Lindsay's Recipes

  Source:  Pinch of Yum  (adapted) Ingredients: 3 tablespoons soy sauce 3/4 tablespoon gochujang sauce (more if you want more spice) 2 tablespoons tomato paste 1/4 cup peanut butter 2 tablespoons water 1/4 cup brown sugar 1 tablespoon sesame oil 1 clove minced garlic 1 pound ground chicken 1/2 teaspoon salt black pepper 2 packets ramen (just the noodles, not the seasoning) 1-2 cups fresh spinach sesame seeds Directions: In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, sugar, sesame oil, and garlic. Set aside. Cook the chicken in a large skillet over medium heat. Season with salt and pepper. Boil the noodles according to package directions. Drain and set aside. When the chicken is done, add the spinach, cooked noodles, and sauce to the pan. Continue heating over medium heat, tossing to combine, until the spinach is wilted. Serve with sesame seeds.

 Source:  Cooktop Cove  (adapted) Ingredients: 9-inch graham cracker crumb or chocolate pie crust 1 cup semi-sweet chocolate chips 1 1/2 cups heavy cream, divided 1 cup creamy peanut butter 1 cup powdered sugar 8 oz. cream cheese, softened (reduced fat is fine) Directions: In a microwave-safe bowl, combine the chocolate chips and 1/2 cup cream. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted. Pour into the bottom of the pie crust. Refrigerate until set. In a large mixing bowl, cream together the peanut butter, powdered sugar and cream cheese until smooth. In a separate mixing bowl, whip the remaining cup of cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Spread over the chocolate layer in the pie crust. Refrigerate for at least 4 hours.

 Source:  Picky Palate  (adapted slightly) Ingredients: 1 box cake mix, yellow or chocolate 1 egg 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup marshmallow creme 14 oz. can sweetened condensed milk 12 oz. bag semi-sweet chocolate chips (maybe a little less) Directions: Mix together the cake mix, egg and butter until well combined. Grease a 9x13 dish and press the dough into the bottom of the dish. Mix the peanut butter, marshmallow creme and sweetened condensed milk until well combined. Pour over the dough. Sprinkle the chocolate chips across the top. Bake at 350 for 23-25 minutes. The center will be a bit jiggly but will set as it cools. Allow to cool completely before serving.

  Source: New Better Homes and Gardens Cook Book (adapted) Cake Ingredients: 2 eggs 2 1/4 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (about 3) 3/4 cup buttermilk 1/2 cup shortening 1 teaspoon vanilla Frosting Ingredients: 6 ounces cream cheese, softened 4 tablespoons butter, softened 2/3 cup creamy peanut butter 2 teaspoons vanilla 6 cups sifted powdered sugar splash of milk Directions: Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and lightly flour two 8 or 9-inch round cake pans or 1 9x13-inch pan or place cupcake liners in muffin pan.  Set pans aside. Mix together flour, sugar, baking powder, baking soda and salt.  In a mixing bowl mix bananas, buttermilk, shortening and vanilla.  Gradually add flour mixture to banana mixture until combined.  Add eggs; beat on medium speed for 2 minutes.  Pour batter into prepared pan(s). Bake at 350 until ...

Source:  Kelly Lynn's Sweets & Treats  (adapted) Ingredients: 2 1/2 cups flour 1/2 cup brown sugar, packed 2 tablespoons white sugar pinch of salt 3 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter, cold 1 cup peanut butter 1 egg, beaten 1/2 cup milk 1 1/2 teaspoons vanilla  raw sugar for sprinkling Directions: Preheat oven to 425. Line a cookie sheet with parchment paper and set aside. In a large bowl, mix the dry ingredients. Use a pastry cutter to cut in the butter, then cut in the peanut butter. Add the egg, milk and vanilla. Stir until well combined. Use hands to mix if needed. Divide the dough into two balls. On the cookie sheet, press each ball into a circle until it is about 3/4" thick. Slice each circle into 8 wedges. Sprinkle the top with raw sugar. Bake for 15-20 minutes or until done. Notes: Instead of baking all the scones at once, place half the dough on a second sheet of parchment paper. Prepare the wedges, but don't sprinkle with sugar. Fr...

Source:  Smitten Kitchen Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake. Cake Ingredients: 2 cups (250g) flour 2 1/2 cups (500g) sugar 3/4 cup (65g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 2 tablespoons vinegar 1 teaspoon vanilla 2 eggs Frosting Ingredients: 10 oz. cream cheese, softened 1 stick unsalted butter, softened 5 cups (600g) powdered sugar 2/3 cup (170g) creamy peanut butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tablespoons creamy peanut butter 2 tablespoons corn syrup 1/2 cup half and half Directions: Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar ...

Peanut Butter Chocolate Bars Source:  The Girl Who Ate Everything Ingredients: 1 yellow cake mix 1/2 cup butter, melted 1 cup peanut butter 2 eggs 1 12 oz. package chocolate chips 1 14 oz. can sweetened condensed milk 2 tablespoons butter 2 teaspoons vanilla Directions: Combine the cake mix, melted butter, peanut butter and eggs in a large mixing bowl. Press the mixture into a 9"x13" pan, reserving about 1 1/2 cups to go on top of the chocolate layer. In a small sauce pan, melt the chocolate chips with the sweetened condensed milk and butter. Remove the chocolate mixture from the heat and stir in the vanilla. Pour the chocolate mixture over the cake mixture. Use the remaining cake mixture to cover the top of the chocolate mixture. Bake at 325 for 20-25 minutes. Cool completely before serving.

Peanut Butter Blondies Source:  Gal on a Mission  (adapted) Ingredients: 1/2 cup butter, melted 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup peanut butter 1/4 teaspoon salt 1 cup flour 1 cup chocolate and/or peanut butter chips Directions: Mix together the butter and sugar. Add the egg and vanilla and mix again. Add the peanut butter and salt and mix again. Slowly add the flour, mixing until combined. Fold in the chips. Spread the mixture in a greased 8"x8" baking dish. Bake at 350 for 20-22 minutes.