Cream shortening, sugars, eggs, and vanilla.
Stir in Peter Pan.
Sift dry ingredients.
Stir into creamed mixture.
Shape 1 teaspoon of dough and mash crisscross with fork.
Bake 350 degrees for 8-10 minutes.
Makes 5 dozen.
Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.
Cream the peanut butter, margarine and brown sugar.
Add eggs. Mix in dry ingredients.
Wrap 1 teaspoon of dough around each chocolate piece.
Bake at 350\u00b0 for 10 to 12 minutes.
Roll in powdered sugar.
Cream peanut butter, margarine and sugar.
Beat eggs.
Combine flour, baking powder and cinnamon.
Add gradually until well blended.
Chill dough at least 30 minutes.
Melt butter and marshmallows on low in large nonstick pan until marshmallows are melted. Stir in peanut butter. Quickly add Rice Krispies and chocolate chips. Stir well with large wooden spatula. Pour into 9 x 13 pan that has been greased with butter or margarine.
Cream the first 3 ingredients.
Beat in eggs.
Mix remaining ingredients; chill dough 30 minutes. Wrap 1 teaspoon dough around each kiss. Bake on ungreased pan at 350\u00b0 for 10 to 12 minutes. Let cool slightly. Roll in powdered sugar.
Makes approximately 70 cookies.
Mix together the peanut butter and sugar with hands.
Spread in a 9 x 13-inch pan.
Melt margarine and chocolate chips; spread over mixture.
Chill and cut into squares.
Mix first five ingredients together and press into the bottom of an 8 x 8 inch pan. Melt chocolate chips and spread over mixture.
Let harden and cut into squares.
Combine sugar, butter and milk in heavy cookware.
Mix well and cook on med. heat until boiling.
Let boil for 10 mins.
Remove from stove and add Marshmallow cream and peanut butter.
Beat well.
Pour into greased pan.
Let cool.
If you want chocolate add 1-12oz.
bag semi-sweet morsels in stead of peanut butter.
She told me the trick was to get fine ground sugar.
Someone told me to make sure you have a good heavy pot. Like old pressure cookers.
Combine first 3 ingredients in large saucepan over medium heat.
Heat and stir just until well blended.
Remove from heat. Add corn flakes and mix well. Pour into square cake pan.
Press down with hands.
Cool and cut into squares.
Mix sugar and milk together. Let come to a boil and boil for 2 minutes. Remove from heat and add peanut butter and marshmallow cream. Beat with spoon until thick, but not until it loses its gloss. Pour into a greased 13 x 9 x 2-inch pan. Cut into squares when cool.
cookies and all, carefully off pan and onto your counter, set
Mix sugar and milk together.
Boil 6 minutes to soft ball stage.
Add remaining ingredients.
Beat with mixer about 1 minute.
Pour into buttered 11 x 17-inch pan.
Cut when cooled.
Mix and cook first 4 ingredients to harder than soft ball stage.
Remove from stove and add peanut butter and marshmallow cream.
Dissolve thoroughly in candy.
Pour immediately in pan.
Melt butter; mix other ingredients.
Pour in pan. Refrigerate.
side.
Place large saute pan over high heat. Add canola
o pull away from the pan and the surface of the
ours).
Heat small sauce pan to about medium.
Pour
Strain juices from reserved roasting pan into large measuring cup; discard
ours.
Meanwhile, for the pan jus, heat oil in large