Toffee Bran Bars

3/4 C all purpose flour
3/4 C 100% bran, divided
1 1/4 C firmly packed light brown sugar, divided
1/2 c. margarine, melted
2 eggs, slightly beaten
1 tsp baking powder
1 tsp vanilla extract
1 C semi-sweet chocolate chips
1/2 C flaked coconut, toasted
1/3 C walnuts

preheat to 350

in small bowl combine

-1/2 C bran
-1/2 C brown sugar
-Margarine

Press in bottom of 13x9x2in pan, bake 10 min and set aside.

 med-sized electric mixer beat these items at high speed until foamy:

-Remaining 1/4 C bran
-3/4 C brown sugar
-eggs
-baking powder
-Vanilla

Spread over prepared crust, bake additional 25 min, or until set.

Remove pan from oven, sprinkle with chocolate chips, let stand for 5 min

spread melted chips around gently before topping with coconut and walnuts in alternating diagonal strips over chocolate.

Cool completely, cut into bars.

Chocolate Gooey Butter Cookies

I first discovered these lovelies over a year ago. So completely and delightfully delicious! It is a Paula Deen Recipe, the Queen of Butter. These cookies are so super easy and cheap to make. Thus making them perfect for this blog. I made them for my nephew's mission farewell luncheon/open house thing this past weekend. They didn't last long. Hope you love them as much as I do!

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Chocolate Layer Dessert

Crust:

1 C chopped pecans
1 C flour
1/2 C butter

Combine and press into 9x13 pan bake at 300 degrees 20-25 min and cool

1 (8 oz) tub non-dairy whipped topping (thawed)
2 (8 oz) packages cream cheese at room temp
2 C powdered sugar
2 (6 oz) pkg instant chocolate pudding
4 C milk
2 tsp vanilla
1 chocolate bar, grated

blend together thawed whipped topping, cream cheese, and powdered sugar.
Spread over cooled crust refridgerate 2 hours

Combine pudding, milk, vanilla, with an electric mixer until mixture begins to thicken
spread over cream cheese layer
Refrigerate overnight

Garnish with shaved chocolate.

To serve, cut into squares and garnish--if desired with berries or a mint leaf. serves 10-12