Preheat oven to 350\u00b0.
In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
Preheat oven to 350.
Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
Add chips.
Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
Preheat oven to 325\u00b0.
In medium bowl, combine ingredients; stir making a dough.
Shape dough into 1-inch balls.
Put on ungreased cookie sheet.
Place 2-inches apart and with a fork, gently flatten each cookie making crisscross pattern on each cookie.
Bake 8 minutes or until lightly brown and slightly puffed.
May be topped immediately with sprinkles, chocolate chips or Hershey Kisses if desired.
Cool on rack completely.
Preheat oven to 325\u00b0F.
In medium bowl, combine all the ingredients.
Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
With fork, gently flatten cookie and press criss-cross pattern into top.
Bake 8-10 minutes or until lightly browned and slightly puffed.
Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
Cool completely before removing from baking sheets.
Note: You can put the sprinkles on the cookies before baking them.
Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
Spread top of one cake layer with pudding mixture.
Top with second cake layer, then spread top with remaining frosting.
Drizzle, if desired, with melted Peanut Butter.
Preheat oven to 350.
In medium bowl, stir flour, baking powder, baking soda, and salt.
Mix in oats and set aside.
In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add flour/oat mixture. By hand, mix until well combined.
Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
Flatten each to 3 inch diameter.
Bake 15 to 17 minutes or until golden.
Remove from cookie sheet.
Cool completely on wire rack.
...
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 cookie sheet; flatten each to 3-inch diameter.
Bake in 350\u00b0 oven 15 to 17 minutes or until golden.
Remove from cookie sheet, cool on wire rack.
Store in tightly covered container. Makes about 24 ...
Preheat oven to 350\u00b0. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy (R) Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.