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Warm Brownie Pudding

Follow the directions exactly, and this batter will bake into a rich brownie with a layer of pudding underneath.

1 (19.5 ounce) package fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1-1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1-1/3 cups boiling water
Ice cream or whipped cream, (optional)

1. Preheat oven to 350 degrees F. Grease two 9-inch square baking dishes.

2. Combine the brownie mix, oil, eggs and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes.

3. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle 1/2 of the mixture evenly over the batter in each baking dish.

4. Pour 1/2 of the boiling water on top of the brown sugar mixture in each baking dish. Bake until set, about 23 minutes. Serve warm with ice cream or whipped cream, if desired. Makes 10 to 12 servings.

*To reheat leftovers, cover with plastic wrap and heat on Low in the microwave. It is also delicious served cold.

Emily

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Peanut Butter Snacking Cups

Peanut Butter Snacking CupsDSCN2585These 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

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Raisin Rice Pudding

Raisin Rice PuddingPlump raisins and creamy rice; a delightful breakfast or dessert combination!

4-3/4 cups milk
2/3 cup long grain white rice
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/3 cup raisins
2 teaspoons vanilla
2 egg yolks

In a large saucepan, combine 4 cups of the milk, rice, sugar, butter or margarine and cinnamon. Simmer over Low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat; stir in raisins and vanilla.

Pour 3/4 cup milk into a small saucepan; bring to a simmer. Whisk egg yolks in small bowl to blend; gradually whisk the hot milk into the beaten egg yolks. Return mixture to the saucepan; stir over medium heat about 2 minutes. DO NOT boil. Stir egg mixture into rice mix.

Transfer to a large non-metal dish; cover and chill in refrigerator. May be eaten hot, if preferred. Store left-overs, covered, in the refrigerator. Makes 6 servings.

Emily

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