Lemon Meringue Bars (makes 12)

http://www.marthastewart.com/264006/lemon-meringue-bars 

Ingredients

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup plus 3 tablespoons confectioners sugar
• 2 tablespoons plus 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon coarse salt
• 6 large eggs, plus 4 large egg whites
• 2 1/4 cups plus 2 tablespoons granulated sugar
• 3/4 cup plus 3 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with
   the paddle attachment. Mix on medium
   speed until well blended.
   
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
   
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to
   20 minutes. Let cool completely on a wire
   rack. Keep oven at 350.
   
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
   
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.
   

http://www.marthastewart.com/264006/lemon-meringue-bars

Chocolate Dessert

Bottom-mix

1 stick butter
1 c. flour
1 c. chopped nuts
Spread into pan and bake at 375 degrees for 15 to 20 minutes.  Cool. 

Cream
8 oz. cream cheese
1 c. cool whip
1 c. powdered sugar

Spread over cooled crust.

Mix
4 oz. packages instant chocolate and vanilla pudding
3 c. milk

Beat till smooth and thick.  Pour over top.  Pour remainder of 9 oz. package cool whip over top.  Grate milk chocolate over top. 

Pecan Pie Bars

Works best in 15" x 10" x 1" pan

Cookie Crust:
2 1/2 c. flour
1 c. butter
1/2 c. sugar
1/2 t. salt

Crumble:  Press into pan.  Bake at 350 degreees for 20-23 minutes until golden.

2 1/2 - 3 c. pecans

Remove from oven spread pecans on top then pour topping over pecans and bake 25 minutes or until set.

Topping:
4 eggs
1 1/2 c. Karo
1 1/2 c. sugar
3 T. melted butter (not margarine)
1 1/2 t. vanilla

*Can be made in advance and frozen

Pecan Bars -- Mary

1 stick of butter

1 cup brown sugar

(cream the butter and brown sugar)

1 egg beaten

1 tsp vanilla

1 cup flour

1 tsp baking powder

½ tsp. salt

½ cup chopped pecans

Spread in greased 9X9 pan and bake at 350 degrees until it pulls away from sides.  About 20 minutes

S'MORE GRANOLA BARS

Spray a 10" x 15" glass pan with cooking spray. Melt 4 Tbsp. butter in a large bowl in the microwave (abt 30 seconds). Add 8 cups (1 lb.) mini marshmallows and microwave in 1 1/2 minute increments, stirring in between. Microwave until marshmallows are melted and mostly translucent. In a large bowl mix:

3 c. rice krispies (or other cold cereal)
4 c. rolled oats
1 c. chopped nuts
1 c. craisins, raisins, or golden raisins
1/2 c. ground flax seed or wheat germ
Pour the translucent marshmallow mixture into the dry ingredients and stir. When it is almost combined add:
1 c. mini chocolate chips (optional)
1 c. very tiny dehydrated marshmallow (like those that come in cocoa packets--available at Cash & Carry) --optional

Stir until everything is well combined. Dump into the prepared 10" x 15" pan. Spray your hands with cooking spray and press the mixture into the pan. Let cool and cut into bars or squares. These can be put in little snack-sized Ziploc baggies and stored in the freezer for life.