Peanut Butter Bars

Ingredients:
1 cup sugar
1 cup brown sugar, packed firmly
1 cup butter
1 tsp. vanilla
2 eggs
1 cup creamy peanut butter
2 cups oats (not quick)
2 cups flour
1 tsp. baking soda
1 tsp. salt

Directions:
Cream together sugar, brown sugar and butter. Add vanilla, eggs, and peanut butter. In separate bowl combine oats, flour, baking soda and salt. Add flour mixture to creamed sugar mixture. Spread dough in greased cookie sheet and bake at 350 degrees for 15 minutes until golden brown.

While hot, spread 1 1/2 cups creamy peanut butter on top (put in warm oven to help speed this up). Let cool and add a layer of chocolate frosting on top. Below is a recipe for the Chocolate frosting.

Frosting Ingredients:
1 stick butter
2 Tbsp. cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
Bring to boil butter, cocoa and milk. Stir in powdered sugar and vanilla.

Cheesy Potato Soup

Ingredients:
2 cups potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
1 small onion, chopped
1/4 cup butter
2 cups water
6 chicken bouillon cubes
2 cups milk
1/2 cup flour
1 cup cubed processed cheese
1/2 tsp. mustard
1/8 tsp. pepper
Salt to taste

Sautee potatoes, carrots, celery and onions in 1/4 cup butter. Add water and bouillon, bring to boil and cook until done. Blend milk and flour and stir into soup. Add cheese, mustard, pepper and salt.

Chicken Salad Sandwiches

I love to serve these for luncheons or bridal/baby showers. Serve as a sandwich filling in a croissant.

Ingredients:
1 cup chicken cooked and diced (or use all white canned chicken)
1/2 cup diced celery
1/2 cup mayo
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Makes 4 servings

Sugar Cookie Dough and Frosting

Sugar Cookie Dough:

2/3 cup butter (~11 Tbsp.)
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup milk
1 tsp. baking soda
4 cups flour
1/4 tsp. salt

In large bowl, cream the butter and sugar together. Add the eggs and vanilla, and beat until well mixed. Scrape down sides of bowl. Dissolve baking soda in milk and add to mixture. In a medium bowl, combine the flour and salt with a wire whisk, then add the flour mixture. Blend on low speed just until combined. Gather dough into a ball. Flatten the ball into a disk and place in plastic bag. Refrigerate for 1 hour or until firm. On floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Bake 8-10 minutes at 350 degrees. Frost when cooled and decorate.


Granny B's "Pink" Frosting

4 Tbsp Butter
2 1/3 cups powdered sugar
1 Tbsp. milk
3/4 tsp. vanilla
Food coloring

Cream butter and 1/2 of powdered sugar. Add the rest of the ingredients and add more milk or powdered sugar to mixture for desired thickness. Mix in food coloring.

(Double Recipe- 8 Tbsp. Butter, 4 2/3 cups powdered sugar, 2 Tbsp. milk, 1 1/2 tsp. vanilla, food coloring)

Raisin Pecan Oatmeal

1/2 cup butter
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups oats
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1 cup milk
1/2 cup raisins
1/2 cup chopped pecans

In mixing bowl, cream together butter and sugar. Add eggs and vanilla; mix well. Combine oats, baking powder, salt and cinnamon; add to creamed mixture alternately with milk. Stir in raisins and pecans. Pour into greased 3 quart microwave-safe dish. Cover and microwave on high for 4 minutes; stir. Cook at 50% power for 6 minutes or until oats are tender. Serve warm with additional milk. Makes 6-8 servings.

Lime Slush

4 cups sugar
4 cups water
1 pkg. (3 oz.) lime Jello
1 can (46 oz.) unsweetened pineapple juice
juice of two lemons
7 cups cold water

In saucepan, mix together sugar and water and boil for 5 minutes. Stir in Jello until dissolved. Pour in gallon container. Stir in pineapple juice, lemon juice and water. Freeze. Place in punch bowl and mix with 7-up until desired slush consistency.

Orange Slush

1 can (12 oz.) frozen orange juice
1 bottle (10 oz.) lemon juice
4 cups sugar
20 cups water
2 tsp. vanilla
2 tsp. almond extract

Combine all ingredients and pour into container to freeze. Take out of freezer 2 hours before serving. Place in punch bowl and mix with Sprite until desired slush consistency.

Elegant Chicken Salad

2 cups uncooked shell macaroni
1 cup mayonnaise
1 cup coleslaw dressing
4 cups cut-up cooked chicken
1/2 Tbsp. chopped onion
2 cups chopped celery
1 can (20 oz.) pineapple tidbits, drained
2 cups red or green seedless grapes (grapes cut in half)
2 cups chopped red apples

Cook and drain macaroni as directed on package. Rinse with cold water; drain. Mix macaroni and remaining ingredients. Cover and refrigerate to chill.

