Peanut Butter Banana Bread

Preheat to 325F


1/2 cup butter
1 cup sugar
2 eggs
Beat
Add 1/2 cup peanut butter
2 mashed bananas

2 cups flour
1 teaspoon baking soda
mix
fold in 1/2 cup chopped walnuts or peanuts
bake for 70 minutes or until toothpick comes clean

Peanut Butter Cookies

1/2 cup butter or margarine
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Peanut halves, unsalted

Preheat oven to 350 degrees f. Blend the butter and peanut butter. Add the sugar and brown sugar and blend well. Add the egg and vanilla and blend well. Stir together the flour, baking soda and salt. Add to the peanut butter mixture and blend well. Drop the dough by teaspoons onto a greased cookie sheet, leaving 1-1/2 inches between drops. Flatten each cookie with a fork (dipped in flour, if necessary), pressing it into the cookie in both directions to make criss-cross pattern. Press two peanut halves into the top of each cookie. Bake for 15 minutes. The cookies should be slightly browned and just beginning to get firm to the touch. Allow the cookies to cool on the cookie sheet for a few minutes and then transfer to wire racks to finish cooling.

Crunchy Peanut Butter Fudge

2 pounds sugar, powdered
0.25 pound butter
1 can evaporated milk
1 jar of marshmallow cream
1 jar of crunchy peanut butter, small jar

Combine sugar, butter and milk in a large, heavy pot. Bring to a boil stirring constantly. Be very careful not to burn! Cook until mixture forms a firm ball when tested in cold water. About 15 minutes of boiling. Remove from heat and add the marshmallow cream and the peanut butter and mix thoroughly. Turn into a 9x12 buttered pan and allow to partially set. Cut into serving size pieces and allow to fully set. This is the original recipe. Adding an extra jar of peanut butter still makes excellent fudge, which is more peanut buttery and less sweet.

Peanut Butter and Jelly Bars

Great with a glass of cold milk and a table full of small, smiling faces!

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

1. Preheat the oven to 350 degrees F.
2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Monster Cookies

1 cup (100g) flour
2 teaspoons baking soda
1 1/2 teaspoons salt
6 cups (480g) quick oats
1 1/2 sticks (172g) butter
2 cups (400g) brown sugar
1 cup (190g) granulated sugar
1 pound (450g) peanut butter
4 eggs
2 teaspoons vanilla
1 cup (170g) semi sweet chocolate chips

1. Preheat the oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, and oats. Set aside.

2. Cream the butter and sugars together in the bowl of an electric mixer fitted with the paddle attachment. Add in peanut butter and mix until smooth, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition.

3. Slowly add the flour mixture to the peanut butter mixture, and mix until well incorporated. Remove the bowl from the mixer and fold in chocolate chips.

4. Use a large ice cream scoop or your hands to form balls of dough the size of a baseball. Place 6 on a cookie sheet, and press down slightly with your hands. Bake for 15 minutes, or until slightly brown around the edges, and not fully set in the middle.

Easy 15 minute Peanut Butter Fudge

1 cup sugar
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup milk
1 cup miniature marshmallows
1/2 cup peanut butter
1 teaspoon vanilla

In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240 on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares.

Ice Cream Crunch Cake

12 ounce package chocolate pieces
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream

Melt chocolate chips and peanut butter together in large pan, add cereal. Spread on cookie sheet and cool, break up cereal mixture into small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in 10 inch springform pan. Use remaining 1-cup cereal mixture to decorate top. Freeze.

Peanut Butter Casserole

Am I serious?????

1 pound ground round steak
1 1/2 cups rice, cooked
3/4 cups peanut butter
1 cup carrots, sliced
3/4 cups tomato sauce
2 celery stalks, chopped
1 large onion, chopped
2 eggs
1/4 cup green peppers, chopped
1 teaspoon salt
1 teaspoon pepper
Brown the ground round steak with the chopped onion. In a casserole dish, mix together the peanut butter and the tomato sauce. Mix well. Stir in the rest of the ingredients. Bake at 350 degrees for about 1 hour.

Peanut Butter Treats

1-pound butter
2-pounds creamy or chunky peanut butter
3-pounds confectioners sugar
3/4-bar parafin wax (the kind used for canning)
24-ounce chocolate chips (milk or semi-sweet)


Add confectioners sugar slowly and mix thoroughly. 2. Roll mixture into little balls (no more than an inch a piece) and place a toothpick in the center. 3. Melt chocolate chips, then add melted wax. Stir well until smooth. This can be done using the microwave, or on the stovetop. In microwave, use glass dishes for best result, and melt wax slowly. On stovetop, use a heavy saucepan and melt slowly so not to burn the chocolate or the wax. 4. Dip peanut butter balls into chocolate and swish around to make sure they are completely covered. 5. Let candy "dry" on a sheet of wax paper. Store in refrigerator.

Peanut Butter Swirl Cake

Cooking spray
1 tablespoon all purpose flour
1/2 cup reduced calorie stick margarine, softened
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla
3 large egg whites
1 large egg
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced fat creamy peanut butter


Preheat oven to 350 degree f. Coat a 9-inch square baking pan with cooking spray; dust with 1-tablespoon flour. Set aside. Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter. Pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.

