Meatball Sandwich

Ingredients

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Coconut Brownies

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup (8 ounces) sour cream
1 cup coconut-pecan frosting
2 eggs
1/4 cup water
1 cup (6 ounces) semisweet chocolate chips

1. In a large bowl, combine the brownie mix, sour cream, frosting, egg and water just until moistened.
2. Pour into a 13x9 baking dish coated with cooking spray. Bake 350 for 30-35 minutes or until center is set (do not overbake). Sprinkle with chocolate chips; let stand for 5 minutes. Spread chips over brownies to frost.

We have made this with white choclate chips and it was really good.

S'mores

Ingredients:

1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.

3. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Oreo Cream Pie

38 oreo cookies, divided

1/4 c butter, melted

1 pkg (8oz) cream cheese, softened

1/3 c sugar

2 c sweetened whipped cream*

1. Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate while preparing filling.

2. Crush the 12 remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.

3. Refrigerate at least 2 hours or until firm.

*I made whipped cream from heavy whipping cream and sugar, but you could also use cool whip.

Scotcheroos

6 c Rice Krispies

1 c corn syrup

1 c sugar

1 c peanut butter

1 c semisweet chocolate chips

1 c butterscotch chips

Cook corn syrup and sugar in saucepan over medium high. Stir until sugar dissolves and begins to boil. Remove from heat. Stir in peanut butter. Add rice krispies. Put in 9x13 pan. Melt chocolate and butterscotch chips and spread on top.