1 cup peanut butter
1 stick butter, melted
2 cups powdered sugar
1 sleeve graham crackers (2 cups)
Mix well. Spread on parchment lined 8 x 8 or 9 x 9 inch pan and cool in fridge before frosting.
FROSTING
1 cup chocolate chips (I use mini, they melt faster)
1/4 cup peanut butter
Mix well. Spread on completely cooled bars. Let set until firm and then cut into desired size.
1 3/4 cup sugar
1 cup butter
2 large eggs.
1 tsp. Vanilla or almond extract
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.
Roll in small balls, roll in sugar, flatten with glass dipped in sugar.
Bake 350ยบ for 8 to 11 minutes. Air bake sheets take longer to bake.
Cool briefly before removing from pan.
Enjoy melt in your mouth goodness.
16 ounces softened cream cheese
16 ounces sour cream
5 Tbls. taco seasoning
Combine above ingredients with electric mixer until well mixed and smooth, then spread in a 9 inch pie tin,
Top with finely shredded lettuce, chopped tomatoes, sliced black olives, chopped green onions and cheddar cheese. Or toppings of your choice.
Drizzle salsa or hot sauce on top if you like it spicier. Serve with chips of your choice.
Refrigerate until ready to serve.
