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May 2019

Bisquick Pie Recipes

Sauces Recipes

SunDried Tomato Basil Pasta SauceDressing

SunDried Tomato Basil Pasta SauceDressing Recipe
10 Basil leaves, fresh, large 2 Garlic clove, large 4 Sun dried tomatoes, Large, oil packed 6 tb O...

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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes recipe and other bisquick pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chocolate Peanut Butter Cupcakes recipe  PDF


2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 T Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 T Margarine or butter
1/2 c Powdered sugar
1/2 t Vanilla
1 1/2 T Hot water
2/3 c Chopped peanuts
Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mi baking mi , sugar, egg, 2/3 cup water and the peanut butter beat vigorously 30 second. fill muffin cups about 2/3 full Bake unitl golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin dip into peanuts. From the Kitchen of: Gary and amp Margie Hartford, Eugene, OR (1:152/19) Taken from: Bisquick side panel. (1988)

Chocolate Peanut Butter Cupcakes recipe and other bisquick pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
576 people have voted
Last Reviewed on 2019-05-22



Wednesday, May 22 2019 Download & Print Chocolate Peanut Butter Cupcakes recipe  PDF   Bisquick Pie recipes RSS   Thumsb up

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Jerusalem Artichoke with Mushrooms and Thyme
Jerusalem Artichoke with Mushrooms and Thyme Recipe


2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

Cooking Magazines: Artichoke Recipes » May 2019   Artichoke recipes RSS   Thumsb up

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Pasta and Bean Soup

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