Time 55m Yield about 5 dozen. Number Of Ingredients 22 Steps:
In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners’ sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Time 16m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Halve the muffins and spread a heaping tablespoon of peanut butter on each half. Layer the apple slices on the peanut butter. Mix the sugar, cinnamon and nutmeg together in a small bowl and sprinkle about 2 teaspoons on top of each muffin half. Put the muffin halves on a baking sheet and bake for 10 minutes. Set the oven to low broil and cook until bubbly and caramelized, about 3 minutes.
Time 1h Yield 10 Number Of Ingredients 8 Steps:
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Time 20m Yield 1 sandwich Number Of Ingredients 7 Steps:
Preheat oven or toaster oven to broil or highest setting. Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk.
Time 1h Yield 40-60 serving(s) Number Of Ingredients 7 Steps:
Preheat oven: 350 degrees. Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients. In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk. Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours. When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.
Time 30m Yield 15 serving(s) Number Of Ingredients 10 Steps:
Combine first 3 ingredients; press into a 13-x 9-inch pan. Bake at 375 degrees for 15 minutes; cool. Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended. Spread over prepared crust, and chill. Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, and chill. For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
