• ¾ c. Jif® or Simply Jif®Creamy Peanut Butter
• 1 egg
• ½ c. Crisco® Shortening
• 1 ¾ c. all-purpose flour
• 1 ¼ c. firmly packed brown sugar
• ¾ t. salt
• 3 T. milk
• ¾ t. baking soda
• 1 T. vanilla
  
  Preheat oven 375 degrees. Place sheets of aluminum foil on countertop for cooling cookies. Combine Jif, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
  
  Drop by rounded teaspoonfuls 2 inches apart onto an ungreased baking sheet. Flatten slightly in a crisscross pattern with the tines of a fork. Bake one sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool two minutes on baking sheet. Remove cookies to foil to cool completely.

Peanut Butter Fudge

(Makes 3 pounds)

• 1 c. Jif® Peanut Butter
• 3 c. sugar
• ¾ c. butter or margarine
• One 7,9, or 10 ounce jar marshmallow creme
• One 5 1/3 ounce can (2/3 c.) evaporated milk
• 1 t. vanilla

  In a heavy 2 ½ quart saucepan, combine sugar, butter or margarine, and evaporated milk. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add Jif, stirring until melted. Add marshmallow creme and vanilla; beat until well blended.

  Spread in a buttered 13x9x2 pan. Cool at room temperature, then refrigerate. Cut into squares when firm.

Peanut Butter Crumb Delight

(Makes 8 servings)

• 1 pkg. instant vanilla pudding mix (4 serving size)
• 1 15-1/4 ounce can pineapple chunks, drained
• 2 cups finely crushed graham crackers
• 1/2 cup packed brown sugar
• 1/2 cup Jif® Peanut Butter
• Whipped cream (optional)
• Maraschino cherries (optional)

  Prepare pudding mix according to package directions, except use 2 1/2 cups milk. When thick, fold in pineapple. In mixing bowl, blend graham cracker crumbs, brown sugar, and Jif. Turn half the pudding mixture into a buttered 8x8x2-inch pan. Top with half the peanut butter mixture. Repeat layers. Cover and chill. Garnish with whipped cream and maraschino cherries, if desired.

Dixie Peanut Butter Pie

• 3/4 cup dark corn syrup
• 1/4 cup Jif® Creamy Peanut Butter
• 3 beaten eggs
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/2 cup coarsely chopped peanuts
• 1 unbaked 8-inch pastry shell
• Whipped cream (optional)

  Preheat oven to 425°F. Thoroughly blend corn syrup and Jif. Gradually blend in eggs and sugar until smooth; stir in vanilla and salt. Arrange chopped peanuts on bottom of unbaked pastry shell. Pour peanut butter mixture over peanuts. Bake in 425°F oven for 10 minutes. Reduce heat to 350°F, bake for 25 minutes longer. Cool. Garnish with whipped cream and additional chopped peanuts, if desired.

Fantastic French Toast

(Makes 4 servings)

• 4 eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• dash salt
• 1 tablespoon butter or margarine
• 4 slices bread
• 1/4 cup chopped peanuts
• 3/4 cup maple-flavored syrup
• 1/2 cup Jif® Creamy Peanut Butter

  Combine eggs, milk, vanilla, and salt. Beat slightly with a fork until blended. In medium skillet melt butter or margarine. Dip bread slices in egg mixture, coating both sides of each. Fry bread until golden brown on one side; turn and fry second side. Top each toast slice with some chopped peanuts.

  In small saucepan blend maple syrup and Jif; heat and stir until warm and pour over the French toast.

Double Peanut Snack Mix

(Makes about 4 cups)

• 4 cups sweet shredded oat cereal
• 1 cup peanuts
• 1/4 cup butter or margarine
• 1/4 cup Jif® Creamy Peanut Butter
• 1 teaspoon ground cinnamon

  In large bowl, combine cereal and peanuts. In small saucepan heat butter or margarine, Jif, and cinnamon over low heat until butter and Jif are melted. Stir until blended. Slowly pour over cereal mixture, mixing well. Spread out in a 13x9x2-inch baking pan. Bake in 350°F oven 10 to 12 minutes; stir occasionally. Cool.

