Chocolate Oat Marshmallow Chewies

¾ C Butter or margarine, softened                                 

1 C. Brown sugar                                                     

1 ¼ C. Flour

1 ½ C. Dry quick oats

½ tsp. Baking soda

½ tsp. Salt

4 C. Mini marshmallows

1 C. Milk chocolate chips

Cream butter and sugar together. Combine flour, oats, salt and baking soda; Add to butter mixture and mix well  Set aside 1 ¼ C. for topping.

Press mixture into buttered 13 x 9. Sprinkle with chocolate chips and marshmallows. Crumble reserved mixture over top. Bake at 375 for 15-18 minutes. Marshmallows should brown slightly.

(this recipe came from Sister Child from my old ward in Roy. I sent it to Vennesa years ago. We thought it was lost, but she was able to pull it off of her hard drive)

Spinach Salad and Dressing

I got this recipe from "The Essential Mormon Cookbook" I just added a couple things. It is so good!

1 bag baby leaf spinach

1 bag lettuce
1/2 cup toasted slivered almonds

1/2 cup chow mein noodles

2 cups fresh mushrooms

2 small cans mandarin oranges (drain and rinse)

Dressing: (I can't say it is healthy but it is tasty!)

2/3 cup vinegar

1 1/2 cups sugar

2 Tablespoons chopped onion

1 teaspoon dry mustard

2 teaspoons salt

1 1/2 cups oil

Mix all ingredients, except oil, in blender. Add oil slowly while still blending. Once it is mixed you can keep it for 3 weeks in the refrigerator.

Add dressing to salad right before serving, top with the chow mein noodles and almonds.

I use about 1/3 of the dressing for this salad.

CARMEL APPLES

2 C brown sugar
1 C corn syrup
1/2 C butter
1 can sweetened condensed
1 tsp vanilla
12 granny smith apples
12 wooden dowels (6'' long 1/4'' diameter)
melting chocolate
Toppings:
  crushed cookies
  sprinkles
  candy pieces
  chopped nuts
  coconut

Wash and dry apples. remove stems and insert sticks. Set aside.

Melt butter in a sauce pan, add brown sugar and corn syrup. Stir with a wooden spoon until smooth over medium heat.Add the sweetened condensed milk, continue to stir. Bring mixture to 245 degrees. Remove from heat and add vanilla. Cool mixture to 210 degrees and quickly dip apples.

Place dipped apples on a sheet pan lined with parchment paper. Let dry and then dip in melted chocolate. While the chocolate is still wet dip in toppings. Place back on parchment paper to dry, Store in refrigerator for up to seven days. Let stand at room temperature for 10 minutes before slicing.

Tip: I couldn't find the right size dowels, so I bought 12" inch length, cut them in half and then sharpened one end with the pencil sharpener so it was easier to poke them through the apples.