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.
Cook NO YOLKS to package directions Add
Cook NO YOLKS according to package directions,
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.
Bring water to boil.
Add rice.
Lower heat and cook about 20 minutes or until rice is tender and all water absorbed.
Cool rice completely and then put in fridge until it's cold.
Mix pudding as directed on the package.
Add pudding to cold rice.
Plump the raisins in a little hot water.
Let cool.
Add to rice mixture along with the cinnamon.
Cool until serving time.
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
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.
Mix 1 stick butter and 2 cups graham cracker crumbs and put in a 13 x 9 x 2-inch pan.
Beat the powdered sugar, 2 sticks butter and eggs no less than 15 minutes.
Spread mixture over crust and cover with sliced bananas, then spread 1 (No. 2) can pineapple and cover with large Cool Whip and sprinkle with chopped pecans and cut up cherries.
Refrigerate overnight.
Serves 12.
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.