Peanut Butter Cheesecake

Peanut Butter Cheesecake-Madeline Escolas in Columbus, Ohio(1st Prize, National Peanut Butter Festival Recipe Contest)

Crust:

1 1/4 cup graham cracker crumbs

1/4 cup sugar

1/2 stick butter

Peanut Butter Mixture:

1/2 cup peanut butter

2/3 cup powdered sugar

1/4 cup brown sugar

Cheese Filling:

2 8-oz. packages of cream cheese

1 cup sugar

2 tablespoons lemon juice

2 teaspoons vanilla

2 large eggs

Crust: Mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: Using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish.

Cheese filling: Mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

Peanut Soup

Peanut Soup

2 tablespoons butter, 2 tablespoons grated onion, 1 stalk celery, thinly sliced, 2 tablespoons flour, 3 cups chicken broth, 1/2 cup creamy peanut butter, 2 tablespoons dry sherry, 2 teaspoons lemon juice, 1/4 teaspoon salt, 2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat. Add onion and celery and sauté 5 minutes. Stir in flour and mix until well blended. Gradually stir in chicken broth. Stirring to keep mixture smooth, simmer 30 minutes. Remove from heat and strain. Return liquid to heat and stir in peanut butter, sherry, lemon juice and salt. Heat through and serve garnished with chopped peanuts.

Makes: 4-6 servings.

Peanut Butter Pie

Peanut Butter Pie

INGREDIENTS:
1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1 pie shell, 9-inch, baked

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Combine peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.In a medium saucepan, blend sugar, cornstarch, and salt.

Slowly stir in scalded milk then place over medium heat. Cook, stirring constantly, until smooth. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour over peanut butter mixture.

Meringue:
3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 300° oven until meringue is lightly browned. Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.Serves 8.

Peanut Butter Kiss Cookies-Everyone's Favorite!

Peanut Butter Kiss Cookies
Original recipe yield: 18 cookies

INGREDIENTS
1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped

DIRECTIONS
Preheat oven to 350 degrees F.
Combine sugar, peanut butter, and egg.
Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie

March is National Peanut Month

Did you know that March is National Peanut Month? Peanut Butter Lover's Unite! National Peanut Month began back in 1941 and in 1974 became a month-long celebration.

Here are some fun facts about peanuts, courtesy PeanutButterLovers.com:

*Peanuts are not actually nuts at all! They are legumes, like beans, peas and lentils.
*Americans eat 3 pounds of peanut butter per person every year. That's about 700 million pounds, or enough to coat the floor of the Grand Canyon!
*Peanuts may be a favorite food, but we've found many uses for their shells too! You might find peanut shells in kitty litter, wallboard, fireplace logs, paper, animal feed and sometimes as fuel for power plants!
*Two peanut farmers have been elected President of the United States: Thomas Jefferson and Jimmy Carter.
*One acre of peanuts will make 30,000 peanut butter sandwiches.

So enjoy a PB & J or check out some of the peanut butter recipes on Peanut Butter Planet.

Peanut Butter & Jelly Thumbprint Cookies

I still remember making these with my Mom when I was a little girl.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Ingredients
3 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg
1-1/2 tsp. vanilla extract
1/4 cup grape jelly

Directions
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer, beat butter, sugars and Creamy Peanut Butter until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Wrap dough in plastic wrap and freeze at least 1 hour.
Preheat oven to 425°. On ungreased baking sheets, shape by tablespoonfuls into balls and arrange. With thumb or rounded 1/4 tsp. measure, make indentation in center of each cookie; fill each with 1/4 tsp. jelly.
Bake 5 minutes or until bottoms of cookies are lightly golden. On wire rack, cool completely.

Makes: 4 dozen cookies
Preparation Time: 15 Minute(s)
Cook Time: 5 Minute(s)
Chill Time: 1 Hour(s)

Peanut Butter & Jelly Cookie Squares

PEANUT BUTTER & JELLY COOKIE SQUARES

Ingredients
2-1/4 cups all-purpose flour
1/2 cup Creamy Peanut Butter
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup strawberry, grape or raspberry jelly

Directions
Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside.
In large bowl, with electric mixer on medium speed, beat all ingredients except jelly 2 minutes or until crumbly. Reserve 1 cup peanut butter mixture. Spread remaining peanut butter mixture into prepared pan. Spread on jelly, then crumble reserved peanut butter mixture on top.
Bake 35 minutes or until golden. On wire rack, cool completely. To serve, cut into squares.

Makes: about 1 dozen cookies
Preparation Time: 15 Minute(s)
Cook Time: 35 Minute(s)

PB & Jam Cake-A Comfort Food

PB & JAM CAKE

Ingredients
1 box (1 lb. 2.25 oz.) white or yellow cake mix
3/4 cup Creamy Peanut Butter
1/3 cup strawberry jam
1 can (16 oz.) creamy vanilla frosting

Directions
1. Prepare, bake and cool cake mix according to package directions for two 9-inch round cake pans.2. Spread top of one cake layer with 1/4 cup Creamy Peanut Butter, then jam. Top with second cake layer.3. In medium bowl, blend remaining 1/2 cup Peanut Butter with frosting, then spread over entire cake.

Serves: 12
Preparation Time: 5 Minute(s)
Cook Time: 30 Minute(s)
Stand Time: 45 Minute(s)

NY-Style Cheesecake with Peanutty Crust

Can a person have enough cheesecake recipes? I think not!

