CHOCOLATE AND PEANUT BUTTER CHEERIOS RECIPES

Name: Chocolate Peanut Butter No-Bake Cookies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-1/2 dozen.
Ingredients: 2 cups sugar; 1/2 cup butter or margarine, cubed; 1/2 cup 2% milk; 3 tablespoons baking cocoa; Dash salt; 1/2 cup creamy peanut butter; 1 teaspoon vanilla extract; 3 cups old-fashioned oats

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES - TASTE OF HOME

Chocolate Peanut Butter No-Bake Cookies - Taste of Home image

These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. —Jacquie McTaggart, Independence, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 8

Ingredients

2 cups sugar
1/2 cup butter or margarine, cubed
1/2 cup 2% milk
3 tablespoons baking cocoa
Dash salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old-fashioned oats

Steps:

In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Nutrition Facts : Calories 139 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 20g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

BLACK BEAN AND CORN JALAPEñO POPPERS RECIPE - TABLESPOON.…

Black Bean and Corn Jalapeño Poppers Recipe - Tablespoon.… image

Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Provided by Tablespoon Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2 cup canned (drained) or frozen (thawed) whole kernel sweet corn
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup finely shredded Mexican 4-cheese blend (1 oz)
2 tablespoons butter, melted
8 medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
1 tablespoon chopped fresh cilantro leaves

Steps:

Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, beans and corn. In another small bowl, mix bread crumbs, Mexican cheese blend and melted butter.
Divide cream cheese mixture evenly among jalapeño chile halves. Place on cookie sheet. Sprinkle chiles with bread crumb mixture; gently press into cream cheese mixture.
Bake 28 to 32 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition Facts : Calories 100 , CarbohydrateContent 6 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 1 g, TransFatContent 0 g

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