Thank you for everyone's help at our April Meeting! Thanks to the Hintze's and Mogle's.

Here are the recipes:
(remember you can earn a prize for testing these recipes in your own Kitchen!)

Peanut Butter Fingers  (Ryan)
1/2 c. margarine
1/2 c. brown sugar
1/3 c. peanut butter
1/2 c. white sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1 c. oatmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips (optional)

Combine margarine, brown sugar, white sugar, peanut butter, egg, and vanilla.  Mix well.  Add flour, oatmeal, baking soda, and salt.  Mix well.  Fold in chocolate chips, if using.  Press out into 9 X 13 pan and bake at 350 for 17 minutes.  Cut into squares when cool. 

We also like to make these without the chocolate chips, but frosted with chocolate frosting instead.  (Make sure to cool completely before frosting.)

Chocolate Muffins  (Shannon)
 2 2/3 c. flour
1 1/2 c. sugar
1/2 c. baking cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 c. sour cream
1/2 c. water
1/2 c. milk
1/2 c. vegetable oil
1 tsp. vanilla
1/2 c. chocolate chips

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.   In another bowl, beat the eggs, sour cream, water, milk, oil, and vanilla.  Stir into dry ingredients, just until moistened.  Fold in chocolate chips.  Fill greased or paper-lined muffin cups two-thirds full.  Bake at 325 degrees for 20 - 25 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks to finish cooling.  Makes about 24 - 30 muffins.

 Brigadeiro (Brazilian fudge balls) (Kiara)
1 Can Condensed Milk
2 Tablespoons Butter
1/2 cup Cocoa Powder (like nesquick) (or 1/4 cup nesquick and 1/4 cup unsweetened cocoa powder)

Cook all together on medium heat for 15-20 minutes, stirring constantly until is thick enough that you start seeing bottom of the pan.

Pour into a glass dish and let it sit for about 1 1/2 to 2 hours. Roll into small balls then roll in Chocolate Sprinkles.