I just posted a few on my new blog! Peanut Butter brownies, and my favorite Peanut Butter Pie: Peanut Butter Brownies: The Sweetest Accident RE: LOOKING for: peanut butter desserts Posted by: gazania (My Page) on Sun, Dec 23, 07 at 14:06 Peanut Butter Meltaways 2 12 oz bags Nestles White Chocolate Morsels 1 18 oz jar peanut butter 1 12 oz bag Nestles Semi-Sweet Chocolate Morsels In large bowl, melt white morsels in microwave on high power for about 3 minutes, stirring every 40 seconds. When smooth, stir in peanut butter till completely smooth and blended. Pour into well buttered 9 x 13 pan. Melt Semi-Sweet morsels in microwave till smooth. Pour over peanut butter mixture in pan and marble in well with a spatula. Don't completely blend, but just leave a little 2 color swirl for looks. Chill for about an hour. It is easier to cut and remove from the pan if not too cold. This could also be dropped by the spoonfull into little paper candy cups while warm. RE: LOOKING for: peanut butter desserts Posted by: pat_t (My Page) on Mon, Dec 24, 07 at 0:22 Here's my contribution: PAR EXCELLENCE 1 cup graham cracker crumbs 1/4 cup packed brown sugar 6 Tblsp. butter, melted & divided 2 (8 oz.) pkgs. cream cheese, softened 2 cups sugar 2 tsp. vanilla extract 2 cups creamy peanut butter 1-1/2 cups heavy cream, whipped 1 cup unsalted dry roasted peanuts, chopped 4 oz. semisweet chocolate 3 Tblsp. plus 2 tsp. hot coffee In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings. RE: LOOKING for: peanut butter desserts Posted by: joybugaloo (My Page) on Sat, Jan 5, 08 at 2:05 This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive. Chocolate Peanut Butter Mousse Torte 3 cups sugar 2 2/3 cup all purpose flour 1 cup plus 1 tbs. unsweetened cocoa powder 2 tsp. baking soda ¾ tsp. baking powder ¼ tsp. salt 1 tbs. espresso powder dissolved in 1 ¼ cups of warm water ¾ cup vegetable oil 1 ½ cups buttermilk 3 large eggs (room temperature) 2 tsp. vanilla extract Peanut Butter Mousse 10 oz. milk chocolate (you can also use semi-sweet) ½ cup creamy peanut butter ¾ cup milk 1 cup heavy cream Chocolate Glaze 8 oz. bittersweet chocolate, chopped fine 1 cup heavy cream 1 tbs. corn syrup Preheat oven to 375º. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely. Peanut Butter Mousse Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined. Chocolate Glaze Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm. With a serrated knife, slice cake into three even layers. Smoothly spread ½ of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze --Gina http://lindseysluscious.blogspot.com RE: LOOKING for: peanut butter desserts Posted by: snowball (My Page) on Tue, Apr 8, 08 at 2:18 this isn't a bake dessert but I had this Ice cream sunday at a ice cream place and it was to die for ice cream toped with peanut butter topped with hot fudge (the peanut butter was warmed so it spread out easy) topped with whipped cream!!! so yummy sheila RE: LOOKING for: peanut butter desserts Posted by: roselin32 (My Page) on Fri, Apr 11, 08 at 8:40 When we lived in Washington, DC, the mother of one of my son's buddies gave me this recipe........I still make it for him when he comes home so it is really tried and true. Subject: "Better than Reese's" Melt: 2 sticks butter/marg Add: 1 box conf. sugar 1 c peanut butter 2 c graham cracker crumbs Mix together and press into 9x13" pan Melt 12 oz pk semi sweet chocolate chips and spread on top. 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Pat, I asked around the office today and the only DQ here in the Tulsa Metro is a combo with Orange Julious(sp) in the big mall. I don't do the big mall very often and I think it's a new thing. I've had some good times out at Keystone back in the day. One of my sales reps lives in Mannford, same area as Cleveland and she said no DQ's to be found. There are some in other smaller towns around the state though. There is a chance I might be in Dustin sometime in the next year or so. A friend has an Aunt who owns a rental on the beach that we would like to go to and chill out for a long weekend. Not sure how far you are from there but if you are close we will have to get together. It would be great to meet you and have a drink or a DQ! David

What a great gift Rachellen. I'm pretty boring when it comes to ice cream. I almost always order "plain" chocolate. But I have made Both the Espresso-Brownie Chunk and the Brown Sugar Pecan and both were a big hit. Here is what you do to get swirls of caramel or chocolate in your ice cream. When the ice cream is ready, place some of it in a container, drizzle in the chocolate sauce, and swirl it just a bit. Use the tip of a knife. Don't mix. Add more ice cream and swirl again. Home Cookin Chapter: Recipes From Thibeault's Table Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). Home Cookin Chapter: Thibeaults Table - Icecream Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

Any time, anywhere. I don't particularly care for walnuts. Otherwise, if it's cold and in the ice cream counter, bring it on. Dairy Queen, that works., Wendy's frosty, can make do. I haven't bought any lately because fat. We also get the buy 2 get 3 free offers, and I have a big freezer. :) Too much temptation. DH is pining for mint chocolate chip, I may have to give in. I think it's on special this week. OMG, the chocolate black cherry. Be right back, gotta run to the store ....