Peanut Butter and Jelly Squares

Originally Submitted by Jessica Callahan

2 ½ cups all purpose flour
½ teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
½ cup jam or jelly
¼ cup creamy peanut butter
2 Tablespoons Powdered Sugar

Preheat oven to 325 degrees. Lightly butter a 9 x 13 baking pan. In a medium bowl combine flour and baking powder. Mix well with a wire whisk and set aside.

In a medium bowl with an electric mixer on medium speed, combine butter and sugar to form a grainy paste. Add egg and vanilla and mix until smooth. Scrape down sides of bowl, Then add flour misture and blend at low speed until thoroughly combined. Dough will be firm. Divide dough into two pieces; form discs and wrap tightly in plastic wrap or plastic bags. Refrigerate 1 hour.

On floured board using a floured rolling pin, roll each disc to 9 by 13 inches, about ¼ inch thick. Place one piece in bottom and up the sides of baking pan. Refrigerate 10 minutes more.

Spread half the jelly on dough. Layer peanut butter on top of jelly, then top with remaining jelly. Sprinkle with powdered sugar. Place second dough rectangle on top of peanut butter and jelly layer. Pinch down side edges all around inside of pan. Bake 35 – 40 minutes or until golden brown and firm to the touch in the center. Cool in pan, then cut into squares and serve.

Tomato and Red Bell Pepper Soup

Originally Submitted by Kelli Callahan

2 large red bell peppers (or jar of roasted red bell peppers, drained and rinsed
1 large onion, chopped
2 celery stalks, trimmed and chopped
1 garlic clove, crushed
2 ½ cups fresh vegetable or chicken stock
2 bay leaves
2 – 14 ounce cans of diced tomatoes
Salt and pepper

If using fresh bell peppers, halve and seed the bell peppers, arrange them on the broiler rack and cook, turning occasionally, for 8 – 10 minutes until softened and charred. Leave to cool slightly, then carefully peel off the charred skin. Chop the bell pepper flesh and place in a large saucepan. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to a boil, cover, and simmer for 15 minutes. Remove from the heat. Stir in the tomatoes and transfer to a blender (or use an immersion blender). Process for a few seconds until smooth. Return to the saucepan. Season with the salt and pepper to taste and heat for 3 –4 minutes until piping hot. (Calories per serving: 93. Serves 4)

Reese’s Peanut Blossoms

Originally Submitted by Kelli Callahan

½ cup butter or margarine ( I used Butter)
1 cup Reese’s Peanut butter Chips
2/3 cup packed light brown sugar
1 egg
¾ teaspoon vanilla extract
1 1/3 cups all purpose flour
¾ teaspoon baking soda
½ cups finely chopped nuts (I left this out)
Granulated sugar
1 bag Hershey’s kisses, unwrapped

Heat oven to 350 degrees. In a saucepan over low heat, place butter and peanut butter chips. Heat. Stirring constantly until melted. Pour mixture into large mixing bowl. Add brown sugar, egg and vanilla, beating well until blended. Stir in flour, baking soda and nuts, blending well. Shape dough into 1 inch balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 10 – 12 minutes or until lightly browned. Immediately place unwrapped chocolate pieces on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Caramel Chip Bars

Originally Submitted by Melanie Rottweiler

½ cup butter
32 caramels
1 can sweetened condensed milk
1 yellow cake mix
½ cup vegetable oil
2 eggs
2 cups chocolate chips
1 cup white chips
1 Heath bar, chopped

Combine butter, caramels, and milk; stir over medium heat until smooth. Cool. In mixing bowl combine cake mix, oil and eggs. Mix well. Stir in chips and chopped candy bar. Press ¾ of dough into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes. Pour caramel mixture over crust. Drop remaining dough on top. Bake for 25 – 30 minutes.

Mixed-Nut Bars

Originally Submitted by Donna Workman

1 ½ cups all purpose flour
¾ cup packed brown sugar
½ cup plus 2Tablespoons cold butter, divided
¼ tsp. salt
1 can (11 ½ ounce) mixed nuts
1 cup butterscotch chips
½ cup light corn syrup

In a bowl, combine flour, sugar, salt. Cut in ½ cup of butter until mixture resembles coarse crumbs. Press into greased 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with nuts. Melt butterscotch chips in double boiler. Add corn syrup and remaining butter. Mix well. Pour this mixture over the nuts. Bake for 10 minutes. Cool.

Chocolate No Bake Cookies

Originally Submitted by Sylvia Patton

2 cups sugar
4 tbsp. cocoa
1 stick butter
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

Boil sugar, butter, and milk for 1 minute. Add peanut butter and vanilla, mix well. Add the oatmeal and drop by teaspoonful onto waxed paper. Cool.

Easy Sugar Cookies

Originally Submitted by Heidi Robbins

2 cups sugar
1 tsp. baking soda
1 cup butter
2 tsp. vanilla
1 (8 oz.) sour cream
½ tsp. salt
2 eggs
flour

Mix ingredients together and add enough flour to make a stiff dough. Roll out thick and cut into shapes. Bake at 350 degrees for 10 minutes.

Frosting:

3 oz. cream cheese, softened
¼ cup butter, melted
1 tsp. vanilla
2 cups powdered sugar
Food coloring

Mix all ingredients and frost cookies.