here is the first peanut butter recipe....peanut butter brothers (and sisters) UNITE!!!!!!! Peanut Crusted Beef 4 pounds top loin beef, trimmed and cut lengthwise into 2 long pieces ½ cup dry mustard ¼ cup warm water 1 cup crunchy peanut butter 2 cups chopped Spanish peanuts salt and pepper to taste Sear beef on grill. Mix mustard, water and peanut butter; spread on all sides of beef. Sprinkle with chopped peanuts, pressing nuts into surface of beef, if necessary. Sprinkle with salt and pepper. Place on a roasting pan in a 450 degree F oven and roast until desired doneness is indicated on meat thermometer. Let rest 15 minutes before slicing to serve. Makes 6 servings. Peanutty Chicken Piccata 6 ounces spinach, trimmed, cooked and drained 2 tablespoons chicken broth 2 4-ounce chicken breasts, boned 4 tablespoons flour 2 tablespoons peanut oil 1/2 cup fat free egg substitute 2 teaspoons butter 4 tablespoons peanuts 4 tablespoons white wine 3 teaspoons lemon juice 2 baked potatoes Mix chicken broth into hot spinach. Set aside. Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and sauté 2 to 2 1/2 minutes on each side. Keep warm. Discard oil. Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with baked potato. Makes 2 servings. Nutty Noodles Sauce: 1/2 cup low fat, low sodium chicken broth 1/3 cup creamy peanut butter 3 tablespoons teriyaki sauce 2 tablespoons brown sugar 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/8 to 1/4 teaspoon red pepper Noodles: 6 cups cooked spaghetti noodles 3/4 cup chopped green onion 1 1/2 cups grated carrots 1 1/2 cups broccoli flowerets, cut in thin slices 1 cup snow peas 1/2 cup thinly sliced red cabbage 4 tablespoons dry roasted, salted peanuts, chopped In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven. Pour the remaining sauce into a large skillet. Stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts. Makes 4 servings. Chinese Chicken Salad with Ginger Peanut Dressing 2 cups fresh spinach leaves 4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix) 1 cup carrots, julienned 1 cup broccoli flowerets 2 cups bok choy, julienned 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts) 1 cup cooked skinned chicken breast, cut into thin strips 3/4 cup seasoned rice wine vinegar 2 tablespoons apple juice concentrate 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger) 1 clove garlic, minced 1/3 cup creamy peanut butter Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables. Divide onto 4 plates. Equally distribute chicken onto salads. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads. Makes 4 servings. Spicy Szechwan Chicken -The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton 1 pound boneless, skinless chicken breasts 4 teaspoons cornstarch, divided 1 egg white 2 tablespoons vegetable oil 3/4 cup thinly sliced, drained, canned bamboo shoots 1/4 cup diced, drained green chilies 1/2 cup shelled, roasted, skinned peanuts 1 clove garlic, minced fine 1 teaspoon sugar 2 tablespoons soy sauce 3 tablespoons dry sherry 1 teaspoon grated, peeled, fresh gingerroot 2 tablespoons finely chopped green onion Cut chicken into 2 x 1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry for 2 minutes. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry for 30 seconds to warm onions. Serve immediately. Makes 6 servings of 2/3 cup each. Peanut Sauce for Grilled Beef, Chicken or Shrimp 1 1/2-inch piece gingerroot, peeled and minced 1/2 head garlic, peeled and crushed 2 pounds creamy peanut butter 1/2 cup chicken stock 1/4 cup light soy sauce 2 tablespoons chili oil lime juice to taste 1/4 cup honey 1/4 cup chopped cilantro leaves salt and pepper to taste Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts. Thai Beef Salad with Spicy Peanut Dressing Dressing: 1/2 cup unseasoned rice wine vinegar 1/3 cup peanut oil 1 teaspoon salt 1 tablespoon sugar 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons soy sauce 1 1/2 teaspoons hot sauce 1 1/2 teaspoons fresh minced ginger 2 tablespoons lime or lemon juice 1/3 cup coarsely chopped salted peanuts To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad. Salad: 1 1/2 pounds cooked, rare roast beef sirloin, cut into 1 1/2 x 1/4-inch strips (about 4 cups) 2 medium cucumbers, peeled, seeded and sliced 1/4 inch thick (about 2 1/2 cups) 1/4 pound snow peas, stemmed, blanched 30 seconds 1/2 pound bean sprouts 1 3/4 cups julienned red peppers (about 2 medium) 2 cups finely sliced red cabbage 1 cup thinly sliced green onions lettuce leaves 1/2 cup chopped salted peanuts To prepare salad, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing. To serve, arrange salad on lettuce leaves. Sprinkle with peanuts. Makes 6 servings. Oriental Chicken Pita 1 1/2 cups cooked white chicken meat, chopped 1 tablespoon lemon juice 1/2 cup canned crushed unsweetened pineapple, drained 1/2 teaspoon ground ginger 1/3 cup chopped celery 1/2 teaspoon onion powder 1/3 cup canned chopped water chestnuts, drained 1/8 teaspoon dry mustard 1/3 cup chopped green pepper 1 cup alfalfa sprouts 1/4 cup creamy peanut butter leaf lettuce 2 tablespoons teriyaki sauce 4 oat bran pita rounds Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.
