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).
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped
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.
- 3 cups corn flakes, crushed
- 1 cup crunchy peanut butter
- ½ cup sugar
- ½ cup white corn syrup
- 6 ounces chocolate chips
- 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
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)
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