Hershey Kiss Treats

1 3/4 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkers Farm Creamy Peanut Butter
1 egg
2 T milk
1 tsp. vanilla
48 milk chocolate Hershey Kisses

In large mixer bowl combine all ingredients except Hershey Kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375' for 10 to 12 minutes. Remove from oven & top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge. YIELD: 48 cookies

Honey Peanut Chicken Wings

2 lbs. thawed chicken wings
1 cup Parkers Farm Honey Roasted Peanut Butter
1/4 cup soy sauce
1 garlic clove, minced
1 tsp. curry powder

In Large Mixing bowl, combine the Parkers Farm Honey Roasted Peanut Butter, soy sauce, garlic & curry powder until blended. Cut chicken wings into three sections, discard wing tips. Add wings to honey peanut butter mixture; stir to coat. Cover & refrigerate for 2 hours. Transfer to a ungreased 13" x 9" x 2" baking dish. Bake, uncovered at 375' for 35-45 minutes or until chicken juices run clear. Yield: 6-8 servings

Creamy Peanut Butter Pie

2 cups graham cracker crumbs
6 T melted Butter
1 cup Parkers Farm Honey Roasted Peanut Butter
2-8 oz. packages room temperaturecream cheese
1 1/2 cups confectioners sugar
1/3 cup milk
1/4 cup chopped peanuts
12 oz. whipped topping
1/2 cup chopped salted peanuts
Milk chocolate candy bar shaved
1 cup hot fudge ice cream topping, slightly warm

Preheat oven 350', in bowl combine crumbs, butter and 1/4 cup peanut butter. Mix thoroughly. Press mixture in 9" spring form pan. Bake until golden & crisp, 6-8 minutes. Remove from oven & cool completely. Beat cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter & beat until smooth. Add milk and roasted peanuts, then beat well. Fold in 4 cups whipped topping & spoon into the crust. Cover with plastic wrap, refrigerate until firm, about 2 hours. Remove from the refrigerator & spoon remaining 2 cups of whipped topping over top. Garnish with peanuts, chocolate shavings & fudge sauce.

Ultimate Sandwich

2 T butter, softened
8 slices bread
1/2 cup Parkers Farm Honey Roasted Peanut Butter
1 large, ripe banana, sliced
12 slices bacon, sauteed until crispy (optional)

Spread butter on 1 side of each slice of bread. On the other side of half o the bread slices, spread the peanut butter. Top 4 slices of bread with banana slices and the bacon. Top with remaining 4 slices of bread, butter side out. Place sandwiches on preheated grill pan or griddle. Flip them over when they become golden brown & crispy. When sandwiches are browned on both sides, remove to plates. Slice in half & serve immediately. YIELD: 4 servings

Peanut Butter Dip

1/2 cup Parkers Farm Honey Roasted Peanut Butter
1/2 cup vanilla yogurt
1/4 tsp. ground cinnamon
1/4 cup miniature semi sweet chocolate chips
Apple wedges & miniature pretzels

In a large mixing bowl, combine Parkers Farm Honey Roasted Peanut Butter, yogurt & cinnamon. Stir in chocolate chips. Serve with apples & pretzels. YIELD: 1 cup

Rolled Oat Clusters (No Bake Cookies)

2 cup sugar
1/2 cup milk
1/2 cup butter
4 T cocoa
2 T vanilla
Dash salt
1 cup Parkers Farm Creamy Peanut Butter
3 cup rolled oats (quick or regular)

Combine sugar, milk, butter & salt, in a heavy 3 quart pot. Stir. Bring to a full boil for 1 minute. Remove from heat. Add vanilla & peanut butter. Stir until smooth. Add rolled oats, cocoa and salt. Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper, cool. YIELD: Approximately 4 dozen clusters

Special K Treats

1 cup Karo syrup
1 cup sugar
1 tsp. vanilla
1 1/2 cup Parkers Farm Creamy Peanut Butter
5 cups Special K (or similar) cereal

Heat syrup & sugar to boiling & boil exactly 30 seconds. Add next 3 ingredients & drop by teaspoon onto waxed paper.

Oatmeal Peanut Butter Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup Parkers Farm peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup Parkers Farm smooth peanut butter
2 1/2 tablespoons heavy whipping cream

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons Parkers Farm peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Cookies

1 cup butter
1 cup Parkers Farm crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake at 375 degrees for about 10 minutes or until cookies are light brown. Do not over-bake.

Monster Cookies

1/2 cup (1 stick) butter, slightly softened
1 1/2 cups Parkers Farm creamy peanut butter
1 cup brown sugar
1/2 cup white sugar
3 eggs
1 tbsp vanilla
1 tsp corn syrup
2 tsp baking soda
4 1/2 cups old fashioned oatmeal
1 cup M&M's or more - I used 10 oz. big M&Ms

Preheat oven to 350° F and prepare a couple large cookie sheets with parchment paper. Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Beat in corn syrup and baking soda, then oatmeal and M&M's. Drop onto cookie sheets with an ice cream scoop and flatten slightly. Bake at 350°F for about 12 minutes or until done. Do not over bake! Remove from oven when slightly golden. Let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks. Freezing: Roll unbaked dough into balls and freeze on a cookie sheet. When completely frozen, remove dough balls to freezer bags. These will stay good for several months, depending on how sturdy your bags are. Bake straight from the freezer; they will only need an extra few minutes in the oven.

Peanut Butter Chocolate Balls

4 1/4 cups confectioners' sugar
2 cups Parkers Farm creamy peanut butter
1 stick (4 ounces) unsalted butter, at room temperature
3 cups crisp puffed rice cereal
12 ounces semisweet chocolate, coarsely chopped
12 ounces milk chocolate, coarsely chopped
2 tablespoons vegetable oil

Have ready several large baking sheets lined with parchment paper. In a large bowl, using an electric mixer on low speed (or by hand), combine the confectioners' sugar, peanut butter and butter until well blended. Add the puffed rice cereal and mix well. Using your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a tray. Cover and refrigerate for about 1 hour, or until firm. Melt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwave. Add the oil and stir until smooth. Using a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenly. Shake off any excess chocolate and put onto the lined baking sheets. Set aside for at least 2 hours to set. The peanut butter balls can sit for as long as 8 hours at room temperature before serving. Refrigerate in an airtight container for up to 2 weeks.

Steak Fajitas

1 lb. boneless beef sirloin steak
2 Tbsp. vegetable oil
2 green peppers cut into strips
2 medium onions, cut in half and cutinto strips
2 cups fresh mushrooms, sliced
1/2 cup Parkers Farm Fire Roasted Salsa
1 package flour tortillas
1/2 cup sour cream

Grill steak to desired doneness and slice into thin strips. In a large skillet, heat the vegetable oil. Add the green peppers and onion. Cook just until tender crisp. Add the mushrooms and saute for 2 minutes. Add Parkers Farm Salsa and stir to blend. Remove from heat. Place steak in the center of each tortilla. Top with onion mixture. Serve with sour cream and additional salsa.

Festive Cod

4 - 6 oz. boneless cod fillets
1/2 cup Parkers Farm Roasted Garlic Salsa

Poach fish until it flakes. Heat Parkers Farm Salsa in microwave until hot and spread over fillets. Garnish with lime slices.

Chicken Breast Ole'

4 - 6 oz. chicken breast halves
1/2 cup Parkers Farms Salsa, any variety

Grill chicken breasts until no longer pink. Arrange on an ovenproof baking dish. Spread Parkers Farm Salsa over chicken breasts. Place under broiler until salsa bubbles. Garnish with red onion slices and peppers.

Garlic Cheese Grits

2 cups grits
1 1/2 quarts water
1 Tbsp salt
2 rolls garlic cheese, diced ( or 1 garlic, 1 jalepeno)
1 stick butter
4 eggs, beaten
1/2 cup milk

Cook grits according to directions, using 1 1/2 quarts water and one tablespoon salt. Add all remaining ingredients. Pour into greased baking dish. Bake at 300 degrees for 30 minutes.

Broccoli Cheese Casserole

2 bags frozen chopped broccoli, thawed (16oz each)
1/2 cup butter, melted
4 green onions, including tops, chopped
1/2 cup chopped celery
3 tablespoons flour
1 roll garlic cheese
1 can cream of mushroom soup
1 can or jar (4 ounces) sliced mushrooms, drained

Cook broccoli, drain. Saute onions and celery in melted butter until tender. Add flour. Cook for about 2 minutes, stirring constantly. Add cheese and stir until melted. Blend in soup. Add broccoli and mushrooms. Pour into a lightly greased casserole dish. Bake, covered at 350 degrees for about 30 minutes.