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According to last weeks temperatures, summer is here, but not according to the calendar going from cloudy and cool temperatures to 85 degrees and sunny in a matter of a couple days brings out some complainers. It's too hot or too cloudy and rainy. I have three grandchildren who live in San Diego where the temperature flip-flops between 65 to 75 degrees but it does get warmer at this time of year. When I talk (actually talk!) to Kelly and if the temperature is in the 80's it's sweltering! Enough about the weather...it's always here!

It's about having a cup of coffee, tea, a glass of milk or water along with something yummy to please the palate.”

This recipe uses a brownie mix with just five more ingredients

COOKIES AND CREME BROWNIES
1 pkg. (1 pound 3.8 ounces) fudge brownie mix (Betty C.)
¼ c. water
½ c. vegetable oil
2 eggs, slightly beaten
1 c. coarsely chopped creme-filled chocolate sandwich cookies, (about 7 cookies)

Glaze:
½ c. powdered sugar
2 to 4 t. milk

Grease bottom only of a 9x 13-in. baking pan using shortening or spray. In a large bowl, combine brownie mix, water, oil and eggs mixing until well blended. Spread in pan. Sprinkle cookies over batter.

Bake at 350 degrees 28-30 minutes or until toothpick inserted 2-inches from side of pan comes out almost clean. Cool completely, about one hour and 30 minutes.

In a small bowl, combine powdered sugar and milk, starting with 2 t. milk until smooth and thin enough to drizzle. Drizzle over brownies. Let sit until powdered sugar mixture sets up before cutting. Makes 20 brownies. Note: If you'd like to make the brownies into Sundaes, omit the glaze and top warm or cool brownies with a scoop of vanilla ice cream; drizzle with chocolate sauce or warmed fudge sauce. Top with a maraschino red cherry for an added attraction!

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ALMOND BARS
Crust:
1-1/2 c. flour
¾ c. sugar
½ c. butter or margarine, softened
½ t. salt

Filling:
2 – pkgs. (one 8 oz., one 3 oz.) cream cheese, softened
3 eggs
½ t. almond extract

Frosting:
2-1/2 c. powdered sugar
1/3 c. butter or margarine, softened
2 T. plus 1 t. milk
1 t. almond extract
Topping:
¼ c. sliced almonds, toasted

In a medium bowl, combine crust ingredients. Pat into an ungreased 9x13-in. baking pan. Bake at 350 degrees for 15 minutes. In a mixing bowl, combine filling ingredients; beat until smooth. Pour over crust. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned. Cool completely.

In a bowl combine frosting ingredients; stirring until smooth. Frost bars and sprinkle with toasted almonds. Makes 3 dozen.

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There's no baking to warm up the kitchen with these easy-to-make bars.

CHOCOLATE, PEANUT BUTTER CRISPY RICE BARS
¼ c. butter or margarine
1 – 10 oz. pkg. (about 40) regular size marshmallows or 4 c. mini marshmallows
6 c. chocolate-flavored rice cereal (Rice Krispies)
1 c. peanut butter chips
½ c. chopped peanuts, optional

Lightly butter a 9x13-in. pan. In a large saucepan, melt butter or margarine and marshmallows over very low heat, stirring often to prevent scorching.

In the meantime, combine cereal, peanut butter chips and peanuts in a large bowl, mixing well. When marshmallow mixture is smooth, remove from heat and slowly pour over cereal mixture, mixing until well-coated. Press into pan. Cool; cut into bars. Makes 36 bars.

Note: When I make these bars, I melt the butter and marshmallows in a large, micro-proof bowl on 70 percent power for as long as it takes for the mallows to “puff-up” mixing a couple of times until smooth. I add the cereal mixture to the mallow, mixing until well coated, etc. Many of you have made the traditional Rice Krispie bars many, many times so what's the difference? Chocolate favored crispies, p.b. chips and peanuts. They really are a good tasting treat!


Thought for the Day: One-half the troubles of this life can be traced to saying yes too quickly and not saying no soon enough.

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