more peanut butter. and don't act like you have never taken a scoop out of the jar and told the kids...."it wasn't me".... Rise and Shine Muffins 1 cup high fiber bran cereal, crushed 1 egg 2/3 cup skim milk 2 egg whites 1/2 cup crunchy peanut butter 1 3/4 cups whole wheat flour 1 cup coarsely grated apple 1 tablespoon baking powder 1/2 cup coarsely grated zucchini 1 tablespoon orange peel 1/2 cup coarsely grated carrots 2 teaspoons ground cinnamon 2/3 cup brown sugar 1 teaspoon lite salt 1 teaspoon maple extract cooking spray Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve. Makes 12 servings of one muffin each. i love peanut butter...... Peanut Butter Maple Syrup ½ cup maple syrup ¼ cup peanut butter Combine syrup and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes. Southern Peanut Butter Soup with Pepper Jelly 2 tablespoons butter 2 tablespoons grated onion 1 celery branch, thinly sliced 2 tablespoons flour 3 cups chicken broth 1/2 cup creamy peanut butter 1/4 teaspoon salt 1 cup light cream 2 tablespoons roasted peanuts, chopped 1/2 cup hot pepper jelly Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly. Makes 4 servings. for the next one if you like...use the fatty kind (i would).... Southern Peanut Butter Cheesecake Low fat, low saturated fat and low cholesterol 1/2 cup low fat graham cracker crumbs 8 ounces light cream cheese, cut into cubes 8 ounces fat free cream cheese, cut into cubes 1/2 cup fat free sour cream 1/2 cup fat free ricotta (or low fat cottage cheese) 1/3 cup peanut butter 1/2 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 6 egg whites (or 3/4 cup egg substitute) Coat a 9-inch spring form pan with cooking spray. Sprinkle graham cracker crumbs evenly over the bottom of pan. Set aside. Process the cream cheese, sour cream and ricotta in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over the graham cracker crumbs. Bake in a 300F oven for 50 minutes. Center will be soft, but will firm when chilled. Turn the oven off and leave the cheesecake in the oven for 30 more minutes. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Serve with assorted fresh berries. Makes 10 servings. i love my nany...... Nany's Caramel Peanut Butter Cake Overall Grand Prize Winner 1998 National Peanut Festival Recipe Contest Terri Spitler - Dothan, AL Cake: 1 cup Crisco 2 1/2 cups sugar 1 teaspoon vanilla 3 cups sifted plain flour 1 cup buttermilk 6 eggs 1 teaspoon baking powder 1/2 teaspoon salt Between Layers: 1 8 oz. pkg. softened cream cheese 1 box powdered sugar 1/2 cup creamy Jif peanut butter 2 tablespoons pet milk 1/2 teaspoon vanilla 1/2 stick margarine Frosting: 1 stick margarine 4 tablespoons Karo syrup 1 box powdered sugar (sifted) 1 cup Jif extra crunchy peanut butter 1 1/2 cups brown sugar 1/3 cup pet milk 1 teaspoon vanilla Cake: Blend Crisco until creamy, slowly add sugar. When well mixed, begin adding eggs one at a time. Mix well. Sift together flour, baking powder and set aside. Add to egg mixture 1 cup flour at a time, alternating with buttermilk, until all three cups of flour have been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line round baking pans with waxed paper. Place 8-9 tablespoons of batter in each pan. Will make approximately 5 layers. Bake at 400 degrees until toothpick inserted is clean. Let layers cool completely before icing. Between Layers: Soften margarine and cream cheese at room temperature. Cream together well. Add powdered sugar and continue beating until creamy. Add vanilla and peanut butter. Spread between cooled layers. Frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter. Beat until creamy. Spread on top and sides of cake. Peanut Butter Fudge* -Doris E. Hashman from Columbus, OH 2 cups granulated sugar 1 cup milk 1/2 stick margarine pinch of salt 1 cup peanut butter 1 teaspoon vanilla Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring frequently, until it forms a soft ball in cold water. Remove from stove and add peanut butter and vanilla. Beat until creamy and pour into buttered 9x9 pan. Let cool before cutting. *If you want chocolate peanut butter fudge, add 1 heaping teaspoons of cocoa to the top four ingredient before cooking. No Bake Peanut Butter Pie 4 ounces cream cheese 1 cup confectioners' sugar, sifted 1 cup crunchy peanut butter 1/2 cup milk 8 ounces frozen whipped topping, thawed 1 deep-dish chocolate flavored crust In a large mixer bowl combine cream cheese and confectioners' sugar; mix well. Add peanut butter and mix. Slowly add milk and mix well. Fold in whipped topping. Pour into pie shell and cover. Freeze for at least 30 minutes. Drizzle each serving with chocolate syrup. Peanut Butter Cheesecake -Madeline Escolas in Columbus, Ohio (1st Prize, National Peanut Butter Festival Recipe Contest) Crust: 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/2 stick butter Peanut Butter Mixture: 1/2 cup peanut butter 2/3 cup powdered sugar 1/4 cup brown sugar Cheese Filling: 2 8-oz. packages of cream cheese 1 cup sugar 2 tablespoons lemon juice 2 teaspoons vanilla 2 large eggs Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes. Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish. Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours. Savory Peanut Butter Dip Low saturated fat and no cholesterol 1/4 cup creamy peanut butter 3 ounces fat free cream cheese 1 to 2 tablespoons lemon or apple juice 1/2 teaspoon cinnamon 1/8 to 1/4 cup natural applesauce 2 apples, sliced 1 small banana, sliced celery stalks, sliced into 4-inch pieces 2 cups broccoli flowerets Combine the peanut butter, cream cheese, juice and cinnamon in food processor. Blend until smooth. Add applesauce, little by little, to bring to the desired consistency for the dip. Chill before serving with fresh fruits and vegetables. Also try over baked sweet potatoes! Makes 8 servings (1/4 cup dip plus fruit and vegetables)
Chili With Peanuts Makes 10 servings 2 tablespoons canola oil 1 onion, chopped 2 peeled carrots, sliced thin 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2-4 peeled garlic cloves (use more or less as desired) 4 cups peeled sweet potatoes, cut in bite-size chunks 1-1/2 cups unsalted roasted peanuts 1 can (28 ounces) crushed tomatoes 6 ounces tomato paste 2 cans (4 ounces each) chopped green chiles, with liquid 4-6 tablespoons chili powder (more or less, to taste) 1 tablespoon ground cumin 1 tablespoon sugar Salt and fresh-ground black pepper, to taste 5 cups cooked brown rice, optional Place the oil in a large, heavy pot over medium heat. Add the onions, carrots and bell peppers and saute lightly about 8 minutes. Add garlic and saute until golden. Add sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar. Reduce heat immediately and simmer gently, stirring occasionally, for 15-25 minutes or until sweet potatoes are barely fork-tender. Halfway through cooking process, adjust seasonings, adding additional chili powder, cumin and sugar, if desired. Add salt and pepper, if desired. Serve in bowls or, if desired, on plates, over cooked brown rice. Nutrition facts per serving: 369 calories, 15 g total fat (2 g saturated fat), 52 g carbohdyrates, 11 g protein, 8 g dietary fiber and 409 mg sodium.
