August 21st, 2010 by alice
Tags: Bake, Bars, Butter, Chocolate, Peanut
INGREDIENTS
- 1cuppeanut butter
- 1/2cuplight corn syrup
- 1/2cuppowdered sugar
- 2tablespoonsmargarineor butter
- 2cupsQuaker Oats(quick or old fashioned, uncooked)
- 1cupsemisweet chocolate pieces
- 2tablespoonspeanut butter
- 1/4cup choppedpeanuts (optional)
DIRECTIONS
- FOR BARS.
- in medium saucepan heat 1 cup peanut butter, corn syrup. powdered sugar and margarine over med-low heat. until margarine is melted. stirring frequently. remove from heat. stir in oats.mix well.
- spread onto bottom of ungreased 8 or 9 inch square pan — set aside.
- FOR TOPPING.
- place chocolate peices in med. sized microwaveable bowl. . microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.
- stir in 2 tabelspoons peanut butter until well blended. spread evenly over oats layer. sprinker with chopped nuts, if disired.chill 30 minutes or until set.
- cut into bars with sharp knife. if bars are difficult to cut let stand for about 10 minutes. store tightly covered at room temperature.
Posted in Recipes | No Comments »
July 9th, 2010 by alice
Tags: Butter, Buttery, Fudge, Peanut
INGREDIENTS
- 2 1/2cupssugar
- 3/4cupbutter
- 2/3cupevaporated milk
- 1/2teaspoonsalt
- 1 1/2cupscreamy peanut butter
- 1 (7 ounce)jarmarshmallow creme
- 1teaspoonvanilla
- M&M’s (optional)
DIRECTIONS
- Combine sugar, milk, butter, and salt in a pan on the stove top.
- Bring to a full rolling boil over high heat, stirring constantly.
- Once it comes to the rolling boil, reduce to medium heat and stir constantly for approximately 5 minutes.Your candy thermometer should read 238 degrees which is the soft ball stage.***This is very important***.
- Remove from heat, stir in peanut butter.
- Add marshmallow creme and vanilla.
- Stir until well blended.
- Optional – if you want to add M & M’s, this is the time.
- Spread in a 9 X 13-inch baking pan.
- Cool.
- Cut.
- **Cooking time does not include cooling time.
Posted in Recipes | No Comments »
June 22nd, 2010 by alice
Tags: Butter, Frozen, Hill, Layer, Peanut, Pie, Six, Turkey
INGREDIENTS
- 1graham cracker pie crust
- 1/2cuppeanut butter(creamy or chunky, your preference)
- 1/4cuphoney
- 1quartvanilla ice cream, softened
- 1/2cuppeanutsor cashews, chopped
- 4ounceschocolate fudge topping
DIRECTIONS
- Mix peanut butter and honey. Stir into softened ice cream.
- Spoon half of ice cream mixture into pie crust.
- Sprinkle with half of chopped nuts.
- Drizzle 2 oz. fudge sauce over the nuts.
- Spoon remaining ice cream mixture into pie crust.
- Sprinkle with remaining nuts.
- Drizzle 2 oz. fudge sauce over nuts.
- Freeze until firm (about 6 hours or overnight).
- Garnish with whipped topping and additional fudge if desired.
Posted in Recipes | No Comments »
May 19th, 2010 by alice
Tags: Basil, Butter, Garlic, Linguine, Shrimp
INGREDIENTS
- 3tablespoonsolive oil
- 1lbshrimp, large, peeled and deveined
- 2teaspoonsgarlic, minced
- 3tablespoonsbasil, fresh, chopped
- 3tablespoonsbutter
- 1lblinguine(preferably fresh)
- gratedasiago cheese(as desired)
DIRECTIONS
- Boil water for the linguine, adding 1 tbsp of the olive oil and a pinch of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the pasta is cooking, heat a large skillet with remaining olive oil.
- When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
- Add the garlic and the basil and cook an additional 2-3 minutes.
- Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
- Serve immediately and garnish with the Asiago cheese as desired!
Posted in Recipes | No Comments »
April 3rd, 2010 by alice
Tags: Butter, Cookie, Cookies, Fat, Low, Press
INGREDIENTS
- 1 1/2cupsSmart Balance butter spread
- 1cupartificial sweetener
- 1/4cupEgg Beaters egg substitute
- 1tablespoonEgg Beaters egg substitute
- 3 3/4cupsall-purpose flour
- 1/4teaspoonsalt
- 1tablespoonpure vanilla extract
DIRECTIONS
- Blend Smart Balance, Splenda and Egg Beaters until creamy.
- Gradually add flour and salt.
- Gently blend in vanilla.
- Refrigerate 45 minutes to one hour.
- Put dough in cookie press and press out cookies onto cookie sheet.
- You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
- Bake at 350° for 8 to 10 minutes.
Posted in Recipes | No Comments »
