Peanut Butter Fingers

These are one of my most favorite desserts! I am obsessed with anything peanut butter and chocolate so maybe that's why :) BUT I thought I would share this yummy easy recipe.

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/4 tsp. salt

1 cup flour

1 egg

1/3 cup peanut butter

1/2 tsp. baking soda

1/2 tsp. vanilla

1 cup oats

1 cup chocolate chips

Mix all ingredients (except chocolate chips) and bake for 20-25 minutes. Top with 1 cup chocolate chips. Return to oven until chips are melted (about 1-3 minutes), then spread to a thin layer. Cool and cut into bars.

A 12x7 inch pan makes thick bars, 13x9 pan makes thin bars.

**They are very good right out of the oven but they fall apart. I prefer to cool them at least a couple of hours before serving them. I think they are even better the next day. ENJOY!

Rolo Cookies

Picture from http://heyheygoodlookin.blogspot.com

CREAM:
1c. Sugar
1c. Brown Sugar
1c. Butter/Margarine

BEAT IN:
2 Eggs
2 tsp. Vanilla

SIFT:
2 1/2c. Flour
2/4 c. Unsweetened Coco
1 tsp. Baking Soda
1 1/4 tsp Salt

Mix well, cover with plastic and refrigerate for 30 minutes. Heat oven to 375. With floured hands, shape dough around a Rolo candy. (use most of a 14 oz. bag) Bake 10 minutes

Yield: Aprox. 4 Dozen

Vanilla Cheesecake with Chocolate Glaze

I found this recipe on the Martha Stewart website. I made if for Melynda's baby shower yesterday. I thought it was yummy and it wasn't very hard! Enjoy!

INGREDIENTS
Makes 1 nine-inch cake.
7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs, (about 11 crackers)
1 1/4 cups sugar
2 pounds cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream

DIRECTIONS

Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.