Melt In Your Mouth Peanut Butter Cookies

1 cup shortening

1 cup white sugar

1 cup packed brown sugar

1 cup peanut butter

2 eggs

2 tablespoons water

2 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better

Creamy Peanut Dessert

1 1/2 cups graham cracker crumbs

1/2 cup chopped salted peanuts

1/4 cup butter, melted

2 tablespoons peanut butter

FILLING:

1 (8 ounce) package cream cheese, softened

1/2 cup peanut butter

1/2 cup sugar

2 teaspoons vanilla extract

1 (16 ounce) container frozen whipped topping, thawed

3 tablespoons chocolate syrup

Directions

1. In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
3. Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Toffee Dessert

1 (1.4 ounce) bar chocolate covered toffee

1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy

1 cup crushed saltine crackers

2 cups crushed graham crackers

1/2 cup butter, melted

1 (5.1 ounce) package instant vanilla pudding mix

1 (5.9 ounce) package instant chocolate pudding mix

2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
2. In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
3. In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.

4. Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

Jimmy Carter Dessert

1 1/2 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup butter, melted

1 (8 ounce) package cream cheese

1/3 cup peanut butter

2 (8 ounce) containers frozen whipped topping, thawed

1 cup confectioners' sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.9 ounce) package instant chocolate pudding mix

3 cups milk

1/4 cup chopped peanuts

1/8 cup grated semisweet chocolate

Directions

1. Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
2. Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
3. Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

Southern Moon Pies

1/2 cup butter, softened

1 cup white sugar

1 egg

1 cup evaporated milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 cup marshmallow creme

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.