Peanut Butter Fingers

1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/3 c. peanut butter
1/2 tsp vanilla extract
1 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c. rolled oats
1 c. semisweet chocolate chips
1/2 c. confectioners' sugar
1/4 c. peanut butter
3 Tbsp. milk

Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.


Garden Chicken Stir Fry

1 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cut into strips
1 c. julienned carrots
1 small onion, chopped
1 c. fresh sliced mushrooms
1 zucchini squash, pelled and cut into 1 inch rounds
2 yellow summer squash, pelled and sliced into 1 inch pieces
1/2 c. pecan halves
1 tsp. coarse ground black pepper

Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Hawaiian Wedding Cake(aka "Better Than Sex" Cake)

1 (18.25 oz.) pkg yellow cake mix

2 (20 oz.) cans crushed pineapple, drained

1 (3.4 oz.) pkg instant vanilla pudding mix a

1 (8 oz.) pkg cream cheese

1 (8 oz.) container frozen whipped topping, thawed

1/2 c. flaked coconut

1/2 c. chopped walnuts

1/2 (10 oz.) jar maraschino cherries

Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Spinach Mushroom Frittata

1 (10 oz.) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 c. part-skim ricotta cheese
3/4 c. freshly grated Parmesan cheese
3/4 c. chopped portobello mushrooms
1/2 c. finely chopped scallions with some green tops
1/4 tsp. dried Italian seasonings
1 pinch Salt and pepper, to taste

Preheat oven to 375 degrees.
In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.