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
est), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn
ver medium heat melt the butter/oil. Add the onions and salt
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.
ombine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Rinse fillets and pat dry with paper towel
Spray fillets with canola or olive oil
Saute fillets on high heat, 3 minutes (skin side up)
Flip and cook 1 more minute. Transfer to serving dish.
Sauce:
Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
Remove from heat and spoon over fillets immediately before serving.
Serving Suggestions:
Try serving with young green beans, lightly steamed.
Set oven to 375 degrees.
Grease a cookie sheet.
In a bowl combine flour, Splenda or Sugar Twin and baking powder.
Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
Shape into 1-inch balls and place on the cookie sheet.
Flatten each cookie with a fork.
Bake for about 10-12 minutes, or until lightly browned.
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).
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
ossibly overnight.
Scrape the oil and seasonings (\"goop\") into a
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Combine butter and 1/2 tablespoon oil in a saucepan over medium-
ATTER: In bowl, beat together oil, water, and eggs.
Stir
nd 1/3 cup melted butter. Press mixture firmly.
on
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Clean and wash spinach; allow to drain.
Chop spinach in a large mixing bowl.
Brown onion in olive oil.
Beat eggs; add to spinach.
Break white Feta cheese into small pieces; mix with spinach.
Add browned onions to mixture; season to taste.
Melt butter; mix with olive oil.
Grease a 9 x 13-inch pan; place 6 pastry sheets into pan, brushing each with the butter-oil mixture. Spread spinach mixture; cover with 6 individually greased pastry sheets.
Bake at 350\u00b0 for 1 hour.
Cut into squares.
Serves 15.
Cream peanut butter and margarine, add sugars and
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).