Peanut Butter Cup Cookies

1 cup butter, softened ½ cup sugar

½ cup creamy peanut butter

¾ cup packed brown sugar

1 egg 1 tsp. vanilla

2 cups flour 1 tsp. baking soda

1 pkg. (13 oz.) miniature peanut butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 T. creamy peanut butter

1 tsp. shortening

Directions:  In a large bowl, cream butter, peanut butter and sugars until light and 

fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to 

creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to 

handle. 

Roll into 1 ¼ inch balls.  Press a miniature peanut butter cup into each; reshape balls.  

Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 

minutes or until edges are lightly browned.  Cook for 2 minutes before removing 

form pans to wire racks.  

For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and 

shortening; stir until smooth.  Drizzle over cooled cookies.

Comment:  Reduced-fat peanut butter does not work in this recipe.

Spaghetti Pie

6 oz. Spaghetti (3 cups cooked)

1 lb. fresh sausage or ground beef

2 T. margarine

2 eggs, beaten

1/3 cup Parmesan cheese

½ cup shredded Mozzarella cheese

1 cup Ricotta cheese

Directions:  Cook spaghetti.  Drain.  Stir margarine in to hot spaghetti, then add eggs 

and Parmesan.  Form spaghetti mixture into a “crust” in a greased, large pie plate.  

Spread Ricotta cheese.

In skillet, brown meat.  Drain fat.  Stir in spaghetti sauce and heat through.  Turn 

meat mixture into spaghetti crust.  Bake uncovered at 350 degrees for 20 minutes.  

Sprinkle with Mozzarella; bake until melted, about 5 minutes.

Comment:  Use Ragu thick sauce.  Feel free to add favorites like mushrooms, 

peppers, onions.

Spanish Green Beans

2 cans French-cut green beans

1 can tomato soup

¼ lb. bacon

1 onion, chopped

½ cup brown sugar

Directions:  Cut bacon into ½” pieces, fry, drain excess grease.  Combine onion, 

soup, sugar, and beans.  Add fried bacon.  Turn into greased casserole dish.  Bake at 

350 degrees for 1 hour.

Comment:  Simple and good.

Tropical Paradise Fruit Salad

1 egg, beaten 2 T. sugar

2 T. lemon juice 1 T. butter

Dash salt 8 oz. Cool Whip

1 cup pineapple tidbits 1 cup Mandarin oranges

1 cup white grapes, halved

1 cup mini-marshmallows

1 cup sliced bananas

Directions: Over a double boiler, mix beaten egg, lemon juice, salt, and sugar.  Stir 

until thick and smooth.  Add butter.  Cool.  Place fruit and mini0marshmallows in 

bowl (except bananas).  Gently add egg mixture.  Stir to coat fruits.  Fold in whipped 

cream.  Chill overnight.  Add bananas just before serving. 

Comment:

Mr. Pete’s Chocolate Fudge Sauce

1 ¾ cup heavy cream

¾ cup brown sugar

¼ cup butter, cut into small pieces

2 ¾ cups semisweet chocolate chips

1/8 tsp. sea salt

1 tsp. vanilla extract

Directions:  In a heavy saucepan over low heat, bring the cream just to a boil than 

add the brown sugar and stir just until it dissolves.  Add small pieces of butter until 

completely melted, then stir in the chocolate chips.  Wait 3 to 5 minutes so that 

chocolate is very soft before folding it in with a spatula.  Stir in the salt and vanilla 

and blend until well incorporated.  Let cool for 15 minutes; it will thicken as it cools.

Can be stored up to 1 week in the refrigerator in a glass jar.  Heat until warm but not 

hot, before serving.

Comment:  Paula Deen says this is the best chocolate sauce ever!