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 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

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)

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)

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)