Peanut Butter Frosting

• 1/2 cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.

Original recipe can be found here.

Easy Chocolate Chip Cookie Bars

• 1 stick butter
• 2 eggs
• 1 (16.25 ounces) box yellow cake mix (I prefer moist or pudding in the mix)
• 1 (12 ounces or 2 cups) bag semi-sweet chocolate chips (or any flavor you prefer)

Melt the butter in a bowl. Whisk together with the eggs. Stir in the cake mix. Mix in the chocolate chips. Press into a greased 13x9 pan. Bake at 350 degrees for 20 minutes.

Original recipe can be found on bestheavenlyrecipes.com

Grandma Robbins' Boiled Oatmeal Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1 stick oleo
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 1/2 cups oatmeal
• 1/2 cup peanut butter

Combine sugar, cocoa, oleo and milk; bring to a boil. Boil 1 minute. Remove from heat, add vanilla and peanut butter. Mix until smooth. Add oatmeal and stir until mixed. Drop by teaspoonfuls onto waxed paper. Let cool until dry. Lift with spatula and store in a tightly closed container.

*A tip I learned from her is if the mixture is too dry add about a tablespoon of milk to the mixture while still in the pan and warm to loosen it up.

An alternative recipe:

2 cups sugar

4 tablespoons cocoa

1/2 cup milk

1 stick oleo (margarine)

1/2 cup chopped nuts (I omit, use crunchy peanut butter instead, if you wish)

1/2 cup peanut butter

2 to 2 1/2 cups minute oats

2 teaspoons vanilla

Mix together sugar, cocoa, milk and oleo. Boil 2 minutes. Remove from heat. Stir in peanut butter, then oats. Add vanilla and nuts. Drop onto waxed paper, 1 teaspoon at a time. Let cool until set.