Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
sing), salt (remembering that the butter, crab and preserved lemon are all
r two knives,cut in butter until mixture resembles coarse crumbs
Melt butter in saucepan.
Saute onion and bell pepper in butter.
Add crab meat and shrimp and cook on low until shrimp is cooked.
Add half and half and parsley.
Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
Pick over the crab meat to remove any cartilage
Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Whisk together the olive oil, butter, and garlic; generously brush onto crab.
Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Melt the butter in a heavy skillet over
Preheat oven to 450\u00b0.
Peel, clean and split shrimp down the back to butterfly.
Combine butter, crab, onion and parsley in a small pan.
Heat until onion is limp.
Add enough breadcrumbs just to bind the stuffing.
Dip shrimp in egg and then in additional crumbs and place on a baking sheet.
Stuff each shrimp with the crab stuffing.
Bake 15 minutes, until shrimp flesh is opaque. Serves 2 to 3.
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Mix soup with milk.
Heat on medium heat, stirring constantly until lumps are gone.
Add butter, crab and Old Bay, stirring constantly.
Makes 3 to 4 small servings.
Can be doubled.
br>In skillet saute onions, butter, crab with salt and pepper until
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Cream peanut butter and margarine, add sugars and
nd 1/3 cup melted butter. Press mixture firmly.
on
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Sift together the flour, sugar and salt. Cream the butter and vanilla together.
Fold in dry ingredients.
Mix well.
Add nuts; again mix well.
Roll in little balls and place on nonstick cookie sheet or lightly greased regular cookie sheet. Bake 20 to 25 minutes in a 350\u00b0 to 325\u00b0 oven.
Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan.
Bake in a preheated 350 degree oven for 10 minutes to toast slightly.
As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside.
It should melt in, then set up later.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.