2/3 C. chunky peanut butter
1/2 C. cream cheese, softened
3 1/2 oz. pkg. instant vanilla pudding mix
1 C. milk
1/3 c. brown sugar; packed
9 inch pie crust, baked

Blend peanut butter and cream cheese in a large bowl. Beat pudding mix into peanut butter mixture with an electric mixer on low speed, gradually adding milk.
Add brown sugar and mix well; pour into baked crust.
Freeze until firm.

Thaw 30 to 45 minutes before serving if pie has been frozen more than 2 hours.

Serves 6 to 8

From Gooseberry Patch - Quick & Easy 2

The Cookie Part:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325F.
Cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended.

Pinch sugar (Splenda)
1 cup roasted unsalted peanuts
1 tblsp. peanut oil
Pinch salt
Add the peanuts, oil, salt, and sugar to a food processor fitted with the steel blade attachment or chop and mix by hand.Process the peanut butter until a smooth paste is formed.

Keep in a covered container for up to 2 weeks in the refrigerator.

Let the peanut butter come to room temp.

Stir well before spreading on bread, crackers, pancakes or etc.

For Spicier peanut Butter---Add 1/2 tsp chili powder to the ingredients.

Makes 9 Servings

5 sticks margarine
2 1/2 cups white sugar
2 1/2 cups brown sugar
5 eggs
2 1/2 cups peanut butter
2 1/2 teaspoons baking powder
3 3/4 teaspoons baking soda
1 teaspoon salt
5 cups flour

Cream together margarine, sugars, and eggs. Add peanut butter and mix well. Add dry ingredients.
Drop by teaspoonful on cookie sheet and bake at 350 for 8-10 minutes. Makes 8 or 9 dozen.

Recipe from Amish Mennonite Cookbook II

1 pkg instant vanilla pudding; (6 oz)
3/4 cup powdered sugar
1/2 cup peanut butter
whipped topping
1 9" baked pie shell

Prepare pudding according to package directions.
Crumble sugar and peanut butter together.
Put 2/3 cup peanut butter crumbs into baked pie shell. Fill with chilled pudding. Top with whipped topping.
Sprinkle remaining peanut butter crumbs over topping.

Keep refrigerated until ready to serve.

Makes 1 9" pie

Recipe by Mary I. Smucker Goshen, IN
College Mennonite Church Source: The Best of Mennonite Fellowship Meals

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 (8 ounce) package Heath Bit's 'O Brickle Toffee Bits, divided

Preheat oven to 375 degrees.

Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended.
Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.

1 cup peanut butter
1 cup brown sugar
1 cup white sugar
3 eggs
1 Tbsp. vanilla
1 tsp. baking soda
2 cups flour
2 cups oatmeal (uncooked)
2 cups corn flakes
1 cup margarine
1 tsp. baking powder

Mix margarine with peanut butter. Mix in brown and white sugar, add eggs,
vanilla, flour, baking soda, and baking powder. Add the oatmeal and corn flakes.
Drop onto cookie sheet.

Bake at 350F for 10-12 minutes.

1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
6 oz. pkg. semisweet chocolate pieces
1 tsp. vanilla

Mix flour, baking powder and salt; set aside. In small bowl cream peanut butter and sugars until fluffy. Beat in eggs until well blended. Stir in flour mixture just until blended.
Stir in chocolate pieces and vanilla.

Spread in greased 8x8" baking pan. Bake at 350 for 30 to 35 minutes or until slight imprint remains when pressed lightly in center. (Do not over bake).