Banana Cake with Peanut Butter Frosting
Cake:
2 cups sugar
3/4 cup butter flavor Crisco
3 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour
1/2 cup sour milk
1 1/2 cups mashed bananas, about 3 large
2 teaspoons vanilla
Beat all ingredients together about 3 minutes with electric mixer. Put it in a greased and floured 9 x 12 pan and bake at 350F for 30 to 35 minutes or until knife inserted in middle comes out clean.
Frosting:
3 cups confectioners sugar
1/2 cup peanut butter
dash vanilla
just enough milk to make spreading consistency
Beat all ingredients together and frost cake.
Banana Peanut Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe mashed bananas
1/2 teaspoon salt
4 1/2 cups all purpose flour
1 tablespoon baking soda
2 cups sour cream
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 cup roasted peanuts
Preheat oven to 300F. Grease four 7 X 3 inch loaf pans. In small bowl, stir together 1/2 cup white sugar and 1 teaspoon cinnamon. Dust four pans lightly with this mixture. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Add salt, baking powder and flour to mixture and mix well. Stir in peanuts. Divide into prepared pans. Place in preheated oven and bake 1 hour, or until toothpick inserted in center comes out clean.
Buckeyes
7 cups sifted confectioners sugar
1 cup butter, softened
1 16 or 18 ounce jar creamy peanut butter
2 cups semisweet chocolate morsels
1 tablespoon shortening
Process butter and peanut butter in a food processor until thoroughly blended. Add 3 cups powdered sugar and process until smooth. Gradually add remaining powdered sugar in two batches, processing after each addition until mixture pulls away from sides and is no longer crumbly. Shape mixture into 1 inch balls. Cover and chill thoroughly. Combine chocolate morsels and shortening and melt over low heat, stirring occasionally. Remove pan from heat. Use a wooden pick to dip each ball in chocolate, coating about three fourths of ball to resemble a buckeye. Place on wax paper. Carefully smooth over wooden pick holes. Let candies stand until chocolate hardens. Store in an airtight container in the refrigerator.
Chicken Peanut Crunch
8 to 10 chicken pieces, your choice
3 teaspoons white pepper
3 teaspoons garlic salt
3 teaspoons seasoning salt
1 1/2 cups all purpose flour
1 1/2 cups dark roast peanut flour
1 teaspoon peanut oil
1 cup water
1 tablespoon creamy peanut butter
1 1/2 cup chopped roasted peanuts
Wash and pat dry chicken parts. Combine pepper, garlic salt and seasoning salt and sprinkle on both sides of chicken. Combine all purpose flour and dark roast peanut flour in large plastic or brown bag. Mix well. Add chicken parts and coat with flour mixture. Grease a 13 x 9 x 2 inch casserole dish with 1 teaspoon peanut oil. Arrange chicken pieces in one layer in casserole dish. Mix together 1 cup water and 1 tablespoon peanut butter, pour 1/4 of liquid at each corner of dish to evenly distribute in dish. Cover with foil and bake at 350F for 1 hour or until done. When done sprinkle with 1/4 cup medium chopped nuts. Dish will make its own sauce that can be served with meat. Makes 4 to 5 portions.
Chocolate Chip Peanut Butter Brownies
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
2 eggs
6 ounces chocolate chips
1 teaspoon vanilla
Preheat oven to 350F. Mix flour, baking powder and salt; set aside. In a small mixing bowl, cream the peanut butter, butter and both sugars until light and fluffy. Beat in the eggs just until blended. Stir in the flour mixture just until mixed. Add chocolate chips and vanilla. Spread batter in a greased 8 inch baking pan. Bake 30 to 35 minutes. Do not overbake. Cook and cut into squares. If using a glass dish, reduce heat to 325F.
Chocolate Chip Peanut Butter Cookies
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 325F. In a large bowl, beat margarine, peanut butter and sugars. Add eggs and beat again. In a small bowl, combine flour and soda, set aside. Gradually add dry ingredients and beat until creamy. Stir in chocolate chips. Drop on cookie sheet and bake for about 15 minutes.
