Thursday, October 24, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into papered muffin tin.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Makes 1 dozen full-sized cups.

Sunday, October 20, 2013

2 Cheeses and a Date

One package of cream cheese, 3 tablespoons feta cheese, chives to taste mix all 

together form into ball roll in chopped dates to coat and chill for at least one hour 

before serving.

Saturday, September 7, 2013

Sweet Potato Casserole

My mom's friends, Linda and Phil, come to Thanksgiving every year and Linda isn't allowed in the house unless she has this dish with her!

I have yet to make it myself. According to Linda, you can make this the day before and just reheat it.

3 cups mashed sweet potatoes
2 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup cream (or milk)
1 1/2 teaspoons vanilla extract

1/2 cup brown sugar
1/3 cup flour (all-purpose or whole wheat)
1/2 cup chopped walnuts
1/2 cup chopped pecans
3 tablespoons melted butter
1 cup mini marshmallows (optional)


  • Mix all of the casserole ingredients together until well blended.
  • Spread into a buttered casserole dish.
  • Mix topping ingredients (except marshmallows) together and sprinkle over the casserole.
  • Bake uncovered in a 350 degree oven for 35 minutes.
  • Remove from oven.
  • If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted.

Wednesday, August 14, 2013

Zucchini Donuts

Yep.... you read that right. Zucchini.....donuts...

If you've got a garden at home, then you know what it's like to have a million zucchini around this time of year and not know what to do with them all. I'm always got an eye out for new recipes using the green veggie. And that's how I came across these gems.

I found them via a Google search. I saw some other recipes for donuts on Pinterest and thought "Hmmm.... I wonder if anyone's ever been crazy enough to make a zucchini donut". Ashley at Simply Designing was just that crazy!

Both Little Ladies liked them a lot, as did I! Farmer Bob will be home in a while, so I'll get his verdict then.

I've got a Sunbeam Donut Maker and I really love it. I got it on clearance at Target a while back. I've made donuts in it twice, and needed no extra fat (butter, spray, etc) to get the donuts out. They really just come right out, nice and easy. If you don't have a donut maker, you could probably make these in a donut pan in the oven. You'll just need to follow the instructions that come with the pan, and play with your time until you find what works for you.

  • 3/4 c whole wheat flour
  • 1/2 c white flour
  • 1/4 c flaxseed (ground)
  • 1/3 c brown sugar (packed)
  • 1 t orange zest
  • 3/4 t ground cinnamon
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t baking soda
  • 1 1/3 c zucchini and/or yellow squash, grated (this is approximately 1 1/2 average sized zucchinis)
  • 1/2 c plain, vanilla or greek yogurt
  • 2 eggs
  • 2 T honey
Ingredients for Glaze:
  • 1/2 T milk
  • 4 T powdered sugar
  1. Mix all dry ingredients together
  2. Puree the zucchini
  3. In a separate bowl, combine all wet ingredients including the zucchini and mix until fully incorporated
  4. Add the wet ingredients into the dry ingredients and combine until moist
  5. Place a large ziploc bag into a tall glass, fill with batter, cut off tip and fill the preheated Donut Maker donut crevices with batter
  6. Bake 3-5 minutes or until golden browned and fully cooked
  7. Let fully cook on a rack
  8. Mix glaze and dip tops of cooled donuts into glaze if desired

Saturday, July 27, 2013

Dutch Oven Love

So Dutch Ovens..... got one?

I borrowed one from a friend to make some Deep Friend Cupcakes and fell in love with it right away! My ex-husband bought me mine for the following Christmas (or maybe it was Mother's Day). Either way, I love it. I've only used it to make Lobster Mac & Cheese and Boston Baked Beans, but you can cook tons in it. It goes from stove top to oven, which is one of the things I love about it.

Mine is the Lodge L-Series Enamel in colonial blue, in 6 qt. I can't say enough good things about it. It's beautiful. It performs fantastically. It's just amazing.

If you can get your hands on a Dutch oven - grab one!

Tuesday, July 9, 2013

Cheesy Baked Tomatoes

Saw this on Facebook, and finally got around to making them. They're really quite tasty and pretty healthy as well. I changed the recipe up a little to fit what we had at home.

4 tomatoes, halved
1/4 cup whole wheat bread crumbs
1/4 cup freshly grated Parmesan cheese
1 oz Asiago cheese, shredded
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder

Freshly ground pepper, to taste

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Combine remaining ingredients in a bowl, and top tomatoes with mixture.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15-20 minutes.

Monday, July 8, 2013

Zucchini Lasagna

We've got so many veggies!!! We've got our own garden, we're part of a CSA and we visit a local Farmers' Market every week! We're up to our eyeballs in veggies!!!!

