Estelle's to the rescue! Dinner is served for you delightful Georgia Peaches!! Boots by the door please..........
Won't Last Long Sausage Rice Casserole
1 jar chopped mushrooms
Brown sausage in large skillet. Drain the fat. Add chopped vegetables and saute until tender. Cover and set aside. Combine dry soup mix & boiling water in saucepan. Stir in the rice, cover, and simmer for 20 minutes. Add the sausage mixture and pour into greased baking dish. Sprinkle almonds on top and drizzle with butter. Bake @ 375 degrees F. for 20-30 minutes. Serve with crisp green salad!
Combine all ingredients in bowl. Mix thoroughly (about 2 minutes). Fill muffin tins 2/3 full. Bake at 450° for approximately 10 minutes or until golden brown. Yummy!
Preheat oven to 350 degrees. Line a 9x13 inch pan with nonstick foil, or spray lightly with cooking spray. In mixing bowl, combine sugar, peanut butter, flour and eggs. Mix on medium speed 2 minutes. Set aside.
In medium sized bowl, stir together brownie mix, water, oil and eggs until well combined. Spread evenly in baking pan. Drop peanut butter mixture by tablespoonfuls onto brownie batter. Sprinkle peanut butter chips around as well. Swirl through batter with knife.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from baking pan using edges of foil and cool completely on wire rack. (You can use your own favorite brownie recipe, too, but sometimes, these mixes are great and quick and they taste good!