Pulled the following recipe out of the cookbook last night. I haven't made these for quite a while, and I'm not sure why. My daughter loves these, as does everyone who bites into one of these Peanut Butter Brownies. Give them a try (and note the creme de menthe variation at the bottom).

PEANUT BUTTER BROWNIES

Cream together: 1 cup sugar and 1/2 cup butter

Add: 4 eggs, 1 cup flour, 1/2 t. salt, 1 (16-ounce) can Hershey's chocolate syrup, 1 t. vanilla. Mix well.

Bake at 350 degrees for 30 minutes in a greased and floured 9x13-inch pan.

Cool in the pan.

For the filling: Cream together 1 cup powdered sugar, 1 cup creamy peanut butter, 1/2 cup butter.

Blend the filling ingredients together and spread over the cooled brownie.  Cool in refrigerator before applying topping.

For the topping: Melt together 1 cup semisweet chocolate chips (more if thicker topping is desired) and 6 T. butter. Spread topping on over the filling. Refrigerate. Cut into squares and serve.

For creme de menthe filling option: Mix 2 cups powdered sugar, 1/2 cup butter and 2 t. (or to taste) creme de menthe. Blend the ingredients and spread over the brownie. Refrigerate. Following directions for the topping.

Enjoy!

Just before Thanksgiving I asked colleague Michael Long, editor of the Alive section for the Sunday News, whether he had a knockout sweet potato recipe. Michael is a great cook, and a baker extraordinaire! (He made apple crumb pies for the Sunday News staff at the holidays.) He also cooks the Thanksgiving feast for his own family.

Only about a third of the Thanksgiving celebrants in my family will even put sweet potatoes past their teeth, but I'm typically the one who makes the dish every year for those of us who know how great sweet potatoes/yams can be. But I was in a rut, making the same concoction every year.

I'm glad I decided to broaden my culinary horizons. This recipe is delicious. So good that people in my family who would never touch sweet potatoes/yams went back for seconds. Michael promised that it is such a good recipe, I wouldn't know whether to put the dish on the dinner table or the dessert table. He was right! This recipe is a keeper.

SWEET POTATO CASSEROLE

3 cups sweet potatoes (I used yams)
1 cup sugar
Dash of salt
2 eggs
1/3 stick butter (room temperature)
1/2 cup milk
1 teaspoon vanilla

For the topping:
1 cup brown sugar
1/3 cup flour
1/4-1/3 cup chopped pecans, or amount to taste
1/3 stick butter


This recipe calls for canned sweet potatoes, which might sound like sacrilege, but when there's no room left on the stovetop, you'll be grateful. (Michael's words, not mine.) Look for the vacuum-packed sweet potatoes. They usually come in short, squat cans of about 13 ounces. (Two cans is what you need.) Weis carries them. (From Barb: I cooked yams for this, about a half-dozen good-sized potatoes.)

If you do go with canned sweet potatoes with syrup, press out all of the syrup.

To the sweet potatoes, add the sugar, salt, eggs, butter, milk and vanilla and mash it all up together. Place in a square or round glass baking dish.

For the topping, mix the brown sugar, flour, pecans (optional, but I think it enhances the dish) and butter, and spread over the sweet-potato mixture.

Bake at 350 degrees for about 35 minutes, or until it's good and bubbly.


You won't believe how good this is!!!!!!!

Don't know if your cookbooks look like mine, but if they do ... you've got handwritten recipes on their inside covers. Aside from the faded ink and a few water spots, they're still easy to read. I've also got cards and slips of paper falling out of the pages. I know, I need to organize. I'm kind of starting that process as I work on a book of favorite recipes for my daughter.

Meanwhile, this pair of recipes provides  a trip down memory lane, and a pleasant one at that. The first is Smokehouse Spaghetti: Yes, it's a casserole and it's delicious. My picky-eater daughter often requests it. The other is for Rhubarb Cake. Both recipes came from my growing-up days in rural northern Illinois. Enjoy!

