Fabulous Chicken Marsala

ingredients

For the pan-fried chicken:

1-1/2 lb. chicken breasts

salt & pepper

1/2 c. flour

vegetable oil

Season chicken breasts with salt and pepper, coat with flour, and pan-fry in a couple tablespoons of vegetable oil over medium heat. (If chicken breasts are thick, slice in half or pound out before frying.) Allow cooked chicken to drain on paper towels. Reserve drippings for sauce.

For the marsala sauce:

3-4 strips of bacon, chopped

8 oz. white button mushrooms, sliced

1 clove garlic, minced

1 T. tomato paste

1-1/4 c. Marsala wine

1/2 c. chicken stock

4 t. lemon juice***

4 T. butter

salt & pepper

instructions

To drippings leftover from chicken breasts, add your chopped bacon. Fry until crispy and remove--drain on paper towels. Toss in sliced mushrooms. Saute until soft and golden over medium heat. Drain off any excess oil, especially if there is a lot (I prefer blotting with paper towels). Add in garlic, continue sauteing until golden. Add tomato paste to sauteed mushrooms, and stir to dissolve paste and coat all of the mushrooms. Allow the tomato paste to brown a little bit (~1-2 minutes), then deglaze the pan with marsala wine. Over medium-high heat, allow the sauce to come to a simmer and begin reducing. Add in chicken broth. Continue simmering and reducing. After a couple of minutes, once sauce has reduced and is no longer a thin liquid, cut heat to low and stir in lemon juice and butter. Add crisped bacon. Season with salt and pepper, to taste. Return chicken breasts to pan. Turn to coat with sauce. Best served with egg noodles.

***The original recipe called for lemon juice. Although I did add it, it seemed pointless. I think the tomato paste provided enough acidity, and the lemon flavor was also masked by the wine, for the most part. If you don't have lemon juice on hand, then I would consider skipping it altogether.

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Moist Chocolate Chip Banana Bread

ingredients

1/3 c. butter, softened

1 c. AP flour

1 t. baking powder

1 t. baking soda

pinch of salt (omit if salted butter was used)

3/4 c. brown sugar

1/2 t. cinnamon

1 cup smashed bananas, over-ripe

1 t. vanilla

1 egg

1/2 c. plain greek yogurt (or sour cream)

3/4 c. semi-sweet chocolate chips

instructions

Preheat oven to 350. Grease an 8-1/2x4-1/2" loaf pan. Set aside.

Sift together flour, baking powder, and baking soda; set aside.

In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy. Scrape down sides and bottom of bowl. Add in bananas and vanilla; continue mixing for another minute. Mix in egg until mixture is well combined.

Set electric mixer to low speed, and gradually add in flour mixture.

Mix in yogurt by hand until there are a few remaining white streaks.

Fold in chocolate chips.

Transfer batter to loaf pan and bake for 45-50 minutes.

Cool completely, then store in refrigerator

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Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

1 t. dried oregano

1/4-1/2 c. red cooking wine

1 t. tomato paste

dash of Worcestershire sauce

4-5 slices or 1 c. grated provolone cheese

2-3 T. ribboned or chopped basil

instructions

Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

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Meatball Sub Casserole

ingredients

1 loaf french bread, cut into 1 in thick slices, toasted

1 (8 oz) package cream cheese, softened

1/2 c. mayonnaise

1 tsp Italian seasoning

1/4 tsp pepper

2 c. shredded mozzarella cheese, divided

1 lb package fully cooked frozen meatballs, thawed

1 (28 oz) jar pasta sauce

instructions

Preheat oven to 350 degrees.

Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

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Pumpkin Pie Crumb Bars

ingredients

Crust

1 1/4 cups all-purpose flour

1 1/4 cups quick oats (old fashioned works too)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Pumpkin Pie Filling

1/4 cup granulated sugar

1/4 cup packed-light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 pinch ground cloves

1/4 tsp salt

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk or half and half

Whipped cream and cinnamon, for serving (optional)

instructions

Crust

Preheat oven to 350 degrees. Mix together flour, oats, salt and baking soda for 30 seconds. Add your 1/2 cup sugar and 1/2 cup brown sugar. Then add the melted butter and vanilla until everything is evenly moistened.

Press half of the mixture into a greased 8 by 8-inch pan and bake for 15 minutes.

Pumpkin Pie Filling

While your crust is cooking, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Then add in egg, egg yolk and vanilla and stir until blended. Next, mix in pumpkin and milk.

After your crust has cooked for 15 minutes, pour your pumpkin mixture over crust and return to the oven and bake another 15 minutes. After 15 minutes, remove from oven and top with the remaining crumb mixture. You will also want to move your oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden brown and the center only wiggles a little.

