Styling/Photos by Brooke Echols
Cook of the Month | Annie Fossett, North Alabama EC
Peanut Butter Chocolate Trifle
1 3.9-ounce package Jello chocolate instant pudding mix
1 3.4-ounce package Jello vanilla instant pudding mix
3 cups cold milk, divided
¼ cup creamy peanut butter
1 8-ounce tub Cool Whip, thawed
and divided
30 Chips Ahoy! Cookies, chopped
3 tablespoons chocolate syrup
Empty dry pudding mixes into separate medium bowls. Add 1½ cups milk to each, beat with whisk for 2 minutes. Add peanut butter to vanilla pudding, beating well until blended. Stir ½ cup Cool Whip into pudding in each bowl. Spoon chocolate pudding mixture into 2-quart serving bowl. Cover with layers of half each of the remaining Cool Whip and chopped cookies. Repeat layers, using vanilla pudding mixture. Drizzle with syrup. Makes 12 servings; 2/3 cup each.
Peanut Butter Granola
2 tablespoons smooth peanut butter
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup oats
Combine peanut butter and honey and microwave until melted. About 15-20 seconds. Stir in cinnamon and vanilla. Add oats and stir till well coated. Spread out on a cookie sheet sprayed well with cooking spray. Bake at 350 degrees for 7-8 minutes until slightly brown. Let cool until dry and crunchy.
Angela Bradley, Clarke-Washington EC
Peanut Butter Bars are a peanut butter lover’s dream. Peanut butter cake-like bars enhanced with a decadent peanut butter frosting. There’s perfect peanut butter sweetness in every bite. Simple and delicious, these Peanut Butter Bars are easy to make and even easier to eat! A not-too-sweet cake-like base gives a great foundation to this frosting that is a treat right by itself. For more great recipes like this one, visit us at thebutteredhome.com.
Peanut Butter Bars
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups cake flour
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
Frosting:
3/4 cup butter
1/4 cup buttermilk
1/2 cup creamy peanut butter
3 cups powdered sugar
1 tablespoon vanilla
Preheat oven to 350 degrees. In a small saucepan, bring peanut butter, water and butter to a soft boil. Just until combined. Remove from the heat. Cool 5 minutes. In a large bowl, mix dry ingredients – flour, sugars and salt – with a whisk to sift. Slowly add in peanut butter mixture and stir to mix.
Add eggs, buttermilk and vanilla. Mix well. Pour into a lightly greased glass 9 x 13 casserole dish. Bake for 20 to 30 minutes until set. Will not rise very much. Cool.
Frosting: In a saucepan, mix all ingredients EXCEPT powdered sugar and vanilla. Bring to a soft boil and remove from heat. Add powdered sugar and vanilla. Mix well. Pour over cooled cake and allow to set. Can refrigerate to speed up this process.
Creamy Peanut Butter Pie
1 chocolate cookie pie crust
1¼ cups nonfat plain Greek yogurt
2 tablespoons coffee creamer, peanut butter or vanilla flavor
¾ cup creamy peanut butter
¾ cup peanut butter morsels, melted
1 teaspoon vanilla extract
Put all the ingredients, except crust, in a blender or food processor and blend until smooth. Pour the mixture into the pie crust and spread it out evenly with a spatula. Decorate with additional peanut butter morsels, if desired. Refrigerate 2 hours or overnight until firm.
Robin O’Sullivan, Wiregrass EC
Peanut Butter Reese Squares
1 cup butter
1 cup peanut butter
1 cup graham cracker crumbs
1 bag milk chocolate chips
1 box powdered sugar
In microwave, melt butter, then melt peanut butter, mix all together and spread into a 9×13-inch pan. Melt chocolate chips in microwave, stirring every 30 seconds until melted. Spread melted chocolate over the first layer. Let cool before cutting into squares.
Annie Fossett, North Alabama EC
Peanut Butter Fudge
½ cup butter or margarine
1 pound light brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
1 pound confectioner’s sugar
Melt butter in a medium saucepan, stir in brown sugar and milk. Bring to a boil, stirring for 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in confectioner’s sugar; beat until smooth. Spread into buttered 9-inch square baking pan. Chill until firm. Cut into squares. Makes 3½ pounds.
Wanda Monk, Cullman EC
Peanut Butter Cake
1 box yellow cake mix
1 16-ounce jar creamy peanut butter
½ stick butter
1½ cups whole milk
1½ cups white granulated sugar
Mix and bake cake according to box directions. You may use 9×13-inch pan or two 9-inch round pans. Cool cake completely. In saucepan, mix milk, sugar and butter. Cook on low until butter melts. Add peanut butter. Cook until soft stage. Spread over cake. Cool and cut into squares to serve.
Pauline Lowery, Pioneer EC
K’s Peanut Butter Pancakes
1 cup self-rising flour
3 teaspoons butter, melted
2 tablespoons honey
½ cup buttermilk
¼ cup creamy peanut butter
Mix all ingredients until well combined. Cook in lightly oiled skillet until set; flip over. Cook until set. Top with butter and syrup.
Kay Harrison, South Alabama EC
Easy Peanut Butter Cookies
1 cup granulated sugar
1 teaspoon vanilla
1 egg
1 cup dry, off-brand peanut butter
Gently mix all ingredients by hand. Drop by spoon onto a non-greased baking sheet. Bake for 13 minutes at 300 degrees. They will not look cooked through, but they are.
Cool and serve. Cook’s note: the popular name brands don’t work as well.
Becky Chappelle, Cullman EC
Themes and Deadlines
June: Potluck | March 13
July: Squash | April 3
August: Pound Cake | May 8
3 ways to submit:
Online: alabamaliving.coop
Email: [email protected]
Mail: Recipes, P.O. Box 244014, Montgomery, AL 36124
Please send us your original recipes (developed or adapted by you or family members.) Cook of the Month winners will receive $50, and may win “Cook of the Month” only once per calendar year.
