Peanut Butter and Pickle Sandwiches

From the kitchen of: Paul Mineart, Sr.

  • Bread
  • Crunchy Peanut Butter
  • Sweet Pickle Chips (NOT Bread and Butter Pickles)

Directions: pretty obvious; just make a peanut butter sandwich and put a layer of pickle chips in there.
The important thing is to get the right pickles, and they’re hard to find anymore. Bread and Butter pickles (the kind with the little yellow floaty things) don’t taste right. You need real sweet pickles, and they usually only make them in midget size anymore, not as chips. I like to toast the bread lightly, but it’s not necessary. The cool thing is that the pickles keep the peanut butter from sticking to the roof of your mouth, so you can load up on peanut butter if you want.
My dad used to make this for us when we were little kids. I know it sounds strange, but give it a try; it’s great. One of my all-time favorite comfort foods, second only to apple sauce and cottage cheese mixed together.

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Peanut Butter Fudge

From the kitchen of: unknown.

  • 2 cups sugar
  • 2/3 cup milk
  • 1 pint marshmallow creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.

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Low Fat Peanut Butter Cookies

From the kitchen of: Lisa.

  • 1 2/3 cup flour
  • 1 tablespoons cornstarch
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons light corn syrup (karo)
  • 1 tablespoon vanilla extract
  • 1 egg
  • cooking spray
  • extra sugar for rolling

Preheat oven to 375. Combine first 4 ingredients, (plus cinnamon if you want to use it) in a bowl; stir and set aside.

Combine brown sugar, white sugar, oil and peanut butter in a large bowl; beat at medium speed of mixer until well blended. Add corn syrup, vanilla, egg; beat well.

Next, stir in flour mixture. (Hint: to avoid burning out your mixer’s motor you maybe should do this by hand, since the dough becomes extremely thick.) Adding some peanut butter chips is YUMMY but increases calories.

Make 48 balls out of the dough; roll them in the bowl of extra sugar; place 1 or 2 inches apart on baking sheets. Flatten each ball with the flat bottom of a glass.

Bake at 375 for 7 minutes or a little longer, until just barely browned. Remove from pans and allow to cool on wire racks.

Per cookie (48 cookies): 59 calories, 1 gram protein; 2 grams fat; 9.5 grams carbs, 5 mg cholesterol

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Peanut Butter Cookies

From the kitchen of: Pat Mineart.

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Mix butter, shortening, peanut butter, and sugars. Add eggs and vanilla. Then add dry ingredients. Drop on cookie sheets, criss-cross with fork. Bake at 375 degrees for 10-12 minutes.

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