1 box yellow cake mix
2 eggs
half cup of oil
cup of peanut butter.
Bake for 10 minutes at 350
Easiest and most delicious peanut butter cookies ever!
Quick & Easy Peanut Butter Cookies
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Easiest Peanut Butter Fudge EVER
So I saw this recipe and since I am a huge peanut butter lover had to try it. It was so easy and it tasted sooooo good. It had a slightly different consistency from fudge that I am used to but was a very good treat. This time I hid a portion away before the kiddies gobbled them all down. I will wake up early in the morning and have these as an early morning pick-up when the house is quiet.
Fudge Made From Cake Batter
Ingredients
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter or margarine, cut into small squares
1/4 cup milk or 1/8 cup soy milk
sprinkles (optional)
Instructions
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.
Spread into greased pan. Refrigerate for at least one hour.
* Makes one 6 x 6” container, or double for an 8 x 8” pan.
** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!
Angel Food Cake Lemon Bars SIMPLE
1 box Angel Food Cake mix
1 can of Lemon Pie filling
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9×13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish .They have more of an angel food cake texture than a traditional lemon bar texture. For extra little kick – add shaved chocolate to the top before serving.
I made these for the family last night —- they were gone with me having 1 piece – and that was a corner. urgh
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
ADDITIONAL: Consider adding some fresh fruit puree like strawberries, raspberries etc. For the chocolate lover add chocolate syrup or cut up candy bars or chocolate chips. Think of crushed nuts and caramel? How about a drizzle of maple syrup with a sprinkle of brown sugar? Just add your favorite ingredient before adding the top layer of crescent and bake as directed. Also, the filling can have some food dye placed into it to add a festive design for a special holiday!
Country & Victorian Times 