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.

Simple Deep Fried Turkey

Ingredients

• Servings: 1
• 3 1/2 gallons peanut oil for frying
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 tablespoon salt, or to taste
• 1 tablespoon ground black pepper, or to taste

Recipe

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


• heat oil in a large stockpot or turkey fryer to 350 degrees f (175 degrees c). make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. keep a fire extinguisher handy, just in case.
• ensure that the turkey is completely thawed. cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. place the turkey into a drain basket, neck-side first.
• working slowly and carefully, gently lower the basket into the hot oil to completely cover the 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 35 minutes.
• carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees f (80 degrees c). once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

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 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.

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.

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.