Don’t you love the name of this church?

It’s Pleasant Grove, and it’s located in the Upstate near the Greenville-Spartanburg airport, although it has a Greer address. A member of the Three Rivers Baptist Association, where Randy Bradley serves as director of missions, the church has most of the Baptist programs and organizations. The Sunday evening service is called “Bible study.”

One of Pleasant Grove’s members is Sue Bogan, who has been attending church there since she was about 3 years old, but we aren’t going to say for how many years! It is her recipe, published in the church’s cookbook, that we are sharing with you today, and one you will want to try because (1) it is easy to make, (2) it is good to eat, and (3) it makes a large amount.

Sue and her late husband, Charles, had three children: Mike, Lisa and Cammy, who live in the area.

Sue worked for 35 years in the office of a local doctor as a lab technician. When her doctor sold his practice, Sue retired and was glad to have those later years with her husband until his death about four years ago.

Over the years, she has been busy in her church, teaching the 4-and-5-year-old Sunday school children for 25 years. When she ended that, she was asked to teach an adult class, which she was willing to do until another teacher could be found. That came about a year and a half later.

Sue enjoys gardening, which is a good thing because her three-acre yard contains flowers, shrubs and a vegetable garden. The latter is smaller than the vegetable gardens the family formerly grew, but there is enough for her to use and to share. Sue also enjoys sewing.

Sue, who collects cookbooks, doesn’t remember where she got this recipe with the delightful name, but it’s a good one. When shopping for Sue’s recipe, I could not find butterscotch chips so I used chocolate chips instead. They were good, but I’m sure the taste was different. When you make it, try to find the butterscotch ones.

Because it makes a large amount, this is a good recipe for family reunions, church suppers, etc. A couple of Sue’s Lonesome Cowboy Bars would make a good afternoon snack a couple of hours after you have enjoyed a light … Sunday Dinner.

Lonesome Cowboy Bars

1 cup sugar
1 cup corn syrup
1 1/2 cups crunchy peanut butter
12 ounces butterscotch chips
6 cups corn flakes

Grease a 9×13 cake pan with butter or margarine. Set aside. Measure corn flakes into a large bowl; set aside.

Over medium heat, bring the sugar and syrup to a boil. Stir in the peanut butter.

Remove from heat and pour mixture over the corn flakes. Mix well, then press mixture firmly into the prepared pan.

In a double boiler over low heat, melt the butterscotch chips. Spread evenly on top of the cereal mixture.

Cool completely and cut into bars. Makes 30 servings.

Have a recipe? Send it to: sundaydinner@baptistcourier.com