and a little peanut butter fun food history........ Peanut Butter An American-born favorite, peanut butter quickly became not only a nutritious food, but also a comfort food for most Americans born in the 1900's. Now its popularity has spread throughout the world. October is Peanut Butter Lover's Month. You'll find it's not just for peanut butter and jelly sandwiches, when you check out the featured recipes. But first... Peanut butter history Although the peanut has a long history, having been found in Peruvian mummy tombs, peanut butter is a relatively young food. In 1890, an enterprising physician, Dr. John Kellogg (of corn flakes fame), created peanut butter as a healthy protein substitute that was easy to digest for patients with no teeth. The manufacturing process was mechanized by George A. Bayle, Jr., and a patent for a peanut-butter machine was issued to Abrose W. Straub in 1903. In 1904, peanut butter came into the limelight at the St. Louis Universal Exposition by concessionaire C. H. Sumner, where it was promoted as a health food. When innovative agricultural scientist Dr. George Washington Carver developed an improved version of the butter, it attracted even more enthusiasts. In 1922, peanut butter was commercially-born when J. L. Rosefield of Rosefield Packing Company of Alameda, California perfected a process to keep the oil from separating in the peanut butter along with spoilage prevention methods. He marketed this commercial peanut butter under the name Skippy as "churned" peanut butter, a smoother, creamier version of the coarse-textured original. Today, more than half the American peanut crop goes into the making of peanut butter, but surprisingly, the majority of peanut butter consumed in the United States is imported. Federal law mandates that any product labeled as peanut butter must contain at least 90 percent peanuts, with the remaining 10 percent restricted to salt, sweeteners and stabilizers. In 1992, statistics showed Americans alone consumed 857 million pounds of peanut butter or 3.36 pounds per person. Peanut butter is available in smooth, chunky (with small bits of chopped peanuts), natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers. Commercial varieties are usually a blend of ground, shelled, roasted peanuts mixed with vegetable oil (usually hydrogenated) and a bit of salt. Some varieties also contain sugar and additives as stabilizers to prevent oil separation and to also enhance flavor. Natural peanut butter normally contains only peanuts and oil, and will often separate requiring stirring.
more recipes with peanut butter..... Peanut Butter Chicken Wings Ingredients 50 chicken wings 2 (12-ounce) bottles beer 1 cup molasses 1/2 cup creamy peanut butter 1/2 cup fresh lemon juice 1/2 cup Worcestershire sauce 1/4 cup prepared mustard 1 teaspoon salt 2 tablespoons chili powder 1/4 cup chopped fresh parsley, for garnish 1-2 lemons, sliced thin, for garnish Instructions Preheat oven to 450 degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices. Yield: 15-20 servings Notches Unknown PBJ Recipe (i think emeril has a recipe for almost every food known to man. unbelievable). Ingredients 3 tablespoons extra crunchy peanut butter 2 tablespoons strawberry preserves or other jam or jelly 2 tablespoons marshmallow creme 4 slices sandwich bread, such as whole wheat or white 1 tablespoon unsalted butter, softened Instructions In a small mixing bowl, combine the peanut butter, strawberry preserves (or other jam or jelly), and marshmallow cream. Stir with a spoon just until the peanut butter is swirled around with the marshmallow cream and preserves. Lay 2 slices of the bread on a flat work surface. Divide the peanut butter mixture between the 2 slices of bread, spread evenly, and top with remaining bread slices. Spread both sides of each sandwich with the softened butter. Heat a large skillet )or two small skillets) over medium-high heat, add the sandwiches to the hot skillet(s), and cook until golden on the bottom, about 2 minutes. Turn with a turner and cook until golden on the second side, about 2 minutes. Remove the sandwiches from the heat, place them on plates, cut in half, and serve. Yield: 2 sandwiches Peanut Butter Stuffed Brownie Bites Recipe Ingredients 1 cup chocolate chips 1 cup peanut butter 1/2 cup graham cracker crumbs 1/2 cup confectioners' sugar 1 tsp vanilla extract 1 pkg fudge cake mix (18.4 ounces) 2 eggs, beaten 1/2 cup oil 1/2 cup water Confectioners' sugar for sifted topping Instructions Preheat oven to 350 degrees F. Line mini-muffin tins with papers. Melt chocolate chips in microwave. Cool slightly until warm and liquid but not hot. Meanwhile, combine peanut butter, graham cracker crumbs, sugar, and vanilla. Mix in melted chocolate. Chill about 15 minutes. In a separate bowl, combine cake mix, eggs, oil, and water until combined. Fill mini-muffin cups half full. Drop half-teaspoonsful of the chilled peanut butter chocolate mix and press into the center of each mini-muffin. Bake about 12 minutes. Remove to racks and let cool completely. Refrigerate. Once cooled, sift confectioners sugar over tops. Let sit at room temperature 30 minutes before serving. Yield: about 6 dozen Gado-gado Spaghetti Recipe Ingredients 1/2 pound spaghetti or ramen noodles 4 cups water 