recipes from photo challenge

~ Chocolate Peanut Butter Cookies ~

1 box Devil's Food Cake Mix
1/2 cup peanut butter (chunky if you want nuts)
1 egg
2 tablespoons water
1 tablespoon cooking oil
1/2 cup miniature semisweeet chocolate pieces
or miniature candy coated chocolate pieces

Combine the cake mix, peanut butter, egg, water, and cooking oil in a mixing bowl; beat until thoroughly mixed. Stir in chocolate pieces. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degree oven for 9-11 minutes or until edges are firm. Remove cookies and cool completely on wire rack. Makes about 24 small cookies.

~ Lemon-Blueberry Tea Bread ~

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons grated lemon peel
½ cup chopped nuts (optional)
1 cup fresh or frozen blueberries

GLAZE:
2 tablespoons lemon juice
¼ cup powdered sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 12” x 4” loaf pan. Bake at 350º for 45-50 minutes. (If using 9” x 5” loaf pan, bake for 65-70 minutes.) Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Yield: 1 loaf

Enjoy!