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Peanut Butter Cheesecake Bars Recipe
Ingredients:
For the Crust:
1-1/2 c of cracker crumbs (Graham)
3 Tbsps of sugar (white)
1/4 c of melted Crisco (butter flavor)
1 Tbsp of milk
For the Filling:
8 oz of softened cream cheese
1/4 c of peanut butter (creamy)
1/4 c of sugar (white)
1 fresh egg
1/2 c of chopped nuts
For the Topping:
1/4 c chocolate flakes (semisweet)
1 tsp of Crisco (butter flavor)
Instructions:
Preheat the oven at 350 degrees F.
To make the crust, combine the cracker crumbs with the sugar into a bowl; set aside. Combine together the melted Crisco with the milk then mix into the mixture of crumbs. Spread onto an 8-inch square pan and press down firmly. Bake in the oven for twenty mins.
To make the filling, beat the peanut butter and cream cheese until smooth. Add egg, sugar, and milk; beat thoroughly. Fold in nuts and pour onto the baked base. Place it back in the oven and bake again for twenty minutes.
To make the topping, melt the chocolate flakes and Crisco; stir constantly until smooth. Remove from heat and spread it over the baked cookies and refrigerate. Cut to squares.
>> Peanut Butter Cheesecake Bars Recipe
Peanut Butter Chocolate Pinwheels Recipe
Ingredients:
1 c of sugar (white)
1/2 c of peanut butter
1/2 c of vegetable shortening
2 Tbsps of milk
1 fresh egg (large)
2-1/4 c of flour; sifted
1/2 tsp of salt
1/2 tsp of baking soda
6 oz of chocolate flakes
Instructions:
Beat the vegetable shortening with the sugar till fluffy and light. Add in milk, peanut butter, and egg. Combine the flour, baking soda, and salt then mix onto the creamy mix. Incorporate well.
Transfer dough onto a parchment paper then roll to a rectangle (15×8 inches). Afterward, place choco flakes in a heat-proof bowl. Melt choco flakes (over hot water). Let it cool for a while. Evenly pour melted choco flakes atop dough; and then roll it up.
Refrigerate for half an hour then slice thinly and place on a baking sheet then bake at 375 degrees F (for about 8-10 minutes).
>> Peanut Butter Chocolate Pinwheels Recipe
Peanut Butter Chocolate Kisses Recipe
Ingredients:
1/2 c of shortening
1 tsp of vanilla extract
1/2 c of peanut butter
1 fresh egg (large)
1/2 c of sugar (white)
1/2 c of sugar (brown)
2 Tbsps of milk
1-3/4 c of flour; sifted
1 tsp of baking soda
2 pinches of salt
1/4 c of sugar (white)
48 pcs of Hershey’s kisses (chocolate)
Instructions:
Beat the peanut butter and shortening until it becomes creamy then slowly add in the brown and white sugar; beat till fluffy and light. Mix in the milk, vanilla extract, and egg. Combine salt, flour, and baking soda; add into creamy mix.
Shape dough to small balls and roll on sugar. Arrange the balls on the greased baking sheet 2-inches apart and bake for eight mins at 375 degrees F. Take out from oven and press the chocolate into the middle of the cookie; do the same for all. Bake again for two mins or till slightly brown.
>> Peanut Butter Chocolate Kisses Recipe
Peanut Butter and Banana Cookies Recipe
Ingredients:
1/4 c of margarine
1 c of mashed bananas
1 whipped egg-white
1 1/2 c of flour; sifted
1 tsp of vanilla extract
1/2 c of peanut butter
1/2 c of sugar (granulated)
1/2 c of sugar (brown)
1 tsp of soda
Instructions:
Preheat the oven to 375 degrees F. Grease a cooking sheet.
Combine the margarine, the bananas, the egg-white, and the vanilla extract; set aside. Combine the flour, the baking soda, and the sugars. Mix together the two mixtures until well incorporated.
Scoop spoonfuls of the batter on the sheets and arrange them 2 inches apart. Bake for twelve mins or till slightly brown.
>> Peanut Butter and Banana Cookies Recipe
Ambrosia Cookies Recipe
Ingredients:
2 c flour (all-purpose)
1 tsp of baking powder
1 c of coconut; flaked
2 c of raisins/dates; chopped
1/4 tsp of salt
2 pcs of egg
1 c of pecans; chopped
1.5 c oats (quick-cooking/regular)
1 tbsp rind of lemon; grated
1 tsp rind of orange; grated
1 c of butter/margarine
1 c of sugar
1/2 tsp of baking soda
1 c sugar (brown); packed
A tsp of vanilla extract
Instructions:
Preheat your oven at 375 degrees F. Mix lemon rind, orange rind, dates, pecans, oats, coconut, salt, baking soda & baking powder together in bowl and put aside. Beat butter & sugar in another bowl till mixture becomes fluffy and light.
Then, add in vanilla and eggs. Thoroughly blend in your flour mix till smooth. Put tablespoonfuls of the mixture on cookie sheet without grease.
Distance cookie batter mix 2 inches apart. Place in oven for about 10-12 mins. them move to cooling racks.
>> Ambrosia Cookies Recipe
Peanut Butter Biscotti Recipe
Ingredients:
2-3/4 c of flour; sifted
1-3/4 c of sugar (white)
1 tsp of baking powder (Calumet)
3 beaten eggs
1/4 c of water
1/3 c of peanut butter
1-1/4 c of peanuts (unsalted); roasted
2 pinches of salt
Instructions:
Preheat your oven at 350 degrees F.
Mix the sugar, Calumet, salt, and flour inside a bowl; set aside. Beat the peanut butter, water, and eggs then add into the mixed flour and incorporate well. Fold in the peanuts.
Roll the dough to form a thick log then slice them and place onto the baking sheet then slightly flatten by using your hands. Arrange them far from each other then bake for about forty mins. Remove from oven.
Change the oven’s temperature into 300 degrees F. Slice the cooled logs into bars and put the bars with its slice facing down onto the sheet then bake again for twenty mins making it crispy.
>> Peanut Butter Biscotti Recipe