Remove from oven and you can serve warm with whipped cream or ice cream. You can also refrigerate and serve a little colder. Both are super delicious!

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PEANUT BUTTER BROWNIES

ingredients

1 package Ghirardelli brownie mix, prepared as directed. Any mix can be substituted.

½ cup peanut butter chips

For the frosting

¼ cup butter, softened

¾ cup smooth peanut butter

1 cup powdered sugar

To finish

grated chocolate

instructions

Spray an 8x8 inch baking pan with cooking spray. Preheat oven to 325 degrees.

Prepare the brownie mix, add in the peanut butter chips and bake as directed.

Let the brownies cool completely before frosting.

For the frosting

Combine the butter and peanut butter. Mix until light and fluffy.

Add the powdered sugar and mix until fully incorporated.

To assemble

Spread the frosting evenly over the cooled brownies and grate the chocolate on top.

Refrigerate until the frosting has firmed up, making cutting easier.

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STRAWBERRY RHUBARB CRISP

ingredients

2 cups sliced strawberries

2 cups sliced rhubarb

½ tsp vanilla

½ cup sugar

¾ cup flour

¼ cup brown sugar

2 tbsp sugar

½ tsp salt

½ cup butter, cold, cut into small cubes

1 cup old-fashioned rolled oats

instructions

Preheat oven to 375

In a large bowl, combine the fruit, vanilla and sugar. Let sit while you prepare the topping.

Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.

Place the fruit in a baking dish and top with half the oat topping.

Bake for 1 hour. Serve warm with ice cream.

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APPLE PIE FOR 4

ingredients

1 roll refrigerated pie crust

2 granny smith apples

2 tbsp sugar

2 tbsp brown sugar

2 tbsp flour

¼ tsp cinnamon

pinch of salt

2 tbsp butter

2 tbsp whipping cream

instructions

Preheat the oven to 450 degrees.

Roll out the pastry sheet to increase the size. Cut in half and line a small baking dish. Reserve the rest for the top.

Place the sugars, flour, cinnamon and salt in a medium sized bowl.

Peel and thinly slice the apples and toss in the sugar mixture.

Place all apples in the baking dish.

Break up the butter into small pieces and place over top of the apples.

Pour the whipping cream evenly over the apples.

Lay the remaining pastry on top of the apples and pinch the edges to seal.

Pierce the top to allow steam to escape.

Bake at 450 degrees for 10 minutes.

Reduce the heat to 350 and continue baking for 30 minutes.

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TWO MINUTE CHOCOLATE CHIP COOKIE

ingredients

2 tbsp butter, softened slightly

1 tbsp sugar

2 tbsp brown sugar

½ tsp vanilla

2 tbsp egg, about half an egg.

5 tbsp flour

¼ tsp baking soda

pinch of salt

2 tbsp mini chocolate chips

ice cream and chocolate sauce.

instructions

Cream the butter, sugar and vanilla in a cereal bowl.

Add the egg and stir to combine.

Mix in the dry ingredients until it's all blended together

Fold in the chocolate chips.

Place in the microwave and cook for 60 seconds. Check the batter and cook for 30 more seconds until the top appears dry.

Let it sit for a few minutes to cool

Top with ice cream and chocolate sauce.

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NO BAKE CHOCOLATE HAZELNUT CREAM CAKE

ingredients

1¾ cup heavy cream

1½ cups cream cheese, softened

½ cup powdered sugar

½ tsp vanilla

⅔ cup chocolate hazelnut spread

1 200g box chocolate wafers.

instructions

In a large bowl beat half the cream cheese with the powdered sugar and vanilla. Set aside in a smaller bowl.

Whip one cup of the cream until stiff peaks form. Slowly beat in the cream cheese mixture until incorporated. Set aside.

Beat the remaining cream cheese until light and fluffy. Add the chocolate spread until combined and set aside in a smaller bowl.

Whip the remaining heavy cream until stiff peaks form. Slowly add the chocolate mixture until incorporated.

Place a single layer of the chocolate wafers on the bottom of a parchment lined 8 inch spring form pan. Fill any large gaps with broken pieces.

Spread half of the cream mixture over the wafers.

Layer chocolate wafers over the cream.

Spread half of the chocolate cream over the wafers.

Add the remaining cream mixture and another layer of wafers.

Finish with the remaining chocolate cream.

Cover and refrigerate at least 8 hours or overnight. The cake needs time for the wafers to soften.

