Peanut Butter Ice Cream pie (Carol Elliot)
1 prepared graham cracker crust
1 quart vanilla ice cream
1/2 cup peanut butter
1/2 cup powdered sugar
1 TBSP butter
1/3 cup evaporated milk
3-oz. chocolate chips
2 Butterfinger candy bars, finely crushed
Soften half the vanilla ice cream and mix with 1/4 cup peanut butter, stirring till smooth. Pour into crust and put in freezer.
Combine powdered sugar, evaporated milk, butter and chocolate chips in saucepan. Cook over low heat stirring constantly, until chocolate is melted and mixture is smooth. Cool completely .
Spread over chilled ice cream layer and return to freezer.
Mix remaining ice cream and peanut butter until smooth. Pour over chocolate layer. Sprinkle with crushed candy bars. Freeze for several hours before serving.
Honey Crunch Peanut Spread (Patti Suerth)

Toast 2/3 cup uncooked Quaker Oats in an ungreased large shallow baking pan at 350*F for 15-20 min.

Cool and combine with 1 1/4 cups peanut butter and 1/2 cup honey.
This makes great sandwiches and even better snacks spread on celery, carrots or apples.
Great for kids!
Monster Cookies (Alayne Zahara)
2 sticks butter
24 oz. peanut butter
2 cups sugar
2 1/2 cups brown sugar (packed)
6 eggs
1 TBS vanilla
2 tsp. baking soda
9 cups oatmeal
8 oz. M&Ms
12-oz. chocolate chips
Blend ingredients in order listed. Spoon onto ungreased cookie sheet. Bake at 350* for 10-12 mins.

White Snacks (Megan Healy)
1 to 1 1/2 lbs. White chocolate
9 oz. bag stick pretzels
9-oz. jar dry roasted peanuts (or Spanish peanuts)
Melt white chocolate in top of double boiler. Break pretzels into thirds. Mix nuts and pretzels together in large mixing bowl. Pour melted chocolate over mixture. Stir well. Grease cookie sheet with butter. Spread out mixture with spoon. Chill about 20 min. in refrigerator and then break into pieces. Store in airtight container in a cool place.
You may vary this recipe by using almonds, raisins, chow mein noodles and also Rice Krispies with white or dark chocolate.
Peanut Butter Fudge #1(No-name)
1 cup (2-sticks) butter or margarine
1 cup smooth peanut butter
1 tsp. vanilla extract
1 lb. (box) of powdered sugar
1 TBS of Hershey’s powdered baking cocoa
6-oz. semi-sweet chocolate chips
1. Butter the bottom of a cookie sheet (jellyroll pan or the kind with sides on it).
2. Mix powdered sugar and baking cocoa in a large mixing bowl and set aside
3. Melt butter or margarine in a small saucepan over low heat.
4. When butter is melted, stir in peanut butter and continue to stir over low heat until the mixture is combined.
5. Add vanilla to butter and peanut butter mixture.
6. Pour this mixture into the powdered sugar and stir until completely combined. (I squish it through my fingers.)
7. Spread the mixture onto the cookie sheet, smoothing it out till it is about ½ to 1 inch thick.
8. Melt the semi-sweet chips in double boiler over low heat.
9. When chips are completely melted, spread them over the peanut butter mixture.
10. Allow the chocolate to cool at room temperature. (Do not refrigerate before cutting or the chocolate will crack when you cut it.)
11. Cut into squares when the chocolate is hardened enough that it will not stick to knife while being cut.
Fanny May stores sell the papers, they are not very expensive. You can also get candy papers in the grocery store and sometimes Walmart.
Once you’ve made a batch, experiment. Try melting more or less chips, depending on the desired thickness of the coating. Chunky peanut butter doesn’t stick together as well if you use all chunky, but using part chunky and part smooth works.
Adding Rice Krispies was a bust for me, but I might have tried putting in too much. I use
Smucker’s All Natural peanut butter because it doesn’t have added sugar, but other brands work fine too.

