Prize Winning Peanut Butter Bars

These Are Amazing!! There is no other way to describe them. Just a little background on these babies: when my younger brother, Jared, was about 12 years old he would make these bars all the time. They were his thing to make. And he was good at it. One summer our ward had a big BBQ, with a baking contest. Jared made these delicious Peanut Butter Bars and entered them into this baking contest where every other contestant was female, and probably over the age of 60. These lovely ladies had been baking for years perfecting their recipes. And in comes this innocent looking little boy who smashes all their dreams of winning this baking contest. Jared won the blue ribbon, and we've been telling this story ever since. On another note, I recently won a baking contest with these yummy treats. It was awesome!! Also, the reason there is only one PB bar in the picture is because they get devoured too quickly for me to get a picture with any more. This was the last lonely bar, and i took its picture then promptly ate it. And it was good.

Prize Winning Peanut Butter Bars

1/2 c. butter

1/2 c. peanut butter

1/2 c. sugar

1/2 c. brown sugar

1 eggs

1 tsp. vanilla

1/2 tsp. soda

1/4 tsp. salt

1 c. flour

1 c. oatmeal

Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla. Sift together the soda, salt and flour, then add to the creamed mixture. Then stir in the oatmeal.

Spread in a greased 9x13 cookie sheet(with sides). Bake at 350 for 10 minutes, or until done. I think I usually end up cooking it for closer to 13-15 minutes. Just watch it so it doesn't get too done. Remove from oven and sprinkle with about 12 oz chocolate chips on top. Spread when melted. Let cool and frost.

Peanut Butter Frosting

1/2 c. butter(I only use 1/4 c.)

1/2 c. peanut butter

2/3 c. powdered sugar

1/2 tsp. vanilla

2 Tbs. cold water

Mix all together, and spread on top of cooled* chocolate. These are awesome frozen, or at least chilled. These freeze really well. Just cut into bars, and you can layer them between wax paper so they don't stick to each other.

*I usually try to frost it while the chocolate is still slightly warm, but when it has hardened enough that it stays put when you spread on the frosting. This way the layers won't separate as much when you cut the bars.

Now, I'm just going to be honest, I always double this recipe. I've never actually made it using the original measurements. Because we all love these, and because they freeze so well, and because anyone who has ever tasted these loves them, and we love to share with our friends, I always double this recipe. So, when I double it I spread it in a jelly roll pan, and I still only use about 12 oz of chocolate chips. So if you make the original sized recipe, I'm not really sure how thick the chocolate layer will be. But I'm sure it will still taste good.

Parmesan Crusted Pork Chops

This is another of Larry's favorites(wow, I say that lot on here. I sure am glad my husband likes my cooking!). Maybe I should just say its his favorite way to eat pork chops. Anyway, these are fantastic.

Parmesan Crusted Pork Chops - from Giada De Laurentis(foodnetwork)

2 Large eggs

1 c. dried Italian-style bread crumbs

3/4 c. Parmesan cheese

4 (1/2 to 3/4-inch thick) center-cut pork loin chops

salt and freshly ground black pepper

6 T. olive oil

Lemon wedges for serving, optional

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.