Peanut Butter Brownie Cups

1 package (21 1/2 ozs) fudge brownie mix
15 to 18 miniature peanut butter cups

Mix brownie batter according to package directions. Fill paper-lined muffins cups two-thirds full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy.
Bake at 350 degrees for 20-25 minutes.

OH wow...ok, gotta try this one....

these are delicous and easy to make... children love them and cant get enough so when I make them I have to make a double batch to make sure every child at church gets at least one.

Southern Banana Pudding

3/4 Cup Sugar
1/3 Cup All Purpose Flour
2 Cups Milk
2 Egg Yolks beaten
1 T. butter
1 t. vanilla extract
1 package Vanilla Wafers
3 medium ripe banana's cut into 1/4 inch slices

Meringue
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3 tablespoons sugar

in a large saucepan, combine sugar, and flour. Stir in milk until smooth. cook and stir over medium heat until thicken and bubbly. Reduce heat; cook 2 minutes longer. remove from heat. stir in small amount of hot filling to egg yolks. return all to pan. stirring constantl. bring to a gentle boil. cook and stir 2 minutes longer. Remove from the heat. gently stir in butter and vanilla.
In an 8inch square baking dish, layer 1/3 of the vanilla Wafers, 1/3 of the banana slices, and 1/3 of the filling. repeat layers twice.

for the meringue, in a large mixing bowl beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in suger. 1 tablespoon at a time on high until stiff peaks form. spead evenly over hot fillling sealing the edges to the side of the baking dish with meringue.

bake at 350 degrees for 12 to 15 minutes or until meringue is golden. cool on a wire rack for one hour. refrigerate for at least 3 to 3 1/2 hours before serving. refrigerate left overs.

T=Tablespoon
t= teaspoon