Yields: About 3 Dozen cookies using a 1 ½” scoop Ingredients:1 ¾ cups all purpose flour¾ teaspoon baking soda½ teaspoon salt½ cup Crisco® All-Vegetable Shortening¾ cup smooth peanut butter1 ¼ cup light brown sugar, firmly packed1 large egg3 Tablespoons milk1 teaspoon vanilla extract Preparation:Preheat oven to 350° In a small bowl, stir the flour, baking
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Serves: 14-15 Ingredients: 3 cups cold milk 1 teaspoon real Vanilla extract 2 packages (3.4 ounces each) instant pudding mix, vanilla flavor 1 cup sour cream 5 medium size, ripe but firm, bananas, sliced into ¼” coins 1 package (1 pound) Nutter Butter cookies, each cookie cut into thirds 2 cups Cool Whip whipped topping,
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Serves: 4 to 8 servings, depending on how large you make the cookies! Ingredients: 1 cup peanut butter 1 cup sugar 1 each egg Preparation: Preheat oven to 350° Mix all ingredients. Drop batter by spoonful onto ungreased cookie sheet. Making criss-cross pattern with fork is optional, but cookies should be flattened somewhat in order
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Yields: About 4 Dozen cookies Ingredients: 1 ½ cups all purpose flour ¾ teaspoon baking soda ½ teaspoon salt ½ cup butter, slightly softened 1 cup smooth peanut butter 1 cup sugar plus ¼ cup sugar, divided 1 egg 2 teaspoons vanilla 1 bag of Hershey’s Kisses or Mini Reese’s Peanut Butter Cups, or both,
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Serves: 8 Ingredients: 1 each graham cracker pie crust, 9 inch 12 ounces whipped topping, thawed 2 ½ tablespoons confectioner’s sugar 1 cup crunchy peanut butter 1 capful vanilla extract Preparation: In large mixing bowl, combine whipped topping, sugar, peanut butter and vanilla. Beat well. Pour mixture into pie crust and cover with lid that
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