Follow directions on package for cooking spaghetti.
Chop scallions.
Grate ginger. This is easier to do if frozen.
Combine all ingredients.
Serve at room temperature, or stick in the refrigerator for 10 minutes.
Warm the peanut butter in microwave
heese filling in half. Stir peanut butter into 1 half; stir
Pour crushed cookie crumbs into the bottom of an square dish.
In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
Fold in half of the Cool Whip.
Spread over crust.
Sprinkle with chopped peanut butter cups.
In another bowl, beat the milk, pudding mix and remaining powdered sugar .
Fold in the rest of the Cool whip.
Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top.
Cover and chill overnight.
Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla. Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
Top each cup with a dollop of sugar free syrup (about 1 tsp.).
Freeze. Enjoy.
oth sugars, vanilla, egg and peanut butter in a large bowl
peanut butter, vanilla and powdered sugar.
Fold in Cool Whip Free
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Sprinkle gelatin on cold water in blender or food processor, using steel blade.
Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve.
Add peanut butter.
Process until blended.
Add milk, yogurt and pudding mix. Process until smooth.
Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell.
Chill until set. Sprinkle with peanuts, if desired.
Preheat oven to 350\u00b0F. Lightly grease 2-3 oven trays.
In a stand mixer, cream butter, peanut butter, sugar and egg until combined. Fold in remaining ingredients. Roll heaped teaspoons of mixture into balls and place about 1 inch apart on prepared trays. Press lightly with a fork. Bake for 12 mins, or until golden brown. Let cool on trays.
owl, stir cream cheese and peanut butter with a spoon until
ow for 3 minutes. Add peanut butter and baking soda. Mix
Preheat oven to 350.
In a large bowl combine dry ingredients, set aside.
In a food processor blend syrup, oil, vanilla and peanut butter.
Add the wet ingredients to the dry, blend well.
Shape dough into walnut sized balls.
Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
Bake about 13-15 minutes.
Cool on wire rack.
ream together butter, eggs, vanilla peanut butter, applesauce, bananas and Sugar
Preheat oven to 350\u00b0F.
In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
n a saucepan melt the peanut butter, oil, honey and corn
alt in medium bowl. Whisk peanut butter, brown sugar, butter, corn
emove from heat.
Add peanut butter and stir to melt