recipes of the day 5/6/04....tribute to peanut butter.

Discussion in 'Recipes' started by snorton938, May 5, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    i'm dreamin' about peanut butter..... :D

    Chocolate Peanut Butter Dreams
    Recipe By: Cinnamon Carlson

    1 1/2 cups packed brown sugar
    1 cup peanut butter
    3/4 cup butter or regular margarine at room temperature
    1/3 cup water
    1 egg
    1 teaspoon vanilla
    3 cups quick cooking OR old fashioned oats
    1 1/2 cups all purpose flour
    1/2 teaspoon baking soda
    1 1/2 cups semisweet chocolate pieces
    4 teaspoons shortening
    1/3 cup chopped peanuts

    Heat the oven to 350 . Beat sugar, peanut butter, and butter until light and fluffy using an electric mixer at medium speed. Blend in water, egg, and vanilla. Sift all the dry ingredients onto a piece of waxed paper. Then add the dry ingredients to the creamed mixture, about 1/2 cup at a time, blending well after each addition. Mix well. Shape into 1 inch balls. Place on ungreased cookie sheet. Flatten with a glass dipped in granulated sugar. Bake for 8 to 10 minutes or until golden brown. Cool completely. In a saucepan over very low heat, melt the chocolate and the shortening. Stir constantly until smooth. Place the cookies on a wire rack and top the cookies with about 1 to 1 1/2 tsp of the chocolate mixture. Should any mixture spill over, place a large plate under the wire rack to catch any spills. Top the cookies with a sprinkle of chopped peanuts.

    i'm not done dreamin' yet....... :D

    Peanut Butter Banana Bread


    ½ cup crunchy peanut butter
    ¼ cup oil
    ½ cup honey
    1 egg
    1 cup mashed ripe banana
    2 cup whole wheat flour
    1 cup wheat germ
    1 Tbsp baking powder
    ½ tsp salt
    ½ cup chopped peanuts
    ¾ cup milk


    Preheat oven to 350. Mix peanut butter, oil, honey, egg, and mashed banana, blending well. Combine flour, wheat germ, baking powder, salt, and chopped peanuts. Add dry ingredients to peanut butter mixture alternately with milk. Spread batter in a greased and floured 9x5x3 inch loaf pan. Bake for 1 hour of until tester comes out clean. Cool in pan for about 5 minutes, then turn out onto wire rack to complete cooling.

    Yields 1 loaf
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    and the winners are!!! here are some award winning peanut butter recipes.
    they have pictures at the website:

    peanut butter pie

    1 cup chocolate wafer crumbs
    1/2 cup chopped peanuts
    6 Tbsp. unsalted butter, melted
    3 Tbsp. sugar

    1 1/4 cup crunchy peanut butter
    8 ounces cream cheese, softened
    1 cup powdered sugar, sifted
    2 tsp. vanilla
    1 1/4 cup whipping cream

    1/2 cup cream
    4 ounces semi-sweet or bittersweet chocolate, chopped

    3/4 cup whipping cream
    chocolate curls

    Butter a 10-inch glass pie pan. Mix all ingredients for crust and press firmly into prepared pan. Freeze while preparing filling.
    Use an electric mixer, beat peanut butter, cream cheese and 1/2 cup sugar until smooth. In another bowl, beat whipping cream with 1/2 cup sugar and vanilla until soft peaks form. Gently and gradually fold cream into peanut butter mixture. FILLING WILL BE THICK. Spread filling evenly into prepared crust. Refrigerate until firm.

    Bring cream to a boil reduce the heat and stir in chopped chocolate until melted and smooth. Remove pie from refrigerator and pour glaze over top of filling, tilting pie pan to coat top of pie completely. Return to refrigerator until set or overnight.

    Whip cream until stiff peaks form. Spoon into pastry bag fitted with a large star tip. Remove pie from refrigerator and pipe large stars on outside edge of pie. If desired, sprinkle with chocolate curls.

    Slice and serve.

    Yield: Serves 8

    Recipe by:
    Carole Resnick
    Cleveland, OH

    peanut butter banana bread can never have enough recipes

    1 3/4 cups All-purpose flour
    2/3 cups granulated sugar
    2 tsp. baking powder
    1/2 tsp. baking soda
    2 large eggs
    1/4 cup melted butter
    1/4 cup applesauce
    3/4 cup creamy peanut butter
    1 cup coarsely diced toasted peanuts, unsalted
    1 cup mashed bananas

    Position oven rack in the center of the oven and heat to 350 degrees. Lightly oil and flour an 8 1/2x 4 1/2 x 2 1/2 inch loaf pan.
    In a mixing bowl, blend together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat eggs until foamy. Combine the butter, applesauce, peanut butter and bananas with the eggs. Blend the wet ingredients into the dry ingredients until they are moistened.

