Surprise...?

Mix:
1 cup peanut butter
1 cup sugar
1 egg

Bake at 350 degrees.


**This recipe is from an index card, and seriously-this is all it says.

Orange-Walnut Fudge

3 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter
1/4 cup evaporated milk
1 tbsp. orange peel
1/2 cup chopped walnuts

Line an 8x4x2-inch loaf pan with foil so it extends over edges of pan. Butter the foil; set pan aside. Sift the powdered sugar and cocoa powder into the Medium Mixing Bowl. Set aside. In a small saucepan combine margarine, milk, and orange peel. Cook over medium heat just till boiling, stirring constantly till margarine is melted. Remove from heat; cool slightly. Stir into powdered sugar mixture. Add walnuts, stirring till well combined. Spread fudge in prepared pan. While fudge is warm, score at 1-inch intervals. Chill in the refrigerator for several hours or till firm. When firm, use foil to lift fudge out of pan; cut into pieces. Transfer to the Freezer Mates Medium 1 container. Seal; freeze up to 1 month.

Makes 30 pieces (1 1/2 pounds).

**Comes from a 1989 Tupperware card.

Crab Spread

1/2 small onion
1 pressed garlic clove
1 package (8 oz) cream cheese, softened
1 tbsp. whole milk
1 medium tomato, seeded and chopped
1/2 small bell pepper, seeded and chopped
3/4 cup fresh parsley, snipped, divided
1 tsp. lemon juice
1/8 tsp. salt
4 ounces flake-or leg-style imitation crabmeat, coarsely chopped

Finely chop onion with Food Chopper. Combine onions, garlic, cheese, and milk; mix well. Spread cheese mixture over bottom of 8'' Mini-Baker. Coarsely chop tomato and bell pepper using Food Chopper. Finely snip parsely with Kitchen Shears. Combine tomato, bell pepper, two tablespoons parsely, lemon juice, and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.

Yield: Approximately 2 cups.

**This recipe comes from #1075 of the 1998 Pampered Chef cards.

Peachy muffins

Mix in one bowl:
1 3/4 cup plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
3/4 cup peaches, cut up

Pour over flour mixture.

Stir only to dampen!! Spoon into muffin cups, leaving cups 2/3 full. Bake at 400 degrees for 15 minutes.

Granola-Cream Cheese Crunch

2 cups Nature Valley granola (any flavor), crushed
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup Minute Maid 100% pure lemon juice
1 tsp. vanilla
Sliced Strawberries

Mix granola and butter thoroughly. Reserve 2/3 cup of the granola mixture. Press remaining mixture in ungreased square pan, 9x9x2 inches. Beat cream cheese in small mixer bowl until light and fluffy. Stir in milk gradually until well blended. Stir in lemon juice and vanilla. Pour over granola mixture in pan. Sprinkle remaining granola mixture over top. Refrigerate until firm, 3 to 4 hours. Top with strawberries. 9 to 12 servings.

**This recipe was precisely cut out of cardboard.

Mini Chocolate Cheesecakes

1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semi-sweet chocolate, melted
4 ounces coffee-flavored yogurt

Line 24 mini muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tbsp of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.

Makes 24 mini-cakes.

Pistachio Swirl Cake

Combine 1 package (2-layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 tsp. cinnamon, and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe comes for the outside of JELL-O packet. There are still pistachio Jell-o dusting on the inside.