Butterfinger Peanut Butter Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 32
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup peanut butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces chopped butterfinger candy bars

Recipe

• 1 preheat oven to 350*.
• 2 cream together shortening, butter and peanut butter.
• 3 add sugars and cream well. beat in eggs and vanilla.
• 4 mix flour, baking powder and salt together.
• 5 add to the shortening, butter and peanut butter. add sugars and cream well.beat in eggs and vanilla.
• 6 mix flour, baking powder and salt together.add to the shortening mix and blend together well.
• 7 add candy to cookie dough.
• 8 drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
• 9 press down on cookies lightly with a fork.
• 10 bake cookies 10-12 minutes.cookies should be golden.
• 11 allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

Cranky's Monster Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 6 eggs
• 1/2 lb unsalted butter, softened (2 sticks)
• 1 lb brown sugar
• 1 tablespoon vanilla extract
• 1 lb peanut butter (1 1/2 cup)
• 4 teaspoons baking soda
• 2 lbs quick oats (10 cups)
• 1/2 lb chocolate chips (8 oz, or mixed dried fruits)
• 1/2 lb m&m' (8 oz or other candy or nuts)

Recipe

• 1 preheat oven to 350°f.
• 2 cream butter and brown sugar until fluffy. add eggs one at a time and mix thoroughly. add peanut butter and vanilla to the bowl and stir to combine. sprinkle baking soda and oats over the wet ingredients and stir until well incorporated. fold in the candy/fruit/chocolate chips/nuts. drop by generous spoonsfull onto an ungreased cookie sheet leaving plenty of space between the balls of dough (max 6 cookies per sheet) and bake just until set, approximately 10 minutes.

2-minute Peanut Brittle

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 24 individually wraped caramels (unwrapped)
• 1 cup dry roasted peanuts

Recipe

• 1 in microwave safe bowl, microwave about 2 minutes or till caramels are melted.
• 2 stir till smooth
• 3 fold in nuts.
• 4 pour on a sprayed cookie sheet and with back of spoon spread as thin as possible.
• 5 cool; break into pieces.

Easy Peppermint Bark

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup candy cane (crushed)
• 2 lbs chocolate

Recipe

• 1 place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
• 2 melt the chocolate in a double boiler. combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired).
• 3 pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
• 4 remove from cookie sheet & break into pieces (like peanut brittle).

Chocolate Chip Peanut Butter Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup peanut butter
• 1/2 cup butter
• 3 cups sugar
• 6 eggs
• 2 teaspoons vanilla
• 1 1/2 cups chocolate chips
• 1 1/2 cups powdered sugar
• 1/4 cup milk
• 1/4 cup peanut butter
• 1/2 teaspoon vanilla
• 1/4 cup mini chocolate chip

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir together all cake ingredients, gently stirring in the chocolate chips last.
• 3 pour batter into pan.
• 4 bake for 1 hour and 20 minutes.
• 5 let cool for 20 minutes.
• 6 drizzle glaze over cake, then sprinkle mini chocolate chips on top.

Butterfinger Ice Cream

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups sweetened condensed milk
• 3/4 cup smooth peanut butter
• 6 cups whole milk
• 1 pint heavy whipping cream
• 6 butterfinger candy bars

Recipe

• 1 stir sweetened condensed milk and peanut butter together until smooth.
• 2 chop candy bars and stir in .
• 3 add milk and whipping cream.
• 4 pour into ice cream freezer. if not to fill-line add more milk.
• 5 freeze according to manufacturer's directions.

Butterfinger Dip (for Fruits Or Cookies)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 ounces cool whip
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 2 small apples, chopped
• 1 cup crushed pineapple, drained
• 1/4 cup honey roasted peanuts, ground

Recipe

• 1 finely chop apples.
• 2 gring peanuts in a food processor to a fine crumb.
• 3 mix dry pudding powderand cool whip together.
• 4 stir apples, drained pineapple and peanuts into the the cool whip mixture.
• 5 chill for 1 hour.

Beef Misoyaki

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 (7/8 lb) boneless rib-eye steaks
• 3 1/2 tablespoons sesame seeds
• 1/2 cup light miso
• 1/3 cup sake or 1/3 cup other dry wine
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons cooking oil

Recipe

• 1 freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
• 2 in a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
• 3 place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
• 4 place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
• 5 add mixture to meat and work through as a marinade.
• 6 allow meat to marinate for 30 minutes to 1 hour.
• 7 heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
• 8 cook beef about 3-5 minutes or until done to your liking.
• 9 or you may place meat in broiler or grill and cook several minutes or until cooked through.
• 10 serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.

Butterfinger Eyeballs

Total Time: 47 mins Preparation Time: 45 mins Cook Time: 2 mins

Ingredients

• Servings: 33
• 1 cup creamy peanut butter (not all-natural)
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 2 cups powdered sugar
• 1 (2 1/8 ounce) nestle butterfinger candy bars, finely chopped
• nestlã‰â® toll houseâ® premier morsel
• 3 tablespoons vegetable shortening
• 2 (1 2/3 ounce) packages nestle butterfinger bb's
• red decorating icing

Recipe

• 1 line 2 baking sheets with wax paper.
• 2 beat peanut butter and butter in large mixer bowl until creamy. beat in powdered sugar until mixture holds together and is moistened. stir in chopped butterfinger. shape into 1-inch "eyeballs." place on prepared baking sheets. freeze for 1 hour.
• 3 melt morsels and shortening in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute 30 seconds; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
• 4 dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. shake off excess and return to baking sheet. gently press 1 butterfinger bb on top of "eyeball" to make a "pupil." repeat procedure with remaining "eyeballs" on baking sheet. refrigerate until coating is set. repeat with remaining sheet of "eyeballs" and coating.
• 5 you may find it necessary to reheat morsel mixture before dipping second batch. before serving, pipe decorator icing around eyeballs to create bloodshot markings. store in covered container in refrigerator. best served cold.

Chocolate Chip Peanut Butter Cookies

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 3 tablespoons water
• 2 eggs
• 1 cup peanut butter
• 1/4 teaspoon salt
• 1 cup chocolate chips

Recipe

• 1 preheat oven to 350f.
• 2 in a large bowl, mix flour and butter until combined.
• 3 mix in in vanilla, water, and eggs.
• 4 add peanut butter and salt and mix until thoroughly combined (the mixture will be"clumpy").
• 5 stir in chocolate chips.
• 6 mold into balls.
• 7 bake in oven for 12-15 minutes on a nongreased cookie sheet.

