PEANUT BUTTER AND PUMPKIN PUPPY TREATS
Provided by Food Network
Time 1h10m
Yield 36 puppy treats
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. In large bowl stir all ingredients until soft dough forms.
- Divide dough in half. Using brown rice floured rolling pin, roll each half 1/2 inch thick on brown rice floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
- Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Store 1 week in dog treat jar, 3 weeks in refrigerator or 2 months in freezer.
- Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.
PEANUT BUTTER PUMPKIN BREAD
My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER PUMPKIN "FUDGE" RECIPE BY TASTY
Here's what you need: nut butter, pumpkin puree, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt
Provided by Crystal Hatch
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
- Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
- Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
- Cut into squares. Serve chilled.
- Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 8 grams, Sugar 5 grams
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
PUMPKIN PEANUT BUTTER SANDWICH
Got this from the Libby's website, though it sounded great and interesting, like something I would like! Have not tried it yet.
Provided by vitalev
Categories Breakfast
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
- Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
- Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
- TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
Nutrition Facts : Calories 577.6, Fat 34.6, SaturatedFat 7.3, Sodium 561.3, Carbohydrate 51.1, Fiber 9.4, Sugar 16.7, Protein 24.4
PEANUT BUTTER PUMPKIN BREAD
I know I thought the same thing when I first saw it, but it is very good. Found this recipe in the local newspaper, tried it and it is good.
Provided by jafro45
Categories Quick Breads
Time 1h20m
Yield 2 loaf pans, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well.
- In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, mix, then gradually add to pumpkin mixture; mix well. Pour into two (2) greased 9-inch by 5-inch by 3-inch loaf pans.
- Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean.
- Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 487.1, Fat 23.4, SaturatedFat 3.9, Cholesterol 52.9, Sodium 356.1, Carbohydrate 63.8, Fiber 2, Sugar 39.5, Protein 8.7
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