Caramel Squares

2 cups baking mix (bisquick or store brand)
2 cups quick cooking oats
1-1/2 cups packed brown sugar
3/4 cup butter
3/4 cup semi-sweet chocolate chips
1 cup pecan pieces (optional, in my opinion)
12.25 oz jar caramel ice cream topping

Preheat oven to 350 degrees F.

In a large bowl combine baking mix, oats and brown sugar. Cut in butter until crumbly.

Press half of mixture into a greased 9x13 inch baking pan.

Bake 10 minutes; sprinkle with chocolate chips and nuts. Drizzle caramel over nuts; sprinkle remaining crumb mixture over caramel and press lightly.

Bake 18-20 minutes or until golden brown.

Loosen edges from sides of pan. Cut into squares while still warm.

Cool completely before removing from pan.

Chocolate Fudge Brownies

1-2/3 cups granulated sugar
1/2 cup butter or margarine
2 tbsp water
4 oz unsweetened baking chocolate, broken into pieces
2 large eggs
1-1/2 tsp vanilla extract
1-1/3 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees F. Grease 13x9 inch baking pan.

Microwave sugar, butter and water in large microwave safe bowl on high power for 4-5 minutes or until mixture bubbles, stirring once. Remove and add baking chocolate; stir until melted.

Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.

Bake for 15-20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Lemon Creme Bars

1/2 cup cold butter
1 pouch (1lb. 1.5oz) oatmeal cookie mix
1 egg
14 oz. can sweetened condensed mil
2 tsp. grated lemon peel
1/4 cup fresh lemon juice (2 lemons)

Heat oven to 350 degrees. Spray bottom of 8-inch square pan with cooking spray.

In large bowl, cut butter into cookie mix, using fork or pastry blender (this is really easy if you use your clean hands). Stir in egg until mixture is crumbly. Press HALF of cookie mixture into bobbim of pan; bake 15 minutes.

In a small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. Cut into 5x5 rows. Store covered in refrigerator.

Shelly's Popcorn Bars

Recipe given to me by my cubemate Shelly. This also works well with cereal such as rice krispies or cheerios.

10 oz. bag marshmallows
1 cup vanilla chips
6 tbsp margarine
1 tsp vanilla extract
12 cups popped popcorn (about 2/3 cup unpopped) * I don't have an air popper so I used light butter microwave popcorn. I recommend using about 14 cups if using microwave popcorn.* -or- 6 to 8 cups cereal
1 cup salted peanuts
1/2 - 3/4 cups M&M candies *I tried using peanut M&M candies, but they were too large. Peanut butter M&M candies were quite tasty though!*

Generously (very generously) grease 9x13 pan. *I lined mine with tin foil and greased the tin foil to make turning out and cutting the bars easier.*

Measure popcorn into VERY large bowl. Make sure that you have enough room to stir in marshmallow mixture without making a mess. Measure peanuts & M&M candies (into separate container) and set to the side.

Over low to medium heat melt marshmallows, vanilla chips and margarine. When completely smooth, stir in vanilla extract.

Pour over popcorn and start mixing. When marshmallow mixture appears to be coating almost all of the popcorn (and has cooled slightly), add peanuts and M&M candies.

When thoroughly mixed, press firmly into greased 9x13 pan. *If you line the pan with tin foil, you can place the bars in the freezer for 30 minutes to setup. Turn bars onto cutting board, remove foil and cut into squares.*