Apple Date & Nut Cake

Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping:
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Directions:
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some seep into the cake.

Mini Ice Cream Cookie Cups

Ingredients:
1 package (16 ounces) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies)
4 tsp. sugar
1/3 cup finely chopped Fisher® Chef's Naturals® chopped walnuts
1/2 cup Hershey's® semisweet chocolate baking chips
1/4 cup Smucker's® Seedless red raspberry jam
1 1/2 cups vanilla bean ice cream , softened
24 fresh raspberries


Directions:

Heat oven to 350°. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.

Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.

In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.

Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Rocky Road S'more Bars

Ingredients:
1/2 cup butter, room temperature
1/2 cup firmly-packed brown sugar
1 cup all-purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish.
In a large bowl, cream butter and brown sugar until light and fluffy. Add flour and graham cracker crumbs; stir until well blended. Press mixture onto bottom of the prepared baking dish. Sprinkle over the top with generous amounts of marshmallows, chocolate chips, and walnuts.
Bake 15 to 20 minutes or until golden brown. remove from oven and cool on a wire rack. Cut into bars and remove from the baking dish.
Yields 3 dozen bars.