Peanut Butter Crispies Ii

Ingredients

• Servings: 2
• 6 cups crisp rice cereal
• 1 cup white sugar
• 1 cup peanut butter
• 1 cup corn syrup
• 1 tablespoon butter

Recipe

• in a medium sauce pan, mix together sugar, peanut butter, and corn syrup. be careful not to let it burn, or it will ruin the recipe. stir mixture until well melted. remove pan from heat.
• combine warm peanut butter mixture with crisp rice cereal.
• grease well a 9 x 13 inch pan with butter or margarine. spread mixture in pan. allow to cool. when mixture is no longer sticky to the touch, cut into bars.

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 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.

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.

Peanut Butter Pie Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 2 tablespoons chocolate syrup

Recipe

• beat cream cheese until fluffy. beat in milk and peanut butter until smooth. stir in lemon juice and vanilla. fold in whipped topping.
• pour filling into crust. drizzle syrup over the filling, and swirl. chill.

Apple Peanut Butter Cake

Ingredients

• Servings: 16
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 3/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/4 cup applesauce
• 1/2 teaspoon vanilla
• 3/4 cup tart apple, such as granny smith, peeled and diced
• 1/4 cup peanut butter chips
• peanut butter glaze:
• 3 tablespoons creamy peanut butter
• 2 tablespoons milk, or more as needed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f. line an 8x8x2-inch square baking pan with reynolds® parchment paper*.
• whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. set aside.
• cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. add egg; beat to combine. beat in applesauce and vanilla. reduce speed to low and gradually add in the flour mixture. stir in apple and the peanut butter pieces. spread into prepared pan.
• bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• remove from oven and cool 5 minutes in the pan. lift the cake out of the pan using the parchment paper. place on a wire rack to cool completely. using the parchment paper, transfer the cake to a cutting board.
• drizzle with peanut butter glaze. allow cake to stand until glaze is set before slicing.
• peanut butter glaze: in a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

African Peanut Soup

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat oil in a large stock pot over medium high heat. cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. stir in tomatoes, vegetable stock, pepper, and chili powder. reduce heat to low and simmer, uncovered, for 30 minutes.
• stir in rice, cover, and simmer another fifteen minutes or until rice is tender. stir in peanut butter until well blended, and serve.