Peanut butter corn flake cookies

Here's a great no-bake recipe. They are fun to make too.

• 1 ½ cups sugar
• 1 ½ cup dark corn syrup
• 2 cups peanut butter
• 6 cups corn flakes

Combine sugar and corn syrup in a npan cook stirring consistently until boiling slightly. Remove from heat and add the peanut butter. Pour of corn flakes. Stir well. Put in pan to cut, or roll into balls. 

These are even better cold. 

Easy deserts. Adams Family Cookbook.

Peanut Butter Cookies

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.




For chewier cookies, bake at 300°F for 15 minutes.



Yield: Makes about 2 dozen cookies

http://simplyrecipes.com/recipes/peanut_butter_cookies/

Thai Chicken Stir-Fry with Peanut Sauce

Ingredients

Peanut Sauce (recipe follows)

3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
2 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves


1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.


Peanut Sauce
Makes about 1 cup

Ingredients

1/4 cup reduced-fat creamy peanut butter
1 tablespoon brown sugar
2 teaspoons dark sesame oil
1/4 teaspoon paprika
1/4 teaspoon coconut extract (optional)
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice




1. Stir peanut butter, sugar, sesame oil, paprika and coconut extract, if desired, in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth.



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