Peanut Butter & Oreo Cheesecake Ball

Suggested Piece: Food Processor and 1.5 Qt. Insulated Bowl

Ingredients

1 pkg. (8 oz.) neufchâtel cream cheese, softened
1/4 c. peanut butter
1/4 c. powdered sugar
1/2 tsp. vanilla
2 c. crumbled Oreos (#1 cone), divided
1/4 cup finely chopped peanuts, toasted

Directions
Beat cream cheese, peanut butter, sugar, vanilla and 1-1/2 cups crumbled Oreos with mixer until blended. Refrigerate 45 min. or until firm. Combine nuts and remaining crumbled Oreos in shallow dish. Shape cream cheese mixture into ball; roll in nut mixture until evenly coated. Refrigerate 2 hours. Serve with vanilla wafers, shortbread cookies, and/or pretzel sticks.

Peanut Butter Banana Oat Bites

Suggested Piece: Stainless Steel Cookie Sheets & Turner

Ingredients
1 egg
1 ripe banana
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp Splenda brown sugar blend
2 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c ground flax seed

Directions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda brown sugar blend. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed. Add oat mixture to peanut butter mixture and mix well. Scoop batter into 1 tablespoon balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.

Crunchy Cabbage Salad with Spicy Peanut Dressing

Suggested Piece: Medium Cold Bowl

Ingredients
3 Tbsp. Peanut butter, reduced-fat & smooth
4 Tbsp. Cider vinegar
1 1/2 Tbsp. Water
2 tsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 Jalapeno, finely chopped
1 Red or green bell pepper, thinly sliced
3 Green onions or scallions, chopped
1/4 head Green cabbage (#3 cone)
1/4 head Red cabbage (#3 cone)
1/4 c. Peanuts, chopped & unsalted

Directions
In Medium Cold Bowl add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the green and red cabbage. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.

Peanut Butter Blondies

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces

Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.

Peanut Butter Pie

Suggested Piece: 12" Gourmet Skillet & 1 Qt. Sauce Pan

Ingredients
Crust
1 pkg. (14.3 oz.) Oreo's
1/2 c. butter, melted

Filling
1 1/2 c. creamy peanut butter
1/2 c. butter, softened
1 c. powdered sugar
1 c. white chocolate chips, melted
1/2 c. heavy cream

Directions
Using the #1 cone shred Oreo's into fine crumbs. Pour melted butter into Oreo crumbs, stir to combine. Press crumbs firmly into the bottom of 12" Gourmet Skillet. Heat 1 Qt. Sauce Pan on medium-low and melt filling ingredients until smooth, stirring occasionally. Pour filling into crust and chill until firm.  

Peanut Butter Bars

Suggested Piece: Bake & Roast Pan

Ingredients

2 c. powdered sugar

2 c. graham cracker crumbs (#1 cone)

1 c. butter, melted

1 c. peanut butter

Milk chocolate chips, melted

Directions

Process a stack of graham crackers on #1 cone into medium bowl. Mix together crumbs with sugar, butter, and peanut butter. Press firmly into bottom of Bake & Roast Pan. Drizzle, pour, or spread desired amount of melted milk chocolate chips over top. Chill in refrigerator until chocolate topping hardens. 

BEWARE! These are addictive and not for the faint of heart!  

Peanut Butter & Jelly Breakfast Bars

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. organic/all natural grape jelly
2 c. rolled oats
2 c. graham crackers, #1 cone
3/4 c. peanut butter
1/2 c. honey
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Olive oil cooking spray

Directions
Preheat oven to 350F. Spray bake & roast pan with olive oil. Using Kitchen Aid mixer combine graham cracker crumbs, oats, peanut butter, honey, vanilla, and salt; mix well. Mixture will be dry. Firmly press a little more than half of the mixture into bottom of pan. Spread the grape jelly over the top fo the bottom layer. Crumble the rest of the mixture evenly over the top of the jelly. Bake until the top is lightly brown; approx. 30 minutes. Let cool completely before cutting into squares.

Peanut Butter Banana Rolls

Ingredients
chunky peanut butter
whole wheat flour tortillas (8-inch)
honey
low-fat granola
medium bananas (as straight as possible)

Directions
Spread peanut butter evenly over each tortilla. Drizzle honey on top of peanut butter; sprinkle with granola. Place banana on one end and roll tortilla around banana. Cut in two or more pieces, serve.

Energy Bites

Suggested Piece: Cookie Sheet

Ingredients

1 c. rolled oats, quick or regular

1/2 c. peanut butter

1/2 c. flax seed

1/3 c. honey

Directions

Add all ingredients in a medium bowl and mix well. Place bowl in refrigerator for approx. 15-20 minutes so the ingredients can set. Remove from refrigerator and use a small cookie scoop or your hands to form mixture into bit sized balls. Place balls on cookie sheet and return to the refrigerator for another 15-20 minutes. Store energy bites in airtight container in refrigerator.

Optional: Add 1/2 c. mini baking M&M's or mini chocolate chips to add variety to your bites!