I love recipes that have surprising ingredients. No, I don't fancy grasshoppers in my salad instead of croûtons, but I do think it's fun to tell people there is marshmallow crème in a chocolate, smooth-as-silk pie or root beer in their breakfast pancakes and Sloppy Joe sandwich.

The idea to write today's column came from my mom, who called and told me it was the first time in all her years (90 of them to be exact) that she'd ever had Coca-Cola (she hates carbonated beverages) — and that it was in a cake.

And yes, this is an oldie but goodie, but I've included it just for fun. For ease of ferreting out the unusual ingredient in each of this week's recipes, I've written them in bold face type. I hope you have fun surprising your friends or family with one of this week's foolish recipes!

CHOCOLATE SILK PIE

Pastry for a single 9-inch pie, purchased or homemade

FOR THE FILLING:

1 jar (7 oz.) marshmallow crème

1 cup (6 oz.) semisweet chocolate chips

1/4 cup butter, cubed

2 oz. unsweetened chocolate

2 Tbsp. strong brewed coffee

1 cup heavy whipping cream, whipped

FOR THE TOPPING:

1 cup heavy whipping cream

2 Tbsp. powdered sugar

Chocolate shavings, optional

To prepare the pie shell: Roll pastry out and fit into a 9-inch pie plate, fluting edges. Line with (do not prick) a double thickness of aluminum foil and pie weights; (*See Tip) bake in a preheated 450 F oven 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.

To prepare the filling: Combine marshmallow crème, chocolate chips, butter, unsweetened chocolate and coffee in a medium saucepan set over low heat. Cook, stirring often, until chocolate is melted and mixture is smooth. Cool to lukewarm. Place whipping cream in a medium bowl and whip to stiff peaks on high speed of electric mixer. Fold whipped cream into chocolate mixture and pour into crust.

To prepare the topping: Place cream in a medium bowl and beat on low speed of electric mixer 1 minute. Add powdered sugar and continue beating until stiff peaks form. Spread over filling and refrigerate 3 hours or more before serving. Garnish with chocolate shavings if desired. Yield: 6-8 servings. (No need to buy fancy pie weights. Uncooked rice, dried split peas or beans will do the trick. After using, let cool completely and store in a zippy bag. Don't forget to label that they are to be used for pie weights!)

 BLACK PEPPER BROWNIE COOKIES

4 squares (1 oz. EACH) semisweet chocolate

1 square (1 oz.) unsweetened chocolate

8 Tbsp. (1/2 cup) unsalted butter

1 cup sugar

1 tsp. vanilla extract

1/2 tsp. salt

1/2 tsp. finely ground black pepper

2 large eggs, lightly beaten

1-1/2 cups all purpose flour

1 tsp. baking powder

1-3/4 cups chopped toasted walnuts

Combine both chocolates and butter in a small saucepan set over medium low heat. When melted, remove pan from heat and transfer mixture to a bowl. Add sugar, vanilla, salt, and pepper and mix well. Let cool to lukewarm. Mix in eggs. Combine flour and baking powder and stir into the mixture; stir in walnuts.

Drop by rounded teaspoonfuls onto an ungreased sheet pan and bake in a preheated 350 F oven for 12 minutes. Cool a few minutes before transferring cookies to a wire rack to cool completely. Yield: about 2-1/2 dozen cookies.

 SAUERKRAUT CAKE

FOR THE CAKE:

2/3 cup solid vegetable shortening

1-1/2 cups sugar

3 large eggs

2-1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup water

1-1/4 tsp. vanilla extract

1/2 cup sauerkraut, drained well

FOR THE FROSTING:

1 package (8-oz.) cream cheese, softened

1/4 cup butter, softened

1 package (16-oz.) powdered sugar, sifted

1 tsp. vanilla extract

To prepare the cookies: Place shortening in a medium bowl and beat on medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add eggs one at a time, beating after each addition.

Combine flour, cocoa powder, baking powder, baking soda and salt; add to shortening mixture alter­nately with water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat in vanilla extract; fold in sauerkraut with a wooden spoon. Transfer batter into a greased and floured 13 by 9 by 2-inch baking pan and bake in a preheated 350 F oven 25-30 minutes or until tester inserted near center comes out clean. Cool cake in pan set on wire rack.

To prepare frosting: Combine cream cheese and butter in a medium bowl and bean on medium speed of electric mixer until creamy. Gradually add sugar, beating until blended after each addi­tion. Add vanilla and beat until combined. Spread frosting on cooled cake. Yield: about 3 cups frosting.

ROOT BEER SLOPPY JOES

2 tsp. canola oil

3/4 cup chopped onion

12 oz. lean ground beef

1/2 cup tomato sauce

1/4 cup bottled chili sauce

1/4 cup root beer

1 Tbsp. Worcestershire sauce

3 cloves garlic, peeled and minced

1 tsp. dry mustard

1 tsp. chili powder

1 tsp. tomato paste

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

4 hamburger buns, toasted

Heat a large nonstick skillet set over medium heat. Add oil; when hot add onions and cook 3 minutes. Add beef and cook 4-5 minutes or until cooked through, breaking it up with a wooden spoon as it cooks. Stir in tomato sauce, chili sauce, root beer, Worcestershire sauce, garlic, mustard, chili powder, tomato paste, salt and pepper; bring to a simmer. Cook 5-7 minutes or until slightly thickened, stirring occasionally. Divide beef mixture evenly among bottom halves of buns; top with top halves of buns. Yield: 4 servings.

PARSNIP BUTTERMILK PIE

Pastry for a 9-inch single crust pie

FOR THE FILLING

2 lbs. medium parsnips, peeled, cored and cut into large chunks

1-1/2 cups buttermilk

2/3 cup packed dark brown sugar

2 large eggs, lightly beaten

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cloves

FOR THE GARNISH:

Sweetened whipped cream

Ground cinnamon

To prepare the pastry: Roll pastry out and fit into a 9-inch pie plate; crimp edges. Prick dough all over with a fork; refrigerate 1 hour. Line the dough with a double thickness of aluminum foil and fill with pie weights. Bake in a preheated 425 F oven for 6-8 minutes or until edges are pale golden brown. Transfer pie to a wire rack; remove foil and pie weights. Let cool before filling.

To prepare the filling: Place parsnips in a large pot of boiling water; cook 12-15 minutes or until tender when pierced with tip of a sharp knife. Drain through a colander; cover with a clean tea towel and let steam for about 5 minutes. Return parsnips to the pot; mash them with a potato masher, keeping the texture of the parsnips a little chunky. Measure 2 cups of the parsnip mash out and set aside. Save any remaining parsnip mash for another use.

Reduce oven temperature to 350 F. Combine the 2 cups of parsnip mash and the buttermilk in food processor or blender; process until smooth. Transfer puree to a mixing bowl. Whisk in sugar, eggs, salt, cinna­mon, ginger, nutmeg, and cloves, stirring until sugar is dissolved. Pour the filling into pre-baked pie crust and bake for 55-60 minutes or until tester inserted near center of filling comes out clean. Remove pie from oven and place on wire rack to cool. Serve at room temperature with a dollop of whipped cream and a dusting of cinnamon. Yield: 6-8 servings.