Hot Fudge Peanut Butter Bars

I got the recipe off of this website on pinterest but it was for a pie and I wanted to make enough for a large group so changed it up a little to fit a 9x13 pan.   It was so yummy!

2 cups graham crackers smashed
1/4 cup butter
1/4 cup sugar
2 cup peanut butter
2 package (8 ounces) cream cheese, room temperature
1 cup sugar
1 large tub Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided

• Mix graham crackers, melted butter and sugar together.  Press into bottom of 9x13 pan.  In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Heat hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate bars until set up good.  Spread cool whip on top and sprinkle chocolate chips on top or drizzle chocolate fudge or peanut butter on top if you wish.  Keep in refrigerator until time to serve. 

Texas Caviar

I ran across this recipe years ago when I was working at the Eitzen Agency and took it often to the office.  This past weekend I made it again for the first time in years.  It was a big hit at the family cookout.  I got it from the Centennial Cookbook (St. Anthony's Church in Okeene- Linda Simmons recipe) and I changed it up a little. 

1 can black beans (drained & rinsed)
1 can black-eyed peas (drained)
2 cans shoe peg (or white) corn (drained)
3 chopped green onions
1 medium chopped white onion
1 can of rotel (drained)
1 can of diced tomatoes (drained)
1/4 cup green pepper chopped
2 cloves minced garlic
1 tsp. salt
1 tsp. pepper
1 cup Zesty Italian Dressing

Add all ingredients together and refrigerate.  Great served with tortilla chips.