PEANUT BUTTER SURPRISE COOKIES

½ CUP CREAMY PEANUT BUTTER
4 TBSP. BUTTER, ROOM TEMP.
1 CUP FIRMLY PACKED BROWN SUGAR
2 EGGS
1 TSP. VANILLA
1 ½ CUPS ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
¼ TSP. SALT
1/3 CUP SUGAR, FOR ROLLING DOUGH
36 MINI CHOCOLATE PEANUT-BUTTER CUPS, CHILLED AND UNWRAPPED

1. PREHEAT OVEN TO 350 DEGREES. IN A MIXING BOWL, CREAM PEANUT BUTTER AND BUTTER UNTIL SMOOTH. ADD BROWN SUGAR; BEAT UNTIL COMBINED, SCRAPING DOWN BOWL AS NEEDED. ADD EGGS, AND VANILLA, AND BEAT UNTIL INCORPORATED.
2. IN A SMALL BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, AND SALT. WITH MIXER ON LOW SPEED, GRADUALLY BEAT IN FLOUR MIXTURE IN TWO BATCHES.
3. ROLL DOUGH INTO BALLS. PLACE GRANULATED SUGAR ON A PLATE; ROLL BALLS IN SUGAR, COATING COMPLETELY.
4. BAKE UNTIL COOKIES BEGIN TO PUFF UP SLIGHTLY, ABOUT 7 MINUTES. REMOVE FROM OVEN. PRESS ONE CANDY IN CENTER OF EACH COOKIE. RETURN TO OVEN AND COOK ABOUT 6 MORE MINUTES. LET COOL 10 MINUTES BEFORE

COFFEE CAKE

¾ CUP BUTTER, SOFTENED FILLING:
1 CUP SUGAR ½ CUP BROWN SUGAR
3 EGGS 1 ½ TSP. CINNAMON
1 ½ TSP. VANILLA MIX TOGETHER
½ CUP LIGHT MOLASSES
3 CUPS FLOUR
1 ½ TSP. BAKING POWDER
2 TSP. BAKING SODA
¼ TSP. SALT
1 1/3 CUPS SOUR CREAM

HEAT OVEN TO 350 DEGREES. GREASE SQUARE PAN. COMBINE BUTTER, SUGAR, EGGS, VANILLA, AND MOLASSES IN LARGE MIXER BOWL. BEAT ON MEDIUM SPEED FORE 2 MINUTES. MIX IN FLOUR, BAKING POWDER, SODA, AND SALT ALTERNATELY WITH SOUR CREAM. SPREAD 1/3 BATTER IN PAN. SPRINKLE WITH 1/3 FILLING. REPEAT 2 TIMES. BAKE 55 TO 60 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

CARROT CAKE

MIX WELL:
2 CUPS SUGAR
4 EGGS
1 ½ CUPS OIL

MIX TOGETHER:
2 CUPS FLOUR (SIFTED)
¼ TSP. SALT
2 TSP. BAKING SODA
1 TSP. CINNAMON
½ TSP. ALLSPICE

MIX BOTH MIXTURE TOGETHER AND ADD:
3 CUPS RAW CARROTS (GRATED)

PUT IN A LARGE 9 *13 PAN AND BAKE AT 375 DEGREES FOR 45 TO 50 MINUTES.

FROSTING FOR CARROT CAKE
1 BOX POWDERED SUGAR
8 OZ. CREAM CHEESE, SOFTENED
1 STICK BUTTER
2 TBSP. VANILLA
MIX WELL AND FROST CAKE

DEVILED EGGS

6 HARD COOKED EGGS
½ TSP. SALT
½ TSP. DRY MUSTARD
¼ TSP. PEPPER
3 TBSP. MAYO

CUT PEELED EGGS LENGHTWISE IN HALF. SLIP OUT YOLKS; MASH WITH FORK. MIX IN SEASONINGS AND DRESSINGS. FILL WHITES WITH EGG YOLK MIXTURE. SPRINKLE WITH PAPRIKA.

JACKIE’S PEANUT BUTTER PIE

CRUST:
1 CUP OREOS, CRUSHED
½ CUP OATMEAL COOKIES, CRUMBLED
2 TBSP. BUTTER

MELT BUTTER, MIX WITH OTHER INGREDIENTS, PRESS INTO 9-INCH PAN.

FILLING:
1 QUART OF VANILLA ICE CREAM SOFTENED
½ CUP CREAMY PEANUT BUTTER
1 CUP CRUMBLED UP OATMEAL COOKIES
1/3 CUP PEANUT BUTTER CHIP (OPTIONAL)
2 TBSP. MINIATURE SEMI-SWEET CHOCOLATE CHIPS (OPTIONAL)

IN A LARGE BOWL FOLD ICE CREAM AND PEANUT BUTTER TOGETHER UNTIL BLENDED. STIR IN OATMEAL COOKIE CHUNKS AND PEANUT BUTTER AND CHOCOLATE CHIPS. SPREAD IN PREPARED CRUST. FREEZE FOR 3 TO 4 HOURS. MAY TOP WITH COOL WHIP, CARAMEL SAUCE, OR BANANA SLICES.

MERINGUE

2 EGG WHITES
4 TBSP. SUGAR
FEW GRAINS OF SALT
1 TSP. LEMON JUICE

ADD SALT AND LEMON JUICE TO EGG WHITES AND BEAT UNTIL FROTHY. ADD SUGAR BY THE TSP. BEAT UNTIL MERINGUE HOLDS FIRM PEAKS. SPREAD ON COOLED PIE. SWIRL TO EDGES AND BAKE IN 350 DEGREE OVEN ABOUT 10 MINUTES OR UNTIL LIGHTLY BROWN.

CHEESECAKE

2-8OZ. PKGS. CREAM CHEESE
1 CUP SUGAR
3 TSP. VANILLA
¾ TSP. LEMON JUICE
3 EGGS

AFTER BAKING CRUST, REDUCE HEAT TO 300 DEGREES. BLEND PIE INGREDIENTS AND OUR INTO CRUST. BAKE 1 HOUR OR UNTIL FIRM. THEN MIX 1 PINT SOUR CREAM, 7 TBSP. SUGAR, AND 2 TSP. VANILLA. POUR OVER 2 PIES AND COOK FOR 1 MORE MINUTE.

GRAHAM CRAKER PIE CRUST
1/3 TO ½ CUP MELTED BUTTER
3 TBSP. BROWN SUGAR
12 GRAHAM CRACKERS
MIX WITH HANDS AND MOLD INTO PIE PAN