2 cups of all-purpose flour ( you can substitute some whole wheat flour)

1 1/2 teaspoons of baking powder

1 teaspoon of salt

2 teaspoons of vegetable oil ( I used 1 TBS)

3/4 cups of warm milk

Directions:

~~I made this dough in my food processor, but you can also make it using a mixer , or even by hand.~~

In a food processor(or mixing bowl), mix together the flour, baking powder and salt.

Slowly add the warm milk and oil. Knead until it forms a ball.

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else

Ingredients

1 cup Nestle swirled holiday morsels, divided (optional)

2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, softened

2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1 large egg

peanut butter frosting

1 1/4 cups prepared vanilla frosting

1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter

Directions

PREHEAT oven to 350°F.

Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.

Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.

PEANUT BUTTER FROSTING AND FILLING:.

Page 2 of 2Inside-Out Peanut Butter Cookie Sandwiches (cont.)

Directions

Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.