6 (about 1.5 ounce) milk chocolate bars
1 1/2 cups chocolate syrup
1 cup butter
2 cups sugar
4 eggs
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract

Directions
Preheat oven to 300 degrees. Greats and flour a tube pan or 2 Bundt pans.

Combine candy bars and syrup. Stir until melted. Beat butter and sugar together at medium speed in a large mixing bowl until fluffy. Add eggs one a time, beating well after each one. Add melted chocolate, beating well. In a separate bowl, sift together flour and baking soda. Add dry ingredients alternately with buttermilk to sugar mixture, beating well after each addition. Add vanilla. Pour batter into pan(s). Bake for about 90 minutes. Serve warm with whipped cream or ice cream. We especially like it with mint ice cream!!

*Prep time - 10 minutes
Cook time - 5 minutes

1 lb medium shrimp, shell on (about 26-30 per lb)
1 tblspn celery salt
1 tblspn paprika
1 tspn garlic powder
1 tspn onion powder
1 tspn salt
1 tspn ground black pepper
1 tspn cayenne pepper
1 tspn thyme leaves
1 cup of barbecue sauce

Directions
Steam or boil shrimp 5 minutes until shrimp turn pinkish and drain well

Place spices into a paper bag - add shrimp and shake well

Tear open bag

Serve with your favorite barbeque sauce

2- YOPLAIT Strawberry Yogurt
1- 12 oz Cool Whip
1- Graham Cracker Pie Crust

Directions
Garnish with Strawberries

Combine Yogurt and Cool Whip together.

Pour out into Pie Crust.

Freeze at least 3 hours before serving.

If frozen overnight, take out a few hours beforeserving and place in refrigerator.

I garnish with strawberries right before serving, sothey won't be frozen through.

This is so refreshing in the summertime, why not make 2 at a time because its gone before you know it!

18 cooked jumbo shrimp, defrosted
1 lemon, zested and juiced
1 clove garlic, finely chopped
Coarse salt and black pepper
2 tablespoons extra virgin olive oil, eyeball it
2 cups trimmed arugula leaves
9 slices imported prosciutto, 1/3 pound
18 grape tomatoes
18 party picks, 3 or 4 inches long

Serves 9-10

Directions
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across. To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.

Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.

2 ripe bananas, smashed (use fork)
1 small can peaches, drained well and smashed
1/3 C. melted butter
1 cup sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
1 1/2 C. flour

Directions
No need for a mixer! Preheat oven to 350. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4 X 8 inch loaf pan. Bake 1 hour. Cool on a rack 15 min. Invert over a plate and slice when cooled completely.