From Diane M c/o a friend

Ingredients:
1 C Butter
1 C Sugar
1/3 C Honey
1/3 C Whipping Cream, unwhipped
4 – 5 C Sliced Almonds
1 bag Chocolate Chips
4 Foil Cake Plates

Directions;
In a medium saucepan, combine butter, sugar, honey and whipping cream (do not whip). Heat to boiling over medium heat, stirring frequently. Cook 1-11/2 minutes, stirring constantly. Remove from heat. Stir in almonds. Bake at 375 degrees for 15 – 20 minutes or until dark golden brown. Cool in plates. Refrigerate for ease in removing from plates. Invert plates and carefully press in plate bottoms to pop out
florentines.
Melt chocolate chips gently. Spread chocolate over bottom and sides of cooled Florentines. Refrigerate again until chocolate sets. Crack into bite-sized pieces. Makes about 2/3 of an ice cream bucket.

Tips:
Foil plates should be used for easy removal of baked Florentines in one piece.
Watch carefully while baking, but don’t undercook.
To make smaller Florentines that won’t need to be cracked, use smaller, foil tart plates.

From Diane M c/o allrecipes

Ingredients:
1 16oz can Chocolate Syrup
3/4 C Peanut Butter
19 ice cream Sandwiches
1 12oz Container Frozen Whipped Topping, thawed
1 C salted Peanuts

Directions:
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9×13 dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat Layers. Freeze until firm, 1 hour. Cut into squares and serve.

Recipe from Diane Smith

Ingredients:

3/4 C Margarine or Butter, softened
8 oz Pkg Cream Cheese, softened
1 Egg, Separated
2 C Flour
1 T Baking Powder
30 Popsicle Sticks
2/3 C Colored Sugar
30 Candy Coated Chocolate Pieces

Directions:

In a large bowl beat margarine, cream cheese and egg yolk until smooth. Stir in flour and baking powder, mix until stiff dough forms. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 degrees; lightly beat egg white and set aside. On a lightly floured surface roll dough 1/2 at a time, into 15×9″ rectangle. With pizza cutter, pastry wheel or sharp knife, cut dough into 3 inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with beaten egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With scissors or sharp knife cut diagonally through dough from each corner to within 1/2 inch of center of each square. Sprinkle about 1 t colored sugar over each square. Fold alternate points of square to center to form windmill, overlapping and pinching gently to seal in center. Press 1 chocolate piece in center of each windmill. Bake at 350 degrees for 9 to 12 minutes or until set. Immediately remove from cookie sheets. Makes 2 1/2 dozen cookies.

Ingredients:

2 pkgs cream cheese 8 oz, softened
¾ cup white sugar
2 eggs
1 tsp vanilla
1 can raspberry pie filling
2 cups oreo cookie crumbs
¼ cup butter

Directions:

Pre-heat oven to 350 and line 24 muffin cups with cupcake liners.
In a small bowl melt butter. Stir in Oreo cookie crumbs until combined. Divide cookie crumbs evenly among muffin cups. Lightly tap down crumbs to form a crust.
Cream together cream cheese, sugar, eggs and vanilla. divide mixture among muffin cups.
Bake at 350 for 13-15 minutes. Let cool and top with raspberry pie filling. Garnish with whip cream if desired.

Ingredients:

1 box instant chocolate pudding
2 ½ cups cold milk
½ cup white sugar

Directions:

Put all 3 ingredients into the bowl. beat slowly until creamy and thick. Pour into fudgesicle moulds. Freeze for about 8 hours or overnight.

Ingredients:

6 oz. McIntosh toffee bars
4 tbsp butter
2 tbsp milk
3 cups corn flakes cereal

Directions:

Place waxed paper on a cookie sheet.
Break up toffee bars. Put toffee, butter and milk in the top of a double boiler. Stir ocasionally until toffee melts and is smooth. Remove from heat. Add the corn flakes and stir to coat well. let mixture stand for about 30 min until it hardens but is still sticky. Drop by rounded teaspoonfuls onto the waxed paper, shaping into mounds. Let stand until set. Store in a container with a lid with waxed paper between the layers.

Ingredients:

2 pkgs unflavored gelatin .25 oz
2 pkgs orange Jell-o 3oz
2 ½ cups boiling water

Directions:

Pour all gelatins and Jell-o into the bowl and mix. Pour boiling water over top. Stir until dissolved. Pour into a lightly greased 9×13 pan and refrigerate uncovered for at least 3 hours. Cut into shapes.

Ingredients:

1 pkg strawberry Jell-o 3 oz
1 cup boiling water
1 cup strawberry yogurt
½ cup cold water

Directions:

Pour the Jell-o into the bowl and add boiling water. Stir until everything is dissolved. Add the yogurt and stir well; add cold water and stir well. Pour into moulds. Freeze for 8 hours or overnight.

Ingredients:

8 cups puffed wheat cereal
3 tablespoons unsweetened cocoa powder
1/2 cup corn syrup
1 cup packed brown sugar
1/2 cup butter or margarine
1 tsp vanilla

Directions:

Place puffed wheat in a large bowl, and set aside. Grease one 9×13 inch pan.
Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

Ingredients:

1C Unsalted Peanuts, chopped
1 pkg Brownie mix
4 Bananas
1 2/3 C Milk
2 pkgs Vanilla Instant Pudding Mix
1 L Frozen Whipped Topping
1 oz Semi-Sweet Chocolate
12 Strawberries, sliced

Directions:

Preheat oven to 350 degrees F. Chop peanuts and prepare brownie mix according to package directions. Stir in 1/2 Cup peanuts and pour into pan. Bake and cool completely.

Slice bananas and arrange in single layer over brownies. Whisk pudding mix and milk until it begins to thicken then fold in 3 Cups whipped topping. Spread over layer of bananas.

Refrigerate 30 minutes; sprinkle with peanuts and decorate.