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Jumbo Cream Cheese Peanut Butter Cookie
Ingredients
DirectionsHeat the oven to 375 degrees F. Roll out the cookie dough onto a 12-inch pizza pan. Bake for 12 to 13 minutes or until golden brown. Let cool until cold to the touch. In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla. Beat on medium speed, of an electric mixer, until light and fluffy. Spread the mixture on the cookie and sprinkle with the chopped peanuts. Cut into wedges. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewBlack Bean Chili With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious. |
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