Thought for the Day:......
If life did not have its little battles, there would be no victories.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuna Patties ......
2 cans tuna (drained, but not squeezed dry!
1 package seasoned stuffing mix ( Stovetop Chicken/experiment!)
2 eggs
1/3 cup mayonnaise
½ tsp[ dill (optional, but I added it)
oil for frying I used a very small amount

Mix all together, form into patties, and fry until golden on each side.

This recipe may be halved very easily!

 

Rhubarb Custard Tart.......

Pastry for single crust

Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened

Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch glass pie pan.

Trim edge if necessary.

Place cookie sheet on middle oven rack in oven to preheat; heat to 375°.

In a small bowl, mix 1/2 c flour, brown sugar and oats.

With fork or pastry blender, cut in butter until crumbly; set aside.

In a large bowl, mix sugar and 3 tbsp flour.

Stir in whipping cream, preserves and egg yolk until well blended.

Stir in rhubarb.

Pour filling into crust lined pan.
Sprinkle topping evenly over filling.

Place tart on preheated cookie sheet in oven; bake 40-50 minutes or until filling bubbles around edge and topping is deep golden brown.

Let stand 30 minutes before serving.

 

 

Pineapple Secrets/Bars
1 cup sugar
2 T. cornstarch
2-1/2 cups crushed pineapple with juice
1-3/4 cups flour
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups rolled oats
3/4 cup butter

For filling:.... combine sugar and cornstarch in small pan.

 Add pineapple and juice.

 Cook over medium heat until thick; set aside.

Combine flour, brown sugar, soda, salt and oats; cut in butter until mixture is crumbly. Place half of crust mixture in greased 13x9 pan; pat down firmly.

Spread filling evenly on top; add remaining crust and pat down as firmly as possible. Bake @ 400 degrees for 25-30 minutes.

 Cool; cut into 20 bars.

 

 

Monster Cookies.........
3 eggs
1-1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter ,(1&1/2 cups)
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&M's)
1/2 cup chocolate chips
1/4 cup raisins, optional (also have used Craisins)
2 teaspoons baking soda
4-1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350°F.

Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars.

Mix well.

 Add the salt, vanilla, peanut butter, and butter.

Mix well.

Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes.

Do not over bake.

Let stand for about 3 minutes before transferring to wire racks to cool.

When cool, store in large resealable plastic bags.
Note: I had to cook longer for my oven. 

Just be careful!

They are supposed to be a golden color.

 

 

1 and 1/2 cups sugar
1/2 cup creamy peanut butter
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup pancake syrup, maple flavored
2 cups quick cooking rolled oats

In a heavy medium size saucepan, combine sugar, milk and maple flavored syrup.

Bring to a rolling boil, stirring frequently.

Boil for 3 minutes.

Stir in peanut butter and vanilla.

Then add oats.

Drop by rounded teaspoons onto waxed paper.

Cool for 3-4 hours, until firm.

Good luck with letting them cool, before you "sample"!