Confetti Cabbage Salad With Spicy Peanut Dressing

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs 30 mins

Ingredients

• 1 lb cabbage, shredded
• 1 large carrot, peeled & shredded
• salt
• 2 tablespoons smooth peanut butter
• 2 tablespoons peanut oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 teaspoons garlic, minced
• 1 1/2 teaspoons ginger, minced
• 1/2 jalapeno, seeds and rib removed
• 4 radishes, sliced thin
• 4 scallions, sliced thin

Recipe

• 1 toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. let stand until the cabbage wilts, 1-4 hours. rinse the cabbage and carrot under cold running water. press to drain and pat dry with paper towels.
• 2 process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.
• 3 combine everything in a medium bowl. toss to coat salad with dressing. season with salt to taste.
• 4 cover and refrigerate until chilled.

Butterfinger Pie

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 14 cream-filled chocolate sandwich cookies (oreos)
• 4 tablespoons butter, melted
• 23 fun-size butterfinger candy bars, divided (or 15 ounces of butterfingers)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 cups whole milk
• 2 large egg yolks
• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1 1/2 cups whipping cream
• 2 cups heavy whipping cream

Recipe

• 1 prepare crust:
• 2 preheat oven to 375 degrees fahrenheit.
• 3 in a food processor, process the cookies into fine crumbs.
• 4 add melted butter to crumbs and continue to process until well blended. transfer mixture to a 9-inch pie pan. press evenly over the bottom and up the sides of the pan.
• 5 bake for 8 minutes.the crust will puff up and shrink slightly.
• 6 use the flat bottom of a drinking glass to gently press down on the crust. cool completely.
• 7 prepare filling:
• 8 in a food processor, process 20 of the butterfinger bars into fine crumbs.
• 9 divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
• 10 in a medium saucepan, combine sugar, cornstarch and milk.
• 11 slowly bring to a boil over medium-high heat, stirring constantly.
• 12 remove from heat.
• 13 beat egg yolks in a small bowl. whisk in hot milk mixture 1 tablespoon at a time until eggs are tempered (slowly warmed up).
• 14 add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick.
• 15 remove from heat and whisk in peanut butter.
• 16 scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside.
• 17 add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan.
• 18 stir until chips are melted.
• 19 pour this mixture into the cooled crust.
• 20 refrigerate while preparing the next layer.
• 21 prepare peanut butter layer:
• 22 whip 1-1/2 cups whipping cream until stiff peaks form.
• 23 scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too.
• 24 remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
• 25 prepare the topping: whip the 2 cups of heavy whipping cream until stiff peaks form. fold in remaining 1 cup of butterfinger crumbs. spoon over the top of the pie, mounding slightly in the center. chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
• 26 cover loosely and refrigerate until ready to serve.
• 27 tips:.
• 28 if you don't have a food processor, throw cookies in a zip bag and smash it to smithereens; candy bars too.
• 29 if you add the eggs to the pan before they're warmed up properly (tempered), you'll end up with scrambled eggs. warm them up slowly by adding the milk mixture a little at a time until they're quite warm.

Easy Poached Salmon

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 salmon steaks, about 1-1/2 inches thick
• 2 cups water, approximately
• 2 teaspoons salt
• 1/4 cup apple cider vinegar
• 1 tablespoon chopped fresh dill (or dried)
• 3 scallions, chopped
• 1 lemon, juice of
• 1/3 cup peanut oil
• 1 teaspoon sugar
• 10 ounces frozen spinach, cooked and drained
• 3 cups cooked asian sticky rice

Recipe

• 1 place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
• 2 turn on heat and keep just under a boil for 10 minutes.
• 3 turn steaks and cook, simmering, for another 10 minutes.
• 4 remove steaks and take off skin and remove bones on the inside.
• 5 add dill, chopped scallions, lemon juice and peanut oil to water.
• 6 cook on medium heat until reduced to a sauce - 5-10 minutes.
• 7 place salmon steak on plate.
• 8 mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
• 9 top rice with spinach.
• 10 pour sauce over spinach.
• 11 and serve.

Chocolate Chip Peanut Butter Candy Cookies

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1/2 cup smooth peanut butter
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 3/4 cup hershey peanut butter bells candy
• 1/2 cup chopped nuts (optional)

Recipe

• 1 beat butter, sugar, and peanut butter until light and fluffy.
• 2 add vanilla and egg. mix well.
• 3 combine flour, baking soda, and salt. slightly mix.
• 4 slowly add to batter and beat well.
• 5 remove bowl from mixer.
• 6 add chocolate chips, candies, and optional nuts if desired. mix by hand well.
• 7 roll into balls approximately 1 1/2 inches and put on parchment paper lined cookie sheet.
• 8 bake 350* for 12-14 minutes depending on oven temp and size of cookie.

Brazilian Seafood Stew-vatapa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 -5 serrano chilies, seeded and finely chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft breadcrumbs
• 1 cup natural-style peanut butter
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 lb raw shrimp, shelled and de-veined
• 1 lb cod fish fillet, cut into 1 1/2-inch pieces
• 1/4 cupfresh cilantro, minced

Recipe

• 1 cover dried shrimp with warm water. let stand 15 minutes; drain. finely chop shrimp; reserve.
• 2 cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in dutch oven over medium heat until onion is tender. stir in coconut milk, tomatoes, salt and reserved dried shrimp. heat to boiling; reduce heat. simmer uncovered 15 minutes. stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
• 3 heat 3 tablespoons oil in skillet until hot. cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. remove shrimp to sauce mixture with slotted spoon. add more oil to skillet if necessary. cook and stir fish until it flakes easily with fork, 3 to 4 minutes. gently stir fish into sauce mixture. sprinkle with cilantro; serve with salsa if desired.

Chocolate Chip Peanut Butter Swirl Bars

Cranky Banana Bread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup milk
• 1 egg
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup peanut butter
• 1/2 cup chocolate chips
• 1 medium ripe banana

Recipe

• 1 preheat oven 350°f.
• 2 grease a loaf pan with butter (or spray with cooking spray).
• 3 combine all dry ingredients except chocolate chips.
• 4 combine wet ingredients except banana and peanut butter.
• 5 combine dry and wet mixtures.
• 6 mix in peanut butter roughly.
• 7 mash in banana and chocolate chips roughly.
• 8 bake in buttered loaf pan about 30 minutes.

