Cocoa Peanut Butter Fudge
you have had cocoa fudge, and you may have had peanut butter fudge.  But here is the marriage of these two recipes, for a delightful result!  Similar to a Reese cup, but much easier to make! They used to serve a similar recipe in my grammar school lunchroom, which is what started my search for this recipe.  Not exactly the same, but very similar.

Ingredients:
1 cup chunky peanut butter,
PLUS 3 tablespoons chunky peanut butter
1 cup salted butter, no substitutes
3 1/2 cups powdered sugar
3 tablespoons cocoa
1 tablespoon vanilla
Directions:
In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in powdered sugar and vanilla.

Spread into a buttered 8" square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature

Amazing Chocolate Pudding

there are several things that are amazing about this pudding :
It is easy to make (use your blender)
it is good for you (no added sweeteners, only natural ingredients)
it tastes wonderful (rich and creamy)
it doesn't cost alot (only about 40 cents per serving)

I am not sure where I got this recipe, but I think it was from one of Mary Hunt's (the Everyday Cheapskate) readers. The only bananas I had were frozen solid, and I don't think they were supposed to be, so it took me alot longer, and I had to add a couple of tablespoons of milk to help the blender out. And my kids said it tasted a little like unripe bananas, so make sure yours are ripe enough.

AMAZING CHOCOLATE PUDDING
1 banana per serving
1 t cocoa per serving

mix together in blender until smooth.

that's it. you will truly be amazed. i was.

Coconut Cake (from Mary Wright's grandmother)
1 box white cake mix (not pudding)
1-1/3 c water
2 egg whites
15 oz cream of coconut
12 oz cool whip
1 can coconut, divided

Combine cake mix, 1 c water and egg whites. Beat 2 min at high speed. Reduce speed and beat 1 minute. Put into a sheet cake pan (greased and floured) and bake at 325 for 30 minutes. Cool and leave in pan. Poke holes in cake Mix cream of coconut and coconut, pour over cake and cool completely. Spread cool whip on cake. Sprinkle rest of coconut on top of cake. Refrigerate at least 12 hours.

To make very attractive top cake with sliced fruit such as strawberries, or whole raspberries.

This is a simple recipe my friend Mary Wright made for her daughter Esther's first birthday. I have not made it, but tasted it at the party, and it was DELICIOUS!

Nelle's Chocolate Chess Pie

one of the best chocolate pies - should be called fudge pie!

1 1/2 c sugar
3 T (heaping) cocoa
add 1 stick melted butter, 2 eggs, slightly beaten, 5 oz can Pet milk
1 t vanilla
pour into unbaked pie crust. Bake at 45 minutes at 350 ) or longer, til center is set)

Chocolate Peanut Butter Cocoa Mounds ( No Bake Cookies )

place the following in a saucepan, and bring to a boil.
1/3 c cocoa
2 c sugar
1/4 c butter
1/2 c milk
boil 2 minutes, while stirring constantly

remove from heat, stir in the following:
3 c quick oats
1/2 c peanut butter
2 t vanilla

stir well, drop by spoonful onto wax paper

Seven Layer Bars

When I was a kid, we called these Hello Dolly's - I'm not sure why. The title 7 Layer Bars is more appropriate, since there are, well, 7 ingredients.

1 stick butter
1 cello pack graham crackers, crushed
1 c chocolate chips
1 c butterscotch chips
1 c coconut
1 c chopped nuts
1 can eagle brand milk

melt butter in 9x13 pan. stir in graham cracker crumbs and press crust into bottom of pan. sprinkle rest of ingredients onto crust in order given. top with can of milk. bake at 350 for 25-30 minutes. Cover with foil if starting to brown too quickly while baking

Nelle's Chocolate coconut pralines

mix all and bring to a boil:
2 T butter
1 1/2 c brown sugar
5 T water
3/4 c pecans
3/4 c coconut

boil 1 minute.

remove from heat.

stir in:
1 c chocolate chips
1/2 t vanilla

drop by spoonful onto wax paper. let harden or for quicker cooling, place in refrigerator.