Reese's Peanut Butter Pie

Ingredients:
1 (8oz) pkg cream cheese, softened
½ cup confectioner’s sugar
½ cup peanut butter
½ cup milk
1 (8oz) cool whip, thawed
1 (9 inch) prepared graham cracker crust

Directions:
Beat together cream cheese and confectioner’s sugar. Mix in peanut butter and milk. Beat until smooth. Fold in cool whip.

Spoon into graham cracker pie shell and decorate with Hershey chocolate syrup and Reese’s peanut butter cups. Then freeze until firm.

Monkey Munch from Jon & Kate plus 8

Happy 4th of July!!!

This is a treat that was mentioned on TLC Show "Jon and Kate plus 8". Another popular name for this favorite mix is puppy food/chow...

9 cups Chex cereal (any variety)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1.5 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator

Cherry/Fruit Cobbler

2 cans (21 oz) cherry pie filling & topping (any pie filling; apple*, peach, etc.)
1 box yellow cake mix
1 stick of melted butter

Preheat oven to 350. Pour pie filling and their juices into a 9x13 baking dish. Spread dry cake mix over, evenly. Distribute the butter evenly by sprinkling over the top of the cake mix. Bake for about 50-60 minutes, until cake mix is lightly golden. Serve warm or cold. Delicious by itself or with ice cream.

Karlene's note: *When making this with apple pie filling I like to add a little cinnamon to the cake mix. And in the last 10 minutes of baking add sliced almonds to top.