Sunday, September 30, 2012

Chubby Hubby Bars

I have been intrigued by the name of this recipe for a long time.  I've seen it all over the internet...Pinterest...Just a Pinch Recipe Club...Foodie Blogs, etc. etc. 
I can't tell you how much I thought about this recipe before actually making it!

One has to wonder...do we feed this to our hubby's to make them chubby?
WHAT IF THEY ALREADY ARE??? 

My solution to that problem?  Eat most of them myself!  
And what if I'm already chubby??? Hmmm...well, we won't go there. 

So when I saw these lovely bars at Brandie's blog The Country Cook, I just knew I was going to make my dreams come true and finally make this tasty dessert. 


Who could possibly resist that sweet and salty combo???????  NOT ME!!! 

This is a recipe being added to my 'make again' list - it's definitely a keeper.
(As all of Brandie's recipes are!) 


CHUBBY HUBBY BARS

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter (1 1/2 sticks), room temperature
1 c. packed light brown sugar
1/2 c. white sugar
2 lg. eggs
1/3 c. chunky peanut butter (optional)
1 TB. vanilla extract
1 1/4 c., semi-sweet chocolate chips, divided
 1 1/2 c. chopped pretzels, divided
1/2 c. peanut butter chips

Preheat oven to 350F degrees.

Spray a 9x13 baking pan with nonstick cooking spray.

Put pretzels in a ziploc bag, and chop them up roughly.

In a medium bowl, combine flour, baking soda and salt.  Set aside.

In large bowl, using a mixer, beat together butter, light brown sugar and white sugar at medium speed. Mix until combined and fluffy.

Add eggs, vanilla and peanut butter (if using).  On low speed, slowly add flour mixture just until it is incorporated into the batter.

Add 1 cup semi-sweet chocolate chips and 1 cup chopped pretzels.
Stir this mixture with a spoon, batter will be very stiff.
Be sure not to overmix it.

Spread batter into baking pan. Batter will be thick.

In a small bowl, mix together remaining toppings: 1/2 cup chopped pretzels, 1/4 cup chocolate chips and 1/2 cup peanut butter chips.  Sprinkle mixture over top of batter.

Bake for about 30-35 minutes until golden brown. Cool completely before cutting into squares. (If you can possibly wait!!!)


Linked at Mop it up Monday
            Mix it up Monday
               Whatcha Whipped Up Wednesday
           Thursday's Treasures
       Creative Thursday
           Weekend Potluck
            Foodie Friends Friday

Friday, September 28, 2012

Taco Chicken & Weekend Potluck #36

WELCOME TO ANOTHER FUN WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again...

This Taco Chicken is not only a 'hot' recipe at my blog, it's an all-time family favorite too! It's simple to make and can be made a day ahead too.  It has crushed Dorito chips on the bottom and the top.
You won't be able to stop saying...MUY BIEN!! 


(click on link below)

Thanks so much for coming by....we surely LOVE having you come to our table sharing your yummy dishes with us!

The recipe with the most clicks was ~

Hamburger Steaks with Brown Gravy

Recipes that caught our attention ~

Caramel Apple Milky Way Cheesecake Bars
Easy Meatball Bake
Easy Meatball Bake by Confessions of a Semi-Domesticated Mama

And, a personal favorite ~

Twice Baked Sweet Potatoes by Kitty's Kozy Kitchen

If you were featured, please don't forget to snag the Featured button below..

Weekend Potluck Featured
Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Weekend Potluck Linky


Thursday, September 27, 2012

Cake Mix 3-Chip Blondies


If you hadn't realize it yet, I'm all about simple and quick recipes, so I was tickled to find this easy bar cookie recipe at
Kristin's kNook during one of my wild races through linky parties.

This is one of those recipes I call "Easy Peasy"....


I am always finding things I cannot resist making...this was one of them.
(I often bake/make atleast one thing just about every day...One special day I  made 7!=)

This was a quick and easy recipe I whipped up to sell at a bake sale.

They're delicious and very versatile as you can add a mixture of any kinds of chips you have on hand, or even coconut or dried cranberries.

