Peanut Butter Fudge Cheesecake

   This yummy dessert is from a church friend. She made if for a church social, and everyone loved it! Thanks for sharing the recipe, Sue!

Peanut Butter Fudge Cheesecake
Crust Ingredients:
   1⅓ cups graham cracker crumbs
   ⅓ cup crushed oreos
   ¼ cup sugar
   7 Tablespoons butter, melted
   ¾ cup creamy peanut butter
Filling Ingredients:
   3 - 8oz. cream cheese, softened
   1 cup sugar
   8 oz. sour cream
   3 eggs
   1½ teaspoons vanilla
   1 cup hot fudge topping (divided - ¼ cup & ¾ cup)
   Reese's peanut butter cups or ice cream topping (garnish)

Preheat oven to 350 degrees.

Mix crumbs, sugar, & melted butter. Press into bottom and up sides of a greased 9" springform pan. Bake at 350 degrees for 4 minutes. Cool.

Microwave peanut butter for 30 seconds, and spread on crust.

Mix cream cheese, sugar, & sour cream until smooth. Add eggs. Stir in vanilla. Reserve 1 cup of the filling. Pour the remaining filling into crust. Heat ¼ cup of the fudge topping for 20 seconds in the microwave. Fold hot fudge into the reserved filling. Pour this over the filling in the pan. Cut through layers of fillings with a knife to make swirls.

Place pan on a cookie sheet, and bake at 350 degrees for about 55 minutes or until center is almost set. Cool 10 minutes. Run a knife around the edges. Cool 1 hour.

Microwave remaining ¾ cup fudge topping for 30 seconds. Spread hot fudge on top. Garnish with peanut butter cups or Reese’s ice cream topping. Serves 12 to 14.

Peanut Butter Munchies

   I discovered these awesome cookies at a church potluck yesterday! I saw chocolate and thought yum, but then I took a bite and much to my surprise, I discovered a yummy peanut butter filling inside my cookie! They were so good, I went on a mission to find out who made them to get the recipe. Luckily, Cathy, who made the cookies, brought the recipe with her and left it in the kitchen. So I actually found the recipe before I found out who made the wonderful cookies!
   I loved them so much, I came home and baked a batch so my husband could taste them, too.
   I did make a couple of modifications. I decreased the cocoa powder and increased the amount of peanut butter filling. So here is my take on Cathy's awesome cookies! Enjoy!

Peanut Butter Munchies
Ingredients:
   ½ cup butter, softened
   ½ cup sugar
   ½ cup brown sugar, packed
   ¼ cup peanut butter
   1 egg
   1 Tablespoon milk
   1 teaspoon vanilla
   1½ cups flour
   ⅓ cup unsweetened cocoa powder
   ½ teaspoon baking soda
PB filling:
   1 cup powdered sugar
   ¾ cup peanut butter

   ¼ cup sugar (for rolling balls)

Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter, sugars, and ¼ cup peanut butter. Add egg, milk, and vanilla beating well. In a small bowl, combine flour, cocoa, and soda. Gradually, add the dry ingredients to the butter mixture. Use a small (1 Tbsp) cookie scoop to form chocolate balls. Set balls aside.
In a medium mixing bowl, combine powdered sugar and ¾ cup of peanut butter. Continue beating until smooth. To form into balls, use the small (1 Tbsp) cookie scoop to get dough, but then half this scoop of dough to form 2 balls. (i.e., Each small scoop makes 2 balls.)
On a plate, slightly flatten a chocolate dough ball.
Place a peanut butter ball in the center of the chocolate dough.
Shape the chocolate dough over the peanut butter ball.
Cover the peanut butter ball completely with the chocolate dough.
Roll the dough into a ball.
Repeat with all the balls. You may have more chocolate balls than peanut butter balls. This is OK. Eat them or just bake them without the filling.
Roll each finished ball in granulated sugar.
Place balls on a baking stone (or sheet) about 2 inches apart.
Use the bottom of a glass to slightly flatten each ball.
Bake for 8-10 minutes or until surface of cookies is slightly cracked. Let cookies stand for 1 minute and then transfer to wire racks or plates to cool. Makes about 40 cookies.
Enjoy!

