Servings 6-8

INGREDIENTS:

1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)

INSTRUCTIONS:——————————————-

Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

You will also find this recipe on www.recipezazz.com

Yield 5 dozen

INGREDIENTS:

1-1/2 cups quick-cooking oats

1 cup each or a combination of all — Skor toffee bits OR mini chocolate chips OR M&M’s miniature baking bits

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 rice cereal

1/2 teaspoon baking soda

1/2 cup butter, melted

1 package fudge brownie mix (for a 13-inch x 9-inch pan)

If you are a lover of Reeses peanut butter cups then you will LOVE these bars, I could eat the whole pan myself! 

For easy slicing refrigerate the pan for about 1 hour, remove then slice with a small sharp knife and place back in refrigerator until firm

INGREDIENTS:

2 cups confectioners sugar, sifted to remove small lumps

pinch salt

1 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

For the best flavor the meatballs and sauce should simmer for at least 1-1/2 hours

Servings 6

INGREDIENTS:

1-1/2 pounds lean ground beef (prepared into your favorite meatball recipe then shaped into about 1-inch balls or as desired)

oil, as needed

Sauce:

Taken from my “Favorites” folder!

This may be made up to 2 days ahead covered and refrigerated until ready to serve, allow to sit at room temperature for 30 minutes before serving

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

1/2 teaspoon cayenne pepper, or adjust to taste

2 tablespoons olive oil

1 garlic clove, minced (can use more)

2 tablespoons fresh lemon juice

1 (4.25-ounce) can chopped black olives

1/2 cup chopped pimiento-stuffed olives

salt and fresh ground black pepper, to taste

crackers or pita chips

INSTRUCTIONS:—————————————

Stir together first 5 ingredients until smooth and well blended.

Mix in olives, then season with salt and pepper.

Serve with crackers.

You will also find this recipe on Recipezazz.com

These will keep for one week in the refrigerator but don’t worry after a few days you’ll be making more!

Yield 4 cups

INGREDIENTS

1 1/2 cups rice vinegar

1-2 serrano chilies, halved and seeded (use 1 for milder flavor)

1 small onion, sliced

1 (1-inch) piece fresh ginger, peeled and cut into thirds

1/4  to 1/3 cup sugar (or to taste)

1 tablespoon kosher salt

1/2 teaspoon crushed pepper flakes (can use more)

3 medium zucchini, cut into 1/4-inch slices

INSTRUCTIONS:————————————-

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies,onion,  ginger, sugar, and salt; bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.

Remove from heat, then add the red pepper flakes and let sit for 15 minutes.

Place the zucchini slices in a large bowl.

Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally, then refrigerate.

Posted on recipezazz.com

Taken from my “Favorites” folder! if you watching your sodium intake you may want to use unsalted butter, crackers and nuts

You may find yourself eating the whole pan, these are very addictive!

INGREDIENTS:

1 (10-ounce) package saltine crackers, salted or unsalted (more if needed)

1-1/2 cups butter, cubed

1-1/2 cups brown sugar, packed

2 teaspoons vanilla

1(12 ounce) package milk chocolate baking chips

2 cups coarsely chopped salted cashews (can use unsalted if desired)