Super Soft Peanut Butter Cookies

 

I was travelling with my husband last summer from Bozeman to Salt Lake. Since our road took us right past my daughter's home, we arranged to make a quick stop there. She put one of these warm, perfect cookies into my hand as we were driving away; making it a very pleasant trip indeed. If you are a peanut butter fan (like me) this is the best homemade peanut butter cookie I have come across. 

Super Soft Peanut Butter Cookies

1 c. peanut butter
1/2 c. butter, softened

1/2 c. sugar
1/2 c. brown sugar

Cream together, then add:

1 egg
1 Tbsp. vanilla

Stir in:
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt

Drop onto greased baking sheet; flatten with a fork. Bake at 350 degrees for 8 min. Take them out while still doughy looking. Cool, store in an airtight container.

Variation: decrease flour to 1 c. add 1 c. oats and 1 tsp. cinnamon. Yummy and hearty.

Notes: I haven't tried the variation yet.

Jenny

Homemade Candy Bars

This is my family's favorite candy for the last 4 years since we discovered the recipe. My kids think it tastes like Twix bars, the woman that submitted the recipe said it reminds her of Kit Kat bars. They are just SO yummy, and easy, and for a candy, they don't take long to make. The original recipe comes from the Taste of Home annual recipe book for 1996. Merry Christmas!

Homemade Candy Bars

1 (13 oz,) box club house style crackers (you won't use quite all of them)
1 c. butter or margarine
1/2 c. milk
2 c. graham cracker crumbs
1 c. packed brown sugar
1/3 c. sugar
2/3 c. creamy peanut butter
1/2 c. chocolate chips (it calls for milk, I like semi-sweet; your preference)
1/2 c. butterscotch chips

In an ungreased 9x13, lay out a layer of crackers close together. In a saucepan over medium high heat, melt the butter. Add milk, graham cracker crumbs and both sugars; bring to a boil. Boil, stirring constantly for 5 minutes. pour half the mixture over the layer of crackers, carefully spreading to cover. Make a second layer of crackers on top. Spread with remaining sugar mixture. Top with a third layer of crackers. In a microwave safe container, place peanut butter and both kinds of chips. Microwave for 1 min. and stir, repeating until the mixture is smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield 3-4 dozen.

Notes: I used Great Value brand buttery smooth club crackers.

Jenny

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Jenny

Peanut Butter Candy

This recipe is from my childhood, I remember making it in second grade with a substitute teacher.  I still love it, and of course my children do too.  It is so easy to make that it usually appears on any candy plate I am making.

Peanut Butter Candy
1 c. peanut butter (chunky or creamy-your choice)
3/4 c. corn syrup
1 1/2 c. powdered sugar

Stir all ingredients together with a wooden spoon.  Mixture will be stiff. Press into buttered dish. Refrigerate for an hour.  Cut into squares. Store in refrigerator.

Notes:  You could roll this into balls and and dip them in chocolate.  I've taken this to a chocolate fountain party to be dipped as well.

Jenny

Peanut Butter Chocolate Chip Cookies

Yesterday we made these for dunking in milk. Chasing any January blahs that might be hanging around.  The amount of chocolate chips can be doubled, but they were nice this way too, with the peanut butter still making a statement.
Peanut Butter Chocolate Chip Cookies
1 c. sugar
1 c. brown sugar
3/4 c. oil
1 c. peanut butter
1/4 c. milk
2 tsp. vanilla
2 eggs
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. chocolate chips

Mix sugars, oil, peanut butter, milk, vanilla and eggs until combined.  Add dry ingredients, then stir in chocolate chips.  Drop by teaspoon onto a cookie sheet, 2 inches apart.  Bake at 375 degrees for 10 min. Cool on rack. Yields about 5 dozen.

Jenny

Movie Night Foods

I remember weekends at college, when we would gather around the huge TV in the common room of my dorm and watch a movie. (I probably shouldn't add here, that the movie that was so popular with that group of girls, on that particular TV was The Little Mermaid....sigh, I know!)  Popcorn was the First Item Of Business.  Other snacks were welcome, but the popcorn was mandatory!  Today, I wanted to gather a few recipes in a list for you to enjoy with your weekend.

Movie Night Foods
Popcorn. Salted and buttered is standard, but try these for crowd pleasing points:
Elaine's Caramel Popcorn
Marshmallow Popcorn Balls (you don't have to make this into balls, you can just stir it in a big bowl)
Jello Popcorn Balls (these are pretty fabulous in orange for Halloween)

Instead of popcorn, but still in the same groove:
Peanut Butter Goop (also can be eaten straight from the bowl to happy effect)

If you have tortilla chips to share, dip them in these:
Black Bean Dip
Guacamole
Hummus
Hot Artichoke Dip

If you want to pass around the cookies:
Super Simple Cookies (these start with a cake mix and can be thrown together at the last minute, for emergency movie parties)
Davy Crockett Bars (pop these in the oven, then while they bake, put on your make up for those parties where there are going to be cute boys to sit by... make sure and mention you made these)
Cindy's Chocolate Chip Cookies (When the party was announced in advance and there will be a crowd)
No Bake Cookies (Sticky, but great companion food for a chick flick and the chicks don't usually mind licking their fingers.)

