Brownie Candy Cups

This is another one of my favorite recipes from my Aunt Mary.  These brownies taste like you spent all day on them, but they're super simple.

1 package Duncan Hines Brownie Plus Double Fudge mix

2 eggs

1/3 cup water

¼ cup Crisco or oil

30 mini Reese’s, unwrapped

Preheat oven to 350.  Place 2” foil liners in muffin tins.  Combine brownie mix, fudge package (from mix), eggs, water, and oil in a large bowl.  Stir with wooden spoon until well blended.  Place 2 level tablespoons of batter in each liner.  Bake for 10 minutes, remove from oven.  Push a Reese’s in center of cupcake until even with surface.  Bake 5-7 minutes more.  Remove from oven and place on a cooling rack.

No-Bake Cookies

No Bake Cookies
Yields: Roughly 3 dozen, using a small scoop

2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1 stick of butter or oleo

1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal (quick oats or old fashioned)

You will also need: a large pot, a whisk, a scooper (or two spoons), and wax paper

Bring the first group of ingredients to a rolling boil over medium-high heat for 1 minute. Remove from heat and stir in the remaining ingredients. Once mixed thoroughly, drop onto wax paper to set.

*I typically cut the butter into smaller pieces so it will melt faster. Set the wax paper out before starting, because the mixture will set up quickly. Measure oats and peanut butter while the other ingredients are heating up, so they're easier to stir in later. Once they are set, store in an airtight container. If the cookies are flatter, they will set quicker.

Peanut Butter Cake with Peanut Butter Icing

This recipe is a peanut butter variation of Texas Sheet Cake.  A very moist peanut butter cake with smooth and creamy peanut butter icing.

1 teaspoon salt

2 cups flour

2 cups sugar

2 sticks margarine or 1 stick butter Crisco and 1 stick margarine

½ cup peanut butter

1 cup water

2 eggs

1 teaspoon vanilla

½ cup sour milk*

1 teaspoon baking soda

In large bowl, mix salt, flour, and sugar.  Boil together margarine, peanut butter, and water.  Pour peanut butter mixture over dry mixture.  Mix well but don’t beat a lot.  Add eggs, vanilla, sour milk, and baking soda. Mix well until smooth, but do not over mix.  Pour into lightly greased and floured jelly roll pan.  Bake 20-30 minutes (or until center is done) at 350. (9x13-40 minutes)

Icing:

1 stick margarine

½ cup peanut butter

1 pound powdered sugar

1 teaspoon vanilla

6 teaspoons milk (use a little more to make smoother)

Boil margarine and peanut butter then add remaining ingredients.  Let frosting cool a bit, but spread on warm cake.

*To make sour milk:  Measure out a half cup of milk.  Remove approximately one teaspoon and replace with lemon juice.   It will most likely turn lumpy, so be sure to stir out the lumps when mixing the batter.