• 3 1/2 oz bittersweet chocolate, chopped
• 5 tablespoons unsalted butter
• 1 egg
• 1/2 cup sugar

• 3 tablespoons self-rising flour
• 1/2 cup coarsely chopped nuts (you choose what kind, I used pecans)
• 1 oz white chocolate chips
• 1 cup marshmallows

1. Preheat oven to 350
2. Put the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Stir until almost melted. Remove from the heat and let cool for about 5 minutes
3. Beat in the egg, then stir in the sugar. Sift the flour into the mixture and fold in, then stir in remaining ingredients.
4. Spoon into paper liners and bake for about 17 minutes until the top has turned pale and crackly and is just firm to the touch.

Filling:

• 6 medium stalks rhubarb chopped
• 2 cups hulled and sliced strawberries
• 1/2 granulated sugar

Topping:

• 1 cup flour
• 1/2 old fashioned rolled oats
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 unsalted butter, melted

1. In square glass baking dish combine strawberries and rhubarb.
2. Sprinkle with sugar.
3. In small bowl combine all topping ingredients.
4. Layer topping over fruit mixture in baking dish.
5. Bake at 350 for 35-40 minutes or until top is crispy.

• 1 package instant vanilla pudding
• 1 cup canned pumpkin
• 1 1/2 cups milk

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

1. Stir together dry pudding mix and spices.
2. Stir in milk and whisk for one minute.
3. Stir in pumpkin.
4. Chill for one hour.

• 1 8 oz container vanilla yogurt
• 1 cup whipped topping

• 1 cup of your favorite fruit

1. Cut fruit into small pieces.
2. Thaw whipped topping slightly.
3. Stir together yogurt and whipped topping.
4. Place mixture on top of fruit.