I have been in a baking mood lately. Banana muffins, blueberry muffins, zucchini bread, and now these yummy strawberry bars. I can’t wait until they are out of the oven! I’ll post pictures later.

1 c. flour
3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. granulated sugar
1/2 c. oatmeal
1/3 c. firm butter
1 egg
1/4 c. milk
2/3 c. strawberry jam (I used a jar of my homemade strawberry jam)
Powdered sugar

In a mixing bowl stir together flour, baking powder, cinnamon, salt and granulated sugar; mix in oatmeal. Cut in butter until mixture forms coarse crumbs. Beat egg and milk. Gradually add egg mixture to flour mixture, mixing until well blended.

Spread about half of the dough in a greased, paper lined or non stick 8″ square baking pan. Spread evenly with jam. Drop remaining dough evenly by spoonfuls over mixture.

Bake at 375 degrees until well browned, 35 to 40 minutes.

Cut into bars, about 1 1/2″ x 2 1/2″ while still warm. Sift lightly with powdered sugar.

About 1 1/2 dozen.

Cookies
1 box (18.25 oz) Betty Crocker® SuperMoist® chocolate fudge cake mix
3/4 cup creamy peanut butter
1/3 cup water
1 teaspoon vanilla
4 eggs
1 1/2 cups semisweet chocolate chips

Frosting
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
3/4 cup creamy peanut butter
2 teaspoons milk

1. Heat oven to 375°F. Spray cookie sheet with cooking spray.

2. In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.

3. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

4. In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

1/3 cup A.1. Original Steak Sauce
1/3 cup Barbecue Sauce
2 tsp. Prepared Horseradish
1 Beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips
9 Pearl onions
1 large Red pepper, cut into 9 strips

Directions

MIX first 3 ingredients until well blended.

THREAD meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

HEAT grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.

Kitchens Tips
Use Your Broiler ~ Broil kabobs, 6 inches from heat, 4 to 6 min. or until meat is done, turning occasionally.

Substitute a green pepper for the red pepper.

Note ~ If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Italian tacos that is. Not sure if it sounds all the appealing to me, but ya never know.

What You Need
1 lb. Italian sausage, casings removed
1 Green pepper, chopped
1 jar (15 oz.) spaghetti sauce
12 Taco Shells, warmed
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 Tbsp. Grated Parmesan Cheese
1 Tomato, chopped

Directions

COOK sausage and peppers in large skillet 8 to 10 min. or until sausage is done, stirring occasionally; drain.

STIR in spaghetti sauce; simmer 5 min. or until heated through, stirring occasionally.

FILL shells with sausage mixture and remaining ingredients.

One more yummy recipe to try in the next week:

Frosty Fudgy Brownie Supreme

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 teaspoon almond extract
4 cups vanilla ice cream, slightly softened
1 bag (12 oz) frozen dark sweet cherries, halved
1/3 cup chocolate-flavor syrup

1. Heat oven to 350ºF. Spray bottom of 13×9-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in almond extract; pour into pan.

2. Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In large bowl, mix ice cream and cherries. Place heaping spoonfuls of ice cream mixture over brownies; lightly press with back of spoon to smooth. Freeze at least 1 hour before serving.

4. Let stand at room temperature about 10 minutes before cutting. Drizzle individual servings with syrup. Garnish with a mint leaf and a maraschino cherry, if desired.