Peanut Butter and Jelly Bars

I got this recipe from the Old Farmer's Almanac Everyday Cookbook.I used homemade blackberry jam for the filling.These are scrumptious!

1/2 C. smooth peanut butter

7 T. butter or margarine,softened

1 C. packed brown sugar

1 1/4 C.flour

1 1/4 C. quick oats

3/4 C.jam/jelly

Preheat oven to 300 degrees F.

In large bowl, cream peanut butter,butter,and brown sugar until mixture is light and fluffy.Add flour and oats and mix well.Press half of mixture in 8x8" baking pan.Gently spread jam over mixture.Layer remaining oat mixture over jam and press lightly.Bake for 40 minutes.Cool and cut into bars.

Yield: 16 bars

Oregano Chicken

This is one of my all time favorite AND frugal chicken recipes.

1/4 cup butter, melted

1 envelope Italian salad dressing mix

2 tablespoons lemon juice

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

1 to 2 tablespoons dried oregano

In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken.

Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 6 servings.

Chicken Roll 'Em Ups

1/2 cup spreadable chive and onion cream cheese
1 teaspoon Dijon mustard
4 whole wheat tortillas (8 inches)
1/2 pound sliced cooked chicken
2 cups shredded lettuce
1/2 cup crumbled cooked bacon
1-1/4 cups (5 ounces) shredded Swiss cheese
1 medium tomato, chopped

In a small bowl, combine cream cheese and mustard. Spread over tortillas. Top
with chicken, lettuce, bacon, Swiss cheese and tomato. Roll up tightly. Yield: 4
servings

Peach Cream Pie

6 ripe peaches, peeled and sliced

1 (9 inch) unbaked deep-dish pastry shell

1/2 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

3/4 cup whipping cream

Arrange peaches in the pastry shell. In a bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. Bake at 400 degrees F for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

5 Minute Fudge

2/3 C. evaporated milk 2T. butter or margarine 1 2/3 C. sugar 1/2 t. salt 2C. mini marshmallows 1 1/2 C. semi-sweet chocolate chips 1 t. vanilla In a saucepan over medium heat,combine milk,butter,sugar,and salt;bring to a boil and cook for 5 minutes.(Begin timing when bubbles form around edges.) Stir constantly.Remove from heat. Stir in marshmallows,chips, and vanilla;stir vigorously until marshmallows and chocolate chips are melted.Pour into buttered 8" square pan.

Valentine's Snack Mixes

1) peanuts
red hots candies
vanilla chocolate chips

2) peanuts
Valentine's M&M's candies

Chocolate Mint Whoopie Pies

These are great , cute little cookies for the holidays or anytime! These are really easy to make and would be great to take to a Christmas cookie swap.

1/2 cup sugar

3 tablespoons canola oil

1 egg

1 cup all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons fat-free milk

FILLING:

2 tablespoons butter, softened

1-1/3 cups confectioners' sugar

1/8 teaspoon mint extract

4 drops green food coloring, optional

4 teaspoons fat-free milk

In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls.

Place 2 in. apart on baking sheets coated with cooking spray.

Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.

In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.