Crepes

Missing nice breakfasts....

Ingredients:

• 1 cup of flour
• 2 cups of milk
• 1 egg
• olive oil
• peanut butter, jelly, fruit, honey, nutella, whatever filling you like

Directions:
1) Mix the flour, milk and egg.
2) Add some olive oil to a pan and heat to medium.
3) Add 1/4 of the mixture, or enough to cover the bottom of the pan. It should be thin.









4) When it starts to bubble, flip.
5) Cook for about 1 more minute.

 6) Remove from the heat and your filling

Peanut Noodle Salad

Recipe taken from here, and I like it a lot more than the other peanut sauce recipe that I made earlier.

Ingredients:

• 8 oz pasta
• 1/2 cup peanut butter
• 1/2 cup rice vinegar
• 1 TBSP soy sauce
• 2-3 tsp chili sauce
• 5 green onions, chopped
• 2 carrots, sliced thin
• 1 stem of cilantro, chopped
• peanuts

 Directions:

1) Cook the pasta.
2) Mix the peanut butter, rice vinegar, soy sauce and chili sauce together.
3) Drain the pasta out of the water and mix in with the sauce.






4) Mix in the green onions, carrots and cilantro.
5) Top with peanuts to serve.

Teriyaki Tofu and Peanut Noodles

Recipe taken from here.

Ingredients:

• 1 block of tofu
• 1/3 cup + 1 TBSP soy sauce
• 1/4 cup + 1 TBSP white sugar
• 2 tsp grated ginger
• 2 cloves of garlic
• 3 TBSP vegetable oil
• 8 oz pasta
• 1/2 cup creamy peanut butter
• 1 tsp chili paste
• 1/3 cup reserved pasta water
• 1/2 cup shredded carrots
• 1 pepper, thinly sliced
• 3 green onions, thinly sliced

Directions:

1) Place the tofu between layers of paper towels on a plate and place a heavy pan or brick on top for 30 minutes.
2) Mix the 1/3 soy sauce, 1/4 cup sugar, 1 tsp grated ginger and garlic together.
3) Slice the tofu into cubes and put it in a shallow bowl.








4) Pour the sauce over and let sit for 1 hour.
5) Flip the tofu and let sit for another hour.
6) Put the vegetable oil in a pan and heat.






7) Add the tofu and cook for 5 minutes on each side, until it starts to change color.
8) Cook the pasta.







9) Mix the peanut butter, chili paste, 1 TBSP soy sauce, 1TBSP white sugar and 1 tsp grated ginger.
10) Add the pasta to the peanut butter mixture and add the reserved pasta water as necessary to achieve the desired consistency.




11) Add the carrots, pepper and green onions.

Oreo and Peanut Butter Cakes AND Peanut M&M Cakes

Top two layers: Oreo and Peanut Butter Cakes
Bottom layer and extra one: Peanut M&M Cakes
Frosting: unnecessary because of everything in them!
Recipe from here: http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/
Thanks Dani!

Ingredients:

• 1 package cake mix (I used Duncan Hines Moist Deluxe Devil's Food Cake Mix)
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs
• 12 Oreos, one for each cake (all my box had)
• 6 tsp Peanut Butter
• 26 Peanut M&Ms, three for each cake

Directions:

1) Preheat the oven to 350F/176C.
2) Line the cupcake tin with wrappers.
3) Place one Oreo in each.








4) Add 1/2 tsp to the top of each Oreo.








5) Make the cake batter.









6) Add the cake batter to the top of the Oreos.
7) Bake for about 20 minutes.







8) For the Peanut M&Ms, add 3 in the middle of the batter (in the picture, the bottom three I topped off and am about to do the top three).

Peanut Butter Pie

It does not photograph well, but the name should say it all. I've had this since I was a kid, so I don't think its going to give you a heart attack, but everyone else says it will.

Ingredients:
Pie Crust:

• 1.5 cups flour
• 1/2 tsp salt
• 2 tbsp sugar
• 1/2 cup oil (vegetable/canola/whatever)
• 2 tbsp milk

First Chocolate Layer

• 1/2 cup semi-sweet chocolate
• 2 TBSP margarine/butter
• 4-6 tsp water
• 1/2 cup powdered sugar

Peanut Butter Layer

• 1 cup margarine/butter
• 1 cup firmly packed brown sugar
• 1 cup peanut butter
• 12 oz frozen whipped topping (or whip your own cream)

Second Chocolate Layer

• 1 cup semi-sweet chocolate
• 2 TBSP margarine/butter
• 4-6 tsp milk
• 1 1/2 tsp corn syrup

Topping

• Frozen whipped topping (or whip your own cream)
• Peanuts

Directions:

Pie Crust:
1) Preheat the oven at 425F (218C)
2) Mix dry ingredients
3) Add liquids & mix with fork
4) Pat into a 9 inch pan with fingers
5) Bake for 10-12 mins
6) Cool completely

 First Chocolate Layer
7) In a small saucepan over low heat, melt the chocolate, butter, and water and stir constantly until smooth
8) Stir in powdered sugar and blend until smooth
9) Add additional water if necessary for desired spreading consistency
10) Spread mixture over bottom and up the sides of the crust
11) Refrigerate

 Peanut Butter Layer
12) In a medium saucepan, combine butter/margarine and brown sugar
13) Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.
14) Refrigerate 10 minutes
15) In a large bowl, beat peanut butter and brown sugar mixture at a low speed.
16) Beat for 1 minute at medium/high speed
17) Add the whipped topping
18) Mix for another minute at low speed or until it is mixed completly
19) Poor over chocolate layer
20) Refrigerate
Second Chocolate Layer
21) In a small saucepan over low heat, melt the chocolate, butter, milk and corn syrup and stir constantly until smooth
22) Add additional milk if necessary for desired spreading consistency
24) Spread mixture over peanut butter layer
25) Refrigerate for at least 2 hours

 Topping
26) Garnish with whipped topping

You can also add peanuts on the top!











Side Note: The actual recipe is half of the chocolate amounts, but I always double it. Way better.

Did I mention that this recipe is in the cookbook I made when I was 14 to be able to go to Costa Rica?