Peanut Butter M&M Cookies

Lesli

I like to make these cookies extra big. Just keep pushing the M&Ms into the tops because they want to keep trying to pop out. The recipe really doesn't have any flour in it.

1 1/2 cups peanut butter
1/2 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 t. vanilla extract
4 1/2 cups quick oats
2 t. baking soda
M&Ms

Cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine oats and soda; gradually add to creamed mixture. Drop dough balls onto cookie sheets (I use two cookie scoops per cookie and roll them together). Bake at 350 for 10 minutes. Push M&Ms into cookies and bake 2 more minutes. As the cookies cool, you'll need to continue pushing the M&Ms into the tops or they'll rise out.

Rice Pudding

2 cups cooked rice (I use what I have leftover between 2-3 cups)
1 1/3 cups milk (I use 1% and it works fine)
1 11oz. can evaporated milk
1/2 cup raisins
1 TBS cornstarch
1/4 tsp salt
1/2 cup sugar
2 eggs slightly beaten
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2 or 3 quart saucepan combine cornstarch, salt and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2 cup servings. This pudding will thicken more as it cools. Sometimes I add about 1/2 cup coolwhip after it is cooled or if it's too thick add a little more milk. Bob and Taylor LOVE this!

Judy Cash

Chocolate Peanut Butter Brownies (w/ glaze)

Kaleena Jensen

1 1/4 cups (2 1/2 sticks) butter melted
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
1 2/3 cups all purpose flour
2/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1 10 oz pkg Reese's Peanut Butter Chips, divided

Glaze: 1/2 cup Reese's Peanut Butter Chips
2 Tbsp butter, 2 Tbsp milk...... Microwave on 50% for 45 seconds and stir until melted and smooth, gradually whisk in
1/4 cup powdered sugar until smooth

Brownies: Preheat oven to 350, grease 9x13 pan. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended. Add bag of Peanut Butter chips except for 1/2 cup for glaze, stir into batter. Spread batter into pan and bake 30-35 minutes or test with toothpick. Cool completely. Prepare glaze and drizzle over brownies, let stand until set. Cut and enjoy!!