1/2 c Butter, melted
2 c Graham Cracker crumbs (32 squares)
1 bag (8 oz) Heath Bits O' Brickle Toffee Bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's semi-sweet chocolate baking chips
1 can (14 oz) Eagle Brand sweetened condensed milk
1 T Butter
1 t Vanilla

Heat oven to 350 degrees.  Spray bottom only of 13x9 inch pan with no stick cooking spray. 

In medium bowl, stir 1/2 c melted butter, 1 1/2 c of the cracker crumbs and 3/4 c of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let the cookie dough stand at room temperature for 10 mintues to soften.  In 2 quart sauce pan, heat chocolate chips, milk and 1 T butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat and stir in vanilla.  Spread mixture over cracker crust.

In medium bowl, break up cookie dough.  Mix in remaining 1/2 c cracker crumbs with wooden spoon until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 c toffee bits. 

Bake 25-35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes longer.

3/4 lb Canadian Bacon, chopped
6 English Muffins, split and cut into 1 inch pieces
8 Eggs
2 C 2% Milk
1 t Onion Powder
1/4 t Paprika

Sauce
3 Egg yolks
2 T Lemon Juice (or juice of 1 lemon)
1 t Dijon Mustard
1 c Butter, melted
dash of cayenne pepper (if desired)

Place half the bacon in a greased 13X9 baking dish.  Top with english muffins and remaining bacon.  In a large bowl, whisk the eggs, milk and onion powder.  Pour over top of bacon and english muffins.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a blender or food processor, blend the egg yolks.  Then slowly add the hot melted butter.  Then add the lemon juice, mustard and cayenne pepper.  Serve immediately with casserole.

2 C Shortening
4 C Flour
1 1/2 t Salt
12 T Warm Water

Spoon flour into measuring cup and level off.  DO NOT PACK!  Add salt and shortening and blend with pastry blender or use hands.  Add warm water & stir with fork.  if it is too sticky, add a little more flour.  The dough will be quite soft.  Blend with hands and form a ball.  Divide.  You can freeze, refrigerate or use now.

Makes 2 double crust pies or 4 single crust pies.

Makes 24 Muffins

1/2 c white sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk
1 t baking powder
1 c flour
1/4 c butter, melted
1/2 c white sugar
1 t cinnamon

1.      Preheat oven to 375 degrees.  Grease 24-mini-muffin cups.
2.      Mix 1/2 c sugar, 1/4 c butter and nutmeg in a large bowl.  Stir in the milk then mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.
3.      Bake in the preheated oven until the tops are lightly golden brown, 15-20 minutes
4.      While muffins are baking, place 1/4 c melted butter in a bowl.  In a seperate bowl, mix together 1/2 c sugar with the cinnamon.  Remove muvvins from their cups, dip each muffin in the melted butter and roll in the sugar-cinnamon mixture.  Let cool and serve.