ell, set aside.
Melt butter, add brown sugar and mix
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.
nd foamy.
Add melted butter (after allowed to cool), eggs
For the crust: Preheat oven to
FOR THE BREAD, Preheat oven to
at in a dry skillet for 10 minutes stirring occasionally.<
b>butter in a microwave safe bowl.
Microwave at 50% power for
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
In 2-quart bowl, place white chocolate.
Microwave on Medium for 5 to 8 minutes, until stirred smooth.
Stir in peanut butter. Spread mixture on wax paper coated cookie sheet.
In 1-quart casserole dish place semi-sweet chips.
Microwave on Medium for 2 to 4 minutes until melted.
Drizzle over peanut butter layer; with knife or small spatula, swirl mixtures.
Refrigerate until firm; break into pieces.
For the cake:
Mix all
Melt white chocolate and peanut butter on top of double boiler over HOT NOT BOILING water.
Mix well.
Pour into a buttered sheet pan 10x15 with sides.
Tap pan to distribute mixture.
In top of same double boiler melt dark or semi-sweet chocolate.
With a teaspoon drizzle dark chocolate over white chocolate in stripes about 1 inch apart.
Using a table knife swirl back and forth through dark and white chocolate to create \"tiger stripes.\"
Melt milk chocolate in double boiler.
At the same time, melt white chocolate over double boiler.
Pour melted milk chocolate into lined 11 x 15-inch pan.
Spread to cover pan.
Immediately combine melted white chocolate with peanut butter.
Pour over milk chocolate in pan.
Swirl 2 layers with a fork in such a way as to make\"tiger\" stripes.
Allow to set.
Cut into small squares with sharp knife.
Melt white chocolate or almond bark in top of double boiler. Stir in peanut butter.
When completely melted, pour onto cookie sheet.
Spread very thin.
Melt chocolate chips in double boiler. When melted, spoon onto white chocolate and peanut butter mixture. Swirl on top.
Cool completely or put in freezer for 10 minutes. Take out and break into small pieces.
afe bowl in the microwave for about 40 seconds (depending on
hite chocolate wafers and peanut butter in a large, microwave-safe
Place white chocolate in a 1 1/2-quart microwave-safe bowl. Cook on High (100% power) for 1 to 2 minutes or until melted.
Add peanut butter and cook on High for 2 minutes or until mixture is smooth and creamy.
Blend well.
Spread mixture into a 15 1/2 x 10 1/2-inch jelly roll pan lined with waxed paper or can use cookie sheet.
Mixture will not be very thick when spread out.
Melt white chocolate in a 2-quart microwave dish for 5 to 8 minutes on Medium heat, stirring every two minutes.
Stir in peanut butter and spread mixture on wax paper on a cookie sheet. Immediately melt chocolate chips on Medium heat for 3 to 5 minutes. Drizzle over peanut butter layer.
With knife or spatula, swirl mixture.
Refrigerate until firm, then break or cut into small pieces.
Break white chocolate into 1-inch pieces and place in a 2-quart glass microwave dish.
Microwave on Medium for 5 minutes, or until melted.
Add peanut butter.
Microwave on High for 1 minute, or until creamy when stirred.
large, heavy stockpot, melt butter or margarine.
Add chopped