Peanut Butter Cup Ice Cream

Note: one of the great things about making your own ice cream is that you can control the amount of sugar or fat! You may want to use cream instead of the fat-free half and half or full-fat half and half. You could also use whole milk instead of the 1 percent milk. Because of the fat in the peanut butter, I don't think these other fats are needed.
Ingredients:
1-1/8 cups good quality, but NOT natural peanut butter
3/4 cup white sugar
1-1/4 cups 1 percent milk
2 cups fat-free half and half
1-1/2 teaspoons pure vanilla extract
1 cup Reese's Peanut Butter Cups, chopped in small pieces and additional ones to garnish.

Directions:
In a medium mixing bowl, use a handmixer to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the half and half and vanilla. Pour the mixture into the freezer bowl; turn on the machine. Mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the chopped candy though the top and let mix in completely. The ice cream will have a soft texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Because I like a harder ice cream, I usually freeze it for about 2 more hours. Remove from freezer about 15 mintues before serving. Garnish with additional Reese's Peanut Butter Cups.

Thai Chicken Quesadillas

Ingredients:
2 large boneless skinless chicken breasts, diced
2 tablespoons grated ginger
1 teaspoon Tabasco or cayenne pepper sauce
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
8 (9- to 10-inch) flour or wheat tortillas
8 ounces Monterey Jack Cheddar cheese, grated
1/3 cup thinly slice green onions
1/2 cup diced roasted salted peanuts
1/4 cup chopped cilantro

Directions:
Brown chicken in a large non-stick skillet until it is cooked through. Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 3/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. (I used an electric griddle.) Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Peanut Butter & Honey Popcorn

Ingredients:
1/2 cup sugar
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon vanilla (optional)

Directions:
Place popcorn in a large bowl. In a small saucepan, combine sugar and honey. Bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla, if using. Pour peanut butter syrup over popcorn. Stir and serve. (You can place the popped popcorn in a large paper bag, then pour over the syrup and shake.)

Million Dollar Peanut Butter Cookies

Ingredients:
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury refrigerated peanut butter cookies, well chilled.

Directions:
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.Bake 7 to 12 minutes or until edges are golden brown. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Peanut Butter Cup Cookies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions:
Preheat oven to 375 degrees F .In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.

Grad Caps

Ingredients:
Miniature peanut butter cups
Frosting or peanut butter
Chocolate-covered graham crackers
Fruit leather

Directions:
Step 1
Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.
Step 2
For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.
You can also use a mini m&m’s to hold the tassel.

Candy Bar Cookies

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 ounces each), chopped
1 package butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 package peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package milk chocolate chips

Directions:
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag; cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.

Thai-Inspired Stuffed Chicken Breast & Slaw

Ingredients:
1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted

Thai-style slaw:
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced

Garnish:
1/2 English cucumber, thinly sliced
1 lime, wedged Cilantro sprigs

Directions:
For the chicken:
In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with a toothpicks.

In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.

For slaw:
In a large bowl mix together all ingredients and refrigerate.

To plate:
Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

Peanut Butter Cup Fancies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups quartered miniature peanut butter cups (about 30 cups)
1/2 cup melted milk or semi-sweet chocolate chips for drizzling

Directions:
1. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream the peanut butter and butter in a mixer. Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined. Stir in the peanut butter cups. Chill in the refrigerator for 1 hour, or until firm enough to handle.
3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper. Bake at 375 degrees for about 10-12 minutes, until just turning golden. Do not overbake! Cool slightly and transfer to wire rack to cool completely.
4. Drizzle cookies with melted chocolate.