Recipe Source: Grandmother
1 cup Karo syrup
1 cup sugar
12 oz. peanut butter
6 cups cornflakes
Boil the first two ingredients. As soon as it begins to boil, stir in the peanut butter and cornflakes. Drop immediately on wax paper. You have to work quickly before the candy hardens. Enjoy!
My mother made these all the time when I was growing up. They are by far my favorite of her holiday candies. I used to help her make and roll them out every year just before Christmas. This recipe was used by my grandmother when she was a lunchroom lady at Minor High School.
A tip: coat your hands with butter before rolling to help keep the mix from sticking to your hands and fingers!
Recipe Source: Cooking Light Magazine
3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels
Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.
Recipe Source: Culinard
1/2 Cup Water
2 Cups Sugar
1C White Karo Syrup
2 Cups Raw Peanuts
2 Tablespoons Butter
2 Teaspoons Baking Soda
1 teaspoon vanilla
You will also need:
1 Buttered Cookie Sheet with sides
Bring water to a boil. Over medium heat, stir in sugar and syrup. Using your candy thermometer, Stir constantly and cook until it reads soft ball stage. Add raw peanuts. Also using your candy thermometer, Stir constantly and heat until it reads hard crack stage. Remove from heat and quickly stir in butter, vanilla and baking soda. Beat well. Pour into cookie sheet. Cool in refrigerator.
Recipe Source: bhg.com
Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes
1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk
Grease a 13x9x2-inch baking pan. Set aside.
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.
Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.
Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.
Sprinkle with chocolate pieces; let stand for 5 minutes to soften.
Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.
Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.
Recipe Source: recipezaar.com / “The Blues Highways Cookbook,” by Jason Girard, Blue Chef Publishing
Prep/Cooking Time: 1 hour 20 minutes / 20 mins prep
2 (6 ounce) boneless skinless chicken breasts
12 ounces smoked andouille sausages or kielbasa
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1 bell pepper, diced
1 (28 ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon worcestershire sauce
1 teaspoon file powder
1 tablespoon cajun seasoning
2 cups rice
Heat a large, heavy, dry stockpot or Dutch oven over high heat.
Slice the sausage into bite-sized pieces and brown. Remove the sausage from the pan with a slotted spoon and reserve the drippings for the next step.
Wash the chicken thoroughly under cold running water, using salt as an abrasive to scrub the flesh. Cut the chicken into ½-inch cubes and brown in the remaining oil. Add a little extra peanut oil, if needed.
Return the sausage to the pan and add the onion, celery, garlic and pepper. Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes.
Add rice and simmer about 15 minutes until rice is done, or cook rice seperatly and serve with jambalaya.
Recipe Source: bhg.com / yahoo.com
Prep/Cooking Time: Bake: 12 minutes, Prep: 25 minutes
4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar cheese (4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1 tablespoon peanut oil or other cooking oil
Using a sharp knife, cut a pocket in the side of each chicken breast half. Stuff each pocket with about 1/4 cup of cheese. Secure openings with wooden toothpicks, if needed.
In a shallow dish, stir together flour, salt and pepper. Place eggs in another shallow dish, and place bread crumbs in a third shallow dish. Coat stuffed chicken breasts in flour mixture. Dip floured chicken in beaten eggs, then coat well with bread crumbs.
In a large, ovenproof skillet, heat oil over medium heat. Cook chicken 2 to 3 minutes per side or till browned.
Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15 minutes or till chicken no longer is pink.
Makes 4 servings.
Recipe Source: bhg.com
Ingredients: Cook: 15 minutes, Prep: 30 minutes
12 cups popped popcorn (about 1/2 to 3/4 cup unpopped)
2 cups peanuts
1/2 cup candy-coated milk chocolate pieces
1/2 cup raisins
1 cup sugar
1/2 cup water
1/2 cup light molasses
1/2 teaspoon salt
Remove all unpopped kernels from popped corn. In a greased 17x12x2-inch baking pan combine popped corn, peanuts, chocolate pieces, and raisins. Set pan aside.
Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, water, molasses, and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium heat, stirring occasionally, until thermometer registers 250 degree F, hardball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hardball stage should take about 10 minutes.
Remove saucepan from heat; remove candy thermometer from saucepan. Pour sugar mixture over the popcorn mixture; stir gently to coat the popcorn mixture. Cool until popcorn mixture can be handled easily. Use buttered hands to shape mixture into 3-inch logs, about 1-1/2 inches in diameter. Wrap each log in clear plastic wrap. Makes about 36 logs.
Recipe Source: unknown
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.
Recipe Source: foodnetwork.com
Prep/Cooking Time: Prep Time: 2 minutes / Cook Time: 2 minutes
1 cup chunky peanut butter
1 cup hot fudge sauce
2 pints vanilla ice cream
4 wafer cookies or pirouline cookies
Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.
Recipe Source: Tabasco Website
1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste
In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.
In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.
Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.
Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.
Makes: 6 servings.