Peanut Butter Frosting Brownines

1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Prepare and bake brownies according to package directions. Cool on a wire rack.
Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

[http://www.tasteofhome.com/Recipes/Fudgy-Brownies-8]

Peanut Butter Brownie Bars

3/4 cup peanut butter
1/2 cup margarine, softened
1 cup white sugar
3/4 cup packed brown sugar
3 egg
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.

In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into squares.

[http://allrecipes.com/Recipe/Chewy-Peanut-Butter-Brownies/Detail.aspx?evt19=1&scale=24&ismetric=0]

Vanilla Pudding

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

[http://allrecipes.com/recipe/homemade-vanilla-pudding/]

Eggless Cookie Dough

1 stick of butter, softened
3/4 cups packed brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips
1/2 cup milk chocolate chips

With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix.
Add in flour. The mixture is going to be crumbly at this point.
Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips.
Store leftovers in the refrigerator. Freeze for up to three months.

[http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/]

Apple Glazed Pork

4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops

Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.

Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.

[http://allrecipes.com/recipe/apple-glazed-pork/detail.aspx]

Garlic Pork Chops

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick
1 clove garlic, minced
1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.

[http://allrecipes.com/recipe/2-step-garlic-pork-chops/detail.aspx]

Picnic Potato Salad (without Mayonnaise)

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
3/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives
Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

Fold blue cheese and chives into potato salad until blended.

[http://allrecipes.com/recipe/picnic-potato-salad-with-no-mayonnaise/detail.aspx]