RECIPE SWAP: ABUNDANCE OF FRESH PRODUCE SIGNALS SUMMER IN FULL SWING

The fireworks are over, the tents are coming down, and stores are preparing for back to school specials. It is unbelievable how the summer is flying by. But the abundance of garden produce and fresh peaches and blueberries remind us that summer is still in full swing.

Jodi Thompson of Jackson, Mo., has been busy cooking and sharing recipes. She has several for you today. The first two are easy chicken recipes, which are nice for busy summer days.

Onion Topped Chicken

4 boneless skinless chicken breast halves

4 medium potatoes, peeled and halved

1 can cream of chicken soup, undiluted

1 cup (8 ounces) sour cream

1 can (2.8 ounces) French fried onion rings

Place chicken in a greased 9-inch square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake uncovered at 350 degrees for 1 1/4 hours. Sprinkle with onions; bake 10 minutes longer. Yields 4 servings.

Chicken Fried Rice

1 package (6.2 ounces) fried rice mix

2 cups cubed cooked chicken

1 1/2 cups cooked broccoli florets

1 can (8 ounces) sliced water chestnuts, drained

1 cup (4 ounces) shredded mozzarella cheese

Cook rice according to package directions. Stir in chicken, broccoli and water chestnuts; heat through. Sprinkle with cheese. Yields 4 servings.

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Blueberry season is alive and well in Southeast Missouri, and the berries are delicious. This recipe might help you use some fresh berries. You might like to make several loaves and freeze to have on hand.

Banana Blueberry Bread

1/2 cup blueberries, drained

1 1/2 cups flour

2/3 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

1/2 cup oats, quick or regular

2 eggs, beaten

1/3 cup shortening, melted

1 cup mashed ripe banana

Topping:

2 tablespoons flour

2 tablespoons sugar

1 tablespoon butter

Sprinkle blueberries with 2 teaspoons of the flour and put aside. Sift together remaining flour, sugar, baking powder, soda and salt. Stir in the oats. Blend together eggs, shortening and bananas. Add to dry ingredients, stirring until just combined.

Add blueberries stirring just enough to distribute evenly throughout batter. Pour batter into greased and lightly floured loaf pan. Combine topping mixture and sprinkle over loaf. Bake in 350 degree oven for 60 minutes, or until tested done. Let cool 10 minutes, remove from pan and cool completely. Wrap cooled bread and store one day before slicing.

Over the past several weeks we have had a number of peanut butter pie recipes sent in. And this one today is a little different, too.

Gene Autry's Peanut Butter Pie

1 cup peanut butter

1 (8 ounce) package cream cheese, softened

1 cup sugar

2 tablespoons butter, melted

1 cup whipping cream, whipped

1 teaspoon vanilla

1 graham cracker pie crust

Hot fudge sauce

Cream together peanut butter, cream cheese and sugar. Stir in the butter, whipped cream and vanilla. Mix well. Pour into graham cracker crust. Chill 4 to 5 hours or until well set. Top with heated, thinned hot fudge sauce. Chill again for 30 minutes. Keep refrigerated.

Homemade cookies make a nice treat anytime. By combining chocolate chips and peanut butter, you can make these irresistible cookies. Puffed rice cereal gives these sensational cookies an extra crunch. Be sure to include one or two in every back-to-school lunch box.

Super Peanut Butter Chocolate Chip Cookies

2 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup unsalted butter, softened

1/3 cup creamy peanut butter

1 cup brown sugar

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup chopped walnuts

1 cup semisweet chocolate chips

1 cup Rice Krispies brand cereal

Adjust rack to the lower third of the oven and preheat oven to 350 degrees. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper. Using an electric mixer on low speed, cream the soft butter and the sugars and the peanut butter just until thoroughly blended. Mix in the eggs and vanilla until well combined. Add the dry ingredients, then the walnuts and chocolate chips. Using a rubber spatula, lightly stir in the Rice Krispies by hand so as not to crush the cereal into crumbs. Drop rounded tablespoons of batter onto parchment-lined baking sheets, about 2 inches apart, and bake 9 to 11 minutes or until cookies are golden brown. (Don't overbake.) Remove cookies on the parchment paper to a wire rack to cool. Yields 4 dozen cookies.

These next two recipes are very similar but different enough Jodi wanted to share them both. They both are very easy and oh so good.

Peanut Butter Brownie Cups

1 package (1 pound 6.5 ounces) supreme brownie mix

12 to 15 miniature peanut butter cups

Mix brownie batter according to package directions. Fill paper-lined or foiled lined muffin cups 2/3 full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy.

Bake at 350 degrees for 20 to 25 minutes.

Chocolate Caramel Brownie Cups

1 package (1 pound 6.5 ounces) supreme brownie mix

24 chocolate covered caramel candy (Rolo candy)

Mix brownie batter according to package directions. Fill paper-lined muffin cups 2/3 full.

Remove wrappers from Rolo candy. Press 2 Rolo candies (side by side) down into batter until batter meets the top edge of the candy. Bake 350 for 20 to 25 minutes.

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We have only one request this week. It is from Betty Kay Hensley of Cape Girardeau. Betty will be preparing white rice for about 20 people in her recreational vehicle. She needs a recipe calling for rice and hot water then tightly sealed and baked in the oven. This would be an easy preparation method for her to use. Can anyone help her with this request? We need to thank Jodi Thompson for sharing all of these great recipes with us today. She has really worked hard to get them all sent in.

Have a nice weekend and happy cooking.

Susan McClanahan is adminstrator at the Cape Girardeau Senior Center and can be reached by e-mail at smcclanahan@semissourian.com or by writing P.O. Box 699; Cape Girardeau, Mo. 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.