::Pecan Pie Bar::

Preheat oven to 350 degrees

::Crust::
1 box of yellow cake mix - (reserve 2/3 cup for filling).  Mix with 1 stick unsalted, melted butter and press into 9" x l3" pan.  Bake for 15 minutes at 350 degrees.

::Filling:::
Use 2/3 cup cake mix (reserved above), 3 eggs, 1 tsp. vanilla, 1-1/2 cups brown sugar (I used light brown).  Mix filling and pour on top of crust.

::Topping::
Sprinkle with 1-1/2 cups chopped pecans.  Bake for another 30 minutes at 350 degrees.

::Easy Divinity::

::Ingredients::

- 2 1/2 c. sugar
- 1/2 c. light corn syrup
- 1/2 c. water
- 1/4 tsp. salt
- 2 egg whites
- 1 tsp. vanilla
- 1 c. chopped pecans

Mix first 4 ingredients in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg whites in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: about 50 pieces.

::Veggie Casserole::

- 1-16oz. bag fancy frozen veggies or 1-16oz can Veg-all, drained
- 1 c. chopped celery (I do not put this in mine)
- 1 c. chopped onion
- 1 c. grated sharp cheese (it's better if you add more)
- 1/2 c. mayo
- 2 cans cream of chicken soup
- 1 stick of margarine
- 2 packs or (20) Ritz crackers

Cook veggies until tender, drain and season (if using Veg-all cans, open
cans and drain).  Mix all ingredients, rinse soup can with a little water.
Mix 2 cups Ritz crackers (crumbled) with 1 stick melted margarine.  Cover
top of casserole and bake at 400 degrees until brown.  (Check after about
20 mins, check the center and see if it feels done)