arge bowl.
Add banana, Jif, milk, Crisco Oil and egg
o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
dges begin to bubble. Add Jif peanut butter and stir until
ream together the brown sugar, Jif and shortening.
Beat in
ookies.
Combine brown sugar, JIF(R) peanut butter, shortening, milk
1 cup peanut butter (Simply Jif is recommended), 2 scoops chocolate
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.
Heat butter over low heat until golden brown.
Remove from heat.
Beat in sugar, milk, vanilla and salt.
Blend in Jif. Frosts one 9 x 13-inch cake.
o 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
Insert toothpick in peanut butter ball. Dip 3/4 of ...
Combine granulated sugar and Jif until mixture resembles coarse crumbs.<
Melt 2 sticks butter.
Add confectioners sugar, graham cracker crumbs and jar of Jif to melted butter.
Mix until pasty.
In glass or aluminum baking casserole, grease bottom with spray or margarine.
Form peanut butter mixture in pan and even out.
Melt chocolate chips and pour over top of mixture.
Refrigerate for approximately 30 minutes, then cut into squares.
Arrange and refrigerate for 2 hours.
o 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk
Heat oven to 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg.
Beat just until blended.
Combine flour, salt and baking soda.
Add to creamed mixture just until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in crisscross pattern with tines of fork. Bake one sheet at a time for 7 to 8 minutes.
Cool 2 minutes on sheet.
Remove and place on foil on counter.
Heat oven to 375.
Beat together white/brown sugar, shortening and peanut butter until well blended.
Add eggs, milk and vanilla, and beat well.
Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
Cool ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Preheat oven to 375\u00b0.
Blend Jif, Crisco and sugar.
Add milk, vanilla and eggs; mix well.
Stir in combined dry ingredients, then add rolled oats and raisins and mix thoroughly.
Drop by teaspoonfuls onto greased baking sheets.
Bake at 375\u00b0 for 12 to 15 minutes or until cookies are lightly browned around edges. Cool on cookie sheets 2 to 3 minutes, then remove to racks to finish cooling.
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.