Chocolate Chip Oatmeal Cookie Pancakes

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 very ripe medium banana
• 1 teaspoon baking powder
• 1 tablespoon flax seed meal (mixed with 2.5 tbsp water, or 1 egg)
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon almond butter
• 1 tablespoon coconut oil
• 3 tablespoons almond milk (or sub other milk)
• 1/2 cup rolled oats (or gluten free oats)
• 1/4 cup flour or 1/4 cup gluten-free flour
• 3 tablespoons semi-sweet chocolate chips (non-dairy for vegan)

Recipe

• 1 preheat a skillet to medium heat or about 300-325 degrees.
• 2 prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
• 3 mash your very ripe banana with baking powder.
• 4 add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
• 5 stir in oats and flour until just combined.
• 6 sprinkle in chocolate chips and fold gently.
• 7 scoop scant 1/4 cup measurements onto lightly greased griddle.
• 8 cook for 2-4 minutes on each side – until golden brown.
• 9 serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Amazing Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 tablespoon flour
• 1/2 teaspoon black pepper
• salt (remember bacon is salty)
• 4 lbs boneless beef chuck
• 2 slices bacon
• 2 large onions, rough chopped
• 12 ounces dark beer (i used a bourbon barrel stout)
• 1 tablespoon mccormick cocoa chile blend
• 1 chipotle chili pepper, minced
• 1 teaspoon raisins, chopped
• 1 teaspoon peanut butter
• 1 tablespoon dried parsley
• 1 teaspoon cumin
• fresh parsley

Recipe

• 1 mix the flour, pepper and salt together, season the roast with the flour mixture.
• 2 fry bacon till crisp in a heavy cast iron pot, remove bacon from pan and set aside. wipe pot from most of the fat.
• 3 over high heat brown one side of roast. flip then top with onions and garlic to brown the other side. about 4 minutes per side.
• 4 top with the bacon bits, cocoa chili blend, chipotle chili, raisins, peanut butter, parsley and cumin.
• 5 add the beer and add enough water to come about half way up the roast. you want to braise and not boil.
• 6 cover tightly and simmer gently over low heat on top of the range, or in a cast iron pot place in a preheated 325 degree oven, roughly 45 minutes per pound or until the beef is fork-tender. or place the browned roast and remaining ingredients in your crock pot on low heat for 6-8 hours.
• 7 the cooking liquid may be thickened with broken tortillas, flour, or cornstarch or reduced for gravy or sauce as desired. garnish with parsley. served over noodles, mashed potatoes or slice for an open faced sandwich.

Bacon Rounds

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup mayonnaise
• 1 tablespoon parmesan cheese, grated
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon paprika
• 1/8 teaspoon celery seed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 cups cheddar cheese, shredded
• 8 pieces bacon, cooked and crumbled
• 1/3 cup salted peanuts, chopped
• 4 green onions, thinly sliced
• 48 slices french baguettes (1/4 inch thick)
• green onion, sliced for garnish (optional)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a large bowl, combine the first seven ingredients.
• 3 stir in cheddar cheese, bacon, peanuts and onions.
• 4 spread over bread.
• 5 sprinkle with additional onions if desired.
• 6 place on ungreased baking sheets.
• 7 bake for 8-10 minutes or until lightly browned.

Crepes With Honey, Bananas & Cashews

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 large eggs
• 2 large egg yolks
• 3/4 cup water, slightly warm
• 1/2 cup whole milk, homogenized
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 12 tablespoons olive oil, for frying crepes
• 3/4 cup peanut butter (smooth)
• 1 cup liquid honey
• 6 medium ripe bananas, sliced
• 3/4 cup crushed cashews, lightly roasted
• 1/2 cup honey

Recipe

• 1 in a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
• 2 in a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
• 3 finally, beat-in melted butter, making sure mixture is smooth. (you may need to strain through a sieve to remove any lumps.).
• 4 cover bowl with plastic wrap and place in refrigerator for one hour.
• 5 stir again before using.
• 6 preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
• 7 add 1 tablespoon of olive oil to pan and heat to medium-high heat.
• 8 pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
• 9 swirl in circles to spread batter over the entire bottom of pan.
• 10 (you do not want a thick crepe.).
• 11 cook for 1 - 2 minutes on each side until lightly browned.
• 12 place crepes one on top of the other as they are cooked and set aside.
• 13 continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
• 14 to serve, lay a crepe flat on a platter, spread with peanut butter and honey.
• 15 using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
• 16 start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
• 17 continue to roll crepe to the end.
• 18 drizzle rolled crepes with honey and sprinkle with crushed cashews.
• 19 serve with ice cream or whipped cream if desired.

Banana Split Cookies Recipe

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 (18 ounce) yellow cake mix
• 1 cup quick-cooking oatmeal
• 1/2 cup creamy peanut butter
• 1 egg
• 1/4 cup milk
• 2/3 cup sugar-free chocolate syrup
• 3 bananas
• 12 ounces fat-free whipped topping
• 4 ounces mascarpone cheese
• 1/2 cup creamy peanut butter

Recipe

• 1 mix cake mix, peanut butter, oatmeal together.
• 2 mix egg and milk together and add to cake mix blend. blend together until crumbly. press into a 13 x 9 inch baking pan. bake at 350 degrees for 15 minutes. cool completely.
• 3 drizzle chocolate syrup over crust and top with sliced bananas.
• 4 mix whipped topping, mascarpone cheese and peanut butter until creamy. spread over top. refrigerate until serving.

Amber Glow Dip (cream Cheese, Apricot And Horseradish Plus)

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup apricot preserves
• 1 1/2 teaspoons dry mustard
• 1 tablespoon horseradish
• 1/8 teaspoon dried red pepper, crushed, you can use tabasco too
• 1 -2 tablespoon peanuts, chopped (optional)

Recipe

• 1 in a small bowl, mix everything but the cream cheese and the nuts.
• 2 place the cheese on a plate and top with the apricot mixture.
• 3 sprinkle with chopped peanuts, if you like, and serve with crackers.

Chocolate Chip Peanut Butter Pie

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 1/2 cup reduced-fat peanut butter
• 4 ounces light cream cheese
• 4 ounces fat free cream cheese
• 12 ounces fat-free sweetened condensed milk
• 2 tablespoons lemon juice (canned or bottled)
• 1 cup light whipped topping, thawed if frozen
• 5 tablespoons mini chocolate chips
• 1 graham cracker pie crust

Recipe

• 1 in a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
• 2 gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
• 3 spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
• 4 cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
• 5 (note: if you prefer a firmer texture let chill overnight.).

