sauteed sweet plantains (tajaditas dulces de platano)

Ingredients

• Servings: 6
• 1/4 cup peanut oil for frying
• 2 tablespoons butter
• 3 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
• 3 tablespoons brown sugar
• 1/4 teaspoon salt (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. gently toss plantain slices with brown sugar, then place into hot oil. fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

Bok Choy, Carrots And Green Beans

Ingredients

• Servings: 6
• 1 teaspoon peanut oil
• 3 tablespoons minced shallots
• 2 carrots, sliced diagonally
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 cup chopped bok choy
• 1/3 cup low sodium, low fat vegetable broth
• 1 tablespoon light soy sauce

Recipe

• heat the oil in a wok or skillet over high heat. add the shallots and saute for 3 minutes. add the carrots and stir fry for 3 minutes. add the green beans and stir fry for 2 minutes. add the bok choy and stir fry for 2 minutes. add the broth and simmer for 2 minutes. add the soy sauce and serve.

Melted Banana Bread

Ingredients

• Servings: 10
• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 5 1/3 tablespoons melt® organic buttery spread
• 2/3 cup sugar (slightly less--see directions)
• 2 large eggs, lightly beaten
• 1 cup mashed ripe bananas
• 1 cup milk chocolate or semi-sweet chocolate chips

Recipe

• whisk together in medium bowl the flour, salt, baking soda, and baking powder.
• in a large bowl, beat on high until light in color and texture, 2-3 minutes: the melt® and a little less than 2/3 cups sugar.
• beat in flour mixture until blended and consistency of brown sugar.
• gradually beat in the eggs.
• fold in just until combined the bananas and chocolate chips (sometimes i use half chocolate chips and half peanut butter chips).
• bake 50-60 minutes and when toothpick comes out clean from center it is done!
• promptly remove baked banana bread from loaf pan and let cool.
• serve warm with an ice cold glass of milk!

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Cupcake Surprise

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese
• 1/4 cup confectioners' sugar
• 1 egg
• 1 (6 ounce) package chocolate chips
• 1 (18.25 ounce) package chocolate cake mix
• 4 maraschino cherries
• 4 milk chocolate candy kisses
• 4 walnut halves
• 1 (1.4 ounce) bar chocolate covered toffee bars, chopped
• 1/8 cup raisins
• 1/4 cup candy coated peanut butter pieces

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners. in a medium bowl, mix cream cheese, sugar, and egg together until well blended. stir in chocolate chips. set aside.
• prepare cake mix according to package instructions. fill each cup half full. drop a heaping teaspoonful of cream cheese mix in center of each cupcake. press one cherry, or chocolate kiss, walnut half, toffee piece, a few raisins or peanut putter pieces in the center of each cupcake.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Oatmeal Energy Balls

Ingredients

• Servings: 12
• 1 1/2 cups rolled oats
• 3/4 cup natural peanut butter
• 1/2 cup raisins
• 2 tablespoons honey

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix oats, peanut butter, raisins, and honey together with a fork in a bowl. knead mixture by hand until fully incorporated; roll into 1-inch balls. refrigerate for at least 1 hour.

Shrimp Fried Noodles - Thai-style

Ingredients

• Servings: 4
• 1 pound dried rice vermicelli
• 2 cups bean sprouts, divided
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 10 unpeeled, large fresh shrimp
• 1 tablespoon white sugar
• 1 tablespoon asian fish sauce (nuoc mam or nam pla)
• 1 tablespoon ketchup
• 2 eggs, beaten
• 1 tablespoon chopped dry roasted peanuts
• 1 tablespoon crushed dried shrimp
• 1 tablespoon chopped green onions
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chili powder
• 2 wedges fresh lemon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place the noodles in a large bowl, and cover with hot water. soak for 15 minutes. soak bean sprouts in cold water. drain just before using.
• heat the oil in a large skillet over medium-high heat. add the garlic, and fry until fragrant. add the shrimp; cook and stir for about 3 minutes. mix in the sugar, fish sauce and ketchup. pour in the eggs, and stir for a minute. add the noodles; stir-fry until they are coated with the sauce. mix in half of the bean sprouts, and fry until soft.
• place on a serving plate. set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. sprinkle the noodles with dried shrimp, peanuts, and chili powder. top with green onion.