Peanut Butter Fudge #2 (Cheri Sandlin)
2 cups sugar
1/2 cup milk
3 TBS Karo syrup
(Combine first three ingredients in pan, bring to boil on high; cook for 5 min. on med. high)
Remove from heat
Add: 1 Tbsp. butter
1 tsp. vanilla
3 TBS peanut butter
Stir rapidly and blend thoroughly. When fairly thick, pour immediately into buttered pan.
Peanut Butter/Rice Krispie/Chocolate Cookies (Cheri Sandlin)
1 stick margarine
16 oz. creamy peanut butter
(Mix together)
Add:
1 pound powdered sugar
2 cups Rice Krispies
(Roll this mixture into balls and refrigerate)
Melt: 2 12-oz. pkgs. semi-sweet chocolate chips
Roll Rice Krispie mixture in chocolate, let cool.
Peanut Butter Cup Yummies (Tammy Ford)
1 roll Pillsbury Peanut Butter Cookie dough
1 Pkg. Reese’s Miniature Peanut Butter Cups
Freeze cookie dough. Preheat oven to 350* Grease mini muffin tins. Slice dough into 3/4-inch slices. Quarter ea. slice and put one quarter into each tin. Bake 5-8 min. or until just beginning too lightly brown. Remove from oven and put a Peanut Butter Cup in middle of each. Smooth melted chocolate on top.
These freeze well.
Pea Peanut Salad Recipe (Kit Fessendon)
1 pkg.(10 oz.) frozen peas, thawed and drained (I like baby peas)
1 cup Spanish or Honey Roasted peanuts (I like dry roasted)
1/4 cup sour cream
2 TBS mayonnaise
1/2 cup sugar
In a medium bowl combine peas and peanuts. In a small bowl, stir together sour cream, mayonnaise and sugar until well combined. Spoon over pea mixture; stir until coated.
This is the recipe I started out with years ago….now I don’t use the sugar, add chopped red onion, use less light mayo and light sour cream, add more peanuts and a dollop of Ranch dressing. I also think it tastes best after it sits for a while. (the flavors combine)

PBJ Strata (Justine Dunn)
8 slices white bread
Peanut butter of your choice
Preserves of your choice
3 eggs
1/2 cup sugar
2 cups milk
Cooking spray
Powdered sugar for garnish
Fresh Strawberries for garnish
Preheat oven to 350*
Cut crust off bread and then make PB & J sandwiches. Spray 9x9 pan with cooking spray, place sandwiches in pan. Whisk eggs and sugar in bowl, gradually add milk and mix well. Pour mixture over bread and let stand 30 min.
Place baking pan in larger pan and pour 1-inch hot water in larger pan.
Bake 25-30 mins. Or until toothpick comes out clean.
Garnish with strawberries and powdered sugar and enjoy warm or chilled.
Yields 10 servings
Taffy Apple Salad (Dee Berndt and Mary Cunningham)
1 8oz. can crushed pineapple
1 egg
1 TBS. Flour
1/2 cup sugar
2 TBS. apple cider vinegar
(Heat in pan on medium hi gh until it thickens…let cool in fridge for 1 hr.)
Add:
4-5 cups chopped apples (Red Delicious)
1 cup salted peanuts (or unsalted)
8 oz. Cool Whip
This goes well as a side dish with turkey and you can make the pineapple goop the night before and just mix in the apples, nuts and Cool Whip at the last minute. It’s actually better this way.
Peanut Butter and Grape Jelly Bars (no-name)
3 cups flour
2 TBS. sugar
1 1/2 tsp. baking powder
2 sticks butter, softened
1 egg
1 cup Concord Grape jelly
1 bag (10oz.) peanut butter chips
1) Heat oven to 375*. Mix flour, sugar and baking powder in a large bowl. Blend in butter to make crumbs the size of peas. Set aside 1 1/2 cups of the mixture; beat egg into remainder.
2) Press egg-crumb mixture firmly into a greased 13 x 9-inch baking pan; spread grape jelly over the crust. Sprinkle peanut butter chips over jelly; top with reserved crumb mixture.
3) Bake until crust turns golden brown, about 25 mins. Cool for 30 mins. On wire rack;cut into squares.

Spicy Peanut Sesame Noodles
Before cooking ….thoroughly blend in a food processor:
2 cups natural unsalted smooth peanut butter
1/2 cup rice or wine vinegar
1/4 light soy sauce
2 tsp. dark soy sauce
2 TBS small pieces garlic
2-6 serrano or other fresh chili peppers
3 TBS sugar
2 tsp. salt
Place mixture in a medium bowl….stir in:
1/2 cup toasted sesame oil
2 TBS chili oil gradually stir in 1 cup freshly brewed black tea until smooth.
The sauce can be covered and refrigerated for 1-2 days. Allow to reach room temperature before using.
To Cook:
Bring 4-41/2 cups water to rolling boil in large pot.
Add 1 lb. fresh Chinese egg noodles or dried spaghetti. Cook until softened, drain and rinse under cold water until cool. Drain and toss thoroughly with:
2 tsp. toasted sesame oil.
To Serve:
Place the noodles in a serving dish, top with all the sauce and stir together slightly. Garnish with peeled seeded cucumber, cut into thin strips, and cilantro leaves.
Spicy Peanut Sesame Noodles with Chicken
Prepare Spicy Peanut Sesame Noodles, above. Poach 2 boneless skinless chicken breast halves in boiling water for 5-7 mins. Let cool, shred, and stirs into final stage of sauce.
Cap’n Crunch Candy (Sandy Lebar)
1 Box Peanut Butter Cap’n Crunch cereal
1 jar dry roasted peanuts
1Pkg. Almond bark (white)
2 TBS. Peanut butter
Pour box of cereal and peanuts into large bowl or roasting pan. Melt almond bark with peanut butter in double boiler and pour over cereal mixture. Stir well to coat. Spoons onto wax paper covered cookie sheets and refrigerate several minutes.

