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1/4 cup creamy peanut butter 3/4 cup oil Blend pineapple juice and peanui butter until smooth. With blender running, slowly add oil until all ingredients are blended. Store in refrigeratoi until ready to use. Stir before using. Use dip with pineapple chunks, grapes, melon, peaches or nectarines, apples, bananas, etc. I have also use this as a dressing for apple salad. Nutty Chocolate Oatmeal Bars 3-4 dozen Make ahead Freeze 4 cups quick cooking oatmeal I cup brown sugar 1/4 cup light com sugar 2/3 cup margarine, melted 1/4 cup peanut butter 1 teaspoon vanilla Mix all ingredients and place into greased 9x13 inch pan. Make at 400 degrees for 12 minutes. Topping: 6 ounce chocolate chips 3 ounce butterscotch chips 2/3 cup crunchy peanut butter Melt chips; add peanut butter and spread on bars. Let cool and refrigerate for several hours before cutting. Roman Peanut Crunch 4 English muffins chunky peanut butter 2 medium Rome Beauties or Winesaps 12 slices bacon cinnamon Split and lightly toast English muffins. Spread with chunky peanut butter. Core the apples, and do not peel. Cut each apple in 4 slices. Cut
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