Peanut Butter Cookies

2 cups granulated sugar -- + more for rolling
1 cup softened butter
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla

Preheat oven to 375°. Combine butter and sugar together and mix thoroughly. Beat in eggs, vanilla and peanut butter until smooth and creamy. Combine flour, salt and soda and add to peanut butter mixture. Roll in 1-inch balls and then roll in sugar.Place on cookie sheet and flatten with fork. Bake for 12 minutes.

Pumpkin Spice Bars

4 large eggs
2 cups granulated sugar
15 ounce can pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup raisins or currants
1/2 cup chopped nuts

CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar

Heat oven to 350°. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in dry ingredients. Mix in raisins and nuts. Pour into prepared pan. Bake until light brown, approximately 20 minutes. Cool. Frost with cream cheese frosting.

Banana Nut Bars

2 cups sugar
2 cups ripe bananas -- mashed
2/3 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped nuts

CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar

Heat oven to 350°. Grease a jelly roll pan. Beat sugar, bananas, oil and eggs in large bowl. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts. Spread batter in pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Cream Cheese Frosting by beating cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth. Frost bars and cut into desired shapes and sizes. Makes 12 servings.

Apple Spinach Salad with Vinaigrette Dressing

1 bag spinach
3/4 cup chopped apples( I used gala)
crumbled bacon
blue cheese crumbles
honey roasted pecan pieces

Vinaigrette
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup vegetable oil
2 tsp grated red onion
1/2 tsp dry mustard
1/2 tsp salt

.

The vinaigrette makes enough for a couple of bags of spinach. It will separate quickly so just stir before using. Refrigerate remaining vinaigrette and use for next batch

Pumpkin Bars

4 large eggs
1 cup vegetable oil
2 cups granulated sugar
1/2 teaspoon salt
2 cups canned pumpkin
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
FROSTING:
3 ounces cream cheese -- softened
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups powdered sugar

Preheat oven to 350 ° and prepare a spray a jelly roll pan (cookie sheet with sides). Combine eggs, oil, sugar and pumpkin together and beat until smooth. Combine dry ingredients together and add to pumpkin mixture. Spread in prepared pan and bake for 30 minutes,

For Frosting, beat cream cheese, milk and vanilla until smooth. Add the powdered sugar and continue beating until the desired spreading consistency is reached (might need to add a drop or two of milk). Spread frosting on cooled bars.

Pizza Quiche

8 ounces cheddar cheese -- shredded
8 ounces mozzarella cheese -- shredded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick baking mix -- heaping

Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.



NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.

Sausage, Potato and Cabbage Stew

2/3 pound kielbasa, sliced
1/2 red onion -- chopped
2 tablespoons spicy brown mustard
1 1/2 tablespoons white wine vinegar
4 cups chicken broth
3 cups store bought coleslaw mix -- about 7 ounces
salt & pepper
1/4 cup chopped flat-leaf parsley


In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in parsley and season with salt and pepper. Serve with crunch french or sourdough bread.