Peanut Butter Fingers

Submitted by: Adrienne Jacobs

I always double this recipe and it makes a whole cookie sheet. Perfect for Church parties or for Dereck!

Preheat oven to 350°. Cream: ½ c. butter, ½ c. sugar, ½ c. brown sugar

Blend in: 1 egg, 1/3 c. peanut butter, ½ tsp. vanilla

Add: 1 c. flour, 1 c. quick rolled oats, ¼ tsp. salt, ½ tsp. soda

Spread into a greased 13x9 pan. Bake at 350° for 20 minutes.

Sprinkle with: 1 c. chocolate chips. Return to oven to melt and spread to cover.

Combine: ½ c. powdered sugar, 2-3 T. milk, ¼ c. peanut butter (Drizzle over chocolate.)

Frog Eye Salad

Submitted by: Jennie Schow

Sauce:

1 cup sugar

1 Tbs lemon juice

1 3/4 cup pineapple juice

2 Tbsp flour

1/2 tsp salt

2 whipped eggs

Boil until thick

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Boil 1 box or package acini de pepi noodles with 1 Tbsp salt and 3 Tbsp oil

Strain noodles and rinse with cold water. let sit in strainer for ten or so minutes so it is VERY well-drained

stir noodles and sauce together and set in fridge overnight

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next day add:

16 oz cool whip

4 cans mandarine oranges (soup can size)

20 oz crushed pineapple

20 oz pineapple tidbits

1/2 bag mini marshmallows

Swedish Meatballs

Submitted by: Adrienne Jacobs

1 12 oz jar of grape jelly

1 12 oz jar of homemade chili sauce (that's the brand) by the ketchup at the grocery store

1 tbsp lemon juice

1 tbsp brown sugar

30-40 cooked meatballs

Combine all ingredients.

Let simmer at least 30 min, I usually simmer longer on warm or put in a crockpot.

Chicken Tortilla Soup

Submitted by: Alisa Chytraus

3-4 chicken breasts

2 cans Mexican style diced tomatos

2 cans chicken broth

1 can coconut milk

1 T. cumin

1 clove garlic

Cilantro chopped

1 cup salsa

1 can diced chilis

Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.

For a green version substitute 2 cans enchilada sauce for tomatos & salsa verde instead of tomato salsa.

Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.

Asian Peanut Dressing

Submitted by: Adrienne Jacobs

1 c. veg oil

1/4 c. apple cider vinegar

1/3 c. soy sauce

3 Tbsp. dark sesame oil

1/3 c. honey

2 cloves garlic

2 tsp. fresh ginger

1/2 c. creamy peanut butter (half it if you want)

1 tsp. pepper

Whisk til mixed. (I put it in the food processor.)

Sugar Cookies

Submitted by: Alisa Chytraus

1 c. butter

3/4 c. sugar

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract

2 c. flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

cook at 350 8-10 minutes

frosting

3 c. powdered sugar

1/4 c. soft butter

1 tsp. almond extract

2-4 Tbsp. hot water

don't grease the pan

Cheese Polenta

Submitted by: Adrienne Jacobs

From the cookbook Quick Vegetarian Pleasures

2 c. milk

2 c. water

1/4 tsp. nutmeg

1/2 tsp. salt

1 1/4 c. cornmeal

2 Tbsp. cold butter, cut into bits

4 Tbsp. grated Parmesan cheese

1/2 c. grated sharp cheddar cheese

1/2 c. grated Monterey Jack cheese, or Muenster cheese

1. Generously butter a 9 inch pie plate or shallow 1 quart baking dish and set aside. [I used 2 pie plates so they were thinner.]

2. Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes, or until the cornmeal mixture pulls away from the sides of pan.

3. Remove the pan from the heat. Whisk in 1 1/2 Tbsp. of the butter and 2 Tbsp. of the Parmesan cheese.

4. With a rubber spatula, spread half the polenta mixture in the prepared pie plate or baking dish, then top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 Tbsp. Parmsan cheese and dot with the remaining 1/2 Tbsp. of butter.

5. Let the polenta sit at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to 400 degrees. Bake uncovered 30 minutes, or until golden brown and bubbly.

[This is delicious with pesto and pine nuts or red sauce.]