Nimakayya (lemon) Pulihora

Ingredients

• Servings: 4
• 1/4 cup oil
• 1/2 cup peanuts
• 2 tablespoons split bengal gram (chana dal)
• 3 tablespoons skinned split black lentils (urad dal)
• 3 dried red chile peppers
• 1/4 cup raw cashews (optional)
• 1 tablespoon mustard seed
• 2 sprigs fresh curry leaves
• 5 green chile peppers, halved lengthwise
• 2 teaspoons ground turmeric
• 2 lemons, juiced
• salt to taste
• 2 cups cold, cooked basmati rice

Recipe

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


• heat the oil in a large skillet. add, in order, the peanuts, chana dal, urad dal, red chile peppers, cashews, mustard seed, curry leaves, green chile peppers, and turmeric to the hot oil in 30 second intervals, allowing each item to cook briefly before adding the next. stir the lemon juice and salt into the mixture. mix the rice into the mixture, breaking up the individual grains with a wooden spoon; cook and stir until no clumps of rice remain and the mixture is thoroughly heated. serve hot.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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.

No Bake Cereal Bars

Ingredients

• Servings: 24
• 4 cups toasted oat cereal
• 2 cups crispy rice cereal
• 2 cups dry-roasted peanuts
• 2 cups candy-coated milk chocolate pieces
• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/2 cups creamy peanut butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. grease a 10x15 inch jellyroll pan.
• in a medium saucepan over medium heat, stir together the corn syrup and sugar. bring the mixture to a boil and cook until sugar is completely dissolved. remove from heat and quickly stir into the peanut butter and vanilla. pour the mixture into the bowl with the cereal mixture and mix well. press into the prepared pan. let stand until set. cut into bars and serve.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

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.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

Peanut Butter Crispies Ii

Ingredients

• Servings: 2
• 6 cups crisp rice cereal
• 1 cup white sugar
• 1 cup peanut butter
• 1 cup corn syrup
• 1 tablespoon butter

Recipe

• in a medium sauce pan, mix together sugar, peanut butter, and corn syrup. be careful not to let it burn, or it will ruin the recipe. stir mixture until well melted. remove pan from heat.
• combine warm peanut butter mixture with crisp rice cereal.
• grease well a 9 x 13 inch pan with butter or margarine. spread mixture in pan. allow to cool. when mixture is no longer sticky to the touch, cut into bars.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

Peanut Butter Pie Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 2 tablespoons chocolate syrup

Recipe

• beat cream cheese until fluffy. beat in milk and peanut butter until smooth. stir in lemon juice and vanilla. fold in whipped topping.
• pour filling into crust. drizzle syrup over the filling, and swirl. chill.

Apple Peanut Butter Cake

Ingredients

• Servings: 16
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 3/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/4 cup applesauce
• 1/2 teaspoon vanilla
• 3/4 cup tart apple, such as granny smith, peeled and diced
• 1/4 cup peanut butter chips
• peanut butter glaze:
• 3 tablespoons creamy peanut butter
• 2 tablespoons milk, or more as needed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f. line an 8x8x2-inch square baking pan with reynolds® parchment paper*.
• whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. set aside.
• cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. add egg; beat to combine. beat in applesauce and vanilla. reduce speed to low and gradually add in the flour mixture. stir in apple and the peanut butter pieces. spread into prepared pan.
• bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• remove from oven and cool 5 minutes in the pan. lift the cake out of the pan using the parchment paper. place on a wire rack to cool completely. using the parchment paper, transfer the cake to a cutting board.
• drizzle with peanut butter glaze. allow cake to stand until glaze is set before slicing.
• peanut butter glaze: in a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

African Peanut Soup

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat oil in a large stock pot over medium high heat. cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. stir in tomatoes, vegetable stock, pepper, and chili powder. reduce heat to low and simmer, uncovered, for 30 minutes.
• stir in rice, cover, and simmer another fifteen minutes or until rice is tender. stir in peanut butter until well blended, and serve.

Spicy African Yam Soup

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 large sweet potato, peeled and diced
• 1 clove garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 cup chunky salsa
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 cup diced zucchini
• 1/2 cup cooked rice
• 2 tablespoons creamy peanut butter

Recipe

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


• heat the oil in a stockpot over medium heat. saute onion, sweet potato, and garlic until onion is soft. turn down heat if necessary to prevent burning.
• stir in the chicken broth, thyme and cumin. bring to a boil, cover and simmer for about 15 minutes. stir in salsa, garbanzo beans and zucchini. simmer until tender, about 15 minutes.
• stir in the cooked rice and peanut butter until the peanut butter has dissolved. serve hot with pita chips and a green salad.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

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.

african sweet potato and peanut soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups water
• 1 teaspoon salt
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons creamy peanut butter
• 1 bunch chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• heat the oil in a large saucepan over medium-high heat. saute the onion 10 minutes, until lightly browned. mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• pour water into the saucepan, and season the mixture with salt. bring to a boil, reduce heat, and simmer 30 minutes.
• remove the soup mixture from heat. in a food processor or blender, blend the soup and peanuts until almost smooth. season with cayenne pepper. return to the saucepan. whisk in the peanut butter, and cook until heated through. serve warm topped with fresh cilantro.