Brazilian Prawn Vatapa

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/4 cups fresh breadcrumbs
• 7 tablespoons coconut milk
• 500 g fresh prawns
• 1 2/3 cups fish stock
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 fresh red chilies, no seeds, chopped
• 4 1/2 ounces dried shrimp
• 3 tablespoons palm oil
• 2 crushed garlic cloves
• 1 ounce gingerroot, chopped finely
• 3/4 cup unsalted peanuts
• 1/2 cup unsalted cashews
• 4 tablespoons coconut cream
• 1 lime, juice of, fresh
• chopped fresh coriander (to garnish, cilantro)

Recipe

• 1 put breadcrumbs in a bowl and stir in the coconut milk and leave to soak for about 30 minutes. then puree in food processor. set aside.
• 2 peel fresh prawns and put shells with fish stock and tomatoes into pan bring to the boil and simmer for 30 minutes then strain.
• 3 in a food processor put the onion, chilli, dried shrimps and mix up until quite mushy, put thismix into a large fry pan with the palm oil and cook over a low heat.
• 4 grind the peanuts and cashews in the food processor. add this to the pan of onion mix. stir in the breadcrumb puree and prawn stock and boil and stir for about 5 minutes then add the coconut cream, lime joice, prawns and garnish with fresh coriander.

Butterfinger Frosty

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1/8 cup cream
• 1/8 cup half-and-half
• 1 tablespoon chocolate whey protein powder (1 scoop)
• 1 (1 g) packet sugar substitute
• 1 teaspoon vanilla
• 2 cups crushed ice
• 1 tablespoon peanut butter

Recipe

• 1 whirl all together in food processor.
• 2 enjoy!

Chocolate Chip Peanut Butter Blossom Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup mini chocolate chip
• 2 tablespoons sugar
• 35 hershey chocolate kisses

Recipe

• 1 heat oven to 350*f. line a 13x9" baking pan with parchment papaer, leaving a 1" overhang; set aside.
• 2 combine the butter, peanut butter, and brown sugar in a large bowl; blend with an electric mixer on medium speed, scraping sides of bowl down often, until creamy.
• 3 add the eggs and vanilla; blend well.
• 4 reduce mixer speed to low; add the flour, baking powder, and baking soda, mixing just until combined. gently stir in the chocolate chips.
• 5 pat the dough into the prepared pan; sprinkle with sugar.
• 6 bake 20-22 minutes or until golden brown; cool in pan 5 minutes.
• 7 immediately press evenly spaced kisses into the warm bars; cool completely.
• 8 cut into bars, cutting evenly between the kisses.

Caramelised Salmon Thai Style

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 50 g soft brown sugar
• 65 ml water
• 1/2 chili pepper, seeded and finely sliced
• 1 1/2 cm ginger, finely sliced
• 1 garlic clove, crushed
• 2 tablespoons thai fish sauce
• 2 tablespoons lime juice
• 2 salmon fillets, skinless
• 2 tablespoons vegetable oil
• 25 g mint
• 12 g coriander leaves, chopped
• 1 spring onion, sliced
• 1 tablespoon salted peanuts, crushed
• 1/2 lime, quartered

Recipe

• 1 bring the sugar and water to boil in a small pan stirring. add the chilli, ginger and garlic and let it bubble to reduce for 4 mins until syrupy.
• 2 remove from heat and add the lime juice and fish sauce.
• 3 chop the salmon into bite size pieces about 2cm squared and coat in the sauce. lift out the salmon and heat the oil in a frying pan. add the salmon and fry quickly on both sides to caramelise. add the sauce to the pan and heat through stir in the corriander and mint.
• 4 serve with rice (preferably jasmine rice) and scatter over the peanuts and spring onions.

Caramel-chocolate-peanut Orgasm Cake 8) (from Scratch)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups flour
• 1 3/4 cups sugar
• 1/2 cup unsweetened dutch-processed cocoa powder
• 1/2-1 teaspoon salt
• 1 tablespoon baking soda
• 1 egg
• 2/3 cup vegetable oil
• 1 cup buttermilk
• 1 cup hot coffee
• 6 tablespoons butter
• 1/2 cup milk
• 1 cup sugar
• 2 cups semi-sweet chocolate chips
• 3/4 cup caramel sauce or 3/4 cup caramel topping
• 1 1/2 cups toasted peanuts

Recipe

• 1 cake: preheat oven to 350*f.
• 2 grease and flour 3 9" round cake pans.
• 3 combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
• 4 combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
• 5 slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
• 6 pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
• 7 cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
• 8 cool completely before frosting.
• 9 frosting: combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
• 10 remove pan from heat; add the chocolate chips and whisk until melted and smooth.
• 11 if the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
• 12 hot coffee.
• 13 place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
• 14 sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
• 15 repeat process with each layer.

Amazing Shrimp Po'boys

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 bunch green onion, chopped
• 2 tablespoons sweet pickle relish
• 1 tablespoon creole mustard
• 2 tablespoons light mayonnaise
• 2 tablespoons wine vinegar
• 1/4 teaspoon salt
• 2 1/2 cups cabbage and carrot coleslaw mix
• 1 1/4 lbs large shrimp
• 3 garlic cloves, minced
• 3 tablespoons yellow cornmeal
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons peanut oil
• submarine sandwich bread

Recipe

• 1 preheat oven to 450.
• 2 combine first 6 ingredients. pour over slaw; toss to coat. set aside.
• 3 peel and devein shrimp. combine shrimp and garlic in a large zip-top bag; shake to coat.
• 4 combine cornmeal and next 3 ingredients in a medium bowl.
• 5 add to shrimp - shake until well coated.
• 6 coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot.
• 7 arrange shrimp on pan in a single layer. bake at 450 for 3 minutes; turn an dbake an additiona 1 minute or until golden.
• 8 remove shrimp from pan.
• 9 spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.

2 Layer Peanut Butter Pie

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 1/4 cup cocoa
• 3 tablespoons margarine, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1 cup sugar
• 2 eggs, well beaten
• 9 inches deep dish unbaked pastry shells
• 6 ounces cream cheese
• 8 ounces cool whip
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1/4 cup peanut butter, plus
• 2 tablespoons peanut butter
• 2 tablespoons miniature chocolate chips

Recipe

• 1 preheat oven to 350°f.
• 2 mix first 6 ingredients together at medium speed until smooth.
• 3 pour in unbaked pastry shell and bake for 35 minutes and let cool.
• 4 mix cool whip, cream cheese, sugar, vanilla, and peanut butter.
• 5 add on top of cooled pie.
• 6 garnish with chocolate chips.

Butterfingers

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup sugar
• 1 cup karo syrup
• 1 cup peanut butter
• 1 cup coconut
• 6 cups corn flakes
• 12 ounces chocolate chips

Recipe

• 1 bring sugar and syrup to a rolling boil.
• 2 add peanut butter.
• 3 combine coconut and cornflakes in separate bowl.
• 4 pour hot mixture over coconut and cornflakes- mix well.
• 5 pat firmly on cookie sheet.
• 6 sprinkle with chocolate chips.
• 7 put in 350 oven just long enough to melt chocolate.
• 8 cut into squares.

