Helen Dalton’s Polish Marzuki
Submitted by Cathy Thatcher
Bottom layer:
1/4 cup sugar
1 cup butter
2 cups flour
Blend, spread on bottom of 12 x 15 pan, bake 375 for 10 minutes. Take out of oven and cool. Spread 6 oz raspberry jam over bottom.
Top with:
2 eggs well beaten
1 1/2 cups brown sugar
2 Tablespoons Flour
3/4 tsp baking powder
1 tsp vanilla
1 cup coconut flakes *optional
1 cup chopped walnuts
Mix, spread over jam. Bake 20 to 25 minutes. Sprinkle with confectioners sugar when cool.
Submitted by Tara Thatcher:
Puppy Chow – Delicious, sweet snack with an unusual name
Ingredients/Directions9 cups crispy rice chex
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1 stick of butter
1 1/2 -2 cups confectioners’ sugar-In a saucepan over low heat, melt the chocolate, butter, add peanut butter
-mix until smooth.** Stir mixture often so the chocolate or butter doesn’t burn in the pan.**
-Keep at medium to low heat.-Remove from heat, add cereal and stir until coated.
-Pour powdered sugar into large plastic or paper bag) *I use the paper bags I get from SuperValu)
-add coated cereal and shake vigorously until well coated.
((add more powder sugar if needed & continue shaking))
– Store in an airtight container AND ENJOY!

Submitted by Amanda Durham
(I omitted certain ingredients and altered the ring to be individual pouches for coffee hour)
Spinach and Artichoke Crescent Ring – 
Author:  Tempting Thyme Serves:  10
Ingredients:
2 pkgs (8 count) crescent rolls
14 oz can artichoke hearts, drained and chopped
10 oz pkg frozen spinach- thawed, drained, and coarsely chopped
8 oz pkg cream cheese, softened
1 cup Colby Jack cheese, shredded
½ cup shredded Parmesan cheese
½ cup red pepper, diced
1/3 cup mayonnaise (I prefer Hellmann’s)
2 Tbsp Olive spread (I used Mezzetta Olive, Parmesan and Garlic Spread)
1 tsp minced garlic
1 tsp ground pepper
1 egg white, beaten with a fork
2 Tbsp Parmesan cheese
Directions:
Preheat oven to 375 degrees.
On a large pizza stone, or cookie sheet, lay out the crescent rolls in a semicircle with the points facing outward.  You will want to overlap the triangles some and will end up with approximately a 6” diameter in the center. Using your fingers, or a pastry roller, push the triangle seams together and flatten the dough so that it lays flat and gives you a larger area for your filling.  Set aside.
In a large bowl thoroughly combine the rest of the ingredients except for the egg white and extra parmesan cheese.  Place heaping mounds of the spinach and artichoke mixture in the center of the crescent ring. Take a pointy end of the crescent roll and bring it up and over the filling, pushing slightly to seal. Continue with the remaining triangle tips.
Brush the beaten egg white all over the pastry dough and sprinkle with remaining parmesan cheese.
Bake uncovered at 375 degrees for 25-30 minutes, or until the pastry is toasty brown and filling is piping hot.
Cut the Spinach Artichoke Crescent Ring into wedges before serving.  Leftovers can be stored in the refrigerator for up to 3 days.
Brought to you by www.temptingthyme.com.  Posted and copyrighted on 3/14/2015