1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
Stir peanuts and noodles gently into the melted peanut butter mixture.
Drop dough by forkfuls onto waxed paper. Cool until set.
Showing posts with label Peanut Butter. Show all posts
Showing posts with label Peanut Butter. Show all posts
Wednesday, August 29, 2007
Friday, June 15, 2007
Peanut Crunch Cake
1 pkg. yellow cake mix
1 cup peanut butter
½ cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter flavored chips
1 cup chopped peanuts
In a large mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside ½ cup of mixture. Add water, eggs and oil to remaining crumb mixture.
Blend on low speed until moistened. Beat on high 2 minutes, batter will be smooth.
Stir into the batter, ¼ cup each of the chocolate and peanut butter chips. Pour into greased 9 x 13” pan.
Combine peanuts, reserved crumb mixture and remaining chips. Sprinkle over batter.
Bake at 350°F in oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely
1 cup peanut butter
½ cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter flavored chips
1 cup chopped peanuts
In a large mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside ½ cup of mixture. Add water, eggs and oil to remaining crumb mixture.
Blend on low speed until moistened. Beat on high 2 minutes, batter will be smooth.
Stir into the batter, ¼ cup each of the chocolate and peanut butter chips. Pour into greased 9 x 13” pan.
Combine peanuts, reserved crumb mixture and remaining chips. Sprinkle over batter.
Bake at 350°F in oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely
Father's Day Dinner - Pork Tenderloins with Asian Peanut Sauce
No-Stick Cooking Spray
3 tbs Vegetable Oil
Salt and pepper
2 (1 lb.) boneless pork tenderloins
1/2 cup chicken broth
1/2 cup Creamy Peanut Butter
1/2 cup hoisin sauce
2 tsp minced fresh ginger
2 tsp minced garlic
Chives or scallion tops, sliced, for garnish
1. Heat oven to 375° F. Spray a shallow roasting pan with no-stick cooking spray.
2. Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160° F.
3. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
4. Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.
3 tbs Vegetable Oil
Salt and pepper
2 (1 lb.) boneless pork tenderloins
1/2 cup chicken broth
1/2 cup Creamy Peanut Butter
1/2 cup hoisin sauce
2 tsp minced fresh ginger
2 tsp minced garlic
Chives or scallion tops, sliced, for garnish
1. Heat oven to 375° F. Spray a shallow roasting pan with no-stick cooking spray.
2. Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160° F.
3. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
4. Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.
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