BIG Whopper Cookies

2/3 cup butter or margarine
1 1/2 cups chunky-style peanut butter*
1-1/4 cups packed brown sugar
3/4 cup sugar
3 eggs, beaten
6 cups old-fashioned oats (not quick-cooking)
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups raisins
2 teaspoons baking soda


In a large saucepan, melt butter over low heat. Blend in peanut butter, sugars and eggs; mix until smooth. Add oats, chocolate chips, raisins and baking soda (dough will be sticky). Drop onto greased baking sheets with a no. 20 ice cream scoop or large spoon. Flatten slightly. Bake at 350 degrees for about 15 minutes. Cool on wire racks.

Buckeye Balls

Ingredients:
•1-1/2 cups Jif® Creamy Peanut Butter
•1/2 cup butter or margarine, softened
•1 teaspoon vanilla
•1/2 teaspoon salt
•3-4 cups powdered sugar
Coating
•1 cup chocolate flavor candy coating
•2 tablespoons Crisco® All-Vegetable Shortening

Directions:
1. COMBINE peanut butter, butter, vanilla and salt, in large bowl, with an electric mixer on low, until blended. Add powdered sugar by the 1/2-cup, until mixture, when shaped into a ball, will hold on a toothpick. Shape into 3/4-inch balls. Refrigerate.
2. For coating: COMBINE candy coating and shortening in microwave-safe bowl. Microwave at 50% (medium) for 30 seconds. Stir. Repeat until mixture is smooth. Insert toothpick in candy ball. Dip three-fourths of ball into coating. Scrape off excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm. Store at room temperature in covered container.

Yield: 8 dozen

Peanut Butter Cookies

Ingredients:
•3/4 cup Jif® Creamy Peanut Butter
•1/2 cup Crisco® All-Vegetable Shortening
•1 1/4 cups firmly packed light brown sugar
•3 tablespoons milk
•1 tablespoon vanilla
•1 large egg
•1 3/4 cups Pillsbury BEST® All Purpose Flour
•3/4 teaspoon salt
•3/4 teaspoon baking soda

Directions:
1.Preheat oven to 375ºF.
2.Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl.
3.Beat at medium speed of electric mixer until well blended.
4.Add egg. Beat just until blended .
5.Combine flour, salt and baking soda.
6.Add to creamed mixture at low speed. Mix just until blended.
7.Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
8.Flatten slightly in crisscross pattern with tines of fork.
9.Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.

Yield: 3 dozen

Chocolate-Peanut Butter Cake

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1 pkg. (8 oz.) COOL WHIP Whipped Topping, thawed, divided
6 squares BAKER'S Semi-Sweet Baking Chocolate

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package; cool completely.

BEAT cream cheese and powdered sugar in large bowl with electric mixer on medium-low speed until well blended. Add peanut butter; mix well. Blend in 1 cup of the whipped topping. Spread over cake.

PLACE chocolate in medium microwaveable bowl. Microwave on HIGH 2 min. or until completely melted, stirring with wire whisk after each minute. Add remaining 2 cups whipped topping; stir until well blended. Spread evenly over frosted cake. Refrigerate until set. Store in refrigerator.

Peanut Butter and Hot Fudge Pudding Cake

1/2 cup all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup boiling water


In a bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla; stir until smooth. Mix in peanut butter. Pour into crock-pot. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crock-pot. Do not stir. Cover and cook on high for 2 - 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts.

Butler's No Bake Oatmeal Cookies

1/4 pound butter or margarine, (one stick)
1/2 cup milk
2 cups granulated sugar
1/3 cup cocoa powder
1/2 cup peanut butter, (creamy or chunky style)
1 teaspoon vanilla extract
3-1/2 cups oatmeal


Combine butter or margarine with milk, sugar, and cocoa powder. Either blend in a large bowl and melt in the microwave, making sure the mixture boils for at least 1 minute, or combine in a saucepan over medium heat, stirring constantly, and bring to a hard boil for about 1 minute. Remove mixture from heat source and add peanut butter and vanilla, blending well while mixture is still warm. Pour over the top of the oatmeal, and thoroughly blend the ingredients with a wooden spoon or clean hands -- but only after checking to make sure the warm, gooey mixture has cooled enough to handle comfortably. Spoon or drop individual portions on wax paper or a non-stick baking pan and cool. Serve immediately when cooled and firmed, or store in an air-tight container for up to 1 week. Kitchen staff tip: Simply layer the dry ingredients in a quart jar and ship it their way with a bottle of vanilla extract, a jar of peanut butter, and instructions (and money) to buy butter or margarine. It makes a great "study hard" gift.

FAVORITE PEANUT BUTTER COOKIES

1/2 cup peanut butter
1/4 cup margarine or butter softened
3/4 cup sugar
1 egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
2 cup rice chex brand cereal, crushed to 1 cup


Preheat oven to 350 degrees. Lightly grease cookie sheet. In large bowl, cream peanut butter, margarine and sugar. Add egg. Stir in flour and baking powder; add salt, if desired. Stir in cereal; mix well. For each cookie, roll 1 level tablespoon dough into ball. Place on prepared cookie sheet. With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake 8-10 minutes or until bottoms are lightly browned. Let stand 1 minute before removing from cookie sheet. Cool on wire rack.