peanutbutter recipe?

Question

my boyfriend and i love peanutbutter, and im looking for any kind of peanutbutter recipe,

Answer 1

Peanut Butter Marble Cake
This peanut butter and chocolate marbled cake is extra nice because it's marbled
twice!
Makes 16 servings

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup peanut butter
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
3 tablespoons baking cocoa
1/8 teaspoon baking soda Peanut Butter Buttercream Frosting, if desired (See
Below)
1/4 cup hot fudge topping, if desired

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2
inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches; lightly
flour.
2. Beat flour, sugar, peanut butter, milk, baking powder, salt, vanilla and
eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat
on high speed 3 minutes, scraping bowl occasionally.
3. Pour two-thirds of the batter (about 3 cups) into pan(s). Stir cocoa and
baking soda into remaining batter. Drop chocolate batter by generous
tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through
batters in S-shaped curves in one continuous motion for marbled design. Turn pan
one-fourth turn; repeat marbling.
4. Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch
rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean
or until cake springs back when touched lightly in center. Cool rectangle in pan
on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool
completely, about 1 hour.
5. Frost cake with Peanut Butter Buttercream Frosting. Drop hot fudge topping
by teaspoonfuls randomly over the top, and marble with frosting as directed for
the batter.


Peanut Butter Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1/4 cup milk
1/4 cup peanut butter

Stir together powdered sugar and butter in medium bowl.
Stir in vanilla, milk and peanut butter. Beat until smooth and spreadable.


Peanut Butter Bread Pudding

1/4 cup Peter Pan® reduced-fat peanut butter
8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O® sugar-free vanilla cook and serve pudding mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with butter-flavored
cooking spray.

Evenly spread peanut butter on bread. Fold each piece of bread in half and break
into pieces.

In a large bowl, combine dry pudding mix, skim milk, and vanilla extract. Mix
well using a wire whisk. Add the bread pieces. Stir gently to combine. Let set
for about 5 minutes.

Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Divide into 6
servings. Serve warm or cold.

Peanut Butter Balls
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted powdered sugar
8 ounces chocolate-flavored candy coating

Directions:

1. In a mixing bowl stir together peanut butter and
butter. Gradually add powdered sugar, stirring until
combined. Shape into 1-inch balls; place on waxed
paper. Let stand until dry (about 20 minutes).
2. Chop candy coating. Place in a heavy saucepan, cook
and stir over low heat until melted and smooth. Cool
slightly. Dip balls, one at a time, into coating. Let
excess coating drip off peanut butter balls. Place on
waxed paper; let stand until coating is firm. Store
tightly covered in refrigerator. Makes about 30
pieces.
3. Make-Ahead Tip: Prepare candy as above. Store as
directed for up to 2 weeks.


Peanut Butter Brownies
1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1/2 teaspoon vanilla

Cream together peanut butter and butter. Add sugars and cream until light and fluffy. Beat in eggs, 1 at a time , beating well after each addition. Sift and add dry ingredients. Mix well. Stir in chocolate chips and vanilla. Spread in buttered 9-inch square pan. Bake at 350 degrees for 30 to 35 minutes. Cool.


Peanut Butter Candy
1 cup light brown sugar
1 cup white sugar
1/2 cup canned pet milk
1 tsp vanilla
2 T peanut butter

Combine both sugars and milk together in a sauce pan and
bring to a boil, stirring constantly.
Let it boil hard for 5 minutes while stirring.
Remove from stove.

Add in the vanilla and peanut butter.
Stir until creamy.

Grease a 9x13 casserole dish and pour mixture in.

Cool in the refrigerator for 45-50 minutes until solid.
Cut into squares.



Chicken Satay with Peanut Butter Sauce

*Serve these chicken kabobs with a crisp salad or rice noodles to make a
complete meal.*

Serving: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

[image: INGREDIENTS:]
For Kabobs:
3 tbsp. soy sauce
2 tbsp. oil
½ tsp. curry powder
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
Sauce ingredients:
1 tsp. oil
¼ cup sliced green onions
½ tsp. ground ginger
¼ to ½ tsp. red pepper flakes
½ cup peanut butter
1 cup water
1 tbsp. soy sauce


[image: DIRECTIONS:]
1. For chicken kabobs, combine 3 tablespoons soy sauce, 2 tablespoons oil,curry
powder, garlic, and chicken breasts. Cover and marinate by refrigerating 2 hours
or overnight.

2. Thread chicken onto wet bamboo skewers. Broil 6 inches from heat, turning and
basting with remaining marinade, about 5 minutes or until done. Makes 4 servings
of kabobs.

3. While chicken is broiling, make the peanut sauce by heating 1 teaspoon oil
over medium heat; add green onions and red pepper flakes. Cook 1 minute.


4. Stirring constantly, add peanut butter to green onion and pepper mixture.
Gradually stir in water and soy sauce until well blended. Add ginger. Bring to a
boil until mixture thickens. Serve hot or at room temperature with chicken
kabobs. Makes 1 ½ cups of sauce.


Peanut Butter Creme Cheese Pie

Ingredients:
20 Oreo cookies, crushed
1/4 cup butter
3 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1/2 cup milk
3/4 cup cool whip

Mix crushed cookies with butter and press into pie plate. Bake at 400ºF for 5
minutes, then cool.
Combine cream cheese, peanut butter, sugar and milk, stirring until smooth.
Pour into prepared crust and refrigerate.
Immediately before serving, top with cool whip

Answer 2

Using only brown sugar will make these cookies chewy. INGREDIENTS 1/2 cup margarine, softened 1/2 cup peanut butter 1 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups all-purpose flour DIRECTIONS Cream together margarine, peanut butter, sugar, egg, and vanilla. Sir in flour, baking soda and salt. Drop by spoonful onto an ungreased cookie sheet and then press each cookie down with the prongs of a fork Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. Store them in an airtight container and they stay soft!