reindeer cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup smooth peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 48 small pretzel twists, or as needed
• 72 chocolate chips, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. stir flour and baking soda into creamed butter mixture until well incorporated.
• roll dough into 24 balls. flatten each ball and shape into an upside-down triangle. press two pretzels into the two top corners of each triangle for the antlers. press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip on the bottom of the triangle for the nose. arrange cookies on baking sheets.
• bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

peanut butter drops

Ingredients

• Servings: 3
• 2 cups white sugar
• 1/2 cup milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 1/2 cup peanut butter
• 3 cups quick cooking oats

Recipe

• in a saucepan place sugar, cocoa and the milk and stir with a whisk . take the butter and slice into this mixture over low heat until all is mixed and melted.
• bring this to a rolling boil and boil for 2 l/2 minutes... i test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. if it forms a ball it has boiled long enough. if it does not form a ball, it is not done yet. this may take 3 minutes.
• turn off heat and add the peanut butter. stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls waxed paper.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Peanut Butter And Jelly Cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup any flavor fruit jam

Recipe

• in a mixing bowl, cream shortening peanut butter and sugars. beat in egg. combine dry ingredients; gradually add to creamed mixture.
• cover and chill for 1 hour.
• roll into 1 inch balls; place 2 inches apart on greased baking sheets. flatten slightly. bake at 375 degrees f (190 degrees c) for 10 minutes. cool on wire rack. spread jam on the bottom of half of the cookie; top with remaining cookie half.

butterfinger cookies

Ingredients

• Servings: 4
• 1 1/3 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter
• 1 egg
• 3/4 cup white sugar
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., butterfinger, ™), crushed

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease baking sheets.
• cream the butter or margarine with the sugar until light and fluffy. beat in the egg.
• sift the flour, baking soda and salt together. toss the butterfinger pieces with the flour mixture.
• stir the flour and butterfinger mixture into the egg mixture. mix until combined. drop by teaspoonfuls the prepared baking sheet.
• bake at 375 degrees f (190 degrees c) for about 12 minutes. remove cookies from pan immediately and let cool on racks.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

steamed fish with ginger

Ingredients

• Servings: 2
• 1 pound halibut fillet
• 1 teaspoon coarse sea salt or kosher salt
• 1 tablespoon minced fresh ginger
• 3 tablespoons thinly sliced green onion
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon peanut oil
• 2 teaspoons toasted sesame oil
• 1/4 cup lightly packed fresh cilantro sprigs

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• pat halibut dry with paper towels. rub both sides of fillet with salt. scatter the ginger over the top of the fish and place a heatproof ceramic dish.
• place into a bamboo steamer set over several inches of gently boiling water, and cover. gently steam for 10 to 12 minutes.
• pour accumulated water out of the dish and sprinkle the fillet with green onion. drizzle both soy sauces over the surface of the fish.
• heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. when the oil is hot, carefully pour on top of the halibut fillet. the very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. garnish with cilantro sprigs and serve immediately.

Peanut Treats

Ingredients

• Servings: 5
• 3 cups salted or dry roasted peanuts
• 3 tablespoons butter
• 2 cups peanut butter chips
• 1 (14 ounce) can sweetened condensed milk
• 2 cups miniature marshmallows

Recipe

• place 1 1/2 cups of the peanuts in an ungreased 7x11 inch baking pan; set aside.
• in a saucepan, melt butter and peanut butter chips over low heat. add sweetened condensed milk and marshmallows.
• cook and stir until melted. pour over peanuts and sprinkle remaining peanuts on top. cover and refrigerate; cut into bars when set.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

kung wow chicken

Ingredients

• Servings: 4
• 1 tablespoon white
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 3 medium green onions, finely chopped (white parts only)
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 tablespoon white vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce, or to taste
• 1 tablespoon asian chili paste (sambal), or more to taste
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar
• 2 teaspoons ketchup
• 2 tablespoons white
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons peanut oil
• 2 cups cubed zucchini
• 1 cup cubed red bell pepper
• 1/2 cup chicken broth
• 1/4 cup roasted, salted peanuts
• salt and ground black pepper to taste
• 1/4 cup chopped green onion tops
• 4 cups cooked white rice

