So.. procrastination is my best friend.

There are a lot of things I should be doing, things that were running through my head at eight o’clock this morning and wouldn’t let me get back to sleep. I finally rolled out of bed, with the purpose of getting started on that list. Things that include packing, vacuuming my car, laundry. It’s now several hours later and I haven’t even started.

Things I’m doing instead:

• Watching “Fantastic Four” on FX, even though I just saw it yesterday, also on FX.
• Messing with settings on my blog, as always.
• Getting my recipe blog up and running. Yay!
• Eating Cheerios from a disposable cup, with no milk because I haven’t gone grocery shopping.
• Texting M.
• Wishing M could come over. Or at least text me back.

I really should get started on that list. I got some packing done yesterday, but seeing as how I am supposed to be moving in a few weeks, I need to pick up the pace.

Ingredients:
1-1/4 cups light brown sugar
3/4 cups peanut butter
1/2 cup shorting (butter-flavored Crisco sticks!)
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups flour
3/4 teaspoons baking soda
3/4 teaspoon salt

Directions:

1. Pre-heat oven to 375.

2. Combine brown sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed until well blended. Add egg. Beat until just blended.

3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.

4. Drop by rounded tablespoons 2 inches apart onto cookie sheet. Bake 7-8 minutes or until set and just beginning to brown.

Ingredients:
1-1/4 cups Nila wafer crumbs
1/3 cup butter, melted
1/4 cup smooth peanut butter
3 8-oz packages cream cheese, softened
3 eggs
1 cup sour cream
1 cup sugar
1-1/2 teaspoons vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 regular-size Reese’s Peanut Butter Cups

Directions:

1. Preheat oven to 350. In medium bowl combine cookie crumbs with melted butter. Press in bottom of 8-inch springform pan. Bake 6 minutes. Cool.

2. When crust is cool, spread peanut butter in circle in center of crust, leaving about 1-inch margin on all sides. (Microwave peanut butter 30 seconds to soften to make spread easier.)

3. In large bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Remove 1 cup and pour in smaller bowl. Stir chocolate syrup into smaller bowl.

4. Pour large bowl filling into pan. Pour chocolate filling on top and spread over. Use knife tip to swirl. Bake 70-80 minutes.

5. When completely cool, soften fudge topping in microwave a few seconds, and spread evenly over cake to cover entire surface. Chop up peanut butter cups and sprinkle pieces on top.

Ingredients:
4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese
2 tablespoons bacon bits (real bacon)
2 medium green onions, sliced (2 tablespoons)

Directions:

1. Heat coals or gas grill for direct heat. Place potatoes on 30×18-inch piece of heavy-duty foil. Sprinkle with salt, dot with butter. Sprinkle with cheese and bacon bits.

2. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4-6 inches from medium heat 45-60 minutes or until potatoes are tender. Sprinkle with onions.

Ingredients:
12-oz semi-sweet chocolate chips
1 cup chunky peanut butter
3 cups miniature marshmallows

Directions:

1. Microwave chocolate chips and peanut butter on high, 2-3 minutes, until melted, stirring after each minute. Fold in marshmallows. Spoon into a greased 9-inch square pan. Chill until firm.