Grovecrest Peanut Butter Fingers

¾ cup butter
¾ cup sugar
¾ cup brown sugar
¾ cup peanut butter (I use creamy, but chunky would work too)
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
1½ teaspoon vanilla
1½ cups flour
1¼ cups oats

Mix well. Press on ungreased jellyroll pan (or cookie sheet with edges). The mixture will be sticky. I cover it with a sheet of waxed paper and just press it with my hands to fill the pan, then peel the paper off when I'm done. Bake at 350° for 10-15 minutes, until center doesn’t jiggle. Frost with chocolate frosting when cooled. (Recipe below.)

Chocolate Butter Frosting
1/3 cup butter, softened
¼ cup + 2 tablespoons cocoa
2 cups powdered sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk

Mix butter with sugar and cocoa until blended. Stir in vanilla and milk. Beat until frosting is smooth and spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts 13x9-inch cake.

Vander Baan Carrot Cake

2 jars Stage 3 carrots or 3 jars Stage 2 carrots (12 oz. total)
2 cups white sugar
1 1/2 cup oil or 3/4 each oil and applesauce
4 eggs
2 cups flour
2 tsp soda
1 tsp salt
3 tsp cinnamon

Beat eggs slightly, then add other ingredients. Beat for 4 minutes. Add 2 tsp vanilla and mix well.

Pour into 13x9" pan. Bake in preheated 350 degree oven about 45 minutes until toothpick comes out clean. Cool, then frost with cream cheese frosting.

Gooey Chex Mix

1 cup butter
1 cup sugar
1 cup corn syrup
6 cups Chex (rice or corn) cereal
6 cups honey grahams cereal
1 cup slivered almonds
1 cup coconut

In large bowl combine cereals, coconut and almonds. In saucepan combine butter, sugar and corn syrup. Bring to a boil and boil for 2 minutes stirring constantly. Pour over cereal mixture and mix well. Spread mix on wax paper to cool.

Burnt Vegetables

3 carrots, sliced
2 potatoes, sliced
1 pound broccoli, chopped
1 small onion, diced
1 pkg. Hillshire Farm Smoked Sausage (any variety)
salt and pepper to taste

Steam carrots and potatoes for five minutes. Meanwhile, place sliced sausage and diced onion in a wok or frying pan and saute on medium heat. Add carrots, potatoes, broccoli and spices. Stir frequently until broccoli is tender. Serve with ketchup if desired. Yield: 4-6 servings.

Chicken and Wild Rice Salad

1 package wild rice cooked and cooled
2 shredded chicken breasts
1/2 to 1 lb sliced mushrooms
1 package Spinach leaves
2 green onions, sliced
1 large tomato diced

Dressing
¼ cup vegetable oil
2 teaspoons sugar
¾ teaspoon salt
¼ teaspoon pepper

Mix dressing together and pour over salad mixture. Chill before serving.

Lemon Bars

2 cups flour, stirred & measured
½ cup powdered sugar
1 cup butter or margarine, barely softened
4 eggs
2 cups granulated sugar
5 Tablespoons flour
1 teaspoon baking powder
Pinch salt
¼ teaspoon nutmeg
⅓ cup lemon juice
2 Tablespoons grated lemon rind (2 lemons)
Powdered sugar

In large bowl combine flour and powdered sugar; cut in butter until crumbly. Press evenly in 9 x 13-inch pan. Bake 20 minutes. In meantime, in small bowl beat eggs and granulated sugar together until light colored; stir in flour, baking powder, salt, nutmeg, lemon juice and rind. While crust is still hot, spread immediately with lemon mixture; continue to bake for another 25 to 30 minutes or until light golden brown. While warm, sprinkle with additional powdered sugar. Cool; cut into bars.

Sweet and Sour Meatballs

Meatballs:
1 pound ground beef
1 egg
1 tablespoon cornstarch
minced onion to taste
salt and pepper
1 teaspoon seasoning salt

Mix above ingredients and form into balls. Brown in 1 tablespoon olive oil.

Sauce:

6 tablespoons water

3 tablespoons cornstarch

1 cup pineapple juice
1 tablespoon soy sauce
1 cup sugar
3 tablespoons vinegar

Mix cornstarch and water until cornstarch is disolved. Combine mixture with remaining ingredients and cook over medium heat until thickened, stirring constantly.

Add meatballs, pineapple chunks (drained) and bell peppers (1 to 3). Heat thoroughly. Serve over hot rice. [Note: It's a lot of sugar, so I used Splenda and it tasted just as good.]

Ebelskivers

2 cups buttermilk
2 cups flour
3 eggs, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar

Beat egg whites until they are stiff. In a separate bowl, beat egg yolks; add sugar, flour, baking powder, baking soda, salt, and buttermilk.
Gently fold in egg whites.
Heat puff pan to medium and generously apply cooking spray. Fill each cup 2/3 full and turn halfway through (about 30 seconds on each side). Makes approximately 40.