Chocolate Peanut Butter Marshmallow Bars

Contributed by Calamity Jeanne

(makes 3 dozen)

Ingredients:

• 1 package (12 ounces) semisweet chocolate chips
• 1 package (12 ounces) butterscotch chips
• 1 cup peanut butter1 package (16 ounces) miniature marshmallows
• 1 pound salted Spanish or dry-roasted peanuts

1. In large bowl set over pan of simmering water, melt chocolate and butterscotch chips.
2. Add peanut butter and stir until melted and blended.
3. Remove from heat. Stir in marshmallows and nuts.
4. Pour into lightly buttered 9"x13" pan.
5. Refrigerate until cold, then cut into bars. Store, covered, in refrigerator.

Chicklet's Cherry Chocolate Chip Cookies

Contributed by Calamity Jeanne, who got it from Chicklet

(makes 4 dozen)

Ingredients:

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup maraschino cherries, drained and chopped
• 1 cup semisweet chocolate chips

1. Cream butter, sugar, egg, milk and vanilla.
2. In a separate bowl, combine flour, salt and baking soda.
3. Add dry ingredients to wet in thirds, mix until just combined.
4. Stir in cherries and chocolate chips.
5. Drop by teaspoonfuls onto parchment-lined baking sheets. Bake at 375°F for 10-12 minutes or until golden brown.

Calamity sez: "I think I'm going to bake a batch this weekend. Chicklet says you can add 1/3 cup cocoa powder to the dough for Chocolate Cherry Chocolate Chip Cookies."