Desert Recipes

INGREDIENTS:

1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

DIRECTIONS:

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Ingredients:

• 3 cups corn flakes, crushed
• 1 cup crunchy peanut butter
• ½ cup sugar
• ½ cup white corn syrup
• 6 ounces chocolate chips

Directions:

• Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
• Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
• Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

Ingredients:

2 cups white sugar

½ cup butter

½ cup milk

1 teaspoon vanilla

1/3 cup unsweetened cocoa powder

2/3 cup peanut butter

3 cups quick cooking oats

½ cup chopped peanuts (optional)

Directions:

1. Place a piece of wax paper or foil on a cookie sheet.

2. Combine sugar, butter, milk, and cocoa in a medium saucepan

3. Cook over medium heat, stirring constantly until the mixture comes to a rolling boil.

4. Remove from heat and cool 1 minutes

5. Add peanut butter and stir to blend well

6. Add oats, peanuts and vanilla: stir well

7. Quickly drop mixture by heaping teaspoons onto the wax paper or foil

8. Cool completely before serving

9. Store in a cool dry place

Contributed by Brenda Howland

DELICIOUS!!