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.
In a blender, add milk, sugar, peanut butter and vanilla. Blend on high speed.
Add ice until the smoothie gets thick.
Make sure all ice is chopped up.
Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
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.
Place frozen banana, peanut butter, protein blend, cocoa powder, hemp beverage, and agave nectar in a blender.
Blend everything together until completely combined and smooth.
Transfer to a cup and top with cacao nibs, nuts and chopped dark chocolate.
(You can either freeze the banana, let it defrost a little, and cut it into chunks or cut it into chunks beforehand and freeze the pieces).
Toss everything in a blender and blend until smooth! (Tip: it helps to add the peanut butter on top, last, or it might just stick at the bottom of your blender).
Blend almond milk, banana, ice, peanut butter, cocoa powder, and cinnamon together in a blender until smooth.
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.
Place yogurt, peanut butter, banana, strawberries, and ice cubes into a blender. Puree until smooth.
Pour almond milk into a blender and add ice, peanut butter, cocoa powder, whey powder, cream, vanilla extract, and stevia powder to blender in that order. Blend until smooth and pour into glasses.
Blend bananas, almond milk, kale, ice, and peanut butter in a blender until smooth.
1. Pour the water and ice into the blender.
2. Add spinach, banana, cocoa powder, protein powder, and peanut butter.
3. Blend until smooth.
nd 1/3 cup melted butter. Press mixture firmly.
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Cream peanut butter and margarine, add sugars and
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.