Ingredients

• 2 Tbs. instant nonfat milk powder
• 2 tsp. water
• 2 tsp. vanilla extract
• 2 Tbs. honey
• 1/2 cup plus 2 Tbs. smooth natural peanut butter

Directions

Combine milk powder, water, and vanilla in a bowl. Slowly blend in honey and peanut butter, stirring until liquid blends with peanut butter. Form into balls and chill in the refrigerator.

Ingredients

• 2 ounces cream cheese, softened
• 3-1/2 Tbs. creamy peanut butter
• 1/8 tsp. ground cinnamon
• 2 Tbs. plus 2 tsp. chocolate syrup
• 1 Tbs. plus 1 tsp. milk

Directions

Combine first 3 ingredients in a bowl. Beat with electric mixer on medium until smooth. Gradually beat in next 2 ingredients until well blended. Serve with fruit, cookies, or pretzels

Ingredients

• 1 cup sugar
• 1 cup LAND O LAKES® Butter
• 1 tablespoon light corn syrup
• 1 1/2 cups salted cashew pieces*

Directions

In 2-quart saucepan combine sugar, butter and corn syrup. Cook over low heat, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dripped into ice water forms brittle strands (25 to 30 minutes). Remove from heat; stir in cashews.

Spread to 1/4 inch thickness on waxed paper-lined 15×10x1-inch jelly roll pan. Cool completely; break into pieces.

*Substitute 1 1/2 cups your favorite salted nuts.

Makes 1 1/4 pounds (2 dozen pieces)

Nutrition Info (1 piece) Calories: 180, Protein: 2 g, Carbohydrate: 14 g, Fat: 14 g, Cholesterol: 25 mg, Sodium: 160 mg

This recipe created by Land O’Lakes.

Ingredients

• Recipe Below:

Directions

Spread 1 tablespoon peanut butter on half a hot dog bun. Top with a sliced half-banana, drizzle with one teaspoon of honey and sprinkle with sunflower seeds (optional). Cover with the other half-bun.

Ingredients :

· 1 cup all-purpose flour
· 1/2 tsp. salt
· 3 tsp. baking powder
· 1 tbsp. granulated sugar
· 1/2 cup cornmeal
· 1 cup milk
· 1 egg, beaten
· 1/4 cup peanut butter
· 1 tbsp. melted butter (or margarine)

Cooking Procedures :

1. Preheat oven to 400°F. Grease 12 muffin cups with low fat cooking spray or paper-lined. Set aside.
2. In a large bowl, combine flour, salt, baking powder and sugar. Stir in cornmeal, mixing to blend well.
3. In a small bowl, combine milk, egg, peanut butter and melted butter (or margarine, if using). Add to dry ingredients, stirring until moistened and blended.
4. Spoon batter into prepared muffin tin, filling cups three-quarters full. Place in the center rack of the oven. Bake for about 20 minutes or until golden brown.

Ingredients

• 50 1-inch Florida clams
• 2 ts Chopped Florida garlic
• 1 Tablesoon chopped Florida jalapeño
• 1/4 c Chopped Florida cilantro
• 1/2 c White wine

Directions

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with lime butter if desired.

Ingredients

• 2 lb Littleneck clams or other small clams
• 1/4 ts Finely ground pepper
• 1/2 c Dry white wine
• 1 tb Oil
• 1 tb Unsalted butter
• 1 md Onion; chopped
• 1 c Long-grain white rice
• 1 1/2 c ;water
• 1/2 ts Salt

Directions

Cilantro Butter:

1/4 c Unsalted butter; softened
1 tb Cilantro; chopped
1 ts Lemon juice

Rinse clams thoroughly. Put them in a large saucepan and add the wine. Cover and cook over fairly high heat just until they open. Reserve 1/2 cup of the clam juice.

In medium skillet heat oil and butter until foaming. Add onion and saute over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in reserved clam juice and water and add salt and pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.

Prepare cilantro butter by mixing thoroughly softened butter with cilantro and lemon juice. Shell and dice clams. Using a two-pronged fork, carefully stir clams into rice. Cover and let stand 10 minutes. Stir in cilantro butter and taste for seasoning. Serve immediately. Makes 4 to 6 servings.

Ingredients

• 36 Cherrystone Clams
• 2 tb Chopped Fresh Basil Leaves
• 1/2 lb Butter, Room Temperature
• Salt To Taste
• 1/4 c Chopped Shallots
• Pepper To Taste
• 1 tb Chopped Garlic
• 1/2 ts Tabasco Pepper Sauce
• 1 tb Worcestershire Sauce
• 1 tb Dijon Mustard
• 2 tb Chopped Fresh Parsley

Directions

Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread.

Ingredients

• 24 Cherrystone clams
• 6 tb Soft butter
• Salt and generous grinding of black pepper
• 1 tb Finely minced garlic
• 1 tb Finely chopped shallots
• 4 tb Chopped fresh chervil or parsley
• 4 tb Freshly grated Gruyere or Parmesan cheese

Directions

Preaheat the broiler to high. Open the clams or have them opened, discard the top shell; loosen the clams on the bottom half of the shell.

Blend together in bowl the butter, salt, pepper, garlic, shallots and chervil. Do not add too much salt because the clams are salty.

Spoon an equal amount of herb butter on top of each clam and smooth it slightly. Arrange clams on baking dish and sprinkle cheese over each clam.

Place clams under broiler 5-6 inches from the heat. Broil about 3-4 minutes until hot and golden brown. Do not overcook. Serves four.

Ingredients

• 3 3/4 cups all purpose flour
• 1 jar ED Smith mincemeat (or any mincemeat with pure rum and brandy)
• 1 tsp. baking powder
• 1 cup chopped nuts
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs

Directions

Frosting
3/4 cup butter
1 1/2 cups lightly packed brown sugar
6 Tbsp. light cream
1 tsp rum extract
1 cup sifted icing sugar
Pecan halves, optional

Combine flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside. Cream butter in large bowl with electric mixer until light. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and nuts. Add dry ingredients; stir until well combined. Drop small spoonfuls of batter 2 inches apart, onto greased baking sheets. Bake 1 dozen at a time, at 350º F. for 14 - 15 minutes, or until well done. Remove to wire racks. Cool completely.

Frosting: Melt butter in medium saucepan. Add brown sugar. Bring mixture to boil; boil 1 minute, stirring constantly. Cool slightly. Stir in cream and extract. Gradually blend mixture into icing sugar and beat until smooth and slightly thickened. Spoon frosting over cookies. Decorate with pecan halves, if desired.