Marvelous Recipes

These delectable munchies are quick-to-make and are ideal for after-school snacks and late-night refrigerator raids.

3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 (8 ounce) container non-dairy whipped topping, thawed
1 cup milk
1/2 cup chunky peanut butter
1 (4-serving size) box vanilla flavor instant pudding and pie filling
1/4 cup strawberry preserves

1. Line 12-cup muffin pan with paper baking cups. In a small bowl, combine the cracker crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup; top each with 1 tablespoon of the whipped topping.

2. In a medium mixing bowl, gradually add milk to the peanut butter, blending until smooth. Add pudding mix and beat at low speed of electric mixer until well blended, about 1 to 2 minutes. Fold in the remaining whipped topping.

3. Top each cup with 1 teaspoon of the preserves. Freeze for about 4 hours. To serve, peel off papers. Makes 12 snack cups.

Emily

Peanut butter, chocolate and butterscotch combined, give these dessert bars a unique flavor kids and adults alike will enjoy!

1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter
6 cups Special K cereal
1 (12 ounces) package semisweet chocolate chips
1 cup butterscotch chips

1. In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add the cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13×9-inch pan.

2. In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.* Makes 4 dozen.

* If these dessert bars have been chilled in the refrigerator for more than 1 hour, allow to stand at room temperature for about 15 minutes before cutting.

Emily

I’ll bet you can’t eat just one of these delicious butterscotch, peanut butter and chocolate flavored treats!

1 (10 to 11 oz) package butterscotch chips
1 cup peanut butter
1/2 teaspoon vanilla extract
8 cups crisp rice cereal
2 cups (12 oz) semi-sweet chocolate chips
1/4 cup butter or margarine, cubed
2 tablespoons water
3/4 cup confectioner’s sugar

1. In a large microwaveable bowl, combine butterscotch chips, peanut butter and vanilla. Cook on High until chips are completely melted; stir until mixture is smooth.

2. Gradually stir in the cereal until well coated. Press 1/2 the mixture into a greased 13×9-inch pan; set aside the remaining mixture.

3. In a separate large microwaveable bowl, melt the chocolate chips and butter; stir in the water until well blended. Add the confectioner’s sugar a little at a time, stirring after each addition, until mixture is smooth. Spread mixture over the cereal layer in pan.

4. Cover and refrigerate until the chocolate layer is set, about 10 minutes. Spread the remaining cereal mixture over the top; chill before cutting. Makes 24 cereal bars.

Emily

My granddaughter, Portia, was a little upset with me for not having this recipe posted when she was in the mood for peanut butter cookies. Luckily, she could call me for it. For the rest of you cookie lovers; here’s the recipe!

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups self-rising flour
additional granulated sugar

1. In a large mixer bowl, cream together the butter or margarine and peanut butter until smooth. Beat in the granulated sugar, brown sugar, egg and vanilla until creamy. Beat in the flour a little at a time, beating well after each addition.

2. Scoop by teaspoonfuls and roll into a ball; roll each ball in granulated sugar. Place on an ungreased cookie sheet, 2-inches apart. Dip a fork in granulated sugar and criss-cross each cookie, pressing down to flatten cookie slightly.

3. Bake at 375 degrees F for 9 to 11 minutes* or until very lightly browned around edges of cookies. Let cool on cookie sheet 5 minutes. Remove to wire rack to cool completely. Makes about 4 dozen cookies.

* Do Not over bake or cookies will be hard!

Emily