Butterfinger Candy

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup peanut butter
• 1/3 cup light corn syrup
• 1 cup granulated sugar
• 1/3 cup water
• melted chocolate

Recipe

• 1 cook corn syrup, sugar and water to 310 degrees f. remove from heat, and stir in warmed peanut butter until completely blended. pour onto greased cookie sheet and score into pieces. when cool and hard, dip into melted chocolate.

Confetti Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 large cucumbers, peeled, seeded and diced
• 1 yellow bell pepper, chopped
• 1 medium red onion, diced
• 1/4 cup garlic, minced
• 2 teaspoons olive oil
• 3 tablespoons vinegar
• 3 teaspoons sugar
• 2 -3 tablespoons sweet chili sauce (or to taste)
• 1/2 cup peanuts, chopped (optional)

Recipe

• 1 heat the oil in a pan and fry the garlic over medium heat until crispy, set aside to cool.
• 2 mix the vinegar and sugar together.
• 3 in a bowl, toss together the chopped onion, bell pepper, and cucumbers.
• 4 pour the vinegar/sugar mixture and the chili sauce over the salad and toss.
• 5 add the cooled garlic and toss.
• 6 upon serving, sprinkle the chopped peanuts over the salad
• 7 enjoy!

Amazing Thai Peanut Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 7 tablespoons soy sauce
• 4 tablespoons creamy peanut butter
• 5 teaspoons wine vinegar or 5 teaspoons rice vinegar
• 1/2 teaspoon cayenne pepper
• 3 tablespoons olive oil or 3 tablespoons peanut oil
• 4 boneless skinless chicken breast halves, cut into thin strips
• 3 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh gingerroot
• 3/4 cup chopped green onion
• 4 cups broccoli florets
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/3 cup dry-roasted unsalted peanuts
• curry powder (optional)

Recipe

• 1 in a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. set aside.
• 2 heat oil in a skillet or wok over high heat. add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• 3 reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
• 4 serve over rice or rice noodles.

Bacon Roll-ups

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• 5 slices bread
• 1/3 cup peanut butter
• 15 slices bacon, cooked but not crispy

Recipe

• 1 preheat broiler.
• 2 trim crusts from bread.
• 3 spread each slice of bread lightly with about 1 tbsp peanut butter.
• 4 cut each piece of bread lenghwise into thirds.
• 5 roll up strips and set aside.
• 6 wrap a slice of bacon around each piece of bread and secure with wooden pick.
• 7 place on broiler pan.
• 8 broil about 2 minutes or until heated through.
• 9 drain on paper towels.

Crisco's Irresistable Peanut Butter Cookies

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• 3/4 cup creamy peanut butter
• 1/2 cup shortening
• 1 1/4 cups brown sugar, firmly packed
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Recipe

• 1 heat oven to 375°f combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. add egg. beat just until blended.
• 2 combine flour, baking soda and salt. add to creamed mixture at low speed. mix just until blended. drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. flatten slightly in a crisscross pattern with tines of fork.
• 3 bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. cool 2 minutes on baking sheet. remove cookies to cooling racks to cool completely.

Cilantro-lemon Corn Pops (popcorn)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 3 tablespoons vegetable oil
• 1/2 teaspoon ground cumin (*see note below)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/2 cup corn kernel
• 1/2 small red onion, diced
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon minced cilantro or 1 tablespoon flat leaf parsley
• 1/2 cup roasted peanuts

Recipe

• 1 in a deep, lidded saucepan, heat the oil. as soon as it shimmers, add the cumin, chili powder, turmeric, and salt. add the kernels and stir to mix well.
• 2 partially cover the pan, leaving a small gap for the steam to escape. shake the pan a few times during the cooking process. cook until the kernels have stopped popping. this should take 4 to 5 minutes.
• 3 remove the pan from the heat. add the onion, lemon juice, cilantro or parsley, and peanuts. mix well and serve immediately.
• 4 cumin, sold whole or ground, is a very versatile spice. if you have only whole seeds at home, grind them fresh using a small spice grinder or coffee grinder. you will be able to see and smell the difference between store-bought ground cumin and freshly ground.

Brazilian Braised Chicken And Prawns

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg chicken thigh fillet, cut into strips
• 1/2 lime, juice of
• 1 tablespoon crushed garlic
• 1 medium onion, finely chopped
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon peanut oil
• 1 teaspoon shrimp paste
• 1/2 cup coconut milk
• 1 teaspoon crushed ginger
• 1/2 bunch coriander leaves
• 2 tablespoons crushed cashews
• 200 g peeled prawns, raw
• chopped chile (optional)
• salt & pepper, to taste

Recipe

• 1 marinate chicken in lime, garlic and salt, we did overnight. fry onion and stir in marinated chicken. add diced tomatoes and peanut oil and let cook for 10 minutes. add shrimp paste and coconut milk and simmer gently for another 10 minutes. add coriander, cashew nuts and prawns and cooked until prawns are done. sir in chillies if using and serve. we served with rice.

Chocolate Chip Peanut Butter Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 1/2 cup crunchy peanut butter
• 3/4 cup vegetable shortening
• 1/2 cup brown sugar, firmly packed
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (6 ounces)

Recipe

• 1 preheat oven to 375 degrees.
• 2 beat peanut butter, shortening, sugars, egg and vanilla until creamy.
• 3 in another bowl, stir together flour, baking soda and salt.
• 4 add dry mixture to the creamed mixture; blend well.
• 5 fold in chocolate morsels.
• 6 using medium scoop, crop dough 2 inces apart onto flat baking stone.
• 7 bake 10-15 minutes.
• 8 cool 2 minutes on baking stone; remove to cooling rack.

Crevettes And Brugnons Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups small shell pasta, cooked
• 12 ounces medium shrimp, cooked
• 1 1/2 cups sliced celery
• 2 large nectarines, thinly sliced
• 1/2 cup raisins
• 1/2 cup peanuts
• lettuce leaf, to line the bowls
• 1/2 cup oil
• 1/3 cup cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon salt substitute
• 1 (4 ounce) jar of sliced pimiento, drained
• garlic powder

Recipe

• 1 combine all the salad ingredients except the lettuce and nectarines.
• 2 combine dressing ingredients in separate bowl.
• 3 add dressing to salad and toss.
• 4 put in the frige for at least an hour.
• 5 to serve, line bowls with lettuce leaves.
• 6 mound salad in center and arrange nectarine slices around the edge of the salad mound.