Answer 3

Amish Peanut Butter

1/2 cup creamy peanut butter
1/4 cup marshmallow creme
1 cup light corn syrup


In a mixing bowl, stir all the ingredients together till combined.
Place in a covered container.
Store in refrigerator.
Bring to room temperature to serve as a bread spread or ice cream topper.

Answer 4

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar


Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.


Real yummy :-)

Answer 5

Homemade Peanut Butter Recipe
It's easy to make your own homemade peanut butter if you have a food processor or heavy-duty blender. The flavor of the peanuts really shines through when you make it yourself.

INGREDIENTS:
1 cup roasted, unsalted, shelled peanuts
1-1/2 to 3 tablespoons peanut or safflower oil
1/2 teaspoon salt
Sugar to taste, optional

PREPARATION:
Blend in food processor or blender adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts.
Add sugar to taste, if desired.

If you want chunky peanut butter, add chopped peanuts after you have made the smooth version.

Store peanut butter in an airtight container in the refrigerator. Use within two weeks.

Yield: about 1-1/2 cups

Answer 6

You can make recipes like-
Peanut Butter Cookies
Southern Peanut Butter Cheesecake
Nany's Caramel Peanut Butter Cake
Golden Peanut Bars
Peanut Butter Fingers
Classic Peanut Butter Cookies
Peanut Butter Shortbreads
Peanut Pinwheels
Americana Peanut Cheesecake
Peanut Butter Pudding Cake
Peanut Butter Chocolate Twist Shake
Peanut Butter Cheesecake
Peanut Butter Fudge
No Bake Peanut Butter Pie
Peanut Butter Chocolate Sauce
Southern Peanut Butter Soup with Pepper Jelly
Peanut Soup
Southern Banana-Nut Bran Muffins
Rise and Shine Muffins
Easy PB & Banana Waffles
Fruit and Spice Breakfast Bulgur
Easy Peanut Butter Oatmeal
Peanut Butter Pancakes
Peanut Butter Maple Syrup
Peanut Crusted Beef
Peanutty Chicken Piccata
Nutty Noodles
Chinese Chicken Salad with Ginger Peanut Dressing
Spicy Szechwan Chicken
Peanut Sauce for Grilled Beef, Chicken or Shrimp
Whole Wheat Pasta with Cucumber and Spicy Peanut Sauce
Thai Beef Salad with Spicy Peanut Dressing
Oriental Chicken Pita

AND MORE , just go to http://www.peanutbutterlovers.com/recipes/index.html and click on the recipe.
Hope this helps!


For more info on peanut butter go to http://www.peanutbutterlovers.com/

Answer 7

I am a big peanut butter fan too so I use it as an ingredient whenever I can!...here are some of my favorite recipes

Best PB Cookies
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)

Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
Bake at 350° oven for 11-13 minutes.

PB Popcorn-
1/2 cup light corn syrup (or golden syrup)
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn

In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start to burn.
Remove from heat and stir in vanilla.
Stir mixture over popcorn.

and No Bake Easy and Delicious PB Granola Bars
2 1/2 cups Rice Krispies
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup brown sugar, packed
1/2 cup corn syrup (or you can use honey if desired)
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup chocolate chips

Prepare an greased 13 x 9-inch baking dish.
In a large bowl combine rice krispie cereal, oats and raisins.
In a saucepan stir together/combine corn syrup or honey and brown sugar; bring to a boil over medium heat, stirring with a wooden spoon; remove from heat and add/stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Stir in the chocolate chips.
Transfer the mixture into prepared baking dish.
Cool and cut into bars.

Answer 8

I had a unique meal once and it was a charcoal grilled ham slice covered with peanut butter. It sounds horrible but it was very good. Somehow the grill or ham changed the taste of peanut butter to something sweeter! As a child I was a very picky eater but this is something I liked.

Answer 9

I like peanut butter just about anyway it can be fixed and i feel those who are allergic to it and did not know this until about 5 years ago and i'm 62 yrs old.When i was in school it seemed like everyone ate peanut butter and never heard of the negative effects it can have on some people.I've heard some real horror stories,but it must be rare..But i like it on ice cream,toast,plain bread with or without jelly (prefer preserves),with bananans & honey, raisens,celery,peanut butter cookies,fudge,yogart,and dont forget crackers. I usually carry peanut butter and crackers with me in my truck and a bottle of water,its real good with a ritz cracker just spread cracker with peanut butter,slice of banana ,its absoulety delicious.If you use honey use the local honey its the best to fight allergies and unstrained if possible( you'll have to ask for unstrained )I think peanut butter & honey are mircale foods plus bananas..

Answer 10

im not a great cook but, i love to make "peanut butter covered bananas"

freezez 4 - 6 bananas overnight

shove a stick through the bottom of the banana like a lolipop

cover with peanut butter spread

wallah! you have just made "peanut covered bananas"

Answer 11

Peanut Butter Pie:

6-8 servings
1 9'' inch pie

1 1/4 cups chocolate cookie crumbs (20 cookies[oreos])
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling:
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
chocolate, grated (optional)
chocolate cookie crumbs (optional)

1. Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes.
2. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
3. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.
4. Refrigerate.