NY-STYLE CHEESECAKE WITH PEANUTTY CRUST

Ingredients
3/4 cup Creamy Peanut Butter
1-3/4 cup graham cracker crumbs
1-1/4 cups sugar
4 eggs
1 Tbsp. vanilla extract
3 packages (8 oz. ea.) cream cheese, softened
1 cup sour cream

Directions
Preheat oven to 325°.
For crust, in mixing bowl, with electric mixer, beat 1/2 cup Creamy Peanut Butter, graham cracker crumbs, 1/4 cup sugar and 1 egg until smooth. In 10-inch springform pan, evenly press crust into bottom and 1-inch up the sides.
Meanwhile, in mixing bowl with electric mixer, beat cream cheese, remaining 1 cup sugar, vanilla and sour cream until smooth. Add remaining 3 eggs, one at a time, and continue beating until fluffy. Pour into prepared crust.
Bake 1 hour or until center is almost set. On wire rack, cool 1 hour. Refrigerate 3 hours or overnight. Just before serving, melt remaining 1/4 cup Peanut Butter and drizzle over cheesecake.

Serves: 24
Preparation Time: 20 Minute(s)
Cook Time: 1 Hour(s)

Island Ambrosia-A Taste of the Tropics

ISLAND AMBROSIA

Ingredients
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup Creamy or Chunky Peanut Butter
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) pineapple tidbits or crushed pineapple in natural juice, drained
4 large bananas, sliced
1 cup flaked coconut, toasted (optional)
Ground cinnamon

Directions
In large bowl, with wire whisk, thoroughly blend whipped topping and Skippy® Creamy Peanut Butter. Stir in oranges, pineapple and bananas. Top with coconut and sprinkle with cinnamon. Chill, if desired, until ready to serve.

Makes: 5 servings
Preparation Time: 10 Minute(s)

Fluffy Dessert Dip-Yummy!

FLUFFY DESSERT DIP

Ingredients
1/4 cup Creamy Peanut Butter
1 package (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow cream

Directions
In medium bowl, blend Creamy Peanut Butter with cream cheese, then blend in marshmallow cream. Serve, if desired, with fresh fruit, butter cookies or crackers, or use as a frosting for cake or cupcakes.

Makes: 2 cups dip
Preparation Time: 5 Minute(s)

Fluffy Chocolate Peanut Butter Cupcakes

FLUFFY CHOCOLATE PEANUT BUTTER CUPCAKES

Ingredients
1 box (1 lb. 2.25 oz.) chocolate cake mix
1-1/4 cups Creamy Peanut Butter
1 can (16 oz.) creamy vanilla frosting

Directions
1. Prepare, bake and cool cake mix according to directions for cupcakes.2. Meanwhile, in medium bowl, with spoon, blend 3/4 cup Creamy Peanut Butter with frosting* until smooth; evenly spread on cupcakes.3. In small microwave-safe bowl, microwave remaining 1/2 cup Peanut Butter at HIGH 30 seconds or until melted. Drizzle over cupcakes.*If frosting is too thick, stir in 1 tablespoon milk at a time until desired consistency.

Makes: 24 cupcakes
Preparation Time: 9 Minute(s)
Cook Time: 18 Minute(s)
Stand Time: 30 Minute(s)

Peanut Butter Butterscotch Crispies

P.B. BUTTERSCOTCH CRISPIES

Ingredients
1 cup butterscotch morsels
3/4 cup Chunky Peanut Butter
1/2 cup honey
5 cups toasted rice cereal

Directions
Line 8-inch or 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
In large microwave-safe bowl, microwave butterscotch, Chunky Peanut Butter and honey at HIGH 1 minute or until melted; stir until smooth. Stir in cereal. Press mixture into prepared pan. Let cool completely.
Also terrific with Creamy Peanut Butter.

Makes: 3 dozen
Preparation Time: 10 Minute(s)
Cook Time: 2 Minute(s)

No-Bake Peanut Butter Cheesecake

NO-BAKE PEANUT BUTTER CHEESECAKE

Ingredients
1-1/4 cups Natural Super Chunky Peanut Butter Spread, divided
1 package (8 oz.) cream cheese, softened
1/3 cup honey
1/2 cup milk
8 ounces frozen whipped topping, thawed
9 - inch chocolate graham cracker crust

Directions
1. In large bowl, combine 1 cup Skippy® Natural Super Chunk® Peanut Butter Spread, cream cheese and honey. Gradually stir in milk, fold in whipped topping. Spoon into prepared crust. Chill 4 hours or overnight. 2. Before serving melt remaining 1/4 cup Skippy® Natural Super Chunk® Peanut Butter Spread in microwave 20 seconds or until melted. Drizzle over cheesecake.

Serves: 8
Preparation Time: 10 Minute(s)
Chill Time: 4 Hour(s)

Hot Peanut Butter Fudge Sauce

This is wonderful on ice cream!

HOT PEANUT BUTTER FUDGE SAUCE

Ingredients
1/2 cup Creamy Peanut Butter
1/4 cup heavy or whipping cream
1/2 cup semi-sweet chocolate chips

Directions
In 1-1/2-quart microwave-safe bowl, microwave Creamy Peanut Butter and cream at HIGH 1-1/2 minutes or until boiling. Add chocolate, stirring until melted. Serve, if desired, over ice cream. Refrigerate in tightly covered container.

