Preheat oven to 350^oF. Combine milk, peanut butter and vanilla. Add egg and blend. Add Bisquick. Roll into balls and then roll in sugar. Press with fork. Bake 6-8 minutes.

DO NOT BAKE FOR MORE THAN 8 MINUTES.

Preheat oven to 350F. (325F for glass pie plate) Grease bottom and sides of 9" pie plate. Microwave chocolate and butter in large bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Mix in flour and nuts. Spread in pan. Bake 25 to 30 minutes. Cool completely.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over brownie. Top with Cool Whip. Garnish with grated chocolate. Refrigerate.

Prepare brownie mix according to pkg directions, stir in chopped cookies. Spread batter in greased 14-inch pizza pan. Bake at 350^oF for 18 to 20 minutes or until done.

Sprinkle marshmallows over top of hot brownie; bake for 3 to 5 minutes more or until marshmallows are lightly browned.

Sprinkle with nuts and candies, pressing lightly into softened marshmallow. Cool slightly on wire rack. Cut into wedges, serve warm or cool.

1.Heat oven to 350^oF. Grease and flour 12-cup bundt cake pan.

2.Beat baking mix, granulated sugar, brown sugar, margarine, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.

3.Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate. Remove pan; cool cake completely.

4.Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

In large bowl, beat eggs until fluffy. Add vanilla and sugar, beat until well mixed. Gradually ad 1 quart of half and half, mix well. Pour into ice cream freezer, add 2nd quart of half and half. Add flavoring. (Our favorite is grated chocolate almond bar.)

Makes 2 quarts. Can be doubled for 4 quart freezer.

Melt chocolate with brown sugar and heavy cream in a medium bowl in microwave or in a medium saucepan over low heat, stirring often until smooth. Remove from heat; add butter, vanilla and salt and stir until butter is melted. With mixer on low speed, beat in 1 cup of the powdered sugar. Increase mixer speed to high and beat 1 to 2 minutes or untill fluffy. Reduce mixer speed to low and beat in remaining sugar. Increase speed to medium and beat frosting 1 minute longer.

Melt chocolate with 1/3 cup water according to pkg directions. Stir until smooth. Let cool to lukewarm.

Heat oven to 350^oF. Grease a loaf pan and line bottom with wax paper. Put sugar, butter, salt, baking soda and vanilla in a medium bowl. Beat with mixer on high speed until well blended. (Mixture won't be creamy.) Add 1 egg; beat until creamy, pale and fluffy. Beat in other egg. Reduce mixer spped to medium and beat in 1/2 the flour, then 1/2 the milk, then chocolate until blended. Scrape into prepared pan.

Bake 60 to 65 minutes until wooden pick comes out clean. cool cake in pan on wire rack 5 minutes. Run a knife around cake, inverto onto rack, peel off paper and let cool completely.

To frost, cut in 2 layers. Spread 1/2 cup frosting on bottom layer, replace top, then spread remaining frosting over top and sides.