3 Tbsp plus 1 tsp oil 2 Tbsp sunflower seeds 1 Tbsp dried onion, rehydrated 1/2 Tbsp or one packet powdered bouillon base (see notes) 3 Tbsp brown sugar 1 tsp garlic 1/2 tsp black pepper (optional) 1/2 tsp hot sauce (optional) 1/2 tsp spike (optional) 3/4 cup water, or more as needed 3 Tbsp vinegar 3 Tbsp soy sauce 3 Tbsp peanut butter Sliced green or wild onions, if available Instructions Notes: A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold. This dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness. This recipe is designed to be made in a camping or hiking environment, but work just as well at home. Break pasta in half and put into boiling unsalted water to which 1 tsp of oil has been added. Cook until done; drain immediately. In a fry pan, heat 3 Tbsp oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic, other spices if desires, and 3/4 cup water. Add the vinegar and soy sauce. Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti. This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor. Yield: 2 to 3 servings Groundnut Stew Ingredients 1 (2-pound) frying chicken, cut into small pieces salt and white pepper to taste 1 pound beef, cut in 1-1/2- to 2-inch cubes peanut oil 1 teaspoon salt 1 cup chopped onions 1 green pepper, chopped 2 large tomatoes, peeled and cut up 1-1/2 to 2 teaspoons cayenne 2 cups water 1-1/2 cups peanut butter Instructions Season chicken pieces with salt and white pepper. Set aside. Brown beef cubes in hot oil. Add 1 teaspoon salt, 1/2 cup of the onions, half the green pepper, half the tomatoes, the cayenne and the water. Simmer gently 30 minutes. Combine 1 cup of the cooking liquid with the peanut butter, mixing into a smooth paste. Add to the beef mixture and cook 15 minutes more. Add chicken pieces and remaining vegetables. Continue simmering until chicken and meat are tender. Serve with boiled rice, mashed yams or potatoes, or plantain. Variation: This same recipe may be used for a chicken and shrimp combination. Use 2 cut-up fryers and 1/2 pound cleaned and cooked shrimp; omit beef. Brown chicken in oil. Add the chopped onions and cook until browned. Add tomatoes, green pepper, cayenne, 1-1/2 teaspoons salt and 1/2 teaspoon white pepper. Cover and simmer over low heat about 20 minutes. Mix water and peanut butter into a smooth paste and add to the chicken. Cover and simmer until chicken is tender. Add shrimp and return to fire until shrimp are hot. Yield: 8 to 10 servings
except for a couple of the cake recipes, the majority of these next ones are very simple to make (mostly snacks and desserts): Peanut Butter Recipes SPECIAL K TREATS 1 c. Karo syrup 1 c. sugar 1 tsp. vanilla 12 oz. jar of extra-crunchy peanut butter 5 c. Special K (or similar) cereal Heat syrup and sugar to boiling and boil exactly 30 seconds. Add next 3 ingredients and drop by spoonful onto waxed paper. HERSHEY KISS TREATS 1 3/4 c. flour 1/2 c. sugar 1/2 c. firmly packed brown sugar 1 tsp. baking soda 1/2 tsp. salt 1/2 c. peanut butter 1 egg 2 tbsp. milk 1 tsp. vanilla 48 milk chocolate Hershey kisses In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge. Makes 48 cookies. PEANUT BUTTER BALLS 1 (18 oz.) jar crunchy peanut butter 2 sticks margarine 1 box powdered sugar Dash of vanilla 2 c. Rice Krispies 1 (12 oz.) bag chocolate chips Melt margarine. Blend all ingredients together and make into balls. Freeze about 1 hour. Melt chocolate and dip balls. Place on tray and refreeze. SODA CRACKER COOKIES 4 pkgs. soda crackers 1 jar peanut butter (chunky) 2/3 c. milk 3 c. sugar Crush crackers. Cook milk and sugar together for 3 minutes. Take off heat and add crackers and peanut butter. Spread in buttered pan. Cut into squares. CHOCOLATE CHIP PIZZA 1/2 c. sugar 1/2 c. brown sugar, firmly packed 1/2 c. margarine, softened 1/2 c. peanut butter 1/2 tsp. vanilla 1 egg 1 1/2 c. flour 2 c. miniature marshmallows 6 oz. pkg. chocolate chips Heat oven to 375 degrees. In large bowl, combine first 6 ingredients. Blend well. Stir in flour. Press dough evenly over bottom of a 12 or 14-inch pizza pan, forming rim along edge. Bake at 375 degrees for 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue to bake for 5-8 minutes or until marshmallows are puffy and lightly browned. Cool, cut into wedges. Store in tightly covered container. ROLLED OAT CLUSTERS (NO BAKE COOKIES) 2 c. sugar 1/2 c. milk 1/2 c. butter 1/2 tsp. salt 1 tsp. vanilla 1 c. peanut butter 3 c. rolled oats (quick or regular) Combine sugar, milk, butter and salt, in a heavy 3 quart pot. Stir. Bring to a full boil. Boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Add rolled oats. Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper. Cool. Makes about 4 dozen clusters. GRAHAM CRACKER GOODIES 1-1/2 c. milk 1/2 c. peanut butter 1 sm. instant chocolate pudding Mix all ingredients together. Spread between graham crackers and freeze. PEANUT BUTTER BON BONS 1 1/2 c. graham cracker crumbs 1 c. peanut butter 1 c. melted oleo or butter 1 lb. powdered sugar 12 oz. milk chocolate chips 1/2 bar paraffin Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture. PEANUT BUTTER FRUIT DIP 8 oz. pkg. cream cheese, softened 3/4 c. brown sugar 1/4 c. white sugar 2 tbsp. peanut butter Beat all ingredients together until smooth. Serve with fresh fruit. CREAMY PEANUT DIP FOR APPLES 1/3 c. creamy peanut butter 2 tbsp. minced crisp bacon 1 c. dairy sour cream 1 tsp. prepared horseradish Sliced, unpeeled red eating apples Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people. PEANUT BUTTER APPLES 12 oz. peanut butter chips 2 tbsp. vegetable shortening Colored sprinkles Microwave chips and shortening until creamy. Stir. dip apple in and swirl around. Sprinkle with colored sprinkles. PEANUT-BANANA SMOOTHIE 2 lg. ripe bananas, peeled, sliced, frozen 2 c. milk 1/4 c. creamy peanut butter 2 tbsp. sugar 1 tsp. imitation banana extract Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve immediately. 