Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
9 inch pan and bake in 350\u00b0 oven for
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Mix the first 4 ingredients and bring to a hard boil, no more than 3 minutes. Remove from heat and add the peanut butter, vanilla and oatmeal. Drop from spoon onto wax paper.
ne-half cups of quick cook oats.
(Add one half
Top with crushed pineapple.
Add sugar to cornstarch; cook until thick.
Spread over top.
Cool well.
Cut in squares.
Keeps well.
Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
Stir in peanut butter until well mixed.
Remove from heat.
Add cereal & marshmallows, toss until well coated.
Press mixture onto bottom of buttered 13x9 inch baking pan.
Refrigerate until firm (about 30 minutes).
Cut into bars.
Store refrigerated.
Put sugar, milk and butter in a saucepan.
Cook over medium heat, stirring constantly until bubbles appear over entire top. Cook 2 minutes longer.
Remove from heat and stir in peanut butter.
When peanut butter is melted, stir in vanilla and oats. Spoon out on waxed paper.
Let them set until they are set.
Cook ground meat and chopped onion together in a small amount of oil.
Drain excess moisture and fat off.
Add water, barbecue sauce and Minute rice.
Bring to a boil.
Cover and simmer for 5 minutes.
Add Velveeta cheese and fill peppers.
Place in skillet with a little water and heat.
Combine sugar, oleo, milk and cocoa in a saucepan; cook at a full rolling boil for 1 minute.
Remove from heat.
Add vanilla and peanut butter and blend thoroughly.
Drop by spoonfuls onto waxed paper and cool until firm.
Mix sugar, milk, butter and cocoa. Bring to a boil and cook for 1 1/2 minutes. Take from heat and add vanilla and oatmeal. Beat the mixture until it starts to get stiff.
Drop by teaspoons on waxed paper or aluminum foil.
Let cool and ready to eat.
Cook sugar, milk and oleo until butter is melted, about 1 minute. Add peanut butter while still hot. Beat until smooth. Pour over oatmeal to which cocoa and vanilla have been added. Add coconut and nuts last. Make out while still warm in balls or pour into pan and chill in refrigerator.
Mix sugar, milk, butter and cocoa.
Bring to a boil.
Cook for 1 1/2 minutes.
Remove from heat.
Add vanilla and oatmeal.
Add nuts and coconut, if desired.
Beat mixture until it starts to get stiff.
Drop teaspoon size drops on wax paper.
Cool.
Makes 3 1/2 dozen.
Cook first 4 ingredients 1 1/2 minutes.
Add oats and peanut butter.
Stir; remove from heat.
Drop by teaspoon on wax paper.
Mix sugar, butter, cocoa and milk in saucepan. Bring to boil quickly. Reduce heat to medium and cook additional 3 to 4 minutes. Remove from heat and add oats and vanilla. Drop by teaspoon onto waxed paper and let stand until hardened.
Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
Use trimming from head and tail and remaining rollettes to fill in the gaps.
Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. ...
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
Mix egg and gelatine; stir over low heat until dissolved.
Mix remaining ingredients with gelatine and egg mixture.
Pour into No Bake or Graham Cracker Pie Crust and sprinkle 1 teaspoon ground cinnamon and 1 teaspoon nutmeg over top.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.