Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
For the porridge, bring oats and milk to
fe bowl. Microwave on high for 30 seconds; stir. Continue microwaving
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
ups of the cake crumb peanut mixture to be used later
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For Cookies:.
Preheat oven to
Preheat oven to 350\u00b0.
Cream butter or margarine and peanut butter together.
Add sugars, eggs and vanilla; mix well.
Sift dry ingredients together and add gradually to creamed mixture. Stir in Kroger peanut butter chips.
(Now you have the recipe for these cookies!)
Form dough into small balls and place on ungreased cookie sheets.
Flatten slightly with a fork.
Bake for 9 to 12 minutes or until golden brown.
Allow to cool for a minute, then remove from cookie sheet.
Yield:
approximately 60 (2-inch) cookies.
FOR PEANUT SAUCE: Stir all ingredients in
Combine sugar and corn syrup and cook until boiling.
Stir as it cooks.
Remove from heat.
Stir in peanut butter and Rice Krispies.
Press into buttered 9 x 13-inch pan.
Combine chocolate and butterscotch chips and melt.
Spread over top.
Great recipe for kids to help with.
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.
Preheat oven to 350 degrees F.
Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.
Combine all ingredients except peanut butter and vanilla in medium saucepan and bring to soft-ball on candy thermometer. Take off heat. Add vanilla and peanut butter and mix well. Let cool some. Beat mixture with a big spoon until fudge starts to thicken and set. Pour into greased platter and let set. Cut into pieces, if desired. Can double recipe for larger platters.
Remove crust from bread.
Slice bread into 4 slices (per piece of bread).
Bake in a 350\u00b0 oven until lightly browned.
Meanwhile, melt 1/2 cup peanut butter and 1/8 cup oil in saucepan.
Dip toast in melted mix, then dip in cornflake crumbs to coat.
(Double the recipe for twice the treat!)
Mix peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla.
Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly.
Pour over chocolate chip mixture and stir.
Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate.
Carefully spread remaining chocolate over top; refrigerate.
Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
This recipe for peanut brittle is very crunchy, not
In medium saucepan, combine sugar and corn syrup. Bring to full boil. Immediately remove from heat. Stir in cereal and peanut butter. Shape into balls or drop by teaspoon onto wax paper. Double recipe for extra cookies.
Cook sugar and syrup to boiling.
Turn off.
Add peanut butter.
Stir until smooth.
Mix in corn flakes and roll mixture into small balls.
(Double this recipe for a larger crowd.)
Mix sugar, peanut butter and cream cheese.
Stir in Cool Whip. Pour into graham cracker crust or regular crust.
Double recipe for large crust.
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm.
Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.