Peanut butter pie

1 cup powdered sugar
8oz block cream cheese
14oz can sweetened condensed milk
12 oz whipped cream
9oz graham cracker crust
chocolate syrup

Mix together sugar, cream cheese, condensed milk, and whipped cream really well, until completely smooth. Pour into pie crust. Chill. Right before serving, top with drizzle chocolate syrup.

Lemon Bars

Ingredients
1 cup butter, softened
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 3/4 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 teaspoon finely grated orange rind
4 large eggs, beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar

Preparation
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.
Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.

Yield
Makes 2 dozen

Chicken Salad Pitas

This is one of our favorite recipes in the summer time. Goes great with fresh fruit, pasta salad, or just by themselves.

Pita bread, sliced in half
6-7 chicken breasts, boiled and chunked
3/4 cup Miracle Whip
1/4 cup mustard
2 tbsp lemon juice
1 tsp salt
1 tsp basil, dried
1/2 tsp pepper

Mix together really well the night before you plan to eat this for dinner. Refrigerate overnight. Serve with cucumber slices, tomato slices, and lettuce stuffed inside pita halves.

Lemon Garlic Chicken

Whole chicken
1 lemon, cut into wedges
1 garlic bunch

Wash chicken; place in deep baking dish. Place slices of lemon and peeled cloves into chicken. Bake on 375 degrees for 1 hour.

Banana Bread

1 1/4 cup chopped pecans
1/4 cup butter, soft
8oz block cream cheese
1 cup sugar
2 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp salt
1 cup buttermilk
1 1/2 cup mashed banana


Preheat oven to 350 degrees. Mix together ingredients-making an exception to only use 3/4 cup pecans in the batter. Pour into greased loaf or bundt pan. Pour remaining pecans over top. Bake for an our or until toothpick comes out clean.

Cinnamon crumb cake

Ingredients
2 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chilled stick margarine or butter, cut into small pieces
1 teaspoon baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
2 teaspoons vanilla extract
2 large eggs
Cooking spray


Preparation
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 9x13 in. pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Touchdown Taco Dip

1 can refried beans
1 cup sour cream
1 block cream cheese
1 tsp minced garlic
1/4 cup taco seasoning
shredded cheese

Mix all ingredients together in large bowl. Pour into small baking dish;cover with shredded cheese. Bake on 350 until thoroughly warmed. Serve warm with tortilla chips and salsa.