Makes: about 1 cup
Preparation Time: 5 Minute(s)
Cook Time: 1 Minute(s)

Gooey Peanut Butter S'Mores Brownies

If you love S'Mores then try these rich, delectable brownies.

GOOEY PEANUT BUTTER S'MORE BROWNIES

Ingredients
1 box (19.8 oz.) brownie mix
1 jar (7-1/2 oz.) marshmallow cream
1 cup prepared creamy chocolate frosting
1 cup Creamy Peanut Butter

Directions
Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
With spoon, evenly drop marshmallow cream onto cooled brownies.
In small microwave-safe bowl, microwave frosting at HIGH 30 seconds or until melted and smooth. Repeat with Creamy Peanut Butter.
Pour melted frosting, then melted Peanut Butter over marshmallow cream and swirl with butter knife to marble. Let cool completely. To serve, cut into squares.

Serves: 24
Preparation Time: 15 Minute(s)
Cook Time: 30 Minute(s)

Classic Peanut Butter Cookies

There are so many varieties of peanut butter cookie recipes, but if you're looking for a classic go with these.

CLASSIC PEANUT BUTTER COOKIES
Ingredients
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Creamy or Chunky Peanut Butter
1 cup butter or margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

Directions
1. Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda and salt; set aside. 2. In large bowl, with electric mixer, beat Creamy Peanut Butter and butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.) 3. Shape dough into 1-inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops. 4. Bake 12 minutes or until lightly golden. On wire rack, cool completely. Store in tightly covered container.

Makes: 6 dozen cookies
Preparation Time: 20 Minute(s)
Cook Time: 12 Minute(s)

Chocolate Cinnamon Cupcakes With Peanut Butter Cinnamon Frosting

CHOCOLATE CINNAMON CUPCAKES WITH PEANUT BUTTER CINNAMON FROSTING

Ingredients
CUPCAKES:
1 box (1 lb. 2.25 oz.) dark chocolate cake mix
1 cup Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon

FROSTING:
1 lb. confectioners sugar
1 container Shedd's Spread Country Crock® Limited Edition Cinnamon
1/2 cup Creamy Peanut Butter
1/4 cup milk

Directions
For CAKE, preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
In large bowl, with electric mixer on low speed, beat cake mix, Real Mayonnaise, water, eggs and cinnamon 30 seconds. Increase speed to medium and beat, scraping down sides occasionally, 2 minutes. Evenly spoon batter into prepared muffin pans.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes to wire rack and cool completely.

For FROSTING, in large bowl, with electric mixer at low speed, beat sugar, Shedd's Spread Country Crock® Limited Edition Cinnamon, Creamy Peanut Butter and milk 20 seconds. Scrape down sides, then beat an additional 20 seconds at medium speed just until creamy. DO NOT OVERBEAT. Evenly spread frosting on cupcakes.

Makes: 24 cupcakes
Preparation Time: 20 Minute(s)
Cook Time: 20 Minute(s)

Chocolate Cake with Fluffy Peanut Butter Frosting

CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Ingredients
1 box (1 lb. 2.25 oz.) chocolate cake mix
1 jar (7-1/2 oz.) marshmallow cream
1/2 cup Creamy Peanut Butter
1/3 cup butter or margarine
1-1/3 cups confectioners sugar
2 Tbsp. milk
1/4 tsp. vanilla extract

Directions
1. Prepare, bake and cool cake mix according to package directions for 13 x 9-inch pan*.2. Meanwhile, in small bowl, with electric mixer at low speed, beat marshmallow cream, Creamy Peanut Butter and Spread until smooth. Increase speed to medium and beat in remaining ingredients until blended. Use to frost cake. Cut into squares to serve.*If desired, prepare 8- or 9-inch layer cake or 24 cupcakes.

Serves: 12
Preparation Time: 10 Minute(s)
Cook Time: 30 Minute(s)

Everyone's Favorite. . . Buckeyes!

BUCKEYES

Ingredients
1/2 cup Creamy or Chunky Peanut Butter
3/4 cup butter or margarine
2 cups confectioners sugar
1 package (6 oz.) semi-sweet chocolate chips (about 1 cup)

Directions
Line baking sheet with waxed paper or parchment paper; set aside.
In medium bowl, combine Creamy Peanut Butter and 1/2 cup Spread until blended. Gradually stir in sugar.
On cutting board or flat surface, knead peanut butter mixture until smooth. Shape mixture into 54 (3/4-inch) balls. Arrange balls on prepared baking sheet. Refrigerate 30 minutes.
Meanwhile, in 1-quart saucepan, melt chocolate and 1/4 cup Spread over low heat, stirring occasionally.
Using 2 forks, dip balls into chocolate, covering 2/3 of ball and leaving one side exposed to resemble buckeyes. Return to baking sheet.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Makes: about 54 buckeyes
Preparation Time: 45 Minute(s)
Cook Time: 5 Minute(s)
Chill Time: 1 Hour(s)

Banana and Peanut Butter Muffins

BANANA & PEANUT BUTTER MUFFINS

Ingredients
2-1/3 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup butter or margarine
1/4 cup Creamy Peanut Butter
1/2 cup sugar
2 eggs
1 cup milk
2 ripe bananas, mashed

Directions
Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.
In medium bowl, combine flour, baking powder and baking soda; set aside.
In large bowl, with electric mixer, beat butter and Creamy Peanut Butter until smooth. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs. With mixer on low, alternately beat in flour mixture and milk combined with bananas until blended. Evenly spoon batter into prepared pan.

Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Makes: 12 muffins
Preparation Time: 12 Minute(s)
Cook Time: 20 Minute(s)

Decadent Drizzled Cheesecake

DECADENT DRIZZLED CHEESECAKE

Ingredients
1-1/4 cups Creamy Peanut Butter or Chunky Peanut Butter
1/2 cup sugar
1 egg, slightly beaten
2 Tbsp. honey
4 tsp. vanilla extract
1/4 tsp. salt
2 packages (8 oz. ea.) cream cheese, softened
1 cup heavy or whipping cream

Directions
Preheat oven to 325°.
For crust, in medium bowl, combine 1 cup Creamy Peanut Butter, 1/4 cup sugar, egg, honey, 1 teaspoon vanilla and salt until smooth. Evenly press into bottom of 13 x 9-inch baking dish. Bake 12 minutes or until golden; cool.

Meanwhile, in mixing bowl, with electric mixer, beat cream cheese, remaining 1/4 cup sugar and remaining 3 teaspoons vanilla until blended. Slowly add whipping cream and continue beating on medium-high speed 2 minutes or until smooth and fluffy. Spread over cooled crust.
In small microwave-safe bowl, microwave remaining 1/4 cup Peanut Butter at HIGH 15 seconds or until melted. Drizzle over cream cheese mixture. Chill 2 hours or until set. To serve, cut into squares.

Serves: 24
Preparation Time: 20 Minute(s)
Cook Time: 12 Minute(s)
Chill Time: 2 Hour(s)

Creamy Dreamy Shake-Very Smooth and Creamy

CREAMY DREAMY SHAKE

Ingredients
2 cups All Natural Chocolate or Vanilla Ice Cream
1/2 cup Creamy Peanut Butter
1/4 cup milk*

Directions
In blender, process all ingredients until smooth. Serve immediately.

VARIATION: For a Dreamy Banana Shake...increase milk to 1/2 cup and add 1 medium banana.*Use more milk for a thinner consistency.

Serves: 2
Preparation Time: 5 Minute(s)

Chocolate Chip Peanut Butter Pound Cake

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE

Ingredients
1 box (18 oz.) yellow cake mix
1 cup milk
3/4 cup Creamy Peanut Butter
3 eggs
2 cups mini semi-sweet chocolate chips

Directions
Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup Creamy Peanut Butter and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate. Pour into prepared pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Meanwhile, for icing, in medium microwave-safe bowl, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter at HIGH 1 minute or until chocolate is melted; stir until smooth.

Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.

Serves: 12
Preparation Time: 15 Minute(s)
Cook Time: 45 Minute(s)

Best Ever Peanut Butter-Oatmeal Cookies

BEST EVER PEANUT BUTTER-OATMEAL COOKIES

Ingredients
2 cups quick cooking oats
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
1 cup Creamy or Chunky Peanut Butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 tsp. vanilla extract
1 package (12 oz.) semi-sweet chocolate chips (optional)

Directions
1. Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.2. In large bowl, with electric mixer on medium speed, beat butter and 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.3. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.4. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Makes: 6 dozen cookies
Preparation Time: 20 Minute(s)
Cook Time: 13 Minute(s)

Nutrition Information per 2 cookie servingCalories 160,Calories From Fat 70,Saturated Fat 2g,Trans Fat 1g,Total Fat 8g,Cholesterol 10mg,Sodium 140mg,Total Carbohydrate 20g,Sugars 6g,Dietary Fiber 1g,Protein 3g

Peanut Noodles-Primavera

PEANUT NOODLES-PRIMAVERA

Ingredients
1/2 cup Creamy Peanut Butter
2 tsp. firmly packed brown sugar
3 Tbsp. Light Italian Dressing
12 ounces whole wheat spaghetti pasta, cooked according to package directions (reserve 1/2 cup pasta water)
2 tsp. vegetable oil
1 large zucchini, julienned (1/8- x 1/8- x 3-inch strips)
1 large orange bell pepper, julienned (1/8- x 1/8- x 3-inch strips)
1/2 cup sliced green onions
1 clove garlic, finely chopped
1 tsp. grated fresh ginger
1 large tomato, diced
2 Tbsp. chopped fresh cilantro

Directions
In small microwave-safe bowl, microwave Creamy Peanut Butter with brown sugar at HIGH 25 seconds or until melted. Stir in Dressing and reserved pasta water until blended; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook zucchini and orange pepper, stirring occasionally, 7 minutes or until tender. Stir in green onions, garlic and ginger and cook 30 seconds. Stir in tomato and hot pasta; heat through. Garnish with cilantro
This recipe is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.

Serves: 4
Preparation Time: 20 Minute(s)
Cook Time: 10 Minute(s)

Nutrition Information per servingCalories 570,Calories From Fat 190,Saturated Fat 3.5g,Trans Fat 0g,Total Fat 21g,Cholesterol 0mg,Sodium 310mg,Total Carbohydrate 83g,Sugars 15g,Dietary Fiber 16g,Protein 22g,Vitamin A 35%,Vitamin C 120%,Calcium 8%,Iron 25%

Peanut Butter And Apple Tacos

PEANUT BUTTER & APPLE TACOS

Ingredients
1/2 cup Natural Chunky Peanut Butter Spread
1/4 cup dried cranberries or raisins
1/4 tsp. ground cinnamon
4 (6-in.) fajita size flour tortillas
1 small Granny Smith apple, sliced

Directions
In medium bowl, combine Natural Chunky Peanut Butter Spread, cranberries and cinnamon. Evenly spread 1/2 of each tortilla with peanut butter mixture. Top with apple, then fold tortilla in half.

