Peanut Butter Delights Food

PEANUT BUTTER DELIGHTS

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.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

APPLE PEANUT BUTTER DELIGHTS

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.

BROILED PEANUT BUTTER DOUBLE-DECKER DELIGHT

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.

PEANUT BUTTER DELIGHT CAKE (FOR DOGS)

Steps:

• Preheat oven to 350°F (180°C).
• Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
• Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.

PEANUT BUTTER DELIGHT

Steps:

• Cream butter, peanut butter, 1 c sugar and brown sugar.
• Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salt, gradually add to creamed mixture.
• Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
• Place 2" apart on ungreased baking sheets.
• Using end of wooden spoon handle make an indentation in center of each cookie.
• In small mixing bowl beat Peanut Butter and cream cheese until smooth.
• Add sugar, egg yolk and vanilla and mix well.
• Spoon about 3/4t of filling into the center of each indentation.
• Bake at 350 for 12-15 minutes.
• Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
• Melt chips in microwave and stir until smooth.
• Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
• Refrigerate until set.
• For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
• Gradually add water, whisk until smooth.
• Stir in vanilla.
• Drizzle over cookies, chill until set.
• Store in air tight container, keep in refrigerator.

JAPANESE PEANUT BUTTER DELIGHT (MOCHI)

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.

PEANUT BUTTER CHOCOLATE DELIGHT

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.

SMART-CHOICE PEANUT BUTTER-STRIPED DELIGHT

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.