nicola's pad thai

Ingredients

• Servings: 4
• 2 cups pad thai rice noodles, soaked in water overnight and drained
• 1/2 cup vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons peanut butter
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon onion powder
• 1 teaspoon tamarind paste
• 1 teaspoon hot chile paste
• 3/4 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• salt and ground black pepper to taste
• 3 tablespoons vegetable oil
• 1/3 cup chopped broccoli
• 1/3 cup chopped carrots
• 1/3 cup snow peas, trimmed
• 1/3 cup sliced water chestnuts, drained
• 1/3 cup baby corn, drained
• 1/3 cup sliced fresh mushrooms
• 1/3 cup sliced zucchini
• 1 tablespoon vegetable oil
• 1 tablespoon chopped peanuts for topping
• 1 tablespoon chopped cilantro
• 1 pinch paprika for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
• drain rice noodles and set aside.
• whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
• heat sauce over medium heat until it ; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
• heat 3 tablespoons of vegetable oil in a large wok over medium heat.
• cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
• add the drained noodles and 1 tablespoon vegetable oil to vegetables. cook and stir until noodles are heated through, 2 to 3 minutes.
• remove the wok from heat and pour the sauce over vegetables and rice noodles.
• toss to fully coat the vegetables and rice noodles with sauce.
• garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

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


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

nicola's pad thai

Ingredients

• Servings: 4
• 2 cups pad thai rice noodles, soaked in water overnight and drained
• 1/2 cup vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons peanut butter
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon onion powder
• 1 teaspoon tamarind paste
• 1 teaspoon hot chile paste
• 3/4 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• salt and ground black pepper to taste
• 3 tablespoons vegetable oil
• 1/3 cup chopped broccoli
• 1/3 cup chopped carrots
• 1/3 cup snow peas, trimmed
• 1/3 cup sliced water chestnuts, drained
• 1/3 cup baby corn, drained
• 1/3 cup sliced fresh mushrooms
• 1/3 cup sliced zucchini
• 1 tablespoon vegetable oil
• 1 tablespoon chopped peanuts for topping
• 1 tablespoon chopped cilantro
• 1 pinch paprika for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
• drain rice noodles and set aside.
• whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
• heat sauce over medium heat until it ; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
• heat 3 tablespoons of vegetable oil in a large wok over medium heat.
• cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
• add the drained noodles and 1 tablespoon vegetable oil to vegetables. cook and stir until noodles are heated through, 2 to 3 minutes.
• remove the wok from heat and pour the sauce over vegetables and rice noodles.
• toss to fully coat the vegetables and rice noodles with sauce.
• garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

chinese almond chicken stir-fry

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1/2 cup whole almonds
• 1 skinless, boneless chicken breast half, thinly sliced
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced mushrooms
• 1 cup sliced onion
• 1 cup sliced celery
• 1 cup chopped bok choy
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 cup cold water

Recipe

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


• heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. remove almonds from skillet with a slotted spoon. stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
• mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. sprinkle with almonds to serve.

chocolate caramel nut pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon white sugar
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate chips
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup butter, diced
• 1/2 cup white sugar
• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
• 10 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ounces milk chocolate, chopped
• 2 tablespoons heavy whipping cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make crust: in a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. mix all together and press mixture firmly into a 9 inch pie pan.
• to make fudge layer: in a medium mixing bowl combine flour, baking powder, and salt. mix well. in a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. cool slightly.
• meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. to this mixture add vanilla and cooled chocolate. mix until well blended. stir in dry ingredient mixture and mix until just combined. pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. cool on a rack for 10 minutes. place candy bar slices on this layer.
• to make cream cheese layer: in a medium mixing bowl beat cream cheese and sugar until blended. add egg and vanilla extract and beat until smooth. spread mixture over candy bars and bake for 15 minutes, or until set. cool on rack.
• to make garnish: in a small saucepan stir milk chocolate and whipping cream over low heat until smooth. drizzle over pie. refrigerate and serve chilled.

peanut butter bacon cupcake

Ingredients

• Servings: 22
• 1 (1 pound) package bacon
• 1/2 cup crunchy peanut butter
• 1/4 cup bacon grease
• 1/4 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• 2 cups creamy peanut butter
• 2 (8 ounce) packages cream cheese, at room temperature
• 5 cups confectioners' sugar
• 1/4 cup heavy cream, as needed
• 22 whole peanuts

