Ham and Potato Soup *

3 1/2 cups peeled and diced potatoes (1 3/4 pounds)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
3 chicken bouillon cubes
1/2 tsp salt
1 tsp freshly ground black pepper
5 Tbsp butter
5 Tbsp flour
2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon cubes, salt, and pepper.  In a separate saucepan, melt butter.  Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute.  Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added.  Continue stirring over medium low heat until thick, about 4-5 minutes.  Stir milk mixture into stockpot and cook soup until heated through.  Serve immediately. 

Makes 8 cups

Peanut Butter Bars *

1/2 cup cream peanut butter
1/4 cup butter, softened
1 1/4 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp
1 cup chopped peanuts, plus more for garnish

Frosting:
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup powdered sugar

Heat oven to 350.  Line 13x9 pan with foil.  Generously coat with nonstick cooking spray.  In bowl, beat peanut butter and butter.  Beat in sugar until well blended.  Beat in eggs and vanilla.  Stir in flour, baking powder and salt.  Add peanuts (mixture with be stiff).  Press batter evenly into prepared pan.  Bake at 350 for 30 minutes or until bar pulls away from sides of pan.  Let cool completely in pan on wire rack. 

Frosting:  In bowl, beat together peanut butter, butter and powdered sugar until smooth and fluffy.  Spread over top of cooled bar.  Sprinkle with chopped peanuts.  Cut into 36 rectangles.

Serves 36

Chocolate Pecan Pie *

1 unbaked 9 inch deep dish pie shell
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350.  Combine eggs, corn syrup, sugar, butter and vanilla in bowl with wire whisk.  Stir in pecans.  Sprinkle chocolate chips over bottom of crust.  Pour pecan mixture into pie shell.  Bake 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached.  During cooking, if it browns too quickly, cover with foil.  Cool on wire rack for 2 hours and refrigerate until serving.

Serves 8

Tomato Onion Salad *

6 large tomatoes, sliced
1 sweet onion, thinly sliced and separated into rings
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh parsley, chopped
1 tsp salt
1 tsp Italian seasoning
1 tsp finely chopped onion
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp pepper

Layer tomatoes and onions in a shallow serving dish.  Combine rest of the ingredients, whisking well.  Drizzle over salad.  Cover and refrigerate for at least 2 hours before serving.

Serves 8

Banana Chip Muffins *

1 3/4 cup all purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 cup mashed ripe banana
1/2 cup unsweetened applesauce
1 cup mini semi sweet chocolate chips

Combine flour, sugar, baking powder, and salt.  Combine the egg, milk, oil, banana and applesauce.  Stir wet ingredients into dry ingredients, just until moist.  Fold in chocolate chips.  Fill greased muffin cups 2/3 full.  Bake at 400 fro 20 minutes or until toothpick inserted in centermost muffin comes out clean.