16 OZ BUTTER TO CUPS RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
• Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Line two baking sheets with parchment paper.
• Place peanut butter, brown sugar, and granulated sugar in a large bowl and stir with a rubber spatula until combined. Add eggs, vanilla, and salt and stir to combine.
• Shape dough into balls (about 2 tablespoon each), and place 2 inches apart on prepared baking sheets. (If dough is too sticky to handle, refrigerate for 10 minutes or dampen your hands with cold water before shaping.) Run a fork under cold water. Using the tines, flatten each ball, creating a crisscross pattern.
• Bake until edges of cookies are set and beginning to brown, 14 to 16 minutes, rotating baking sheets top to bottom and back to front halfway through cooking time. (These can also be baked 1 sheet at a time on the middle rack of the oven; reduce baking time to 10 to 12 minutes.)VariationsSuper-Crunch Peanut Butter Cookies:Prepare recipe as directed, stirring in 1 cup chopped dry-roasted, salted peanuts before shaping into balls. Makes 27 cookies.Sea Salt-Espresso Peanut Butter CookiesPrepare recipe as directed, stirring in 1 tablespoon instant espresso powder and ¼ teaspoon flaky sea salt before shaping into balls. To make a sugar-espresso coating, stir together ¼ cup granulated sugar, 2 teaspoons instant espresso powder, and ¾ teaspoon flaky sea salt in a small bowl. After shaping dough balls, roll in sugar mixture before transferring to cookie sheet. Makes 27 cookies.Oatmeal-Cinnamon-Raisin Swirl Peanut Butter CookiesPrepare recipe as directed, stirring in ¾ cup old-fashioned regular rolled oats, ½ cup raisins, and 1 teaspoon ground cinnamon before shaping into balls. Makes 30 cookies.Pretzel-Chocolate Chunk Peanut Butter Cookies:Prepare recipe as directed, stirring in 4 ounces chopped milk chocolate, 4 ounces chopped semisweet chocolate, and 1½ cups chopped pretzels before shaping into balls. (Dough balls will be slightly larger, about 2½ tablespoons.) After shaping into balls, flatten slightly with the palm of your hand. Do not make pattern with fork tines. Makes 36 cookies.