2 servings. PEANUT BUTTER POPCORN 1/2 c. sugar 1/2 c. light corn syrup or honey1/2 c. chunky peanut butter 1/2 tsp. vanilla Pop enough popcorn to make two quarts. Cook to a rolling boil: Remove from heat and add: Pour over popcorn, stirring to coat. COCOA KRISPIE TREATS 1 c. Karo 1 c. peanut butter 7 c. Cocoa Krispies Mix together: Stir in: Spread 1/2 mixture on bottom of cake pan. Spread 1/2 gallon vanilla ice cream over mixture. Spread remaining Cocoa Krispies over ice cream. Keep frozen until ready to eat. BANANA APPLESAUCE BREAD 1 c. sugar 2 eggs 2 c. flour 3 ripe bananas (mashed) 1/2 c. oil 1 tsp. soda 1/2 c. chopped nuts 1 c. applesauce OPTIONAL FROSTING: 1/2 c. powdered sugar 1/4 c. creamy peanut butter 3 tbsp. milk Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour. Beat until well blended. Frost bread. PEANUT BUTTER MELTAWAY CAKE 2 c. flour 2 c. sugar 1/2 tsp. baking soda 2 sticks butter or margarine 1 c. water 3 tbsp. cocoa 2 eggs 2 tbsp. vanilla 1/2 c. sour cream 1 c. peanut butter 1 tbsp. oil 1 stick butter or margarine 6 tbsp. milk 3 tbsp. cocoa 1 lb. box 10X sugar (confectioner's sugar) 2 tsp. vanilla Combine flour, sugar and soda. Bring butter, water and 3 tablespoons cocoa to boil. While hot, add flour mixture and eggs, 2 tablespoons vanilla and sour cream. Mix well and pour into 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool. Mix peanut butter and oil and spread over cake. Refrigerate 20 minutes. Bring butter, milk and cocoa to boil. Cook for 2 minutes stirring constantly. Add 10X sugar and vanilla, and spread over peanut butter layer. CHOCOLATE SPIRAL PEANUT BUTTER CAKE 2 eggs, separated 1/2 c. granulated sugar 2 c. flour 3 tsp. baking powder 1 tsp. salt 1/4 tsp. soda 1 c. packed brown sugar 1/3 c. peanut butter 1/3 c. vegetable oil PEANUT BUTTER FROSTING: 4 c. powdered sugar 1/4 c. shortening 1/2 c. peanut butter 1/3 c. milk Heat oven to 350 degrees. Grease and flour 2 round pans, 8" or 9 1/4". Beat egg whites on medium speed until foamy. Beat in granulated sugar on high speed, 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat. Mix flour, baking powder, salt and soda in large bowl. Add brown sugar, peanut butter, oil and half the milk. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining milk and egg yolks. Beat on high speed 1 minute, fold in meringue. Pour batter into pans. Bake until pick inserted in center comes out clean 30 to 35 minutes. Cool completely. Beat all ingredients on medium speed until smooth and spreading consistency. Fill layers with 1 cup peanut butter frosting. Spiral the cake by putting spatula at center top of the cake, draw the spatula out to sides and turn. Sprinkle salted peanuts, chopped in spiral and top with 1 ounce melted unsweetened chocolate. ICE CREAM CRUNCH CAKE 1 (12 oz.) pkg. chocolate chips 2/3 c. smooth peanut butter 6 c. crispy rice cereal 1 gallon ice cream, vanilla Melt chocolate chips and peanut butter together in large pan. Add cereal. Spread on cookie sheet and cool. Break up cereal mixture into small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in 10" springform pan. Use remaining 1 cup cereal mixture to make decorative topping, then freeze. Garnish with whipped cream and strawberries. Makes 12 to 16 servings.
they have a freakin' diet for everything. the next one are some samples from the peanut butter diet: Peanut Butter Recipes September 2001, The Peanut Butter Diet Sept. 6— Peanut butter is one of America's favorite comfort foods and a new diet book says you can incorporate the tasty treat into your daily diet — and lose weight. The following recipes are from the The Peanut Butter Diet book. Peanut Butter Oatmeal Ingredients: 1/4 cup dry old-fashioned oats 1/2cup fat-free milk 4 dried apricot halves, cut into quarters 2 Tbsp crunchy peanut butter 1/4 teaspoon ground cinnamon Directions: 1.In a microwaveable bowl, combine the oats, milk and apricots. 2.Microwave on high for 3 minutes. 3. Stir in the peanut butter and cinnamon. Makes one serving Per serving: 413 calories, 17 grams protein, 53 grams carbohydrates, 18 grams fat, 3 grams saturated fat, 8 grams monounsaturated fat, 2 mg cholesterol, 6 grams fiber, 221 milligrams sodium. S'Mores Ingredients: 1 honey graham cracker 2 Tbsp creamy peanut butter 2 Hershey's kisses 1 Tbsp marshmallow cream (Men's version only) Directions: Spread the graham cracker with the peanut butter and dot with Hershey's kisses. (Men can also add 1 Tbsp marshmallow cream) Per Serving for Women: 300 calories, 10 grams protein, 23 grams carbohydrates, 21 grams fat, 5 grams saturated fat, 9 grams monounsaturated fat, 2 milligrams cholesterol, 3 grams fiber, 242 milligrams sodium. Per Serving for Men: 333 calories, 10 grams protein, 31 grams carbohydrates, 21 grams fat, 5 grams saturated fat, 9 grams monounsaturated fat, 2 milligrams cholesterol, 3 grams fiber, 242 milligrams sodium. Peanut Butter Pudding in a Flash Ingredients: 1 single-serving container (4 ounces) of prepared, fat-free, refrigerated pudding of your choice, chocolate, vanilla or tapioca 2 Tbsp crunchy peanut butter Directions: 1. Place the peanut butter in a microwaveable dessert dish. 2. Microwave on high for about 1 minute, or until melted. 