Merrily's Broccoli Salad

This is a simple, yet scrumptious side dish for just about any meal. My sister-in-law Merrily Hatton of Gresham made this for a recent family gathering. I went back for seconds, thirds ...
That's how great this is!

Merrily’s Broccoli Salad
Ingredients:
3/4 C. Miracle Whip Light Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
1 pkg. bacon, cooked, crumbled (sold on the salad dressing aisle)
1 small red onion, chopped (1-2 Tbsp. according to personal taste)
1/2-1 C. candied walnuts
Directions:
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.

Chocolate Peppermint Ice Cream Cake

My co-worker Trista Cox never fails to impress us with her kitchen creations. This cake she brought to work recently is the best I’ve tried in a long time!
The taste of rich chocolate and cool, minty ice cream with a crunch from chocolate wafers and crushed peppermint is a perfect combination!
Trista saw the cake made on the show, "Dessert First with Anne Thornton."
It takes some effort to make, with several steps - Trista took an evening to make hers - but it is well worth it!
Tip: To make the process faster, skip making the peppermint brittle (to top the cake). Trista used chocolate graham crackers in place of wafers.
To find the recipe at Food Network click on the title above.

Ghirardelli Mississippi Mud Bars

Here's a sweet snack from the kitchen of Cheryl Hoefler, my co-worker. She found the recipe on the packaging of a Ghirardelli White Chocolate Baking Bar.

½ C. butter or margarine, softened
3/4 C. brown sugar, firmly packed
1 tsp. vanilla
1 large egg
1 C. all-purpose flour
½ tsp. baking powder
1/4 tsp. salt
1 bar (4 oz.) Ghirardelli Semi-Sweet Chocolate Baking Bar, chopped and divided
1 bar (4 oz.) Ghirardelli White Chocolate Baking Bar, chopped and divided
1 C. walnuts, chopped and divided

Preheat oven to 350 F.
In a large bowl, beat butter, sugar, egg and vanilla until light and fluffy at medium speed.
Mix in flour, baking soda and salt.
Stir in half of the semi-sweet and white chocolate and ½ C. of the walnuts.
Spread in greased foil-lined 9" square baking pan.
Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
Sprinkle with remaining semi-sweet and white chocolates.
Cover with foil. Let stand 5 minutes or until chocolates are melted.
Swirl chocolates with small knife to marbleize.
Sprinkle with remaining ½ C. walnuts.
Cool in pan until firm, then cut into bars.
Makes 1-12 servings.