A PEANUT PICNIC
Steps:
- Burger Buns:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cookie mix, eggs, oil, and water and mix well. Stir in peanut butter chips. Shape into 1 1/2-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 13 minutes or until lightly browned. Cool on baking rack.
- Burger Topping:
- Combine coconut and food coloring to make "lettuce" for burgers.
- Burger Filling:
- In a mixing bowl, cream butter. Add sugar, cocoa, milk, and vanilla. Beat until smooth. Frost bottom of half of the cookie "bun" and sprinkle with coconut "lettuce" topping. Top burger with other half of cookie and gently squeeze the burger together. Let cool.
- Peanutty Fries:
- In a double boiler, melt chips with milk. Stir until smooth. Line 9-inch baking pan with foil. Grease and pour into pan. Spread smooth and let cool. Flip over and remove foil. Let cool until dry. Cut into strips with knife or pizza cutter. Add red gel "ketchup" to fries.
- Serve "burgers" with "fries" and garnish with Peanut Butter Bumble Bees.
- In a mixing bowl, cream peanut butter, butter, and sugar. Add cracker crumbs. Shape teaspoons of dough into small ovals and place on waxed paper. Melt the chocolate over medium heat and place in a zip-lock bag. Cut small hole in a corner of the bag and pipe 3 stripes over each bee. Insert 2 slices of almond for wings. Use a toothpick to poke holes for eyes.
PEANUT BUTTER PICNIC CAKE
From Kraft. I am have been making this recipe for years. It is one of our favorite cakes. It is NOT a light fluffy boxed mix cake. Slightly heavy but moist. I have always used homemade freezer strawberry jam
Provided by wicked cook 46
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- HEAT oven to 350°F (180°C).
- MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
- POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
- COOL 10 minutes; remove from pans to wire racks. Cool completely.
- SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
- Frosting.
- BEAT margarine; blend in peanut butter, vanilla and salt.
- ADD icing sugar alternately with milk, beating until light and fluffy.
- FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.
Nutrition Facts : Calories 812.5, Fat 28.1, SaturatedFat 5.9, Cholesterol 58, Sodium 771.2, Carbohydrate 132.8, Fiber 2.3, Sugar 94.8, Protein 10.4
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
- In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
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