Strawberry Spinach Salad

1 pint Sliced Strawberries
1 lb. Spinach
½ cup Slivered Almonds (optional)

Dressing: (this dressing is AMAZING!)
½ cup Sugar
1 Tbsp. Sesame Seeds
1 Tbsp. Poppy Seeds
1 ½ tsp. Onion (dried or fresh)
¼ t. Paprika
¼ tsp. Worcestershire Sauce
½ cup Oil
¼ c. Cider Vinegar

Toss salad adding dressing just before serving. Be careful not to bruise spinach. (Another option is adding fresh blueberries or substituting Mandarin Oranges for the berries)

Better The Peanut Butter Cups

Crust:

8 medium chocolate chip cookies (I used about 12)
1/4 cup melted butter

Chocolate Layer:

2 1/2 cups milk chocolate chips

Peanut Butter Filling:

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups powdered sugar
2 t vanilla extract

-Preheat oven to 325 degrees
-In a food processor, blend cookies until finely ground.
-Add butter and mix together completely
-Press crumb mixture into 8 x 8 pan and bake for 10 minutes
-Cool to room temperature

-Melt chocolate over low heat until completely smooth but not boiling

-Prepare peanut butter filling by blending peanut butter and butter together in mixer until smooth
-Slowly beat in powdered sugar and then add vanilla
-Beat until smooth
-Spread peanut butter filling over crust
-Pour warm chocolate over the filling and spread smooth
-Chill in refrigerator for 1 hour until firm
-Cut into bars to serve

These are delicious! My kids LOVE them and they go a long ways since you only need a small bar because they are rich and yummy. Enjoy!