I got the recipe from Jo and Sue's blog, but modified it below. It's got ground turkey in it, but you could easily omit of use veggie crumbles instead.

5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh Swiss Chard, chopped
2 cloves garlic, minced
sprinkle of salt & pepper
1 25 oz jar of spaghetti sauce
2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded

Slice zucchini into 1/8 inch slices. Set aside.
Preheat oven to 375.

For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally.

For cheese layer - Mix the cottage cheese and parmesan cheese together.

To assemble your lasagna: Spray 9x13 pan with cooking spray. 
Layer meat sauce, zucchini, cheese mixture, meat sauce, zucchini, cheese mixture, meat sauce, zucchini, mozzarella cheese. That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese.
Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. (I only baked it for 30 min and I thought it was great as is!) Remove from oven and let sit for at least 10 minutes before serving.

You really do need to let it sit for at least 10 minutes to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon.

Friday, June 21, 2013

Basic Beer Bread

My friend Jan gave me this recipe. She said it's really easy to make,and very tasty!

3 cups flour, sifted (or spoon it into the measuring cup)
3 teaspoons baking powder (omit if using self-rising flour)
1 teaspoon flour (omit if using self-rising flour)
1/4 cup sugar
1 (12) bottle of beer
1/2 cup melted butter (1/4 is fine)

Preheat oven to 375.
Mix together dry ingredients and beer.
Pour into greased loaf pan. For crispy crust, pour the melted butter over the top. For softer crust, pour the butter into the batter.

Bake 1 hour; remove from pan and let cool for at least 15 minutes.

Thursday, May 9, 2013

Taco Bake

Taco Bake

1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
Top with sour cream and diced tomatoes.

Sunday, April 28, 2013

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

Recipe from My Fridge Food.

Saturday, April 27, 2013

Baked Spinach Dip Mini Bread Bowls

Spinach dip.... Mini Bread Bowls... what's not to love???

13.3 oz roll of refrigerated french bread loaf
1 10 oz package frozen spinach, thawed and excess moister squeezed out
1 clove fresh garlic, minced
4 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Unroll package of french bread loaf and slice into 12 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my fingers. Spray muffin cups with non stick cooking spray (I used a non-stick pan and didn't need to spray it). Press into the bottom and up sides of the muffin cup. Set aside.
Place cream cheese, sour cream, spinach, garlic, Parmesan Cheese, Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.
Original recipe found at Picky Palate.

Wednesday, April 3, 2013

Bacon and Swiss Quiche

Found these recently and tried it out. It was great! I really love quiche, so this was a nice version that was a bit healthier.

I didn't ahve any phyllo that would have thawed in time, so I used a pre-made pie crust instead. It was a bit more calories, but not too bad. The original recipe can be seen on

2 sheet(s) phyllo dough, cut into three strips each  
3 large eggs
1/4 cup regular egg substitute
1 cup(s) fat free half and half
2 Tbsp all purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) (shredded) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced 

Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.

Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.

Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

Friday, March 29, 2013

Hard Boiled Eggs

Sounds simple enough right? A friend gave me this method and it's worked like a charm for me every single time!

I have a foolproof one! I've had great results every time, with no yucky green rings around the yolks.

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat (don't just turn off the heat - actually take them off the burner!), cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. 

Storage by Alton

I love Alton Brown. My ex has a man-crush on him. He's simply amazing!

He posted this picture on his Facebook page recently. His caption was "Where else would I store my Peabody?!", but all I saw was the amazing storage solution!

Tuesday, February 19, 2013

15 Minute Chicken Fajitas

This is a Pampered Chef recipe I've been hearing about for quite a while, but I never got around to making it. Until last night that is... when I had a PC party at the house and the consultant made them. They're AMAZING!!! 

You make them in the microwave and the chicken stays so juicy because of the Deep Covered Baker!

3 boneless, skinless chicken breast halves
2 Tbsp. Pampered Chef Southwestern Rub or taco seasoning
2 medium onions
3 bell peppers (any colors of your choosing)
1 package fajita-size flour tortillas

Optional toppings
Shredded cheese
sour cream

Slice up onions and peppers; place in bottom of Deep Covered Baker or other microwavable dish with a cover. Sprinkle with Rub/taco seasoning and place on top of veggies. Cover and microwave for 10-15 minutes. 

When the chicken is cooked through, shred with 2 forks or cut in to bite-sized pieces. Build on tortillas with toppings of choice

Saturday, February 16, 2013

Banana Oatmeal Cookies - Plus Mix-Ins of Your Choice!

Another Pinterest find! Original recipe can be found at The Burlap Bag, but it's pretty much the same as what I have here.

