Cucumbers With Spicy Peanut Dressing

This cool cucumber salad is addictive with crushed red pepper and sesame oil!

Prep: 15 minutes

Total: 15 minutes

Ingredients:

• 1 pound english cucumbers
• ¹/₄ cup peanut butter, creamy-style
• ¹/₄ cup chicken broth, or vegetable broth 
•  ¹/₄ teaspoon sea salt, to taste
• 1 tablespoon sesame oil  
•  1 teaspoon crushed red pepper flakes

Directions:

• STEP 1
  Peel alternating strips of cucumber the skin away, leaving some green. Cut the cucumber on the diagonal into thin slices.
•  STEP 2
  Mix the peanut butter with the broth, salt, sesame oil, and red pepper flakes into a smooth, thin paste.
• STEP 3
  Just before serving, mix the peanut dressing with the cucumber slices. Serve cold.

Source: kroger.com

Peanut Butter Chocolate Banana Pie

How amazing does this Peanut Butter Chocolate Banana Pie look! It’s a delicious mix of creamy Peanut Butter, Bananas, Vanilla Pudding and Chocolate. The recipe calls for ‘Cool Whip’ which is heavy whipping cream and gelatine.  You can get a home made substitute here

Ingredients:

• 35 vanilla wafers, finely crushed (about 1 cup)
• 1/4 cup butter, melted
• 2 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1/2 cup creamy peanut butter
• 2 bananas, cut lengthwise in half, then crosswise into quarters
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Directions:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

Source:  kraftrecipes.com

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Caramel, banana, chocolate, peanut butter… you love it all, and it's all rolled up into this one delicious cake.

Ingredients:

Cake:

1         box Betty Crocker™ SuperMoist™ milk chocolate cake mix

1/2      cup water

1/4      cup vegetable oil

6         eggs

2         tablespoons powdered sugar

           Caramel sauce and chopped dry-roasted peanuts, for topping

Banana Filling:

1         ripe (not overripe) banana

1/2      cup (1 stick) unsalted butter, softened

1         teaspoon lemon juice

1/2      teaspoon vanilla

           Pinch salt

2 1/2   cups powdered sugar

Peanut Butter Buttercream:

1/2     cup creamy peanut butter

1/2     cup (1 stick) unsalted butter, softened

1/2     teaspoon vanilla

1/2     cup powdered sugar

Directions:

• 1 Preheat oven to 350°F. Spray a 15x10x1-inch jelly roll pan with cooking or baking spray. Line with parchment paper and spray paper with cooking or baking spray. Place paper baking cup in each of 8 regular-size muffin cups (to use with the excess cake mix).
• 2 In a large bowl, beat cake mix, water, oil and eggs on medium speed until well combined. Pour 2 1/2 cups of batter into prepared baking pan; divide remaining batter evenly into muffin cups.
• 3 Bake cake 12 to 15 minutes (cupcakes 14 to 16 minutes) until firm when lightly touched in center. Cool cupcakes completely; freeze for a future use.
• 4 Unroll a clean kitchen towel on a large surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert warm cake onto towel; remove parchment paper. Roll up cake in towel like a log. Place on a cooling rack; cool 30 minutes.
• 5 Meanwhile, make the banana filling: In a large bowl using an electric hand mixer, beat banana, butter, lemon juice, vanilla and salt until smooth. Add powdered sugar; mix well.
• 6 Carefully unroll cake. Spread banana filling over cake to within 1/2-inch of edges. Carefully reroll cake and place on a serving plate. Chill cake at least 2 hours before frosting.
• 7 To make the peanut butter buttercream: In a large bowl using an electric hand mixer, beat peanut butter, butter and vanilla until smooth. Add powdered sugar; mix well. Frost top and sides of chilled cake with buttercream. Drizzle with caramel sauce and top with chopped dry-roasted peanuts just before serving.

Source: bettycrocker.com / Stephanie Wise

Peanut Butter Banana Bars

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 medium ripe bananas, mashed
• 1/2 cup peanut butter

Directions:

Preheat oven to 350°. Grease an 8-inch square baking pan.

Whisk together flour, oats, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well. Mix in bananas and peanut butter, mixing just until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer batter to prepared pan and smooth evenly. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan before cutting into bars.

Source:  bakeorbreak

Peanut Butter-Chocolate Banana Cream Pie

Ingredients:

35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 bananas, halved lengthwise, quartered
2 oz. Baker's Semi-Sweet Chocolate, divided
1/2 cup Kraft Light Smooth Peanut Butter
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip Light Whipped Topping, divided
2 Tbsp. salted peanuts, coarsely chopped
make it

Directions:

Heat oven to 350ºF.

Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.

Source: JustRecipes

No-Bake Chocolate Peanut Butter Coconut Bites

Ingredients:

 1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract

Optional: toasted coconut for topping
 


Directions:

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!

Source:  barefeetinthekitchen

Oreo and Peanut Butter Brownie Cake

Ingredients:

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Directions: 

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Mile-High Peanut Butter Pie

Ingredients:

35   NILLA Wafers, finely crushed (about 1 cup)

1/4  cup  butter, melted

1     pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

2     cups  cold milk, divided

4     oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1     pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2  cup  PLANTERS Creamy Peanut Butter, divided

2     cups  thawed COOL WHIP Whipped Topping, divided

1/2  oz.  BAKER'S Semi-Sweet Chocolate

Directions: 

HEAT oven to 375ºF. 

MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. 

  BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
 
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie. 

Source: Kraft 

Easy Peanut Butter Fudge

Ingredients:

4 cups granulated sugar
1 cup milk
2 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract 

Directions:

1. Prepare a 9x11 glass dish by buttering the bottom.
2. In heavy bottom sauce pan combine sugar and milk.
3. Measure and set aside remaining ingredients.
4. Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
5. Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
6. Stir in remaining ingredients till all melted and smooth.
7. Pour into prepared dish and refrigerate until firm.

Peanut Butter Nutella Cookies

 

 

 

 

Ingredients:

Yield: 24-36 cookies

Units: US | Metric

• 1 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 cup peanut butter
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• extra sugar (for dipping)
• nutella (to taste)
  

Directions:

1. Preheat your oven to 350 degrees.
2. Combine the flour, baking soda, baking powder, and salt in a bowl, and set aside.
3. Beat together the butter and peanut butter until fluffy. Add sugar, brown sugar, egg, milk, and vanilla.
4. Add flour mixture to peanut butter mixture. Mix together thoroughly. This is not a firm dough, so you should leave it in the fridge for 20-30 minutes.
5. Drop rounded spoonfuls of dough into a small bowl of sugar, coating them evenly. Set them on cookie sheets with space in between to spread. Try to keep dough balls as evenly sized as possible.
6. Bake for 6-7 minutes - be sure to watch them closely! These cookies bake up fast.
7. Once cookies are cool, spread Nutella between two cookies, forming a cookie sandwich.