Quick and Easy

No Bake Peanut Butter Cookies
Morgan Somers

2 cups sugar
1/2 cup milk
1/2 cup butter
1 t. vanilla
1/2 cup peanut butter
4 cups oats

Put sugar, milk, and butter in saucepan. Heat over medium heat until butter is melted. Turn heat to high and bring to rapid boil. Boil for 1 minute. Reduce heat. Add peanut butter and vanilla. Stir until peanut butter is combined. Remove from heat. Add oats. Drop by spoonfuls onto wax paper. Cool--they will harden as they cool.

FANTASY FUDGE
Dorothy Winters

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Compared to making fudge the "old fashioned way" which I often try and fail at. This is easy, and it is much harder to screw up. None of that beating. I love some good fudge but my arms just can't take it.

SouthWest Chicken Salad

Jen Haws

Chicken

Lime juice

Cilantro

Lettuce

Diced tomato

Cheddar cheese

Corn

Black beans

Tortilla chips

Ranch dressing

salsa

Cook chicken with a little lime juice and cilantro. Cut into chunks. Add corn and black beans to warm. Add on top of all other ingredients (tortilla chips on top of everything else). For dressing, mix 2 parts ranch dressing with 1 part salsa.

Easy Burritos

Jennifer Christensen

1 can black or kidney beans (drained and rinsed)
1 can corn (drained and rinsed)
cumin
garlic powder
salsa
Combine all ingredients (add spices and salsa to taste) in a saucepan and heat through. Put about 1/3 cup of bean mixture on each tortilla and sprinkle with grated cheese before rolling each into a burrito. Bake at 425 for about 7 minutes or until tortillas are slightly crisp. Top with sour cream and salsa as desired.

Well, these are the only recipes I have for this month! Keep 'em coming and I'll post them.