Katey's Kitchen

½ cup unsalted butter, room temperature

½ cup smooth peanut butter

1 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 ¼ cups all-purpose flour

1 cup quick cooking oats

½ cup old-fashioned oats

½ tsp baking soda

½ tsp salt

1 (12.5 ounce) jar grape jelly* (or flavor of choice)

~Preheat oven to 350°.  Set aside an 8 x 8” square baking pan

~In a large mixing bowl beat together the butter and peanut butter until creamy.  Add the brown sugar and beat on medium speed until blended.  Add the egg and vanilla and mix until blended.

~In a medium bowl combine the flour, oats, baking soda and salt.  Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated.  Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.

~Press a little more than ¾ of the oat mixture into the bottom of the ungreased prepared pan (do not press too hard!).  Spread the jelly on top taking care not to leave more in the middle, spread the jelly evenly.  Crumble the remaining oat mixture on top in clumps.  Press down on the topping gently to make the top more even.  Bake at 350° for 25-30 minutes or until the top is golden brown.  Cool completely before cutting into bars.

*If the bars are too sweet with jelly you can substitute jam.

• 1 package (6 ounces) seasoned stuffing mix
• 8 boneless skinless chicken breast halves (4 ounces each)
• 1 TBL canola or vegetable oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 Swiss cheese slices, halved
• 2 TBL butter, melted
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 cup water

Preheat oven to 350°

Prepare stuffing mix according to package directions. Transfer to a greased 13x9x2 baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter

Combine soup and water; spoon over stuffing. Cover and bake for 40 minutes. uncover; bake 10-15 minutes longer or until chicken juices run clear.

Yield: 8 servings

*From Barbara Birk, Utah – Taste Of Home Magazine

1.5 pounds Salmon

1/3 c brown sugar

1/3 c soy sauce

1/3 c water

1/4 c oil

1/2 tsp salt

1/2 tsp lemon pepper

1/2 tsp garlic powder

 

~In small bowl combine salt, lemon pepper and garlic powder.  Rub over salmon filet to taste

~In medium bowl, combine soy sauce, water, oil and stir in brown sugar.  Stir until sugar is dissolved

~In large resealable bag place salmon and pour in marinade

~Seal and refrigerate at least 2 hours turning every 30 minutes

~Preheat grill

~Grill until salmon is done (flakes easily with fork), basting with leftover marinade

 

**For some added heat try adding a dash of red pepper flakes to the marinade