Stephanie Ashcraft

Don’t store tomatoes in the refrigerator. They last longer and taste fresher when stored on the kitchen counter out of direct sunlight.

Peanut Butter Chocolate Candy

1 cup crunchy or creamy peanut butter
1/2 cup butter or margarine, melted
3-1/2 cups powdered sugar
1 bag (11.5 ounces) chocolate chips
In a large bowl, combine peanut butter and butter. Stir in powdered sugar. Knead with hands until powdered sugar is worked completely into peanut butter mixture. Refrigerate if not being used immediately.
Form peanut butter dough into small balls about 1-inch in diameter and place on wax paper. Melt chocolate chips in a microwave-safe dish, stirring every 30 seconds until smooth. Roll balls in chocolate and place back onto wax paper. Refrigerate at least 1 hour, or until chocolate hardens. Makes 30 to 35 candies.

Rocky Road Brownies

1 (9 x 13-inch family size) brownie mix
ingredients listed on back of box
1 cup salted peanuts
2 cups miniature marshmallows
1 cup chocolate chips
Preheat oven to 350 degrees.
Make batter according to package directions. Pour batter into a greased 9 x 13-inch pan. Bake 23 to 25 minutes. Remove brownies from oven. Sprinkle peanuts, marshmallows, and chocolate chips evenly over top. Bake an additional 3 to 5 minutes, or until marshmallows puff up. Makes 24 brownies.