Peanut Butter Stuffed Prunes Recipes

Steps:

• Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.
• Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.
• Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.
• Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

Steps:

• Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
• In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
• Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

Steps:

• Stuff each plum with an almond or walnut half. Melt chocolate chips in a microwave-safe bowl or double boiler. Add peanut butter; mix well. Dip prunes and place on waxed paper to harden. Store in the refrigerator.

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

Steps:

• For the Stuffed Prunes.
• 1. Pre-heat the oven to 400 Degrees F.
• 2. With scissors, cut small piece off of each pitted prune to allow for
• stuffing. Arrange the prunes in a baking dish and prepare the sauce.
• 3. In food processor, mix the cheeses and nuts together to the
• consistency of a smooth paste.
• 4, Stuff the mixture into the pitted prunes.
• For the Red Wine Sauce.
• 1. Thoroughly mix the minced garlic, maple syrup or honey, soy sauce and vinegar. Add enough Merlot to sauce mixture so when poured over prunes, red wine sauce goes 1/4 way up the prunes in baking pan.
• 2. Bake in pre-heated oven for approximately 15-20 minutes.
• Baste the prunes occasionally to keep them from drying out. Serve as a side dish with fish, beef, pork or chicken!