Even though it’s Lent, I think we should eat sweets until it warms up.

Brownie Chip Cookies

1 box brownie mix

2 eggs

1/4 c. oil

1 c. mini (or regular) chocolate chips

Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray.

Combine brownie mix, eggs and oil in large bowl. Beat about 50 strokes by hand. Stir in chips. Drop by rounded teaspoons on baking sheets. Bake 8-10 minutes. Cookies are soft to the touch. Do not over bake. Cool slightly before removing from baking sheet.

Peanut Butter Pie

1 (9 inch) prepared graham cracker crust

1 (8 oz.) package cream cheese, softened

1/2 c. creamy peanut butter

1/2 c. confectioners’ sugar

1 (16 oz.) package frozen whipped topping, thawed

12 miniature peanut butter cups cut in to small pieces for garnish

Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in half of the whipped topping. Spoon the mixture into the graham cracker crust.

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut buttercups. Chill for at least two hours or overnight before serving.

Can garnish with peanuts and mini chocolate chips instead of the peanut butter cups, if desired.

Lemon Icebox Pie

1 (8 oz.) package cream cheese, at room temperature

1 (14 oz.) can condensed milk

1/2 c. fresh lemon juice

1 Tbls. lemon zest

1 tsp. vanilla

1 prepared graham cracker crust

Combine the cream cheese, milk, lemon juice, lemon zest and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.