COCONUT APRICOT BARS

2 eggs 1/4 cup brown sugar (packed)
1/4 cup butter or margarine, softened
1/4 cup water
1 package Betty Crocker lemon cake mix
1 cup flaked coconut
1 cup chopped dried apricots
Cream Cheese Frosting:
3 ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash salt
2 1/2 cups confectioners' sugar
Red and yellow food color


Preparation Instructions:

Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, butter, water and half the cake mix (dry) until smooth. Stir in remaining cake mix, the coconut and apricots. Spread in pan. Bake 20 to 25 minutes. Cool; spread with frosting. Cut into bars, 3 x 1 1/2 inches. 30 bars.

Cream Cheese Frosting: Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint orange with few drops each color.

Note: One can of Betty Crocker orange ready-to-spread frosting will cover the coconut bars.

Chocolate Macaroon Crescent Bars

36 bars

1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired

Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI

Vienna Cheese Bread

1 lg. loaf French bread
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds

Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama

Sausage Cheese Bread

1 loaf of frozen bread, thawed
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese

Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.

Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama

Dream Pie

1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix

Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.

Lemon Swirl Frosting

1 package (3 oz.) cream cheese, softened
1/2 cup soft butter
4 cups confectioner's sugar
1 tsp vanilla
2-3 tsp. grated lemon peel fresh or #01933 Watkins Lemon Peel)
about 3 tbsp lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.

Frosts a 9 x 13 cake or fills and frosts 2 8 or 9 inch layers