You could also change up the kind of cake mix too.
This makes a nice thick batch of cookies - baked in an 8" X 8" pan.

CAKE MIX 3-CHIP BLONDIES
1 (18 ozs) box yellow cake mix
1/4 c. canola oil
1 egg
1/2 c. peanut butter chips
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips

In large bowl, mix the dry cake mix, oil and egg together until well blended.  Stir in the chips.  Spoon into a greased 8" X 8" pan.  Bake at 350 for 20 - 30 minutes.  You want them to be somewhat soft in the center.

It takes a little time for them to set up. They freeze nicely also.

Linked to Foodie Friends Friday
 Weekend Potluck

Wednesday, September 26, 2012

Leader Enterprise - Sept. 19, 2012 - Brown Bagging




With school starting and homework piling up, the structure and routine of the school year quickly replaces those relaxed summer days we've all enjoyed.I believe the school year can go smoother with a planned study space for students. Less stress..more success.

Any area where your child studies needs to be free of distractions: toys, phones, clutter, etc. It has always bothered to see or know of a child who studies with their books in their lap. Everyone needs a cleared flat surface to lay books and to be able to write. A bulletin board nearby gives them a place for a calendar, school papers and lists. Have a sturdy place for the student to sit giving good support and with feet touching the floor.

Studying, of course, needs to be somewhere away from the tv or loud music. Be sure there is sufficient lighting so the child doesn't get a headache from eye strain. Desk lighting is always the best, but overhead lighting is good also. The spot where they study doesn't need to be anything fancy, but having a good place to study will help your kids get a good start to their school year.

Whether or not your child takes their own lunch every day or just occasionally, try not to fall into the 'brown bag rut'. It's great to have more control over what your child is eating.Taking a lunch to school has taken plain ole peanut butter sandwiches to a whole new level. Now there are wraps, pitas and tortillas available to send. Be sure they are '100% whole grain" and the first ingredient listed is 'whole grain'. Try new foods in lunches - whether for school or work.Watch for what's in season and vary between fruits and veggies.

There's a real variety of 'cool' ice packs to keep lunches cold. You can use hard ice packs (wrap in a paper towel that can also be used as a napkin if need be) or the soft gel kind. If you include a juice box in the lunch, freeze it first and as it thaws it will keep the foodstuff chilled, and should be ready to drink by lunchtime. Gotta love those kinds of practical ideas huh?

You can pack healthier options, and most kids won't even know the difference. Replace chips with pretzels or goldfish. Place them in ziploc snack bags-a great way to have perfect single-serving sizes. Mix assorted snacks like dried cherries or apples, raisins, yogurt raisins, banana chips, goldfish, cheerios and raisins to make your own 'trail mix'. If your kids want chips, try a healthier baked version. Multigrain Pringles are great.

Purchase items like teddy grahams, granola or animal crackers to satisfy their sweet tooth. Instead of purchasing pre-sliced apples at the store, make your own! Toss apple slices in a mixture of lemon-lime soda for about 10 minutes, then drain. Store in snack size ziploc bags and be sure to squeeze all the air out.This will prevent the apple slices from browning.

No matter what the kids are taking in their lunch, a note from mom or dad can always brighten their day, so parents:don't forget to add a little love note to your child's lunch or backpack. Knowing you are thinking of them while they're gone helps boost their self-worth and aids them in their school progress in ways you may never know.


This is a healthy snack your family is sure to enjoy.
CAFETERIA PEANUT BUTTER BALLS1 c. honey
1-1/4 c. natural creamy peanut butter
1-1/2 c. dry powdered milk
3 c. quick or old fashioned oatmeal, uncooked
1-2 Tb. wheat germ,optional
1-2 Tb. flax seed,optional
1/2 c. mini chocolate chips, optional

Mix all the ingredients together with a electric mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. Yield: 
about 30 peanut butter balls.
CHOCOLATE CHIP GRANOLA BITES

