Slow cooked and semi-homemade

I’m all for any recipe that is good, fast and easy to

make. The chocolate-dipped peanut butter fingers are

semi-homemade, and the other recipes are quick to

assemble, cook and serve. – Pat

CHOCOLATE-DIPPED

PEANUT BUTTER FINGERS

1 roll (16.5 oz) refrigerated peanut butter cookies

1/3 cup all-purpose flour

8 oz. sweet baking chocolate, broken

into squares

1 tablespoon vegetable oil

finely chopped peanuts and/or multicolored

candy sprinkles

Heat oven to 375 degrees. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Divide dough

into 32 equal pieces. Shape each into 2-1/2-inch logs. Place 2-inches apart on ungreased cookie sheets. With a knife,

make 3 shallow (about 1/4-in-deep) cuts lengthwise in each log. Bake 6 to 8 minutes or until golden brown. immediately

remove from cookie sheets and place on wire racks. Cool completely, about 15 minutes. In microwavable measuring cup, microwave chocolate and oil on high 30 to 60 seconds, stirring every 15 seconds, until smooth.

Dip 1/3 of each cookie into chocolate, allowing excess to drip off. Dip into peanuts or sprinkles; return to wire

racks. Let stand until chocolate is set before storing.

BOLOGNESE SAUCE WITH SPAGHETTI

6 Italian sausage links (about 1-1/2 lbs.) cut into 1-inch pieces

1 cup finely chopped onions

3 tablespoons sugar

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/2 teaspoon salt

2 garlic cloves, finely chopped

1 can (28 oz) crushed tomatoes, undrained

1 can (15 oz) tomato sauce

1 can (12 oz) tomato paste

12 oz uncooked spaghetti

In a 3-1/2 quart to 4 quart slow cooker, mix all ingredients except spaghetti. Cover; cook on low heat setting 6 to 8

hours. Skim and discard fat, if desired. About 30 minutes before serving, cook spaghetti to desired doneness

as directed on package. Serve sauce over spaghetti.

CHEESY TWISTS

1/4 cup grated parmesan cheese

1/2 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

dash paprika

2 teaspoon margarine or butter, melted

1 can (8 oz) regrigerated crescent dinner rolls

1 egg white, beaten

2 teaspoon sesame seed

Heat oven to 375 degrees. In small bowl, combine cheese, parsley, garlic powder, paprika and margarine; mix well. Unroll dough: Separate crosswise into two equal sections along center perforations. Press perforations to seal. Spoon cheese mixture evenly over one dough section. Top with remaining dough sections; press edges to seal. Cut into six strips. Twist strips; place on ungreased cookie sheet. Brush tops of strips lightly with egg white. Sprinkle with sesame seed. Bake at 375 degrees for 9 to 15 minutes or until golden brown. Serve warm.

FOOD FACTS

• If you use garlic frequently, peel an entire bulb (many cloves) at a time, then store the cloves in a jar of cooking oil. Keep this in the refrigerator. The garlic will keep indefinitely.

• Soft cookies keep best when stored in containers with a quartered apple. Change the apple every other day to keep the cookies moist. Crisp cookies should be stored in a cookie tin with a tightly fitting cover. both types should be kept in a cool, dry place.