Cupa Cupa Cup Recipes

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

'STEEL MAGNOLIAS'-INSPIRED CUPPA CUPPA CUPPA CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour, sugar and fruit cocktail (including the juice). Pour into a well-greased 8" by 8" baking dish, or an 8-inch cast iron skillet. Bake for about 20-25 minutes, or until it's-as Truvy would say-"gold and bubbly."
• Top with vanilla ice cream, to "cut the sweetness," of course.

EASY FRUIT COBBLER

Steps:

• Mix first 4 ingredients and pour into a 9 x 9 baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes. Serve with cool whip or ice cream of your choice.

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

Steps:

• In a small bowl, place half of the chocolate chips.
• Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
• Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
• Refrigerate until set.
• In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
• Pour the peanut butter into the tart pan and smooth the surface.
• Melt remaining chocolate and pour over the peanut butter.
• Smooth out the chocolate making sure it covers the entire surface.
• Refrigerate until set, about 1 hour.
• Slice and serve.
• Enjoy!

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

CUPA CUPA CUP

Steps:

• Mix flour and sugar.
• Gently mix in fruit cocktail.
• Bake in small casserole dish at 350 degrees for about 30 minutes, till bubbly and golden brown.
• Mixture will double in size while baking.
• Can be served warm or room temperature.
• Top with vanilla ice cream or whipped cream.

THREE-CUP COBBLER

Steps:

• Preheat the oven to 375 degrees.
• Place the stick of butter in a 9X13 baking dish, and pop in the oven until the butter is melted.
• Stir together the milk, flour, sugar and baking powder.
• Pour mixture into the hot pan.
• Spoon the pie filling into the pan.
• DO NOT STIR!
• Bake for 40 minutes until the crust is brown.
• Delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

CUPA, CUPA, CUPA COBBLER

Steps:

• 1. Melt margarine in bottom of baking dish, add fruit, mix other ingredients and pour over fruit, bake a 350 for 30 minutes or until brown on top