2 large, ripe bananas
1 cup quick oats

Examples of add-ins (or nothing at all!)
- chocolate chips
- walnuts
- cinnamon
- raisins
- dried cranberries

Pre-heat oven to 350. Mash bananas until they're mostly smooth. Mix in oatmeal and whatever fix-ins you'd like. 
Grease a cookies sheet or use a silicone baking mat (you have to do one of these, or else the cookies will stick like crazy!). Drop sough on to cookie sheets and flatten with fork. 
Bake 15-18 min. Let sit for a minute or 2, and then transfer to a cooling rack.

I used 3 bananas, 1 1/2 cups oatmeal, 1/2 cup chocolate chips and some cinnamon. They were really good! I had 18 cookies, and 2 cookies were worth 1 Weight Watchers PlusPoints.
I think next time I'm going to add a tablespoon or 2 of peanut butter... mmmmmm

Tuesday, February 12, 2013

Hungry Girl's Triple-Chocolate Softies

Hungry Girl's Triple-Chocolate Softies

Big soft cookies are awesome. Guilt-free, cocoa-infused ones with TWO types of chocolate chips are exceptionally awesome! Preheat the oven, grab a baking sheet, and prepare yourself for the BEST SOFTIES EVER!

1/4 cup brown sugar (not packed)
2 tbsp. sugar,
2 tbsp. light whipped butter or light buttery spread(like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract
1/3 cup whole-wheat flour
2 packets hot cocoa mix with 20 - 25 calories each (like Swiss Miss Diet or Nestlé Fat Free)
1/4 tsp. baking powder
1/8 tsp. salt
1/2 cup old-fashioned oats
2 tbsp. mini semi-sweet chocolate chips
2 tbsp. white chocolate chips, chopped

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.

Add flour, cocoa mix, baking powder, and salt, and stir until smooth. Fold in oats, chocolate chips, and chopped white chocolate chips.

Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles.

Bake until a toothpick inserted into the center of a softie comes out mostly clean, about 10 minutes. Eat up!


Serving Size: 1 softie (1/6th of recipe)
Calories: 164
Fat: 5g
Sodium: 164mg
Carbs: 27.5g
Fiber: 2g
Sugars: 17g
Protein: 3g

PointsPlus® value 4*

Thursday, January 31, 2013

Healthier Banana Bread

While I LOVE my Mom's banana bread, it's not exactly healthy. And since I'm trying to drop some poundage, I need to find a healthier, but still tasty, version of one of my favorite foods!

Mom came across this one and it's pretty yummy! One eighth of the recipe is 6 PointsPlus for Weight Watchers.

Very dense and moist, this bread is fragrant and scrumptious. For an even lighter treat, you can cut the sugar in half or use some Splenda sugar substitute.

Weight Watchers Healthy Banana Bread recipe

1 cup whole wheat flour
1 cup all-purpose white flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup chopped walnuts (optional)
1/3 cup semi-sweet chocolate chips (optional)
2 eggs
3/4 cup granulated sugar
4-5 very ripe bananas, mashed
3/4 cup sugar free spiced unsweetened applesauce
2 eggs

1. Preheat the oven to 350 degrees F.
2. Spray a bundt pan with cooking spray, set aside.
3. In a medium bowl, mix the dry ingredients, whisking to combine. Add the chocolate chips and nuts if using.
4. Beat the eggs with the sugar together at medium-high speed until creamy.
5. Beat in the applesauce and bananas.
6. Fold in the dry ingredients.
7. Pour into the prepared pan and place it in the oven. Once the oven door is closed, reduce the heat so it’s between 325-350 degrees F.
8. Bake for about 35-40 minutes (the cake is done as soon as a tester comes out clean).
9. Cool on a wire rack for about 5 minutes.
10. Invert on the rack, remove the pan, cool and store in an airtight container.

Nutritional information for 1/16 of the recipe (not including chips or nuts):
Calories: 121
Calories from fat: 8
Total fat: 0.9g
Cholesterol: 26mg
Total carbs: 26.6g
Dietary fiber: 1.9g
Protein: 2.9g

Saturday, January 12, 2013

Slow Cooker Chicken Pineapple Teriyaki

    Chicken Breast, no skin, 2.5 breasts
    Pineapple, fresh, 2 cup, diced 
    Pineapple Juice, .5 cup 
    Soy sauce , low sodium, .5 cup
    Pepper, black, 1 tbsp 
    Brown Sugar, .3 cup, unpacked 

Combine pineapple juice, soy sauce, black pepper, and brown sugar in a mixing bowl. Stir until combined. 

Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.

Cook on low 6-8 hours. My chicken was frozen so I cooked for 8 hours. 

