Ingredients

• 1 pkg.Peanut Butter cookie dough (or your favorite recipe)
• 1 pkg. miniature chocolate peanut butter cups

Directions

Slice dough into 1″ slices, then cut into quarters. Put quarters into muffin tins. Bake at 375º for 8 to 9 minutes. Remove from oven; gently press 1 peanut butter cup into each cookie. Cool in pan for 10 minutes; remove from pan and cool on rack.

Ingredients

• 1 3/4 c. sugar
• 1/2 c. milk
• 1/4 c. butter
• 1/4 tsp.salt
• 2 c. minniature marshmallows
• 2/3 c. plain or chrunchy peanut butter
• 1 tbsp.vanilla

Directions

Combine sugar,milk,butter and salt.Cook till mixture reaches soft ball stage (when a small amount dropped in cold water forms a soft ball)
Stirring often. Remove from heat.Stir in marshmallows,peanut butter and vanilla.Mix until all is well combined.Pour into buttered 8 inch square pan.Cool until firm enough to cut.
Do not over cook.

Ingredients

• 2 tbls. butter
• 1/2 cup heavy cream
• 1 cup granulated white sugar
• 1 cup light brown sugar
• 1/4 tsp. vanilla
• 1 cup pecans

Directions

1. Combine sugars and cream in saucepan over medium heat, stirring until mixture comes to a boil. Add butter, vanilla and pecans.

2. Boil until mixture reaches 238 degrees — the “soft ball” stage. Remove from the heat and beat until the mixture begins to thicken.

3. Drop by tablespoonfuls onto a well-greased (buttered) marble or waxed-paper surface. Cool for 5 minutes before disturbing.

Makes about 20

Ingredients

• 1/2 cup sugar
• 1 cup red or white corn syrup
• 1/8 lb margarine
• 3 eggs, beaten
• 1 tsp. vanilla
• 1 cup pecans, chopped

Directions

Mix sugar, syrup and margarine and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full. Bake at 350F for about 25 minutes. For a pie, add pecans last and pour into pastry shell. Bake as usual. Freezes well.

Ingredients

• **1 cup chopped pecans ( use later in the recipe)
• **1 tsp vanilla (use later in the recipe)
• 1 cup light brown sugar
• 1 cup white sugar
• 2 T. white karo
• 3/4 cup (1 small can) evaporated milk
• **3 T. margarine (use later in the recipe)

Directions

Cook this mix until it forms a ball when dropped in cold water. Remove from heat and **add 3 T margarine, 1 tsp vanilla; beat if needed. Add 1 cup chopped pecans.** Drop by spoonfulls onto wax paper. Allow to cool.
Makes about 35.