Summertime Salad

2/3 cups olive oil
1/2 tsp salt
1 garlic clove, minced
pepper to taste
1/4 cup salad vinegar
3 T fresh basil,chopped
1/4 cup onion,chopped
1 1/2 cup mozzarella cheese cubes
1 pt cherry tomatoes, halved

Prepare dressing by mixing first 5 ingredients well; toss in remaining ingredients. chill until ready to serve.

Liz's Caramel Bars

2 cups flour

2 cups oatmeal

1 cup butter (2 sticks)

1 ½ cups brown sugar

1 tsp Soda

1 14 oz bag Kraft Caramels

1 cup Heavy Cream (Ultra-Pasturized)

1 to 1 ½ cups finely chopped pecans



Mix flour, soda, butter, brown sugar and oatmeal as for a pie crust. After mixing, remove 1 cup and set aside. Add ¼ cup cream to original crust mixture and mix together. Pat into 11x15 pan. Bake 10 minutes at 350 degrees.



Melt caramels in ¾ cup cream (use microwave, stop and stir as caramels melt). Pour over crust.



Add chopped pecans to reserved mixture. Crumble mixture over caramel in pan. Bake 15 to 20 minutes at 350 degrees.

My Garden at end of May

Baking: Fresh Strawberry bars

These were great!
Fresh Strawberry Bars from Better Homes and Gardens Magazine

Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small strawberries, halved or small strawberries, quartered

Directions

1.

Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set aside.
2.

In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3.

Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4.

Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.
5.

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.