3. Pour the pudding into the peanut butter, and stir until mixed through. Makes 1 serving Per serving: 290 calories, 10 grams protein, 30 grams carbohydrates, 16 grams fat, 3 grams saturated fat, 8 grams monounsaturated fat, 0 milligrams cholesterol. Peanut Butter Breakfast Shake Ingredients: 1 cup fat-free milk 1 small, ripe banana 2 Tbsp toasted wheat germ (use only on Day 24 of diet) 2 Tbsp creamy peanut butter Directions: Combine the milk, banana, wheat germ and peanut butter in a blender and blend until smooth Per serving: 433 calories, 22 grams protein, 52 grams carbohydrates, 18 grams fat, 4 grams saturated fat, 8 grams monounsaturated fat, 4 milligrams cholesterol, 6 grams fiber, 281 milligrams sodium. Peanut Butter English Muffin Melt Ingredients: 1/2 whole wheat English muffin 2 Tbsp creamy or crunch peanut butter Toast the muffin as desired and spread with the peanut butter. Per Serving: 253 calories, 10 grams protein, 20 grams carbohydrates, 16 grams fat, 3 grams saturated fat, 8 grams monounsaturated fat, 0 milligrams cholesterol, 3 grams fiber, 243 milligrams sodium Peanut Butter Sundae Ingredients: 2 Tbsp creamy peanut butter 1/2 cup fat-free frozen yogurt or ice cream, any flavor Place the peanut butter in a small, microwaveable dish. Heat on high for about one minute, or until melted. Drizzle over the frozen yogurt. Makes One Serving Per serving: 268 calories, 11 grams protein, 25 grams carbohydrates, 16 grams fat, 3 grams saturated fat, 8 grams monounsaturated fat, 0 milligrams cholesterol, 3 grams fiber, 218 mg sodium Tahitian Chicken with Peanut Butter Mango Sauce *To cut down on the number of ingredients, omit the honey and the mustard and just use 1 Tbsp honey mustard Ingredients for Chicken: 3 boneless, skinless chicken breast halves 2 Tbsp peanut oil 1/4 teaspoon salt 1/8 teaspoon pepper Ingredients for Sauce: 3/4 cup mango chutney 3/4 cup crunchy peanut butter 1 tsp curry powder 1/2 tsp Dijon mustard 1 clove garlic, crushed 1 Tbsp honey 2 Tbsp oil 2 to 4 Tbsp hot water Directions for Chicken: 1. Preheat the broiler or grill 2. Cut each chicken breast half in two, making six pieces 3. Brush the chicken with the oil and sprinkle with the salt and pepper 4. Cook about 4 inches from the heat for about 8 minutes each side, or until cooked through Directions for Sauce: 1. Coarsely chop any pieces of fruit in the chutney and return to the liquid 2. Combine the chutney with peanut butter, curry powder, mustard, garlic, honey and oil. Add water to thin, and heat until melted. 3. Spread the sauce over the grilled chicken. Makes 6 servings (since the average size of a chicken breast is 6 ounces. The size of a healthy serving is 3 ounces, about the size of a deck of cards.) Per serving: 459 calories, 34 grams protein, 33 grams carbohydrates, 22 grams carbohydrates, 4 grams saturated fat, 10 grams monounsaturated fat, 66 milligrams cholesterol, 2 grams fiber, 666 milligrams sodium. Curried Peanut Butter Soup *Note: to make this a completely vegetarian soup, use reduced-sodium vegetable broth instead of chicken broth. Ingredients: 3/4cup shredded carrot 1/2 cup chopped onion 1/2 cup chopped celery 1 Tbsp butter 1 Tbsp peanut oil 2 Tbsp all-purpose flour 1 tsp curry powder 1/4 tsp salt 3 1/2 cups reduced-sodium chicken broth 2 tsp Worcestershire sauce 3/4 cup crunchy peanut butter Directions: 1. In a 2-quart saucepan, cook the carrot, onion and celery in the butter and oil until tender, about 10 minutes. 2. Blend in the flour, curry powder and salt. Add the chicken broth and Worcestershire sauce. Cook, stirring until thickened and bubbly. 3. Reduce the heat; add the peanut butter and stir until melted. 4. Serve hot with condiments (chopped dried pineapple, shredded coconut, chopped scallions, chopped peanuts, raisins, curry powder) Makes 6 servings Per Serving: 259 calories, 10 grams protein, 13 grams carbohydrates, 20 grams fat, 4 grams saturated fat, 9 grams monounsaturated fat, 5 milligrams cholesterol, 3 grams fiber, 559 milligrams sodium.
this next one looks pretty good....... Peanut Butter Peanut Brittle A softer alternative to a traditional holiday favorite 2 cups sugar 1/4 cup water 1-1/2 cups light corn syrup 2 cups salted peanuts 2 to 2-1/2 cups peanut butter 1/2 tsp. vanilla 1-1/2 tsp. baking soda Combine sugar and water in heavy saucepan. Bring mixture to full rolling boil over high heat, stirring constantly. Stir in corn syrup. Cook to hard crack stage, 300 degrees. Meanwhile, mix peanuts, peanut butter and vanilla. Remove syrup from heat; at once add peanut butter mixture and soda; stir. Working quickly, pour onto buttered cookie sheet; spread with fork. Cool; break into pieces. Yield: About 3 pounds of creamy peanut brittle.
