Peanut Butter Cups

Peanut Butter Cups
*or as I like to call it...how to clog an artery in one bite (they are super good)

2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.

Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.

Brownies!

These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!

1. Layer of brownies in a 9x13 pan...you can get that size in the box

2. 1 can of cream cheese frosting on top of the brownies after they have cooled.

3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.

4. Chill for about 30 minutes.

Yummy Chocolate Chocolate Chip Cookies

1 c butter, soft
1 1/2 c sugar
2 eggs
2 tsp vanila
2 c flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 c milk chocolate chips

Preheat oven to 350 degrees.  Beat butter, sugar, eggs and vanilla.  Combine flour, cocoa, soda and salt.  Mix the two together and then mix in the chocolate chips.  Bake for 8 minutes.  Let sit on the pan for another minute and cool on a rack.

Raspberry White Chocolate Scones

This is so yummmy! Got it from a friend named Emie this week! Great for brunch!

Ingredients:
2 1/2 c flour
1/2 c sugar
1 tbsp baking powder
1/2 c cold chunked butter
1/3 c milk
1/3 c non-fat vanilla yogurt
1 egg
1 tbsp vanilla
1 c frozen raspberries
1 c white chocolate chips

Directions:
Preheat oven to 375. Grease a cookie sheet. Combine dry ingredients in a medium bowl. Work butter into dry ingredients until crumbly. Combine milk, yogurt, egg and vanilla in small bowl. Add to dry ingredients, mixing until just moist. Knead in remaining ingredients. Shape about 1/3 c of batter into a triange shape for each scone and place on cookie sheet. Bake for 20-25 minutes or until golden brown and slightly firm but springs back when touched. Makes 1 dozen scones.

Peanut butter sandwich cookies

I attended a cookie exchange and these were made by another girl and my family really loved them. All they are are ritz crackers sandwiched with peanut butter in the middle then dipped in white(vanilla) chocolate. Drizzled with chocolate on top. YUM!

Chocolate-Candy Cane Cookies

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (6 squares) BAKER'S White Chocolate
12 hard peppermint candies, crushed

Instructions:
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)

ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

I made these to take to a church Christmas party and they were a big hit, everyone asked for the recipe.

Chocolate No-Bakes

2 c sugar 1 stick margarine or butter
4 tbsp cocoa powder 3 c quick oatmeal
1 tsp peanut butter 1/2 tsp vanilla
1/2 c milk

Combine sugar, butter, milk and cocoa powder. Boil 3 minutes. Remove from heat, add remaining ingredients. Mix well but quickly. Drop on wax paper into little mounds and allow to cool.