Grilled Berry Cobbler

INGREDIENTS
2 cans biscuit dough
½ cup sugar
½ cup flour
½ tablespoon cinnamon
¼ teaspoon salt
1 ½ cups blueberries
1 ½ cups strawberries
1 ½ cups blackberries
1 ½ cups raspberries
½ cup sugar
3 tablespoons cornstarch
Ice cream, for topping

PREPARATION
1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
3. On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.
6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
7. Remove from the grill & serve with a scoop of ice cream.
8. Enjoy!

Puppy Chow

1 pack (6 oz, 1 Cup) choc. chips
1/4 C. Peanut Butter
6 Cups Crispix Cereal
1 C. powdered sugar

Directions
1. In large microwave -safe bowl, melt chocolate on High for 1 minute. Stir and heat an additional 30 sec. or until melted. Stir in peanut butter.  Gently stir cereal into mixture until well coated.

2. Place powdered sugar in 2 gallon bag.  Add coated cereal and close bag. Gently toss until well coated.  Store in airtight container in refrigerator.

Amish Cookies

Amish Cookies
1 c. oil
1 c. shortening
1 c. white sugar
1 c. powdered sugar
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla

Mix the first 5 ingredients and vanilla.  Add dry ingredients. Make into small balls and roll in sugar. Press with fork.  Bake at 350 degrees for 10 minutes or until light brown.

Strawberry Rhubarb Dump Cake

• 2 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 cup granulated sugar
• 1 (3 oz) box strawberry gelatin
• 1 (18.25 oz) yellow cake mix
• ½ cup butter, melted

1. Preheat oven to 350 degrees F and grease a 9" x 13" pan.
2. Layer the chopped rhubarb and sliced strawberries in the greased pan.
3. Sprinkle the sugar and strawberry gelatin evenly over the fruit. Allow the fruit and sugar mixture to sit for about 30 minutes, it will become very juicy.
4. Sprinkle the cake mix evenly on top, then drizzle with the melted butter.
5. Bake in a preheated 350 degrees F oven for 45 minutes, or until bubbly and golden brown on top.
6. Serve warm with vanilla ice cream or sweetened whipped cream.

Monster Cookie Bars

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12 -ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop all the cookie dough onto the prepared cookie sheets and spread on pan.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, cut into desired sized bars, store in large resealable plastic bags.