Find Recipes Instantly! (Type the Recipe name or any Ingredient) Peanut Honey Balls Makes 24 balls 1/4 cup crushed wheat flake cereal; (1 cup = uncrushed) 3 tablespoon honey 1/4 cup peanut butter 1/4 cup nonfat dry milk solids Non-stick cooking spray Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator. Peanut Raspberry Scones 5 oz. peanut flour 1 3/4 tbsp. baking powder 3/4 tsp. salt 5 oz. sugar 5 oz. raspberries or strawberries, frozen 1 pt. cream 2 lb. 8 oz. total amount Mix all dry ingredients together with a paddle in the 20 qt. bowl. Add frozen fruit. Add cream and mix just until combined. Divide into 2 equal pieces and shape into 10" circles, freeze! Cut into 10 wedges, brush with milk and sprinkle with coarse sugar. Bake at 375°F for about 20 minutes. Yield: 10 4 ounce Scones Peanutty Apple Crisp 8 cups sliced, peeled apples (about 8) 1/4 cup sugar 1 Tbl. cornstarch 1/4 tsp. cinnamon 2 Tbls. water 1/2 cup old-fashioned oats, uncooked 1/4 cup packed brown sugar 2 Tbls. flour 1/4 cup peanut butter 2 Tbls. margarine Toss apples, sugar, corn starch and cinnamon until evenly coated. Place water in 8-inch square baking dish. Add apple mixture. For topping, combine oats, brown sugar and flour. Cut in peanut butter and margarine until crumbly. Sprinkle over apple mixture. Bake in 350 degree oven 45 to 50 minutes or until apples are tender and topping is golden. Makes 8 servings. Courtesy of Best Foods. Lip Smacking Snacking Corn 9 c corn, popped 1 tb butter 1/3 c peanut butter Pop the corn. Over low heat melt the butter with the peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake at 375F degrees for 10 minutes, stirring 2 or 3 times. Oatmeal Peanut Butter Bars Ingredients 1 cup peanut butter 1/2 cup packed brown sugar 1/2 cup corn syrup 1/3 cup butter 2 teaspoons vanilla extract 3 1/3 cups rolled oats 1/2 cup flaked coconut 1/2 cup sunflower seeds 1/2 cup raisins 1/2 cup semisweet chocolate chips Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth. 3 Add all the other ingredients. Stir well. 4 Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars. Peanut Butter Candy Pie 1/4 c.butter or marg 4 c.mini marshmallows 6 c.crisp rice cereal 50 milk chocolate kisses or 1-1/3 c.milk chocolate chips 1/2 c.flaked coconut 2 c.Reeces pieces In a microwave safe bowl,heat the butter and marshmallows on high for 1 minute,stir until marshmallows are melted.Add the cereal mix well.Press onto the bottom and up the sides of 2 greased pie plated.In a microwave or heavy saucpan,melt the kisses,stir till smooth.Spread over the prepared crusts.Sprinkle with coconut and candy pieces,presss down lightly.LETstand till chocolate is set.cut into slices.YIELD;2 PIES.(8 SLICES EACH) Creamy Peanut Butter Cups 1 pkg. (12oz) semisweet chocolate chips 1 cup peanut butter 1 cup confectioners sugar 1/2 stick butter, softened Special Aids 40 miniature foil candy cup liners miniature muffin pan small glass Place foil liners in mini muffin cups. In a large microwave safe bowl, heat chocolate on HIGH for 1/2 minutes. Stil til melted and smooth. Drop 1/2 tsp melted chocolate into each cup. Tap the pan lightly to distribute evenly. Place the filled pan in the fridge 10 minutes. In a large bowl, combine peanut butter, confectioners sugar and butter; mix til blended and smooth. Drop 1 TBSP of mix onto top of each chilled chocolate layer. Wrap a small glass in plastic wrap and use it to press the peanut butter evenly into the cups. Top the peanut butter mix with 1 TBSP melted chocolate. Tap the pan to settle the layers. Fridge for 15 minutes. Peanut Butter and Jelly Cracker Sandwiches I first made this several years ago while spending a week with my Grandparents, we spent one entire week making cookies all day every day for the holiday season and in the process we tried some new recipes. I have no idea where we found this recipe, so I can't give credit, but it's very good and I'm sure the *children* in your life will love them! Ingredients: Peanut Butter Jelly (Any Flavor) Ritz Crackers (Or any of your choice) Peanut Butter Chips or Chocolate chips Make up several peanut butter and jelly cracker sandwiches, then melt your chocolate or peanut butter chips and carefully dip each cracker sandwich into the melted chip, coating completely. Place on wax paper until set, then store in an airtight container. These are really fantastic tasting! Peanut Butter Chocolate Chip Cookies 2 eggs 1 package yellow, devils food or white cake mix (~18oz) 1/3 cup water 1/4 cup butter or margarine, softened 1 package (12oz) semisweet chocolate chips 1 cup peanut butter Heat oven to 375 deg. Beat eggs, water, butter, peanut butter, and half of the cake mix (dry) until smooth. Stir in remaining cake mix and the chocolate chips. Drop by rounded teaspoonfuls about 2" apart onto an ungreased baking sheet. Bake 10-12 minutes. About 6 dozen cookies. Peanut Butter Chocolate Chip Bars: Spread dough in greased and floured jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake about 20 minutes. Cool; cut into bars, about 3 x 1 1/2 inches. 30 bars. High altitude (5000 ft): Cookies--no adjustments necessary. Bars--use 2 square pans, 9x9x2 inches. Peanut Butter Chocolate Rice Crispy Bars 1/2 cup corn syrup 1/4 cup brown sugar 1 cup peanut butter 2 cups rice crispies 1 cup slightly crushed corn flakes 1 cup chocolate chips Bring to boil the corn syrup and brown sugar. Add peanut butter. Remove from heat. Add rice crispies, 1 corn flakes, and chocolate chips. Press into a 9 inch greased pan and chill 1 hour before cutting into bars.