No bake cookies (evaporated Milk version)

Ingredients:

2 cups white granulated sugar

1 stick butter (1/2 cup)

1/2 cup evaporated milk

1 teaspoon vanilla

2 1/2 tablespoons cocoa

1/2 cup peanut butter Smooth or chunky)

3 cups old-fashioned oats

Instructions:

1. In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
2. Put wax paper on a cookie sheet or the counter. To make sure the cookies come off you can spray the wax paper lightly with cooking spray.
3. Remove from heat and stir in peanut butter and oats.
4. Spoon out quickly onto wax paper. Cookies will harden as they set.

Scotcharoos (Rice Krispie Treats)

Ingredients:

• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/2 cups peanut butter
• 6 cups crisp rice cereal
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Peanut Butter Bars (just like the old school cafeteria kind) So yummy!

From Wendy's friend Rachel Johnson in NY
1 cup white sugar


1 cup brown sugar

1 cup butter

1 cup peanut butter

2 eggs

1 tsp vanilla

2 cups flour

2 tsp soda

1 tsp salt

2 cups oats

*Blend all the ingredients together and spread in an ungreased cookie sheet.

Bake at 350 for 20-25 minutes. Don't over bake!

Frost with chocolate frosting:

Chocolate Frosting
4 cups powder sugar

3 T. cocoa

1/2 cup butter

1 tsp vanilla

2-4 T. milk
Combine first three ingredients, stir butter in very well. Add vanilla and then milk slowly until right consistency.

Peanut Butter Ganache

1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar

Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy.

Peanut Butter Chocolate Cheesecake

Cheesecake Recipe

4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

1. Preheat the oven to 350 F and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan.

6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

How to make PB Chocoalate cake:

The crust is just the basic graham cracker crust or Oreo Crust (your choice). So make the crust and bake it and let it cool.
After the crust is cooled, spread a layer of plain smooth peanut butter on bottom of crust. Then sprinkle crushed Butterfingers over peanut butter. Make cheesecake and pour batter over butterfingers and peanut butter. Bake and cool cheesecake. Once cooled spread a layer of cool hot fudge on cheesecake and then sprinkle with chopped peanut butter cups. Pipe the peanut butter ganache around the outer edge.

See the Peanut Butter Ganache recipe for topping

Peanut Butter Blossoms

By: Wendy Connors

1/2 Cup Shortening
1/2 Cup Peanut Butter
1/2 cup Firmly packed Brown Sugar
1/2 Cup Sugar
1 Large Egg
2 T Milk
1 tsp. Vanilla
1 3/4 Cup All purpose flour
1 tsp baking soda
1/2 tsp salt
Sugar
Hershey's Kisses, unwrapped

Heat oven to 375 degrees F

Cream together, peanut butter, shortening, brown sugar and 1/2 cup sugar. Add Egg, milk and vanilla, beat well.

Stir together flour, soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

Shape into 1 inch balls roll in sugar, place 2 inches apart onto an ungreased baking sheet.

Bake for 10-12 minutes or until golden brown.

Top each cookie immediately with an unwrapped kiss, pressing firmly down so that the cookie cracks around the edge. Remove from cookie sheet to cool.

Hershey Kiss Peanut butter cookie 2

1c brown
1c confectioner sugar
1c white
3c peanut butter
3 eggs

Bake 350 Degrees for 10-15 minutes!

*You can do them with more confectioner's sugar if you like a really solid cookie. I also use a small scoop to form these and just put the flat side down on the cookies sheet-no rolling and rolling!

Chocolate Drizzled Peanut Butter Cheesecake

Recipe By: Wendy Connors (Hershey's)

Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)

Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.

GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

No Bake Cookies

Recipe By: Wendy Connors

Ingredients
2 Cups Sugar
1 tsp Vanilla
1/4 Cup Cocoa
3 Cups Oats
1/2 Cup Milk
1/2 Cup Peanut Butter
1/2 Cup Margarine

Directions
Boil Sugar, Cocoa, Milk, Peanut Butter and Margarine for 2-4 minutes, until bubbly and dark.
Add to Oats and Vanilla
Spoon onto wax paper, cool, refrigerate if desired

Easy Peanut Butter Fudge

Recipe By: Wendy Connors

Ingredients
1/2 Cup Butter
3/4 Cup Creamy peanut Butter
2 1/4 cup Brown sugar
1 tsp Vanilla extract
1/2 Cup Milk
3 1/2 Cups Powdered Sugar

Directions
Melt butter in a saucepan over medium heat. Stir in Brown Sugar and milk. Bring to boil and boil for 2 mintues, stirring frequently. Remove from heat, stir in peanut butter and vanilla. Pour over sugar in a
large bowl, beat until smooth; pour into an 8x8 dish, chill until firm an cut into squares.

Peanut Butter Rice Krispie Treats

Recipe By: Wendy Connors

Ingredients

Topping:
3 T Butter
Chocolate Chips (melted)
1 pkg (10 oz) Regular Marshmallows
or 4 cups miniature marshmallows
1/2 Cup Peanut Butter

Directions
Melt butter in large saucepan over low heat. Add Marshmallows and stir until completely melted. Remove from heat stir in peanut butter, mixing until smooth.
Add Rice Krispies cereal, stir until well coated.
Using butter spatula or waxed paper, press mixture evenly into a 13x9x2 inch buttered dish. Cut into 2 inch squares and serve. Top with melted chocolate chips if desired.

Peanut Butter Oatmeal Chocloate chip Cookies

Recipe By: Wendy Connors

Ingredients
3 cups Flour
1 1/2 Cup Butter
3 tsp Baking Soda
1 1/2 Cup Peanut Butter
1 1/2 tsp Salt
1 1/2 tsp Vanilla
1 1/2 cup Quick rolled Oats
3 Eggs
1 1/2 Cup Sugar 1 1/2 C Brown Sugar
2 C. Chocolate Chips

Directions
Cream Sugars, butter and peanut butter. Add vanilla and eggs, beat well. Add Dry ingredients, mix well but do not overbeat. Stir in chocloate Chips.
Bake at 375 degrees for 10-12 minutes or until golden brown, do not over bake!

Peanut Butter Cookies

Recipe By:Wendy Connors

Ingredients
1/2 Cup Sugar
1 Egg
1/2 Cup Brown Sugar
1 1/4 Cup Flour
1/2 Cup Peanut Butter
3/4 tsp Baking Soda
1/4 Cup Butter
1/2 tsp Baking Powder
1/4 Cup Shortening
Hershey's kisses

Directions
Mix Sugars, PB, butter, shortening and egg. Stir in remaining ingredients. Cover and Refrigerate for 3 hours.
Form into 1 1/4 inch round balls, place on ungreased baking sheet. Flatten in crisscross pattern with a fork dipped in flour.
Bake at 375 degrees for 9-11 minutes. Cool for 2 minutes and then add Hershey's kisses.