Peanut Butter Soup
A creamy, peanut buttery slop that'll go down smooth and leave you sick.
0 Picture
Ingredients
- 1 Cup Creamy Peanut Butter
- 1 Cup Slurry
- 1 Tsp Shredded Colby Cheese
- 3 Oreo cookies, crumbled
Details
Servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Slop them 'gredients into your crock pot and don't be shy about it.
Step 2
Crank that sucker up as high as it goes.
Step 3
Sniff periodically for one to one and a half hours. When it smells like it's burnt, you're only halfway there.
Step 4
Scoop that bad boy out of the pot into a nice, thick bowl. Be careful! It gonna come out HOT.
This dish tastes awful, so consider making something else.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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