No Bake Peanut Butter Squares
12 ounces peanut butter
1/2 stick butter
1 1/4 cups graham cracker crumbs
1 (16 ounce) box powdered sugar
1/3 cup boiling water
2 cups chocolate chips
1/2 stick butter
Combine peanut butter, 1/2 stick butter, graham cracker crumbs, powdered sugar and water. Press into 9 by 13 inch pan. Heat chocolate chips with 1/2 stick butter over low heat until melted. Spread over peanut butter mixture. Let cool; cut into squares.
1 cup sugar
2/3 cup margarine, melted
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1 1/2 cups coarsely chopped pears
1/2 cup walnuts
1 teaspoon vanilla
Beat eggs; blend in sugar, margarine and vanilla. Combine flour, cocoa and baking powder; stir into egg mixture until batter is smooth. Fold in pears and nuts. Turn into a greased 8 inch square baking pan. Bake at 350 degrees for 30 to 35 minutes.
Peanut Butter Bars
1 (18.25 ounce) package yellow cake mix
1/2 cup chopped pecans
2/3 cup evaporated milk
1/4 cup margarine, melted
1/2 cup peanut butter chips
1/2 cup chocolate syrup
Combine dry cake mix, pecans, milk and margarine in a medium bowl; mix well. Pour half the mixture into a greased 9 by 13 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with peanut butter chips and drizzle with chocolate syrup. Top with small spoonfuls of remaining cake mixture. Bake for another 20 minutes. Cool and cut into bars.
Apple Pecan Crepes
1 (21 ounce) can apple pie filling
1/2 teaspoon cinnamon
1/2 cup broken pecan pieces
Custard Sauce (your favorite recipe)
Combine pie filling, cinnamon and pecan pieces. Spoon 2 1/2 tablespoons filling down center of each crepe and overlap edges. Place in chafing dish or oven-proof serving dish. Heat through. Serve with custard sauce.
Makes 8 servings.
Macaroni Ham Vegetable Casserole
1 cup elbow macaroni (4 ounces)
1 1/2 teaspoons salt
1 1/2 quarts boiling water
1/2 cup diced cooked ham
1 can (7 1/2 ounces) semi-condensed cream of mushroom soup
1 can (8 ounces) cut green beans, drained
Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Drain macaroni. Add ham, soup and green beans; cook, stirring, until hot.
Makes 2 servings.
Beefy Mushroom Stew
1 1/2 pounds beef cubes
2 tablespoons shortening
1 can (10 3/4 ounces) condensed beefy mushroom soup
1 tablespoon lemon juice
1/2 teaspoon rosemary leaves, crushed
1 package (10 ounces) frozen cauliflower
1 cup carrots, cut into 1/2 inch pieces
Brown beef in shortening in heavy pan; pour off fat. Add soup, lemon juice and rosemary; cover and cook over very low heat for 2 1/2 hours. Add cauliflower and carrots; cook for 10 to 15 minutes longer, or until vegetables are done, stirring occasionally.
Makes 2 servings.
Spiced Oatmeal Cookies
1/2 cup unsalted margarine
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup seedless raisins or currants
Spray cookie sheet with nonstick cooking spray. Use a large bowl and electric mixer on high speed; beat together margarine and sugars until creamy. Add egg and vanilla. Beat until light and fluffy. In medium-size bowl, combine flour, baking soda, cinnamon and nutmeg; stir until mixture is well-blended with margarine mixture. Stir in oats and raisins. Drop by rounded teaspoons, 2 inches apart, on prepared baking sheets. Bake at 350 degrees for 10 to 12 minutes, or until lightly browned.
Makes 4 dozen.