QuickChoc Chocolate Brownies

Easy to make and quick to eat, these brownies have always helped me win over new friends and keep my guests coming back for more.

INGREDIENTS

• 1 cup sugar
• 3/4 cup flour
• 1 stick margarine, softened
• 5 Tablespoons cocoa
• 1/2 tsp. salt
• 2 eggs
• 1 Tablespoon vanilla
• 1 Tbs hot water (optional)
• 1/2 cup nuts (any variety, optional)

DIRECTIONS

Mix all the ingredients. Hot water should be used to help thin out batter a little if mixing is difficult. Batter should not be soupy but should not be too firm. Spread batter in a greased 8x8" pan. Bake at 350°F for 30 minutes.

Peanut Butter Cookies

I made these, in conjunction with my brownies and chocolate chip cookies recipe for a basket to bring into work and everyone thought it was professionally catered. Make these cookies and you'll be a hit. They also stay soft as long as they're in an airtight container.

INGREDIENTS

• 1 1/4 cups flour, sift or stir before measuring
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup peanut butter (I prefer crunchy)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg

DIRECTIONS

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.

Bake peanut butter cookies at 350° for about 10 to 12 minutes.