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.
Ingredients
- Servings: 24
- 2 cups butter, softened
- 2 cups peanut butter
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 24 fun size bars chocolate-coated caramel-peanut nougat candy
- 1/2 cup white sugar, for sprinkling
Recipe
Preparation Time: 40 mins
Cook Time: 12 mins
Ready Time: 52 mins
- preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper, and set aside.
- beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. mix in the vanilla extract and eggs.
- in a separate bowl, whisk together the flour, baking soda, baking powder, and salt. mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
- scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. set the balls a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. sprinkle each cookie with about 1/2 teaspoon white sugar.
- bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.
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.
Ingredients
- Servings: 1
- 3/4 cup soy milk
- 2 teaspoons distilled white vinegar
- 1/2 cup crunchy peanut butter
- 1/3 cup canola oil
- 2/3 cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons flax seed meal
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan or line with paper baking cups. combine the soy milk and vinegar in a measuring cup. let stand for about 5 minutes to thicken.
- in a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. mix in the soymilk. combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. it is okay for the batter to be slightly lumpy. spoon the batter into the prepared cups, dividing evenly.
- bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.
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.
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.
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.
