Magic Cookie Bars

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

• Variations

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.

• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.

• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Slow Cooker Pineapple Pork Roast

• 1 (3 pound) boneless pork roast
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 (20 ounce) can pineapple chunks, undrained
• 1 1/2 cups chopped dried cranberries
Directions

1. Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. Cover, and cook 7 hours on Low

Variation:
I chopped a yellow onion and put that on the bottom of the crock pot, put thyme, pepper and rosemary on a 3 lb pork tenderloin and then topped it with terriyaki sauce. I put in a generous amount and then added the pineapple and cranberries. I did not use salt since I was using terriyaki and that is salty. It was great - moist and had lots of nice flavor. The best thing was that it was very, very easy!

Warm Mushroom Spread

• 3 tablespoons butter
• 1 pound fresh mushrooms, sliced
• 1 small onion, chopped
• 1 1/2 tablespoons all-purpose flour
• 1 cup sour cream
• 1/2 teaspoon lemon juice
• 1 pinch salt and pepper to taste
• 1/3 cup Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, and season with salt and pepper. Transfer to a small casserole dish, and top with Parmesan cheese.

3. Bake 15 minutes in the preheated oven, until bubbly.

PorterHouse Steak

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out."


• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Directions

1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.

2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

3. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

The Most Incredible Garlic Bread

• 1 (20 ounce) loaf French bread, sliced
• 1 cup olive oil, divided
• 1 tablespoon crushed garlic
• 1/2 cup cream cheese, softened
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon chopped fresh parsley
• 1 pinch salt
• freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat your oven's broiler. Line a cookie sheet with aluminum foil.

2. Heat 1 tablespoon of the olive oil in a skillet over low heat. Add garlic; cook and stir for a few minutes until fragrant.

3. In a medium bowl, stir together the cream cheese, garlic, oregano, basil, parsley, salt and pepper. Mix in about half of the remaining olive oil until smooth. Spread 1 tablespoon of this mixture onto each slice of bread, and place them on the foil-lined cookie sheet. Sprinkle Parmesan cheese over each slice, then drizzle with remaining olive oil.

4. Broil for 3 to 5 minutes, or until cheese is bubbly and golden brown. Watch VERY carefully, it will brown fast.

Decadent Peanut Butter Pie

• 1 cup Jif® Creamy Peanut Butter ~ plus 2 tablespoons Jif® Creamy Peanut Butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 ounce) container frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 ounce) jar Smucker's® Hot Fudge Microwaveable Ice Cream Topping, divided

Directions

1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

2. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Tangy Turkey and Swiss Sandwiches

These sandwiches are absolutely AMAZING!! The combination of ingredients with a special sandwich spread helps to create a taste beyond compare. A true delicacy. Garnish with a kosher dill pickle and enjoy

• 3/4 cup chopped red onion
• 1 tablespoon dried thyme
• 1/2 cup mayonnaise
• 1/4 cup coarse-grain brown mustard
• 8 slices country style French Bread
• 6 tablespoons butter, softened
• 1 pound thinly sliced roast turkey
• 8 slices tomato
• 8 slices Swiss cheese

Directions

1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.

2. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.