• Gingersnap Mini Muffins
• Hoosier Bars
• Outrageous Cookie Bars
• Milk Chocolate Popcorn
• Peanut Butterscotch Crispies
• Appetizer Veggie Pizza
• Chewy Chocolate Brownies
• Salmon Bagel Chip Dippers
• Open-faced Salmon Tea Sandwiches
• Horseradish Roast Beef Roll-Ups
• Tangy Party Spread
• Rocky Road Brownies
• Chocolate-Almond Crisps
• Pinwheel Cookies

• 1/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 2/3 cup light molasses
• 1 egg
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 teaspoons grated lemon peel
• 2 1/2 cups all-purpose flour
• 1 cup light or fat free sour cream
• 2 tablespoons powdered sugar

• Heat oven to 375°F. Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in large mixer bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour and sour cream; continue beating until well mixed (1 to 2 minutes).
• Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 11 to 14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar; serve with orange marmalade, if desired.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup packed brown sugar, divided
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
• 3/4 cup honey roasted peanuts, divided

• PREHEAT oven to 325°F. Grease 13 x 9-inch baking pan.
• COMBINE flour and baking soda in small bowl. Beat 1/2 cup brown sugar, granulated sugar and butter in large mixer bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of prepared baking pan.
• BEAT egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining brown sugar until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.
• BAKE for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.

• 1/2 cup (1 stick) butter or margarine
• 1 1/2 cups graham cracker crumbs
• 1 can (14 ounces) CARNATION Sweetened Condensed Milk
• 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 cup flaked coconut
• 1 cup chopped walnuts

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly.
• BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

• 12 cups popped corn
• 1 can (12 oz.) salted peanuts
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels
• 1 cup light corn syrup
• 1/4 cup (1/2 stick) butter or margarine

• PREHEAT oven to 300°F. Grease large roasting pan. Line serving plate with wax paper.
• COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
• BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

• Calories 390
• Calories from Fat 225
• Daily Value%
• Total Fat 25g, 38%
• Saturated Fat 8.1g 41%
• Cholesterol 13mg 4%
• Sodium 333mg 13%
• Carbohydrates 41.8g 13%
• Dietary Fiber 2.8g 11%
• Sugars 13.1g
• Protein 6.6g
• Vitamin A 3%
• Vitamin C 0%
• Calcium 2%
• Iron 8%

• 1 2/3 cups NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels, (11-oz.pkg.)
• 1/4 cup peanut butter
• 3 cups corn flakes
• 1/2 cup raisins, (optional)

• MICROWAVE morsels and peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in corn flakes and raisins.
  
• DROP by rounded tablespoon onto waxed paper-lined baking sheet. Chill for 20 minutes or until set. Store in airtight container.

• 2 cans Refrigerator crescent rolls
• 1 pkg Dry Italian salad dressing mix
• 1/2 cup Mayonnaise
• 8 oz Cream cheese, softened

• Chopped green onions (scallions)
• Broccoli, chopped into small flowerettes
• Red bell pepper, chopped into small pieces
• Shredded carrot
• Shredded mozzarella cheese
• Shredded cheddar cheese

• Preheat oven to 375°F. On an ungreased cookie sheet, unroll crescent rolls to flat sheets. Bake for 8-10 minutes, or until light golden brown. Remove from oven, cool on cookie sheets.
• In a medium bowl, with mixer on medium-high speed, beat together cream cheese, mayonnaise, and dry salad dressing mix until completely incorporated
• When crescent sheets are cool, remove from cookie sheets and cut into 32 rectangles. Spread cream cheese mixture on top of each rectangle. Top with vegetables and shredded cheese. Chill in the refrigerator until serving time, at least 2 hours.

• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine
• 2 tablespoons water
• 4 bars (8-oz. box) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bars, broken into pieces
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

• PREHEAT oven to 350°F. Grease a 13 x 9-inch baking pan.
  
• MICROWAVE sugar, butter and water in a large, microwave-safe bowl on HIGH power for 3 minutes or until mixture boils, stirring once. Add baking bars; stir until melted. Add eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
  
• BAKE for 16 to 20 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool in pan on wire rack.
  
• FOR SAUCEPAN METHOD: HEAT sugar, butter and water in medium saucepan just to a boil, stirring constantly. Remove from heat. Proceed as above.

