Mashmellow Treats

• 1/4 cup butter
• 4 cups miniature marshmallows
• 5 cups crisp rice cereal

1. Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

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Cheesecake

8 oz. cream cheese
6 oz. can sweetened condensed milk
1/4 cup lemon juice
1 graham cracker crust

Blend cream cheese, milk, and lemon juice. Pour into graham cracker crust. Chill overnight. You may add any type of toppings you'd like. (I use cherry pie filling for a cherry cheesecake)

Pistachio Salad

1/2 bag miniature marshmallows

1 can crushed pineapple

Cool Whip

1 box of instant pistachio pudding mix

Empty dry pudding mix into large bowl. Mix with crushed pineapple. Add miniature marshmallows. Then add Cool Whip (enough to coat the whole mixture). Then cover and refrigerate.

harvest slice

• 
  370g pkt puff pastry, thawed
  
• 125g (4oz) chocolate cake crumbs
  
• 50g (2oz) ground almonds
  
• 125g (5oz) flaked almonds
  
• 50g (2oz) glacé cherries, chopped
  
• 2 eggs
  
• 60ml (3 Tbs) clear honey
  
• 5ml (1 tsp) almond or vanilla essence
  
• 8 Cadbury Flakes from the 99 pack

• 
  A baking tray, lightly greased

Roll pastry into an oblong measuring 25 x 30cm (10 x 12 inches). Mix the cake crumbs and ground almonds with ¾ of the flaked almonds and the cherries. Beat eggs, 2 tablespoons of honey and essence together, mix into dry ingredients. Spread the filling over the pastry and lay the eight Flakes in pairs down the centre, leaving a narrow border. Then spread the grated chocolate over half of the filling, brush border with water and fold over the side without the grated chocolate sealing the edges and ends. The actual amount of chocolate used will depend on how "chocolatey" you would like the centre filling to be. Place on the baking tray with the fold underneath. Brush with warm honey and sprinkle with remaining nuts. Bake at Gas Mark 4, 180°C, 350°F for 25-45 minutes until golden brown. Cover if necessary to avoid burning. Serve warm or cold.

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