PEANUT BUTTER BARS

1 CUP SUGAR
1 CUP BROWN SUGAR
1 CUP BUTTER, SOFTENED
2/3 CUP PEANUT BUTTER
2 EGGS
2 CUP FLOUR
2 CUP OATS
1 TSP BAKING SODA
1/2 TSP SALT
1 TSP VANILLA

CHOCOLATE FROSTING

1/4 CUP BUTTER

4 1/2 CUP POWDERED SUGAR

1/4 CUP MILK

1 1/2 TSP VANILLA

1/4 CUP COCOA

MIX & ADD MILK UNTIL DESIRED CONSISTENCY (MIGHT BE MORE THAN 1/4 CUP)

PREHEAT OVEN TO 350*.  MIX SUGARS, BUTTER, PEANUT BUTTER, EGGS & VANILLA.  STIR IN REMAINING INGREDIENTS.  SPREAD IN A GREASED COOKIE PAN.  BAKE AT 350* UNTIL GOLDEN BROWN, APPROX. 12-15 MINUTES.  COOL SLIGHTLY, TOP WITH CREAMY PEANUT BUTTER.  COOL COMPLETELY, TOP WITH CHOCOLATE FROSTING.

ECLAIR CAKE

ECLAIR CAKE

GRAHAM CRACKERS
1 LARGE VANILLA PUDDING
3 CUPS MILK
8 OZ. COOL WHIP

CHOCOLATE TOPPING

1/3 CUP CHOCOLATE CHIPS

2 TBSP. MARGARINE

2 TBSP. CORN SYRUP

2 TBSP. MILK

1 1/2 CUP POWDERED SUGAR

1 TSP. VANILLA

MIX CHOCOLATE CHIPS, MARGARINE, CORN SYRUP IN SAUCE PAN.  MELT TOGETHER. ADD POWDERED SUGAR, MILK, AND VANILLA.  MIX UNTIL SMOOTH.

LINE GRAHAM CRACKERS ALONG BOTTOM OF 9X13 PAN.
MIX VANILLA PUDDING & MILK UNTIL THICK.  ADD COOL WHIP.
PUT 1/2 OF PUDDING MIXTURE ON TOP OF GRAHAM CRACKERS.
ADD ANOTHER LAYER OF GRAHAM CRACKERS AND ANOTHER LAYER OF PUDDING MIX AND ONE MORE LAYER OF GRAHAM CRACKERS.
POUR CHOCOLATE TOPPING ON THE FINAL LAYER OF GRAHAM CRACKERS
LET SIT OVERNIGHT IN FRIDGE.

PINEAPPLE ANGEL FOOD CAKE

1 ANGEL FOOD CAKE
1 PINT HEAVY WHIPPING CREAM
1 TSP VANILLA
2 TBSP. POWDERED SUGAR
1 (15 OZ.) CAN CRUSHED PINEAPPLE
1 SMALL BOX VANILLA PUDDING MIX
STRAWBERRIES, SLICED (OR ANY OTHER FRUIT)

WHIP HEAVY CREAM WITH ELECTRIC MIXER UNTIL PEAKS FROM.  ADD VANILLA DN SUGAR, THEN SET ASIDE.  IN A SEPARATE BOWL, COMBINE CRUSHED PINEAPPLE WITH PUDDING POWDER.  STIR WELL.  COMBINE PINEAPPLE MIXTURE WITH WHIPPED CREAM UNTIL MIXED WELL.  EITHER FROST THE ENTIRE CAKE OR SERVE ON INDIVIDUAL PLATES, TOPPING WITH THE WHIP.  TOP WITH SLICED STRAWBERRIES OR ANY OTHER FRESH FRUIT.

From Evernote:

Spanish rice

4 cups rice

2 cans diced tomatoes

2 packets taco seasoning

salt, pepper, chili powder, and cumin to taste

several sprigs torn fresh cilantro

4 cups water

Put all ingredients in rice cooker (12-15 minutes) and stir, will cook automatically until rice is done.

About 8 servings. 

ARTICHOKE DIP

ARTICHOKE DIP

2 BIG CANS ARTICHOKE HEARTS (DRAINED) 

1 CUP MAYONNAISE

1 8 OZ CREAM CHEESE

2-3 CLOVES GARLIC, MINCED

1 CUP SHREDDED PARMESAN CHEESE

CHOP ARTICHOKE.  COMBINE ALL INGREDIENTS.  PUT IN 9X9 BAKING DISH.  SPRINKLE MORE PARMESAN ON TOP.  BAKE AT 375* FOR 25-30 MINUTES.

SERVE WITH TORTILLA CHIPS

PRETZEL SALAD

PRETZEL SALAD

2 CUPS SEMI-CRUSHED PRETZELS

3 TBSP SUGAR

3/4 CUP MELTED BUTTER

COMBINE PRETZELS, SUGAR, &  BUTTER.  BUTTER THE BOTTOM OF A 9X13 PAN.  PUT PRETZEL MIXTURE IN THE BOTTOM OF THE PAN.  BAKE AT 400* FOR 5 MINUTES.

1 (8 OZ) CREAM CHEESE

1 CUP SUGAR

1 SMALL CAN CRUSHED PINEAPPLE (DRAINED)

1 8OZ COOL WHIP

1 6OZ PKG STRAWBERRY JELLO (OR RASPBERRY)

2 CUPS STRAWBERRIES (OR RASPBERRIES)

COMBINE CREAM CHEESE, SUGAR, PINEAPPLE, AND COOL WHIP.  PUT ON TOP OF COOLED PRETZEL MIXTURE.

ADD 2 CUPS BOILING WATER TO JELLO & DISSOLVE.  ADD 1 CUP COLD WATER.  WHEN PARTIALLY SET ADD FRUIT.  POUR ON TOP OF CREAM CHEESE MIXTURE AND CHILL.

CORNBREAD

CORNBREAD

1/2 CUP BUTTER (MELTED)
2/3 CUP SUGAR
2 EGGS
1 CUP BUTTERMILK
1/2 TSP BAKING SODA
1 CUP CORNMEAL
1 CUP FLOUR
1/2 TSP SALT

MIX TOGETHER ALL INGREDIENTS. POUR INTO 8X9 PAN.  BAKE FOR 30 MINUTES @ 375*