o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
ream together the brown sugar, Jif and shortening.
Beat in
edium bowl, beat together the Jif Peanut Butter, cream cheese and sugar
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.
hite/brown sugar, shortening and peanut butter until well blended.
dges begin to bubble. Add Jif peanut butter and stir until smooth
Mix shortening, peanut butter, sugars and eggs.
Mix flour and dry ingredients and add to shortening mixture.
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.
Add peanut butter to a mixing bowl.
Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.
Roll dough into balls.
Freeze overnight.
Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).
Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
Boil 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
Spread in prepared pan. Cool.
Cut into candy-sized pieces. Store in covered container.
Bring milk & sugar to boil and boil 1 1/2 minutes. Add Jif and stir just until melted. Add butter and vanilla; beat until smooth. Put into greased 9 x 13 pan. Let cool to room temperature before cutting.
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.
elt together the butter and peanut butter until smooth and well
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.)
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.
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.
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.
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.