the next one's come from the jif website so of course their brand is plastered all over these recipes. use whatever is your favorite peanut butter. snort's mom must not have been choosey.....we ate peter pan Broccoli Salad with Peanut Sauce Make Mother's Day extra special this year by preparing this exotic, delicious dish. It's great for picnics and pot-lucks, too! Ingredients: 1 pound thin spaghetti 1/2 cup JIF® Creamy Peanut Butter 1/2 cup orange juice 1/2 cup lemon juice 1/2 cup soy sauce 1 Tablespoon granulated sugar 1/2 cup CRISCO® Canola Oil 1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers 1 cup chopped onion 1-2 Tablespoon(s) minced garlic 1 pound broccoli florets Directions: 1. Cook the spaghetti, drain well, put in a large bowl, and toss with a little oil. Set aside. 2. To make the Asian Citrus Peanut Sauce, combine the JIF® Peanut Butter, orange juice, soy sauce and sugar in a medium bowl. Whisk until very well blended. 3. In a large, deep-sided skillet, heat 1/2 cup oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic; cook about 1 minute. 4. Add the broccoli florets and stir, then add the Asian Citrus Peanut Sauce and stir. Continue to cook, stirring often, until the broccoli is cooked to your liking. 5. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days. Makes about 6 servings south american peanut pork Ingredients • 2 tablespoons Crisco® canola oil • 3-4 cloves minced garlic • 1 cup chopped onion • 1/2 cup chopped red bell pepper • 1/2 cup chopped carrots • 1 pound pork tenderloin, cut into 1/2 in cubes • 1/2 tablespoon paprika • 1/2 tablespoon granulated sugar • 1/2 teaspoon ground cumin • 1/4 teaspoon cayenne pepper (more or less to taste) • 1 quart chicken stock • 1 cup Jif extra creamy peanut butter • salt and pepper Directions • In a large sauce pan, heat the CRISCO® Canola Oil over medium heat. • Add the garlic, onion, bell pepper, and carrots. Saute about 2 minutes, stirring often. • Add the pork, paprika, sugar, cumin, and cayenne pepper. Add salt and pepper to taste. Brown the pork on all sides. • Add the chicken stock, scraping the bottom and sides of the pan, to deglaze it. • Add the JIF extra creamy peanut butter and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender. • Taste, and add salt and pepper if desired. Serve with rice. Enjoy! easy peanut pasta twists Ingredients • 1 cup Jif creamy peanut butter • 1/2 cup warm water • 1/2 cup ketchup • 1 tablespoon soy sauce • 1 teaspoon garlic powder • 1/2 tablespoon rice wine vinegar • 1 pound uncooked pasta twists • 1/2 cup chopped red bell pepper Directions • In a medium bowl combine the JIF Creamy Peanut Butter, water, ketchup, soy sauce, garlic powder, and vinegar. • Whisk until smooth and well blended. Set aside. • Cook the pasta twists according to the package directions. Drain well. Put the drained pasta back in the pot it was cooked in and add the sauce. • Gently toss until the pasta twists are evenly coated. Serve and sprinkle with the red bell pepper. Enjoy! ham slice with peanut butter glaze Ingredients • 1 fully cooked ham center cut slice, cut 1/2 inch thick (about 1 pound) • 3 tablespoons orange marmalade • 2 tablespoons Jif Peanut Butter • 1 tablespoon water Directions • Preheat broiler. • Slash edges of ham slice; place on broiler pan. • Broil 3 inches from heat for 5 minutes. Turn ham slice; broil 4 to 5 minutes more. • Meanwhile, combine marmalade, Jif and water. • Spread over ham slice. • Broil 1/2 to 1 minute longer till lightly browned. • Garnish with fresh dill and orange slices, if desired. • Makes 4 servings. thai peanut burgers Ingredients • 1/2 cup Jif extra crunchy peanut butter • 1 tablespoon lime juice • 1/2 tablespoon soy sauce • 1/2 tablespoon grated fresh ginger • 1/2 tablespoon chopped cilantro • 1/4 teaspoon cayenne pepper (more or less to taste) • 1 pound lean ground beef or turkey • 4 hamburger buns Directions • In a large bowl, whisk together the JIF Extra Crunchy Peanut Butter, lime juice, and soy sauce. • Add the ginger, cilantro, and cayenne pepper, blend well. Add the ground meat and mix well. • Form into 4 patties. Grill, broil or pan fry. • Serve on buns with your favorite Thai hot sauce and your choice of condiments. Enjoy! peanut butter special Ingredients • Butter or margarine, softened • 4 slices bread • 1/4 cup Jif Peanut Butter • 2 tablespoons applesauce • 2 slices bacon, crisp-cooked and crumbled • 1/2 of a tart apple, thinly sliced Directions • Butter the bread generously. • In a bowl, combine Jif, applesauce and crumbled bacon. • Spread on 2 slices of the buttered bread. • Top with apple slices and remaining bread. • Makes 2 sandwiches. cream of peanut soup (have some soup with your sandwich) Ingredients • 1 stalk celery, chopped • 1/2 medium onion, chopped • 2 tablespoons butter or margarine • 1 1/2 tablespoons all-purpose flour • 4 cups chicken broth or canned chicken broth • 1 cup Jif Creamy Peanut Butter • 1 cup milk • Snipped chives Directions • In a medium saucepan cook celery and onion in the butter or margarine till onion is tender but not brown. • Stir in flour till well blended. • Add chicken broth all at once. • Cook and stir till thickened and bubbly. • Remove from heat and rub through a sieve. • Add the Jif and milk, stirring to blend thoroughly. • Heat through, but do not boil. • Serve hot or cold. Garnish with snipped chives. • Makes 6 cups. fantastic french toast Ingredients • 4 eggs • 1/4 cup milk • 1 teaspoon vanilla • Dash salt • 1 tablespoon butter or margarine • 4 slices of bread (preferrably french bread - day old) • 1/4 cup chopped peanuts • 3/4 cup maple-flavored syrup • 1/2 cup Jif Creamy Peanut Butter Directions • Combine eggs, milk, vanilla and salt. • Beat slightly with a fork till blended. • In a medium sized skillet melt butter or margarine. • Dip bread slices into 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. • Then in a small saucepan blend maple syrup and Jif. Heat and stir till warm and pour over the French toast. peanut butter breakfast bread pudding Ingredients • 2 large eggs • 1/2 cup milk • 1/2 cup granulated sugar • 1 teaspoon vanilla extract • 1 teaspoon ground cinnamon • 1/2 cup Jif Extra Crunchy Peanut Butter • 6 slices