Tag-Archive for » peanut butter «

Yummy Chex Mix

09
Jul 2010
By

This uses 4 kinds of Chex Cereals and wouldn’t be one of the best weight loss products but it sure looks good!

Prep time is 15 minutes and makes 18 1/2 cup servings

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or a combination of any or all.

1 cup semisweet chocolate chips *

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 1/2 cups powdered sugar

1. Measure cereal into a large bowl and set aside
2. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in the vanilla. Pour the mixture over the cereal and stir until evenly coated. Pour into a 2 gallon resealable food storage bag.
3. Add the powdered sugar. Seal the bag and shake until well coated. Spread on waxed paper to cool. Store in an airtight container in the refrigerator.

* You can use peanut butter chips instead of chocolate chips

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Peanut Butter Spider Cookies

26
Oct 2009
By

spidercookiesThese are perfect for Halloween treats. You could make lots of them and give out to the trick or treaters instead of handing out auto accessories.. :)

1 pouch peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 chewy caramels in milk chocolate (like Rolo candies)
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
black decorating gel

Total Time: 30 min
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg into dough.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.

*Image from Betty Crocker

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Chocolate Peanut Butter Bread Pudding

04
May 2009
By

Here is another recipe I found on a display in ShopRite from Peanut Butter & Co.. You won’t need to add a new memory card to your computer for this one.

Ingredients:

12 slices brioche or challah, at least 1 day old
1 1/2 cups Dark Chocolate Dreams peanut butter
2 cups light cream
1/4 tsp. salt
1 tsp. vanilla extract
3 large eggs

Directions:

1. Preheat oven to 350 degrees F. Grease an 8 inch square baking dish.

2. Make 6 sandwiches with the bread and peanut butter using 1/4 cup of peanut butter in each sandwich. Cut each sandwich into 6 to 8 bite sized pieces. Pile the sandwich pieces into the prepared baking dish.

3. In a small saucepan, combine the cream, salt and vanilla and cook over medium heat until hot.

4. In a large bowl, whisk together the sugar and eggs. Slowly add the hot cream mixture, stirring constantly to make sure the eggs do not cook. Pour the mixture over the bread and cover the dish with aluminum foil. Bake on the center rack of the oven for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top. Allow the pudding to rest for at least 10 minutes before serving.

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Peanut butter popcorn balls

01
May 2009
By

Here is another recipe I found on a display in ShopRite from Peanut Butter & Co. It sounds so yummy and like you’ll need the best weight loss pills you can find!

Ingredients:

3/4 cup White Chocolate Wonderful peanut butter
3/4 cup light brown sugar
3/4 cup light corn syrup
1/4 tsp. salt
10 cups popped popcorn (about 1/2 cup unpopped kernels)
3/4 cup roasted, salted penuts, coarsely chopped
Vegetable oil

Directions:

1. Combine the peanut butter, brown sugar, corn syrup and salt in a saucepan over low heat and whisk together until well combined and heated through.

2. Place the popcorn and peanuts in a very large bowl and drizzle with the warm peanut butter mixture. Stir the mixture to ensure that every piece is evenly coated and allow to cool for 2 minutes. Apply a light coating of vegetable oil to your hands and shape the mixture into 2 to 3 inch balls.

3. Set the popcorn balls on waxed paper and allow to set for 2 to 3 hours. Store in an airtight container for up to 1 week.

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Baked apples with Peanut Butter

01
May 2009
By

You may have to take a diet pill after eating this :) . I found this recipe on a Peanut Butter & Co. display in ShopRite.

Ingredients:

1/2 cup Cinnamon Raisin Swirl peanut butter
1/2 cup (1 stick) plus 4 tsps. unsalted butter – softened
4 large red apples, cored
4 tsps. sugar
Vanilla yogurt or ice cream for serving.

Directions:

1. Preheat oven to 300 degrees F
2. Mix the peanut butter and the 1/2 cup of butter, in a small bowl, until well combined. Spoon the peanut butter mixture into the hollow center of the apples, packing it in tightly. Top each apple with 1 tsp. of butter and 1 tsp. of sugar.
3. Set the apples in a baking dish with 1/4 cup of water and bake for 20 to 25 minutes, or until the apples are fully cooked. While they are baking, baste the apples once or twice with the juice in the bottom of the pan. Allow to cool for 5 minutes before serving with vanilla yogurt or ice cream.

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