Peanut Butter Quickies

   One of my favorite cookies from when I was younger was Peanut Butter Quickies. I loved to make them and still do! They are a family favorite for my children as well.
   This cookie is not baked, but cooked on the stove. It is very important to have your ingredients you will use at the end of cooking ready before you start to cook, so read through the instructions before starting to cook.
   Also, I can't stress enough how important it is to STIR CONSTANTLY when cooking these! I usually get one of my children to stir for me. I give them a wire whisk and tell them to be sure they stir all around (covering every part of the bottom of the pan) and tell me as soon as they see bubbles. Cook time is also important. Do not overcook these! You will have crumbly balls if you do.

Peanut Butter Quickies
Ingredients:
   1½ cups quick-cooking rolled oats
   ½ cup chopped pecans
   ¼ teaspoon salt
   ⅔ cup peanut butter
   1 teaspoon vanilla extract
   1½ cups sugar
   ¾ cup flour
   ½ cup butter
   ½ cup milk
Place oats, salt, and nuts in a bowl and set aside. Place peanut butter in measuring cup and set aside. Have vanilla and teaspoon ready and set aside.
In another bowl, combine sugar & flour and set aside.
In a large saucepan, melt butter over medium heat. Add milk and sugar/flour mixture. Stir constantly with a whisk and bring to a full boil; boil hard 3 minutes, continuing to stir constantly. Do not overcook.
Remove from heat; working quickly, add peanut butter and vanilla and stir well. Add oat mixture and stir well with a spoon. Don't use a whisk here, as it will get all clogged in the whisk.
Drop by tablespoon (small cookie scoop) onto parchment or wax paper. The cookies will spread out a little, but this is OK. Just let them cool completely to room temperature. Once cookies are cool, roll each cookie into a ball.
Makes 54 cookies.

Notes:
I prefer crunchy peanut butter when making these.
You can leave the nuts out if you want or even use a different kind of nuts, but I like them with the pecans.
If I'm in a hurry, I will melt my butter in the microwave to speed things up.
Be sure to work quickly once you remove these from the burner. They will set up quickly, so get them onto the parchment right away.
After your balls are finished, you can roll them in ½ cup of flaked coconut.

Peanut Butter Oatmeal Bars

   Peanut butter is always a hit at my house! These Peanut Butter Oatmeal Bars will definitely please any peanut butter lover! This is an old recipe from my childhood that I pulled out a few months ago. My kids devoured them in minutes which makes this a new favorite in our house!
   I just made a double batch..., and they were gone in less than 10 minutes! I almost didn't get any myself! (Here my husband is taking the last few, but he saved the last three for me.)
Peanut Butter Oatmeal Bars
Ingredients:
   ⅛ tsp. salt
   ⅔ c. flour
   ½ c. brown sugar
   ¼ tsp. baking soda
   ¼ c. peanut butter
   3 Tbsp. shortening
   1 egg, beaten
   ½ tsp vanilla
   3 ½ tsp. milk
   ¼ c. quick oats
Frosting:
   ¾ c. powder sugar
   1 Tbsp. butter
   1 Tbsp. peanut butter
   2 or 3 tsp. milk
Combine salt, flour, brown sugar, and baking soda in mixing bowl. Cut in peanut butter and shortening until crumbs form. Mix in eggs, milk, and vanilla. Add oats. Place dough in 8x11-inch greased baking pan. Bake at 375 degrees for 12 to 15 minutes. Cool and then frost. Cut into bars and serve.
Frosting: Mix together peanut butter and butter. Gradually add sugar. Begin adding milk until you have desired consistency.

   When I double this recipe... which I have to if I want any myself... I use the large Pampered Chef bar pan.