Thursday, December 15, 2011

Delicious Recipes Made With Peanut Butter

Peanut butter is usually a favorite food from childhood through adulthood. All the recipes in this article have that special ingredient, so you know they have to be good! Yummy! The PB Ripple Brownies are made with a boxed mix so they easy to prepare and the Marshmallow Pudding goes together in minutes. Want a good healthy yet tasty bread recipe? Try the bread recipe below. With oats and whole-wheat flour in the ingredients along with the p. butter, you have quite a healthy combination. You can make it even healthier and suitable for diabetics by substituting Splenda Granulated for the granulated sugar!

PB RIPPLE BROWNIES
3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 boxed brownie mix with chocolate syrup
1/4 cup water
1/4 cup canola oil
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 13-inch baking pan; set aside.

In a small mixing bowl, with mixer on medium speed, beat together the sugar, p. butter, flour, and eggs for a couple of minutes or until blended. Set bowl aside.

In a medium mixing bowl, stir together the brownie mix, syrup, water, canola oil, and eggs. Stir until well blended. Spread the brownie mixture onto the bottom of the prepared pan. Drop the sugar mixture onto the batter by the tablespoonfuls. Swirl a knife through the batters.

Bake at 350 degrees for 40 minutes. Allow to cool completely on a wire rack. If desired, frost by adding 1/3 cup peanut butter and approximately 2 teaspoons of milk to a can of vanilla frosting. Sprinkle with chopped peanuts if desired.

Yield: 48 brownies

PEANUT BUTTER MARSHMALLOW PUDDING
1 jar (7-oz) marshmallow creme
1/4 cup milk
1/2 cup chunky peanut butter
1 container (8-oz) plain yogurt
mini chocolate chips for garnish, if desired

Melt the marshmallow creme with the milk over low heat, stirring until smooth. Add the peanut butter and stir until smooth. Remove the mixture from the heat and allow to cool. Fold in the yogurt and pour into 4 small individual dessert dishes. Chill. Garnish with the mini chocolate chips, if desired.

Yield: 2 cups or 4 1/2 cup individual servings.

PEANUT BUTTER BREAD
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup chunky peanut butter
1 egg
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan; set aside.

In a 2-quart bowl, combine the flour, oats, sugar, baking powder, and salt. Cut in the peanut butter until crumbly. Combine the egg, milk, and vanilla; stir into the flour mixture just until moistened.

Pour the batter into the prepared loaf pan and bake at 350 degrees for 55 minutes to an hour or until a wooden toothpick inserted near the center comes out clean. Remove from oven and cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Enjoy!

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