Search Results for "Pear"
Recipe Results 18 of 130 pages
Peanut Butter Pound Cake
Ingredients for Cake: 1 cup butter or margarine, softened 1/2 cup creamy peanut butter 2 cups sugar 1 cup firmly packed light brown sugar 5 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1 tablespoon vanilla extract Ingredients for Frosting: 2 cups sifted
Peanut Butter Chocolate Cake
Reader’s Recipe : D. Flinner of Canton, OH Ingredients: 1 chocolate cake mix Eggs and water (as per box mix) 1/2 cup crunchy peanut butter 1 tub chocolate frosting 1/2 cup crunchy peanut butter Chopped peanuts for garnish Directions: Preheat oven to 350 degrees. Grease and flour a 13″ x 9″ x 2″ baking pan,
Peanut Butter Oat Bars
Ingredients 2/3 butter or margarine, melted 1/4 peanut butter 1 cup brown sugar, packed 1/4 light corn syrup 1/4 teaspoon vanilla 4 cups quick oats Topping: 1 cup milk chocolate chips 1/2 butterscotch bits 1/3 peanut butter Directions Mix all ingredients together. Pour into greased 9×13 pan. Bake at 400° 12 to 14 minutes. ToppingMelt
Peanut Butter Milk Shakes
Ingredients 1 pint vanilla or chocolate ice cream 1/2 to 3/4 cup milk 2 tablespoons peanut butter Directions Place ice cream, milk and peanut butter in blender container. Cover and blend until smooth. Serve immediately.
Chilled Soy Peach Soup
Ingredients 3 lbs. fresh peaches, peeled, pitted and chopped 2 (8 oz.) containers soy sour cream, divided 1 (8 oz.) jar peach preserves 1/2 orange juice 1/2 pineapple juice 1/4 lemon juice 2 tablespoons very dry sherry, optional 2 tablespoons sugar, optional fresh mint leaves Directions In blender container, combine peaches and 1 1/2 cups
Peanut Butter Spread
Peanut Butter Spread Submitted by: Jennifer Miller of Sugarcreek, OH Ingredients: 2½ cups brown sugar 1¼ cups water ¼ cup light corn syrup ½ tsp. maple flavoring 24 oz. creamy peanut butter 13 oz. marshmallow creme Directions: In a 2-quart saucepan, bring sugar and water to a gentle boil, stirring until dissolved. Cool to room
Peanut Butter Fondue
Peanut Butter Fondue Ingredients: ¼ cup brown sugar ¼ cup light corn syrup 3 Tbsp. butter ½ cup peanut butter ½ cup evaporated milk 4 large marshmallows 1 tsp. vanilla extract Directions: Stir brown sugar, corn syrup and butter together in a small saucepan over low heat until butter is melted and mixture is combined,
Peanut Blossom Cookies
Peanut Blossom Cookies Ingredients: 1 3/4 cups all purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 tsp. baking soda 1/2 tsp. salt 1/2 cup shortening 1/2 cup peanut butter 2 Tbsp. milk 1 tsp.vanilla 1 egg Dusting sugar 48 milk chocolate kisses, unwrapped Directions: Heat oven to 375 F. In large
Sugar Snap Peas
Sugar Snap Peas Ingredients: 2 tsp. olive oil 1 lb. sugar snap peas, trimmed 3 green onions, chopped 1 clove garlic, chopped Salt and pepper to taste 1 Tbsp. chopped fresh mint 1 Tbsp. sesame seeds Directions: Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic.
Peach Basil Popsicle
Peach Basil Popsicle Courtesy of: The Almond Board of California Yield: 4 Servings Ingredients: 1 medium peach, ripe ½ cup vanilla almond milk ¼ cup plain 2% Greek yogurt ¼ cup honey 1½ teaspoons chopped fresh basil Directions: In a blender, combine the peach, almond milk, yogurt, honey, and basil. Blend until smooth. Pour into
