Peanut Butter Fingers

1 cup Butter
1 cup Sugar
1 cup Brown Sugar
1 cup Peanut Butter
2 eggs
1 tea Vanilla
1 tea Baking Soda
1/2 tea Salt
2 cups Oatmeal
2 cups Flour

Frosting
1 cube Butter
1/4 cup Cocoa
Pinch of Salt
3-4 cups Powdered Sugar
1 tea vanilla
Milk

Combine butter, sugar, brown sugar, peanut butter, and eggs. Stir in vanilla, baking soda, and salt. Add Oatmeal and mix well. Add flour and mix well. Spread evenly over un-greased cookie sheet. Bake at 350 for 10-15 minutes. Cool completely and frost with chocolate frosting.

Frosting: Melt butter, add vanilla, salt, powdered sugar, and cocoa. Mix in milk until it is spreading consitency. Spread on cooled bars.

Potato Soup

4 cups Chicken Broth
4 cups Diced Potatoes
1/4 cup Minced Onion
1/2 tea Season Salt
1/4 tea White Pepper
1/4 tea Red Pepper
1 pkg Cream Cheese

Combine all ingredients except cream cheese. Cook until potatoes are tender mash up potatoes add cream cheese and mix well.

You make this loaded Potato Soup by topping with bacon, cheese, green onions and sour cream.

Chocolate Frosting

1 Stick Butter
4 TB Cocoa
1/3 cup Water
1 lb Powder Sugar

Bring butter, cocoa, and water to boil. With mixer add powder sugar until it is the consistency you want. If it is too thick you can add a little water and milk to thin it out.

Chocolate Sheet Cake

1 cup Butter
4 TB Cocoa
1 cup Water
2 cups Flour
2 cups Sugar
1/2 cup Buttermilk*
1 tea Baking Soda
1 tea Cinnamon
1 tea Vanilla
2 Beaten Eggs
Dash of Salt

Boil butter, cocoa, and water pour into mixing bowl. Mix all dry ingredients in a separate bowl. Add buttermilk, vanilla, and dry ingredients to the melted mixture begin to beat. Add eggs. Pour into a prepared half sheet cake pan. Bake at 400 for 15-20 minutes.  Frost with Chocolate frosting. I like to frost when still a little warm.
*If you do not have buttermilk you can add a little lemon juice to milk allow to sit for a few minutes.

Frog Eye Salad

1 C Sugar
1/2 tea Salt
2 TB Flour
4 Egg Yolks (beaten)
2 cans Pineapple (I like tidbits)
2 cans Crushed Pineapple
1 box Acini Pasta
16 oz Cool Whip
2 cans Tropical Fruit
Maraschino Cherries
Optional: Coconut, Mandarin Oranges, Marshmallows

Drain Pineapple saving 2 cups of juice, after getting juice I like to add all remaining canned fruit to let it drain overnight. In a sauce pan combine sugar, salt, flour, juice, and eggs. Cook on low heat until thickened. Cook pasta as per directions on package making sure you salt the water before cooking pasta. Once pasta cooled pour cooled sauce over and mix allow to chill overnight. Just before ready to eat add remaining ingredients and mix together.