Tip: Microwave, one at a time, between paper towels, 30 seconds or until hot. Cut into wedges and serve immediately. Sprinkle, if desired, with additional chopped cranberries and apples.

Serves: 6
Preparation Time: 10 Minute(s)

Peanut Butter Quesadillas-Yummo!

I can't wait to make these with my kids!

PEANUT BUTTER QUESADILLAS
Ingredients
Creamy or Chunky Peanut Butter
2 (10-in.) burrito size flour tortillas
1/4 cup your favorite jelly or jam
1 medium banana, sliced

Directions
Evenly spread Creamy Peanut Butter over 1/2 of each tortilla. Top with jelly, then bananas. Fold tortillas in half to form quesadillas.
In 12-inch nonstick skillet, cook tortillas over medium-high heat, turning once, 5 minutes or until golden brown.

MICROWAVE DIRECTIONS: On microwave-safe dish, microwave prepared tortillas at HIGH 45 seconds or until heated through.

Serves: 2
Preparation Time: 10 Minute(s)
Cook Time: 5 Minute(s)

One of Elvis Presley's Favorite Combos-Peanut Butter and Bacon

Even Elvis loved the peanut butter and bacon combo!

PEANUT BUTTER BLT WRAPS
Ingredients
1/2 cup Skippy® Creamy, Super Chunk® or Roasted Honey Nut Peanut Butter
4 (6-in.) fajita size flour tortillas
8 slices bacon, crisp-cooked
4 lettuce leaves
1 large tomato, sliced

Directions
Evenly spread Creamy Peanut Butter over tortillas, then evenly top with remaining ingredients; roll up. To serve, cut each wrap in half.

Serves: 4
Preparation Time: 5 Minute(s)

Fruit Burritos-Tasty For Lunch

These fruit burritos are surprisingly simple and good for you. . . not to mention delicious!

FRUIT BURRITOS
Ingredients
1 cup nonfat vanilla yogurt
1/2 cup Creamy Peanut Butter
4 (8-in.) soft taco size flour or whole wheat tortillas
2 cups sliced strawberries
1 cup fresh blueberries
2 tsp. cinnamon sugar*

Directions
In medium bowl, combine yogurt with Creamy Peanut Butter.
On tortillas, evenly spread peanut butter mixture. Top with berries, then sprinkle with cinnamon sugar. Roll and fold filled tortillas.

*CINNAMON SUGAR: In small bowl, combine 1 teaspoon cinnamon with one teaspoon sugar.To make FRUIT TOSTADAS, toast tortillas until crisp, then spread Peanut Butter and top as above.

Serves: 4
Preparation Time: 10 Minute(s)

Nutrition Information per servingCalories 220,Calories From Fat 100,Saturated Fat 2.5g,Trans Fat 0g,Total Fat 11g,Cholesterol 0mg,Sodium 250mg,Total Carbohydrate 27g,Sugars 11g,Dietary Fiber 3g,Protein 8g,Vitamin A 0%,Vitamin C 45%,Calcium 10%,Iron 8%

Apple Nut'N Honey Club Sandwich

APPLE, NUT 'N HONEY CLUB

Ingredients
2 Tbsp. Natural Chunky Peanut Butter Spread
3 slices whole grain bread, toasted, if desired
1/4 cup thinly sliced apple
1 Tbsp. honey

Directions
Evenly spread Natural Chunky Peanut Butter Spread on 2 bread slices, then top one slice with apple. Evenly spread honey on remaining bread slice.
Assemble sandwich, then cut into quarters.

Serves: 1
Preparation Time: 10 Minute(s)

Nutrition Information per servingCalories 470,Calories From Fat 170,Saturated Fat 4g,Trans Fat 0g,Total Fat 19g,Cholesterol 0mg,Sodium 520mg,Total Carbohydrate 62g,Sugars 28g,Dietary Fiber 9g,Protein 18g,Vitamin A 0%,Vitamin C 2%,Calcium 10%,Iron 15%

Peanut Butter Parfaits-For Breakfast!

These parfaits are delicious, healthy, and fun to eat!

PEANUT BUTTER PARFAITS

Ingredients
1-1/4 cups low fat plain yogurt
1/2 cup Natural, Chunky or Creamy Peanut Butter Spread
2 Tbsp. honey
1 cup crunchy granola cereal
1 medium banana, sliced
1 cup sliced strawberries

Directions
In medium bowl, combine yogurt, Natural Chunky Peanut Butter Spread and honey. Into 4 parfait glasses, spoon 1/2 of the peanut butter mixture. Top each with 2 tablespoons cereal, then 1/2 of the fruit; repeat. Garnish, if desired, with mint.