And one more in honor of my mother, who is wise and knows that buttery, salty popcorn and homemade fudge should always hang out together:
Easy Rocky Road Fudge.  (Note: you can make this without the mallows and nuts if you want "just" fudge)

Jenny

Peanut Butter Goop

Introduced to me (and named) by my sister, this is a great snack and a hurry up treat for anytime.  It is hard to stop eating it.  We have been known to eat it out of the bowl, just like sharing popcorn at the movies.

Peanut Butter Goop
1/2 c. peanut butter
1/2 c. corn syrup
1/2 c. sugar
about 6 c. corn flakes or other cereal

Combine the peanut butter, corn syrup and sugar in a microwave safe container.  Heat in the microwave on high for 2 min.  Stir, and heat for about 2 more minutes.  You are watching for the mixture to boil and the sugar to dissolve.  Add corn flakes and stir to coat.  Pour onto greased cookie sheet and pat out.  Cut into squares.

Notes:  Cheerios are a good substitute for the corn flakes.  You can make this recipe as big or small as you like, just keep the amounts of the first three ingredients equal in proportion to each other.

Jenny

Peanut Butter Fingers

Bliss for peanut butter and chocolate fans!

Peanut Butter Fingers
Cream together: ½ c. butter
½ c. sugar
½ c. brown sugar

Blend in: 1 egg
1/3 c. peanut butter
½ tsp. soda
¼ tsp. salt
½ tsp. vanilla
1 c. flour
1 c. rolled oats

Spread in greased 9x13 pan. Bake at 350 for 17-18 min. Sprinkle with 6 oz. chocolate chips. Let stand 5 min.

Combine: ½ c. powdered sugar
¼ c. peanut butter
2-4 Tbsp. evaporated milk

Drizzle sauce over chocolate chips. Cool and cut into fingers.
Jenny

Peanut Butter Crisscross Cookies

This is my choice for peanut butter cookies.  Do not overbake them and they will stay nice and soft when stored in an airtight container. 
Peanut Butter Crisscross Cookies

1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. peanut butter
2 ½ c. flour
1 tsp. soda
1 tsp. salt

Cream shortening, sugar, eggs, and vanilla. Stir in peanut butter. Stir in dry ingredients. Drop by rounded teaspoon on ungreased baking sheet. Press with a fork to make crisscross. Bake at 350 for about 10 min. Makes about 5 dozen.
Jenny

No Bake Granola Bars

I combined several recipes and did a lot of tweaking to get this one to where I love it.  It fills my 12 x 17 pan perfectly.  The bars can be served immediately, but they will be crumbly until they cool completely.

No Bake Granola Bars

Spray a big cookie sheet with pan spray. In a big bowl, combine:

5 c. oatmeal

6 c. Rice Krispies (or 4 c. Rice Krispies and 2 c. other cereal)
1 c. raisins
½ c. coconut

In microwave safe bowl, combine:

1 c. peanut butter

1 c. sugar

1 c. corn syrup

Microwave on high 2 min. and stir. Microwave about 2 more min. just until sugar dissolves and it is bubbling.

Add 1 tsp. of vanilla, stir. Pour peanut butter mixture over oatmeal mixture. Combine with a big spoon. Add 1 c. chocolate chips. Stir quickly and spread onto cookie sheet. Wet hands with cold water and press mixture into cookie sheet. Cut while still warm into about 44 bars. Store in air-tight container. (Note: my microwave is 1100 watts.  You may need to adjust cooking time in yours.)

Jenny

Peanut Butter Quesadillas

Welcome Peanut Butter Lovers! This recipe is especially popular among the kindergarten age group in my house, but I must admit to eating several of them myself! The recipe is presented here and includes one variation.

Peanut Butter Quesadillas

4 Tbsp. Peanut Butter

4 Tbsp. Grape Jelly or Strawberry Jam

4 Flour Tortillas

Powdered Sugar

Oil for frying

Spread 1 Tbsp. peanut butter on ½ of each tortilla. Spread the other half with 1 Tbsp. your choice of jelly. Fold in half on the line between the peanut butter and jelly. Heat a little oil in a skillet for frying. The only trick to these is to get the oil nice and hot, so they cook and crisp quickly, but you don’t want them to burn. When the oil is hot, place one quesadilla in the skillet and let it fry until golden brown. It should only take about 30 seconds. Turn to brown on the other side, then place on a paper-towel-lined plate to cool. Slice into triangles with a pizza wheel and sprinkle each serving with powdered sugar. Serve warm. Yield 4 quesadillas Variation: Omit jelly and fry as directed, but serve topped with sliced banana and a dollop of whipped cream.

Jenny