Peanut Butter Fudge *

 1 cup butter

1 cup creamy peanut butter

1 tsp vanilla extract

16 oz powdered sugar

3 oz chocolate chips (optional)

Butter bottom and sides of 8x8 inch pan.  Line with parchment paper  (butter helps it stick to pan).  Lightly butter top of parchment paper.  Combine 1 cup butter and peanut butter in large microwave safe bowl. Cover with plastic wrap and microwave on full power for 2 minutes.  Carefully remove from microwave and stir.  Microwave for an additional 2 minutes.  Remove from microwave and stir in vanilla and sugar until evenly combined.  Ingredients should be smooth and resemble dough.  Add chocolate chips, if desired, and lightly stir into mix.  Pour mixture into prepared pan and spread into an even layer, pushing to fill corners.  Place an additional square piece of parchment paper directly on surface of fudge.  Refrigerate at least 2 hours.  Use a large knife to cut into 1 inch cubes.  Store in an airtight container at room temperature for up to 1 week.

Pepper Steak *

 1 1/2 pounds boneless beef round steak

2 onions, cut into 1/4 inch slices

1 clove garlic, finely chopped

1/4 tsp ground ginger

1 cup beef broth

3 Tbsp soy sauce

2 Tbsp cornstarch

1/4 cup cold water

2 medium green bell peppers, cut into 3/4 inch strips

2 tomatoes, cut into eighths

6 cups hot cooked rice

Salt to taste

Remove fat from beef.  In slow cooker, layer beef, onions, garlic, ginger, bell peppers.  In small bowl, mix broth and soy sauce.  Pour over beef.  Cover; cook on low heat setting 7-9 hours or until beef is tender. In small bowl, mix cornstarch and water; gradually stir into beef mixture.  Stir in tomatoes.  Increase temp to high and cook 5 minutes.  Add salt to taste.  Serve over rice. 

Serves 6