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.
r two knives,cut in butter until mixture resembles coarse crumbs
br>Chop pulp.
Combine butter, peas, onion, garlic, basil, pepper and
Shell peas until you get 2 quarts.
Pick out all the bad peas and discard.
Wash peas through 3 or 4 pans of water.
Put in a 4-quart pot or dishpan.
Add water 2 inches above peas.
Slice salt pork crossways down to rind in 1/4-inch slices.
Put in pot of peas; cover and boil until peas are tender.
Add sugar to peas while boiling.
You may have to add more water before peas are done.
Prepare peas according to package directions. Drain.
Blend honey and butter together; whip until fluffy.
Pour over hot, drained peas and mix well.
Yields 4 servings.
Thaw peas and set aside.
Stir fry carrots in oil for 5 minutes or until tender, but still crisp.
Do not allow to brown.
When carrots are done, add peas and heat through.
Remove from heat and add remaining ingredients.
Stir until all are coated with the sauce.
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Prepare peas according to package directions.
Drain.
Combine honey and margarine in small mixer bowl; beat until fluffy.
Pour over peas.
Serve immediately.
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.
Prepare peas according to package direction.
Combine honey and margarine in small bowl, beat until fluffy.
Pour over peas.
Serve immediately.
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.
archment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).