2-1/2 c. quick or old fashioned oats
1/2 c. crisp rice cereal
2 Tb. flax seed, optional
1 Tb. wheat germ, optional
1/2 c. semi-sweet, white chocolate or butterscotch chips
1/2 c. brown sugar
1/2 tsp. salt
1/2 c.coconut oil, melted(or butter)
1/3 c. honey
1/2 tsp. vanilla extract 

Preheat oven to 350. Spray mini muffin pan with cooking spray.In large bowl, mix all ingredients except for chocolate chips; stir with spoon until well blended. If mixture seems too dry, add more honey or coconut oil. Add a little at a time until mixture sticks together (but will not be like cookie dough). Stir in chocolate chips. Using a small cookie scoop, place granola mixture in mounds; press mixture firmly with your fingers or back of a spoon. Bake 12-13 minutes. Remove from oven and let stand in pan for 30 minutes to 1 hour. Remove from pan with knife and enjoy. Store in airtight container or place in ziploc bags and freeze to be tossed into lunches later.

Who doesn't love PB & J? These cookie bars are a delicious treat anytime of day. I once heard a lowfat cookbook author say if we eat healthy 80% of the time, we can splurge a little the other 20%. This is your splurge.

PEANUT BUTTER & JELLY BARS
1 c.butter, softened
1-1/4 c. sugar
1 tsp. vanilla
2 lg. eggs
2 c. (18 ozs) creamy peanut butter
3 c.flour (I use half in white whole wheat)
1 tsp. baking powder
1 tsp. salt
1-1/2 c. (18 ozs) favorite jam
chopped peanuts, optional
Grease 9" X 13" pan and line with waxed paper. Grease and flour pan. Cream butter and sugar on medium speed for about 2 minutes. On low speed add vanilla,eggs and peanut butter; beat until well combined. Sift together flour,baking powder and salt. On low speed add to creamed mixture just until combined. Spread 2/3 of dough into pan evenly. Spread jam over dough. Drop remaining dough on top and press lightly. Sprinkle with chopped peanuts if desired. Bake 30-40 minutes until golden brown. (Be careful not to overbake or they will be too dry).

Tuesday, September 25, 2012

Totellini Vegetable Soup

It's soup time - I've already made a couple of batches of soup this fall and didn't want to wait any longer to share this tasty dish with you. 

I'll be honest, when my friend Wanda emailed this recipe to me, I was not very excited about it. She said she loved it, but I could NOT imagine that I would. 
It's definitely not the kind of soup I would ever order when eating out...atleast I didn't think so!

Just didn't appeal to me - I've never cooked with tortellini before, though I have eaten them and enjoyed them, this soup just seemed to be 'out of my comfort zone', but because Wanda loved it so much, I decided to give it a try. 

I WAS PLEASANTLY SURPRISED! 

We both LOVED it too. I'm not a big fan of pasta, but so enjoyed having something to really bite into as the tortellini is chewy and so delicious. 
And it was even better the next day!

I added smoked sausage to ours and it added great flavor. Add bulk or link sausage if you'd like....precooked. 

This is a very tasty & brothy soup that your family is sure to enjoy. 
Great way to get veggies in them too. 

And to my dear friend Wanda I say...
BRING 'EM ON!  You have great taste and I am willing to try any recipe you say is yummy!  *I*  I LOVE SURPRISES!




TORTELLINI VEGETABLE SOUP 

  • 2 Tb. olive oil
  • 1 med. onion, chopped
      2 garlic cloves, crushed
  • 1 sm. zucchini, diced
  • 1 med. carrot, peeled and diced
  • 5 -1/2 cups chicken stock
  • 1 tsp. dried basil (more if fresh)
  • 1 bay leaf
  • 1 c. canned crushed tomatoes
  • (I added the whole can)
  • 1/2 tsp. salt
  • 8 - 9 ozs. fresh or frozen tortellini
  • (cheese or meat filled)
  • 2 - 3 Tb. chopped fresh parsley
  • Black pepper, to taste
Heat the olive oil in medium soup pot or large saucepan.  Add onion, garlic, zucchini and carrot.  Saute over medium heat for 8 - 10 minutes, stirring often, until onion is soft and translucent.