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• whisk together 1 tablespoon white , 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
• stir in chicken pieces to coat. cover and refrigerate for 1 hour.
• combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white , and garlic in a bowl. whisk thoroughly; set aside.
• mix cornstarch with cold water in a small bowl.
• heat peanut oil in a heavy duty, nonstick skillet over high heat. stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
• stir in zucchini and red bell pepper; cook for 2 more minutes. add chicken broth and stir.
• stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
• toss in peanuts; season with salt and pepper to taste. stir in green onion tops. serve over white rice.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Butterfinger® Cake

Ingredients

• Servings: 15
• 1 (15.25 ounce) package devil's food cake mix
• 2/3 cup water
• 1/2 cup oil
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) jar hot fudge dessert topping
• 1 (12 ounce) jar caramel dessert topping
• 1 (16 ounce) package frozen whipped topping (such as cool whip®), thawed
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as butterfinger®), crushed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. immediately poke holes in the cake using a skewer or straw.
• pour sweetened condensed milk, hot fudge, and caramel over cake. allow cake to cool, about 1 hour.
• spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. refrigerate until serving.

Cookie Mix In A Jar Vii

Ingredients

• Servings: 3
• 1 cup packed brown sugar
• 1 1/2 cups confectioners' sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• in a separate bowl, mix together the flour, baking powder and salt.
• layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
• instructions to attach to jar: peanut butter cookies 1. empty jar of cookie mix into large mixing bowl. use your hands to thoroughly blend mix. 2. add: 1/2 cup butter or margarine, softened at room temperature. do not use diet margarine. add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. mix until completely blended. you will need to use your hands to finish mixing. 4. shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. do not use waxed paper. press balls down with a fork. 5. bake at 350 degrees f (175 degrees c) for 9 to 11 minutes until edges are browned. cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. makes 3 dozen cookies.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

thai quivering tenderloins

Ingredients

• Servings: 6
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 3 tablespoons brown sugar
• 2 tablespoons peanut butter
• 2 teaspoons minced fresh ginger root
• 2 (1 pound) lamb tenderloins
• 1/2 cup chicken stock

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
• preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
• cook until the lamb is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• while the lamb cooks, combine the reserve marinade and chicken stock in a saucepan. bring to a boil. allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced lamb to serve.

Chocolate Peanut Butter Bars I

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2/3 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup butter
• 3/4 cup chopped, unsalted dry-roasted peanuts
• 1 1/4 cups confectioners' sugar
• 1 1/2 cups peanut butter
• 1/2 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make pastry: cream together 2/3 cup butter and brown sugar. stir in the flour, baking powder, salt, and baking soda until well blended.
• separate the eggs and beat in the yolks. add in 1/2 teaspoon vanilla and mix well.
• press mixture into the bottom of a 9 x 13 inch pan. bake for 12 minutes or until golden brown.
• to make the topping: in a medium bowl, mix together the powdered sugar, chopped peanuts, peanut butter, egg whites, and 1/2 teaspoon of vanilla. melt 1/4 cup of butter or margarine and stir into mixture.
• turn off oven and remove pan. let cool for about 2 minutes. spread topping over pastry. sprinkle chocolate chips over topping and return to warm oven for 2 or 3 minutes. spread chocolate over topping, like a frosting. let cool before cutting.

peanut butter cookies iii

Ingredients

• Servings: 4
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup peanut butter
• 1 egg
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Recipe

• sift together flour, baking powder, and salt; set aside. cream peanut butter and egg. add the dry ingredients alternately with the canned milk. stir until well blended.
• stir in vanilla and nuts. drop by tablespoonfuls well-greased baking sheet. bake at 350 degrees f (180 degrees c) for 10-12 minutes or until lightly browned. remove from baking sheet immediately.