Mediterranean Couscous Salad

Ingredients

• Servings: 6
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3 tablespoons tahini paste
• 1/4 cup chopped fresh mint leaves
• 1/2 teaspoon asafoetida powder
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1 1/2 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 cups couscous
• 1/2 cup diced tomato
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup canned green beans, diced
• 1/2 cup cooked chickpeas
• 1/2 cup diced persian cucumbers
• 1/4 cup green olives, pitted and quartered
• 1/4 cup roasted peanuts

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. set aside.
• combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. remove from heat and stir the couscous into the water; cover for 10 minutes.
• place the couscous in a large bowl. mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. while stirring, slowly pour the dressing into the mixture. serve immediately.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

better butter cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1/4 cup peanut butter
• 3 eggs
• 3 tablespoons vanilla extract
• 1/2 cup chopped walnuts (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift together the flour, and baking soda, set aside. in a medium bowl, cream the white sugar and brown sugar with the butter. stir in the eggs, one at a time, then the vanilla and peanut butter. add the dry ingredients to the creamed mixture and stir until combined. finally, stir in the nuts.
• drop by heaping teaspoonfuls cookie sheets. bake for 12 to 15 minutes in the preheated oven. cool on wire racks.

Spicy African Yam Soup

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 large sweet potato, peeled and diced
• 1 clove garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 cup chunky salsa
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 cup diced zucchini
• 1/2 cup cooked rice
• 2 tablespoons creamy peanut butter

Recipe

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


• heat the oil in a stockpot over medium heat. saute onion, sweet potato, and garlic until onion is soft. turn down heat if necessary to prevent burning.
• stir in the chicken broth, thyme and cumin. bring to a boil, cover and simmer for about 15 minutes. stir in salsa, garbanzo beans and zucchini. simmer until tender, about 15 minutes.
• stir in the cooked rice and peanut butter until the peanut butter has dissolved. serve hot with pita chips and a green salad.

toffee bar coffee cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 6 tablespoons butter, softened
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 5 (1.4 ounce) bars chocolate covered toffee bars, chopped
• 1 egg
• 1/2 cup chopped, unsalted dry-roasted peanuts

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. crush toffee bars into small bits and set aside.
• in a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. remove 1/2 cup of crumb mixture and set aside to be used for topping. add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. increase speed to medium, and beat for 1 minute. spread batter evenly in 9x13 inch pan.
• to make the topping: in a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. sprinkle mixture evenly over batter in pan.
• bake for 30 minutes, or until it tests done. cool cake completely in pan on rack. make about 2 1/2 hours before serving, or early the in day.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Coconut Rice Salad

Ingredients

• Servings: 8
• 2 cups basmati rice
• 1 (10 ounce) can unsweetened coconut milk
• 2 3/4 cups water
• 2 large limes, juiced
• 2 tablespoons peanut butter
• 1/4 cup sesame oil
• 1 teaspoon fish sauce
• 1 teaspoon curry paste
• 1 clove garlic, crushed
• 1/4 cup flaked coconut, toasted
• 1/2 cup raisins
• 1/4 cup slivered almonds, toasted

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• in a saucepan, combine the rice, coconut milk and water. bring to a boil, then cover and reduce heat to low. simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. set aside to cool down.
• in a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. taste, and adjust the flavor of the dressing to your liking.
• when the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. refrigerate for at least 1 hour, and up to one day.

Power Bars

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup light corn syrup
• 3/4 cup reduced fat peanut butter
• 4 cups wheat and barley nugget cereal (e.g. grape-nuts™)

Recipe

• line one 9x13 inch pan with foil and spray with a non-stick cooking spray.
• boil sugar, syrup, and peanut butter in saucepan for a minute. not more or the bars will be impossible to eat. add the grape nuts and stir. immediately spread into the prepared pan. let cool and cut into bars. great snacks!

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

tw fried catfish

Ingredients

• Servings: 8
• 3 pounds catfish fillets
• 2 tablespoons seasoning (such as tex joy® all purpose), or to taste
• salt and ground black pepper to taste
• 1/2 (16 ounce) package saltine crackers, crumbled
• 1 (2.45 ounce) package sliced almonds
• 2 eggs, beaten
• 2 cups milk
• 1 teaspoon pressed garlic
• 1 quart peanut oil, for frying

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• season catfish with seasoning, salt, and black pepper. refrigerate fillets 1 to 3 hours.
• mix saltine crackers and almonds in a large, wide bowl. stir milk, beaten eggs, and garlic together in a separate bowl.
• soak the catfish fillets in the milk mixture for 5 to 10 minutes.
• heat peanut oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading.
• fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

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.

