Peanut Butter Cups

Submitted by Jenny Hodges

1 Cube butter
1 Cup peanut butter
1 3/4 Cup graham cracker crumbs
1 1/2 Cup powdered sugar
2 Cups milk chocolate chips

Melt butter, stir in peanut butter. Blend sugar and graham cracker crumbs together and add to peanut butter mixture. Pat down in a 9 x 13 inch pan. Melt your chocolate chips in the microwave, stirring often. Spread chocolate on top on peanut butter mixture. Refrigerate until firm. Cut in squares and serve.

Cook's Note: You can put the peanut butter mixture in little muffin cups and cover them with chocolate for a fancier presentation.

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Peanut Butter Balls

These were at the holiday cooking class, but my camera ran out of batteries. When someone makes these, please take a picture and send it to me. Thanks!!

Submitted by Amanda Olsen

• 3 1/2 Cup Rice Krispies
• 4 Cup powdered sugar
• 1 cube soft margarine
• 2 Cup peanut butter

Combine above ingredients, mix well. With hands, form into 1 inch balls.

• 8 3/4 oz Hershey chocolate bar
• half bar of paraffin wax

Melt chocolate and wax in double boiler. Dip balls and cool on waxed paper. Makes about 8 dozen.

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Pumpkin Surprise

Submitted by Trisha Price

• 2 Cup canned pumpkin
• 1/2 tsp. salt
• 1 can sweetened condensed milk
• 1 Cup sugar
• 3 eggs, beaten
• 2 tsp. pumpkin pie spice
• 1 yellow cake mix
• 1 Cup butter, cold

Combine the first 6 ingredients and pour into a greased 9 x 13 pan. Then sprinkle the dry cake mix over the top. Then slice the butter and cover the dry cake evenly with it. Bake at 350 degrees for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream.

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Pretzel Turtles

Submitted by Dorothy Breinholt

• Small pretzels
• Rollo candy, unwrapped
• Pecan halves

Preheat oven to 250 degrees. On a cookie sheet place pretzel, then an unwrapped Rollo candy. Place in oven for 10 minutes or until Rollo is soft. As soon as you take them out of the oven, place a pecan half on top, pressing down lightly. Let set and enjoy!

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Mint Oreo Balls

(These went really fast at our cooking night. I was lucky to get this picture of the last one)

Submitted by Dorothy Breinholt

1 Pkg. Oreo's (can be double stuff)
1 8 oz. pkg. cream cheese
1 pkg. Andes Mints

1. In a food processor, mix Oreo's and cream cheese until smooth and sticks together.
2. Melt Andes mints in a microwave safe bowl for 1 minute and stir until it is smooth and all mints are melted. Do not overheat.
3. Take a small amount of the oreo mixture and roll into a ball. Dip into the melted chocolate and place on a parchment sheet until the chocolate sets. Enjoy!

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