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 pie xvii

Ingredients

• Servings: 1
• 1 1/3 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup butter, melted
• 12 ounces cream cheese, softened
• 1 1/2 cups peanut butter
• 2 teaspoons vanilla extract
• 1/4 cup confectioners' sugar
• 1 cup heavy cream
• 1 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . press mixture into a 10-inch round springform pan or fluted tart pan. bake in preheated oven for 8 minutes. allow to cool.
• in a large bowl, beat cream cheese until light and fluffy. stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. in a separate bowl, whip 1 cup cream until soft peaks form. fold the cream into the peanut butter mixture. pour filling into pie shell and refrigerate until thoroughly chilled.
• whip the remaining 1 cup of cream. serve the pie with whipped cream.

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.

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.

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.

Reese Cup Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 10 peanut butter cups, cut into 1/2 inch pieces

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium-size mixing bowl, combine pudding mix and milk. whisk until smooth. allow pudding to set up 5 minutes, then fold in whipped topping and peanut butter cups. pour mixture into crust. chill at least 1 hour before serving.

chocolate peanut butter pie vi

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 2 cups milk
• 1 tablespoon butter
• 1/4 teaspoon salt
• 4 egg yolks
• 1/4 cup unsweetened cocoa powder
• 1 cup white sugar
• 1/3 cup cornstarch
• 2/3 cup confectioners' sugar
• 1/3 cup peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a medium saucepan, combine milk, butter, and salt. place over low heat and bring to a simmer. in a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
• slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. gradually add egg yolk mixture to remaining milk mixture, whisking constantly. return to heat and allow to boil 2 minutes, stirring constantly. remove from heat and allow to cool.
• in a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. crumble mixture into pastry shell. pour cooled chocolate mixture over peanut butter crumbles. chill 2 hours before serving.