Hoosier Peanut Bars (Mary Susnis)
1/2 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar (packed)
2 eggs
1 tsp. vanilla
1/2 tsp. salt
3 TBS. cold water
6 oz. semi-sweet chocolate chips
2 egg whites
3/4 cup chopped salted peanuts
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
Beat shortening, sugar, and 1/2 of the brown sugar (save the rest for topping). Blend in two eggs and vanilla. Add water alternately with dry ingredients. Dough will be stiff. Press dough into 13 x 9 pan. Sprinkle chocolate chips over dough and press gently.
Beat egg whites till foamy. Gradually add the remaining brown sugar and beat until stiff. Spread over chocolate chips. Top with salted peanuts. Press gently. Bake 325* for 35-40 mins. Cut into squares while warm.
African Spicy Chicken with Peanut Sauce (Catherine Carroll)
1/2 cup fresh lemon juice
2TBS tomato paste
2 cloves garlic mashed
1 TBS salt
1-1 1/2 tsp.cayenne pepper
1 tsp. hot dry mustard
1/2 cup veg. Oil
1 4 1/2 pound chicken, cut up
1 cup roasted peanuts and cashews
Combine lemon juice, tomato paste, garlic salt, cayenne and mustard in large bowl. Add oil in a stream while beating. Continue beating until well combined. Chill overnight.
Pat chicken dry, add to marinade and toss well, marinade for at least 4 hours. Drain chicken, reserving marinade. Broil chicken, skin side up, 6-in. from heat for 10 mins. Turn and baste. Broil
10 more minutes or until juices run clear.
Sauce: Combine nuts and remaining marinade in a saucepan and heat. Serve chicken over a bed of rice, spoon sauce over chicken.
Puppy Chow (Mary Cunningham)
Melt: 1 stick margarine, 12 oz. chocolate chips, and 1 cup crunchy peanut butter. Stir until smooth.
Add: 12 oz. box Crispix cereal. Stir. Put 3 cups powdered sugar in a large paper bag (like a grocery bag) add the mix and shake.

Peanut Butter Cookies (Cathy Tell)
1/2 cup shortening (1/2 butter or margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cup flour
1/2 tsp. baking powder
3/4 tsp baking soda
1/4 tsp. salt
Mix shortening, peanut butter, sugars and egg thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir into shortening mixture. Chill dough.
Heat oven to 375* Roll dough into 1 1/4” balls. Place 3” apart on lightly greased cookie sheet.
Flatten criss-cross style with fork dipped in flour. Bake 1012 mins. Makes 2 1/2“ cookies.
Peanut Brittle (Stan Yordy)
2 Cups Salted canned Peanuts
2 cups Sugar
1/2 Cup Water
1/2 Cup Light Corn Syrup
1/4 Cup Butter
1/4 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Extract
Warm peanuts in large, heavy skillet over low heat 5-7 minutes shaking occasionally. Keep warm while making brittle. Butter one baking sheet & one wooden spoon, set aside.
Mix Sugar, Water, and Corn Syrup in large saucepan. Insert candy thermometer. Cook uncovered over high heat, stirring occasionally until sugar dissolves. Then heat, uncovered, without stirring, but move a wooden spoon back & forth across bottom of pan occasionally to prevent scorching. When temperature reaches 310 degrees, remove from heat. Add Butter,
Peanuts, Soda & Vanilla and mix just to blend. Let bubbles subside and poor out as thin as possible on buttered baking sheet. Spread with buttered spatula. When cool, crack into bitesized pieces. Best if kept in airtight container 24 hours before eating.
Scotcheroos (Dee Berndt)
1-14oz. Jar creamy peanut butter
1 cup sugar
1 cup white Karo syrup
5-6 cups Rice Krispies
1-12 oz. Pkg. Semi sweet chocolate chips
1-12 oz. Pkg. Butterscotch chips
Cook sugar and Karo syrup over medium heat, stirring constantly until sugar is dissolved and mixture is more watery than syrupy. Remove from heat and mix in 14 oz. Peanut butter, mix til smooth. Add Rice Krispies and stir t il evenly coated. Pat Krispie mixture to 1/2” thickness onto a buttered jelly roll pan. Melt both chocolate chips and butterscotch chips together in a double boiler or I microwave slowly in a large bowl. Just don’t cook for long period of time or it burns. I usually start at 1 1/2 min. and stir, add time as necessary until mixture is well-blended and smooth.
Frost bars and cool to set, cut into 1 1/2” squares.