Measure out and mix the peanut butter, egg, and almond flour thoroughly in a mug or bowl with at least a 1/2c capacity.
Microwave for about 60 seconds until the center is spongy.
Let cool for a short time & enjoy plain or topped with your favorite jam, chocolate chips, fresh fruit, yogurt, or other toppings of choice.
Heat oven to 350\u00b0.
Pour cereal into large mixing bowl.
Heat peanut butter and margarine in small saucepan until boiling, stirring occasionally.
Pour over cereal; toss until evenly coated. Spread in ungreased rectangular pan, 13 x 9 x 2-inches.
Bake 10 to 12 minutes, stirring occasionally.
Remove from oven.
Stir in Goldfish crackers, pretzels, raisins and peanuts.
Spread on waxed paper; cool 2 hours.
Store in airtight container.
Makes 8 cups snack.
and salt.
Heat honey, peanut butter, brown sugar, agave nectar, canola
Mix together peanut butter and butter.
Add remaining ingredients and form into little balls.
Roll in graham cracker crumbs.
Melt margarine and peanut butter.
Add sugar and cinnamon. Pour over cereal and mix.
Bake in two 9 x 13-inch pans at 250\u00b0 to 300\u00b0 for about 35 to 40 minutes (stir 3 to 4 times).
In a measuring cup, combine peanut butter, butter and spices. Microwave on High
Take crackers and spread peanut butter on them.
Then take marshmallows and put four to a cracker on it.
Put in microwave until marshmallows are melted.
(Great for kids' snacks.)
Preheat oven to 350\u00b0.
Use greased cookie sheet.
Blend oil, peanut butter, honey and egg.
Add rest of ingredients; mix well. Roll into 2-inch balls.
Place on greased cookie sheet.
Press flat with a fork.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes about 3 dozen cookies.
Combine dry milk, water and vanilla, stirring to moisten.
Add honey and peanut butter.
Spread between graham crackers or regular crackers.
The spread can also be formed into balls, chilled and eaten as candy.
Keeps well in refrigerator, but difficult to spread when cold.
Line 12-cup muffin pan with paper baking cups.
Combine crumbs and butter; mix well.
Press about 1 tablespoon of the crumb mixture into each cup.
Top with 1 tablespoon whipped topping. Gradually add milk to peanut butter in bowl and blend until smooth. Add pudding mix.
With electric mixer at low speed, beat until blended, 1 to 2 minutes.
Fold in remaining topping.
Spoon into crumb-lined cups.
Top each cup with 1 teaspoon of the preserves. Freeze about 4 hours.
To serve, peel off papers.
Pour cereal into a large bowl and set aside.
Combine chocolate pieces, peanut butter and margarine in 1-quart microwave-safe bowl.
Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla.
Pour chocolate mixture over cereal, stirring until all pieces are evenly coated, then pour cereal mixture into plastic bag with powdered sugar.
Seal and shake until all pieces are coated. Spread on waxed paper to cool.
Makes 9 cups.
Mix and heat margarine, peanut butter and chips. Pour over cereals, mixed. Pour powdered sugar into a paper bag, then add cereal. Shake bag until cereal is coated with sugar.
Peel bananas; slice in half.
Place in bowl in an \"X\" design. Put chocolate between each banana slice and peanut butter in the center of the bowl.
Dip banana in chocolate and/or peanut butter, then eat!
Combine dry milk, water, and vanilla, stirring to moisten.
Add honey and peanut butter, stirring slowly until liquid begins to blend with peanut butter.
Spread between graham crackers or milk lunch crackers. The spread can also be formed into balls, chilled, and eaten as candy. Keeps well in refrigerator but is difficult to spread when cold. Makes 1/3 cup.
In medium size bowl, put peanut butter, powdered sugar and corn syrup.
Mix well and eat with fork or spoon.
Cut the potatoes in halves; remove pulp.
Place pulp in bowl and mash.
Combine peanut butter, mashed bananas, milk and spices. Mix with electric mixer until very smooth.
Spoon mixture into the potato shells.
Sprinkle on nutmeg or cinnamon before serving.
Place wafers in paper or foil-lined muffin cups.
Top each with 1 tablespoon whipped topping.
In a mixing bowl, combine milk and peanut butter; add pudding mix.
With an electric mixer, beat on low speed for 2 minutes.
Fold in remaining whipped topping. Spoon into prepared muffin cups.
Cover and freeze.
Remove from freezer 10 minutes before serving.
Makes 12 servings.
Mix peanut butter and honey in medium bowl until blended. Stir in remaining ingredients. Refrigerate for 20 to 30 min.
Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.
Line a 9-inch square baking pan with foil.
In 1-quart saucepan, combine butter, 2 tablespoons peanut butter, honey and brown sugar.
Heat over low heat.
Stir occasionally until smooth and melted.
Pour hot mixture over cereal in large bowl.
Stir well.
Turn cereal mixture into foil-lined pan.
Press down evenly.
Cool completely.
Blend cheese with peanut butter and honey.
Form into a log. Cover and refrigerate until stiff, about 1 hour.
Roll in crushed nuts.
Spread on crackers or use in sandwiches.
Makes 1 log.