Beer Muffins

Bread is my downfall! I would take a hunk of Italian bread with real butter on it over a chocolate candy bar any day.

Beer Muffins
4 cups Bisquick
1- 12 oz can beer (room tempt)
3-4 tablespoons sugar
2 tablespoons melted butter

Mix together. Let rest for a few minutes. Spoon into greased muffin cups. Bake at 350 degrees for 15 minutes.

Cucumber Salad

This salad loves to chill overnight; however, you may not be able to wait that long. It's so good!

Cucumber Salad
4 medium cucumbers, sliced or unsliced
1 large onion, sliced
Toss in a bowl

Dressing
1 1/2 cups mayo
1/2 cup white vinegar
salt and pepper to taste

Mix dressing ingredients together. Pour over salad and stir gently.
Chill

Slow Poke Farm

My friend, Anna, has a wonderful farm. After retiring from teaching, she started building her dream of running a business with the farm as the backdrop. She opens her home to field trips, special occasion lunches and holiday dinners. My husband and I spent a lovely evening down on the farm. The country cooking was delicious. Anna always shares her recipes. I'll post a couple tomorrow. You can visit her website: slowpokefarm.com

Brownie Cheesecake Bars

I love easy recipes. In fact, I only do easy recipes. Why complicate my life with a Martha Stewart recipe? Her recipes are always too involved for me. If you have ever made a Martha dish, let me know how it went.

Brownie Cheesecake Bars
1 (19.5- or 22-ounce) package fudge brownie mix
3/4 cup chopped walnuts 2 (optional)
(8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg 1 tsp vanilla extract

1. Preheat oven to 350°F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®, then egg and vanilla until smooth. Pour evenly over brownie batter.
3. Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish as desired. Cut into bars. Store leftovers covered in refrigerator.

Easy Greek Tomato and Cucumber Salad

I love this salad. Everyone who has tasted this salad loves it. It needs to be shared.

Easy Greek Tomato and Cucumber Salad
2 cups chopped cucumber (about 1 large)
2 cups cherry tomatoes
1/2 cup coarsely chopped green peppers (optional)
1/2 cup thinly sliced red onions (optional)
1/2 cup crumbled feta cheese
1/4 cup Kraft Greek Vinaigrette Dressing

1 Cover and refrigerate until ready to serve.
2 Makes 4 servings.
3 MAKE-AHEAD: Let all the flavors blend in by making this salad in advance. Cover and refrigerate up to 24 hours before serving.