Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies

For the Batter
1 pkg brownie mix (9x13 size)
Plus all ingredients to make the cake like version of the brownie mix
For the Filling
4 tablespoon butter melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter
1/2 teaspoon vanilla

preheat oven according to directions on brownie mix. line 8 in square baking pan with foil. spray bottom with non stick spray.

make batter according to directions on box for cake like brownies. Make filling: stir together butter sugar, pb, and vanilla in a bowl until smooth. pour one-third of batter into prepared pan, spread evenly. Drop dollops of half of the pb filling on top of batter, about 1 in. apart. Drizzle remaining batter on top and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl pb filling into batter with butter knife, running knife length wise and crosswise.
Bake according to brownie directions. let cool for about 15 min and lift out of pan. let cool completely before cutting!!

Party Monsters

Found these in my Taste of Home magazine. They are too FREAKING CUTE not to share! I wanted to post them now so you could make them for Halloween if you wanted.

Just click on the link for the recipe.
Purple People Eater 
Eyes on You
Green-Eyed Monster
Orange You Spiky

Easy Chicken or Turkey Pot Pie

All-time favorite at my house! And the best part... leftovers are even better the next day!

Ingredients:

Ready made pie crusts

1/3 C Butter or Margarine

1/3 C Chopped Onion

1/3 C Chopped Celery

1/3 C Flour

1/2 tsp Salt

1/4 tsp Pepper

1 3/4 C Chicken Broth

1/2 C Milk

2 1/2 C Shredded Cooked Chicken or Turkey (Turkey is best!)

2 C Frozen Mixed Vegetables, thawed

1 C Cooked Diced Potatoes (optional)

Directions:

Heat oven to 425 F. Make pie crusts as directed on box using 9 inch glass pie pan. In 2 Quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubble and thickened. Stir in chicken and mixed vegetables. Remove from heat.

Spoon chicken mixture into crust-lined pan. Place second crust on top and seal. Cut slits on top of crust. Bake 30-40 minutes or until crust is golden brown. Let stand 5-10 minutes before digging in to let sauce thicken. Serves 6.

Tomato Bisque Soup & Grilled Cheese

This tomato soup is the perfect dish for a cool day! I've fed it to tomato soup haters and lovers alike and they all enjoy it! **Even my KIDS will eat it** and that's saying something!

Ingredients:

1/4 C Chopped Onion

1/4 C Chopped Celery

1/4 C Margarine

3 Tbsp Flour

1 tsp Salt

1/8 tsp Pepper

1 1/2 C Chicken Broth

1 1/2 C Milk

3 C Canned Stewed Tomatoes

In large saucepan saute onion and celery in margarine until tender. Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly.

Gradually stir in broth and milk, cook until slightly thickened, stirring constantly.
Puree tomatoes in blender and add to soup base.

I add basil for flavor and a sprinkle of coloring. Heat gently, stirring frequently.

Serve with grilled cheese sandwiches for dipping. Serves 5-6

Banana Chocolate Chip Cookies

I had all these bananas that needed to be used up so I decided to try cookies, I have never made banana cookies before and they turned out really good.

Sift together: I didn't sift!
2 1/4 cups flour
2t. baking powder
1/4t. baking soda
1/2t. salt
Mix together:
2/3 mashed bananas
1/3 cup milk
mix in bowl 2/3 cup shortening and gradually add 2/3 cup sugar. Beat in 2 eggs, one at a time. Alternate four and banana mixture. fold in one pack chocolate chips, and 1/2 cup nuts (i left these out), Bake 350 for 10- 15 min. I cooked them for about 13 min and then let them cool on the pan! Enjoy

Jello Cheesecake

Another recipe from Tessa.... So since she won't post anything, I guess I will. :) She's lucky I at least give her credit. Ha ha. I always do the dirty work.

Crust:
1 1/2 cups Graham cracker crumbs, or lay whole graham crackers
1/4 cup sugar
1/2 cup melted Margarine

Mix together and press into bottom of 9x13 pan. Refrigerate until ready to fill.

Filling:
1/2 cup sugar
8 oz cream cheese
1 8 oz tub cool whip

Beat softened cream cheese and sugar until smooth. Gently stir in cool whip. Spread evenly over crust. Refrigerate.

Top:
1 pkg Raspberry Jello (large size)
2 cups frozen raspberries
1 can mandarin oranges, drained
*** You can use any fruit and jello flavoring you want.. This is just my favorite. :) ***

Stir 1 1/2 cup boiling water into Jello mix until dissolved. Stir in 1 1/2 cups cold water. Pour over cream cheese mixture. Pour in fruit. Refrigerate for 3 hours or until firm. Serve with cool whip if desired.