1 : ga WATER; ICE
6 : lb CELERY FRESH
1 : /8 lb PEANUT BUTTER #2 /2
1/4 : c Peanut butter
2 : tb Honey
1/3 : c Milk
Few : Few grains salt
3 : c Vanilla ice milk
Wheat : Wheat germ; as desired
1/3 : c Sugar
2 : tb Plus tsp. water
2 : tb Plus tsp. creamy peanut
-butter : -butter
2 : c Chocolate nonfat frozen
-yogurt : -yogurt
-Helen : -Helen Jolly mdfd30e-
1 : md White potato
1 : pk Confectioners' sugar
1/4 : c Salted peanuts; chopped,
- : - optional
1/4 : ts Vanilla extract
1/2 : c Smooth peanut butter
14 : oz Reese's Peanut Butter Cups
2: 2
0: 1
1: Preheat oven to 375'F
3: Mix butter, shortening, and peanut butter until soft and fluffy
4: Stir in sugars, egg, and vanilla; stir in dry ingredients; fold in pecans and chocolate pieces
5: 3
6: Drop by teaspoons on ungreased cookie sheets about 2" apart
7: Bake in a preheated oven for 8-10 minutes, or until edges of cookies are lightly browned
8: Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack
9: From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini