RHUBARB CRISP

4 cups cut rhubarb in bowl.  Add 1/3 cup sugar and set to draw out juices, about 2 to 3 hours.  Add to bowl 1/3 cup sugar mixed with 1/3 cup flour.  Pour into rectangle baking dish.  Mix 1/3 cup oatmeal with 1/3 cup brown sugar and 1/4 cup flour and 1 t cinnamon.  Spread over top.  Put 1/2 cube margarine over in chunks.  Bake at 350 for about 45 minutes.

This is all right, especially topped with whip cream or ice cream, but nobody really had seconds.  I think they still prefer the rhubarb strawberry pie over this.

STROMBOLI

1/2 lb. sliced ham
1/2 lb. sliced salami
1/2 lb. sliced pepperoni
chopped regular peppers
2 loaves frozen bread dough
1/2 lb. provalone cheese
1/2 lb. mozzarella sliced
chopped onion
1 cup italian sauce

Thaw dough.  11 X 14" pan greased.  Spread over.  Layer meat and cheese.  Top with chopped peppers and onions.  Spread sauce over.  Roll second loaf and place on top.  Pinch to seal on edges.  Bake 350 for 45 minutes to 1 hour.

These directions aren't really clear, so I just took half of my regular bread dough from the bread machine, rolled it out, placed it on the greased cookie pan, put fillings, and then placed the top layer of dough over to make sort of a giant stuffed pocket.  It was pretty good.

CHOCOLATE SCOTCHEROOS RICE KRISPIES BARS

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Bring sugar and corn syrup to a boil in three quart saucepan.  Remove from heat.  Blend in peanut butter and then the Rice Krispies.  Press into buttered 13 X 9" pan.  Melt chocolate and butterscotch chips over hot (not boiling) water.  Spread over top and chill five minutes or until top is firm.  Cut into bars.

Okay.  This is my all-time favorite cookie recipe.  If you love chocolate and peanut butter, you just can't beat this.  Have your pan buttered ahead of time and ingredients measured out ahead so you can work quickly.  I usually just melt chocolate chips and butterscotch chips for a minute in microwave and then spread over.  Chill until set, and then you can store outside of refrigerator after that (or else bars will be hard to cut)  Very addicting, can't eat just one!  Apparently I forgot to take a picture in my zeal to eat these.  Sorry about that ;)

SKILLET NACHOS

1 lb. lean ground beef
1 diced medium onion

Scramble til done and drain off fat.  Add:

1 can refried beans
2 cups medium hot picante sauce

Grate about 1/2 cup cheddar cheese over top.  Sprinkle diced tomato over and a few slices of black olives.  Serve with corn chips.  Also use corn chips as an outside ring around skillet .  Serves ?

Well, this is just good eating right here.  I used the medium-sized can of refried beans since she didn't say.  I also left off the olives since some of my family hate them.  You could add guacamole or sour cream too I would think.  Really easy and a good TV-watching snack!

GIN FIZZ

Put in Blender:

2 whole large eggs
1-1/2 cups half and half
2 jiggers gin
1-1/2 cup crushed ice
1/4 to 1/3 cup powdered sugar
2 or 3 T lemon juice

Whirl until blended.  Serves 4 or more.  (Good to serve ahead of brunch)

I just love that last note, serve before brunch!  Like lets all drink this first thing in the morning!  It's pretty tasty and frothy.  Everyone liked it.  There was a lot of conversation when I was making it over how much is a jigger anyway.  I guess it's like a shot glass.  That's what I used.  Have fun with this one :)

CHERRY TRIFLE

1 pound cake
1/2 cup sherry, brandy, rum, or orange juice
2 pkg. vanilla pudding, prepared and cooled
1 can cherry pie filling
whipped topping (about 4 oz.)

Cut cake into 1/2" cubes.  In pretty glass bowl, place a layer of cake cubes, sprinkle with liquid of your choice, spread about 1 cup of pudding over (forming a thin layer) and top with a few spoonfuls of cherry pie filling. (doesn't need to make a complete layer.)  Do this 3 times and then put whipped topping on top.  Chill a few hours.  Serve in pretty dessert dishes.

This is a beautiful dessert; however, it is a little strong in flavor (I used brandy).  My son took the rest of it to work, and I believe his night crew wiped it out (I'm sure they appreciated that little pick-me-up in the middle of the night!  If you like things like rum cake, then you'll like this.  In this picture I had not added the whip cream yet, but you can see still what it looked like.

BANANA SPLIT DESSERT

2 cups graham crackers, crushed
2 cubes margarine
2 cups powdered sugar
2 eggs
5 bananas, sliced
1 large can crushed pineapple (drained)
1 large cool whip
1 small jar red cherries, sliced
1 cup chopped nuts

Melt one cube of margarine & mix with graham cracker crumbs.  Press into bottom only of 9 X 13 baking dish.  Mix the other cube of margarine with sugar and eggs.  Beat this for 15 minutes.  Pour over crust.  Slice bananas and lay on top.  Spread the drained pineapple over the bananas.  Then use all the cool whip to cover the top.  Sprinkle with nuts and cherries.  Chill.  Serves 12 - 15.

This wasn't as good as I hoped as I do love banana splits.  It was a little too soggy.  It would be better in this case to just eat a regular sundae with ice cream.