Peanut Butter Playdough

1 C creamy peanut butter
2 C powdered sugar
1/2 C honey

Directions: mix mix mix. I use my stand mixer to make it quick, clean and easy, but if you prefer to make it long, messy, and not-so-easy, let your kids mix it up by hand :)

Chicken Salad

1 1/2 cups mayo
1 tsp. mustard
1/4 cup cream
3 T. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup chopped celery (or more)
3 cups grapes
3 cups chicken
2 oz. almonds (broiled until toasted)

Orange Glazed Chicken Breast

2 boneless, skinless chicken breasts
1/2 tsp. thyme
1/2 tsp. chopped basil
pinch of garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 T. butter, divided
1 T. olive oil
1/4 cup orange marmalade
2 T. orange juice
2 T. white wine vinegar
1 T. soy sauce

Combine the dry ingredients and add over the chicken. Fry in skillet on each side in 1 T. butter until cooked through. Remove chicken from skillet momentarily. In the same skillet, combine remaining ingredients and stir over med-low heat for 2-3 minutes. Replace the chicken into the skillet for one minute. Add sauce from the skillet when plating the chicken.

Sweet and Sour Chicken

3/4 cup sugar
1/2 cup vinegar
1/2 tsp. garlic powder
4 T. ketchup
1 T. soy sauce
Mix all together.

Bake chicken in 9x13" pan with sauce at 325* for 1 hour. Take sauce out, thicken with cornstarch, and then put back.

Five Layer Cookies

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts (like walnuts)
1 cup chocolate chips
1 1/3 cups flaked coconut (if desired)
1 1/3 cups sweetened condensed milk (1 can)

Pour melted butter on to the bottom of a 13x9" pan (or melt in metal pan). Sprinkle crumbs over butter. Sprinkle nuts over crumbs. Sprinkle chips over nuts evenly. Sprinkle coconut over chocolate. Pour condensed milk over coconut. Bake 20 minutes at 350* and cool in the pan. Cut into bars.