Mock Baby Ruth Bars

• 3/4 cup margarine
• 1 cup brown sugar
• 1/4 cup syrup
• 1/4 crunchy peanut butter
• 1 tsp. vanilla
• 4 cups Sturm Valley Farms oatmeal
• 1 pkg. milk chocolate chips
• 3/4 cup creamy peanut butter
• 1 cup salted Spanish peanuts

Melt first 3 ingredients. Add 1/4 cup crunchy peanut butter and vanilla. Pour over oatmeal which is in large bowl. Mix well. Press into 13”x9” pan. Bake at 375° for 12 minutes. Melt chocolate and butterscotch chips. Add the 3/4 cup peanut butter and salted peanuts. Pour over baked mixture. Cool and cut into squares. Refrigerate. Yields 36.

Monster Bars

• 3 beaten eggs
• 1/2 lb. brown sugar
• 1/2 tsp. salt
• 2 tsp. baking soda (dissolve in a little water)
• 1/2 (1/2 lb.) pkg. chocolate chips
• 1/2 (1/2 lb.) pkg. M&M’s candy
• 3/4 lb. peanut butter
• 4 1/2 cups Sturm Valley Farms oatmeal
• 1/2 cup butter
• 1 cup white sugar
• 1 tsp. vanilla
• 1 tsp. white Karo syrup

Cream butter and peanut better together, add the white and brown sugars; mix well and add the rest of the ingredients. Put in a 10” x 15” jelly roll pan. Bake at 350° 25 minutes. Don’t over bake.  If you like lots of candy, use the whole package of M&M’s and chocolate chips.

Oatmeal Muffins

• 1 1/2 cups flour
• 2 Tbsp. sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg, well beaten
• 2 Tbsp. butter, melted
• 1 cup cooked Sturm Village Farms oatmeal

Preheat oven to 400°. Butter the muffin pan. Combine flour, sugar, baking powder, and salt. In a separate bowl, stir the mix, egg and butter into the oatmeal. Stir until well blended. Combine two mixtures and mix well. Spoon each muffin cup ¾ full of batter. Bake for about 20 minutes or until a toothpick come out dry when inserted into center.