Ingredients:

• 1/2 pound ground beef
• 1 tablespoon chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 5 slices process American cheese

Directions:

In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Prick tops with a fork. Bake at 400° for 10 minutes or until golden brown. Yield: 5 servings. Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

Ingredients:

• 1 tube (18 ounces) refrigerated chocolate chip cookie dough
• 3 cups miniature marshmallows
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butter, cubed
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• FROSTING:
• 2 cups miniature marshmallows
• 6 tablespoons milk
• 1/4 cup butter, softened
• 3 cups confectioners’ sugar
• 2 squares (1 ounce each) unsweetened chocolate

Directions:

Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large mixing bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts.
Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners’ sugar until smooth. Frost brownies. Cut into bars. Yield: 15 servings.

1 1/4 cups semisweet chocolate chips

2 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

3 tablespoons milk

1 (18.25-ounce) package chocolate cake mix

3/4 cup cold coffee

1/4 cup vegetable oil

3 large eggs

2/3 cup chopped nuts

1/2 cup heavy cream

1/2 cup semisweet chocolate chips

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube or Bundt pan.
2. Melt 1 1/4 cups chocolate chips in double boiler over simmering water. With electric mixer, combine cream cheese, sugar, milk, and melted chocolate. Beat until smooth. Set aside.
3. Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle with nuts.
4. Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
5. Bake for 55 to 65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting.
6. To make glaze: Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth. Drizzle warm glaze over cooled cake.
7. Store, covered, in refrigerator.