Blueberry Oat Bars

Provided by Carol Myers (1998)

1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
1 1/2 cups sugar, divided
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 cup cold butter or margarine
2 cups fresh or frozen blueberries
2 Tbs cornstarch
2 Tbs lemon juice

In a bowl, combine flour, oats, 1 cup of sugar, baking soda, and nutmeg.  Cit in butter until mixture resembles coarse crumbs.  Reserve 2 cups for topping.  Press in remaining crumb mixture into a greased 13x9" pan, and set aside.  In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar.  Bring to a boil, and boiled for 2 minutes, stirring constantly.  Spread evenly over the crust.  Sprinkle with reserved crumb mixture.  Bake at 375 degrees for 25 minutes or until lightly browned.  Cool before cutting.

Chewy Peanut Butter Bars

Provided by Jena Root

1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 3 1/2 ounce can of coconut

Cream shortening, peanut butter, and sugars.  Add vanilla and eggs.  Beat well.  Mix in flour, salt, and baking powder.  Beat until well blended.  Stir in the coconut.  Spread into a greased and floured 13x9" pan.  Bake at 350 degrees for 25 minutes until golden brown.  Cool thoroughly.  Cut into bars and roll in 10x sugar.

Magic Cookie Bars

Provided by Dawn Huber

1/2 cup margarine
1 1/2 cup graham cracker crumbs
1 14 ounce can sweetened condensed milk
1 6 ounce package semi-sweet chocolate chips
1 3 1/2 ounce can flaked coconut (1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350 degrees.  In 13x9" baking pan, melt margarine in oven.  Sprinkle graham cracker crumbs over margarine.  Pour milk evenly over crumbs.  Top evenly with remaining ingredients, and press down firmly.  Bake 25-30 minutes or until lightly brown.  Cool.  Chill thoroughly if desired.  Cut into bars.  Store loosely covered at room temperature.  If using a glass dish, bake at 325 degrees.