Chocolate Peanut Butter Frozen Bars
2 1.3 ounce packages sugar free chocolate pudding
3 1/3 cups skim milk
1/4 cup peanut butter
27 graham cracker squares
Mix pudding according to package directions, except use 3 1/2 cups of milk. Beat in peanut butter. Line a 9 x 13 inch pan with half the graham cracker squares. Three squares will have to be cut in half to line the pan. Spread pudding mixture over graham crackers. Top with remaining crackers. Freeze for four hours. Cut into squares and remove from pan. Store in a plastic bag in the freezer.
Chocolate Peanut Butter Pie
4 tablespoons peanut butter
1 tablespoon honey
1 1/2 cups crispy rice cereal
1 package reduced calorie chocolate pudding
2 cups skim milk
4 tablespoons Cool Whip Lite®
In a small bowl, combine peanut butter and honey; microwave on high for 20 seconds. Stir in cereal. Press into a 9 inch pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with cool whip. Makes 6 servings.
Chocolate Peanut Butter Milk Shake
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve. Serves 4.
Creamy Peanut Dip for Apples
1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
sliced, unpeeled red eating apples
Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people.
Creamy Peanut Sauce
1/4 cup peanut butter, at room temperature
1/4 cup plain nonfat yogurt
1 garlic clove, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/4 teaspoon dark sesame oil
1/2 teaspoon ground ginger
1 tablespoon hot water
1/8 teaspoon crushed red pepper flakes or to taste
Combine all the ingredients together in a mixing bowl and mix until smooth using either a wire whisk or a blender. This recipe will make about half a cup creamy peanut sauce. You can store any unused sauce in the refrigerator for about a week, providing it's covered. You can use this versatile sauce with pasta, chicken, fish or any other dish you think you'd like to add it to. It's very easy to make and delicious hot or cold.
Frosted Peanut Butter Bars
1/2 cup peanut butter
1/3 cup shortening
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
Frosting:
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk
Topping:
1/4 cup semisweet chocolate chips
1 teaspoon shortening
In a mixing bowl, cream peanut butter, shortening and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased 15 x 10 x 1 inch baking pan. Bake at 350F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate. Makes 5 dozen.
Giant Peanut Butter Cup Cookies
1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup creamy or chunky peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
16 REESE'S® Peanut Butter Cup Miniatures, cut into fourths
Heat oven to 350F. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, three cookies per sheet. Cookies will spread while baking. Push about seven pieces of peanut butter cup into each cookie, flattening cookie slightly. Bake 15 to 17 minutes or until light golden brown around the edges. Centers will be pale and slightly soft. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.
Hot Thai Peanut Dressing
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon each sesame oil, vinegar and honey
1 clove minced garlic
3/4 teaspoon bottle hot pepper sauce
1/4 teaspoon cayenne pepper, optional
Mix well. Makes about 3/4 cup.
King Kong
1 frozen banana
2 to 3 tablespoons peanut butter, chunky or smooth
1 cup orange juice
1 tablespoon chocolate syrup
Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Drizzle with chocolate syrup. Serves 1.
Kix Peanut Butter Chocolate Crisps
1/2 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter, softened
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
4 cups Kix cereal
1 6 ounce package semisweet chocolate chips
Heat oven to 325F. Stir peanut butter, sugars, margarine, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered. Makes about 3 1/2 dozen cookies.
No Cook Candy
1 box powdered sugar
1 cup crunchy peanut butter
1/2 pound margarine, melted
1 teaspoon vanilla
Mix sugar, peanut butter and melted margarine. Add vanilla. Chill and cut into squares.