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Jif Banana Bread

(Makes one loaf)

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed ripe bananas (2 to 3 medium)
• 3/4 cup Reduced Fat Jif® Crunchy Peanut Butter Spread
• 3/4 cup milk
• 1/4 cup Crisco* Oil
• 1 egg

  Heat oven to 350°F*. Grease 9 x 5 x 3 inch loaf pan. Combine flour, sugar, baking powder and salt in large bowl. Add banana, Jif, milk, oil, and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended. (Do not over mix.) Bake at 350°F for 60 to 65 minutes or until tooth pick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over browning.) Cool 10 minutes in pan. Remove to cooling rack.

  *If using glass, reduce temperature to 325°F.

Jif Fruit Dips

Jif Cream

• 1/2 cup marshmallow creme
• 1/4 cup Reduced Fat Jif® Creamy Peanut Butter Spread
• 1 teaspoon lemon juice
• 2 teaspoons water

  Combine in small bowl. Stir with whisk or fork until well blended. Cover. Refrigerate until 30 minutes before serving.

Jif Honey Cream

• 1/2 cup nonfat sour cream
• 1/2 cup Reduced Fat Jif Peanut Spread
• 3 tablespoons honey
• 1 tablespoon lemon juice

  Combine in small bowl. Stir with whisk or fork until well blended. Cover. Refrigerate until 30 minutes before serving.

Jif Fruit Cream

• 1/2 cup nonfat sour cream
• 1/2 cup Reduced Fat Jif Creamy Peanut Spread
• 6 tablespoons light color preserves (apricot, orange or peach)
• 1 tablespoon plus 1 teaspoon lemon juice.

  Combine in small bowl. Stir with whisk or fork until well blended. Cover. Refrigerate until 30 minutes before serving.

Jif Crispy Squares

(Makes 2 dozen treats)

• 3 tablespoons butter or margarine
• 1 package (10 ounces) marshmallows
• 1/2 cup Reduced Fat Jif® Creamy Peanut Butter Spread
• 6 cups crisp rice cereal

  Butter 13 x 9 x 2-inch pan. Melt butter in large saucepan on low heat. Add marshmallows. Stir until completely melted. Remove from heat. Add Jif. Stir until well blended. Add cereal. Stir until well coated. Press into buttered pan. Cool completely. Cut into 24 squares.

Jif Topping For Frozen Yogurt or Ice Cream

(Makes about 1/2 cup)

• 1/4 cup pancake syrup
• 3 tablespoons Reduced Fat Jif® Crunchy or Creamy Peanut Butter Spread

  Combine syrup and Jif in microwave-safe measuring cup. Microwave at 50% (MEDIUM) for 30 seconds. Stir. Repeat until smooth. Cool slightly. Pour warm over frozen yogurt or ice cream.

  If topping becomes too thick, thin with a little additional syrup.

Jif Chocolate Angel Delight

(Makes 10 to 12 servings)

• 7 cups 1-inch cubes Angel Food cake

Jif Filling

• 1 pkg. (6 serving size) instant vanilla flavor pudding and pie filling mix
• 2-1/2 cups skim milk
• 1/2 cup Reduced Fat Jif® Peanut Butter Spread

Chocolate Filling

• 1 pkg. (6 serving size) instant chocolate flavor pudding and pie filling mix
• 2-1/2 cups skim milk

  Garnish if desired with frozen non-dairy whipped topping, (thawed), strawberry halves or cherries.

  Place cake cubes in large bowl.

  For Jif Filling: Combine vanilla pudding mix, skim milk and Jif in blender. Process until well blended. Pour over cake cubes. Gently fold together until cake is well coated.

  For Chocolate Filling: Combine chocolate pudding mix and milk in bowl. Beat at low speed 2 minutes until well blended. To assemble, alternate layers of Jif cake cubes mixture and chocolate in 8 to 10 goblets. Cover with plastic wrap. Refrigerate at least 3 hours or over night. To serve garnish with whipped topping and fruit, if desired.

