Peanut Butter Chicken

May 31, 2013 Leave a Comment
Peanut Butter Chicken

Peanut Butter Chicken

Moist and delicious!  Serve with rice pilaf and salad.

 

Peanut Butter Chicken/Joyce Delorey/The Greco Family “Cook”Book

Peanut Butter Chicken

4 chicken breast, skinned, boned and cut into 1” chunks

Marinade:  ½ cup peanut butter

½ cup peanut oil

¼ cup white wine vinegar

¼ cup soy sauce

¼ cup lemon juice

4 cloves garlic, minced

1 dried red chili pepper, minced

2 tsp. ginger, fresh, chopped

Marinate chicken overnight.  Place on skewers and barbecue.  Serve

(Recipe for the Peanut Butter Chicken was in The Greco Family “Cooks”Book, Joyce Delorey, 1998.)

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Peanut Butter Cookies

May 20, 2013 Leave a Comment
Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies Recipe

Peanut Butter Cookies

1 cup creamy peanut butter

1 cup sugar

1 egg

1 Tbsp. toasted wheat germ

1 tsp. PURE VANILLA EXTRACT

½ -3/4 cup semi-sweet chocolate chips

Preheat oven to 350 F.  Combine all of the ingredients in a bowl and mix by hand until the peanut butter is no longer sticky – 3 minutes or so.  Spoon out in rounded tablespoon-sized balls onto ungreased cookie sheets.

Press down each with a fork.  Bake at 350 F. for about 10-12 minutes, until the bottoms are just turning slightly golden.  For about 10 minutes after coming out of oven and then gently puts them on absorbent paper to cool completely.        18 cookies

(Recipe for Peanut Butter Cookies came from Penzeys Spices)

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Peanut Blossoms

March 4, 2013 Leave a Comment
Peanut Blossoms

Peanut Blossoms

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

These Peanut Blossoms Cookies are GREAT.  You make the peanut cookies…bake them…immediately top with each cookie with a Candy Kiss.  

Peanut Blossoms Recipe

Peanut Blossoms

1 ¾ cups flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

Sugar

About 48 milk chocolate candy kisses

Preheat oven to 375 F.  In large bowl, combine flour, ½ cup sugar, brown sugar, milk, vanilla and egg at low speed until stiff dough forms. 

Shape into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheets.

Bake at 375 F. for 10 to 12 minutes or until golden brown.  Immediately top each cookie with a candy kiss, pressing down firmly so cookie CRACKS around edge.               4 dozen

(Recipe for Peanut Blossom was in Pillsbury Classic Cookbook)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chex Muddy Buddies

December 28, 2012 Leave a Comment
Chex Muddy Buddies

Chex Muddy Buddies

My niece, Harpur Shea, made these Chex Muddy Buddies for Christmas Eve – it was really gooooood.  You can get your choice of Rice, Corn, Chocolate or Honey Nut Chex Cereal to make your Muddy Buddies for New Year’s Eve.

Chex Muddy Buddies

Chex Muddy Buddies

9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex Cereal

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp. vanilla

1 ½ cup powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chip, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-qallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Did you know?  Another popular name for this favorite mix is “puppy food”.  Chow down; it’s doggone good!

(Recipe for the Chex Muddy Buddies was on Rice Chex, 2012.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Nut Mallo Goodies Recipe

October 13, 2012 Leave a Comment

Nut Mallow Goodies

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Nut Mallo Goodies Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Nut Mallow Goodies

1 cup chocolate chips

1 cup butterscotch chips

½ cup peanut butter

3 cups miniature marshmallows

1 cup salted peanuts

 

Combine chocolate chips, butterscotch chips and peanut butter in top of a double boiler until morsels melt.  Add marshmallows and salted peanuts.  Mix well.  Spread in lightly-greased 8” square pan.  Chill until firm.  Cut into 1” squares.      Makes 64 one-inch squares

(Recipe for the Nut Mallo Goodies was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Nut Mallow Goodies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Peanut Butter Squares

August 30, 2012 Leave a Comment

Peanut Butter Squares

I made the Peanut Butter Squares recipe in the 90’s, I had gotten the recipe from a co-worker.  The only thing you should do is make it in the cooler months.  Because the chocolate that goes on the top of the squares, will melt from the heat in the summer (June to mid September).

Peanut Butter Squares Recipe

Peanut Butter Squares

½ cup sugar

½ cup packed brown sugar

1 egg

½ cup margarine, softened

1/3 cup chunky peanut butter

1 cup flour

1 cup quick-cooking oatmeal

½ tsp. baking soda

¼ tsp. salt

Preheat oven to 350F.  Grease a 9 x13 pan.  Mix sugars, egg, margarine and peanut butter in large bowl.  Stir in flour, oatmeal, baking soda and salt.  Spread in pan.  Bake 17 – 22 minutes or until golden brown; cool.

