Peanut Butter Finger {goodness}

These are soooo heavenly! We made lots of cookies this past weekend for Jesse's open house :) I got this recipe from my friend Rachel and it's awesome!!

Bars

1 cup butter

½ tsp salt
1 cup sugar

1 tsp vanilla
1 cup brown sugar

2 cups flour
2 eggs

2 cups quick oats
1 cup peanut butter

1 tsp soda

Peanut butter frosting
2 cups powdered sugar
½ cup peanut butter
6-8 TB Milk

Chocolate frosting
2 cups powdered sugar
¼ cup cocoa
1 tsp vanilla
¼ cup softened butter
5-8 TB milk

Blend butter, sugar, brown sugar. Blend in unbeaten eggs, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread onto greased jelly roll pan. Bake at 350 for 15-20 minutes. While still hot spread peanut butter frosting evenly. Let cool and then spread chocolate frosting over top. Let set, cut into squares. Enjoy!!! {thanks Rach!}

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies

1 cup chocolate chips
1 cup butterscotch chips

Combine sugar and syrup in a saucepan. Cook over moderate heat, stirring frequently until mixture boils. Remove from heat. Stir in peanut butter, mix well, add rice crispies, stir until well blended. Press mixture into buttered 13 x 9 pan.

Melt chips together. Spread evenly over bars. Cool until firm.

Melt-a-ways

2 Squares butter
3/4 Cup cornstarch
1/3 Cup powdered sugar
1 Cup flour

Cream butter till fluffy, then add rest of the ingredients and mix well.

Put dough in a cake decorating bag, and squeeze onto wax paper - so it looks like a long worm.
Cover, put in fridge and chill for 1 hour. Slice into size you want. You can make them very small to be bite-sized. Bake at 350 for 8 - 10 min. Let cool, put a drop of icing on top.

Frosting:
3 oz. cream cheese
1 Cup powdered sugar
1 tsp. vanilla

Another variation: One day my friend brought me some melt-a-ways from a bakery in Bountiful. They were regular cookie-sized. So, the last time I made this recipe, I chilled the dough for one hour, then used my ice-cream/cookie scoop and dropped them onto the cookie sheet in a regular cookie form. They were yummy that way too!

Whoopie Pies

Whoopie Pies

I remember my Aunt Sheridan making these when I was little, and they are so good!!

cookie
1 cup sugar
1/2 cups of butter
1 egg
1 yolk
2 cups flour
2/3 cup cocoa
1/4 tsp salt
1 tsp baking soda
1/2 hot water
2/3 cup buttermilk

bake at 350 for 8 minutes

frosting
2 cups powdered sugar
1 egg white
1 tsp vanilla
1/2 cup shortening
1/4 cup butter

This is my friend Patti's recipe.

Tuna Casserole

16 oz. of your favorite noodles; cooked
1 can cream of celery soup
1 can cream of chicken soup
1 or 2 cans of mushrooms - drain
1/2 c. mayonnaise
2-3 cans Tuna (albacore in water)
1/2 tsp. dill weed
Salt and Pepper
1 clove of garlic
1/4 tsp. curry powder

Top with grated cheese, bread crumbs, crushed potato chips
or whatever suits your fancy. Bake at 350 for about 1/2 hour.

Fudge!

This is again my cute Grandma's recipe! It is {soooo} good! Actually, it's pretty easy too!

4 ½ C. Sugar
1 Can evaporated Milk

Bring these two ingredients to a boil. Boil for 8 min. stirring constantly. Then pour hot mixture over the following ingredients that you have ready to go in a large bowl:

2 ½ C. Nuts
½ lb. butter
1 pkg semi-sweet choc chips
1 pkg milk choc chips
1 8 oz jar marshmallow crème
Pinch salt

Stir until smooth. Pour into a buttered 9x13” pan. Cool and enjoy!

Cheese Ball {goodness}!

I got this from Paige actually but it is the {best} cheese ball and has such good flavor! I love it with [wheat thins] or [chiken in a biskit] or [thin crisp triscuits].

1 package Hidden Valley Ranch buttermilk
½ cup mayo
½ cup milk
8 oz cream cheese, softened
1 cup shredder cheddar cheese
[mix together, I usually add it all in my kitchenaid cuz it mixes smoother]

1 package Sliced almonds [mix 3/4 bag in the mixture and save some to on the saran wrap so when you put the mixture on top of it, it has pretty almonds on top!]

Mold into ball or 2 balls … cover with saran wrap and refrigerate for a few hours.