To thicken sauce, remove lid from slow cooker in the last hour of cooking. this will allow steam out and the sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.

Serve with stir fried veggies like bell pepper and sugar snap peas or over rice.

Number of Servings: 5

Thursday, January 3, 2013

Whole Grain Savory Cheddar Cornmeal Waffles with Vegetarian Quinoa Chili

Another recipe from Pinterest!

I got an amazing waffle maker for Christmas from Farmer Bob. It's AHHH-MAZING! I've had it for about a week and a half and have used it 3 times. I highly suggest you look in to getting the Calphalon No Peek Belgian Waffle Maker. And don't worry about the price - totally worth it!

Now.. on to the recipes!

The chili is amazing! I really loved it quite a lot. It was very hearty, nice and thick and super healthy. The waffles were good on their own, but WAY better with the chili.

I'm thinking about taking my favorite cornbread recipe and seeing how they'll turn out in the waffle maker.... stay tuned for that one.

Whole Grain Savory Cheddar Cornmeal Waffles

  • 1 1/4 C whole wheat flour(I used regular whole wheat flour from hard wheat)
  • 1 1/2 C cornmeal
  • 2 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 C buttermilk(or 1 tbsp lemon juice or apple cider vinegar and then milk to fill up to 1 3/4C)
  • 1 tbsp maple syrup
  • 2 tbsp butter, melted
  • 1 C grated cheddar cheese(or omit and add 2 tbsp extra butter
Preheat your waffle iron.  In a large bowl mix the flour, cornmeal, baking powder, baking soda and salt.  Set aside.  In a small bowl, whisk together the eggs, buttermilk, maple syrup, and butter.  If using, stir the cheese into the dry ingredients and then add the wet ingredients and mix very well.  Cook according to the directions for your waffle iron and serve immediately or cool on a wire rack.  These waffles can be stored after they've cooled completely, either on the counter in a sealed bag for a few days or they can be frozen for up to 3 months in a sealed bag.  They can be reheated easily in a toaster, even from frozen.

Vegetarian Quinoa Chili


  • 2 tbsp oil
  • 2 large onions, diced
  • 4-6 cloves garlic, finely minced
  • 3 stalks celery, finely diced
  • 2 small red peppers finely diced
  • 2 32 oz jars of diced or pureed tomatoes or two quart sized jars
  • 1/2 6oz can tomato paste
  • 1/2C mild chili powder
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1/4C dried parsley
  • 2 tbsp cocoa powder
  • 1 tbsp maple syrup, honey or sugar
  • 1 C dry quinoa, rinsed
  • 3 cans mixed beans(I use just over 2C of each: red kidney beans, black beans and chickpeas, but use whatever you prefer), rinsed well
Chop all veggies, open all cans and measure all spices before you start heating the pan.

In a large pot, heat the oil over medium heat. Once the oil is hot, add onion and saute for 4-5 minutes before adding the celery and red pepper. Continue to cook for another 5 minutes before adding the garlic. Cook for just a minute or two.
Add the tomatoes in their juice, tomato paste and all the herbs and seasonings, including the cocoa powder and maple syrup/honey/sugar. Stir well and bring the tomato mixture to a boil before turning the temperature down to a simmer. Cook 10 minutes.
Stir in the beans and quinoa after the tomatoes have had a chance to cook for a few minutes and turn the temperature up. Bring to a boil again and then turn down to a simmer. If it’s splashing out of the pot, you can continue to cook it while covered. Simmer for 15 – 20 minutes, stirring fairly frequently as you don’t want it sticking to the bottom of the pot as it gets thicker. You can add a small amount of water while cooking if you think it’s getting too thick, but only add about 1/2C as you’ll want your chili fairly thick. Once the quinoa is done cooking(you can test a small amount to be sure that it’s done), place a lid on the pot and let the chili sit for 10 minutes before serving. The quinoa will absorb more liquid making a super thick chili. You can thin it slightly with water as desired or leave it as is. Serve hot with fresh cornbread and all the toppings you enjoy like sour cream and grated cheese.

The recipe called for salt, but I added none and it was fine. Add it if you feel it needs it.

Wednesday, January 2, 2013

Peanut Butter Fudge

This fudge is famous around these parts. It's made for the annual fair that's held in town every fall. It never lasts long on the bake table!

1 jar peanut butter
2 lbs confectioners sugar
3.5 sticks of margarine (or butter)

Melt peanut butter and margarine in double boiler. Pour sugar into large mixing bowl. Pour peanut butter mixture over sugar. Mix until blended. Put in a 13x9 pan. Freeze for as long as needed. Thaw and then cut into pieces.
Makes 4 lbs of fudge.