Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Mix peanut butter, sugar and melted butter.
Form in little balls and refrigerate.
Melt chocolate almond bark; put a little in bottom of aluminum cup cake and put a peanut ball on top of chocolate.
Press slightly.
Pour a little more chocolate on top. Makes 90 small cups.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Mix together the first 3 ingredients; make small balls.
Put a little chocolate in bottom of paper cup, then place the peanut ball and pour more chocolate over top.
nd lightly drizzle with the peanut sauce and chopped peanuts. Serve
eans putting in the wet: peanut butter, chocolate chips, water; then
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg
tir together icing sugar and peanut butter. Form into 24 balls
alt in medium bowl. Whisk peanut butter, brown sugar, butter, corn
il.
Cream together margarine, peanut butter, and sugars until mixture
large mixing bowl, cream peanut butter, butter, sugar and brown
ook), mix dry ingredients including peanut butter on low speed then
powdered sugar, vanilla, and crunchy peanut butter. It's best to
ttachment until well blended. Add peanut butter and mix well. Beat
Melt margarine and mix with peanut butter.
Add powdered sugar. Roll into small balls and chill.
Melt chocolate chips and paraffin wax in top of double boiler.
Using toothpicks, dip each chilled ball in the chocolate and set on wax paper.
Be sure to use good brand of peanut butter and real chocolate chips.
This recipe freezes well and is one of our favorites at Christmas.
fter each addition. Blend in peanut butter.
Mix dry ingredients
stirring occasionally, to the soft ball stage (see below), or about
Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
Add flour and baking soda.
Mix well.
Roll into balls.
Place one ball in each cup of a greased mini-muffin pan.
Bake at 350 for 8-10 minutes.
While baking, unwrap Peanut Butter Cups.
After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
Let them cool completely.
Using a butter knife, carefully remove cookies from pan.
Combine sugar and milk; boil until soft ball stage.
Remove from heat.
Add peanut butter, vanilla and oleo.
Beat until mixture begins to thicken.
Pour into a buttered dish; cut when cooled.
This is my secret recipe.
It's yummy!
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.