No Bake Peanut Butter Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat together cream cheese and confectioners' sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
• spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

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.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

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.

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.

Dr. Pepper Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup dr. pepper soft drink
• 3 tablespoons unsweetened cocoa powder
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup butter
• 1/2 cup buttermilk
• 1 1/2 cups miniature marshmallows
• 6 tablespoons butter
• 1 cup packed brown sugar
• 2/3 cup peanut butter
• 1/4 cup milk
• 2/3 cup chopped, unsalted dry-roasted peanuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch cake pan.
• mix together the flour and the white sugar.
• in a saucepan combine the dr. pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. pour melted butter mixture over the flour and mix well. stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. remove from oven and spread peanut butter topping over warm cake. place frosted cake under broiler, about 4 inches from the heat source. broil for just a few seconds, or until topping starts to bubble. do not scorch. let cake cool at least 30 minutes before serving.
• to make peanut butter topping: cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter. add the milk and stir well. mix in the nuts. spread topping over still warm cake.

African Chicken Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 3/4 cup unsalted natural-style peanut butter
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a large skillet with a tight-fitting lid, heat oil over medium high heat. add chicken, and brown quickly. remove chicken from pan. reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. season with cumin, coriander, black pepper, red pepper and salt. do not let garlic brown.
• mix in water and browned chicken, and any accumulated juices. place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• remove lid, and stir in the peanut butter and garbanzo beans. make sure the peanut butter is blended in. replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. remove from heat, adjust seasoning, and serve.

African Chicken Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 3/4 cup unsalted natural-style peanut butter
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a large skillet with a tight-fitting lid, heat oil over medium high heat. add chicken, and brown quickly. remove chicken from pan. reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. season with cumin, coriander, black pepper, red pepper and salt. do not let garlic brown.
• mix in water and browned chicken, and any accumulated juices. place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• remove lid, and stir in the peanut butter and garbanzo beans. make sure the peanut butter is blended in. replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. remove from heat, adjust seasoning, and serve.

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.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

peanut butter oatmeal cookies ii

Ingredients

• Servings: 2
• 2 cups white sugar
• 1/2 cup evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup butter
• 1/2 cup peanut butter
• 2 cups rolled oats

Recipe

• in a medium saucepan, put together the sugar, evaporated milk, cocoa powder, and butter; bring to a boil while stirring. boil for 1 minute; remove from heat. stir in the peanut butter and rolled oats. drop by heaping teaspoonfuls waxed paper. cool and serve.

chinese chicken salad iii

Ingredients

• Servings: 4
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Recipe

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


• to prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
• grill or broil the chicken breasts until cooked, about 10 minutes. an instant-read thermometer inserted into the center should read 165 degrees f (74 degrees c). cool and slice.
• preheat oven to 350 degrees f (175 c). spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. cool.
• in a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. toss with dressing and serve.

molasses peanut butter crinkles

Ingredients

• Servings: 2
• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup butter, softened
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• mix together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
• in a medium bowl, sift together the flour, baking soda, ginger, cloves and salt. add the dry ingredients to the wet ingredients and stir until well blended.
• for each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar. place the cookies 2 inches apart on an ungreased cookie sheet and bake for 10 minutes, or until just set. transfer to a wire rack to cool.

Peanut Butter Candy

Ingredients

• Servings: 2
• 1 cup peanut butter
• 1 cup corn syrup
• 1 1/4 cups milk powder
• 1 1/4 cups confectioners' sugar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large bowl, mix the peanut butter and corn syrup until well blended. stir in the milk powder and confectioners' sugar until smooth. roll tablespoons of dough into balls and set on waxed paper. store in the refrigerator.

chinese chicken salad iii

Ingredients

• Servings: 4
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Recipe

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


• to prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
• grill or broil the chicken breasts until cooked, about 10 minutes. an instant-read thermometer inserted into the center should read 165 degrees f (74 degrees c). cool and slice.
• preheat oven to 350 degrees f (175 c). spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. cool.
• in a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. toss with dressing and serve.

wanna build a snowman cookie?

