Rocky Road Squares
These brownies are spread with melted chocolate chips, topped with fluffy marshmallows and walnuts for a great dessert or snack!

Ingredients

• 1 package (21.5 ounces) fudge brownie mix calling for 1/2 cup water
• Vegetable oil, per package directions
• Egg(s), per package directions
• 1/2 cup Evaporated Milk
• 1 cup (6 ounces) Semi-Sweet Chocolate Chips
• 2 cups (4 ounces) miniature marshmallows
• 1 cup coarsely chopped walnuts

Directions

1. PREPARE brownie mix according to package directions, using vegetable oil and egg(s) and substituting evaporated milk for water. Spread into greased 13 x 9-inch baking pan. Bake according to package directions; do not overbake. Remove from oven. Immediately sprinkle with morsels. Let stand 5 minutes or until morsels are shiny. Spread evenly. Top with marshmallows and walnuts.
2. BAKE for 3 to 5 minutes or just until marshmallows begin to melt.

Notes
Cool in pan on wire rack for 20 to 30 minutes. Cut into squares. Serve warm. Makes 24 brownies.

Double Fudge Cream Cheese Brownies
These chocolate brownies have a creamy surprise in the center!

Ingredients

• BROWNIES
• 1 cup (2 sticks) butter
• 2 bars (2 oz. each) Unsweetened Chocolate Baking Bars, broken into pieces
• 2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 4 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup (6 oz.) Semi-Sweet Chocolate Chips
• FILLING
• 1/4 cup granulated sugar
• 1 large egg
• 1 package (3 oz.) cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract

Directions

1. PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
2. FOR BROWNIES:
3. MICROWAVE butter and baking bars in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sugar, flour, eggs, baking powder, salt and vanilla extract. Gently stir in morsels. Spread half of batter into prepared baking pan.
4. FOR FILLING:
5. BEAT sugar, egg, cream cheese, butter, flour and vanilla extract in small mixer bowl until creamy. Spread over brownie batter. Spoon remaining batter over cream cheese mixture.
6. BAKE for 30 to 35 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack; cut into bars. Store tightly covered in refrigerator.

Notes
Makes 3 dozen brownies.

Baby Ruth Crater Bars
If you're a Baby Ruth fan you'll love these peanut buttery bars with the candy melted on top. They're a cinch to make and the kids will love them!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 6 (2.1 oz. each) NESTLÉ BABY RUTH Candy Bars, coarsely chopped

Directions

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan.
2. COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
3. SPREAD dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly.
4. BAKE for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Notes
Makes about 3 dozen bars.

Popcorn Monster Mix
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• 1 cup popcorn
• 1 cup chopped nuts
• 1 cup raisins
• 1 cup butterscotch chips

Directions

1. Combine popped popcorn, nuts, and raisins in a bowl. Melt butterscotch chips and stir into mixture. Drop mixture by tablespoonfuls onto cookie sheet.

Notes
Cool and munch.

Chewy Caramel Popcorn
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• 2 qts popped corn (about 1/2 cup kernels)
• 40 caramel squares (about 14 ounces)
• 1 cup salted peanuts
• 2 tblsp Half and Half

Directions

1. About 30 minutes before serving, in a 4-quart bowl, combine popped corn, and peanuts. Set aside. In small pan, place caramel squares and Half and Half. Cook on medium high 3 minutes, stirring every minute until mixture comes to a boil. Gradually stir caramel sauce into popcorn mixture until well coated.
2. Return mixture to stove and cook on high 3 minutes, stirring every minute. Cool slightly. Onto waxed paper, spoon caramel-coated popcorn in small clusters.

Notes
Cool completely. Makes 8 cups.

All Dressed Popcorn
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• ½ cup popcorn
• ½ tsp Mesquite Bar-B-Que spice
• ½ tsp pizza sauce
• ½ Hot Nacho spice

Directions

1. Combine Mesquite Bar-B-Que, pizza, and Hot Nacho spices and popcorn and gently toss.

Notes
As a variation, combine white cheddar, herb, garlic, and cool ranch spices.

Maple Walnut Fudge 
Sweet, smooth and scrumptious. Try this mouth-watering recipe for maple walnut fudge.