bread (stale bread works well in this recipe too) • 1/2 cup raisins • yogurt with fruit, for serving Directions • Heat the oven to 350ºF. • Break the eggs in to a large bowl whisk until well combined. • Add the milk, sugar, vanilla extract, and ground cinnamon and whisk until well combined. • Add the Jif Crunchy Peanut Butter and whisk until well combined. • Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. • Spray an 8" x 8" baking pan with Crisco® Cooking Spray and pour in the bread mixture. • Bake about 25 minutes until the mixture is set and the top is golden brown. • Remove from the oven and place on a baking rack to cool. Serve warm. pb & aj sausage muffins Ingredients • 2 cups all-purpose flour • 1/3 cup granulated sugar • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup Jif Creamy Peanut Butter • 1 large egg • 3/4 cup milk • 1/3 cup Crisco® Canola Oil • 6 small, cooked sausage patties (precooked frozen work well), cut in halves • 1/2 cup apple jelly Directions • Heat the oven to 375ºF. • Combine the flour, sugar, baking powder, and salt in a large bowl, mix well. • In a small bowl beat the egg and whisk in the Jif Creamy Peanut Butter, stir in the milk a little at a time, add the Crisco® Canola Oil and mix well. • Pour the wet mixture into the bowl with the dry ingredients and gently stir to combine. This is a stiff batter, so do not over mix. • Line a 12 muffin pan with paper muffin cups. Fill the lined cups 1/3 full. • Make a shallow indentation in the center of the batter with your finger; do not go to the bottom of the cup. • Place about 1 teaspoon of apple jelly in each indentation. Place a cooked half sausage patty on top of each. • Fill muffin cups with batter about 2/3 full. • Bake about 20 minutes until done and golden brown. Remove from the oven and allow to cool in the pan about 5 minutes. • Place muffins on a wire rack to cool until just warm. • They can be made before hand and warmed just before serving. • Makes 12 muffins peanut butter bread Ingredients • 2 cups sifted all-purpose flour • 1/2 cup sugar • 2 teaspoons baking powder • 1 teaspoon salt • 3/4 cup Jif Creamy Peanut Butter • 1 beaten egg • 1 cup milk Directions • Preheat oven to 350ºF. • In a bowl, mix flour, sugar, baking powder and salt. • Cut in Jif with a fork. • Add egg and milk, stir just enough to moisten dry ingredients. • Pour into a 9 x 3 x 5-inch loaf pan. • Bake in oven at 350ºF for about an hour or until wooden pick inserted near the center comes out clean peanut butter puffs Ingredients • 2 cups sifted all-purpose flour • 1/2 cup sugar • 2 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup Jif Crunchy Peanut Butter • 2 tablespoons butter or margarine • 1 cup milk • 2 beaten eggs • 1/2 cup currant jelly, melted • 1/2 cup finely chopped peanuts. Directions • Preheat oven to 400ºF. • Stir together flour, sugar, baking powder and salt. • Cut in Jif and butter or margarine till mixture resembles coarse crumbs. • Add milk and eggs all at once, stirring just till moistened. • Fill greased muffin pans 2/3 full. • Bake in 400ºF oven 15 to 17 minutes. • Immediately brush tops with melted jelly, dip in peanuts. Serve hot. • Makes 18 puffs peanut butter pancakes Ingredients • 1 cup sifted all-purpose flour • 2 tablespoons sugar • 2 tablespoons baking powder • 1/2 teaspoon salt • 1 egg • 1/3 cup Jif Crunchy Peanut Butter • 1 cup milk • 1 tablespoon Crisco® Oil Directions • In a mixing bowl, stir together the flour, sugar, baking powder and salt. • In a small bowl, beat egg with Jif till blended. Stir in milk and oil. • Add all at once to the dry ingredients, beating till blended. • Bake on a hot, lightly greased griddle till bubbles break in the surface. Turn and • brown the other side. • Makes 6 to 8 four-inch pancakes or 32 dollar-size pancakes
fess up. whose ever put peanut butter in their gumbo? i have. African-Creole Turkey Gumbo Ingredients • 1 pound fresh or frozen medium shrimp, peeled and deveined • 3 cups fresh or frozen cut okra, thawed (12 ounces) • 2 tablespons cooking oil • 1 tablespoon sugar • 1 tablespoon vinegar • 2/3 cup all-purpose flour • 1/2 cup cooking oil • 1/2 cup chopped onion • 1/4 cup chopped celery • 1/4 cup chopped green sweet pepper • 1 clove garlic, minced • 1/4 teaspoon crushed red pepper • 1/4 teaspoon paprika • 1/4 teaspoon dried thyme, crushed • 1/4 teaspon black pepper • 1/8 teaspoon ground red pepper • 4 cups reduced-sodium chicken broth • 1/3 cup tomato paste • 1 bay leaf • 6 ounces cooked andouille or smoked sausage, halved lengthwise and cut into 1/2-inch-thick slices • 1 cup chopped cooked turkey or chicken • 4 ounces cooked crabmeat, cut into bite-sized pieces (optional) • 1 tablespoon creamy peanut butter (here's where it's hiding ) • 3/4 teaspoon file powder (gumbo file) • 5 cups cooked rice • Bottled hot pepper sauce • Fresh marjoram sprigs (optional) Directions 1. Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. 2. Cook okra in the 2 tablespoons oil and sugar in a saucepan about 8 minutes or until almost tender. Remove from heat; stir in vinegar and set aside. 3. For roux, stir together flour and the 1/2 cup oil in a heavy 4-quart Dutch oven until smooth. Cook over medium-high heat for 5 minutes, stirring constantly with a long-handled wooden spoon. Reduce heat to medium. Cook and stir constantly 10 to 15 minutes more or until roux is a dark reddish-brown. Stir in onion, celery, green pepper, garlic, crushed red pepper, paprika, thyme, black pepper, and ground red pepper (or Cajun seasoning, if using). Cook and stir over medium heat about 5 minutes or until vegetables are tender. 4. Gradually stir broth into roux mixture. Stir in tomato paste and bay leaf. Bring mixture to boiling. Add shrimp. Cook 2 minutes or until shrimp turn opaque. Stir in sausage, turkey, crabmeat (if using), cooked okra, peanut butter, and file powder. Heat through. Discard bay leaf. Season to taste with salt and pepper. Serve over hot cooked rice. Pass hot pepper sauce. Garnish with fresh marjoram sprigs, if desired. Makes 10 main-dish servings. *Note: For convenience, use 1-1/2 teaspoons Cajun seasoning in place of the crushed red pepper, paprika, thyme, black pepper, and ground red pepper.
