Peanut Butter Casserole Recipes

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

Steps:

• 1. Preheat oven to 325 degrees F.Grease a 9x13 inch baking dish with cooking spray.Add croissant pieces,french bread cubes,1 cup peanut butter chips,chopped peanut butter cups and honey roasted peanuts;mix well.
• 2. In a large bowl,combine brown sugar,splenda sweetener,peanut butter,half-and half,almond extract,eggs and chocolate milk.Whisk together until smooth.Pour into bread mixture and set aside for 20 minutes.Cover with aluminum foil.
• 3. Bake on cookie sheet in preheated oven for 35 to 40 minutes,remove cover,cool on wire rack.
• 4. For the glaze:in a medium bowl,combine milk,peanut butter and mint extract,whisk together until smooth,microwave for 2 minutes.Drizzle with the casserole,serve on a plate.Garnish with remaining peanut butter chips,enjoy.

Steps:

• In a mixing bowl, combine flour, 1/4 cup of sugar, and baking powder.
• Add milk, oil, and vanilla.
• Using a wire wisk, stir mixture until smooth.
• Add peanut butter and semisweet chocolate pieces; stir in.
• Pour batter into an ungreased 1-quart casserole dish; set aside.
• In the same mixing bowl, mix together 1/2 cup sugar, and the cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture over the batter in the casserole.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until pick comes out clean.
• Take out of the oven; top with peanuts and graham cracker crumbs.
• Serve warm with whipped cream.

Steps:

• Preheat oven to 350°.
• In a medium mixing bowl, combine the flour, 1/4 cup sugar and baking powder.
• Add the milk, oil and vanilla extract; whisk until smooth.
• Stir in the peanut butter and chocolate chips.
• Pour mixture into ungreased 1 quart casserole; set aside.
• In bowl, combine the remaining sugar and cocoa.
• Gradually stir in boiling water.
• Pour mixture over batter in dish.
• Bake uncovered for 35-40 minutes or until a toothpick in cake portion comes out clean.
• Remove and sprinkle with peanuts and graham cracker crumbs.
• Serve warm with ice cream or whipped cream.