  Trifle Variation: Place 3 cups cake cubes in bottom of glass bowl. Pour half Jif filling over cake. Pour half chocolate filling over Jif layer. Repeat. Cover with plastic wrap. Refrigerate as above. Garnish before serving, if desired.

Creamy Dessert Squares

(Makes 12 servings)

Crumb Crust

• 1 1/4 cups finely crushed graham cracker crumbs
• 1/4 cup Reduced Fat Jif® Creamy Peanut Butter Spread
• 2 tablespoons granulated sugar
• 2 tablespoons butter, melted

Jif Cream Layer

• 1 pkg. (8 ounces) reduced fat cream cheese
• 1/3 cup Reduced Fat Jif Creamy Peanut Butter Spread
• 1 cup confectioner's sugar
• 1 cup lite non-dairy frozen whipped topping, (from 12 ounce container) thawed.

Chocolate Layer

1 pkg. (6 serving size) instant chocolate flavor pudding and pie filling mix

2 1/2 cups skim milk

Garnish

Remaining lite non-dairy whipped topping.

Heat oven to 350°F.

Crust: Combine graham cracker crumbs, Jif, sugar and butter in a small bowl. Mix until well blended. Press into bottom of 13 x 9 x 2-inch baking pan. Bake at 350°F for 6 minutes or until lightly browned. Cool completely.

Jif Cream Layer: Combine cream cheese and Jif in large bowl. Beat at medium speed of electric mixer until well blended. Beat in sugar Fold in whipped topping. Spread carefully over cooled crumb crust.

Chocolate Layer: Combine pudding mix and milk in bowl. Beat at low speed 2 minutes. Pour over Jif layer. Chill. Spread with whipped topping before serving.

Chocolate
Silk Shake

• 3 cups Vanilla ice cream
• 1 cup milk
• ½ cup Chocolate Silk Jif® Smooth SensationsT
  

  Blend together until smooth. Enjoy!
  May substitute Apple Cinnamon or Berry Blend.

• Graham crackers
• Chocolate Silk Jif® Smooth SensationsT
• Large Marshmallows
  
  Spread 1 graham cracker square with 1 teaspoon of Chocolate Silk. Top with marshmallow. Microwave 20 seconds or until the marshmallow puffs. Top with another cracker square.

Mix together:

• ¼ cup vegetable shortening
• 2 cups light brown sugar
• 1 jar Berry Blend Jif® Smooth SensationsT
• 4 eggs
  

Add:

• 2 teaspoons vanilla

Stir in:

• 1 cup all-purpose flour
• 1 cup chopped peanuts
• 1 cup dried cranberries
  

  Spread mixture into lightly greased 9x13 pan. Sprinkle ½ cup chopped peanuts over top. Bake for 35 minutes in preheated 350º F oven. Cool and cut into squares.

Blend together:

• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 jar Apple Cinnamon Jif® Smooth SensationsT
  

Beat in:

• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Fold in:

• 1 ¾ cups buttermilk
  

  Spoon into greased muffin tins.
  
  Bake in pre-heated oven at 350º F for 25-28 minutes. Sprinkle with powdered sugar after they have cooled. Makes about 3 dozen

• 3 tablespoons butter
• 1 package 16 oz. marshmallows
• ¾ cup Jif® Smooth SensationsT (any flavor)
• 6 cups crisp rice cereal

  Over low heat melt butter, add marshmallows, and Jif Smooth Sensations. Stir until smooth. Remove from heat and mix in cereal until well-coated. Spread into 9x13 lightly greased pan. Cut into squares when cooled.

Crust:

• ¼ cup of sugar
• ¼ cup of melted butter
• 1 package of chocolate wafer cookies (crushed)
  

  Mix crumbs, butter and sugar thoroughly until crumbs are well moistened. Press firmly in a 9" pie plate.
  

Filling:

Soften ½ gallon of ice cream (vanilla, chocolate, or chocolate chip). Mix until smooth. Swirl Chocolate Silk Jif® Smooth SensationsT through ice cream to taste. Spoon into crust. Freeze at least one hour. Top with whipped cream and chopped peanuts, crushed peanut butter cups, or Butterfinger® candy bars before serving.

Butterfinger is a registered trademark for Nestle.