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CHOCOLATE COVERED CHERRY CHEESECAKE

ingredients

For the base

¼ cup pecans

1½ cup chocolate crumbs

2 tbsp sugar

⅓ cup melted butter

For the cheesecake layer

3 8 oz packages cream cheese, room temperature

¾ cup sugar

1 tsp lemon juice

1½ tsp vanilla

3 whole eggs

1 cup canned, fresh pitted or frozen cherries - drained and patted dry.

½ cup semi sweet chocolate chips

1 tsp butter

splash of cream

instructions

Preheat the oven to 325

In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.

Press the mixture in the bottom and up the sides of a Springform pan. Bake for 8 minutes.

In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy.

Add the lemon juice, vanilla and eggs. Mix until well combined. Pour the mixture over the crust.

Melt the chocolate chips, butter and cream in a small bowl.

Press the cherries into the cheesecake and drizzle with the melted chocolate. Swirl lightly with a knife.

Bake for 60 minutes. Cool completely in the fridge before serving. Overnight is best.

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LAYERED BAKED PENNE

ingredients

355 g box Penne or other pasta

1 small tub ricotta

1 egg

½ cup mozzarella

½ cup parmesan

salt and pepper to taste

1 tbsp olive oil

1 clove garlic, minced

1 jar pasta sauce

1 can diced tomatoes

1 lb ground beef, sausage or combination

Additional mozzarella for layering

instructions

Preheat the oven to 350 degrees

Boil the pasta, drain and run under cold water to stop it from cooking.

Combine the ricotta, egg, cheese, salt and pepper. Stir to combine.

Add the pasta to the ricotta mixture and set aside.

Heat the olive oil and cook the garlic for 1-2 minutes.

Add the jarred sauce and diced tomatoes.

Stir in cooked beef, pork, or a combination of both.

Stir half the sauce into the pasta and cheese mixture.

Start by placing half the pasta in an oven proof dish.

Pour some of the sauce over top and sprinkle with cheese.

Add the remaining pasta, sauce and more cheese.

Cover with foil and bake 20 minutes. Uncover and bake an additional 10-15 minutes.

Let the pasta sit for 10 minutes before serving.

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DOUBLE CHOCOLATE BANANA CAKE

ingredients

3 medium ripe bananas

¾ cup brown sugar

½ cup applesauce

1 tsp vanilla

1 egg, lightly beaten.

1 cup flour

½ cup cocoa powder

1 tsp baking soda

¼ tsp salt

1 cup semi sweet chocolate chips

mini chocolate chips for topping - optional

instructions

Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.

Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.

Add the applesauce, vanilla and egg. Stir to combine.

Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.

Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

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Chunky Cheesecake Brownies

ingredients

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1 cup semisweet chocolate chips

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

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Tres Leches - Three-Milk Cake

ingredients

Cake

1 cup sugar

5 large eggs, separated

1/3 cup whole milk

½ teaspoon vanilla extract

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon cream of tartar

Preheat the oven to 350F. Generously butter a 13x9-inch rectangular baking dish the deeper the better, I usually use one that has over 2.8 quart capacity.

Beat ¾ cup of the sugar with the egg yolks until light and fluffy, about 5 minutes or so. Fold the vanilla, flour and baking powder along with the milk.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining ¼ cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk batter. Pour this into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick/cake tester comes out clean, 40 to 50 minutes. Take out of the oven and place on a wire rack to cool off. After 10 minutes of so, with a spoon, gently scrap away the top crust of the cake, exposing the layer underneath, using a fork, gently pierce the cake all over. At this point, let the cake cool completely.

Make the Milk soaking cream.

instructions

1 - 14 ounce can Sweetened Condense Milk

1 - 12 ounce can of Evaporated Milk

1 can (use the empty one of the Evaporated Milk) of whole milk

1 - 6.7 ounce can of Heavy Table Cream

1 tablespoon of rum (don’t skip this, it gives it a whole other dimension, and you will not taste it)

3 egg yolks (save the whites for the topping)

Warm up the whole milk until almost hot, using the microwave or over the stove top.

Pour the hot milk into a container or blender and then add the rest of the ingredients. Mix/blend until fully combined. I usually take a taste at this point add more rum or cream if needed, You don’t want this to be overly sweet cream and the Heavy cream and rum tends to tone down the sweetness.

Pour the soaking cream over the cool cake, the cake should automatically start soaking up the cream, but if it pools in any particular area, just move it around so it will absorbed.

Cover with aluminum foil and place in the refrigerator while you make the Meringue toping.

