Peanut butter oatmeal cookies

1 1/2 cups (3 sticks) butter, soft
2 cups brown sugar
2/3 cup sugar
4 eggs
3 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
5 cups oatmeal
1 package peanut butter chips

Heat oven to 350°F.
Beat butter, brown sugar and sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon; add to butter mixture, beating well. Stir in oats, and peanut butter chips (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned.

Cereal bars

1 cup corn syrup
1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
7 cups cereal (can use any kind, including oatmeal)
1/2 cup of fruit preserves (or dried fruit, raisins, chocolate chips-whatever flavor you want your bars to be)

Combine sugar and corn syrup in a saucepan. Bring to a boil, stirring constantly, until sugar is completely dissolved. Turn to low heat and add peanut butter, vanilla, and preserves; mix well. (if adding dried fruit, raisins, or chocolate chips, wait until pan is removed from heat. Add them at the same time you mix in the cereal).
Pour mixture into waiting cereal, mixing until all cereal is moist.
Press into greased 12x9 inch pan with wet hands. Let cool on counter or in fridge.
Cut into bars and store in airtight container.

Chicken Scallopini

4-8 skinless, boneless chicken breast halves or can use skinless thighs
6 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cup Italian-seasoned breadcrumbs
Cooking spray/olive oil
1 cup fat-free, less-sodium chicken broth
1 cup dry white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan; cook on each side or until chicken is done. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Serve with rice.

Pineapple ice cream sandwiches

This was sent to me this morning from my stepmom and it sounded so good, we made it this afternoon. Simple, great way to get the kids to help out and easy ingredients to have on hand pretty much all the time. We made a double batch and used 1 1/2 boxes of graham crackers. Great thing to make ahead for summer snack times!

1- 16 oz container whipped topping, thawed
1- 20 oz can crushed pineapple, drained
1- 3.4 oz package instant vanilla pudding
36 graham cracker squares

In a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch think between two graham crackers. Wrap gently in plastic and freeze for 2 hours.

French Toast

3/4 cup flour
3 cups milk
9 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp vanilla
3 tbsp sugar
french bread, cut into medium thick slices

Mix all ingredients, except for the french bread, very well in large bowl. Dip sliced bread into mixture, then place on hot griddle or hot pan, coated with cooking spray. Cook until browned on both sides. HELPFUL HINT: between cooking each phase, mix egg mixture well, to prevent cinnamon and nutmeg from collecting on top.

Peanut butter surprises

1 cup butter, soft
1 cup crunchy peanut butter
3/4 cup brown sugar
3/4 sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup peanut butter cups, chopped

Preheat oven to 350 degrees. Cream all ingredients together, saving peanut butter cups for last. Stir those in with a scraper. Drop by spoonful on baking sheets. Bake for 15ish minutes, or until LIGHTLY browned.

Strawberry preserves

8 cups fresh strawberries, hulled and halved
1 tbsp lemon juice
3/4 cup sugar

Place strawberries in crockpot. Pour lemon juice and sugar over top. Cook on low for 8-10 hours, stirring occassionally. Can immediately.