Cherry-Marshmallow Brownies

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/3 cup cocoa

3/4 cup chopped walnuts

2 cups miniature marshmallows

1/2 cup chopped candied cherries

  1. Beat sugar, eggs, and oil together. Stir in vanilla.

  2. Sift flour, baking powder, salt, and cocoa into sugar mixture, and stir until ingredients are just combined. Stir in nuts.

  3. Spread mixture in greased 8″ (20 cm) square pan. Bake at 350° F (175° C) for 30–35 minutes.

  4. Sprinkle marshmallows and cherries on top, and bake 2–3 minutes longer or until marshmallows are toasted.

  5. Cool, then cut into squares with wet knife.

Chocolate Clusters

6 ounces (170 g) chocolate chips

2 cups raisins (or chopped dried apricots, crisp cereal, almonds, or peanuts)

  1. Melt chocolate chips in double boiler or microwave oven.

  2. Remove from heat, and stir in raisins until thoroughly coated.

  3. To form clusters, place teaspoonfuls of mixture onto waxed paper. Refrigerate at least one hour.

Crunchy Cheese Balls

1/4 cup margarine, softened

1/2 cup flour

1 cup shredded cheddar cheese

1 1/2 cups crisp rice cereal

2 egg whites

  1. Mix margarine and flour together, then mix in cheese.

  2. Carefully mix in cereal. (Try not to crush it.)

  3. Beat egg whites until stiff but not dry. Stir into mixture.

  4. Form into small balls, and place on greased cookie sheet.

  5. Bake at 400° F (205° C) for 5 minutes or until brown.

Chocolate Kiss Cookies

3/4 cup butter or margarine, softened

3/4 cup chunky peanut butter

1 cup sugar

1 egg

3 cups flour

1/2 cup milk

14 ounces (400 g) chocolate kiss candies

  1. Mix butter and peanut butter together.

  2. Stir in sugar and egg; add flour and milk and mix well.

  3. Shape dough into balls about 1″ (2.5 cm) in diameter and place on cookie sheet about 2″ (5 cm) apart. Push chocolate kiss candy into center of each ball.

  4. Bake at 350° F (175° C) for 10–12 minutes.

Cottage Cheese Dip

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

2 cups cottage cheese

1 tablespoon chopped parsley


raw vegetables


  1. Beat salts into cottage cheese and refrigerate at least one hour.

  2. Just before serving dip, mix in parsley. Hollow out center of tomato and spoon dip inside. Serve with vegetables and crackers.

Jiggly Cookie Cutter Treats

4 envelopes unflavored gelatin

3 small packages lime or cherry gelatin

4 cups boiling water

  1. Mix gelatins together, add boiling water, and stir until gelatin is dissolved.

  2. Pour mixture into oblong cake pan. Chill a few hours until firm.

  3. Use Christmas cookie cutters to cut fun shapes. Lift out carefully with wide knife or spatula. Keep refrigerated until ready to eat.

Illustrated by Pat Hoggan; Photo by Michael McConkie