Peanut Butter RIce Krispy Treats

4 Tbsp butter, melted 

package of mini marshmallows

6 cups Rice Krispy cereal 

1/2 cup creamy peanut butter

In microwave, in a large bowl, melt butter first 30 seconds and then add marshmallows and microwave for 40 seconds, stir and then 20 more seconds. Add peanut butter into marshmallow/butter mixture. Microwave for 20 seconds. Stir. Add cereal and mix all together. Pour into a 9x13 casserole dish. Let it set up for a few minutes. Serve. 

Note: Use cookie cutters to cut out shapes, hearts, circles etc...

Healthier Chocolate No-Bake Cookies

1 cup natural peanut or almond butter
1/2 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
1/2 to 1 cup bittersweet chocolate chips
2 1/2 cups quick cooking or old-fashioned oats
3 Tbsp cocoa powder
1 cup coarsely chopped almonds (toasted is optional but awesome)

1.  In a medium saucepan, melt the peanut or almond butter ad coconut oil over medium heat, stirring constantly, until melted and smooth.  Off the heat, stir in the honey and vanilla until combined.

2.  Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).

3.  Add the oats, cocoa powder and almonds and stir until well- combined.

4.  Drop by heaping spoonfuls onto parchment-lined baking sheets.  Refrigerate until set.

5.  The cookies will keep in a tupperware-type container  (layered between sheets of wax paper or parchment) in the refrigerator for a week or more. 

Peanut Butter Cookies

(only 5 ingredients)

1 cup creamy peanut buttermilk

1/2 cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3. Using a heaping tablespoon, spoon the dough and roll into 1 ¼ inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4. Bake in the preheated oven for about 8 minutes.
5. Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

No Bake Peanut Butter Chocolate Chip Oatmeal Energy Balls

1 cup (dry) oatmeal (I like old fashioned)
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1/2 cup mini chocolate chips
1 tsp vanilla extract

1.  Add everything to a medium bowl and mix to combine well.  Stick the bowl in the fridge and let it chill for about half an hour.  This resting time helps to ensure that the balls will stick together when rolled.

2.  After the chilling time, take a tablespoon of the mixture in your hand and roll into a ball.  Repeat with remaining oat mixture.  If your balls aren't sticking together after the resting period, you can add a little more honey or peanut butter, stir well, and try rolling again.  Sometimes it just needs a little more of the wet ingredients to hold together well.  And the moisture in the peanut butter will depend on the brand/type that you use.

3.  Store in an airtight container in the fridge for up to 2 weeks or in the freezer much longer.

Recipe from Andrew Pulsipher

Peanut Butter Cookie Pie

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tbsp. vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup M&Ms (peanut or plain)

Preheat oven to 350 degrees.  Spray a 9-inch pie dish with floured cooking spray; set aside. 
In a large, microwave-safe bowl melt butter, about 1 minute.  Wait momentarily before adding the egg so you don't scramble it.  Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.  Add flour, salt, and stir until just combined; don't overmix.  Pour the dough into prepared pie dish, smoothing the top lightly with a spatula.  Evenly insert the peanut butter cups into the dough, pushing them down so the top is almost flush with the surface of the dough.  Evenly insert the M&Ms into the dough, pushing them down.
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean.  If your pie has risen in the center, it will deflate as it cools.  Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully..  Pie will keep airtight at room temperature for up to 1 week.

Classic Peanut Butter Cookies

1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar

Heat oven to 375 degrees.  Combine brown sugar, butter and peanut butter in large bowl.  Beat on medium speed until well mixed.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart onto ungreased cookie sheet; flatten balls in criss-cross patern with fork dipped in sugar.  Bake for 8 to 10 minutes or until edges are lightly browned. 

Makes four dozen cookies

Chocolate Peanutbutter Cake

Chocolate Cake

1 box Devil's Food cake mix (Pillsbury Moist Supreme)
1 small pkg. Jell-o instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees.  Spray pans generously with Pam cooking spray.  In a very large bowl, mix together everything except chocolate chips.   Batter will be thick.  Stir in the chocolate chips.  Pour batter into cake pan of choice.  (I used two 9-inch cake pans).  For cooking time, I use the cooking times on the back of the cake box as a guide and usually add 1 minute to whatever it says.  Then I do the toothpick check, and if it's not done, I check on it every 5 minutes after that.  It usually takes around 40 minutes for two 9 inch cake pans.

Butter Cream Frosting

1/2 cup shortening
1/2 cup butter, softened
4 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup heavy whipping cream
1/2 cup peanut butter

In a mixing bowl, cream shortening and butter until fluffy.  Add sugar and continue creaming until well blended.  Add salt, vanilla, and whipping cream.  Blend on low speed until moistened, then add peanut butter.  Beat at high speed until frosting if fluffy.


Mini Reeses peanut butter cups
Reeses pieces

When cake is cool, scoop frosting on the first layer (upside down on the plate so you have a flat edge to spread on).  Add your second layer (right side up).  Scoop the remaining frosting on the cake and smooth all around. I garnished the cake on the top and sides with Mini Reeses peanut butter cups (cut into fourths) and Reeses pieces.

Crockpot Swiss Chicken

6 chicken breasts, boneless, skinless
5-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups seasoned stuffing mix
1/4 cup butter, melted

Spray Crock Pot with Pam.  Lay chicken in Crock Pot and top with cheese.  Mix soup and milk together.  Pour on top of chicken.  Top with stuffing mix.  Drizzle with butter or mix stuffing and butter together first.  Cook 4 hours on high or 6 hours on low.

Serve with rice or pasta

Quick Chicken A La King

1 tsp. butter
1/4 cup chopped green or red pepper
1/4 cup chopped onion
1 can cream of chicken soup
1/2 cup milk
1- 2 cups cooked chicken, cubed (or can use ham)
4 cups hot cooked rice

Heat butter in saucepan.  Add pepper and onion; cook until tender.  Add soup, milk and chicken.  Heat through, stirring occasionally.  Serve over rice.

Serves 4

Tuna Noodle Casserole

1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
3 cups hot cooked pasta (a pkg.)
1 can tuna, drained and flaked
1 1/3 cup french fried onions, divided
1 cup frozen peas, thawed (optional)
1/2 cup shredded cheese

In large saucepan, prepare pasta as directed. During the last 5 minutes, add the frozen peas. Drain off water. Add soup, milk, sour cream, tuna, and 2/3 cup onions. Salt and pepper as needed. Mix well. Pour into baking dish; cover and bake 30 minutes in 325 degree oven. Remove cover and sprinkle cheese and remaining 2/3 onions on top; bake for 5 minutes more. Makes 6 servings.