Pane Francese "Baguette"

1 pkg. dry yeast (2 1/2 tsp.)
1/4 cup warm water
3 cups all purpose flour
1 tsp. sugar
1 tsp. salt
1-1 1/4 cups cold water

Sprinkle yeast over warm water in small bow, stir briefly. Let stand until foamy or about 5 minutes. Using a dough hook mix flour, sugar and salt in a large bowl. Add yeast mixture and 1 cup of cold water. Beat until dough is shiny, elastic and slightly sticky; about 5 minutes. Add more cold water 1-2 teaspoons at a time if the dough is dry. (Dough should be soft, we and when stretched should have a thin transparent skin.)

Place in a greased bowl and cover. Let rise for 1 1/2-2 hours. Sprinkle the countertop with flour and turn out the dough. Cut in half and shape into 8" rectangles. Start at the short end and roll and press edge into the unrolled part of dough with the heal of your hand. Place seam side down on countertop (with flour sprinkled underneath). Cover and let rest for 30 minutes.

Transfer loaves to greased baguette pan on cookie sheet and stretch to 12-14" long. Cover and let rise for 15 minutes. Meanwhile preheat oven to 475 degrees.

After dough has risen in the pan, place in the oven and immediately reduce the heat to 425 degrees and bake for 20 to 30 minutes, until golden brown.

Dough for Dinner Rolls and Cinnamon Rolls

Dough Ingredients:
1 tsp. salt
1 cup sugar
1 cup butter flavor Crisco (melted)
2 eggs
4 cups hot milk (let cool before adding to mixture)
3 Tbsp. yeast, plus 1Tbsp. sugar mixed with 1 cup warm water (let rise until double)
Flour 8-10 cups (add more if needed)

Directions:
Mix together then add flour until a good elastic consistency.Place in greased bowl; turn greased side up. Cover and let rise in a warm place until it is double (about 1 hour). Punch down dough; turn onto lightly floured surface. Roll out in a circle and using a pizza wheel make triangles. Roll each section starting from the widest down to tip and seal with a dab of water. Place on greased cookie sheet and cover. Let rise until double (about 30 minutes) Bake at 375 degrees for 15 minutes or until golden brown. Bring out of oven and using a pastry brush, dip in melted butter and brush on hot rolls. Transfer rolls onto a cooling rack.

Cinnamon Roll Directions:
After letting dough rise, roll into a rectangle and using a pastry brush and melted butter, brush butter onto dough. Next sprinkle on a generous amount of brown sugar and cinnamon. Roll from the long side and seal the ends of the roll. Using unflavored floss, slide under roll and cross the floss and pull until it slices the roll. Place cinnamon rolls on greased cookie sheet and bake at 375 degrees for 15 minutes.

Cinnamon Roll Icing with Cream Cheese:
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Regular Icing:
3 cups of confectionery sugar
2 1/2 to 3 tablespoons of milk or cream
1/2 teaspoon of vanilla

Sweet and Sour Chicken

Ingredients:
3 chicken breasts
Flour
Salt and Pepper
Oil
15 oz can pineapple tidbits, reserve juice
1/2 cup brown sugar
2 Tbsp. cornstarch (use enough water to dissolve the cornstarch)
1/4 cup vinegar
2 Tbsp. soy sauce
1 tsp. chicken bouillon
1 green pepper, cut into strips
1 medium onion, chopped in large pieces
2 carrots, sliced

Directions:
Cube chicken and roll pieces in a flour, salt and pepper mixture. Heat oil in a skillet and brown the chicken. Put chicken pieces in a baking dish, cover with foil and place in 350 degree oven for 30 minutes or until chicken is done.

Drain the pineapple and reserve the juice and add enough water to equal 1 1/2 cups. In a large sauce pot, combine juice and water, brown sugar, vinegar, soy sauce and chicken bouillon and cook and stir over medium heat until dissolved. Add cornstarch to mixture and bring to a boil for one minute, reduce to a simmer.

Saute vegetables in butter, add pineapple pour sauce over the veggies. When ready to serve add the cooked chicken to the sauce and vegetables. Serve with cooked white rice.

Texas Sheet Brownies

Ingredients:
2 cups flour
2 cups sugar
1 tsp. baking soda

1 stick butter
1/2 cup shortening
1 cup water
1/4 cup cocoa

1/2 cup buttermilk
2 eggs
1 tsp. vanilla

Directions:
Preheat oven to 350 degrees.

Combine and set aside flour, sugar and baking soda. Bring to boil the butter, shortening, water and cocoa. Then combine the boiled mixture with the flour mixture. Stir in buttermilk, eggs and vanilla.

Grease and flour a cookie sheet. Bake for 20 minutes or until done.

Frosting Ingredients:
1 stick butter
2 Tbsp. cocoa
1/4 cup milk

3 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
Bring to boil the butter, cocoa and milk (stir constantly). Stir in the powdered sugar and vanilla until smooth.

ENJOY!!! :o)