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 package (12-oz. pkg.) Premier White Morsels
• 1/2 cup chopped walnuts
• 1 1/2 teaspoons maple flavoring
• 50 walnut halves or pieces

Directions

1. LINE 13 x 9-inch baking pan with foil.
2. COMBINE butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
3. STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1
   minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into squares with 1 nut half per square. 

Butterscotch Apple Crisp
Bring the fun of caramel apples into your kitchen with this Butterscotch Apple Crisp. Chopped nuts and oatmeal make for a chewy and delicious baked dessert perfect for crisp Fall nights.

Ingredients

• APPLE LAYER
• 2 1/2 pounds (about 6 medium) tart apples, peeled and thinly sliced
• 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• TOPPING
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup (1/2 stick) butter or margarine
• 1 cup chopped nuts
• 3/4 cup quick or old-fashioned oats
• Ice cream or whipped cream (optional)

Directions

1. PREHEAT oven to 375° F.
2. FOR APPLE LAYER: ARRANGE apples in 13 x 9-inch baking pan. Combine morsels, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes; remove from oven.
3. FOR TOPPING: COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned.

Notes
Cool slightly. Serve warm with ice cream.

Chewy Chocolate No-Bakes
A chewy chocolate treat.

Ingredients

• 1 cup (6 oz.) Semi-Sweet Chocolate Morsels
• 5 tablespoons butter or margarine
• 16 large marshmallows
• 1 teaspoon vanilla extract
• 2 cups QUAKER Oats (quick or old fashioned, uncooked)
• 1 cup (any combination of) raisins, diced dried mixed fruit, shredded coconut, miniature marshmallows or chopped nuts)

Directions

1. LINE baking sheets with wax paper.
2. MELT morsels, butter and large marshmallows in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla extract. Stir in oats and remaining ingredients.
3. Drop by rounded teaspoonfuls onto prepared sheets.

Notes
Cover and refrigerate for 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store tightly covered in refrigerator.

Southwestern Popcorn
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• 1 tbls paprika
• 1 tbls oregano
• 1 tbls cilantro
• 1 tsp coriander
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne
• ½ tsp salt
• 4 tbls olive oil, or less (the oil will help the seasonings stick to the popcorn and provide more flavor
• 5 tbls popcorn

Directions

1. Measure spices into a measuring cup and mix well with fork. Have this mixture ready by the popper. Have a large bowl that will hold at least 6 quarts ready for the finished hot popcorn.
2. Put oil and popcorn into the popper. Fasten the lid securely and begin stirring and applying high heat. Popping will begin in about 1-2 minutes. Continue stirring until popping almost stops.
3. Remove from the heat, open lid and sprinkle in the mixed spices; close lid and stir several rounds until the spices are mixed well. Pour hot popcorn into big bowl.

Notes
Cool and store in an airtight container. Eight servings.

Cheddar Bacon Popcorn
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• 2 tbls salad oil
• 5 slices bacon, cooked crisp and crumbled
• 10 cups popped corn
• ¼ lb sharp cheddar cheese, finely grated.

Directions

1. Preheat oven to 250. In a large baking pan, combine bacon, popcorn and cheese. Bake for 3 to 5 minutes, or until cheese is just melted.

Notes
Serve at once. Makes about 10 cups.

White Chocolate Almond Popcorn
Perfectly tender, fluffy, mouth-watering popcorn.

Ingredients

• 1 cup almonds
• 1 cup white chocolate or white chocolate morsels, blended in food processor
• ¼ tsp salt, optional
• 4 tblsp popcorn
• 4 tblsp oil
• 4 tblsp granulated sugar

Directions

1. Mix blended white chocolate or white chocolate morsels, sliced almonds and salt in a measuring cup and have by the popper. Have a large bowl ready to put popcorn in.
2. Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use medium high heat. Popping should start in about 2-3 minutes. Remove from heat when popping almost stops.
3. Pour hot popcorn in bowl, sprinkle mixture evenly over popcorn. Stir with wooden spoon until evenly coated.

Notes
Cool and store in airtight container. Six servings.