Curried Cauliflower With Tomatoes (fulaver Nu Shaak)

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons hot paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon garlic powder
• 2 tablespoons peanut oil
• 2 teaspoons black mustard seeds (not yellow mustard seeds) or 2 teaspoons brown mustard seeds (not yellow mustard seeds)
• 2 serrano chilies, chopped
• 1 medium head cauliflower, cored and roughly chopped
• 1/4 cup water
• 3 plum tomatoes, cored and roughly chopped
• kosher salt, to taste

Recipe

• 1 in a bowl, combine paprika, coriander, turmeric, and garlic powder; set aside. heat oil in a 4-quart saucepan over high heat. add mustard seeds. cook until fragrant, about 3 minutes.
• 2 add reserved spice mixture, chiles, cauliflower, and water and cook until tender, 5-6 minutes.
• 3 lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.

Amazing Peanut Butter Cookies

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

• 1 cup butter
• 1 cup crunchy peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1/2 cup toffee pieces
• 1/2 cup peanut butter chips

Recipe

• 1 preheat oven to 375 degrees.
• 2 cream the first six ingredients.
• 3 sift and add flour, salt, and baking soda to creamed ingredients.
• 4 mix well.
• 5 stir in pecans, chips, and toffee.
• 6 drop teaspoon sized balls onto cookie sheet and press down.
• 7 bake 12-13 minutes.

Chicken With Curry Sauce

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• 2 tablespoons peanut oil
• 1 garlic clove, crushed
• 1 tablespoon ginger, grated
• 1 green chili pepper, seeds removed and finely chopped
• 1 onion, sliced
• 1 carrot, diagonally sliced
• 5 ounces broccoli florets
• 1 pint chicken stock
• 2 star anise
• 1 teaspoon ground turmeric
• 1 teaspoon madras curry powder
• 1 pinch chili powder
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch, blended with
• 2 tablespoons cold water
• 1 scallion, finely chopped, to garnish
• jasmine rice, to serve

Recipe

• 1 cut the chicken into bite-size pieces, season with salt and freshly ground pepper and dust with cornstarch.
• 2 heat a wok over a high heat, and add half of the peanut oil. add the chicken and stir-fry for about 6 minutes, until golden brown. remove and set aside.
• 3 rinse out and dry the wok, and heat the remaining oil. add the garlic, ginger and chili and stir-fry for 40 seconds or so. stir in the onion and stir-fry for a further 40 seconds.
• 4 tip in the carrot and broccoli florets and fry for 1 minute.
• 5 pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• 6 mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. cook for 2-3 minutes, until thickened.
• 7 return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. garnish with scallion and serve with jasmine rice.

Amazing Peanut Butter-chocolate Molten Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 ounces baker's semi-sweet baking chocolate
• 1/2 cup butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 tablespoons flour
• anjou pear, 8-oz . pkg.
• 3 tablespoons planters creamy peanut butter
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla
• 1/2 cup thawed cool whip topping

Recipe

• 1 heat oven to 425°f.
• 2 microwave chocolate and butter in large microwaveable bowl on high 1 to 1-1/2 minute or until chocolate is almost melted. stir with whisk until chocolate is completely melted. stir in powdered sugar. blend in whole eggs and egg yolks. stir in flour; set aside. mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
• 3 pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
• 4 bake 20 minute or until edge is set but center is still slightly soft. cool slightly. serve topped with cool whip.

Beef Noodle Bowl

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces linguine, uncooked
• 3 cups broccoli florets
• 3 medium carrots, peeled and sliced (about 2 c)
• 2 teaspoons vegetable oil
• 1 lb beef sirloin steak, cut into strips
• 1/4 cup italian dressing
• 1/4 cup teriyaki sauce
• 1 teaspoon ginger

Recipe

• 1 cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. drain pasta mixture.
• 2 meanwhile, heat oil in large nonstick skillet. add meat; cook until browned on all sides, stirring occasionally. stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
• 3 toss pasta and meat mixture in large serving bowl.
• 4 jazz is up: for added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.

Beef Patties With Thai-style Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 18 ounces ground beef (500 g. or sub with ground chicken or ostrich)
• 1/2 cup spring onion, chopped (green onions)
• 1 tablespoon garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 hot pepper, small, finely chopped (leave out seeds for a milder taste)
• 3 tablespoons breadcrumbs, dried
• 1 teaspoon salt (level)
• 1 egg, beaten
• 2 tablespoons oil (for frying)
• 2 tablespoons oil (for frying, or less)
• 1/2 cup spring onion, chopped (green onions)
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, fresh, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon hot pepper, finely chopped (use less (or more)
• 1 cup coconut milk (250 ml)
• 3 ounces peanuts, crushed (100g, or use cashews, roasted)
• 2 tablespoons soy sauce (30 ml)
• 1 teaspoon sugar

Recipe

• 1 for the patties, start with the ground meat, then mix in the rest of the ingredients.
• 2 turn round and round until well mixed. if the mixture is too dry (it should be just right) add a teaspoon or so of milk or water.
• 3 form fairly small patties (you'll have 7 or 8), and fry in a little oil in a pan, over medium-to-low heat, turning once, until brown on both sides. remove to an oven dish and keep pan on the hob.
• 4 for the sauce, add oil to the same pan (there won't be enough left over).
• 5 add the spring onions, garlic, ginger, cumin and pepper to the hot oil, and stir briskly for about half a minute, just to bring out the flavour.
• 6 add the coconut milk, stir in the soy sauce and sugar, and add the nuts of your choice.
• 7 let it simmer briskly, while stirring, for a short while -- it should thicken.
• 8 ladle the sauce over the patties, or serve the sauce separately.
• 9 serve with rice (brown basmati is nice) and an asian-type green such as chopped, steamed pak choy or tatsai or chinese cabbage, seasoned with soy sauce instead of salt.

Chocolate Chip Oatmeal Peanut Butter Cookie

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup chunky peanut butter
• 1 cup smooth peanut butter
• 2 cups sugar
• 2 eggs
• 1/2 cup oatmeal
• 1/2 cup chocolate chips
• 2 teaspoons baking soda

Recipe

• 1 heat oven to 350.
• 2 beat peanut butters and sugar together.
• 3 add eggs and continue to beat.
• 4 add baking soda, chocolate chips and oatmeal.
• 5 mixture will be crumbly and greasy (don't worry).
• 6 form flattened balls (1 or 2 tablesoons worth) and place on parchment paper lined sheet.
• 7 bake for 10 minutes and enjoy.

