In large bowl, combine chocolate, marshmallows and 1/4 cup heavy cream. Microwave on high for 2 minutes. Stir until marshmallows are melted and mixture is smooth. If not melted after 2 minutes, microwave on 15 second intervals, stirring in between.) Let cool to room temperature, about 15 minutes. Once mixture is cooled, whip remaining cream in another bowl until soft peaks form. Transfer 1/4 cup to small bowl for topping ...

This is an impressive dessert to serve at your next big get-together.

Punch Bowl Trifle
2 cans (20 oz each) crushed pineapple
18 1/4 oz yellow cake mix
5.1 oz pkg instant vanilla pudding
2 cans (21 oz each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15 14 oz each) fruit cocktail, drained
2 cans (11 oz each) mandarin oranges, drained
16 oz carton Cool whip, thawed
7 oz pkg flaked coconut, toasted

4 apples
1/4 cup toasted walnuts 1//4 cup brown sugar
1 tablespoon butter, room temperature 14 teaspoon cinnamon
1/3 cup apple cider 1/4 cup honey

Core and scoop out centers of apples, leaving a 1/2-inch shell. Mix nuts, brown sugar, butter and cinnamon. Spoon into apples. Mix apple cider and honey. Pour over apples. Bake in preheated 350 F. oven for 40 minutes. Makes 4 servings.

Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons sugar in a saucepan over high heat until berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1-pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.

Preheat oven to 375 F. Combine apples, blackberries, brown sugar, cornstarch, cinnamon and lemon zest and juice. Toss together gently. Spoon into 9 by 13-inch baking dish coated with cooking spray.
Whisk together flour, granulated sugar, baking powder and salt in medium bowl. Grate butter with large holes of box grater into flour mixture. Toss to combine. Stir in buttermilk just until dry ingredients are moistened. Drop eight 1/4 cup scoops of dough over filling. Sprinkle with almonds.

I remember back in Great Depression days when we didn't have a refrigerator. Hey, we didn't even have electricity. Some folks were lucky enough to have a spring house to keep milk and other foods cool. It was usually a concrete block or stone shanty built over a spring of running water. We weren't so blessed. I don't remember eating ground beef during those days either. Mother seldom was able to drive into town. She did most of her shopping in a nearby small grocery store at a country crossroads. They didn't carry fresh meat. Mother kept chickens so we had our own eggs.

In large pot place first 8 ingredients. Stir to combine. Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until cabbage is tender, 1-1/2 to 2 hours. Garnish with fresh dill before serving. Makes 6 servings.

This cookie has everything you like, from chocolate to cream cheese to peanut butter. I suppose you like eggs as well. Anyway, these cookies are delicious.
Preheat oven to 375 F. Place all ingredients in large mixing bowl. Beat at low speed for 2 minutes. Beat at medium speed for additional ...

Corn Salad With Feta and Tomato. Stir together corn with next four ingredients in a large bowl. Stir in cheese, salt and pepper.

Chicken livers make a great dip. The recipe doesn't cost much to make. In saucepan melt small amount of butter. To it, add livers and cook, covered, stirring occasionally until livers are no longer pink. Chop livers in blender. Blend with remaining ingredients. Pour mixture in 2 1/2 cup mold. Chill several hours. Carefully unmold. Garnish with hard-boiled egg slices, if desired.