Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies

2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup peanut butter
½ cup margarine
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
12 oz. Chocolate chips

Preheat oven to 350; grease a 10x15 pan. Stir together flour, baking powder and salt; set aside. Beat peanut butter and margarine at medium speed. Beat in sugars until well mixed. Beat in eggs and vanilla. With a wooden spoon stir in flour mixture until well blended. Stir in chocolate chips and spread in baking pan. Bake 25-30 minutes.

Apple Enchiladas

Apple Enchiladas

1 can apple pie filling
1 teaspoon cinnamon
6 flour tortillas
1/3 cup margarine
1/3 cup sugar
½ cup brown sugar
½ cup water

Preheat oven to 350. Mix apple pie filling and cinnamon; spoon evenly over tortillas. Roll up filled tortillas and place seam side down in 2 quart baking dish. In saucepan bring margarine, sugars and water to a boil, boil 3 minutes. Pour over enchiladas and let set 30 minutes. Bake 20-30 minutes at 350. Top with whipped cream, sour cream, or ice cream.

Artichoke Ravioli

Artichoke Ravioli

2 9-ounce packages refrigerated cheese ravioli
26 oz. Meatless spaghetti sauce
14 oz. Can water-packed artichoke hearts – drained, rinsed and chopped
4 ½ oz. Whole mushrooms, drained
2 ½ oz. Sliced ripe olives, drained
6 oz. Shredded mozzarella

Preheat oven to 400. Cook ravioli; drain and return to pan. Add spaghetti sauce, artichokes, mushrooms, and olives; gently toss. Transfer to greased 9x13 baking dish and sprinkle with mozzarella. Bake uncovered for 15-20 minutes.

Creamy Crab & Red Pepper Spread

Creamy Crab & Red Pepper Spread


2 green onions, thinly sliced

3 oz. Tub 1/3 less fat cream cheese

6 oz. Lump crabmeat, drained

½ cup shredded cheddar cheese

½ cup finely chopped red peppers

1 tablespoon Grey Poupon


Reserve 2 tablespoons onions for topping. Mix remaining ingredients, cover and refrigerate 1 hour. Sprinkle with reserved onions and serve with snack crackers.