Heat oven to 375░. Combine peanut butter, shortening, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just till blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375░ for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen counter top. Makes 3 dozen cookies.
1 cup sugar, divided
1/3 cup butter
1 1/2 cups graham cracker crumbs
3 packages (8 oz each) cream cheese
4 eggs
1 tsp. vanilla extract
1 (21 oz) can blueberry filling or topping
Preheat oven to 325░. To prepare crust; in a medium saucepan place 1/4 cup sugar and butter; heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs; press mxiture evenly over the bottom of a 13x9 inch baking pan. In a large bowl with an electric mixer beat cream cheese until smooth. Gradually beat in remaining 3/4 cup sugar. Beat in eggs, one at a time, and vanilla, until well blended. Spoon blueberry filling evenly over crust. Carefully pour cream cheese mixture over blueberries. Bake just until set, 45 to 50 minutes. Cool. Chill until cold, about 2 hours or longer. Cut into 24 squares. Serve garnished with strawberry halves or mint leaves, if desired. Makes about 24 squares
