Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.

Amaretto Berries-n-Cream

• 1 pint fresh mixed berries (strawberries should be cored and hulled)
• 1/2 - 1 cup Amaretto liqueur.
• Frozen Vanilla Custard (Ice Cream)
• 4 Almond Biscotti Cookies
• 1 chunk of dark chocolate

In medium bowl, placed in the refrigerator, marinate berries over night in Amaretto Liqueur. Crush three biscotti cookies. Cut the last biscotti cutting into fourths. Fill 4 custard cups with ice cream. Top each cup with 1/4 marinated berries and sauce. Top with a spoon full of crushed cookies. Place 1/4 cut cookie on the side with a piece of dark chocolate. Serve immediately.

Mozzarella Tomato Fingerwiches

• 1 loaf of small circumference Rustic Bread (French / Sourdough / Brochette size)
• Fresh Mozzarella Cheese
• Basil Garlic Pesto
• Fresh picked tomatoes
• Salt & Pepper to taste

Slice bread 1/4 to 1/2 inch thick. Brush one side of bread slices with pesto. Top with a 1/4 inch thick slice of fresh Mozzarella. Top with sliced fresh tomato, Salt and Pepper to taste, and another slice of Mozzarella cheese. Top with second piece of bread. Drizzle hot indoor grill or pan with extra virgin Olive Oil. Place sandwiches on hot grill cook until cheese is melted and bread is browned. Brush top slice of bread with. Turn and grill second side. These can be served open face as well by ending with the salt and pepper.

Crunchy Chicka Cookies

• 1 cup whole wheat flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1-1/2 cup chopped dates (craisins, dried cherries or raisins)
• 3 cups chopped walnuts
• 1 cup chopped pecans
• 1 cup peanuts
• 1/2 cup sesame seeds
• 1/2 cup wheat germ or flax seed
• 1 cup rolled oats
• 1/2 pound butter
• 1/2 cup peanut butter
• 1-1/4 cup packed brown sugar
• 2 eggs
• 1/4 cup milk

In large bowl combine the flour, baking powder, salt, cinnamon, and ginger. Add the dates and toss until coated with flour. Add the nuts, seeds, wheat germ and oats.
In another bowl, cream the butter and peanut butter, adding the brown sugar. Beat in the eggs, then the milk. Pour the wet over the dry mixture, stir by hand until the ingredients are thoroughly incorporated.
Preheat over to 350ºF. Drop by tablespoons onto a cookie sheet. With the back of a wet spoon, flatten the dough to 3/4 inch thick and bake approximately 12 minutes, or until lightly browned.