Serves: 4
Preparation Time: 15 Minute(s)

Nutrition Information per servingCalories 430,Calories From Fat 210,Saturated Fat 5g,Trans Fat 0g,Total Fat 23g,Cholesterol 5mg,Sodium 190mg,Total Carbohydrate 49g,Sugars 28g,Dietary Fiber 5g,Protein 15g,Vitamin A 2%,Vitamin C 45%,Calcium 20%,Iron 15%

Quick PB & J French Toast

QUICK PB & J FRENCH TOAST

Ingredients
2 tsp. butter or margarine
1 slice whole grain bread
1 Tbsp. Creamy Peanut Butter
1 Tbsp. strawberry jam
1 egg, slightly beaten
1/4 cup skim milk
2 Tbsp. pure maple syrup or pancake syrup

Directions
In 2-cup microwave-safe glass measuring cup, microwave Spread at HIGH 10 seconds or until melted. Tilt cup to coat sides; set aside.
On bread, evenly spread Creamy Peanut Butter, then jam. Fold bread in half and cut in half crosswise.
In prepared measuring cup, with fork, lightly beat egg with milk. Press in bread and let stand, turning once, 1 minute or until both sides are soaked.
Microwave covered at HIGH 2 minutes or until puffed and egg is thoroughly cooked. Let stand 2 minutes. Turn onto serving plate, then drizzled with syrup.

Serves: 1
Preparation Time: 10 Minute(s)
Cook Time: 2 Minute(s)
Stand Time: 2 Minute(s)

Simple No Skippin' Breakfast Muffins

NO SKIPPIN' BREAKFAST MUFFINS

Ingredients
4 Tbsp. Creamy or Chunky Peanut Butter or Reduced Fat Peanut Butter Spread
2 English muffins, split and toasted*
1 medium apple, cored and thinly sliced
1 banana, sliced

Directions
Spread 1 tablespoon Creamy Peanut Butter onto each muffin half. Top with sliced apple and banana.
*To make an even more wholesome snack, use whole wheat English muffins.

Serves: 4
Preparation Time: 5 Minute(s)

Nutrition Information per servingCalories 220,Calories From Fat 80,Saturated Fat 1.5g,Trans Fat 0g,Total Fat 9g,Cholesterol 0mg,Sodium 200mg,Total Carbohydrate 28g,Sugars 12g,Dietary Fiber 5g,Protein 7g,Vitamin A 0%,Vitamin C 6%,Calcium 4%,Iron 6%

Nutty Chilled Latte-For Coffee Lovers

This is a delicious chocolaty coffee drink that is also figure friendly.

NUTTY CHILLED LATTE

Ingredients
1 cup cold skim milk or vanilla soy milk
1/2 cup chilled brewed coffee
2 Tbsp. Reduced Fat Creamy or Chunky Peanut Butter
1 Tbsp. sugar
1/2 tsp. unsweetened cocoa powder

Directions
In blender, process all ingredients until smooth. Serve immediately.
Also terrific with Natural or Creamy Peanut Butter.

Serves: 2
Preparation Time: 5 Minute(s)

Nutrition Information per serving with Reduced Fat Creamy Peanut Butter and skim milk. Calories 160,Calories From Fat 60,Saturated Fat 1g,Trans Fat 0g,Total Fat 6g,Cholesterol 0mg,Sodium 140mg,Total Carbohydrate 13g,Sugars 14g,Dietary Fiber 1g,Protein 8g,Vitamin A 4%,Vitamin C 0%,Calcium 15%,Iron 4%

PB Banana Breakfast Drink

This makes a nourishing, quick breakfast for days when you're on the run. (which for some of us seems like everyday!)

BANANA BREAKFAST DRINK

Ingredients
1 container (6 oz.) fat free vanilla yogurt
1/2 cup skim milk
2 Tbsp. Creamy Peanut Butter
1 medium banana, sliced
1/2 cup ice cubes (about 3 to 4)

Directions
In blender, process all ingredients except ice cubes. Add ice cubes, one at a time, and process until blended. Serve immediately.

Serves: 2
Preparation Time: 8 Minute(s)

Peanut Butter Fudge

PEANUT BUTTER FUDGE

Ingredients
1/4 cup margarine or butter
1/4 cup light corn syrup
1 jar (18 oz.) Creamy Peanut Butter
1-1/4 cups confectioners sugar
1 tsp. vanilla extract

Directions
Spray 8-inch square baking pan with nonstick cooking spray; set aside.
In 2-quart saucepan, melt butter with corn syrup over medium heat, stirring occasionally. Add Creamy Peanut Butter. Cook over medium heat, stirring frequently, until smooth. Remove from heat. With wooden spoon, stir in confectioners sugar and vanilla until smooth. Spread in prepared pan. Refrigerate 2 hours or until firm. To serve, cut into 1-inch squares.

Serves: 64
Preparation Time: 10 Minute(s)
Cook Time: 5 Minute(s)
Chill Time: 2 Hour(s)

Slammin Graham Cracker PB&J Nachos

These make a slammin' afterschool treat!

SLAMMING GRAHAM CRACKER PB&J NACHOS

Ingredients
8 graham cracker squares
1/4 cup Creamy or Chunky Peanut Butter, melted
1/4 cup warm grape, strawberry or raspberry jelly
1/2 cup chopped apples, bananas, raisins and/or nuts

Directions
On serving plate, arrange graham crackers. Drizzle with melted Creamy Peanut Butter and warm jelly, then top with apples.

Serves: 2
Preparation Time: 5 Minute(s)

Peanut Butter Banana Boats-Kids Love These!

