Peanut Butter Cookies

The following recipe was made during my Summer Produce cooking class. You can read about it and get other recipes HERE.

Peanut Butter Cookies – we used this recipe from Yum. I used a natural peanut butter from Trader Joes and wow… the flavor just exploded much more than I expected! Even my guests loved the truer peanut butter flavor.

Mellow Peanut Butter Cup Cupcakes

This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.

Nick’s Mellow Peanut Butter Cup Cupcake:

1 devils food cake mix
1/3 bag Peanut Butter Morsels
1 cup marshmallow fluff
1 tub pecan coconut icing

Preheat oven to 350. Line cupcake pan with liners.
Prepare devils food cake batter as directed.
Place 1 tablespoon of batter in each cupcake liner.
Place a teaspoon of marshallow fluff in the center of cupcake.
Top cupcake with remaining batter until 1/2 full.
Bake as directed on cake box.
Cool on wire rack and when cooled, frost with pecan coconut icing.

Peanut Butter Blondies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Peanut Butter Blondies

adapted from Smitten Kitten & Mark Bittman

(I doubled this recipe and baked it in a 9×13 pan.)

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour
1 cup peanut butter & jelly (Goober brand)

Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth.
Beat in egg and then vanilla.
Add salt, stir in flour. Mix in peanut butter & jelly.
Pour into prepared pan.
Bake at 350 20-25 minutes, or until set in the middle.

Thai Pasta Salad

Amy’s Thai Pasta Salad

1 lb. boneless chicken breast cubed

3/4 cup Italian Dressing (1/4 cup for marinade; 1/2 cup for sauce)

2 Tbsp Peanut Butter (you could use crunchy or smooth)

2 Tbsp Honey

2 Tbsp Soy Sauce

1/2 Tsp Red Pepper Flakes

1 bag (8 oz.) sugar snap peas

8 0z. angel hair or thin spaghetti cooked and drained

Marinade chicken breast in 1/4 cup Italian Dressing for 1 hr.

Mix remaining dressing, peanut butter, honey, soy sauce and pepper flakes with wire whisk. Set aside.

Heat large skillet or wok on med-high heat and cook chicken until brown – do not overcook.

Add Sugar Snap Peas and cook for a few minutes or until chicken is cooked.

Turn off heat

Add cooked pasta and pour mixture over it.

Mix well and serve.