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.
sher salt.
laying the chicken breast side down, cover in
In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
quart) pot brown the chicken in 2 tbsp oil, add
emove from heat; stir in peanut butter.
Beat lightly for a
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
Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
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.
\"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.
In medium bowl stir together chicken, cucumber, scallion, ginger and garlic; mix well.
In small bowl stir together peanut butter, water, soy sauce, vinegar, oil, sugar and hot pepper sauce.
Pour sauce over chicken and toss gently.
Serve on watercress and garnish with chopped peanuts if desired.
Serve hot or cold.
Serves 4.
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.
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.
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.
Mix green oinion and garlic.
Add 1 tsp water to peanut butter in bowl and mix well.
In bowl, mix cayeene, sesame seed and 1 tsp water.
Heat sesame oil in wok over medium heat.
Add cayenne mix.
Turn off heat.
Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter.
Mix well to make spicy sauce.
Cut cooked chicken into fingers about 2\" long, put on serving plate and pour sauce on top.
Cut each frank into five bite-sized pieces, unless you're using cocktail wieners.
In a large saucepan, combine peanut butter, chutney, chicken stock, corn syrup, Heat and stir constantly until very smooth. Add franks and continue stirring carefully until franks are covered with sauce. Reduce heat and continue to heat slowly until franks are hot. Insert toothpicks into frankfurters and serve.
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.