Peanut Butter Cookies by Esther

Ingredients

· 2 cups butter

· 2 cups peanut butter

· 4 cups flour

· 2 cups sugar

Directions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar together and add peanut butter. Add flour (1 cup at a time) and blend all ingredients together.

3. Chill dough in refrigerator several hours or overnight for best results. (Makes the cookies easier to handle/work with).

4. Roll a tablespoon worth of dough into a ball and place on ungreased cookie sheet. Flatten the cookie with a fork by making a crisscross design on top.

5. Bake cookies for 12 minutes.

6. Let cookies cool before eating or they will fall apart.

Fruit Dip from Emily S

Teresa's Yummy WW Fruit Dip

small box of sugar-free fat-free pudding mix (white chocolate is my favorite)

1 c skim milk

8 oz. fat-free Cool Whip

Mix pudding and milk. Fold in Cool Whip. So good.

Toffee Bars from Cindy

Graham Crackers broken into squares enough to cover a jelly roll pan

1/2 c sugar

2 sticks butter

small package of sliced almonds

Grease the jelly roll pan with butter. Break the graham crackers and place on the jelly roll pan. Scatter the sliced almonds over the graham crackers. Mix 1/2 c. sugar with 2 sticks of butter in a small saucepan and bring to a rolling boil. Boil for two minutes. Remove from heat and pour over the graham crackers. Bake at 300* for 9 minutes.