No bake peanut butter squares

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.


chocolate nuggets

Chocolate Nuggets
1 package devil’s food, Swiss or dark chocolate cake mix
1/2 cup cooking oil
2 eggs
1 cup semi-sweet chocolate pieces
Pecan halves
Preheat oven to 350 degrees. Blend cake mix, oil and eggs. Stir in chocolate pieces. Drop from a teaspoon onto an ungreased cookie sheet. Top each cookie with a pecan half. Bake for 10 to 12 minutes, until cookies test done with a toothpick. Cool on pan about 1 minute; remove to racks to finish cooling.
Makes 4 to 5 dozen.


Peanut butter rocky road

Peanut Butter Rocky Road
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts
Place chocolate chips, butterscotch chips and peanut butter in 2 quart bowl. Microwave, uncovered, on high (100% power) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread into buttered square 8 by 8 by 2 inch pan. Refrigerate until firm, at least 1 hour. Cut into squares.


Chicken macaroni mingle

Chicken Macaroni Mingle
1/4 cup chopped green pepper
1 tablespoon minced onion
1/8 teaspoon oregano leaves, crushed
1 tablespoon butter or margarine
1 can (5 ounces) chunk white chicken
1 can (15 ounces) elbow macaroni and cheese
Cook green pepper, onion and oregano in butter in saucepan until tender. Add remaining ingredients; heat, stirring occasionally.
Makes 2 servings.


Chocolate kisses

Chocolate Kisses
1/4 teaspoon salt
1/8 teaspoon cream of tartar
3 egg whites
1 cup sifted powdered sugar
1/3 cup fine saltine cracker crumbs
1 cup chocolate chips, melted and cooled slightly
Sprinkle salt and cream of tartar on egg whites; beat with a rotary beater to a coarse foam; gradually add sugar and beat until stiff enough to hold a peak. Fold in cracker crumbs; fold in chocolate. Drop by spoonfuls onto waxed paper-lined baking sheets. Bake at 350 degrees for 8 to 10 minutes. Cool for 5 minutes; remove cookies from paper. Store in covered container.
Makes 3 dozen.


Zucchini chocolate chip cookies

Zucchini Chocolate Chip Cookies

Combine in large bowl:

2 eggs, beaten
2 sticks butter, softened
1/3 c. brown sugar
2/3 c. honey (raw and local is best)
2 t. vanilla

Combine in medium bowl:

2 c. white flour (I use Bob’s Red Mill)
2 c. whole wheat flour (pastry flour)
1 t. baking soda (I use aluminum-free)
1/2 t. sea salt
1/2 t. cinnamon
1/2 t. nutmeg

Blend dry ingredients with wet. Add:

2 c. finely shredded zucchini (local and organic is best)
12 oz. chocolate chips

Drop by spoonful onto greased baking sheet. Bake at 350* for 10-15 minutes.

Low cholesterol brownies

Low Cholesterol Brownies
1/2 cup vegetable oil
3 egg whites
3/4 cup sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Combine oil, egg whites, sugar and vanilla; mix until smooth. Blend in flour, cocoa, baking powder and salt. Stir in nuts and raisins. Pour batter into greased 8 inch square pan. Bake about 15 minutes. Cool completely before cutting into squares.