egrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Cream peanut butter and margarine, add sugars
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
Cream the margarine, peanut butter and sugars. Add eggs.
Sift together flour, baking soda and salt.
Mix with creamed mixture. Stir in 1 teaspoon vanilla. Shape into 1-inch balls and place on ungreased cookie sheets. Bake at 350\u00b0 for 8 minutes. Remove from oven and press 1 chocolate star in the middle of each cookie. Return to oven for 2 minutes or until lightly browned.
Do not overbake.
Cool 10 minutes and remove from cookie sheets.
Makes 3 to 4 dozen cookies. Recipe can be halved for a smaller batch.
edium speed, beat butter and peanut butter until smooth.
Beat
Heat the oven to 350\u00b0.
Combine the flour, soda and salt. Cream the peanut butter and butter.
Beat in the sugars and then the vanilla and egg.
Beat in the flour mixture.
Stir in the chocolate chips.
Spoon the dough by rounded tablespoons onto ungreased cookie sheets and flatten slightly.
Bake until the edges of the cookies start to turn brown and the kitchen fills with the smell of homemade cookies, approximately 8 to 10 minutes. Check at 9 minutes.
Preheat oven to 350 degrees.
Blend butter, peanut butter, and sugars.
Add in honey and egg. Mix well.
Stir in baking soda, then add flour a little at a time.
Spoon onto cookie sheet, and bake 9-12 minutes until golden.
While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
Drizzle over cookies. Top with honey roasted peanuts.
Mix in saucepan sugar and syrup and bring to a rolling boil; take off of the stove.
Add peanut butter, coconut, cereal and pecans.
Do not bake; drop by spoonful onto waxed paper.
You may use crunchy peanut butter and no pecans.
You must work fast after you put the peanut butter in syrup.
Wipe interior of 3-quart saucepan with butter just below rim. Combine milk, sugar, cocoa, peanut butter and butter in pan.
Stir and bring to a boil over medium heat.
Boil for 1 1/2 minutes without stirring.
Remove from heat.
Stir in rolled oats and vanilla.
Stir until well blended.
Drop by teaspoon onto a buttered baking sheet or waxed paper.
Cool before serving.
Makes 4 to 5 dozen small cookies.
00b0F.
Cream together butter, peanut butter and both sugars with
nd sugars together.
Add peanut butter, honey, eggs and vanilla
Bring corn syrup to a boil in a 2-quart saucepan over medium heat.
Add peanut butter and butter.
Continue cooking over low heat, stirring constantly until peanut butter and butter are melted and well blended.
Remove from heat and stir in oats, brown sugar and flour.
Drop by teaspoonfuls about 3-inches apart onto greased cookie sheet.
Bake in preheated oven at 300\u00b0 for 10 to 12 minutes.
Cook 2 minutes on cookie sheet.
Remove and cool. Drizzle melted chocolate over cookies.
Cream butter with sugar and peanut butter. Add vanilla and egg, beating until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut-sized balls. Place on lightly greased cookie sheets. Press with fork, crisscross, to flatten. Sprinkle with peanuts, if desired. Bake at 375\u00b0 for 10 minutes until lightly browned. Makes 2 1/2 dozen cookies.
Combine sugar, salt, milk and syrup in a saucepan; cook over medium heat, stirring until sugar is dissolved.
Stir occasionally and cook until soft ball stage (236\u00b0) or until syrup dropped into cold water forms a soft ball.
Remove from heat.
Add peanut butter and vanilla; stir until blended.
Stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper.
Cool.
Makes 3 1/2 dozen cookies.
Preheat oven to 350\u00b0.
Combine cake mix with eggs and water and beat until mixed.
Add peanut butter and blend; fold in chocolate chips.
Drop in teaspoonfuls on ungreased cookie sheet, about 3 inches apart.
Bake about 9 to 12 minutes.
Remove from pan while still warm.
Makes 6 dozen cookies.
about 1 min.
Add peanut butter.
Stir in flour
In medium bowl, combine flour, baking powder, baking soda, salt and oats.
In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add flour mixture by hand; mix until well combined.
Shape into 2-inch balls.
Place 6 balls on ungreased baking sheet; flatten each to 3-inch diameter.
Bake in 350\u00b0 oven 15 to 17 minutes, until golden.
Cool on rack.
Store in tightly covered container.
Makes about 24 large cookies.
The cinnamon really
brings
out the full peanut butter flavor of these cookies.
They
are
so
fast
and easy, I use just a bowl and a handheld electric beater or mixer.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
etting lumpy.
Add the peanut butter and beat until well