Cupcakes
½ cup creamy peanut butter
½ cup butter, softened
1½ cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
¾ cup milk
½ cup semisweet chocolate chips

Frosting
1/3 cup butter, softened
1/3 cup unsweetened cocoa
2 cups confectioner’s sugar
1½ teaspoons vanilla
2 tablespoons milk

Preheat oven to 375F. Line muffin cups with paper liners.

Cream the peanut butter, butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, salt and baking powder. Add to the batter alternately with the milk. Stir in the chocolate chips.

Fill the muffin cups one-half to three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely.

For the frosting, cream the butter until fluffy. Beat in the cocoa. Beat in the confectioners’ sugar. Add the vanilla and milk and beat to spreading consistency. Frost the cupcakes.

boneless, skinless chicken breasts
jar of favourite tomato sauce
pinch of oregano
pinch of minced onions

Heat oven to 350F. Line a baking pan with tinfoil with long ends extending on either side of the pan (used later to cover the chicken while cooking). Place skinless, boneless chicken breasts flat in the baking pan. Any number of chicken breasts may be used.

Cover the chicken liberally with favourite tomato sauce. Sprinkle oregano and onions lightly over the chicken, and cover the pan with the extra tinfoil. Cook for 90 minutes at 350F; when there are 30 minutes remaining, uncover the chicken breasts and allow to finish cooking.

¾ cup firmly packed brown sugar
½ cup white sugar
½ cup of butter softened
½ cup of shortening
2 tablespoons of vanilla (artificial is fine)
1 egg
1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Heat oven to 375F. In a large bowl, beat brown sugar, white sugar, margarine and shortening until light and fluffy. Add vanilla and egg then beat well. Add flour, baking soda and salt, mix well. Stir in chocolate chips.

Spread dough in an ungreased 13×9 inch pan. Bake at 375 for 15-25 minutes or until light golden brown. Cool completely and then cut into bars.

I have some wonderful news today. My friend T.O. – whose Lamland blog is one of my daily stops – will be sharing her recipes with us here at Mere Recipes. Her first is a quick and delicious recipe for fudge in the microwave. A great idea for hot summer weather as it won’t heat the kitchen. Enjoy and be sure to make her feel welcome.

3½ cups (packed) icing sugar
½ cup cocoa powder
¼ teaspoon salt
¼ cup milk
1 tablespoon vanilla (artificial is fine)
¼ pound butter (margarine is possible, but butter works better)
1 cup chopped, toasted walnuts (optional)

In 1½ quart mixing bowl, stir sugar, cocoa, salt, milk and vanilla together. Mixture is too stiff to thoroughly blend all dry ingredients. In one-cup glass measuring cup, melt butter in microwave and pour over sugar mixture. Blend thoroughly.

Microwave on high for two minutes. Bottom of the bowl should feel warm. Stir vigorously until smooth. No need to beat. Stir in nuts if desired.

For fudge squares, pour into 8x4x3 inch loaf pan lined with double thickness of waxed paper. Let ends of paper extend over ends of pan.

Chill at least one hour in refrigerator (can take up to 2-3 hours before it is totally hardened). Loosen around sides of pan with dinner knife. Lift fudge out of pan by grasping extending ends of waxed paper and lifting out. Turn out onto cutting board. Remove paper and use sharp knife to cut into one inch cubes.