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INGREDIENTS 1 cup Crunchy Peanut Butter 6 tbsp Honey 1/8 tsp Salt 3 cups Rice Krispies Cereal 1 1/2 cups Vegan Chocolate Chips INSTRUCTIONS Line muffin pan with liners and lightly spray with non-stick spray. Melt peanut butter, honey, and salt together on low heat until melted and well combined. Remove from heat. Stir in Rice Krispies. Mix wel. Evenly distribute mixture into liners. Press down firmly. Melt chocolate chips over low heat. Stir constantly until melted. Remove from heat. Spoon melted chocolate over each treat, distributing smoothly and evenly. Put in the refrigerator until firm. This article and recipe adapted from this site

INGREDIENTS 1 cup corn syrup 1 cup powdered sugar 1 cup peanut butter (I like chunky the best) 1 tsp vanilla 4 cups Rice Krispies cereal INSTRUCTIONS Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal. Drop by spoonfuls on silicone mats or waxed paper. Cool slightly and roll into balls. NOTES You can also add some chopped peanuts for a little bit of crunch. This article and recipe adapted from this site

Ingredients 1 pie crust 9-inch, baked and cooled or make your own crust Peanut Butter Crumbles 1/2 cup powdered sugar 1/4 cup creamy peanut butter Peanut Butter Filling 1 small box instant vanilla pudding mix 1 1/2 cups milk 1/2 cup peanut butter 1 cup whipped cream or 1 cup of cool whip Whipped Topping On Top of Pie 2 cups whipped cream or 1- 8 oz. container of cool whip for topping if making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped. Instructions Peanut Butter Crumbles Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter. Mix on medium speed until small peanut butter crumbles start to come together. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form. Add half the peanut butter nuggets to the bottom of the pie shell. Peanut Butter Filling Using a mixer, ...

Ingredients 8 ounces cream cheese softened 1 cup creamy peanut butter 1 cup confectioners sugar 1/4 cup milk 1 teaspoon vanilla extract 2 8 ounces frozen cool whip, thawed 9- inch store bought chocolate Oreo pie crust Chocolate syrup for garnish optional Peanut butter chips for garnish optional Instructions Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving. Spread mixture into prepared pie crust. Chill pie in the refrigerator for at least 4 hours or overnight. Before serving top pie with remaining cool whip. Garnish with chocolate syrup and peanut butter chips if desired. This article and recipe adapted from this site

Ingredients: 1 cup creamy peanut butter 1/2 cup powdered sugar 1/8 tsp salt 1/4 tsp vanilla extract 1 pkg fudge brownie mix, baked and cooled (I like Betty Crocker’s Family sized fudge brownies) 18-oz semisweet chocolate or chocolate candy melts Sprinkles for decorating the tops Directions: 1. Make the brownies according to the box. Make sure to follow the direction to make fudgy brownies and not cake-like ones. Cook in a 13×9 pan. Cool. 2. While brownies are cooling, make the peanut butter balls. In a bowl, whisk together peanut butter, powdered   sugar, salt and vanilla. Make sure you get all the lumps out. 3. Chill the peanut butter mixture for 15-30 minutes in the freezer to make it easier to roll the balls. 4. Remove from freezer, scoop TBSP of mixture and roll into a ball. Repeat with all the peanut butter mixture. 5. Cut the brownies into small squares, about 1 ½” in size. Pick up a square and gently flatten it with your palm. 6. Place a peanut butter ball in the middle of t...

Ingredients 1 Tbsp. coconut oil 1/2 onion sliced 2 garlic cloves chopped 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved 3 quarter-inch slices slices galangal or ginger 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces 2 teaspoons red Thai curry paste 4 cups chicken broth see Note 1 if vegan or on Whole30 4 cups canned coconut cream or coconut milk 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp 8 oz. white mushroom caps sliced 1-2 Tbsp. coconut sugar if on Whole30, see Note 3 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan 2-3 Tbsp. fresh lime juice 2-3 green onions sliced thin fresh cilantro chopped, for garnish Instructions In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken br...

Ingredients: 1½ lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions: Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 – 60 minutes longer. Top with sour cream (optional) This article and recipe adapted from this site