Valentine Peanut Butter Blossom Cookies

Valentine Peanut Butter Blossom Cookies

2 packages peanut butter cookie mix

2 bags chocolate hearts, unwrapped

1. Make cookie dough according to package. Roll out cookies into balls and press one heart into the center of each cookie.

2. Bake according to package directions; while still warm, swirl top of chocolate.

Makes ~36 cookies, with 10-12 chocolates leftover.

Monster Cookies

Monster Cookies

4 c (40oz) creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

42oz tub old-fashioned oats 

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 18 minutes, rotating halfway through, until lightly brown.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Holy Hannah! Bars

Holy Hannah! Bars
1/2 c butter, melted
1 sleeve graham crackers, crumbed
1 c chocolate chips
1 c peanut butter chips
1 c Reese's minis, chopped
1 c toffee bits
1-2 c shredded coconut (optional)
1- 14 oz can sweetened condensed milk

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Combine butter and graham crackers; press into bottom of pan.
3. Sprinkle chips, Reese's, toffee, and coconut over graham cracker crust; pour milk evenly over pan.
4. Bake for 25-30 minutes.

Chocolate Peanut Butter Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies
1/2 c butter, room temperature
1/2 c brown sugar
1/3 c sugar
1 egg
1 t vanilla
1 1/2 c flour
1/2 t salt, plus more to sprinkle
1/4 t baking soda
1 c chocolate chips
1/2 c peanut butter chips
1/2 c broken pretzel pieces

1. In a large bowl, beat together butter and sugars; add egg and vanilla.
2. In a medium bowl, sift together flour, salt, and baking soda; slowly mix dry ingredients into wet ingredients until just incorporated.
3. Stir in remaining ingredients; cover and refrigerate for an hour.
4. Preheat oven to 350* and line two baking sheets with parchment paper.
5. Spoon out dough and sprinkle with a little bit of salt; bake for 10-12 minutes, until golden brown.
Cool on wire rack before serving.

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Peanut Butter Bars

These taste just like a Reese's cup! Thanks for the recipe, Ashley!

Peanut Butter Bars
1 stick (1/2 c) butter, softened
1 c (smooth) peanut butter
1 sleeve graham crackers (the whole package), crushed fine
1 c, plus more if needed, powdered sugar
2 c chocolate chips

1. Cream butter and peanut butter until smooth.
2. Mix in graham crackers and then powdered sugar; start with 1 cup and add more, if necessary, to get to a creamy, but not crumbly, texture.
3. Spread peanut butter mixture on the bottom of a 9x13 pan; sprinkle chocolate chips on top.
4. Place pan in oven and heat until chocolate chips are mostly melted. (I turn the heat all the way up and then keep an eye on it.)
5. Spread chocolate evenly over peanut butter layer; refrigerate until cool.

No-Bake Cookies

No-Bake Cookies
2 c sugar
1/4 c cocoa powder
1/2 c butter, softened
1/2 c milk
1 c peanut butter (preferably crunchy)
1 T vanilla extract
3 c oats

1. In a medium pot, bring sugar, cocoa, butter, and milk to a boil; boil for 1 minute, stirring frequently.
2. Take off heat and stir in peanut butter, vanilla, and oats; drop onto wax paper and let sit until cool and set up.

Dark Muddy Buddies

Dark Muddy Buddies
4 1/2 c rice Chex cereal
1/4 c creamy peanut butter
2 T butter, softened
10 Hershey's special dark kisses, cut into small pieces
1 t vanilla
3/4 c powdered sugar

1. Measure cereal into a large bowl; set aside.
2. Mix peanut butter, butter, and kisses in a microwave-safe bowl; microwave on high for 30 seconds.
3. Stir vanilla into mixture and pour over cereal; toss well to coat.
4. Sprinkle powdered sugar over cereal and toss to coat.

Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars
1 c butter-flavored shortening
1/2 c peanut butter
1 cup brown sugar
2 eggs
1/2 t almond extract
1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/4 c chocolate chips
1- 11.75 oz jar hot fudge topping
1/2 c chopped walnuts (opt)

1. Preheat oven to 350*; foil-line and grease a jelly roll pan.
2. In a large bowl, cream together shortening, peanut butter, and brown sugar with an electric mixer at medium-high speed; beat in eggs and almond extract until smooth.
3. Add flour, baking powder, and salt; mix at low speed until thoroughly combined.
4. Spread evenly in prepared pan.
5. Bake 18-20 minutes or until it passes the toothpick test; cool in pan, on wire rack.
6. Place chocolate chips in a large microwave-safe bowl and microwave for 1 minute; stir.
7. Microwave and stir in 15-second intervals until melted and smooth; stir in hot fudge and then microwave for another 15 seconds. Spread over warm peanut butter bars and sprinkle with walnuts.
8. Chill for 1 hour, or until chocolate layer is firm, and serve. Store in the refrigerator.

Peanut Butter Chocolate Granola Bars

Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips

1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.

Chocolate-Peanut Explosions

Chocolate-Peanut Explosions
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup milk
1 tsp. vanilla
2 cups flour
3/4 cup semi-sweet chocolate chips
3/4 cup honey-roasted peanuts
8-10 coarsely chopped Reeses (too make it easier, freeze them for about an hour before chopping)

1. Preheat oven to 350*.
2. In a large bowl, mix butter and peanut butter with a mixer on medium-high speed for 30 seconds.
3. Add the sugars, baking soda, and salt; beat until combined.
4. Beat in egg, milk, and vanilla until combined.
5. Mix in flour; stir in chocolate chips, peanuts, and Reeses.
6. Space evenly on an ungreased cookie sheet; bake for about 10 minutes or until lightly browned.

Peanut Butter Cookies

Peanut Butter Cookies
1 1/2 c flour
1 t baking soda
3/4 t salt
1 1/4 c peanut butter (I use half crunchy/half creamy)
3/4 c packed brown sugar
1/2 c (1 stick) butter, melted and slightly cooled
1/2 c corn syrup
1/4 c sugar
2 eggs, separated
1 t vanilla extract

1. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. In a separate bowl, whisk peanut butter, brown sugar, butter, corn syrup, sugar, 1 whole egg and 1 egg yolk, and vanilla until smooth; fold in flour mixture, careful not to over mix.
4. Divide dough in half, wrap each half in plastic wrap, and refrigerate at least 30 minutes.
5. Preheat oven to 350*.
6. Roll 1/4 cup portions into balls and space evenly on cookie sheet. Using a fork, flatten balls down into disks.
7. Bake until cookies are puffed and lightly brown around the edges (they will look undone between the cracks), 12-14 minutes, switching and rotating sheets halfway through baking.
8. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.