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. reserve 1/4 cup bacon grease and set aside to cool. drain the bacon slices on a paper towel-lined plate. chop the bacon.
• preheat an oven to 350 degrees f (175 degrees c). line cupcake pans with paper liners.
• beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. pour in the cake mix alternately with the water, mixing until just incorporated. fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. pour the batter into prepared cupcake pan, about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• to make frosting: beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy. gradually stir in the confections' sugar. mix in enough heavy cream to thin out the frosting, if needed.
• spread the frosting over the cooled cupcakes. sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

mole sauce

Ingredients

• Servings: 1
• 2 cups chicken broth
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 dried chipotle chiles, stemmed and seeded
• 1 dinner roll, torn into pieces
• 2 corn tortillas, cut into 1-inch strips
• 2 cups chicken broth
• 2 tomatoes, cut in half crosswise
• 5 tomatillos, cut in half crosswise
• 1 tablespoon lard
• 1 onion, halved and thinly sliced
• 1/2 head garlic, peeled and sliced
• 1/3 cup chopped peanuts
• 1/4 cup raisins
• 2 tablespoons cumin seeds
• 1 tablespoon dried thyme
• 3 cinnamon sticks
• 5 whole cloves
• 6 whole allspice berries
• 5 ounces dark chocolate, coarsely chopped
• 1 cup chicken broth
• 3 tablespoons white sugar
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. pour broth into a blender.
• toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. transfer to the blender with chicken broth.
• toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. transfer to the blender with chicken broth and chiles
• allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. blend the mixture until smooth.
• cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. place tomatoes in the blender with the chile puree.
• melt lard in a large skillet over medium heat. stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• pour chile puree into a large saucepan over medium heat. stir in chocolate chicken broth, sugar, and salt. bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

Angel Pudding

Ingredients

• Servings: 10
• 1 (10 inch) angel food cake
• 6 cups cold milk
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 (5 ounce) package instant vanilla pudding mix
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., butterfinger, ™), crushed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place half of cake cubes in the bottom of a 9x13 inch dish. prepare chocolate and vanilla puddings with cold milk according to package directions. spread prepared chocolate pudding over cake cubes in dish. top with half the crushed candy. distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. chill until serving.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

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


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

krispy brownie delights

Ingredients

• Servings: 2
• 1 (19.5 ounce) package brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1 (7 ounce) jar marshmallow creme
• 1 (12 ounce) bag milk chocolate chips
• 1 cup peanut butter
• 3 cups crispy rice cereal

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. spread the batter into the prepared baking dish.
• bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. check after 25 minutes. let the brownies cool while you complete remaining steps.
• spread marshmallow creme over the warm brownies. place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. refrigerate until set, 20 to 30 minutes. cut into bars to serve.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

deep-fried turkey

Ingredients

• Servings: 1
• 3 gallons peanut oil for frying, or as needed
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/4 cup seasoning
• 1 white onion

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• in a large stockpot or turkey fryer, heat oil to 400 degrees f (200 degrees c). be sure to leave room for the turkey, or the oil will spill over. layer a large platter with food-safe paper bags.
• rinse turkey, and thoroughly pat dry with paper towels. rub seasoning over turkey inside and out. make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• place the whole onion and turkey in drain basket. the turkey should be placed in basket neck end first. slowly lower basket into hot oil to completely cover turkey. maintain the temperature of the oil at 350 degrees f (175 degrees c), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• carefully remove basket from oil, and drain turkey. insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees f (80 degrees c). finish draining turkey on the prepared platter.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

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


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

No Bake Sweet Marie Bars

Ingredients

• Servings: 24
• cooking spray
• 1/2 cup peanut butter
• 1/2 cup corn syrup
• 1/2 cup brown sugar
• 1 tablespoon butter
• 2 cups crispy rice cereal
• 1 cup peanuts
• 1 cup chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• prepare an 8-inch square baking dish with cooking spray.
• cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. sprinkle chocolate chips evenly over the top of the hot mixture. let chocolate chips melt; spread chocolate over the top in an even layer.
• refrigerate until the mixture hardens, about 1 hour.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

