Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
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.
Heat Peanut Oil, and Sesame Oil in
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
eat. Add the chicken pieces, and cook until chicken starts to turn
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.
Saute onion and add garlic. Remove to serving platter.
Saute chicken until golden on both sides.
Replace with onion mix.
Add broth, seasonings and peanut butter.
Whisk until hot and smooth. Add chicken, cover tightly and simmer 30 minutes, turning chicken once.
Serve with Spatzle (chunky little German noodles).
Serves 4.
Rinse chicken and pat dry with paper towels. Mix marinade as follows. Stir hot water into a small bowl with the peanut butter (mixture will stiffen at first). Stir in the rest of the ingredients and mix well. Place chicken in a plastic bag in a shallow bowl. Pour marinade over the chicken and seal the bag, turning it so that all chicken pieces are covered. Chill for 12 to 24 hours. Drain off marinade and discard. Grill chicken over medium hot coals, 35 to 45 minutes until done. Serve with salsa or fresh fruit or any bottled fruit salsa.
nd 1/3 cup melted butter. Press mixture firmly.
on
Cream peanut butter and margarine, add sugars and
Spread bread with peanut butter and banana.
Melt butter in skillet over medium heat.
Fry sandwich, browning it on both sides.
Serve warm.
Place chicken in a plastic Ziplock bag or a glass pan.
In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
Lightly oil grill.
Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
Serve sprinkled with chopped green onions, if desired.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
pat dry. Place the chicken in a plastic bag set
In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn.
In a small bowl mix together the peanut butter, honey, and cinnamon.
Slice the bananas into 1/4-inch thick slices.
Spread the peanut butter mixture on 4 slices of bread and cover with banana slices.
Top with the remaining 4 slices of bread.
Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
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.
Take 2 slices of bread and spread butter on both slices, then spread peanut butter on one slice of bread and jelly on the other slice.
Put the sandwich in a skillet with 1 teaspoon of butter and cook until golden brown.
Heat butter in small Teflon skillet until hot, but not smoking.
Spread peanut butter and jelly between 2 pieces of bread.
Beat together egg and milk.
Dip sandwich in egg mixture and fry in hot butter on each side until golden brown.
May sprinkle with powdered sugar while hot.
Serve hot with a glass of milk.