SMOKEHOUSE SPAGHETTI

3/4 pound spaghetti

1/4 pound bacon

1 medium onion

1 pound lean ground beef

1/2 t. oregano

1/2 t. garlic salt

1/4 pound Provolone, grated

1/4 pound Cheddar, grated

Salt and pepper to taste

2 (8-ounce) cans tomato sauce

1 (4-ounce) can sliced mushrooms (do not drain)

Saute bacon in skillet. Add onions and ground beef. Brown. Stir in tomato sauce, salt, pepper, oregano, garlic salt and mushrooms with liquid. Simmer 15 minutes. Cook spaghetti in boiling, salted water until tender. Drain. Stir into sauce. Place half of mixture in a buttered 2-quart baking dish. Top with half of two cheeses. Repeat layers. Bake in preheated 350-degree oven about 20-25 minutes.

RHUBARB CAKE

4 cups rhubarb, cut into 1/2-inch pieces

1/2 to 1 cup sugar (depending on preference to mix with rhubarb)

1/2 cup shortening (butter or your choice)

1 1/2 cups sugar

1 egg

2 cups flour

1 t. baking soda

1 cup buttermilk

1/2 t. salt

1 t. cinnamon

1 t. vanilla

Mix rhubarb and 1/2 cup sugar (my recommendation). Set aside until batter is mixed. Cream together shortening and 1 1/2 cups of sugar. Add egg. Add dry ingredients alternately with milk and vanilla. Stir in rhubarb. Bake in greased and floured 9x13-inch pan in preheated 350-degree oven on the lower rack.

This is moist and delicious. The rhubarb settles to the bottom, making a kind of layer cake. You can top with whipped cream, though this is sweet enough on its own. Enjoy!

As you might have noticed, I've been going through the recipe file of late and am pulling out ones that I love to make (translated, easy) and get rave reviews. This recipe is perfect for this time of year. Years ago I did a newspaper story on Lancaster resident Nancy Frankhouser, who has since become a dear, dear friend. She is one of my favorite people, and a fabulous cook!!

Nancy penned the "Book of Ruth,'' which included recipes and other culinary advice from her mother-in-law, Ruth. Theirs was a beautiful love story, the kind of relationship we all dream of having with family members. Brought together through marriage, they became, truly, mother and daughter.

I'd tucked this recipe away for safekeeping, too securely it seems, because I forgot I had it. It's on my menu list for the week. Please give it a try, and enjoy. And take today to celebrate the Nancys and Ruths in your life.

LAZY DAY STEW

2 pounds raw beef cubes

Potatoes, carrots, 1 large onion, celery, cut in good-sized chunks (quantities at the cook's discretion)

Sliced fresh mushrooms and garlic, optional

1 (8-ounce) can tomato sauce

1 can water

1 teaspoon sugar

Salt and pepper, to taste

2 teaspoons quick-cook tapioca

Arrange meat in a pan large enough to hold them in a single layer. Do not brown the meat. Layer vegetables and mushrooms/garlic, if desired, across the meat. Now mix the tomato sauce and water with sugar. Pour over meat and vegetables. Scatter tapioca on top. Don't bother to stir it in. Seal tightly with heavy foil and place in a 325-degree oven for at least 2 hours. Even another hour doesn't seem to hurt much if you are delayed away from home.

The heat can be turned way down and the stew will hold for hours. Don't peek during the recommended cooking time of 2 hours. When you remove the foil you will find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener, but don't use too much or you might wind up with gravy you can slice.

Bon appetit!

Joining a book club has been one of the best things that has happened to me in recent years. Six of us have found our way to each other via our kids, vocation and a love of books. Thankfully, we've become fast friends. Our monthly gatherings rotate to each of our homes, and we also share a meal, many times centered around the theme of the book. (This month it's "Women, Food and God'' by Geneen Roth.)