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


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

spaghetti squash pad thai

Ingredients

• Servings: 4
• 1 small spaghetti squash, halved and seeded
• sauce:
• 1 1/2 cups chicken broth
• 3 tablespoons peanut butter
• 1 tablespoon chile-garlic sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 3 tablespoons cold water
• 1 tablespoon cornstarch
• vegetables:
• 2 tablespoons olive oil
• 1 (12 ounce) package broccoli coleslaw mix
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cubed cooked chicken breasts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c). place spaghetti squash, cut-side up, on a baking sheet.
• bake in the preheated oven until squash is tender, 30 to 45 minutes. shred squash meat using a fork and discard the peel.
• combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. reduce heat to low and simmer sauce.
• heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Onesy-twosy Cookies

Ingredients

• Servings: 3
• 1 cup butter flavored shortening
• 1 cup peanut butter
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped salted peanuts

Recipe

• cream the shortening, peanut butter, white sugar, brown sugar and vanilla together. blend for 3 minutes. add in the eggs one at a time, beating well after each addition.
• sift the baking soda, flour and salt together. add the flour mixture to the peanut butter mixture and mix to combine. stir in the chopped nuts. cover and chill dough for 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• pinch off 1 inch balls of the dough and place on an ungreased baking sheet. press tops with floured fork tines. bake at 350 degrees f (190 degrees c) for 10 to 12 minutes or until edges are golden but the center is still soft. allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

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


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

peanut butter kisses i

Ingredients

• Servings: 3
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 2/3 cup white sugar
• 1/2 cup creamy peanut butter

Recipe

• beat egg whites and cream of tarter until soft peaks form. gradually add sugar, beating constantly until stiff. fold in peanut butter until just mixed.
• drop by teaspoon greased cookie sheet. bake at 300 degrees f (150 degrees c) about 25 minutes until lightly browned. remove from cookie sheet at once and cook completely on racks.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

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


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Pbj Cupcakes - Berry Cupcakes With Peanut Butter Frosting

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1/2 cup white sugar
• 1 large egg
• 1 teaspoon strawberry extract
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/2 cup raspberry jam
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/4 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). line a 12 cup muffin pan with paper baking cups. whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. add the egg and strawberry extract, continue beating. beat in the milk and buttermilk, then beat in the jam. the batter should be pink.
• stir in 1/3 of the flour mixture, mixing until just incorporated. stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. pour the batter into prepared baking cups.
• bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. cool before frosting.
• beat the peanut butter and butter until smooth in a large bowl. mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. gradually add the remaining 2 cups of sugar. if the frosting is too dry add a tablespoon of milk. frost the tops of the cooled cupcakes.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

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


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

thai pesto

Ingredients

• Servings: 1
• 1 bunch cilantro
• 1/4 cup peanut butter
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

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


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

warm chocolate peanut butter pudding cake

Ingredients

• Servings: 12
• cooking spray
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup creamy peanut butter
• 3/4 cup sour cream
• 3 tablespoons butter, melted
• 1 teaspoon almond extract
• 2 tablespoons boiling water
• 3/4 cup white sugar
• 6 tablespoons unsweetened cocoa powder
• 2 cups boiling water
• 2 tablespoons chocolate syrup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• coat the inside of a slow cooker with cooking spray.
• whisk flour, brown sugar, baking powder, and baking soda together in a bowl. whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. stir flour mixture into peanut butter mixture to make a very thick batter. scoop batter into prepared slow cooker.
• whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. pour chocolate mixture over batter in slow cooker.
• cook on high until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. allow to cool 15 minutes before serving. drizzle with chocolate syrup.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

clone of a girl scout tagalong®

Ingredients

• Servings: 40
• 1 (12 ounce) bag semisweet chocolate chips
• 1 (16 ounce) jar peanut butter
• 1 (16 ounce) package buttery round crackers

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• spread peanut butter a cracker and top with another cracker creating a sandwich. repeat until all the crackers are used.
• line a baking sheet with waxed paper.
• gently place a cracker sandwich into the melted chocolate; spoon chocolate over the cracker until covered. carefully lift coated cracker sandwich out of chocolate using a fork to strain off the excess chocolate and place on the prepared baking sheet. repeat with remaining cracker sandwiches and chocolate; refrigerate until chocolate is hardened.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.