1  cup peanut butter
1/4  cup olive or canola oil
3/4  cup packed brown sugar
1/3  cup sugar
    2  eggs    (1/2 cup egg beaters for low fat recipe)
    1  tablespoon vanilla extract
    1  cup flour
1/3  cup baking cocoa
    1  teaspoon baking soda
1/2  teaspoon salt

1.  In a large mixing bowl, combine peanut butter and oil.  Add brown sugar and sugar; mix well.  Add eggs and vanilla; mix well.
2.  Combine the flour, cocoa, baking soda and salt.  Add to peanut butter mixture; mix until blended (dough will be sticky).
3.  Drop by rounded teaspoonfuls 2 inched apart on ungreased baking sheets.  Flatten slightly with a glass bottom.
4.  Bake at 350F for 8-10 minutes or until set and tops are cracked.
5.  Cool for 2 minutes before removing from pan.
YIELD:  4 dozen.

1  pound ground beef
    1  can (4 oz) mushrooms drained
    2  eggs
1/3  cup chopped onion
1/4  cup dry bread crumbs
1/2  teaspoon salt
Dash Pepper
    2  cups chopped cooked potatoes
    3  tablespoons milk
1/2  pound velveta, cubed
    1  tablespoon chopped parsley
1/4  teaspoon salt

Combine meat, mushrooms, eggs, onion, bread crumbs and seasonings; mix lightly; Press meat mixture onto bottom and sides of a 9-inch pie plate; bake at 400F for 15 minutes.
Mash hot potatoes with milk, stir in velveta, parsley and salt, remove meat shell from oven; reduce oven temperature to 350F, Drain meat shell, fill with potato mixture, return to oven, continue baking 10 minutes.

1-1/2  pounds round steak
        1  tablespoon dry onion
    1/4  cup water
    1/4  cup soy sauce
        1  tablespoon sugar
    1/2  teaspoon black pepper
    3/4  teaspoon sesame seed

1.  Slice the round steak across the grain into 1/8 inch slices, and place in a 1 quart casserole.  Add the remaining ingredients, 1 by 1, to the casserole, and using a fork mix the preparation gently but thoroughly…  Cover and refrigerate at least 2 hours, mixing occasionally. 
2.  Arrange the steak strips onto a broiler pan.  Place broiler pan about 6 inches from heat, and broil on “High” approximately 5 minutes on each side.

    1  package (8 oz) Pillsbury crescent rolls
    1  package (8 oz) cream cheese
1/2  cup sugar
1/2  teaspoon vanilla
1/2  teaspoon lemon juice
    2  eggs

Roll out 1/2 of the crescent roll to cover bottom of cake pan.  Mix cream cheese, sugar, vanilla, lemon juice, and eggs.  Pour cream cheese mixture over the crescent roll in pan.  Roll out other half of crescent rolls to cover cream cheese mixture.  Sprinkle sugar on top.
Bake 350F for 20 minutes or until golden brown.

1  can any cream style soup
1  cup minute rice
1-1/2  cups cooked broccoli, peas or green beans
4  slices American cheese
1-1/2  cups diced cooked ham, chicken,or Turkey or one 7oz can tuna, drained and flaked.

Prepare any cream-style soup according to can directions;  add rice to boiling soup.
Stir  in 1-1/2 cups cooked broccoli, peas or green beans, 4 slices American cheese, cut in pieces, and 1-1/2 cups diced cooked ham or chicken or one 7 ounce can tuna, drained and flaked.
Stir; cover; remove from heat and let stand 10 minutes.
Makes 4 servings

MEATBALLS:
    1/2  cup sour cream
         2  teaspoons Parmesan cheese
         1  to 3  teaspoons pepper
    1/2  teaspoon salt
    1/2  cup bread crumbs
    1/2  teaspoon garlic powder
1-1/2  pounds ground beef

Mix together.  Form 1 inch balls.  Place in shallow baking pan and bake at 350 degrees for 20-25 minutes until no longer pink.  Drain

SAUCE:
     1  cup sour cream
     1  can beefy mushroom soup
     2  teaspoons dill weed
1/2  teaspoon sugar

Transfer meatballs to covered baking dish.  Combine sauce ingredients and pour over meatballs.  Bake covered for 1 hour at 300 degrees until heated through. 
SERVE WITH EGG NOODLES

       1  cup butter
        2  eggs
1-1/2  cups sugar
2-3/4  cups flour
        2  teaspoons cream of tarter
        1  teaspoon baking soda
    1/4  teaspoon salt

        4  tablespoons sugar
        4  teaspoons cinnamon

1.  Preheat oven to 350F
2.  Mix butter, 1-1/2 cups sugar and eggs in a large bowl.
3.  Combine flour, cream of tarter, baking soda and salt in a separate bowl.
4.  Blend dry ingredients into butter mixture.
5.  Chill dough in fridge for 15 minutes.
6.  Meanwhile, mix 4 tablespoons sugar and 4 teaspoons cinnamon in small bowl.
7.  Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
8.  Place on an ungreased cookie sheet, and bake 10 minutes.
9.  Remove from pan immediately.
YIELD: 2 Dozen

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt (omit for low sodium)
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive or canola oil
1 pound uncooked medium shrimp, peeled and deveined

In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally. Yield 4 servings

    3/4  cups ketchup
        2  cups water
    1/2  cup vinegar
        2  tablespoons brown sugar
        1  teaspoons salt
        4  tablespoons worcestershire
    1/2  teaspoon chili powder
        1  onion diced

Combine all ingredients in saucepan and cook over low heat for 1-1/2 hours.

BAKE:  Cut pieces of foil to enclose 1/2 of the rack of ribs.  Cut racks of ribs in 1/2, put on the foil and brush liberally with your favorite BBQ sauce.  Wrap tightly and put in refrigerator for at least 8 hours or over night.  Preheat oven to 300 degrees.  Bake ribs wrapped tightly in the foil at 300 degrees for 2-1/2 hours.  Remove from the foil and add more sauce if desired.

GRILL:  Preheat oven to 350 degrees.  Place ribs in roasting pan and cover with foil.  Bake at 350 degrees for 45 minutes to 1 hour.  Lightly oil grate on grill with vegetable oil spray and preheat to medium heat.  Place ribs on the grill and brush liberally with your favorite BBQ sauce.  Grill over medium heat for 8 minutes, turn ribs, and grill for 7 more minutes, basting regularly.  Internal temperature of the ribs should reach 160 degrees when done.