S'MORES PIE (Pixelated Crumb) Crust: 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles) 8 tablespoons (1 stick) butter, melted Filling: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped Pinch of salt 2 eggs, whisked bag of large marshmallows (you'll only need about half of the bag) Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn't need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven on. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it's covered. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take from 1-5 minutes, so watch those marshmallows very closely! Chill the pie in the refrigerator to set for at least 2-3 hours. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it's really best when slightly warmed. Heat the pie in microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired. (8-10 servings).

Apple cinnamon finger sandwiches 1 (8-ounce) package cream cheese, softened 1/4 cup apple butter 1 tablespoon mayonnaise 1/4 teaspoon ground cinnamon 12 slices cinnamon-raisin bread Instructions In a medium bowl, combine cream cheese, apple butter, mayonnaise, and cinnamon; mix until smooth. Spread equal amounts of the mixture evenly over the bread slices. Cut into squares and serve immediately, or cover and chill until ready to serve. Makes 4 dozen finger sandwiches

Fresh Apple Cake With Glaze Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 24 A moist and nutty cake that keeps and freezes well. Frost with your choice of frosting. Ingredients: 4 cups chopped apples 2 cups white sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 cup vegetable oil 2 eggs, beaten 2 teaspoons vanilla extract 1 cup chopped walnuts Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. 2. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. 3. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch. Glaze: 1 cup brown sugar 1 stick butter or margarine 1/3 cup cream 1 teaspoon vanilla Combine ingredients in small saucepan and cook for 2 1/2 minutes, stirring constantly. Spoon over cake while both cake and sauce are warm. This cake will stay moist for days. Sue

Artichoke Bread Artichoke Bread With the big game day approaching I have been thinking about snacks more. Last weekend I got the chance to try making an artichoke bread that has been on my mind for a while. The artichoke bread is essentially an artichoke dip that is baked on bread until the crust of the bread perfectly light and crispy, the dip is nice and warm, the cheesy topping is melted and golden brown. For the artichoke topping I decided to start with my favorite hot spinach and artichoke dip and I removed the spinach and tweaked it a bit. (You could of course leave the spinach in for a slightly healthier version.) For the bread I used a loaf of Italian style bread that I cut it in half lengthwise and then scooped out a bit of the center to provide room for more filling. The next challenge was baking the bread for long enough to heat up the artichoke dip so that all of the cheese in it melted without the crust of the bread burning. I decided that the best way to go about it was to cover the bread in foil while it warmed up and then to remove the foil near the end to let the cheese on top melt and turn golden brown. The artichoke bread turned out amazingly well! I used a nice fresh loaf of Italian bread so while the crust was light and crispy the inside was nice and soft and moist. The warm artichoke dip with the melted cheesy topping was so good and the fact the it was in the perfectly cooked bread made it even better! Artichoke Bread An artichoke dip baked in a loaf of bread until ooey gooey and cheesy and good! Servings: makes 4-8 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Printable Recipe Ingredients 1 (14 ounce) can artichoke hearts, drained and chopped 2 green onions, sliced 2 cloves garlic, chopped 4 ounces cream cheese, room temperature 1/4 cup mayonnaise 1/2 cup sour cream 1/2 cup mozzarella, shredded 1/4 cup parmigiano reggiano (parmesan), grated 1 loaf Italian bread, sliced in half lengthwise Directions Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese. Hollow 1/2 an inch out of the center of both halves of the bread. Spread the mixture into the hole in the bread slices and top with the reserved cheese. Bake in a preheated 350F oven covered in foil for 20 minutes. Remove the foil and continue to bake until the cheese is melted and golden brown.