Homemade Chocolate Peanut Butter Cups (Reeses)

• Ingredients: 
• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Preparation Instructions:

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• 
  
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• 
  
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. 
• Yield: 3 dozen.

Bishops Chocolate Pie

Ingredients:
2 cups vanilla ice cream
2 cups milk
1 package chocolate pudding
1 package vanilla pudding
Graham Cracker Crust
1 tub cool whip
Chocolate Bar

Preparation Instructions:
Mix together first 4 ingredients. Place in crust. Chill. Spread cool whip and top with chocolate shavings.

Peanut Butter Snowballs

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Butter Horn Rolls

Ingredients:
1 pkg. dry yeast (or 1 tablespoon)
1 tablespoon sugar
1/4 cup lukewarm water
1/2 cup sugar
scant teaspoon salt
 3 eggs well beaten
1/2 cup butter melted
1 cup lukewarm water
5 cups flour

Preparation Instructions:
Dissolve the top three ingredients in a large bowl.  Then add sugar, salt, eggs, butter, water, and flour.  Mix by hand with spoon until stiff.  Cover with lid or plastic wrap and put in refrigerator overnight.  The dough should about double so I mix and use a large bowl.  When ready to use, roll out on floured surface--dough will be sticky.  It is better if dough is used right from the refrigerator.  Cut into triangles and place on cookie sheets After dough is rolled and placed on cookie sheets, brush with melted butter.  Put in a warm place to rise about 2 hours.  Bake at 350 for 10-15 minutes depending on how big you make the rolls.  Makes 24-48 depending on size.

Dough can be kept in refrig. for several days.  Also I use the dough for danish, cinnamon rolls, or pepperoni twists.  The dough is easy to use.

Monkey Bread

Ingredients:
2/3 cup sugar
1 tsp. cinnamon
4 tubes-biscuits
Cut 4 tubes of biscuits into quarters. Stir these into sugar and cinnamon. Place in greased cake or bundt pan.
1 1/2 sticks butter or margarine
1 cup sugar
2 tsp. cinnamon

Preparation Instructions:
Melt together in saucepan. Pour over biscuit pieces. Bake at 325 degrees for 55 minutes.
After removing from oven, turn upside down on foil-covered plate. Leave for 15 minutes then remove pan. After slightly cool, pull into desired size clumps with fork and serve warm.

Cinnamon Rolls

Ingredients:
½ Sweet Roll Dough Recipe
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 tsp. ground cinnamon

Preparation Instructions:
Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch toll to make even. Cut into nine 1 ½ inch slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups. Let rise until double about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.