PB & J bars

Ingredients

• 2-1/2 cups flour, plus more for the pan
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter, at room temperature
• 1 cup sugar

• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups creamy or crunchy peanut butter
• 1-1/2 cups seedless jam, such as raspberry
• 1/2 cup salted peanuts, chopped

Instructions

1. Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.

2. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.

3. Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.

4. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars.

Creamed Corn

16 oz. bag frozen corn (I used 4 cans and it was fine)
1 cube butter
1 8 oz. package cream cheese (I used fat free)
1 Tbsp. sugar
1/2 c. milk (used skim)
salt and pepper to taste

Mix all ingredients and cook in crock pot on high for 2-3 hours or low for 3-4 hours. I took out a few cups and pulsed it in the blender. Make it as smooth or chunky as you want. Really easy and good!

Horseradish Potato Salad

I couldn't come to the BBQ lunch bunch. (Thank you Susan BTW!!) But here is what I would have brought:

Cooking Light
Yield: 6 servings
Ingredients
4 large baking potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 hard-cooked eggs, chopped
3 bacon slices, cooked and crumbled
2 green onions, sliced
Preparation
Peel potatoes, and cut into 1-inch cubes. Cook in boiling salted water to cover 12 minutes or until tender. (Do not overcook.) Drain and cool.

Stir together mayonnaise and next 5 ingredients in a large bowl; add cubed potato, egg, bacon, and green onions, tossing gently. Cover and chill.