Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar.
Add vanilla extract.
Fold in peanut butter chips.
Fold in chopped Reese's Peanut Butter cups.
Refrigerate in a bowl for 3 hours.
Form into a ball, then roll in chopped peanuts.
Serve with graham cracker or chocolate graham cracker sticks.
Beat together peanut butter, cream cheese and powdered sugar; add milk as necessary to make smooth.
Roll in peanuts.
Chill several hours.
Serve with apple wedges or whole wheat crackers.
stirring occasionally, to the soft ball stage (see below), or about
/4 Cup of the peanut butter; beat this with mixer until
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
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.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
edium heat, melt cheese and butter together, then add peanut butter and stir until
Combine
peanut butter, cream cheese, sugar and milk in a medium
mixing
bowl.
Beat
on medium speed of an electric mixer until smooth.
Add more milk, if needed, for a creamier texture. Shape
mixture
into a ball; roll in peanuts.
Chill several hours or overnight.
Serve with apple wedges or whole wheat crackers.
Yields 3 1/2 cups.
Combine all ingredients and mix with mixer until well blended. Shape into ball and roll in crushed salted peanuts.
Serve with apple slices or crackers.
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
edium-high heat, melt the butter and stir in the cocoa
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Mix sugar, graham cracker crumbs, peanut butter and melted butter or margarine together in medium bowl and firmly press into 9 x 13-inch glass baking dish.
Chill for one hour.
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes.
Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
In microwave safe bowl, heat butter, cheese and peanut butter for 30 seconds.
Stir and heat for another 30 seconds, until nearly melted.
Add powdered sugar and beat until smooth.
Spread in 9x12x2 pan.
Make 3 3/4 lbs.
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
In large bowl, combine cream cheese and peanut butter with electric mixer until smooth.
Add powdered sugar and milk.
Beat until combined.
Fold in whipped topping.
Spoon into pie shell. Sprinkle with peanuts.
Cover and chill in freezer 15 minutes.
Cut into wedges.
Serve with chocolate syrup drizzled over top if desired.
Serves 8.
Cream together the margarine, peanut butter and sugar replacements.
Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder together; blend into creamed mixture.
Chill thoroughly, at least 2 hours or overnight. Drop by teaspoons onto lightly greased cookie sheets, 2 to 3 inches apart.
Press flat with a floured bottom of a small glass. Bake at 375\u00b0 for 12 to 15 minutes.