• 1 can (14.75-oz.) Alaska salmon, drained and flaked
• 1 container (8-oz.) light cream cheese with chives or onion, softened
• 2 tablespoons 2% milk
• 1/2 teaspoon dried dill weed
• 1 package (6-oz.) garlic or plain bagel chips
• 1 cup shredded light or regular mozzarella or Monterey Jack cheese
• 1 cup chopped tomato
• 1/2 cup sliced green onions

• Combine cream cheese, milk and dill in a small bowl. Stir ˝ cup salmon chunks into cream cheese mixture. Arrange bagel chips in a single layer on 2 (12-inch) microwave-safe dinner or serving plates.
• Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with remaining salmon and shredded cheese.
• Cook (one plate at a time) in microwave oven on HIGH 2 to 3 minutes or until cheese melts. Top with tomato and green onions.
• Serve warm or at room temperature.

• 1/4 cup sour cream
• 1 package (3-oz.) cream cheese, softened
• 2 teaspoons chopped fresh dill weed
• 1 teaspoon lemon juice
• 12 cocktail rye bread slices
• 1 medium cucumber, cut into 24 slices
• 6 smoked salmon slices, cut crosswise in half

• Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well.
• Spread sour cream mixture evenly onto bread slices. Top each with 2 slices cucumber and 1 piece salmon.
• Garnish with lemon peel and fresh dill.

• 1 package (8-oz.) nonfat cream cheese
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon-style mustard
• 5 (8-in.) flour tortillas
• 30 fresh spinach leaves, stemed removed
• 10 thin slices deli Italian roast beef or roast beef
• 4 ounces cheddar cheese, shredded

• Beat cream cheese, horseradish and mustard in small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
• Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese.
• Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours or overnight.

• 2 medium celery stalks, sliced
• 16 crackers
• 1 loaf Italian or French bread, toasted and cut into wedges

• 1 package (8 ounces) reduced-fat cream cheese, softened
• 2/3 cup low-fat cottage cheese
• 6 tblsp prepared mango chutney
• 1/4 cup chopped fresh parsley
• 2 tblsp minced green onions
• 1 tsp Dijon-style mustard
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper

• In a blender or food processor, combine the cream cheese and cottage cheese. Process until smooth.
• Transfer into a small bowl and stir in chutney, parsley, green onions, mustard, black pepper, and cayenne pepper. Mix well.
• Place in a bowl and serve with crackers, celery, toasted bread wedges, or even crackers.

• 2/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 4 egg whites
• 1 tsp vanilla extract

• 1 tblsp low-fat milk
• 1/2 cup semisweet chocolate morsels
• 1 1/2 cups mini-marshmallows
• 3 tblsp chopped walnuts

• Preheat oven to 350°F. Spray an 8-inch baking pan with vegetable cooking spray.
• In a medium bowl combine; cocoa, flour, baking powder, and salt. In a large bowl, whisk together oil, brown and granulated sugars, egg whites, and vanilla until well blended. Stir cocoa mixture into the oil mixture. Mix well. Pour into the prepared pan.
• Bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Then cool on a wire rack for 10 minutes.
• In a small saucepan, combine milk and chocolate morsels. Heat over low heat until chocolate is melted.
• Sprinkle marshmallows and nuts over brownies. Drizzle chocolate mixture overtop. Return pan to oven for 3 minutes. Place on a wire rack and cool.
• Cut into squares and serve.

• 2/3 cup unsweetened cocoa powder
• 1/4 cup ground almonds
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 4 egg whites
• 1/4 tsp almond extract
• 2 cups granulated sugar

• Preheat oven to 250°F, line 2 baking sheets with wax paper
• In a medium bowl combine cocoa, almonds, cinnamon, nutmeg, and salt. Mix well.
• In a large bowl use an electric mixer set on high speed, beat egg whites and almond extract until foamy. Gradually add sugar, beating until stiff, but not dry, peaks form. Add cocoa mixture, beating until blended.
• Drop batter by rounded tablespoonfuls, 2 inches apart, on prepared baking sheets. Use the back of the spoon to smooth cookies into 3-inch rounds.
• Bake cookies until firm, about 30 minutes. Turn off oven and cool cookies inside oven until dry and crisp, about 1 hour.

~TIPS
To keep them crisp, store in a tin container with a loose-fitting lid, a tighter lid is better for softer cookies.
These cookies are great for use to make ice-cream sandwiches!