Peanut Butter Finger (School Recipe)

This is the recipe that was given to me by a person that used to work in the school cafeteria (in the days when they actually made things from scratch).  My family has fond memories of this dessert.

Peanut Butter Fingers

Peanut Butter Fingers

In a large bowl:

1 1/2 cups Butter
1 1/2 cups Peanut Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 eggs
1 1/2 teaspoons baking soda
3/4 salt
1 Tablespoon Vanilla

Mix all ingredients well with a mixer.

Stir in:
3 cups rolled oats
3 cups flour

Mix well.

Spread a thin layer of butter in a large baking sheet (13x18) or two 9x13 pans.  Evenly spread the batter into the pan.  You will probably have to use your hands and try to get it as even as possible.

Bake at 350 for 15 - 20 minutes, until the edges are golden brown.  Immediately sprinkle 2 bags of chocolate chips on the hot bars.  Spread around with a knife as it melts.

Optional frosting:
2-4 cups powdered sugar
1 1/2 cups peanut butter
4-8 Tablespoons evaporated milk.

Start with 2 cups powdered sugar and all of the peanut butter.  Gradually add the milk, starting with 4 Tablespoons.  If you happen to add too much milk and it is too runny, go ahead and add more powdered sugar.

Yummy Mustard Chicken Thighs

I have been working on ways to prepare chicken without breading it, to keep the calories down.  This one tasted so yummy, I decided to put it on the blog.  I used chicken thighs, but I am sure you could use chicken breasts or tenders and still be good.

Place 4 or 5 boneless chicken thighs in a plastic zip lock bag.

Add to the bag:
        1/2 teaspoon salt
        1/2 teaspoon Seasonal Salt
        1 teaspoon olive oil
        1/2 teaspoon red wine vinegar
        1 tablespoon Dijon Mustard

Mix it around in the bag until all the pieces have been coated well.  Let them sit in the bag for 15-30 minutes.

Preheat oven to 350 F. Dump the chicken and all the sauce in an open baking dish.  Bake for 30-35 minutes.

Banana Bread

This is a very flavorful bread that we have loved for a long time.  You can leave out the nuts if you don't like them (unfortunately several of my children don't...sigh)
 

Banana Bread

Cream together:  1/2 C. butter

                          1-1/3 C sugar

Slice:      2 Large Bananas

Add bananas and 2 T. milk

Mix well with mixer and add:

             2 eggs

Mix and add:

             1 3/4 C. flour

             1/2 tsp. soda

             1-1/2 tsp. baking powder

             1 tsp. salt

             1 tsp. nutmeg

Fold in nuts.  Bake at 350o for 30 min then reduce heat to 325o for 15-20 min. or until done.  1 Loaf.

Chicken (or Turkey) a la King

As requested, here is an old stand-by of mine for leftover chicken or turkey.

Chicken - You can use either fresh chicken or leftover.  If you use fresh chicken, cut it in bite size pieces and cook in Olive oil, stirring to lightly brown it.  Cook for about 5 minutes.  Then add the vegetables and saute for a few minutes until they are the right crispness.

If you are using left over chicken, start by sauteing the vegetables and wait to add the chicken when the vegetables are almost cooked.

Vegetables = You can use a variety of vegetables.  If you are pressed for time, you can use a bag of frozen mixed vegetables and just add them to the cooked fresh chicken or cook in some water and then add to the chicken.

Vegetables I like to use: Celery, peppers, broccoli, cauliflower, green beans, peas, carrots, corn, onion.

After you have the chicken and vegetables together, add a can of cream of mushroom soup, sour cream, garlic salt, parsley, (basil is also a good flavor) and salt and pepper to taste.  Heat it all together and serve over noodles or rice.

Cakes for Strawberry Shortcake

I have two recipes that I like to use for Strawberry Shortcake.  One makes a 9 x 13 pan and the other is an 8 inch pan.  I suppose that I could just half the one, but the larger one is a little more complicated than the smaller one because you are beating eggs with the larger one.  They are both really good tasting cakes, so it all depends on how much time I want to use making the cake which one I use.

Chiffon Cake

(What I use for Strawberry Shortcake)

2 eggs, separated

1 ½ cups sugar

2 cups flour           

2 tablespoons corn starch

3 teaspoons baking powder

1 teaspoons salt

1/3 cup oil

1 cup milk

1 ½ teaspoons vanilla

Preheat oven to 350º.  In a small mixing bowl using a mixer, beat egg white until frothy.  Gradually beat in ½ cup sugar and beat until mixture forms stiff peaks and set aside.  In another bowl, combine remaining 1 cup sugar with flour, cornstarch, baking powder, salt, oil and half of the milk.  Beat 1 minute at medium speed.  Add remaining milk, vanilla and egg yolks.   Beat 1 minute.  By hand, fold in the beaten egg whites.  Pour into a 9 x 13 pan that has been greased and floured.  Bake for 40-45 minutes.

This recipe can also be used for to make a layer cake and then you would pour the batter into 8 or 9 inch round pans and bake for only 30-35 minutes. 

Easy Company Cake 

(Another one I like for Strawberry Shortcake that makes a smaller but just as yummy cake.)

1 ¼ cups flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup butter

2/3 cups milk

1 egg

1 teaspoons vanilla

Preheat oven to 350º.  In large bowl, combine flour, sugar baking powder, salt, butter and milk.  Blend well at low speed.  Beat  with a mixer for 1½ minutes at medium speed.  Add egg and vanilla.  Continue beating 1½ minutes at medium speed.  Pour batter into an 8 inch square pan that has been greased and floured on the bottom only.  Bake 35-40 minutes: until the top is golden and the cake springs back when lightly touched,

Oh Henry Bars

Here is a blast from the past for my kids.  They used to crave this dessert.

Oh Henry Bars

1. Mix together 4 cups of oatmeal and 1 cup brown sugar.  I make sure it is really mixed together well so the rest of the recipe turns out well.

2. Pour 3/4 cup melted butter, 1/2 cup corn syrup, and 3 teaspoons over the oatmeal/sugar mixture and mix really well.  Spread in the bottom of a 9 x 13 inch pan and bake at 450 degrees for 10 minutes.  Don't let it burn because it gets hard and not as much fun to eat.

3. While it is baking, melt 1 1/2 cups chocolate chips and then add 1 cup peanut butter and mix well.

4.  Carefully spread the chocolate/peanut butter over the warm bars.  Let it cool and then cut up in about 1 1/2 inch square size pieces.   Makes about 30 squares.

Rhubarb Crisp

Rhubarb is a particular favorite at our house and this recipe is sooooo easy and sooooo yummy!

Rhubarb Crisp

1. Chop up 4 cups of rhubarb (about 12 stalks) in 1/2 inch pieces.  Spread out in the bottom of a 9 x 13 pan.
2.  Sprinkle 1 cup of sugar evenly over the rhubarb.
3. Sprinkle 1 3 oz package of strawberry or raspberry jello over the sugar. (I like it when it sets up really well, so sometimes I use a 6 oz package)
4. Sprinkle one package of cake mix over the top of the jello, either lemon (my favorite), white or yellow.  They all taste good.  Break up any large chunks.
5. Pour 3/4 cup of water over the cake mix.
6. Melt 1 cube of butter and pour it over the top of the cake mix also.

Bake at 350 degrees for 40 minutes.  I have served it hot, but I like the jello to set up, so I usually let it cool for a few hours first.