Add the stock, basil, bay leaf, tomatoes and salt to the pot.  Increase heat and bring to low boil. Add tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat and let simmer for 5 - 6 minutes longer.  Gently stir in parsley and pepper during last minute or so.
Yield: about 5 servings 

Linked to Thursday's Treasures
         Weekend Potluck
         Scrumptious Sunday
            Foodie Friends Friday

Monday, September 24, 2012

Winter Squash Squares

I love this yummy cake...and I love that I can use some of my winter (butternut) squash to make it. 

I made it for years before it really dawned on me this recipe is very similar to my pumpkin sheet cake!  DUH! 

It's just such a great way to use up squash and get those nutrients into your family 'in disguise'.  

I HAVE ALWAYS LOVED BEING SNEAKY LIKE THAT! 

This makes a wonderful company dessert to serve. Can't ever go wrong using cream cheese frosting either! 

(I thought this recipe was good enough to be put in my cookbook - page 81 if you have it. I've adapted it just a tad from the printed recipe)

W-W-W-Wonderful Winter Squash Squares!  I double dog dare you to try this. 

WINTER SQUASH SQUARES 

2 c. all purpose flour
2 c. sugar
(I use 1-1/2 c.....1/2 c. of each - 
sugar, splenda & xylitol)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
4 eggs beaten
(I use 2 eggs and 4 egg whites) 
2 c. mashed cooked winter squash (butternut)
1/2 c. oil
1/2 c. applesauce

Frosting:
4 ozs. cream cheese, softened
5 Tb. butter or margarine, softened
2 c. powdered sugar
1 tsp. vanilla extract
1 Tb. milk
1/2 tsp. pumpkin pie spice, optional

Preheat oven to 350.  Grease 10" X 15" X 1" baking pan. 

In large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.  Stir in eggs, squash, oil and applesauce; mix well.  Pour into prepared pan. Bake 25 - 30 minutes or until bars test done.  Cool on a wire rack. 

Frosting: 

Beat together cream cheese and butter until smooth.  Add powdered sugar, vanilla and milk; stir until smooth.  Frost cooled cake.  Sprinkle with nuts if desired. Cut into squares. 

Yield: 3 - 4 dozen 

(NOTE: When using sugar substitutes like Splenda for baking, decrease baking time - check it early for doneness) 
*******************************
Also - here's a link for my yummy Butternut Squash Quick Bread

Linked to Thursday's Treasures
         Weekend Potluck
                Melt in your Mouth Monday
                 Gooseberry Patch - Harvest Favorites

Sunday, September 23, 2012

Creamy Cheesy Chicken Enchiladas



I love anything, and just about everything, Mexican.
It's my most favorite ethnic foods.

Except I do NOT care for hot spicy Mexican...this dish is perfect. 

When I saw this yummy easy recipe from my good friend Kim at 
Sunflower Supper Club, I didn't have to think twice...I printed it and was making it just a couple of days later. 

IT HAS CREAM CHEESE...PEOPLE!


I am NOT going to pass by any recipe with cream cheese.  And I went crazy when I read that Kim's grocery store had had a sale on Philadelphia (not store brand!) cream cheese for $1 each!  YOU'VE GOTTA BE KIDDING!  I haven't seen it that price for years...

Anyway, enough of the ranting...

I have a yummy recipe in my cookbook for chicken enchiladas, but I'm always up for a change, and I wasn't at all disappointed in this terrific dish. 

This recipe is easy to cut in half...as I did...because there are only 2 of us.
The only real change I made was that it calls for a 28 ozs. can of green chile enchilada sauce.  Cutting the recipe in half, I only used a 10 ozs. can and it was perfect for us. 

Give it a try...and just try to keep your family from shouting
OLE`!!!!!!!!!

