APPLE PEANUT BUTTER DELIGHTS
Provided by Ree Drummond : Food Network
Categories dessert
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.
PEPPERONI CUCUMBER DELIGHT
Spicy AND cool as a cucumber? Yeah, this sounds like a recipe for me.
Provided by Food Network
Categories appetizer
Yield 2 Servings
Number Of Ingredients 4
Steps:
- Dice Mini Babybel. Top the cucumber slices with the pepperoni and then the Mini Babybel. Sprinkle with parsley.
DOUBLE DELIGHT PEANUT BUTTER COOKIES
It was love at first bit! A co-work made these the other day and they were delicious. The recipe she brought in shows the recipe was created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest.
Provided by Debbwl
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
- In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
- Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
- Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Nutrition Facts : Calories 139.2, Fat 8, SaturatedFat 1.7, Cholesterol 4.5, Sodium 109.8, Carbohydrate 14.8, Fiber 0.7, Sugar 5.1, Protein 3.3
PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
SMART-CHOICE PEANUT BUTTER-STRIPED DELIGHT
COOL WHIP LITE Whipped Topping and sugar-free instant pudding team up to make this peanut butter dessert a treat the whole family can enjoy.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat Neufchatel, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well.
- Spread Neufchatel mixture over crust. Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DOUBLE-DECKER PEANUT BUTTER BROWNIES
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.
Provided by Anna Stockwell
Categories Brownie Dessert Egg Vanilla Peanut Butter Butter Chocolate Wheat/Gluten-Free Dairy Free Kitchen Organization snack Coconut Almond Kid-Friendly Small Plates
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make the Nut Butter Layer
- Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
- Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
- Make the Cocoa Layer and Assemble
- Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
- Add your choice of toppings or leave top smooth-they're all good options.
- Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
- Remove brownie from pan using parchment overhang, then cut into 16 squares.
PEANUT BUTTER BROWNIE DELIGHT
Steps:
- • Place brownie on your favorite plate. • Whip together the fat-free topping and peanut butter and dollop it on top. • Drizzle on a bit of chocolate syrup.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 10 g, TransFat 0 g
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