Peanut Butter Sandwich Cookies The Taste of Home Cookbook

Ingredients:

1 cup butter-flavored shortening
1 cup creamy peanut butter
1  cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanillia extract
3 cups all-purpose flour
2 tablespoons baking soda
1/4 teaspoon salt

Filling
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanillia extract
5 to 6 tablespoons milk

Directions:

1. In a large mixing bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanillia. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
2. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.
3. For filling, in a large mixing bowl, beat the peanut butter, confectioners' sugar, vanillia and enough milk to achieve spreading consistency. Spread on half of the cookies and top with another cookie.

Rocky Road Ice Cream Our Best Bites

Ingredients:

2 cups heavy cream
3/4 cup low-fat milk
1/4 cup granulated sugar
1/3 cup brown sugar
1/2 tablespoon vanilla
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts (or nuts of your choice)
1 cup mini marshmallows

Directions:

1. Gently whisk cream, milk, sugars, vanilla, and cocoa powder by hand for about 2 minutes to incorporate the cocoa powder and dissolve the sugars.
2. Freeze in an ice cream maker  according to the manufacturer's instructions

3. When the ice cream has finished churning, fold in the pecans and marshmallows by hand and transfer to a freezer container. Freeze for 1-2 hours or until desired consistency is reached

Then you're done!
Enjoy!

Chocolate Peanut Butter Bars

This recipe came from the taste of home 5 Ingredient Cookbook I picked it up a long time ago At Barnes and Noble in the bargain books.

Ingredients:

1 cup sugar
1 cup light corn syrup
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
1 cup peanut butter (We used crunchy peanut butter)

Directions:

In a large saucepan, combine the sugar, corn syrup and peanut butter. (I used an electric skillet to make it more accessible for me).
Cook over medium-low heat until the sugar is dissolved.
Remove from the heat; add cereal and stir until coated.
Spread and flatten into a greased 13 in x 9 in pan; press lightly.
Spread melted chocolate over bars. (I used a chocolate melter that my mom  picked up at Walmart for around 20 dollars. They still sell them by the cake decorating supplies or you might find it in the Kitchen appliances.)
Chill until the chocolate is hardened.

 My mom was stirring the peanut butter mixture

 This is the chocolate melter we used

 I am stirring the sugar and peanut butter and corn syrup

It is almost ready to put the crispy rice cereal in 

We mixed it all in and smooshed it nice and flat into a greased pan 

Now I am spreading on the melted chocolate mixture 

They turned out really yummy and it was very easy to make

Gyros

I found this recipe in Savoring the Seasons with our best bites I made a few modifications which will be explained in the recipe

Ingredients:

1 pound lean ground lamb (I used Sirloin which I seasoned with the seasonings and grilled and sliced)
4 cloves garlic minced
1 1/2 teaspoons dried minced onion
1 tablespoon Dijion or Creole mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon chopped rosemary, dried or fresh
4 whole wheat pitas or 6-inch rounds of flat bread (I used my grill bread recipe)
Thin onion slices
Fresh tomato slices

Directions:

1. Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties (they'll fit better in the pitas).
2. Grill 5-6 minutes on each side and remove from heat. (We mixed the seasonings together and rubbed them on the sirloin and then grilled it in the George Foreman.)

3. Allow to stand 5 minutes. Place on pitas or flat bread and add onion, tomatoes, and Tzatziki.
4. Fold like a taco and serve immediately. (For easy serving and cleanup wrap in aluminum foil.)

Tzatziki Sauce ( to top the delicious gyros)
Ingredients:

1 1/2 cups plain Greek yogurt (we used plain yogurt)
1 clove garlic, minced
1-2 teaspoons lemon juice
3  green onions, white ends finely chopped
1 teaspoon dried dill weed
1/2 medium cucumber, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste

Directions:

1. Combine ingredients in a small bowl and season with salt and pepper to taste:
2. Store covered in refrigerator up to 3 days

Potato Salad

 I came up with this recipe with the help of my mom We looked in Taste of Home and Our Best Bites. and modified both those recipe's to make our own.

Ingredients:

3 lbs potatoes (boiled and cubed)
3/4 cup mayonnaise
3/4 cup plain yogurt (you can use all mayo if you desire)
4 tbs  dill pickle juice
1 1/2 teaspoons sugar (optional)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1 teaspoon diced parsley
1/3 cup diced celery
6  boiled eggs

Here are the boiled potatoes cubed and tender

 Here are the eggs we boiled cooling in cold water

Here I am cracking and peeling the eggs to rinse and chop 

We finely chopped some celery

This is the mayo yogurt mixture prior to the seasonings being added

Mix it all up and enjoy

If you desire you can add chopped up onion, chopped dill pickles, chopped bacon, diced bell peppers, or anything else.