• 1 cup all purpose flour
• ½ cup granulated sugar
• ½ firmly packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup (one stick) butter or margarine, cut into small pieces
• 5 to 6 cups, peeled, sliced fresh peaches
• Juice and grated zest of ½ lemon
• 2 Tablespoons maple syrup
• Maple cream Sauce, for serving (Recipe Below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce:

• 1 ½ cups heavy whipping cream
• 5 Tablespoons maple syrup
• 3 Tablespoons light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

• 6 Tablespoons butter or margarine
• 4 ounces bittersweet chocolate or semisweet chocolate, chopped
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup all purpose flour
• 1 Tablespoon unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)
• 8 ounce cream cheese at room temperature
• 1 large egg yolk
• 5 Tablespoons granulated sugar
• 1/8 teaspoon vanilla extract

Preheat oven to 350 degrees (F). Line a 8 or 9-inch square pan with foil, making sure it goes up all four sides. Grease lightly.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the sugar, then the eggs.

In a medium bowl, mix flour, cocoa powder and salt. Stir in chocolate mixture, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, the yolk, 5 tbsp. of sugar, and vanilla until smooth.

Distribute the cream cheese mixture in eight or nine dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

Bake for 35 minutes, or until the batter in the center of the pan feels just set. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

•  1 1⁄2 cups sweetened flaked coconut
• 1 1⁄2 cups chopped pecans
• 1⁄2 cup firmly packed light-brown sugar
• 1⁄2 stick (4 Tbsp) butter, melted
• 21 ounce box Family-Style Chewy Fudge Brownies mix
• 2 cups heavy whipping cream
• 1⁄3 cup confectioners’ sugar

Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.

Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.

Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.

Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.

To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.

• 1 package chocolate cake mix
• 1 pint sour cream
• 1 package instant chocolate pudding
• 6 ounce bag chocolate chips
• 6 ounce bag peanut butter chips
• 3/4 cups canola or vegetable oil
• 4 eggs
• 1 cup water

Spray crock pot with non-stick spray. Mix all ingredients. Cook on low for 6-8 hours Try not to lift the lid. Serve with ice cream.

Brownies

• 1 cup sugar
• 2 eggs
• 2 squares unsweetened chocolate
• 1/2 cup butter or margarine
• 1/2 cup all purpose flour
• 1 teaspoon vanilla extract (optional)
• 1/2 cup chopped walnuts (optional)

Frosting

• 1/2 cup sugar
• 1 egg beaten
• 1 Tablespoon 2% or whole milk
• 1 square unsweetened chocolate
• 1 Tablespoon butter or margarine

For brownies: combine sugar and eggs. Melt chocolate and butter and add to sugar and egg mixture. Blend in flour, vanilla and nuts. Mix well but don't over mix. Spread into 8x8 pan. Bake at 350 degrees for 35 to 40 minutes. Let cool completely before frosting.

For Frosting: Combine all ingredients in a saucepan. Bring to a boil over medium low heat stirring constantly until chocolate is melted. Remove from heat and stir until it thickens. When brownies are cool spread over top.

•  1 box vanilla wafers crushed finely
• 2 cups powdered sugar
• 1 can crushed or chunked pineapple, drained
• 1 1/2 cups chopped walnuts (optional)
• 1 large container cool whip
• 2 sticks butter
• 2 eggs
• 3 to 4 bananas
• canned cherries (optional)
• 1 box instant vanilla pudding dissolved in 1 or 2 Tablespoons of hot water

Mix crushed vanilla wafers with 1 stick melted butter, pat into bottom and sides of a 9x13 pan. Beat 1 stick butter, eggs, powdered sugar and dissolved pudding together until light and creamy.

Spread over vanilla wafer crust. Drain pineapple and spread over pudding layer. Slice bananas and put over pineapple layer. Spread cool whip over banana layer. Sprinkle with chopped walnuts and if desired decorate top with cherries.

Nuts and cherries my be omitted if you don't like them. You can also decorate the top with shaved chocolate or more crushed vanilla wafers.

• 2 cups granulated sugar
• 1 cup butter or margarine, melted
• 20 oz. can crushed pineapple, undrained
• 3 eggs, beaten
• 4 cups finely torn, and packed down, white bread (I just buy a loaf of the generic white bread at the grocery store)
• 2-3 Tablespoons milk

Preheat oven to 350 degrees (F). Cream together butter and sugar. Add crushed pineapple and mix well. Fold in the beaten eggs. Fold in bread and stir with wooden spoon until it’s all incorporated. Pour in greased 13×9 dish. Spread milk over the top to moisten. Bake about an 1 hour, until the edges start to get crispy and the top is a lightly browned. Let sit for 5-10 minutes before serving.

•  20 Oreo cookies crushed
• 1 stick butter, melted
• Two 3.4 ounce boxes instant chocolate pudding
• 3 cups sugar
• 8 ounce tub of cool whip

Reserve about 1/2 cup of the cookie crumbs to sprinkle on top and add the rest to the melted butter. Mix well, pat into the bottom and sides of a 9x13 pan.

In a large bowl prepare pudding according to package directions using only 3 cups of milk, pour over cookie crumbs. Spread cool whip over top of pudding. Sprinkle with reserved cookie crumbs.