BEVERAGE DISPLAY REFRIGERATOR
20.10.2011., četvrtak
PEANUT BUTTER REFRIGERATE - BUTTER REFRIGERATE
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PEANUT BUTTER REFRIGERATE - REFRIGERATOR DOOR SHELVES - FRIDGE FREEZER COMPARISON. Peanut Butter Refrigerate
Recipe: Choco-Peanut Butter Cups DESCRIPTION Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups. INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies 1 cup Hershey®'s premier white baking chips (6 oz) 1 1/2 cups JIF® Creamy Peanut Butter 1 cup Hershey®'s semi-sweet baking chips (6 oz) 4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)* DIRECTIONS 1.Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. 2.Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. 3.In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup. RECIPE: Double-Delight Peanut Butter Cookies DESCRIPTION It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner! INGREDIENTS 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup JIF® Creamy Peanut Butter 1/2 cup powdered sugar 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled DIRECTIONS 1.Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. 2.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. 3.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. 4.Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. 5.Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. High Altitude (3500-6500 ft): No change. See also: glass refrigerator storage sets maytag refrigerator not cold freezer cooking side by side freezer 42 inch built in refrigerators epa refrigerant recovery certification ge cafe counter depth french door refrigerator ge refrigerator gasket thermo forma freezer compact office refrigerator |