Butterfinger Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1/2 cup butter, cold
• 1/2 cup butter flavor crisco
• 1 cup creamy peanut butter
• 2 1/4 cups brown sugar
• 2 teaspoons vanilla extract
• 1/3 cup milk
• 2 eggs
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 12 1/2 ounces miniature butterfinger candy bars, chopped or 18 miniature butterfinger candy bars

Recipe

• 1 beat butter, crisco, peanut butter and brown sugar until creamy.
• 2 mix in vanilla, milk and eggs. add flour, salt and baking soda, mix thoroughly.
• 3 fold in chopped candy bars.
• 4 drop by tablespoons onto a cookie sheet, press fork into tops to make criss-cross pattern.
• 5 bake in a 375 degree oven for about 10 minutes. enjoy!

2 Kind Apple Halva

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 350 g apples, peeled and grated
• 1 cup sugar
• 1/2 cup condensed milk (7.5 % fat)
• 4 tablespoons semolina
• 1/2 teaspoon ground cinnamon
• 2 teaspoons dried fruit, for topping (any dried mix fruits for cakes)
• 1/4 teaspoon ground cardamom
• 2 teaspoons nuts, broken roasted (like almonds, pistachios, cashew or peanuts)

Recipe

• 1 microwave the grated apples 3 minutes (900 w or maximum).
• 2 add sugar, condensed milk and semolina.
• 3 mix well.
• 4 microwave all together 12 minutes (900 w or maximum).
• 5 dived in 2 portions.
• 6 prepare 2 greased pans of 5 to 7 inches.
• 7 cinnamon halva: add cinnamon, mix well, spread in the first pan and decorate with dried fruits.
• 8 cardamom halva: add cardamom, mix well, spread in the first pan and decorate with almonds or nuts.
• 9 after cooling down keep in refrigerator and cut in small pieces.
• 10 serve refrigerated or at room temperature.

Amazing, Really Amazing, Fudge Brownies

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 30
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 ounces unsweetened chocolate
• 1 cup butter (i usually use margarine to kee it non-dairy)
• 3 cups sugar
• 6 large eggs (the original recipe says room temperature, but i've used them straight out of the fridge)
• 2 tablespoons vanilla extract
• 12 ounces chocolate chips (or chocolate chips, or toffee bits, or candied pecans, or peanuts, or m&ms, you get the pictur)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 the original recipe says to grease a 12 x 18 inch jelly roll pan, but i use a 9 x13 inch cake pan for intense denseness, and don't grease it, just line it with parchment paper).
• 3 melt the chocolate with the butter, either on the stovetop or in the microwave. stir until smooth. let cool for about 5 minutes.
• 4 mix in the sugar and the eggs and the vanilla extract.
• 5 add in the flour, baking powder and salt. mix until combined.
• 6 pour the batter into the prepared pan.
• 7 sprinkle the chips (nuts, whatever) evenly over the top of the batter.
• 8 the original recipe says to bake for 25-28 minutes until a cake tester comes out with some moist crumbs attached to it. this never works for me. i usually have to let it go for about 40-45 minutes. this is probably because my pan is more condensed than the jelly roll pan.
• 9 do not overbake!
• 10 i usually let the brownies cool in the pan, the keep them in the fridge overnight. the i just lift them out of the pan by the parchment paper, place the whole thing on a cutting board and then it's the perfect state for cutting into perfect brownie squares.
• 11 some of us like the edges the best, others prefer the center.

Chocolate Chip Peanut Butter Pound Cake W/ Peanut Butter Glaze

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter (don't use natural)
• 1/2 cup butter, at room temperature
• 3 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips
• 1 1/2 cups sifted powdered sugar
• 1/4 cup milk
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chip

Recipe

• 1 preheat oven to 325 degrees f. spray 10-cup tube pan generously with nonstick spray (i like the pam baking spray).
• 2 prepare cake: in a medium bowl, whisk together flour, baking powder, and salt; set aside. in a large bowl, use an electric mixer to cream together peanut butter and butter. add sugar and beat an additional 5 minutes. add eggs and vanilla; beat until well combined. add dry ingredients a little at a time, beating just until incorporated. stir in chocolate chips. scrape batter into prepared tube pan. tap it a couple of times on the counter to shake out any hidden air pockets.
• 3 bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. if browning too quickly, just place a piece of foil loosely over the top of the pan. when a toothpick is inserted into the center of the cake and comes out clean, your cake is done. let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
• 4 prepare glaze: in a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. sprinkle chocolate chips on top. the glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

Cilantro Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/3 cup fresh lime juice
• 4 garlic cloves, peeled
• 2 tablespoons fresh cilantro, chopped (or to taste)
• 2 tablespoons fresh italian parsley, chopped
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon salt
• ground black pepper, to taste
• 1 cup canola oil (or peanut oil-do not use olive oil)

Recipe

• 1 place all ingredients except oil in a food processor or blender. process until combined.
• 2 with the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
• 3 taste for seasoning (and more cilantro or cayenne if needed).
• 4 pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

Brazilian Fish Stew

Total Time: 58 mins Preparation Time: 20 mins Cook Time: 38 mins

Ingredients

• Servings: 10
• 3 cups onions, small dice
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 6 -8 tablespoons fresh ginger
• 1/4-1/2 cup pickled jalapeno pepper, chopped
• 4 cups chicken broth
• 3 cups tomato sauce
• 1 (28 ounce) can diced tomatoes
• 1/4 cup shredded coconut
• 3 tablespoons peanut butter
• 2 lbs deveined shrimp
• 1 lb deboned fish fillet
• 1/2 cup fresh cilantro
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 saute onion, garlic, ginger and jalepenos till onions translucent.
• 2 add tomato stuff, broth, coconut and peanut butter.
• 3 simmer for 20-30 minute.
• 4 add shrimp and cook 4 minute.
• 5 cut fish into bitesize pieces, add and cook 4 minutes.
• 6 dish up and garnish with cilantro.

Chocolate Chip Peanut Butter Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup crunchy peanut butter
• 3/4 cup vegetable shortening
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces chocolate chips

Recipe

• 1 preheat oven to 375°f.
• 2 beat peanut butter, shortening, sugars, egg, and vanilla until creamy.
• 3 stir together flour, baking soda and salt. add to creamed mixture; blend well.
• 4 fold in chocolate morsels.
• 5 drop by rounded tablespoons 2 inches apart.
• 6 bake 10-15 min.; remove to cooling rack.

Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 (2 1/8 ounce) butterfinger candy bars
• 1/2 cup butter, room temperature
• 1 3/4 cups granulated sugar
• 3 eggs
• 4 very ripe bananas, mashed
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup buttermilk
• 12 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 teaspoon vanilla
• 6 cups powdered sugar
• 1/2 cup peanut butter

Recipe

• 1 to prepare the cake: preheat oven to 350°f grease and flour two 9" cake pans. in the food processor, coarsely chop the candy bars; set aside.
• 2 in a large mixing bowl, cream the butter and sugar with an electric mixer. beat in the eggs one at a time, scraping down the sides of the bowl after each addition. mix in the mashed bananas and vanilla.
• 3 in a separate bowl, combine the flour, soda and salt. add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. fold in the chopped butterfingers and divide the batter between the cake pans.
• 4 bake for 30 minutes, or until a toothpick inserted in the center comes out clean. cool the cakes on wire racks for 10 minutes. invert onto a rack and cool completely before frosting.
• 5 to prepare the frosting: in a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. add the powdered sugar and peanut butter and mix until smooth.
• 6 to frost the cake, place one layer on a serving plate. spread 1/4 of the frosting over the top. place the second layer on top. spread the remaining frosting over top and sides of the cake. can garnish with additional crushed butterfingers if desired!
• 7 makes 10 servings.

Chocolate Chip Peanut Butter Cookie Dough Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/2 cups chickpeas or 1 1/2 cups beans, drained and rinsed
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 2 teaspoons pure vanilla extract
• 1/4 cup peanut butter (you can get away with using only 3 tbsp)
• 1/4 cup milk (optional)
• 2/3 cup brown sugar
• 1/3 cup chocolate chips
• 2 -3 tablespoons oats (or flaxmeal, you can omit for a thinner dip.)

Recipe

• 1 process all ingredients, except chocolate chips until smooth, adding milk if necessary to thin out dip.
• 2 stir in chocolate chips and enjoy!

Butterfinger Candy

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb candy corn
• 1 (16 ounce) jar creamy peanut butter
• 1 (16 ounce) package chocolate almond bark
• candy coating

Recipe

• 1 line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
• 2 microwave candy corn on high for 1 minute. stir. cook and stir at 15 second intervals until melted. stir in peanut butter. spread in pan.
• 3 cool until firm. lift out of pan, using foil as handles. cut into squares.
• 4 melt almond bark. dip squares. place on wax paper until set.

Chocolate Chip Popcorn Bars

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1 (18 ounce) roll refrigerated chocolate chip cookie dough
• 4 nature valley oats and honey crunchy granola bars, crushed* (2 pouches from 8.9-oz. box)
• 3 1/2 cups miniature marshmallows
• 2/3 cup light corn syrup
• 1/4 cup butter or 1/4 cup margarine
• 1 (10 ounce) bag peanut butter chips
• 1 (3 1/2 ounce) bag pop secret butter-flavor microwave popcorn, popped
• 1 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 350°f in large bowl, break up cookie dough. stir in crushed granola bars. press mixture in bottom of ungreased 13x9-inch pan. bake at 350°f for 10 to 15 minutes or until puffed and edges are golden brown.
• 2 remove from oven. immediately sprinkle with marshmallows. return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff.
• 3 remove from oven; place on wire rack. in 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat for 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. stir in popcorn (mixture will be thick). spoon mixture over marshmallows; spread evenly to just barely cover marshmallows. cool 30 minutes.
• 4 in small microwavable bowl, microwave chocolate chips on high for 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. pour melted chocolate into quart-size resealable food-storage plastic bag. cut off tiny bottom corner of bag; drizzle chocolate over bars. refrigerate at least 1 hour before serving. cut into bars.

Butterfinger Bars

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup margarine
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 4 cups quick-cooking oats
• 1 cup chocolate chips
• 3/4 cup creamy peanut butter or 3/4 cup crunchy peanut butter

Recipe

• 1 mix margarine, sugars and oats together and press into a greased 9x13" pan.
• 2 bake at 350 f for 12-15 minutes.
• 3 melt chocolate chips and peanut butter together over low heat.
• 4 spread mixture over oatmeal base.
• 5 allow to cool well and cut into bars.

Butterfinger Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2/3 cup brown sugar, firmly packed
• 2 large egg whites
• 1 1/4 cups chunky peanut butter
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 (2 1/8 ounce) butterfinger candy bars, chopped

Recipe

• 1 preheat oven to 350°f degrees.
• 2 in a mixing bowl, cream butter and sugars.
• 3 add egg whites; beat well.
• 4 blend in peanut butter and vanilla.
• 5 combine flour, baking soda and salt; add to creamed mixture and mix well.
• 6 stir in candy bars.
• 7 shape into 1 1/2-inch balls and place on a baking sheet.
• 8 bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
• 9 do not over bake!
• 10 let sit on cookie sheet for a few minutes, before transfering to a wire rack.
• 11 cool completely.

Confetti Chocolate Pretzels

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 26
• 6 baker's semi-sweet chocolate baking squares
• 26 pretzel sticks
• 2 cups post fruity pebbles cereal

Recipe

• 1 place chocolate in 1-cup glass measuring cup; microwave as directed on package. let stand 5 minute to cool.
• 2 dip pretzels halfway into chocolate, tilting cup to evenly coat each pretzel. scrape off excess chocolate. holding pretzels over plate, immediately sprinkle with cereal. place on waxed paper-lined tray. refrigerate 15 minute or until set.
• 3 variations:.
• 4 peanutty chocolate pretzels
• 5 coat pretzels with chocolate. substitute 2-1/2 cups finely chopped planters dry roasted peanuts for post fruity pebbles cereal.
• 6 oreo chocolate pretzels
• 7 substitute 6 oz. baker's premium chocolate for semi-sweet chocolate. sprinkle coated pretzels with 8 oreo chocolate sandwich cookies, finely crushed.
• 8 oreo chocolate peanut butter pretzels.
• 9 stir 3 tablespoons peanut butter into chocolate after melting. coat pretzels with chocolate mixture as directed. sprinkle coated pretzels with 8 oreo chocolate sandwich cookies, finely crushed.
• 10 oreo chocolate pretzels.
• 11 coat pretzels with chocolate. substitute 8 oreo chocolate sandwich cookies, finely crushed, for post fruity pebbles cereal.
• 12 double peanut butter pretzels.
• 13 substitute 6 oz. baker's premium chocolate for semi-sweet chocolate. stir 3 tablespoons peanut butter into chocolate after melting. coat pretzels with chocolate mixture as directed. sprinkle coated pretzels with 8 nutter butter peanut butter sandwich cookies, finely crushed.

2-ingredient Peanut Butter Snack

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• 2 cups creamy peanut butter (i use jif)
• 1/4 cup karo syrup

Recipe

• 1 1} mix peanut butter and karo syrup together until smooth and blended well on a plate with a fork.
• 2 2} freeze for 1 1/2 hours or until hardened.
• 3 3} cut into bite-sized pieces and enjoy!