Peanut Butter & Chocolate Cookie Cups

Ingredients:
3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups peanut butter & chocolate morsels
2 large eggs
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease mini-muffin cups. Beat butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball, press onto bottom and halfway up side of muffic cup. Repeat with remaining dough. Place a couple (5 or so) morsels in each cup.
Beat eggs in medium bowl with whisk. Stir in sweetened condensed milk and vanilla. Spoon into muffin cups, filling almost to the top of each cup. Bake for 15 minutes. Remove from oven to wire rack. Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with morsels. (they will soften and retain their shape.) Cool completely in pan on wire rack. With tip of knife, release cookies from cups.

Manicotti

Ingredients:
16 oz. Ricotta cheese
2 cups shredded mozzarella cheese
1 egg
1 Tbsp parsley (or add spinach)
2 tbsp Parmesan Cheese
Salt & Pepper
8 oz. pkg manicotti shells
1 bottle favorite spaghetti sauce


In large bowl, mix first 6 ingredients, only using 1/2 the mozarella. Cook manicotti shells, rinse with cool water and drain. Fill manicotti shells with mixture. Place in 9x13 inch dish. Pour spaghetti sauce over; cover with remaining mozzarella cheese. Bake at 375 degrees for 20 - 30 minutes.

(I made this for dinner last night and it was really easy and I thought it was good. Sorry, I forgot to take a picture.)