Low Fat Peanut Butter Pie
1 12 ounce can evaporated skim milk
1 1/4 ounce envelope plain gelatin
1 8 ounce package low fat cream cheese, softened
1/2 cup confectioners sugar
3/4 cup reduced fat creamy peanut butter
3 teaspoons vanilla extract
1 9 inch prepared low fat graham cracker crust
Whisk milk and gelatin together in medium size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely, about 2 minutes. Transfer to heatproof bowl and cool 15 minutes. Meanwhile, beat cream cheese and confectioners sugar at low mixer speed in large bowl until smooth, about 1 minute. Scrape down sides of bowl, add peanut butter and vanilla and beat 1 minute more. Again scrape down sides of bowl. With mixer still at low speed, slowly add milk gelatin mixture and beat until very smooth, about 2 minutes. Don't forget to scrape down sides of bowl. Set pie crust in 10 inch pie pan or on small baking sheet to catch any spills, then carefully pour in peanut butter filling; it will come right to top of crust. Set uncovered in refrigerator and chill several hours until set. Cut into wedges and serve. 10 servings.
Nutty Breakfast Rolls
1/2 cup creamy or chunky peanut butter
8 hot cooked pancakes
2 medium bananas, halved lengthwise, then crosswise
Evenly spread peanut butter on hot pancakes, then top with banana; roll up. Serve, if desired, with maple syrup. Serves 4.
Variations:
Apple Cinnamon: Stir in 1/4 cup applesauce and 1/2 teaspoon ground cinnamon to peanut butter.
Cinnamon: Stir in 1/2 teaspoon ground cinnamon to peanut butter.
Chocolate Chip: Stir in 1/4 cup semisweet chocolate chips to peanut butter.
Cinnamon Raisin: Stir in 1/2 teaspoon ground cinnamon and 1/4 cup raisins to peanut butter.
Oriental Chicken Pita
1 1/2 cups cooked white chicken meat, chopped
1 tablespoon lemon juice
1/2 cup canned crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprouts
1/4 cup creamy peanut butter
leaf lettuce
2 tablespoons teriyaki or soy sauce
4 pita rounds, cut in half
Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket half with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.
Pasta Loco
2 tablespoons corn oil
1/2 cup chopped onion
1 zucchini, diced
1/2 cup chopped green pepper
16 ounce can chopped tomatoes
1 teaspoon salt
1 teaspoon basil
1 teaspoon red pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon oregano
1/4 cup peanut butter
8 ounce can tomato sauce
8 ounce can kidney beans, drained
1 pound spaghetti, cooked
In a large pan, heat corn oil over medium heat. Add next 4 ingredients, stirring occasionally. Cook 5 minutes until tender. Stir in next 9 ingredients and cover. Stirring often, cook 30 minutes until flavors are blended. Serve over spaghetti. Makes 6 servings.
Peanut Butter Banana Brownie Pizza
1 package brownie mix
1 8 ounce package cream cheese, softened
1/4 cup sugar
1/4 cup creamy peanut butter
3 large bananas, peeled, sliced
1/4 cup coarsely chopped peanuts
2 squares semisweet chocolate
2 teaspoons butter or margarine
Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Pour brownie mix on pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.
Peanut Butter Banana and Date Pita Sandwiches
1/2 cup chunky or smooth peanut butter
3 tablespoons honey
2 whole wheat pita breads
8 pitted dates, chopped
2 ripe bananas, peeled, sliced
In small bowl combine peanut butter and honey; mix well. Lightly toast pita breads; cut each in half crosswise. Open pita pockets and spread about 2 tablespoons peanut butter honey mixture on both sides of the inside of each pita pocket. Divide banana slices and chopped dates evenly among pita pockets; close sandwiches, pressing slightly to adhere. Serves 4.
Peanut Butter Brownies
1/4 cup shortening
2 1 ounce squares unsweetened chocolate
1 cup sugar
1/4 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/2 of a 16 ounce can ready to spread chocolate frosting
2 tablespoons peanut butter
3 tablespoons chopped peanuts
Melt shortening with chocolate; remove from heat. Blend in sugar and 1/4 cup peanut butter. Add eggs and vanilla; beat smooth. Stir together flour, soda and 1/4 teaspoon salt; stir into batter. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350F for 20 minutes; cool. Mix frosting and 2 tablespoons peanut butter; spread on top of brownies. Top with chopped nuts; cut into bars. Makes 24.
