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.
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.
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: 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.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package yellow cake mix
- 1 cup peanut butter
- 1/2 cup packed brown sugar
- 1 cup water
- 3 eggs
- 1/4 cup vegetable oil
- 1 cup chopped peanuts
- 3/4 cup semisweet chocolate chips
- 3/4 cup peanut butter chips
Recipe
- preheat oven to 350 degrees f (175 degrees c). grease and flour one 13x9 inch pan.
- in a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. set aside 1/2 cup of mixture. to the remainder add water, eggs, and oil, and beat on high for 2 minutes. stir in 1/4 cup each of the chocolate chips and the peanut butter chips. pour into prepared pan.
- combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.
- bake at 350 degrees f (175 degrees c) for 30 to 40 minutes. cool completely.
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: 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.