CREAMY CHEESY CHICKEN ENCHILADAS

2 lbs. boneless skinless chicken breasts, seasoned with salt and pepper, baked and diced into bite-sized pieces 
3 Tb. butter
1 medium onion, diced (about 3/4 cup)
2 cloves of garlic, minced (1 tsp)
3 Tb. flour
1 - 10 ozs. can rotel, undrained
1 - 28 ozs can green chile enchilada sauce
1 - 8 ozs. pkg. cream cheese, softened and cut into bite-sized pieces
(or cut into bite-sized pieces, and then softened=)
1 tsp. cumin
1/4 tsp. ground red pepper, optional
1/4 c. chopped cilantro (more for garnish) if desired
2 c. shredded cheese
(we like the 2% reduced fat fiesta blend)
10 - 12  8" flour tortillas
(I used low-carb) 
sour cream for garnish

Preheat oven to 350*. Spray large (lasagna sized pan) with cooking spray.

Melt the 3 Tb. butter in dutch oven over medium heat. Add onion and saute about 3 - 4 minutes until soft. Add garlic and saute another minute or two, until fragrant.  Add flour and mix; continue cooking for about 2 more minutes. 

Add rotel, enchilada sauce, cumin and ground red pepper.  Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and add cream cheese and cilantro. Stir until cream cheese is melted. 

Place the cooked and diced chicken in a medium sized bowl and add 1 c. (4 ozs) shredded cheese and 1 c. cream cheese enchilada sauce. Mix well.

Put 1-1/2 c. cream cheese mixture in bottom of a prepared dish. If needed, wrap tortillas in paper towel and microwave about 30 - 45 seconds to soften. 

Divide chicken mixture evenly between tortillas (about a heaping 1/2 c. each) and roll up. Place seam side down in dish. 

Cover with remaining cream cheese sauce and top with remaining shredded cheese.

Bake about 35 - 40 minutes or until hot and bubbly.  Garnish with additional cilantro if desired.  We enjoyed sour cream on ours too. 

Linked at Mix it up Monday
          Melt in Your Mouth Monday
       Foodie Friends Friday
          Whatcha Whipped up Wednesday


Friday, September 21, 2012

Amish Cheeseburger Soup & Weekend Potluck #35

WELCOME TO WEEKEND POTLUCK..

AND...

Where I share something worth sharing again...

These awesome & creamy Amish cheeseburger soup reminds me of two of my most favorite soups! Warm up with a delicious bowlful today! 



Thanks so much for linking up with us.  We delight in...and ooohhh and aaahhh (& pin of course!) over the dishes you bring to share with us here...

ON TO THE PAR-TAY....

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Easy Apple Cake
Easy Apple Cake by A Little Bit Crunchy

Recipes that caught our attention ~

Beef and Cream-Cheesy Crescents
Beef and Cream-Cheesy Crescents by Full Hands, Full Hearts
Cheeseburger Balls
Cheeseburger Balls by Crafty Home Improvement (Mis)Adventures

And, a personal favorite ~

Crockpot Chocolate Lava Cake by Table for Seven 

If you were featured this week, please don't forget to grab the featured button below!! Hurrah for you!

Your hostesses ~
Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:
If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!





