Peanut Butter Bars

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter or margarine
1 beaten egg
1/2 tsp. bkg. soda
1/2 tsp. vanilla
1/3 c. peanut butter
1/4 tsp. salt
1 c. flour
1 c. oatmeal
1/2 c. powdered sugar
1/2 c. peanut butter
1/4 c. milk
1 c. chocolate chips

Cream together sugars and butter. Blend in egg, soda, salt, vanilla, and peanut butter. Add flour and oatmeal. Mix thoroughly. Spread in greased 9x13" pan. Bake at 350 degrees for 15-20 minutes or until light brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes then spread.
In a separate bowl, combine powdered sugar, 1/2 c. peanut butter, and milk. Stir until smooth. Spread over melted chocolate chips. Cool; cut into bars.

Cheese Enchiladas

1 can tomato sauce
2/3 c. water
1 T. chili powder
2 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. ground cumin
8 flour tortillas (8"), warmed
2 c. (8 oz.) shredded Monterey Jack cheese
1 1/4 c. (5 oz.) shredded cheddar cheese, divided
1 medium onion, finely chopped
1/2 c. sour cream
1/8 c. minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
shredded lettuce, sliced ripe olives, and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 T. sauce of each tortilla.
In a large bowl, combine the Monterey Jack, 1 c. cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 c. down the center of each tortilla. Roll up and place seam side down in a greased 9x13" baking dish. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. (Makes 8 servings)

Butterscotch Sauce

This is so yummy that I could just eat it by the spoonful, although that would be really bad, so its best served over ice cream.

Combine in a sauce pan:
1/2 cup brown sugar
1/2 cup heavy whip cream
1/3 butter (marjarine wont work right, so use butter)

Heat all ingredients stirring continuously till boiling. Turn down heat and simmer for 3 minutes. Serve warm over ice cream or cake. Refrigerate leftovers. Reheat again in a microwave for 15-30 seconds before serving.

Creamy Spinach and Tortellini

1 lb. uncooked fresh cheese tortellini
2 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
1 bag of fresh spinach or 9 oz. frozen spinach
1 c. cubed seeded tomato
1/4 c. chopped fresh basil or 1 1/2 tsp. dried (I sometimes substitute parsley)
1/2 tsp. salt
1/2 tsp. pepper
1 c. whipping cream
1/4 c. grated parmesan or romano cheese

Cook tortellini according to package directions. Set aside. Heat oil in skillet. Cook onion and garlic about 5 minutes. Add spinach, tomato, basil, salt and pepper. Cook 5 minutes. Stir in cream and cheese. Add cooked tortellini. (The longer you let this sit, the thicker the sauce will get!)

Walker Dessert

1/2 gallon Pineapple Sherbet
Frozen or Fresh Strawberries
2 Bananas

Mix all together and freeze

Ok Annette, here is the only recipe that I have for Walker Dessert, I know for a fact though that Devin's grandpa doesn't follow it. I'm not all sure what he does though. I'm pretty sure you can use whatever sherbet and fruit that you want to. Nancy told me that you wanted this recipe, so I hope this works!

Vegetarian Linguine

6 oz. uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb. fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 T. butter
1 T. olive oil
1 large tomato, chopped
2 tsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper
4 oz. provolone cheese, shredded
3 T. shredded parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.

*I've been wanting to try this from my Taste of Home magazine for several months but zucchini here has been so expensive until this week. It was worth the wait! It reminded me of something you'd order at Olive Garden. So good!!!

Sweet & Sour Chicken

3 lbs Chicken
Garlic Salt, Salt and Pepper
3 Eggs Beaten
1/2 Cup Cornstarch
1/2 Cup Flour
Cooking Oil
Sauce:
3 Tablespoons Soy Sauce
1 1/2 Cup Chicken Broth
2 1/4 Cups Granulated Sugar
3/4 cup Ketchup
1 Cup White Vinegar
1 can (20 oz) Pineapple

Choose and cut a variety of chicken. Rinse chicken under running water, dip into beaten eggs and then into mixture of cornstarch and flour. Sprinkle with salt, pepper and garlic salt. Brown chicken in frying pan with enough oil to cover bottom of pan. Place browned chicken in 9x13 baking dish. Mix all sauce ingredients together in a bowl and pour over chicken. Bake for 45 minutes to one hour at 350 degrees uncovered, or until sauce thickens.

I got this recipe from the Walkers. It is one of Devin's favorites, and it is super easy to make. And it's really good too!