PEANUT BUTTER BANANA BOATS

Ingredients
1/4 cup Creamy or Chunky Peanut Butter*
1 Tbsp. honey (optional)
1/2 tsp. ground cinnamon (optional)
2 hot dog buns, toasted if desired**
1 medium banana, halved lengthwise or sliced

Directions
In small bowl, blend Creamy Peanut Butter, honey and cinnamon. Evenly spread peanut butter mixture in hot dog buns. Top with banana and enjoy.
*SUBSTITUTION: Use Honey Roasted Peanut Butter and omit honey.**To make an even more wholesome snack, use whole wheat bread.

Serves: 2
Preparation Time: 5 Minute(s)

Nutty Breakfast Rolls-Yummy!

NUTTY BREAKFAST ROLLS

Ingredients
1/2 cup Creamy, Chunky or Roasted Honey Nut Peanut Butter
8 hot cooked pancakes
2 medium bananas, halved lengthwise, then crosswise

Directions
Evenly spread Creamy Peanut Butter on hot pancakes, then top with bananas; roll up. Serve, if desired, cut in pieces with maple syrup.

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 semi-sweet chocolate chips to Peanut Butter.Cinnamon Raisin: Stir in 1/2 teaspoon ground cinnamon and 1/4 cup raisins to Peanut Butter.

Serves: 4
Preparation Time: 15 Minute(s)

Peanut Butter & Jelly Cupcakes

PEANUT BUTTER & JELLY CUPCAKES

Ingredients
1 box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type)
1 cup Creamy Peanut Butter
1/2 cup grape, strawberry or raspberry jelly

Chocolate Frosting (optional)

Directions
Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
In large bowl, with electric mixer on medium speed, beat cake mix and Creamy Peanut Butter until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.

Makes: 24 cupcakes
Preparation Time: 15 Minute(s)
Cook Time: 20 Minute(s)

Marbled Peanut Butter Brownies

MARBLED PEANUT BUTTER BROWNIES

Ingredients
1 box (18 to 23 oz.) brownie mix
1/2 cup Creamy, Chunky or Roasted Honey Nut Peanut Butter

Directions
1. Prepare brownie mix according to package directions, pouring batter into 9-inch baking pan. 2. In microwave-safe bowl, microwave Creamy Peanut Butter at HIGH 30 seconds or until Peanut Butter is melted. Stir, then drizzle Peanut Butter over batter and swirl with butter knife to marble.3. Bake according to package directions. On wire rack, cool completely. To serve, cut in squares.

Serves: 16
Preparation Time: 5 Minute(s)
Cook Time: 35 Minute(s)

Toasted Peanut Butter Monkey Sandwiches

This is one of my favorite quick lunches:

TOASTED MONKEY SANDWICHES
Ingredients
1/4 cup Creamy or Chunky Peanut Butter
4 slices white, wheat or cinnamon raisin bread
1 medium banana, sliced
Directions
Evenly spread Creamy Peanut Butter on 2 slices bread, then top with banana and remaining bread slices.
In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook sandwiches over medium heat until golden brown, about 4 minutes, turning once.

Makes:
2 sandwiches
Preparation Time:
5 Minute(s)

Cook Time:
4 Minute(s)

Quick Peanut Butter Cookies-4 Ingredients!

QUICK COOKIES
Ingredients
1 cup Creamy or Chunky Peanut Butter
1 cup sugar
1 egg, slightly beaten
1 tsp. vanilla extract

Directions
Preheat oven to 325°. In medium bowl, combine all ingredients. Shape dough into 1-inch balls. On ungreased baking sheets, arrange cookies 2 inches apart. With fork, gently flatten each cookie and press crisscross pattern into top.
Bake 8 minutes or until lightly browned and slightly puffed. Immediately top, if desired, with sprinkles, chocolate chips or chocolate candies. On wire rack, cool completely before removing from baking sheets.

Makes: 2 dozen cookies
Preparation Time: 10 Minute(s)
Cook Time: 8 Minute(s)

Nutrition Information per cookie with Creamy Peanut Butter
Calories 100,Calories From Fat 50,Saturated Fat 1g,Trans Fat 0g,Total Fat 6g,Cholesterol 10mg,Sodium 55mg,Total Carbohydrate 11g,Sugars 9g,Dietary Fiber 1g,Protein 3g,Vitamin A 0%,Vitamin C 0%,Calcium 0%

Chocolate Peanut Butter Mousse Pie Recipe

Chocolate Peanut Butter Mousse Pie

Ingredients:
1 cup chocolate graham cracker crumbs
1/3 cup honey-roasted peanuts, finely chopped
6 tablespoons butter or margarine, softened
1 1/2 cups whipped cream. divided
1 (14-ounce) canEagle Brand® Sweetened Condensed Milk, divided
1 1/2 cups semi-sweet chocolate chips
2 (3-ounce) packages cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter

Directions:
1. In medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9-inch pie plate. Set aside.
2. Pour 1/2 cup whipping cream into microwave-safe bowl; microwave on HIGH (100% power) 2 minutes. Stir in 1/2 cup sweetened condensed milk and chocolate chips until smooth. Spoon mixture into prepared crust. Chill 1 hour.
3. In large bowl, beat remaining whipping cream until stiff peaks form; set aside.
4. In small bowl, beat remaining sweetened condensed milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling.
5. Freeze 4 to 6 hours or until firm. Let stand 15 minutes before serving. Garnish as desired. Store leftovers covered in freezer.