The hostess is typically responsible for the main dish, and the rest of us fill the table with appetizers, salads, wine and dessert. Because we'll also celebrate the birthday of the January hostess, I suggested she pick the dessert -- which I'm bringing. She went easy on me. Her request: coffee ice cream and Oreo cookies. So I'll happily oblige, and also bring along a batch of Oreo Balls, a recipe my sister-in-law Sheila passed along from former co-workers at Stauffers of Kissel Hill.

Warning: Kids and adults will love these, but they're addictive. Enjoy!

OREO BALLS

1 (1-pound, 4-ounce) package of Oreo cookies

1 (8-ounce) package softened cream cheese

White candy-coating wafers, about 1 pound

Crumble cookies with a blender or in a food processor until they are a fine, ground powder. Mix in the cream cheese and shape into 1-inch balls. Refrigerate 1 hour. Melt wafers over low heat. (Do not microwave.) Dribble melted wafers over top of balls. Refrigerate until set. Serve.

Must share one more recipe. I have, literally, made this brunch casserole dozens of times. It's even a nice, special surprise on a cold winter's school day. Your kid will love it. It is ALWAYS a hit. Even with the pick-eaters, my daughter especially. Moreover, it's an easy dish that you make a day-ahead, slip into the refrigerator and pop into the oven the morning you're ready to eat.

This Sausage and Cheese Casserole is from "Betty Groff's Up-Home Down-Home Cookbook.'' It reheats well, though I rarely have leftovers!

SAUSAGE AND CHEESE CASSEROLE

6-8 slices firm white, day-old bread

1½ pounds mild flavored sausage, cooked and drained

4 eggs

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 cups milk

¾ cup sharp cheddar cheese, grated

¾ cup Swiss cheese, grated

Place bread in a greased 9-by-13-inch baking dish. You may trim the crusts, if desired. (I don't take the time to do that.)

Distribute sausage over bread. Place eggs, mustard, Worcestershire and milk in a bowl and blend. Sprinkle grated cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight.

Bake in preheated 350-degree oven for 30 minutes or until top is golden brown.

Sounds so good to me, I think I'm going to whip one up tonight!

I'm passing along a recipe for which I've received accolades, though it came to me from a church friend, Lynn Arnold, who deserves the credit. I've had so many requests for the recipe that I need to get it in print somewhere. This seemed like a great place. Chocolate Chip Cake, really a coffee cake for chocolate lovers, is great for any occasion: Sunday brunch, snacks, dessert, you name it. Enjoy!

CHOCOLATE CHIP CAKE

2 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups sour cream

2/3 cup margarine or butter

1 teaspoon vanilla

3 eggs

1 package chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Combine all but the last 3 ingredients. Blend on low for 1 minute; then beat on medium for 3 minutes. Pour half the batter into greased 9x13-inch pan. Combine sugar and cinnamon. Sprinkle half sugar/cinnamon mixture over batter, followed by half bag of the chocolate chips. Repeat. Bake at 350 degrees for 40 minutes.

I often cut pieces and put them in seasonal cupcake liners to make the presentation a bit more festive.

There is no better recipe endorsement than this one: My picky-eater daughter not only ate this Watermelon Salad With Mint Leaves the other evening, but she went back for seconds! Hallelujah! Hallelujah! It's fun to try something other than just melon pieces in a bowl. And it would be a great addition to a cookout, or other summer entertaining.

So here it is, while there's still plenty of good watermelon in the grocery stores and at the roadside stands. This recipe has been credited as both a Paula Deen original, and a Paula Deen find. Either way, it's a keeper.

WATERMELON SALAD WITH MINT LEAVES

1 (5-pound) watermelon

1 Vidalia or other sweet onion

1/4 cup red wine vinegar

Salt and freshly ground pepper

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs

Cut the flesh from the melon and cut into bite-size pieces, removing and discading the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt and pepper and whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint, taste, and adjust the seasonings. In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves. Serves 6.

Note: Combine the dressing with the watermelon just before serving. Because of the salt and vinegar with the watermelon, this is not something you can store for another day. Enjoy!!!!