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.