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Peanut Butter Chocolate No Bake Bars Recipe

August 21st, 2010 by alice  Tags: , , , ,

INGREDIENTS

  1. 1cuppeanut butter
  2. 1/2cuplight corn syrup
  3. 1/2cuppowdered sugar
  4. 2tablespoonsmargarineor butter
  5. 2cupsQuaker Oats(quick or old fashioned, uncooked)
  6. 1cupsemisweet chocolate pieces
  7. 2tablespoonspeanut butter
  8. 1/4cup choppedpeanuts (optional)

DIRECTIONS

  1. FOR BARS.
  2. 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.
  3. spread onto bottom of ungreased 8 or 9 inch square pan — set aside.
  4. FOR TOPPING.
  5. place chocolate peices in med. sized microwaveable bowl. . microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.
  6. 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.
  7. cut into bars with sharp knife. if bars are difficult to cut let stand for about 10 minutes. store tightly covered at room temperature.

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Peanut Buttery Peanut Butter Fudge Recipe

July 9th, 2010 by alice  Tags: , , ,

INGREDIENTS

  1. 2 1/2cupssugar
  2. 3/4cupbutter
  3. 2/3cupevaporated milk
  4. 1/2teaspoonsalt
  5. 1 1/2cupscreamy peanut butter
  6. 1 (7 ounce)jarmarshmallow creme
  7. 1teaspoonvanilla
  8. M&M’s (optional)

DIRECTIONS

  1. Combine sugar, milk, butter, and salt in a pan on the stove top.
  2. Bring to a full rolling boil over high heat, stirring constantly.
  3. 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***.
  4. Remove from heat, stir in peanut butter.
  5. Add marshmallow creme and vanilla.
  6. Stir until well blended.
  7. Optional – if you want to add M & M’s, this is the time.
  8. Spread in a 9 X 13-inch baking pan.
  9. Cool.
  10. Cut.
  11. **Cooking time does not include cooling time.

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Turkey Hill Six-Layer Frozen Peanut Butter Pie Recipe

June 22nd, 2010 by alice  Tags: , , , , , , ,

Turkey Hill Six-Layer Frozen Peanut Butter Pie Recipe

INGREDIENTS

  1. 1graham cracker pie crust
  2. 1/2cuppeanut butter(creamy or chunky, your preference)
  3. 1/4cuphoney
  4. 1quartvanilla ice cream, softened
  5. 1/2cuppeanutsor cashews, chopped
  6. 4ounceschocolate fudge topping

DIRECTIONS

  1. Mix peanut butter and honey. Stir into softened ice cream.
  2. Spoon half of ice cream mixture into pie crust.
  3. Sprinkle with half of chopped nuts.
  4. Drizzle 2 oz. fudge sauce over the nuts.
  5. Spoon remaining ice cream mixture into pie crust.
  6. Sprinkle with remaining nuts.
  7. Drizzle 2 oz. fudge sauce over nuts.
  8. Freeze until firm (about 6 hours or overnight).
  9. Garnish with whipped topping and additional fudge if desired.

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Shrimp Linguine With Basil-Garlic Butter Recipe

May 19th, 2010 by alice  Tags: , , , ,

Shrimp Linguine With Basil-Garlic Butter Recipe

INGREDIENTS

  1. 3tablespoonsolive oil
  2. 1lbshrimp, large, peeled and deveined
  3. 2teaspoonsgarlic, minced
  4. 3tablespoonsbasil, fresh, chopped
  5. 3tablespoonsbutter
  6. 1lblinguine(preferably fresh)
  7. gratedasiago cheese(as desired)

DIRECTIONS

  1. 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.
  2. When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
  3. Add the garlic and the basil and cook an additional 2-3 minutes.
  4. Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
  5. Serve immediately and garnish with the Asiago cheese as desired!

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Cookie Press Low Fat Butter Cookies Recipe

April 3rd, 2010 by alice  Tags: , , , , ,

INGREDIENTS

  1. 1 1/2cupsSmart Balance butter spread
  2. 1cupartificial sweetener
  3. 1/4cupEgg Beaters egg substitute
  4. 1tablespoonEgg Beaters egg substitute
  5. 3 3/4cupsall-purpose flour
  6. 1/4teaspoonsalt
  7. 1tablespoonpure vanilla extract

DIRECTIONS

  1. Blend Smart Balance, Splenda and Egg Beaters until creamy.
  2. Gradually add flour and salt.
  3. Gently blend in vanilla.
  4. Refrigerate 45 minutes to one hour.
  5. Put dough in cookie press and press out cookies onto cookie sheet.
  6. You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
  7. Bake at 350° for 8 to 10 minutes.

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