Chocolate and Peanut Butter Popcorn

Prep Time: 25 minutes
Yield: About 8 to 10 servings

9 cups plain popcorn
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

1. Put the popcorn in a very large bowl.
2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.
3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
5. Break it up and serve! Store leftovers in an airtight container.

Skinny Chunky Monkey Cookies

Yield: 30 cookies

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

1. Preheat oven to 350°F.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes
4. Drop by teaspoonfuls onto ungreased cookie sheet.
5. Bake 10-12 minutes.

Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Peanut Butter Popcorn

Prep Time: 10 Minutes
Ready In: 15 Minutes
Serves: 8

2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows

1. Pour popped popcorn into a large bowl.
2. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows.
3. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth.
4. Stir in the peanut butter until well blended.
5. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Peanut Butter Brownies

Serves: 12

1/2 cup peanut butter
4 tablespoons butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped

1. Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
2. In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
3. Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.