edium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently
Mix peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
Cake:
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round cake pans.
Mix cake mix, water, eggs, margarine and 1/4 cup peanut butter.
Pour into pans and bake for 25 to 30 minutes. Cool on wire rack.
hite/brown sugar, shortening and peanut butter until well blended.
Add
o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
ream together the brown sugar, Jif and shortening.
Beat in
Cut all four edges off bread slice.
Cut bread without edge into 6 sticks.
Put sticks and edges in pan and bake for 30 minutes in 200\u00b0 oven until lightly toasted brown and hard.
Remove from oven.
Take bread sticks and stir around in peanut butter; mix until covered.
Place on foil.
Take edges and crumble up over top of peanut butter sticks.
They are now ready to eat.
mall saucepan melt together the butter and peanut butter until smooth and well
In a saucepan combine sugar, butter and milk.
Bring to a full boil, stirring constantly.
Continue boiling over medium heat for 5 minutes, stirring constantly.
Remove from heat and add peanut butter, stirring until melted.
Add marshmallow cream and vanilla.
Stir until well blended.
Spread in a buttered 13 x 9 x 2-inch pan.
Mix shortening, peanut butter, sugars and eggs.
Mix flour and dry ingredients and add to shortening mixture.
In a saucepan, combine peanut butter and butter. Cook over medium heat until butter is melted and peanut butter blends in. Remove from heat. Stir in sugar, cocoa and vanilla. Spread into a buttered 8-inch square pan. Put in freezer for 30 minutes or until firm. Cut into squares. Store at room temperature. Yields 2 pounds.
Cook sugar, milk and butter until soft ball stage, then add peanut butter and marshmallow cream.
Stir until well mixed, then pour into greased 9 x 13-inch pan or glass dish.
Cool; cut into squares.
Mix peanut butter, sugar and eggs.
Roll dough into balls and place on cookie sheets.
Bake at 375 for 8-12 minutes or until lightly brown.
As soon as they come out of the oven firmly place a kiss in the center of each of the cookies.
Cool.
Store in airtight container.
Heat oven to 375\u00b0.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Combine flour, salt and baking soda and add to creamed mixture on low speed.
Mix until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slightly in crisscross pattern.
Bake for 7 to 8 minutes until light brown.
Cool 2 minutes on sheets before putting on rack. (Don't sugar coat.)
Preheat oven to 375\u00b0.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg; beat until blended.
Combine flour, salt and soda and add to creamed mixture at low speed.
Drop by heaping teaspoons 2 inches apart on ungreased cookie sheet.
Flatten slightly with fork tines.
Bake for 7 to 8 minutes, or until set and slightly brown.
Cool and remove from pan.
Mix first five ingredients and cook over low heat until bubbly.
Cool completely, then add flour, sugar, baking soda and vanilla.
Grease bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool completely, then add peanut butter and oil. Mix and spread over cake.
Mix together peanut butter, powdered sugar, margarine and vanilla, then add Rice Krispies.
In a double broiler, melt paraffin and chocolate chips.
Stir until smooth.
Leave over low heat.
While this is melting make the peanut butter balls to desired size.
Dip in chocolate and drop on wax paper.
They are set up in 10 or 15 minutes.
Bring sugar, margarine and milk to a boil over medium heat until it reaches soft ball stage.
Stir in marshmallow cream, then stir in peanut butter. Pour into 9 x 13-inch pan that has been greased with butter. Cool and cut into squares.
Combine peanut butter, sugar and salt in a
Heat oven to 375\u00b0. Cream butter flavor Crisco, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 375\u00b0 for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 dozen 2 1/2-inch cookies.