Slow Cooker Bacon Cheese Potatoes

1/4 pound bacon, diced (you can cook it first if you like, but you don’t have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1/2 pound cheddar cheese, shredded
salt and pepper
2 Tablespoons butter
green onions, thinly sliced (optional)

1.  Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.).

2.  Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter. Overlap with remaining foil.

3.Cover and cook on low for 6-8 hours (or on high for 4 hours).  Serve with green onions if desired.

From SixSistersStuff

Peanut Butter, Chocolate Chip, and Pretzel Bars

3/4 cup butter, room temperature
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 - 2-1/2 cups chocolate chunks, chips, or chopped chocolate bars (divided)
1-1/2 cups mini pretzel twists, coarsely broken (divided)
1/4 cup peanut butter

1.  Preheat oven to 350℉ and grease a 9x13 inch pan.

2.  In a large bowl, beat the butter and sugars until light and fluffy.  Beat in the eggs and vanilla.  Add the flour, baking soda, and salt and stir until almost combined; add the chocolate (reserve 1/2 cup for later) and 1 cup of the pretzel pieces and stir just until blended.

3.  Spread the batter evenly in the prepared pan.  Bake for 18-25 minutes, or until golden brown.  In a small bowl or saucepan, melt the peanut butter and 1/2 cup chocolate chips in the microwave or over low heat, stirring until smooth.  Sprinkle the bars with the remaining crushed pretzel pieces and drizzle with the chocolate peanut butter mixture. (I put the chocolate mixture in a ziploc bag and snipped the corner.)  Let cool until set, then cut into squares. 

Makes about 24 bars.

From ParentsCanada

Pinwheel Date Cookies

For Date Filling:
1 (16 oz) package Dates
1/2 cup sugar
1 cup water
1 cup walnuts, chopped finely

For Cookie Dough:
2 cups brown sugar
1 cup shortening
3 eggs
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
4 cups flour

1.   In a saucepan cook the dates, sugar and water together until mixture thickens. Remove from heat and stir in walnuts.  Set aside to cool.

2.  Cream together the brown sugar and shortening. Add eggs and vanilla.  Mix well.  Add salt, baking soda and flour.  Mix well.

3.  Roll the cookie dough out into a rectangle.  Cover with cooled date/ nut mixture.  Roll up like up like cinnamon rolls into a log.  Wrap in plastic wrap and refrigerate cookie log overnight or for several hours. 

4.  Cut log into sections and place on cookie sheets.  Bake at 350℉ for 10 to 12 minutes or until cookie is lightly browned. 

Can make nut mixture one day, cookie dough the next and refrigerate and bake the next day if needed.

From Betty and Klea