Ingredients

• Servings: 32
• 24 ounces white chocolate almond bark, broken into pieces
• 1 (16 ounce) package peanut-shaped sandwich cookies (such as nutter butter®)
• 1 jar black and orange candy sprinkles
• 1 multicolored candy sprinkles
• 2 (.75 ounce) tubes decorating gel (any color)

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 1 hr 35 mins


• line a baking sheet with waxed paper or parchment paper.
• melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 15 minutes.
• insert a fork into the filling of each cookie and dip cookie into the melted chocolate, allowing excess chocolate to drip back into the bowl. transfer coated cookies to the lined baking sheet.
• immediately place 2 black sprinkles the top portion of the cookie for the "eyes" and 4 black sprinkles for the "smile" and 1 orange sprinkle for the "nose" while the chocolate is still warm on the cookie. arrange 3 of the multicolored sprinkles down the center of the cookie for the "buttons". cool cookies completely.
• using the decorating gel, draw a thin line around the "neck" of each snowman creating a scarf. allow gel to dry.

African Peanut Soup

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat oil in a large stock pot over medium high heat. cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. stir in tomatoes, vegetable stock, pepper, and chili powder. reduce heat to low and simmer, uncovered, for 30 minutes.
• stir in rice, cover, and simmer another fifteen minutes or until rice is tender. stir in peanut butter until well blended, and serve.

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.

chewy chocolate peanut bars

Ingredients

• Servings: 4
• 1 cup corn syrup
• 3/4 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 1/4 cups quick-cooking oats
• 1 3/4 cups unsalted peanuts

Recipe

Preparation Time: 20 mins Ready Time: 16 hrs 40 mins


• in a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips. bring to a boil, stirring constantly. continue to boil for 5 minutes.
• remove from heat and stir in the vanilla, oats and peanuts. turn a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides. when cool enough to touch, grease your hands and pat the mixture down flat in the pan.
• refrigerate overnight. let stand for 20 minutes before cutting into squares.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

african sweet potato and peanut soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups water
• 1 teaspoon salt
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons creamy peanut butter
• 1 bunch chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• heat the oil in a large saucepan over medium-high heat. saute the onion 10 minutes, until lightly browned. mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• pour water into the saucepan, and season the mixture with salt. bring to a boil, reduce heat, and simmer 30 minutes.
• remove the soup mixture from heat. in a food processor or blender, blend the soup and peanuts until almost smooth. season with cayenne pepper. return to the saucepan. whisk in the peanut butter, and cook until heated through. serve warm topped with fresh cilantro.

general tsao's chicken ii

Ingredients

• Servings: 6
• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg in a mixing bowl. add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. remove the chicken and allow to cool as you fry the next batch. once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. cook until the chicken turns deep golden brown, about 2 minutes more. drain on a paper towel-lined plate.
• heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. stir in the green onion, garlic, whole chiles, and orange zest. cook and stir a minute or two until the garlic has turned golden and the chiles brighten. add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. stir the chicken into the boiling sauce. reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

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.

Candi's Chocolate Peanut Butter Chip Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon applesauce
• 2 cups peanut butter chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat the oven to 375 degrees f (190 degrees c). stir together the flour, baking soda, salt and cocoa; set aside.
• in a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and applesauce. blend in the dry ingredients to form a dough. fold in the peanut butter chips by hand. drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

arroz rojo

Ingredients

• Servings: 5
• 2 tablespoons lard or peanut oil
• 1 cup long grain white rice
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 roma (plum) tomatoes, seeded and chopped
• 1 (8 ounce) can tomato sauce
• 1 1/4 cups chicken broth
• 2 tablespoons chili powder
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat the lard in a large heavy skillet over medium-high heat. add the rice, and stir until rice is toasted. add the garlic and onion; cook and stir until the onion just begins to brown. stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. let stand for 5 minutes, covered, before serving.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

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.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

yummy peanut butter cookies

Ingredients

• Servings: 4
• 1 cup margarine
• 1 cup peanut butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 15 mins


• preheat the oven to 375 degrees f (190 degrees c). grease two cookie sheets.
• in a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and almond extracts. combine the flour, baking soda and salt; stir into the peanut butter mixture. roll dough into 1 inch balls and place them 2 inches apart the prepared cookie sheets. use a wet fork dipped in sugar to make the crisscrosses on the top.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. grab a glass of milk and enjoy!

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.

chocolate caramel candy

Ingredients

• Servings: 8
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• 1 (14 ounce) package caramels
• 1/4 cup heavy whipping cream
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Recipe

• lightly grease one 13 x 9 inch pan.
• to make base: combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. cook, stirring constantly, over low heat until melted and smooth. spread into the bottom of the prepared pan. refrigerate until set.
• to make filling: in a heavy saucepan melt the butter over medium-high heat. stir in sugar and evaporated milk. bring mixture to a boil and stir for 5 minutes. remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. add the peanuts, and spread over the base layer. refrigerate until set.
• to make caramel layer: combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. spread over the top of the filling and refrigerate until smooth.
• to make frosting layer: in another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. pour over the caramel layer. refrigerate for at least 1 hour. cut into 1 inch squares. store in the refrigerator.