Jeans bars-guaranteed to make jeans tight!

This is another "most requested" food/recipe in my family!! Jeans Bars Crust 1 cup all-purpose, unbleached flour 1/2 cup butter or margarine 1/4 cup sugar Filling 1 cup (13 squares) graham-cracker crumbs 1/2 cup chocolate chips 1/2 cup chopped nuts 1 tsp. baking powder 1/4 tsp. salt 14-ounce can sweetened condensed milk (not evaporated) Frosting 11/2 cups powdered sugar 1/2 cup butter or margarine, softened 1 tsp. vanilla Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, cut butter into flour and sugar until crumbly. Press in bottom of ungreased 13-inch-by-9-inch pan. Bake at 350 degrees for 10 minutes. Cool for 10 minutes. In a large bowl, combine all filling ingredients; mix well. Spread over partially baked crust. Return to oven and bake 15 to 20 minutes more until golden brown. Cool completely. In a small bowl, blend frosting ingredients until creamy; spread over bars. Cut into bars. Makes 36 bars. Per serving: 149 calories; 2 grams protein; 8 grams fat; 4 grams saturated fat; 19 grams carbohydrate; 0 grams fiber; 17 milligrams cholesterol; 94 milligrams sodium.

Potato & Leek Soup

This is a traditional Irish Soup commonly used in Ireland * 2 pounds boiling potatos, peeled and sliced * 1 pound leeks, washed and sliced * 1 onion, chopped * 1 celery stalk, sliced * 5 cups chicken stock or broth * 2 1/2 cups of milk * 4 tablespoons butter * 1 bay leaf * 2 tablespoons chopped fresh parsley * salt & pepper * 1/2 cup of half & half * 1/4 cup chopped fresh chives Melt the butter over medium heat in a large saucepan. Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. Discard the bay leaf, and let the soup cool for 10 - 15 minutes. Transfer to a blender or food processor in batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.