No Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided use
3/4 cup butter or margarine
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips

1. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into greased 13 x 9-inch baking pan. Smooth top with spatula.
2. Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Peanut Butter Cup Bars

1 cup creamy OR chunky peanut butter
6 tablespoons butter OR margarine, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups (11.5-ounce package) chocolate morsels, divided use

1. Preheat oven to 350º F.
2. Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 1 cup morsels. Spread into ungreased 13 x 9-inch baking pan.
3. Bake for 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into bars.

Makes 3 dozen bars.

Double Layer Pumpkin Cheesecake

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

OMG! Chocolate Chip Cookies

1. 3/4 cup rolled oats
2. 1 cup whole-wheat flour
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/4 cup butter, softened
6. 1/4 cup canola oil
7. 1/3 cup granulated sugar
8. 1/3 cup brown sugar
9. 1 large egg
10. 1 teaspoon vanilla extract
11. 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Yield: 30 servings