Thursday, September 20, 2012

Leader Enterprise - Brown Bagging - Sept. 19, 2012





With school starting and homework piling up, the structure and routine of the school year quickly replaces those relaxed summer days we've all enjoyed. I believe the school year can go smoother with a planned study space for students. Less stress..more success.
Any area where your child studies needs to be free of distractions: toys, phones, ipads, clutter, etc. It has always bothered to see or know of a child who studies with their books in their lap. Everyone needs a cleared flat surface to lay books and to be able to write. A bulletin board nearby gives them a place for a calendar, school papers and lists. Have a sturdy place for the student to sit giving good support and with feet touching the floor.
Studying, of course, needs to be somewhere away from the tv or loud music. Be sure there is sufficient lighting so the child doesn't get a headache from eye strain. Desk lighting is always the best, but overhead lighting is good also. The spot where they study doesn't need to be anything fancy, but having a good place to study will help your kids get a good start to their school year.
Whether or not your child takes their own lunch every day or just occasionally, try not to fall into the 'brown bag rut'. It's great to have more control over what your child is eating. Taking a lunch to school has taken plain ole peanut butter sandwiches to a whole new level. Now there are wraps, pitas and tortillas available to send. Be sure they are '100% whole grain" and the first ingredient listed is 'whole grain'. Try new foods in lunches - whether for school or work. Watch for what's in season and vary between fruits and veggies.
There's a real variety of 'cool' ice packs to keep lunches cold. You can use hard ice packs (wrap in a paper towel that can also be used as a napkin if need be) or the soft gel kind. If you include a juice box in the lunch, freeze it first and as it thaws it will keep the foodstuff chilled, and should be ready to drink by lunchtime. Gotta love those kinds of practical ideas huh?
You can pack healthier options, and most kids won't even know the difference. Replace chips with pretzels or goldfish. Place them in ziploc snack bags - a great way to have perfect single - serving sizes. Mix assorted snacks like dried cherries or apples, raisins, yogurt raisins, banana chips, goldfish, cheerios and raisins to make your own 'trail mix'. If your kids want chips, try a healthier baked version.Multigrain Pringles are great.
Purchase items like teddy grahams, granola or animal crackers to satisfy their sweet tooth.You can also add apple slices.Toss apples in a mixture of lemon-lime soda for about 10 minutes, then drain. Store in snack size ziploc bags and be sure to squeeze all the air out.This will prevent the apple slices from browning.It's much more frugal than purchasing presliced apples from the store.
No matter what the kids are taking in their lunch, a note from mom or dad can always brighten their day, so parents: don't forget to add a little love note to your child's lunch or backpack. Knowing you are thinking of them while they're gone helps boost their self-worth and aids them in their school progress.

This is a healthy snack your family is sure to enjoy.
CAFETERIA PEANUT BUTTER BALLS
1 c. honey
1-1/4 c. natural creamy peanut butter
1-1/2 c. dry powdered milk
3 c. quick or old fashioned oatmeal, uncooked
1-2 Tb. wheat germ, optional
1-2 Tb. flax seed, optional
1/2 c. mini chocolate chips, optional

Mix all the ingredients together with a electric mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. Yield:
about 30 peanut butter balls.
CHOCOLATE CHIP GRANOLA BITES
2-1/2 c. quick or old fashioned oats
1/2 c. crisp rice cereal
2 Tb. flax seed, optional
1 Tb. wheat germ, optional
1/2 c. semi-sweet, white chocolate or butterscotch chips
1/2 c. brown sugar
1/2 tsp. salt
1/2 c.coconut oil, melted
1/3 c. honey
1/2 tsp. vanilla extract 

Preheat oven to 350. Spray mini muffin pan with cooking spray. In large bowl, mix all ingredients except for chocolate chips; stir with spoon until well blended. If mixture seems too dry, add more honey or coconut oil. Add a little at a time until mixture sticks together (but will not be like cookie dough). Stir in chocolate chips. Using a small cookie scoop, place granola mixture in mounds; press mixture firmly with your fingers or back of a spoon. Bake 12-13 minutes. Remove from oven and let stand in pan for 30 minutes to 1 hour. Remove from pan with knife and enjoy. Store in airtight container or place in ziploc bags and freeze to be tossed into lunches later.

Who doesn't love PB & J?These cookie bars are a delicious treat anytime of day.


PEANUT BUTTER & JELLY BARS
1 c. butter, softened
1-1/4 c. sugar
1 tsp. vanilla
2 lg. eggs
2 c. (18 ozs) creamy peanut butter
3 c. flour (I use half in white whole wheat)
1 tsp. baking powder
1 tsp. salt
1-1/2 c. (18 ozs) favorite jam
chopped peanuts, optional
Grease 9"X13" pan and line with waxed paper. Grease and flour pan. Cream butter and sugar on medium speed for about 2 minutes.On low speed add vanilla, eggs and peanut butter; beat until well combined. Sift together flour, baking powder and salt. On low speed add to creamed mixture just until combined. Spread 2/3 of dough into pan evenly. Spread jam over dough. Drop remaining dough on top and press lightly. Sprinkle with chopped peanuts if desired. Bake 30-40 minutes until golden brown. (Be careful not to overbake or they will be too dry).