Peanut Butter Fingers

 

Peanut Butter Fingers

Ingredients:

Bars:
1 cup butter, softened

2/3 cup creamy peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups oatmeal

1 tsp. baking soda

1 tsp. salt

Frosting:
1 cup mini semi-sweet chocolate chips

1/4 cup butter

1 tsp. vanilla

dash salt

3 Tb. water

3 cups powdered sugar

Directions:
Preheat oven to 350 degrees. Spray jelly-roll pan with cooking spray.

In bowl of large electric mixer cream butter, peanut butter, and sugars until light and creamy, about 2 minutes. Add eggs and vanilla and beat until incorporated, about 1 minute. Add dry ingredients and mix on low just until all ingredients are incorporated, 1 – 2 minutes.

Bake for 12 – 14 minutes, until very light golden brown (it will still look doughy, but you don’t want to overcook or they will be dry). Cool completely.In medium bowl, melt butter and chocolate chips in microwave on high for 1 minute, stirring every 20 seconds. Stir until completely melted.

Add remaining frosting ingredients, adjusting water and powdered sugar until desired consistency is reached. Spread evenly over bars and cut into squares to serve.

Sausage Wrapped Jalepeno Poppers

Sausage Wrapped Jalepeno Poppers

Ingredients:

12 large jalapeno peppers

1 pound jalapeno jack cheese, grated

1 dash Tabasco hot pepper sauce

2 pounds spicy pork sausage

1 (5.5 ounce) package Shake ‘N Bake

Directions:

Preheat oven to 350 degrees F (175 degrees C). Blanch peppers in simmering water for 2 minutes, cool. Cut off tops and remove seeds.Season grated cheese with Tabasco  to taste. Stuff each jalapeno with equal amounts of the cheese mixture.

Divide the sausage into 12 equal pieces. Form each piece of sausage into a flat disc, patting out as thin as possible. Wrap cheese stuffed peppers in sausage and coat with the Shake ‘N Bake.

Bake in preheated oven until sausage is cooked through, 20 to 30 minutes.