Rocky Road Fudge
2 c. semisweet or milk chocolate chips
1 c. miniature marshmallows
1/2 c. crisp rice cereal
1/2 c. chopped walnuts
1/2 c. raisins, flaked coconut, or butterscotch chips

Melt chocolate in microwave on High for 1-1/2 minutes. Stir. Micro 30 to 40 seconds longer until smooth. Blend in remaining ingredients. Spread in buttered, foil-lined 8 inch square pan. Chill until firm. Lift out foil and cut into squares. Creamy Frozen Fruit Cups
8 oz. cream cheese, softened
1/2 c. sugar
10 oz. jar maraschino cherries, drained
11 oz. can mandarin oranges, drained
8 oz. can crushed pineapple, drained
1/2 c. chopped pecans
8 oz. Cool Whip, thawed
Fresh mint sprigs (optional)
Beat cream cheese and sugar until fluffy. Halve 9 cherries; set aside; chop remainder. Set aside 18 oranges. Mix pineapple, pecans, and chopped cherries into cream cheese. Fold in oranges and Cool Whip. Line muffin cups with liners; spoon in fruit mixture. Garnish with reserved oranges and cherries and mint. Freeze firm. Remove 10 minutes before serving.

Polka Dot Cookie Bars
1 c. butter or margarine, softened
3/4 c. sugar 3/4 c. brown sugar
2 eggs 1/2 tsp. almond extract
2-1/4 c. flour 1/2 c. cocoa
1 tsp. baking soda 1/2 tsp. salt
10 oz. bag vanilla chips

Cream butter and sugars. Beat in eggs one at a time. Add extract. Mix dry ingredients. Gradually add to batter. Set aside 1/4 c. chips; stir remainder into batter. Spread in greased 15"x10"x1" pan; sprinkle iwth vanilla chips. Bake 375 degrees for 18-23 minutes until a toothpick inserted near canter is clean. Cool and cut.

These came for The Taste of Home Annual Cookbook