west african peanut stew

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh ginger
• 1 pound chicken, cut into chunks (optional)
• 1 tablespoon crushed red pepper, or to taste
• salt and ground black pepper to taste
• 5 cups chicken stock
• 3 small sweet potatoes, cut into chunks
• 1 (16 ounce) can chopped tomatoes, with liquid
• 1/4 pound collard greens, roughly chopped
• 1 cup chunky peanut butter

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. add the chicken; cook and stir until completely browned. season with the crushed red pepper, salt, and black pepper. pour the chicken stock over the mixture. stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• stir the tomatoes, collard greens, and peanut butter into the soup. partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Peanut Butter Bars Iii

Ingredients

• Servings: 2
• 1 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups confectioners' sugar
• 1/2 cup peanut butter
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup milk

Recipe

• cream together shortening and sugar. add the beaten egg and 1 teaspoon vanilla; stir in flour and salt. mix well. spread in the bottom of a 9 x 13 inch buttered pan.
• bake in a preheated 350 degrees f (175 degrees c) oven for 15 minutes. let cool.
• to make frosting: mix together confectioners' sugar, peanut butter, butter or margarine, and 1 teaspoon vanilla. add just enough milk for the proper consistency. frost cooled bars.

Pan Peanut Butter Cups

Ingredients

• Servings: 3
• 1 cup peanut butter
• 1 (16 ounce) package graham crackers, crushed
• 4 cups confectioners' sugar
• 2 cups butter, melted
• 2 cups semisweet chocolate chips

Recipe

• combine peanut butter, graham crackers, powdered sugar and butter. press into 9 x 13 inch pan.
• melt chocolate chips and spread over peanut butter mixture. allow to harden. (cut while still soft or layers will separate.)

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

snackasnicker pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium mixing bowl, beat softened cream cheese until fluffy. mix in sugar until well combined. add eggs and vanilla. beat until smooth. fold in all but 1/2 cup of chopped candy bars.
• sprinkle reserved 1/2 cup of chopped candy bars bottom of graham cracker crust. pour cream cheese mixture into crust.
• bake in preheated oven for 20 to 25 minutes; do not brown on top. will be soft in middle. chill before serving.

Chocolate Clusters

Ingredients

• Servings: 2
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup peanuts
• 1 cup chow mein noodles

Recipe

• in sauce pan, over low heat, melt chocolate chips and butterscotch chips.
• remove from heat and immediately add peanuts and chow mein noodles. mix until well coated.
• drop on to a wax paper lined cookie sheet until set and chilled. enjoy!!

slow cooker thai lamb with peppers

Ingredients

• Servings: 4
• 1 cup chicken broth
• 1/3 cup soy sauce
• 1/3 cup creamy peanut butter
• 3 tablespoons honey
• 6 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 teaspoon crushed red pepper flakes
• 2 red bell peppers, thinly sliced and cut into bite-size lengths
• 1 pound boneless lamb chops

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and lamb chops into a slow cooker, stir together, and set the cooker on low. cook for 5 to 6 hours until the lamb is tender, and remove the lamb from the sauce. shred the lamb, return to the sauce, let cook until hot, and serve.

Sizzling Chicken Skewers

Ingredients

• Servings: 6
• 1 cup crunchy peanut butter
• 1/3 cup chopped fresh cilantro
• 3/4 cup salsa
• 1/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1 tablespoon salt
• 1/4 cup lemon juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 3 tablespoons minced garlic
• 1 bunch green onions, chopped
• 3 skinless, boneless chicken breast halves - cut into strips
• 2 green bell peppers, seeded and cubed

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 4 hrs 50 mins


• in a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. add chicken to the marinade, cover and refrigerate for at least 4 hours.
• while the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• preheat the barbeque to a high heat. or preheat your oven to broil.
• thread chicken skewers like a snake, and in between each loop add a cube of bell pepper.
• grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

granola-raisin cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups granola
• 1 cup raisins
• 1/2 cup chopped, unsalted dry-roasted peanuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a medium bowl, cream together the butter, brown sugar and sugar. beat in the egg and vanilla. combine the flour, salt and baking soda, stir into the creamed mixture. finally, stir in the granola, raisins and peanuts. drop dough by heaping teaspoonfuls greased cookie sheets, about 2 inches apart.
• bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. remove from baking sheets to cool on wire racks.