Peanut Butter Swirled Brownies

Peanut Butter Layer from Martha Stewart

Brownies:

1/2 cup butter
1/2 cup vegetable or canola oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp. salt
1 tsp. vanilla
1-3/4 cups flour

Peanut Butter Layer:

1/2 cup (8 TBS) unsalted butter, melted
1 cup powdered sugar
1-1/2 cup peanut butter
1 tsp. vanilla extract
1/2 tsp salt (I didn't use because I used salted butter)

1. Preheat oven to 350℉.  Grease a 9x13 inch baking pan.

2. In a medium bowl, melt butter in microwave.  Add oil, sugar, and cocoa.  With a wooden spoon stir in the eggs, salt, vanilla, and flour.  Stir until combined.  Set aside and make peanut butter layer.

3.  Mix together melted butter, powdered sugar, peanut butter, vanilla and salt until smooth.

4.  In prepared pan pour half of brownie batter and smooth evenly in pan.  On top of brownie batter add half peanut butter mixture by spoonfuls.  Then add rest of brownie batter by spoonfuls followed by rest of peanut butter mixture.

5.  Using a knife, swirl batters together until evenly distributed.  Bake for 30-35 minutes.  Let cool and cut into bars.

Easy Pulled Pork Sandwiches

from Allrecipes.com

2 pound pork roast (I used shoulder roast) or beef roast
1 (12 oz) can rootbeer
1 (18 oz) bottle barbecue sauce
8 hamburger buns

1.  Spray a crockpot with nonstick cooking spray.  Put roast in bottom of crockpot.  Pour rootbeer on top of the roast.  Cook on high for about 6-7 hours or until roast pulls apart easily.  (Or low for about 10-12 hours).

2.  Drain pork roast well.  (If you used a bone-in roast remove bones)  Shred roast with two forks.  Mix barbecue sauce with shredded pork.  Serve immediately or continue to cook in slow cooker until ready to serve. (I cooked on low for another hour.)   Serve on toasted hamburger bun if desired.

Zucchini Brownies

from Lori E.

Brownies:**
 1/2 cup vegetable oil
1-1/2 cups sugar
2 tsp. vanilla extract
2 cups flour
1/2 cup cocoa powder
1-1/2 tsp baking soda
1 tsp. salt
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

Frosting:
6 TBS cocoa powder
1/4 cup butter or margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 tsp. vanilla extract

1.  Preheat oven to 350℉.  Grease and flour a 9x13 inch baking pan.

2.  In a large bowl, mix together the oil, sugar, and 2 tsp. vanilla until well blended.  In another bowl;, combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.

3.Fold in the zucchini and walnuts (if using).  Spread evenly into the prepared pan.

4.  Bake for 25-30 minutes until brownies spring back when gently touched.

5.  To make the frosting, melt together the 6 TBS cocoa and butter; set aside to cool.  In a medium bowl, blend together the confectioners' sugar, milk, and 1/2 tsp. vanilla.  Stir in to cocoa mixture.   Spread over the cooled brownies before cutting into squares.

**It isn't a misprint: You don't need eggs.

Pancake Muffins-Breakfast on the go

from The American Homemaker

3 cups pancake mix
2 eggs
1-1/4 cups water
1 TBS vegetable oil
1 cup cheddar cheese, shredded
1 cup cooked chopped ham or cooked crumbled bacon or browned sausage

1.  Mix all ingredients well.

2.  Grease 12 muffin cups well and divide batter evenly among the cups.  The cups will be full.  Bake at 400℉ for 15-18 minutes or until golden brown.  Let cool in cups for a few minutes before removing.

3.  Serve with maple syrup to dip.

Taco Seasoning Mix

2 tsp dried minced onions
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed dried red pepper
1/2 tsp dried minced garlic
1/4 tsp dried oregano
1/2 tsp ground cumin

1.  Combine all ingredients in a small bowl until mixed.  Label and store in a snack size bag in a cool dry place.   Use within 6 months.  Makes 1 package (about 2 TBS) Taco Seasoning Mix.

Taco Filling
1 lb lean ground beef
1/2 cup water
1 pkg. Taco Seasoning Mix

1.  Brown ground beef in a medium skill over medium-high heat.  Drain excess grease.  Add water and Taco Seasoning Mix.  Reduce heat and simmer 10 minuter, stirring occasionally.

Makes filling for 8-10 tacos

One-Pot Spaghetti

from Recipe Shoebox

1 lb. ground beef or ground sausage (or half of each)
1 onion, finely chopped
2 garlic cloves, minced
1 large can (32 oz) chicken broth (4 cups)
3 cups water
2 cans (6 oz. each) tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. black pepper
1 box (12 oz) spaghetti noodles, broken in half, uncooked
1/2 cup grated Parmesan cheese or other cheese, optional

1.  In a large saucepan cook the ground beef and/or sausage, onion, and garlic until meat is brown and onion is tender.  Drain grease. 

2.  Stir in the broth, water, tomato paste, oregano, basil, and pepper.  Bring to a boil.

3.  Add the broken spaghetti, a little at a time, stirring constantly.  Return to boiling; reduce heat.  Boil gently, uncovered, for 17-20 minutes or until spaghetti is tender and sauce is of the desired consistency, stirring frequently.

Serve with Parmesan cheese.