PEANUT BUTTER FINGERS--Sharee Snyder

This is a school lunch cookie recipe. Don't leave them out on the counter or you will be snitching a little piece every time you pass.

3/4 c. white sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. apple sauce
2 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
3/4 tsp. soda
3/4 c. peanut butter
1 can chocolate frosting

Cream oil and sugars. Add applesauce and vanilla. Add oatmeal, flour and soda; mix well. Press into lightly greased cookie sheet. ( use your fingers--sprayed w/ “Pam”)

Bake at 350 for 15 minutes, just until lightly brown. Take out of oven and drop pan on cupboard (this settles the cookies) but DON'T TURN PAN OVER AND DUMP THE COOKIES OUT!

Spread top with 3/4 c. peanut butter and cool (about
1 hour). Spread with chocolate frosting.

LEMON BARS--Sharee Snyder

Sharee made a double batch of this years ago for a wedding shower. They were so good they have been in the family cookbook ever since.

Crust:
1 cake mix-lemon or chocolate (if using chocolate eliminate lemon juice. We have never tried chocolate because we love the lemon so much.)
1 egg or egg substitute--I have used EnerG egg replacer, adding a tsp. nutritional yeast to each “egg.”
1/3 cup oil

Mix cake mix, 1 egg and the oil together well. Save out one cup of mixture. Press remaining mixture into 9x13 pan; bake 350° for 15 min.

Middle layer

1 egg or replacement
1 8 oz pkg. cream cheese (I have used Tofutti Better Than Cream Cheese for the vegan version)
1/3 cup sugar
1 tsp. lemon juice

Cream together cream cheese, egg or egg substitute, sugar and lemon juice until smooth and light. Pour over baked crumbs.

Topping: Sprinkle remaining crumb mixture over top and bake at 350° 13 more minutes.

CHICKEN ENCHILADAS, GREEN ENCHILADAS—Sharee Snyder

This is fabulous. It makes two full 9x13 pans.

16 (8 inch) flour tortillas
vegetable spray (NOT canola)

Filling
2 1/2 to 3 pounds pounds chicken tenders or other boneless chicken
1 large can (26 oz.) cream of chicken soup
8 ounce container sour cream OR 8 ounce cream cheese (better with cream cheese)
1 very large or two medium onions
1 (8 oz) can diced green chilis
salt and pepper to taste
oil (NOT Canola)

Sauce:
1 (8 oz) can diced green chilis
1 medium onion, diced
chili flakes to taste (about 1/4 to 1/2 tsp. -- more if desired)
garlic powder
salt
flour
water

Saute chicken tenders in oil. Cool and dice. Saute onion in the same pan. Mix diced chicken, cream of chicken soup, sour cream (or cream cheese), sauteed onion, peppers and salt and pepper to taste.

Put chicken mixture in center of tortillas and roll them around filling. Spray two 9x13 pans with vegetable spray and put a bit of sauce in the bottom of each pan. Add tortillas, seam side down in pans. Cover each enchilada with about ¼ cup or more cup of sauce and bake in 350 oven until hot, at least a half hour.