Homemade Nutter Butters

I found these yummy cookies here and made them for Seminary Kick-off. I renamed them homemade Nutter Butters and they were yummy! I doubled the recipe and it made about 3-4 dozen sandwich cookies. It's a fun one for the kids to help with because it doesn't matter if the filling gets spread perfectly or not! Don't be shy when spreading the filling... it makes plenty! Also, it helps to chill the dough a little.

INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter or margarine, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

DIRECTIONS
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by rounded teaspoons onto greased baking sheet. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Chipotle Chicken, Black Bean and Corn Mini Quesadillas

I've been a mood for Chipotle flavored things... I found this great little recipe on one of my favorite recipe blogs, The Picky Palate .
The picture is of the ones I made for a Baby shower. (I made them with 4 inch corn tortillas that I found at my Fresh & Easy Grocery Store and I kind of rolled them up like little taquitos) They were a big hit! Let me know if you try them, or if you try any of the other recipes on her site. The Monkey Bread looks good!
Here's the recipe, with my comments in paranthesis!

Chipotle Chicken, Black Bean and Corn Mini Quesadillas

3 Tablespoons extra virgin olive oil
30 (3 inch) round flour tortillas, cut with round cookie or biscuit cutter (I liked the 4 inch corn tortillas)
2 Cups diced cooked chicken (I just boiled chicken breasts and then shredded them)
2-3 chipotle peppers in adobo sauce from can (We don't like it too spicy, so I only added one! This wasn't as hard to find as I thought it would be... maybe because I'd never heard of it)
1/4 Cup fresh cilantro leaves, chopped (I totally forgot to buy this, but they still tasted fabulous!)
1 fresh corn on the cob, kernels removed (I used a cup of Trader Joe's frozen corn)
1 Cup drained black beans
2 Cups shredded cheddar cheese
2 Cups light sour cream (I only used a cup of sour cream)
2-3 Tablespoons adobo sauce from the can of chipotle peppers

1. Preheat oven to 375 degrees F. Place tortillas onto a baking rack placed over a baking sheet. Brush tops of each tortilla with oil and bake for 5-7 minutes or until slightly golden brown. Remove and set aside.

2. Heat 2 Tablespoons olive oil into large skillet over medium heat. Add cooked chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.

3. Sprinkle a thin layer of cheese over each bottom tortilla. Spoon a heaping Tablespoon of chicken mixture over cheese layer then sprinkle with a pinch more cheese. Lightly press a tortilla round over top. Repeat this process until chicken and tortillas are used up. Bake for 7-9 minutes or until cheese is melted. Combine sour cream and chipotle in a small bowl. Serve with a cilantro leaf garnished plate and top with chipotle sour cream if desired.