cool slightly and blend in peanut butter, Fluff.
and vanilla. Pour into
In 6 quart saucepan, melt margarine.
Add sugar, milk and boil (full) 5 minutes.
Take off heat.
Add peanut butter, fluff and flour.
(Hint:
Fudge hardens quickly after flour is added.
Have to move quickly to get it in a pan to harden.)
Pour in pan and let set.
Use a 12 x 18-inch cookie sheet to pour the fudge into.
Bring milk and sugar to soft ball stage.
In a warm bowl, combine peanut butter, Fluff and vanilla.
Combine both mixtures. Mix well.
Pour into buttered pan.
edium-high heat, melt the butter and stir in the cocoa
Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan.
Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat; stir in peanut butter until melted. Add marshmallow and vanilla; beat until blended.
Pour into greased 13 x 9-inch pan.
Sprinkle with chocolate bits.
Cut through fudge with knife for marble effect.
Cool at room temperature.
Cut into squares.
Take some bread.
Get the jar of peanut butter and fluff. Take the lids off.
Then you take a knife, stick the knife into the peanut butter and pull it out and spread it on the bread. Then you stick the knife in the fluff and pull it out and spread it on the bread.
Then you take the other bread and slap it down on the other piece of bread and then you eat it.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
an from heat.
Add peanut butter, fluff, butter, and vanilla. (I usually pre
emove from heat; stir in peanut butter.
Beat lightly for a
Cook the sugar and milk to the soft ball stage (236\u00b0).
Add the marshmallows, peanut butter and vanilla; mix well.
If big marshmallows are used, mix until dissolved.
Pour into a buttered pan (9-inch square).
Cool and cut in about 40 pieces.
Makes about 1 1/2 pounds.
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 together peanut butter and Marshmallow Fluff.
Let stand while you boil white sugar and water until it spins a thread (a good 3 minutes).
Add sugar/water mixture to the peanut butter/Fluff mixture.
Beat well until it starts to thicken. Pour into 8 x 8-inch buttered pan.
Cut when cool or warm.
Mix peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla.
Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly.
Pour over chocolate chip mixture and stir.
Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate.
Carefully spread remaining chocolate over top; refrigerate.
Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
melt cheese and butter together, then add peanut butter and stir until smooth
Mix together peanut butter, powdered sugar and melted butter; set aside.
In a
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy.
Stir in chunky peanut butter and the Marshmallow Fluff.
Pour onto a buttered cookie pan, cool and cut. Very good.
aucepan, over low heat, melt peanut butter chips with 1 cup EAGLE
Cream cheese and sugar together thoroughly.
Add peanut butter and milk.
Whip with mixer until light and fluffy.
Fold in Cool Whip (use mixer).
Pour hot fudge into bottom of baked pie shell. Layer peanut
mixture on top of hot fudge.
Cool 5 to 6 hours in refrigerator.
Mix softened butter, peanut butter, Fluff and powdered sugar. Shape into balls.
Dip into melted chips; drop onto waxed paper.
Add the peanut butter, Splenda, vanilla and salt. Use electric beaters to whip it all to a nice, smooth fluff.
Divide the mixture evenly between 8 small cups.
Cover with plastic wrap or seal with a lid. Chill until serving time.