Jalapeno Cream Cheese Bars

4 c. oatmeal
2 c. mashed pinto beans (or beans of your choice)
1/2 c. brown sugar
1/2 c. white sugar
1 c. margarine, softened
Mix all ingredients together and pour into a greased 9X13 pan. Bake at 350 degrees for 20 minutes. Cool.
Spread 3/4 to 1 cup of Jalapeno jelly over crust. (Other flavors of jelly may be used if desired).
Spread 1 can of cream cheese frosting on top of the jelly. (May use homemade frosting if desired).

Jalapeno Cranberry Jelly
3 c. cranberry juice
1 c. chopped seeded jalapeno peppers
7 c. sugar
1 c. vinegar
2 pouches (3 oz. each) liquid fruit pectin
10 drops red food coloring (optional)
Place cranberry juice and peppers in a blender and process until peppers are fully chopped. Strain. Pour juice into large kettle and add sugar. Bring to a full rolling boil stirring constantly. Stir in vinegar and pectin and return to a full boil. Boil for one minute stirring constantly. Remove from heat and skim foam. Add food coloring. Pour into hot sterilized jars and process for five minutes.