Mandarin Chicken Salad Recipe

Mandarin Chicken Salad

Ingredients:

PEANUT DRESSING
1/3 cup Crisco® Pure Canola Oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper, more or less to taste
1/3 cup Jif® Creamy Peanut Butter
2 tablespoons sesame seeds

CHICKEN
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon five spice powder
1 teaspoon salt
1 teaspoon cayenne pepper, more or less to taste
1 cup coconut milk
2 teaspoons lime juice
Crisco® Pure Canola Oil
1 pound chicken breast tenders

SALAD
1 ( 8 oz.) package salad greens
1/2 pound snow peas, blanched and sliced thin lengthwise
1/2 cup chopped sweet onion
1 (11 oz.) can mandarin oranges, drained
1 tablespoon chopped cilantro

Directions:

DRESSING
1. WHISK together dressing ingredients in a large bowl. Mix until smooth.

CHICKEN
1. WHISK together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice.
2. POUR oil into a large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into the coconut milk-lime mixture then coat with seasoned flour. Shake off the excess and fry until golden brown. Drain on paper towels.

SALAD
1. TOSS salad greens, snow peas, onions and oranges in a large bowl with the Peanut Dressing.
2. ARRANGE salad on plates and top with the cooked chicken tenders. Sprinkle with chopped cilantro. Serve.

Yield: 4 servings

Broccoli Noodle Salad With Asian Peanut Citrus Sauce Recipe

Broccoli Noodle Salad with Asian Peanut Citrus Sauce

Ingredients:
1 pound dry noodles or pasta
1/2 cup Crisco® Pure Canola Oil, plus 1 tablespoon
1/2 cup Jif® Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination
1 to 2 tablespoons minced garlic
1 pound broccoli florets

Directions:
1. COOK noodles or pasta according to package directions; drain well. Put in a large bowl and toss with 1 tablespoon canola oil. Set aside.
2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl until blended.
3. HEAT 1/2 cup oil in a large, deep skillet over medium heat. Add onion, peppers, garlic and broccoli, cooking until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.

Yield: 4 to 6 Servings

Spring Rolls With Zesty Peanut Sauce Recipe

Spring Rolls with Zesty Peanut Sauce

Ingredients:
PEANUT SAUCE
3 tablespoons soy sauce
1 tablespoon dark sesame oil
3 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
2 tablespoons honey
1 tablespoon red pepper flakes, crushed

SPRING ROLLS
12 spring roll or egg roll wrappers
2 ounces rice noodles, cooked and drained
1 cup carrot, grated
1 cup fresh mung bean sprouts
1 cup seedless cucumber, shredded and well drained
1/2 cup fresh cilantro, minced
4 tablespoons Crisco® Pure Vegetable Oil

Directions:

PEANUT SAUCE
1. In small bowl, combine soy sauce, oil, water, extra crunchy peanut butter, rice wine vinegar, ginger, honey and red pepper flakes. Set aside.

SPRING ROLLS
1. Mix cooked rice noodles, carrot, bean sprouts, cucumber and cilantro. Place 1/12th of mixture along one long side of wrapper.
2. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with reamining wrappers.
3. In large skillet over medium high heat, heat oil.
4. Place rolls seam side down in the skillet and sauté on each side 3-4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
5. Serve spring rolls with warm peanut sauce for dipping.

Yield: 6-8 servings

Hippity Hop Peanut Butter Cupcakes Recipe-Perfect for Easter!

Hippity Hop Cupcakes

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup Crisco® Pure Vegetable Oil
1 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1 3/4 cups finely shredded carrots
1/3 cup finely chopped walnuts
1/2 cup sweetened coconut

FROSTING
1 (3 oz.) package cream cheese, softened
1/4 cup Crisco® All-Vegetable Shortening
OR
1/4 cup unsalted butter, softened
1/4 cup Jif® Creamy Peanut Butter
2 cups powdered sugar
2 tablespoons milk

Directions:
1. HEAT oven to 350°F. Spray muffin tin with no-stick cooking spray or use individual baking cups.
2. STIR together flour, baking soda, salt, cinnamon and nutmeg in small bowl. In large bowl, whisk together oil, peanut butter, brown sugar and eggs. Add carrots, walnuts and coconut, stirring until combined.
3. ADD flour mixture and mix until combined (batter will be stiff). Spoon into prepared muffin tins, filling them 2/3 full.
4. BAKE 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool 5 to 10 minutes. Carefully place on cooling rack and cool completely.
5. BEAT together frosting ingredients until fluffy. Spread on cooled cupcakes.

Yield: 12 cupcakes

Easter Recipe-Peanut Butter Bunny Crisp Cake

Peanut Butter Bunny Crisp

Ingredients:
Crisco® Original No-Stick Cooking Spray
6 tablespoons butter or margarine
2 (10 oz.) packages marshmallows
2 cups Jif® Creamy Peanut Butter
10 cups crisp rice cereal
Jelly beans
Red string licorice

Directions:
1. SRPAY two 9-inch cake pans with no-stick cooking spray.
2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3. REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4.CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.

Yield: 16 servings

Welcome To Peanut Butter Planet!

I'm so glad you stopped by Peanut Butter Planet. This is my first addition to the site, but soon look to find great peanut butter recipes, health and nutritional information about my family's favorite power food. Also I will include occasional funny stories relating to my family of 6 and our love for peanut butter. You'd be surprised how many we have!

Please feel free to share your knowledge and fondness for peanut butter. Also, if you have favorite recipe containing PB, please share and I might post it on the site.

Welcome again to Peanut Butter Planet where our favorite food is out of this world!