3 Easy And Delicious Recipes Starring Peanut Butter

As soon as my children, and most every child I've known, was old enough to lick peanut butter from a cracker, the creamy goodness was one of their favorite things to eat. Peanut butter has one of those flavors we never seem to outgrow the desire for, I know I haven't. There's so many ways to enjoy peanut butter; from the humble PB&J to the ever-so-yummy Reeses' Peanut Butter Cups up to the fanciest of desserts, peanut butter is the perfect complement and blend with many different flavors.


Here are a few easy and delicious recipes starring the ever-popular peanut butter:

Peanut Butter Pie

1 - 12 oz jar crunchy peanut butter
1 - 8 oz container frozen whipped topping (Kool Whip), thawed
1 qt vanilla ice cream, softened
2 - 9 inch ready- made/prepared chocolate crumb crusts

Combine peanut butter, whipped topping, and ice cream; stir until blended. Spoon into crumb crusts. Freeze at least 8 hours. Garnish tops of pies with more whipped topping. Shave or dust a little chocolate on top if desired. Makes 2 pies and several very happy people.

Quick Peanut Butter Cookies

1 - 11 oz package pie crust mix
1 cup firmly packed brown sugar
1/2 cup creamy peanut butter
3 tbsp water

Combine all ingredients; stir until blended. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Flatten cookies to 1/4 thick with a fork, making the traditional criss-cross pattern. Bake at 375 degrees for 8 to 10 minutes. Let cook 2 minutes on cookie sheets. Remove to wire rack, and continue cooling. Makes about 4 dozen.

Chocolate Topped Oatmeal Bars

1 container coconut pecan frosting
3 cups regular oats, uncooked
1 cup butter, melted
1/2 cup sugar
1 - 6 oz package semi sweet chocolate morsels
3/4 cup crunchy peanut butter

Combine frosting, oats, butter, and sugar; stir until blended. Press into an ungreased 13x9x2 inch baking pan; bake at 350 degrees for 18 - 20 minutes. Combine chocolate morsels and peanut butter in top of double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts. Spread over oat layer. Cover and chill at least 2 hours. Cut into bars. Makes about 4 dozen.

Cookie tip: Let cookies cool completely before storing. To keep cookies fresh, store soft and chewy ones in an airtight container, and crisp cookies in a jar with a loose-fitting lid.

By: Sherry Frewerd

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