From The Pioneer Woman Cooks

• 1 package Phyllo Dough
• 4 cups Chopped Walnuts Or Pecans
• 1 teaspoon Cinnamon
• 1-½ stick Butter, Melted
• 2 cups Honey    directions here

 from a taste of home

“This is what I depend on when dessert is a last minute thought,” writes Lillian K. Julow of Gainesville, Florida. Our taste testers loved this decadent take on campfire S’Mores.

• 8 large chocolate chip cookies
• 4 teaspoons hot fudge ice cream topping
• 4 large marshmallows
• 4 peanut butter cups

Directions

• Spread the bottoms of four cookies with fudge topping.
• Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately. Yield: 4 servings.    more here

Ingredients
2 c: Flour, all purpose
1 ea: Crushed pineapple (8 oz can)
3 c: Carrots, shredded
3 ea: Large egg whites
2 ts: Cinnamon
1 ts: Baking powder
1 ts: Baking soda
1/4 ts: Nutmeg
1 pn: Cloves
1 1/2 c: Sugar
3 tb: Vegetable oil
1 ts: Vanilla
3/4 ts: Salt


Method
1.Preheat oven to 350 degrees F.
2.Line up 13x9" baking pan with foil. Coat it with vegetable cooking spray.
3.Mingle all the ingredients: flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.
4.Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth. Beat in dry ingredients until fully mixed. Stir in carrots.
5.Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
6.Pour batter into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.
7.Invert cake onto wax paper; remove pan and foil.
8.Your Mother's Day carrot cake is ready to be served.

More here