Brownies with Peanut Butter Chips
Serves: 32
Source: Hershey's

Ingredients:

1 -1/4 cups (2-1/2 sticks) butter or margarine, melted
1 -3/4 cups sugar
4 eggs
2 teaspoons vanilla extract
1 -2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 -2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
PEANUT BUTTER CHIP GLAZE (Recipe Follows)

Instructions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. 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. Reserve 1/2 cup peanut butter chips for glaze; stir remaining
chips into batter. Spread batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool completely in pan on wire rack. Prepare PEANUT BUTTER
CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut
into squares. About 32 brownies.

PEANUT BUTTER CHIP GLAZE:
1. Combine 1/2 cup REESE'S Peanut Butter Chips (reserved from
brownies), 2 tablespoons butter or margarine and 2 tablespoons milk in
small microwave-safe bowl.

2. Microwave at HIGH (100%) 45 seconds; stir until chips are melted
and mixture is smooth. Gradually add 1/4 cup powdered sugar, beating
with whisk until smooth. About 1/2 cup glaze.


Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

Chocolate Cream Cheese Brownies
Serves: 36
Source: Hershey's

Ingredients:

1 cup Butter or margarine, softened (2 sticks)
1 package Cream cheese, softened (3 oz.)
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped nuts
BROWNIE FROSTING (Recipe Follows)

Instructions:

1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.

2. Beat butter, cream cheese and sugar in large bowl until light and
fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder
and salt; gradually add to butter mixture until well blended. Stir in
nuts. Spread batter into prepared pan.

3. Bake 35 to 40 minutes or just until brownies begin to pull away
from sides of pan. Cool completely in pan on wire rack. Prepare
BROWNIE FROSTING; spread over brownies. Cut into bars. About 36 brownies.

BROWNIE FROSTING:

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1-1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons milk
1 tablespoon light corn syrup (optional)

Beat butter and cocoa in small bowl until blended; gradually add
powdered sugar and vanilla, beating well. Add 1 tablespoon milk and
corn syrup, if desired; beat until smooth and of spreading
consistency. Add additional milk, 1/2 teaspoon at a time, if needed.
About 1 cup frosting.

Chocolate Sauerkraut Cake

CAKE
2/3 cup sauerkraut
1/2 cup unsweetened Dutch-process cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs. room temperature
1 teaspoon vanilla extract
1 cup milk, cold

GLAZE
4 ounces bittersweet or semisweet chocolate, chopped
1/2 stick unsalted butter, cut into pieces
1 teaspoon light corn syrup

Preheat the oven to 325 degrees. Butter a 12-cup Bundt or tube
cake pan.
Put sauerkraut in a bowl of cold water and squeeze a few times
to rinse. Drain off the water and gently squeeze the sauerkraut
to remove most of the water. Chop very finely with a chef's
knife or in a food processor.
Sift together the cocoa, flour, baking powder, baking soda, and
salt.
In a bowl beat the eggs and vanilla together. In a separate
bowl, beat the butter and sugar until light and creamy (either
by hand or mixer). While beating the butter, slowly add in the
egg mixture.
Stir in one-third of the dry ingredients, then half of the milk.
Stir in another third of the dry ingredients, then the remaining
milk. Mix in the remaining dry ingredients, and the chopped
sauerkraut.
Transfer the batter to the prepared Bundt pan and bake for 45
minutes, or until a toothpick inserted into the center comes out
clean. Cool completely then invert onto a serving plate.
To make the glaze, heat the chocolate, butter, and corn syrup
together until melted and smooth. Let stand until room
temperature, then spoon the glaze over the cooled cake, allowing
it to run down the sides.
Makes 1 Bundt cake.


Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

Margarita Party Pie

1 1/2 cups crushed pretzels
1/4 cup white sugar
2/3 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lime juice
1/3 cup tequila
4 tablespoons orange liqueur
1 cup sliced fresh strawberries
1/2 cup raspberries
2 drops red food coloring
2 drops yellow food coloring
2 cups whipped cream, divided

In a large bowl, combine crushed pretzels, sugar and
butter. Mix well and press onto the bottom and sides
of a 9 inch pie pan.

In a large bowl, combine sweetened condensed milk,
lime juice, tequila and orange liqueur. Pour half of
the mixture into another bowl. Add strawberries,
raspberries and a few drops of red food coloring to
one half. To other half, add only a drop or two of
yellow food coloring. Fold one cup of whipped cream
into each half.

Spoon into crust, alternating colors. Freeze for 4
hours or overnight.