Deep Dish Brownies

1 1/2 C butter, melted & cooled
5 eggs
3 C sugar
3 t vanilla
1 1/2 C cocoa powder
1 1/2 C flour
1 t salt

Optional add ins: 1-2 C chocolate chips or nuts

Preheat oven to 350 degrees. Cream together butter and sugar. Mix well. Add vanilla. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients & add to butter mixture in 3 Parts. Stir in any chocolate chips are nuts. Spread in 9X13 pan that has been lined with parchment paper and sprayed with cooking spray. Tap on counter to release any bubbles. Bake for 35 to 40 minutes.

The batter is very thick. After 10 minutes you can remove from oven and jiggle it to even it out.

No bake Peanut Butter Cheesecake

INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp melted Butter

Filling:
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters
DIRECTIONS
Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
You can also drizzle with chocolate syrup & melted peanut butter if desired.