Chocolate Truffles
1 cup heavy cream
1 1/2 tablespoons brandy or other liqueur
10 ounces bittersweet chocolate, small pieces
2 cups cocoa

Pour the cream into a saucepan and bring to a boil over medium-high heat. Remove from heat and add the chocolate, stirring until melted. Add in brandy. Pour this mixture into a shallow, rimmed baking pan, cover and chill for at least 4 hours.
Using a melon baller with a spring handle, scoop out balls of chocolate, and then roll them in the cocoa. Refrigerate until serving. Yields 2 dozen balls.

Chocolate Mousse Cups
2 boxes phyllo cups
4 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 cup semisweet chocolate chips
1 1/2 cups heavy whipping cream
Fresh raspberries

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into phyllo cups. Immediately refrigerate any remaining dessert after serving.
Top each with a fresh raspberry. Yields 30 cups.

Lemon Squares
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
Bake for an additional 30 minutes or until set. Allow to cool completely before cutting into squares. Yield depends upon size.

Cream Cheese Stuffed Strawberries
1 pound package of strawberries
1 (8-ounce) package cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 vanilla wafers or graham crackers

Remove tops by slicing across the top of the berry. Gently scoop out a hollow depression in each strawberry using a melon baller.

Combine the softened cream cheese with the powdered sugar and vanilla. Fill a pastry bag with the mixture and squeeze filling into the hole in each strawberry. Be generous.

Crumble one or two vanilla wafers (or you can use graham crackers) and sprinkle the crumbs over the cream cheese. Yields 10 strawberries.

Pecan Pie Bars
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon of salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars. Yield depends upom the size of bars.