Paula Deens Peanut Butter Parfaits Recipes

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PEANUT BUTTER BALLS (PAULA DEEN)



Peanut Butter Balls (Paula Deen) image

From Paula Deen on the Food Network. This was one of the recipes featured on her show during chocolate week. She had a chocolate fountain on the stage and dipped everything she made into it!! Ooo la la!!!

Provided by cook from scratch

Categories     Candy

Time 10m

Yield 24 balls

Number Of Ingredients 3

1 cup powdered milk
2 cups peanut butter
1 cup honey

Steps:

  • Mix well and shape into balls.
  • Dredge in powdered sugar and dip in the chocolate fountain.
  • (I did not have a chocolate fountain so I skipped the powdered sugar and pressed a few milk chocolate chips into each one.).

Nutrition Facts : Calories 195.8, Fat 12.3, SaturatedFat 3.1, Cholesterol 5.2, Sodium 119, Carbohydrate 17.9, Fiber 1.3, Sugar 15.6, Protein 6.8

PAULA DEEN'S PEANUT BUTTER BROWNIE CUPCAKES



Paula Deen's Peanut Butter Brownie Cupcakes image

Make and share this Paula Deen's Peanut Butter Brownie Cupcakes recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 25m

Yield 2 dozen

Number Of Ingredients 5

1 -21 1/2 ounce Duncan Hines chewy fudge brownie mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 (12 ounce) package peanut butter chips or 24 miniature peanut butter cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 24 regular muffin cups with paper cupcake liners.
  • Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
  • Beat at medium speed for 2 minutes.
  • Fill the cups half full with brownie batter.
  • Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
  • Bake for 18 to 20 minutes, until the cupcakes are set.
  • When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
  • Store in an airtight container.

Nutrition Facts : Calories 1555.6, Fat 114.8, SaturatedFat 32.1, Cholesterol 317.2, Sodium 576.7, Carbohydrate 91.5, Fiber 8.2, Sugar 68, Protein 41.1

PEANUT BUTTER CAKE (PAULA DEEN)



Peanut Butter Cake (Paula Deen) image

This looked delicious. I am posting for safe keeping. Hope to make this soon. She poured the warm frosting over the hot cake. She also added the vanilla to the frosting after it was taken off the burner. She also added whipped cream to the piece she was eating,

Provided by Jane from Ohio

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 20

cake
1 cup all-purpose flour
1 cup sugar, plus
2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
1/2 cup peanut butter
3/4 cup shortening
1 cup milk, plus
2 teaspoons milk
1 teaspoon vanilla extract
3 eggs
frosting
2 cups confectioners' sugar
2 tablespoons cocoa
1/2 cup butter (8 tablespoons)
1/3 cup heavy cream
1/2 cup salted peanuts
2 teaspoons vanilla

Steps:

  • Preheat oven to 375-degree if use a metal pan.
  • 325 degrees if using a glass dish.
  • Sift flour, sugar, baking powder and salt together.
  • Add graham cracker crumbs
  • peanut butter.
  • shortening
  • milk and vanilla.
  • beat mixture with electric mixer on low until moistened.
  • then beat on meduim for 2 minutes.
  • Add eggs
  • beat for 1 minute.
  • Bake in greased 9 x 13 inch pan for.
  • 30 to 35 minutes.
  • Do not remove from pan to cool.
  • For the frosting.
  • mix all of the ingredients together.
  • Pour into saucepan.
  • bring to a boil.
  • Boil for 1 minute.
  • Cool slightly
  • With wooden spoon handle.
  • poke holes in the cake.
  • then pour the warm frosting over it.

PAULA DEEN'S PEANUT BUTTER PIE



Paula Deen's Peanut Butter Pie image

This is a super easy but terrific peanut butter pie. I topped mine with peanut butter cups instead of peanuts. Recipe courtesy of The Lady & Sons Too, Paula H. Deen. Chill time isn't listed or even required, but I put mine in the fridge until serving.

Provided by AmyZoe

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 ounces cream cheese
1 cup confectioners' sugar
1/2 cup peanut butter
1/4 cup evaporated milk
1 1/2 cups Cool Whip
8 inches graham cracker crust
1/3 cup peanuts, chopped

Steps:

  • Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
  • Slowly add the milk, blending well.
  • Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
  • Sprinkle with peanuts.

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