Silky Peanut Butter Dressing Food

SILKY PEANUT BUTTER PIE

Steps:

• Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min. or until gelatin is softened. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon.
• Spoon into pie crust.
• Refrigerate 3 hours or until set. Cut into 10 slices to serve. Top each serving with about 1 Tbsp. of the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.

PEANUT BUTTER SILK CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
• In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
• Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

SILKY PEANUT BUTTER DRESSING

Steps:

• Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender. Press down on solids to extract as many juices as you can; discard solids. Blend on medium-high speed to combine. With motor running, add 1/4 cup hot water and blend until dressing is homogenous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with kosher salt if needed.
• Arrange fruits and vegetables on a large plate. Transfer about 1/2 cup dressing to a small bowl, drizzle with honey and sprinkle desired nuts and/or seeds over (can be any/all/none). Transfer remaining dressing to a resealable container and chill for another use.
• Do Ahead
• Dressing can be made 5 days ahead. Keep chilled.

PEANUT BUTTER SILK PIE

Steps:

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

OLD FASHIONED PEANUT BUTTER FUDGE

Steps:

• Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop.
• Add in peanut butter and marshmallows and whip until it starts to thicken.
• Pour into a buttered 8″ x 8″ pan. You could also line with parchment paper to make it even easier to take out if you'd like to.
• It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.

CHOCOLATE PEANUT BUTTER SILK PIE

Steps:

• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy.. Gently fold in half the beaten cream, and then fold in remaining cream until blended. Spread filling in crust; smooth top.. To make topping, combine chocolate pieces and coffee in a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes; stir until smooth.. Cool chocolate slightly; pour over top of filling. Refrigerate overnight.

PEANUT BUTTER DRESSING

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
• In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.

PEANUT BUTTER SILK PIE

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

BEST PEANUT DRESSING

Steps:

• Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.

PEANUT BUTTER SALAD DRESSING

Steps:

• You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top.
• Replace the lid and shake until no peanut butter clings to the sides of the jar.
• FAT-FREE VERSION:.
• Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil.
• NOTE:
• To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.