Peanut Butter Cheesecake
16 ounces cream cheese
1 tablespoon lemon juice
1 cup plain yogurt
1 teaspoon vanilla
1/2 cup peanut butter
2 tablespoons chopped peanuts
1/4 cup honey
1 graham cracker crust
In a mixing bowl, combine all ingredients except crust and chopped peanuts. Blend until very smooth. Pour into crust and top with chopped peanuts. Chill 3 hours before serving.
Peanut Butterfinger Cream Pie
1 9 inch prepared chocolate cookie crust
1 8 ounce package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 2.1 ounce Butterfinger® Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup chocolate syrup
Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate syrup before serving. Serves 8.
Peanut Butter Fingers
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick cooking oats
6 ounces semisweet chocolate morsels
1/2 cup powdered sugar
1/4 cup peanut butter
2 to 4 tablespoons milk
Preheat oven to 350F. Cream butter and sugars until fluffy. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and oats; mix well. Spread in buttered 13 x 9 inch inch pan. Bake 20 to 25 minutes, until lightly browned. Sprinkle immediately with chocolate morsels. Let stand 5 minutes to melt; spread chocolate over cookie crust. Combine powdered sugar, 1/4 cup peanut butter and enough milk to make a drizzling consistency. Mix well. Drizzle evenly over bars.
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 cup smooth or chunky peanut butter
Put sugar and milk in saucepan and stirring constantly. Watch for this to come to boil. Time it at slow boil for 3 minutes exactly. Remove from heat and quickly stir in 1 cup peanut butter. Immediately, pour into buttered dish. Let cool slightly and cut into squares.
Peanut Butter Pancakes
1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
1/4 cup peanut butter
3 tablespoons butter, melted
Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by 1/4 cupfuls onto griddle. Cook until golden brown on both sides.
Peanut Butter Pie with Chocolate Crust
Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling:
1 8 ounce package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
grated chocolate or chocolate cookie crumbs, optional
Combine crust ingredients; press into a 9 inch pie plate. Bake at 375F for 10 minutes. Cool in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. 8 to 10 servings.
Peanut Butter Pumpkin Soup
4 tablespoons unsalted butter
4 cups pumpkin pie filling
2 cups pureed sweet potatoes
1 cup peanut butter
6 cups chicken or turkey broth
1 teaspoon freshly ground black pepper
1 teaspoon salt
chopped chives for garnish
sour cream for garnish
Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with chives and sour cream. Serves 8.
Peanut Butter Twists
1 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup smooth or chunky peanut butter
3 tablespoons apple butter
In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8 inch rectangles. Spread one half with peanut butter; top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well greased cookie sheets and bake in preheated 400F oven for 7 to 10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.
Southern Peanut Butter Soup with Pepper Jelly
2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly. Makes 4 servings.
Tahitian Chicken with Peanut Butter Mango Sauce
Chicken:
3 boneless, skinless chicken breast halves
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper
Sauce:
3/4 cup mango chutney
3/4 cup chunky peanut butter
1 teaspoon curry powder
1/2 teaspoon Dijon mustard
1 clove garlic, crushed
1 tablespoon honey
2 tablespoons oil
2 to 4 tablespoons hot water
Preheat the broiler or grill. Cut each chicken breast half in two, making six pieces. Brush the chicken with the oil and sprinkle with the salt and pepper. Cook about 4 inches from the heat for about 8 minutes each side, or until cooked through. Coarsely chop any pieces of fruit in the chutney and return to the liquid. Combine the chutney with peanut butter, curry powder, mustard, garlic, honey and oil. Add water to thin and heat until melted. Spread the sauce over the grilled chicken. Makes 6 servings
Recipe Index | Home