S'more Brownies (Stacey's recipe, submitted by Lindsey)

1 box brownie mix
1 container chocolate frosting
graham cracker crumbs
mini marshmallows

Grease pan. Make brownie mix according to package directions. Pour into greased pan. Bake until almost done. While brownies are baking, mix chocolate frosting and graham cracker crumbs. When brownies are nearly done, remove from oven and spread frosting mixture over top. Cover completely with mini marshmallows. Return to oven until marshmallows are toasted brown and gooey.

Katie's Brownies (submitted by Lindsey)

2 packages of brownie mix
Hershey bars

Preheat oven according to directions for a 9x11 pan. Grease an 8x8 pan. Prepare 2 packages of brownie mix according to directions, in separate bowls. Pour one into greased pan. Lay one layer of Hershey bars across top. Pour second mix on top. Bake according to directions for 9x11 pan. These are great hot, but Lindsey prefers them chilled! I like them equally either hot or cold.

Lindsey's Grandmother's Chocolate Mint Pie

1 package chocolate pudding, prepared according to package directions
1 + 1/8 tsp mint flavoring, separated
1 graham cracker pie crust
1 sm. carton whipping cream
1/2 c. confectioners sugar
green food coloring (as much or as little as you want!)
mint sprigs
chocolate shavings

Make chocolate pudding according to pie directions. Add 1 tsp. mint flavoring. Pour into graham cracker pie shell. Cool completely. Whip whipping cream, confectioner's sugar, 1/8 tsp. mint flavoring and food coloring. Top cooled pie and add mint sprigs and chocolate shavings to garnish.

"Jesso Special" Hot Chocolate

This is my husband's favorite treat to come home to when it's cold outside!

Any kind of hot chocolate mix, 1-2 servings' worth. I like the "Super Family Size" 32 oz. Swiss Miss milk chocolate because it's the best deal I've found. Their directions call for two rounded spoonfuls of mix, I like to use three to make it extra special. If you're using the kind of hot chocolate that comes in envelopes, use two envelopes for one serving. I wouldn't use specialty or gourmet hot chocolate for this recipe, like Godiva, because that is usually just right on its own in my opinion, but you can try it if you want.

2 pinches ground cinnamon
a splash of vanilla, less than 1/2 tsp is enough
whipped cream to top
optional: 2 drops of honey
8 oz. hot water, not boiling

Put hot chocolate mix in bottom of a cute mug. Add cinnamon. Add just enough hot water to cover. Mix with a spoon until the mixture is not powdery any more. Add vanilla, stir. Add the rest of the hot water, mix until you don't feel anything built up in the bottom of the mug anymore. Add honey, stir. Top with whipped cream. Mmm!

World's Best Brownies

This is my favorite thing to make! Sooo yummy!

Duncan Hines Double Chocolate brownie mix, prepared according to directions. Any brownie mix may be used, but this is my personal favorite for this particular recipe.

8 mini Reeses peanut butter cups

rubber spatula

8x8 pan

Cutco Spatula Spreader, Trimmer, or Pizza Cutter

Optional: confectioner's sugar

1. Prepare brownie mix according to package directions.

2. Spread brownie mix in 8X8 pan.

3. Push peanut butter cups into brownie mix so that the mix comes up over the edges, spaced evenly, so that when you cut the brownies into 8 squares the peanut butter cups should be in the center of each brownie.

4. If necessary, use a spatula to smooth brownie mix over the top of each peanut butter cup, so that they are completely hidden and batter looks smooth and even.

5. Set oven to approx. 5 degrees lower than requested on box, bake for shortest time mentioned.

6. Cool 5-10 minutes and serve immediately, covering any leftovers right away to preserve "fudginess." Use Cutco Spatula Spreader to cut and serve. Trimmer or Pizza Cutter will also cut well but are not as awesome for serving. For cakier brownies, leave uncovered and allow to cool completely. Optional: sprinkle tops of brownies with confectioner's sugar!