Frozen Peanut Butter Pie

 

Ingredients

1/3 C  Peanut Butter 1 regular sized container of Fat Free Cool Whip Graham Cracker Pie Crust

Directions

Combine peanut butter and 1/2 of the Cool Whip together till creamy and smooth. Fold in the rest of the Cool Whip. Then pour entire mixture into a graham cracker crust. Freeze for at least 2 hours.

Crunchy Peanut Butter & Fudge Delights

Crunchy Peanut Butter & Fudge Delights
Bottom layer:
1 1/2 cups all-purpose flour
1 cup (packed) brown sugar
3/4 cup butter (1 1/2 sticks)
Middle layer:
1/4 cup (1/2 stick) butter
3/4 cup light corn syrup
2 cups creamy peanut butter
4 cups miniature marshmallows
1 teaspoon vanilla extract
4 cups chow mein noodles
1 (12-ounce) can cocktail peanuts

Topping:
1/2 cup (1 stick) butter
1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate morsels
Spray a 9-x13-inch baking pan with cooking spray. Line the pan with parchment paper, making sure the paper comes up and just slightly above the sides of pan. Preheat oven to 350 degrees.
Make the bottom layer by mixing flour, brown sugar and 3/4 cup butter. A food processor works well for this. Press the mixture evenly into the bottom of the parchment-lined pan. Bake in preheated 350-degree oven for about 15 minutes, until golden brown.
While bottom layer is baking, measure chow mein noodles and peanuts into a bowl. Set aside. Put 1/4 cup butter, corn syrup, peanut butter and marshmallows into a large microwave-safe mixing bowl. Heat in microwave oven for about 3 minutes on High power, stirring after each minute, until mixture is melted and smooth. This step can also be done in the top of a double boiler over hot water, stirring until mixture is completely smooth. Add chow mein noodles and peanuts to peanut butter mixture, stirring to mix. Spread mixture over still-warm bottom layer. Allow to cool, then cover and chill.
To make topping, combine 1/2 cup butter, sweetened condensed milk and semisweet chocolate morsels. Microwave on High power for 1 minute. Remove from microwave oven and stir mixture until smooth. You can also heat the ingredients in the top of a double boiler or in a heavy saucepan, stirring until melted and smooth. Spread fudge topping over peanut butter layer. Cover and chill. Cut into squares and serve. Store in refrigerator.
Tips from the cook
--I like to put the chow mein noodles and peanuts in an oven-safe bowl. When the crust comes out of the oven, I turn the oven off and slip the bowl in for a few minutes. The noodles and peanuts warm up a little bit, making it easier to mix them with the peanut butter mixture.
--Lining the pan with parchment paper makes it possible to easily pull the prepared Crunchy Peanut Butter & Fudge Delights from the pan and cut them into serving-sized pieces.

http://www.areavoices.com/sdoeden/

MS-Easy Peanut Butter Cups

Easy Peanut Butter Cups
Ingredients

Makes 24.

* 4 ounces white chocolate, chopped
* 1/2 cup smooth peanut butter
* 12 ounces semisweet or bittersweet chocolate, chopped
* 2 tablespoons unsalted roasted peanuts, chopped

Directions

1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Peanut Butter Sesame Noodles

• 2 teaspoons natural style creamy peanut butter
• 1 tablespoon honey
• 2 tablespoons Tamari (dark soy sauce), eyeball it
• 1 teaspoon sesame oil (eyeball it)
• 1 teaspoon ground ginger or 1 inch of fresh ginger, peeled and grated
• 1/4 pound spaghetti (about a quarter of a 16 ounce box) – try whole wheat spaghetti! – cooked according to the package instructions and rinsed under cold water
• 1 tablespoon light sesame seeds, toasted over medium-low heat for 3 minutes (optional)
• Shredded carrots, scallions, bean sprouts or other veggies (optional)

Preparation

In a medium microwaveable bowl, heat the peanut butter in the microwave oven until melted, about 15-20 seconds (or heat peanut butter over low heat on the stove until mushy).
Whisk honey and Tamari into the peanut butter, then whisk in the sesame oil and the ginger.
Toss the spaghetti with the sauce, and top with the sesame seeds, if you want to go really groovy with the noodles. If you want to bump up the crunch factor, add some shredded carrots, scallions, bean sprouts or other veggies.

EF~Flourless Peanut-Chocolate Cookies

I'm on a flourless kick for some reason.

1 cup creamy peanut butter

3/4 cup sugar

1 large egg (lightly beaten)

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semisweet chocolate chips

1/2 cup roasted salted peanuts

1. Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Per cookie: 134 calories; 8.9 grams fat; 3.9 grams protein; 12.2 grams carbohydrates; 1.2 grams fiber

Flourless Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla
Mix well and roll into balls. Flatten with fork and bake at 350 degrees for 10 minutes.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 egg
1 t. almond flavoring

Mix, drop by T. onto cookie sheet. Press with fork. Bake 375 for 12-15 minutes.

Cooks note: I doubled the recipe and made them with Spenda blend and eggbeaters (egg substitute).
I am sure they would work with applesauce (1/4 cup) instead of eggs too.