Peanut Butter Fingers

Submitted by Betty Whitear

350 degrees F.
10-12 minutes

1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats

This makes 2 large cookie sheets - approximately 11x17 inches.

Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.

I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.

If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.

Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).

This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!

Ty Nea's Cooked Fudge Frosting

1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar

Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.

Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!

Good for you BEAN COOKIE BARS

Submitted by Kathy Hansen

3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves

2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)

ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans

Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.

Press into cookie sheet (I use parchment paper underneath).

Bake 18-20 min at 350

May bake individual cookies, about 12 min.

WITH chocolate chips:
Omit apples and carrots, spices and raisins

Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter

May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.

Chocolate Chip Chewies

Submitted by Evelyn Cox


Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla


Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder


Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.

(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)

Toffee Bars

Submitted by Shellie Harris

2 cups butter
2 tsp. vanilla
2 cups brown sugar

Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.

Lemon Cheese Bars

Submitted by Janae Pickett


1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil


Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil


Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.


Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)