1/2 cup butter (1 stick)
3/4- 1 cup peanut butter(chunky or smooth)
2 cups marshmallow Fluff
1 1/2 cups confectionary sugar
1 teaspoon vanilla
I usually put a dab of filling on top and place 3 mini peanut butter cups on top, available in the candy aisle. You can also put some along the side.
Heat oven to 350. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
In a large bowl, beat the ingredients for the cookies with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop as 1/4 cupfuls or more, two inches apart onto cookie sheets. Flatten them out a little.
Bake 13-16 minutes or until set (do not over bake).
Cool 2 minutes; remove from cookies sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric minx on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Place other cookie on top. Put a dab of filling on top with mini peanut butter cups.
Note: This recipe can be made with any cake mix.
MOM’S FRENCH STUFFING
1 8 ounces frozen package of Jimmy Dean’s original pork sausage, thawed
2 pounds of 80/20 hamburger
5 pounds of all purpose potatoes
1 large chopped onion
2 sticks of butter
1 box of Bell’s Seasoning
Salt and pepper to taste
1 tablespoon garlic powder
Fry the hamburger, sausage and onion in a large frying pan until well browned. Add salt and pepper to taste.
While you’re doing that, peel and boil the potatoes with salted water until done. This will take about 20 minutes.
Drain the potatoes and put back in the same pan. Add the butter, hamburger, sausage and onion mixture with the potatoes. (You can drain the excess fat if you like, but it’s not necessary).