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Have you ever just been so motivated...“gun ho” (one of my favorite phrases) about something?  Just excited and dedicated?  

Well...I have been about a month now and so far it’s working great for me until last Friday when this customer of ours brought in this “to die for cake” called an Earthquake cake.  OMG!!!!!  It was so rich but sooooooo good.  Of course I’ve been counting calories like I count money sometimes..and this just through everything into a tailspin.  At first I caught myself saying...“oh I’m just going to try this one little bite.”  Well that one little bit became several little bits and before you knew it I had consumed a rather large piece of this cake.  After causing the damage, I tried to make some good excuses as to why I ate it...but none really took hold to the situation.  So...after the weekend of eating like I was a size zero..I am now back to losing those two pounds I lost just last week...AGAIN.  So far so good.

Then tonight when I opened up my email after work..what welcomes me but a Pillsbury recipe that is mailed to me every so often.  And what was it a recipe of??
One of my favorites....Chocolate Peanut -Butter Bars.
Here!  Here’s a picture so you can gain weight just by looking at it...just as I did.

Here‘e the recipe in case just looking at it isn’t good enough for you!!!  Happy Baking...Exercising....Counting Calories!!!

INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1cup JIF® Extra Crunchy Peanut Butter
1teaspoon vanilla
3egg yolks
1bag (12 oz) Hershey’s® semi-sweet baking chips (2 cups)

DIRECTIONS
1.Heat oven to 350°F. Spray 13×9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2.Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3.Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 12 to 15 minutes.

High Altitude Directions

2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
Smucker’s, Smucker’s Toppings, Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license.
Hershey’s trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
®Jif is a trademark of The J.M. Smucker Company
®Crisco is a trademark of The J.M. Smucker Company

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