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Peanut Butter Brownie Cookies
INGREDIENTS
1 (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be
sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter
mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3500-6500 ft) Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.
Lemon Truffle Pie
INGREDIENTS
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 cup sugar
2 tablespoons cornstarch
2 tablespoons Pillsbury BEST® all-purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
Topping
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted*
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2. In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture
boils. Reduce heat to low; cook 2 minutes, stirring constantly.
3. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low
heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
4. Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15
minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
5. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in
bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
6. In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish
with toasted almonds. Store in refrigerator.
INGREDIENTS
1 (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be
sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter
mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3500-6500 ft) Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.
Lemon Truffle Pie
INGREDIENTS
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 cup sugar
2 tablespoons cornstarch
2 tablespoons Pillsbury BEST® all-purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
Topping
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted*
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2. In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture
boils. Reduce heat to low; cook 2 minutes, stirring constantly.
3. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low
heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
4. Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15
minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
5. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in
bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
6. In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish
with toasted almonds. Store in refrigerator.