Recipes 6-10-25

Peanut Butter Pie
2/3 cup crunchy peanut butter
1 (8 oz.) package cream cheese, softened
1/2 cup milk
1 cup powdered sugar
1 (8 oz.) carton frozen whipped topping, thawed
1 (6 oz.) ready graham cracker piecrust
Blend peanut butter, cream cheese, milk and powdered sugar in bowl and fold in whipped topping. Pour into piecrust. Refrigerate for several hours before serving. Serves 6.

Mom’s Brown Sugar Cookies
3/4 cup packed brown sugar
1 cup (2 sticks) butter, softened
1 egg yolk
2 cups flour
Cream brown sugar and butter in bowl until light and fluffy. Mix in egg yolk. Blend in flour,. Refrigerate dough for 1 hour. When ready to bake, preheat oven to 325 degrees. Form dough into 1 inch balls, flatten and criss-cross with fork on lightly sprayed cookie sheet. Bake for 10 to 12 minutes or until golden brown. Makes 2 dozen.

Vanishing Butter Cookies
1 (18 oz.) box butter cake mix
1 (3.4 oz.) package butterscotch instant pudding mix
1 cup canola oil
1 egg, beaten
1 1/4 cup chopped pecans
Preheat oven to 350 degrees. Mix cake and pudding mixes in bowl with spoon and stir in oil. Add egg, mix thoroughly and stir in pecans. Place spoonfuls of dough onto cookie sheet about 2 inches apart. Bake for 8 to 9 minutes. Do not overcook. Makes 3 dozen.