Clark Bars ( a.k.a. peanut butter & chocolate bars)

Here it is, Mrs. Bradshaw!

• 1 (16 ounce) package graham crackers, crumbled
• 1 cup melted butter
• 2 1/2 cups peanut butter
• 2 1/2 cups confectioners' sugar
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk

1. Grease a 9x13 inch pan.

2. Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.

3. In a small pot melt chocolate chips and condensed milk together over low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.

I actually came across this recipe because Mom wanted me to make something (anything!) with condensed milk in it. These things are AWESOME.
Texture? Perfect. Taste? Fantastic. Easy? Extremely!

Blueberry Crunch

2 cups flour
1 cup oatmeal
1 cup packed brown sugar
1 cup melted butter
1 quart blueberries, fresh or frozen

Mix all but blueberries together. Press half into a 9x13 pan. Pour blueberries on top. Sprinkle with rest of crumble. Bake uncovered at 350 degrees for 30-45 minutes or until bubbly.

Enjoy!

Cold Peach Soup

Surprise! A new post at last! This is from our Tennessee Magazine this month, and sounded too good (and easy!) not to try. It is delicious, and we think, though we haven't tried it yet, it would make delicious popsicles too!

Serve in teacups with shortbread cookies or alone as a light meal starter.

• 2 lbs of fresh peaches, peeled, pitted, and halved

• 1/2 cup of orange juice

• 1/2 cup of plain yogurt

• 1 tablespoon of honey

• 2 teaspoons of fresh lime juice

Puree all ingredients in blender.

Adjust thickness with more orange juice or water if necessary. Cover and refrigerate at least an hour before serving or up to eight hours.

Yield: 6 servings

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Okay, now for the small changes I made.

First of all, I didn't serve it in teacups, with cookies, or as a meal starter. I served it as a main dish with salad and fresh rolls, and it was delicious! :)

I made two recipes of this; the first I made exactly (well, without exactly measuring everything...) like it says. The second, which we all thought was a bit better, I used a quart of our frozen peaches from last year, and I used homemade honey vanilla yogurt instead of plain.

Also, I, of course, didn't leave myself enough time to let it refrigerate for even one hour, so I put it into the freezer while the rolls were baking... 15 minutes or so. They came out pleasantly cool.