Note: the Heavy Table Cream can be found in most Latin supermarkets and in some cases in your local supermarket in the “Latin” or “Ethic” food section. If you can not find it, you can use Sour Cream instead, measure the amount using the empty can of the evaporated Milk - about half of the can, or if you have a scale then measure the 6.7 ounces needed. Also if you are worried about the “raw” egg factor in the soaking milk, you can exclude, but since you are warming up the milk, this will “cook” the raw eggs when mixing.

Meringue

1 cup sugar

¼ cup of water

½ teaspoon cream of tartar

3 eggs white (saved from the Soaking cream)

¼ teaspoon of vanilla extract

Place ¾ cup plus 2 tablespoons of sugar in a heavy saucepan with ¼ cup of water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of sugar and continue to beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch and is nice and glossy white, add the vanilla extract and mix once more until incorporate.

Finishing the cake

Take the cool cake out of the refrigerator and using an offset spatula, spread the meringue all over the top of the cake. Once is fully covered, I like to put some maraschino cherries on top (use a paper towel to dry the liquid off a bit). Cover again with foil and back into the refrigerator it goes. You can served this the same day its made, as long as you give it at least 2 hours of refrigeration time. It’s best the next day.

Note: You will have some meringue left over, which gives you a perfect excuse to make chocolate cupcakes in order to frost them with the left over.

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KING RANCH BEEF CASSEROLE

ingredients

2 lbs. lean ground beef

1 medium onion, diced

1 cup bell pepper, diced

dash of salt

1 10 3/4 oz. can cream of mushroom

1 10 3/4 oz. can cream of chicken

1 10 oz. can mild rotel tomatoes, drained

1/4 tsp garlic powder

1/2 tsp chili powder

2 1/2 cups cheddar cheese, grated

10 corn tortillas

instructions

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes

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SEX IN A PAN

ingredients

Crust

1 cup pecans, chopped

3 tbsp white sugar

½ cup butter

1 cup flour

Cream cheese layer

1 8 oz package cream cheese

1 cup powdered sugar (use ½ cup for less sweetness)

1 cup whipped cream or cool whip

Vanilla pudding

1 package of instant vanilla pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

1 package of instant chocolate pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

2 cups whipped cream or cool whip

shaved chocolate

instructions

Preheat oven to 350 F degrees.

Spray a 9x13 inch baking dish with cooking spray.

In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.

Bake it for about 20 minutes.

Prepare the vanilla pudding as per the instructions on the package.

Prepare the chocolate pudding as per the instructions on the package.

In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.

Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.

Refrigerate for a couple hours so that it sets.

Enjoy!

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"Cracked Out" 7up Biscuits

ingredients

2 cups Bisquick

1/2 cup sour cream

1 1/2 Tbsp dry Ranch dressing mix

1/2 cup shredded cheddar cheese

3 strips cooked bacon, chopped

1/2 cup 7-up

1/4 cup melted butter

instructions

Preheat oven to 450.

In a medium bowl, combine Bisquick, sour cream, Ranch, cheese and bacon. Stir in 7UP. Stir just until combined. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Cut with a 2 1/2-inch round biscuit cutter.

Melt 1/4 cup butter in a 9-inch square pan. Place cut biscuits in pan.

Bake for 12-15 minutes or until golden brown.

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Pumpkin Lasagna

ingredients

For crust:

1 cup flour

½ cup butter-softened

½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

8 oz. cream cheese- softened

1 cup powdered sugar

1 cup whipped topping

For pumpkin layer:

2½ cups milk

3 small pkgs. vanilla instant pudding mix

15 oz Pumpkin puree

1 tsp. cinnamon

For topping:

1 cups whipped topping

¼ cup toasted walnuts (or pecans)-chopped

instructions

Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)

Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

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Peanut Butter Cup Brownie Muffins

ingredients

¾ cup granulated sugar

¼ cup butter, soft

1 tablespoon water

¾ cup semi-sweet chocolate chips

1 large egg

½ teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon baking soda

½ cup peanut butter chips

½ cup semi-sweet chocolate chips

¾ cup creamy peanut butter

Peanut butter cups, cut into small pieces

instructions

Preheat oven to 350°. Spray or grease 12 muffin cups.

Combine sugar, butter and water in a bowl and microwave until butter is melted.

Stir in the chips until melted.

Add egg and vanilla.

Add flour and baking soda.

Let cool to room temp and then add the ½ cup peanut butter chips and semi-sweet chips.

Divide batter into muffin cups and bake for about 15 minutes.

Place pan on wire rack to cool. Press the centers with a spoon to create room for the peanut butter.

Melt peanut butter in the microwave and spoon a T. into each brownie center while brownies are still hot.

Sprinkle on the peanut butter cups. Cool!

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