Paula Deen - Get Cookin'

Iced Peanut Butter Pumpkin Muffins by Lora Speiser

You can half everything for less muffins, I always cook for an army!

Directions

For Muffin Batter:
PREHEAT oven to 350° F. Spray muffin wells with cooking spray(I use butter flavor).

Combine flour, baking powder, baking soda, cinnamon, ground cloves and salt in small bowl. Beat eggs, brown sugar, honey and granulated sugar in large mixer bowl until smooth. Beat in pumpkin and peanut butter. Stir in flour mixture. Fold in the nuts if desired. Spoon evenly into prepared muffin pan until wells are about half full.

Bake for 10 to 15 minutes or until top of muffins puff up and get round. They may be a bit sticky on top, that’s ok, just make sure they are cooked inside by testing with a toothpick. Take care not to burn the sides inside the wells.

For Icing:
Beat cream cheese, peanut butter, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Ice the muffin tops, cover and refrigerate until ready to serve. You can also color this icing if you would like . just Ice as you would a normal cupcake.

This recipe comes from my Grandmother. She was the best cook, next to my Mom of coarse! My Grandmother always made the best haystacks. Little did I know this was such an easy recipe to make! This has been passed down in my family for years and it's still my favorite no bake cookie.

Ingredients:

2c semi-sweet chocolate chips
4tbsp butter
4c mini marshmallows
1c creamy peanut butter
4c crunchy chinese noodles

Directions:

In a large glass bowl melt the butter, peanut butter, and chocolate chips for 1 min. 30sec on high heat stirring often. Next add the marshmallows, put back in the microwave for 40 sec. or until marshmallows are melted. Stir. Finally add the crunchy chinese noodles and stir well, making sure all the noodles are covered.

Place it by the spoonfuls on waxed paper and let them set for 2hrs or until firm. Enjoy! 

I saw a variation on "the elvis"  french toast on food networks "the best thing I ever ate: Breakfast" and decided to make my own version of the elvis french toast. My husband and I loved it so much and he doesn't even like the combination of peanut butter and bananas!

Ingredients:

2 TBSP creamy peanut butter
1/2 ripe banana, sliced thin
1 egg
1c milk
2tsp cinnamon
2 TBSP butter
4 slices dry sourdough bread or any bread you like!

Directions:

Pour the milk in a medium size bowl, crack one egg and whisk into the milk. Add cinnamon and whisk again. Melt the butter in a medium frying pan. Take the slices of bread and add the peanut butter on both sides of the bread and then the sliced bananas on just one side of each sandwich. Press the sandwiches firmly together. Dip in the egg mixture on both sides quickly. This is important, do not let it get too wet or it will not turn out right!

Fry in the pan until golden brown.

Dust with powdered sugar, and add syrup if you'd like.

Yum!

28 oz. jar of creamy peanut butter
2 sticks of salted butter (room temperature)
32 oz. pkg. of powdered sugar
2 tsp. vanilla

Combine those 4 ingredients in a large bowl and mix by hand until all sugar and butter is incorporated to form a smooth dough.  Roll into 1 inch balls and place on cookie sheet lined with wax paper.  Refrigerate overnight if possible before dipping in chocolate mixture.

12 oz. pkg. of semi-sweet morsels
2-3 Tblsp. vegetable shortening

Melt in top of double boiler.  Using a toothpick, dip balls approximately 3/4 into the chocolate mixture leaving a circle of peanut butter showing on the top.  Place back on wax paper and refrigerate when all are dipped.  Prior to serving or storing, gently press to cover the toothpick hole.  Best if stored in the refrigerator.  Yields approximately 8 dozen.  Enjoy!

My all time favorite peanut butter recipe is Paulas Georgia Cookie Candy, Oh My is all I can say about that. Just like Paula I also love the old school cafeteria peanut butter balls. My kid love them as much as I do. I like to drizzle chocolate on top or you can eat them plain. They are pretty good for you as well since it uses honey and oatmeal. I have a picky 6 year old that dislikes oatmeal, but he gobbles these pb balls down quick. I love to make these for the kiddos to take in their lunch box.


Old School Peanut Butter Balls

2 Cups honey
3 Cups creamy peanut butter
5 Cups dry milk powder
6 Cups quick oats
2-3 squares melted milk chocolate almond bark

Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Refrigerate peanut butter balls for 30 minutes. swirl the tops melted chocolate. Store in fridge. This recipe can be cut in half easily.

*Melt almond bark in a small bowl on the defrost setting. Spoon into a pastry or ziplock bag cut off a tiny bit of the end and swirl on top of PB Balls.