Peanut Butter & Chocolate Frosting

1 1/2 cup powdered sugar

¼ cup chunky peanut butter

2 Tbsp. milk

Use enough milk to make it spreadable; then reserve 1/3 cup of the peanut butter frosting.

3 Tbsp. cocoa

1 Tbsp. milk

Stir into remaining frosting.  Add more milk until spreading consistency.  Spread cocoa frosting first, then drop peanut butter on top by teaspoonful; then swirl for marbled effect.

Hope you enjoyed making the Peanut Butter Squares recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Peanut Blossoms Cookie Recipe

August 18, 2012 Leave a Comment

Peanut Blossom

I made the Peanut Blossoms Cookie Recipe since 1990.  My husband’s mother, Marie Shea, also made this recipe for a long time.  It is one way of using up the chocolate kisses that would be left over from a holiday; such as Eater and Christmas; you always have left over kisses…I know I do.

Peanut Blossoms Cookie Recipe

Peanut Blossoms

1 ¾ cups flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

Sugar

48 milk chocolate candy kisses

Heat oven to 350F. for 9 to 12 minutes.  In large bowl, combine flour, ½ cup sugar, brown sugar, baking soda, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms.  Shape into 1-inch balls; then roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake on 350F. for 9 to 12 minutes or until golden  brown.  Immediately top each cookie with a candy kiss, pressing down firmly until cookie cracks around edge; remove from cookie sheets.

Makes 4 dozen cookies

 

(Recipe for Peanut Blossoms is from Pillsbury Classic Cookbooks, 1989, Poppin’ Fresh Homemade Cookies, page 32, October issue)

Go onto my site: annettes-sweet-treats.com, and leave message – it’s at the top of each recipe, on the right side…it will tell you to leave a comment.  I would like to know what you thought of the RECIPE.

 

Hope you enjoyed making Peanut Blossoms Cookie Recipe, if so, click “Like”.

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Peanut Butter Cookie Recipe

July 5, 2012 Leave a Comment

Peanut Butter Cookies

For the life of me, I can’t remember where I got this Peanut Butter Cookie recipe.  But I make cookies for Mike’s (my husband) office, and there is a man by the name of Mike McDermott, who is Lactose intolerant, who just loves these cookies.  Unfortunately, I don’t make them that often, but when I do make them, he goes CRAZY for them.

Peanut Butter Cookie Recipe

Peanut Butter Cookies

¾ cup peanut butter

½ cup Crisco

1 ¼ cup brown sugar

3 Tbsp. milk

1 Tbsp. vanilla

1 egg

1 ¾ cups flour

¾ tsp. salt

¾ tsp. baking soda

 

Preheat oven to 350F.  Beat peanut butter, crisco, brown sugar, milk and vanilla until it’s well blended. Then add the egg; beat until it’s blended.   Put the flour, salt and baking soda into the bowl; and mix well.

Drop rounded teaspoonful’s 2 inches apart on UNGREASED cookie sheets.  With the fork dipped in flour, make a cross-hatch ( X ) on the top of each cookie.  Bake the cookies on 350F. for 11 to 13 minutes.

Hope you enjoyed the Peanut Butter Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Candy Recipe: Chocolate Peanut Butter Balls

May 13, 2012 Leave a Comment

Chocolate Peanut Butter Balls

This Chocolate Peanut Butter Balls candy recipe came from my mother-in-law and is a favorite of my husband’s.  If you like peanut butter cups, you’ll love these!

Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

2 Cups Peanut Butter

1 stick margarine (softened)

1 pount confectioner’s sugar

Candy Kisses (you’ll need approximately 1 “kiss” per ball)

1/4 stick Parafin Wax (cut into small pieces)

Mix the first 3 ingredients well, using your hands if necessary.  Roll into balls about 1 inch in diameter and place on a waxed-paper lined cookie sheet.  Refridgerate for a couple of hours (overnight is best).  Melt the parafin wax and candy kisses in a double-boiler (use 1 kiss per ball, plus maybe 10 extra to be safe).  Make sure the wax and chocolate are mixed well.  Drop cold balls into chocolate 1 at a time, coating each well and lifting them from the chocolate, using 2 teaspoons, and placing them back on the waxed-paper lined cookie sheet.  Refridgerate again until they are easy to handle.  Then place them in a plastic lined container in layers separated by waxed paper and store them in the refridgerator, or even in the freezer if you will be keeping them for a long time.

If you like this Chocolate Peanut Butter Balls candy recipe, please click “Like” below!  Enjoy, and try not to eat too many!!

 

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