    Pour the batter into the prepared pan and bake for 45-50 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean and the top is golden brown.

    Remove pan from the oven and cool on a wire rack for 10 minutes. Remove loaf from pan and serve with cream cheese and your favorite jam or jelly.

    Yield: 1 Loaf

    Recipe by:
    Denise Neff
    Imperial Beach, CA

    peanut marinated chicken breasts with peanut honey sauce

    1 cup chunky style peanut butter
    1 cup honey
    1/4 cup fresh shredded ginger
    Juice of one lemon
    1 tsp. lemon zest
    Four 5-6 skinless, boneless chicken breasts
    1 cup shelled, roasted peanuts, crushed to "graham cracker crumb consistency" (reserve 2 T. for honey peanut sauce)

    Mix the peanut butter, honey, ginger, lemon juice, and zest well.
    Marinate the chicken breast in this mixture overnight.
    Grill these chicken breasts over medium heat on a preheated grill that has been sprayed with vegetable spray. Grill the chicken, basting with remaining marinade until thoroughly cooked, turning every 7-8 minutes.
    Remove from grill and coat with the crushed peanuts, using pressure to press crumbs to adhere to chicken. Place back on grill over very low heat 2-3 minutes to "warm" this coating.
    Honey Peanut Sauce

    3/4 cup honey
    2 tbsp. crushed roasted peanuts
    Mix these together well, warm in microwave.
    Drizzle each chicken breast with the warm honey peanut sauce, serve immediately.
    Garnish with fresh parsley and lemon slices.

    Yield: Four 5-oz portions

    peanut cheescake squares

    Recipe by:
    Janet Merluzzi
    Benton, PA

    1 1/2 cups crushed vanilla wafers
    3 Tbsp granulated sugar
    1/4 cup melted unsalted butter or margarine
    1/2 cup coarsely chopped dry-roasted, skinned peanuts

    1 package (8 ounce) softened cream cheese (reduced fat ok)
    1/2 cup creamy peanut butter
    1/4 cup packed light brown sugar
    1/4 cup milk
    2 large eggs
    1 cup dry-roasted coarsely chopped skinned peanuts

    1 cup butterscotch baking chips
    2 tsp. unsalted butter
    1 cup dry-roasted coarsely chopped, skinned peanuts

    Heat oven to 350 degrees. For the crust, combine ingredients in a medium-size bowl and mix well. Press into a lightly buttered 8x8-inch baking pan. Bake at 350 degrees for 15 minutes, or until set and lightly browned.
    For the filing, combine cream cheese, peanut butter, sugar, milk and eggs in a mixing bowl and beat until fluffy. Stir in the peanuts. Spread evenly over the prepared crust. Bake at 350 degrees for 20-25 minutes or until set.

    Meanwhile, combine the chips and unsalted butter and melt the chips stirring constantly over low heat in a small pan. Keep warm. When squares are cooked, drizzle the mixture over the top in a zig-zag pattern. Sprinkle with peanuts and chill, covered in the refrigerator. When ready to serve, cut into 12 squares and enjoy. Keep any leftovers covered in the refrigerator up to 3 days. Note: Can also be served with dollops of whipped topping, whipped cream or frozen yogurt.

    Yield: 12 Squares

    Recipe by:
    Diane Halferty
    Corpus Christi, TX

    oatmeal peanut butter and banana muffins

    1 1/2 cup flour
    1 cup oatmeal (either instant or long cooking)
    1/4 cup brown sugar
    1/4 tsp. maple powder (or 1 teaspoon maple extract or 1 tablespoon maple flavoring)
    3 tsp. baking powder
    1/2 tsp. salt
    1/3 cup peanut butter
    1 cup milk
    1 egg
    2 over ripe bananas (mushed up)
    mix of sugar and cinnamon to sprinkle on top

    In a large bowl, mix the flour and the oatmeal together, blend in brown sugar (I mix this with my hands, then I can make sure there are no "clumps" of brown sugar in the dry mix). Add maple powder (if using the liquid forms, add with milk), baking powder and salt, mix again until well blended.
    In another bowl (or in a blender or food processor if so desired) mix the peanut butter, milk, (liquid maple flavor, if that's what you're using), egg and bananas. Mix well, then combine with dry ingredients, just until dry ingredients are moistened.

    Fill muffin tins 2/3 full with batter. Sprinkle sugar and cinnamon on top. Bake at 400 degrees for 20 minutes

    Yield: 1 dozen

    Recipe by:
    Josie-Lynn Belmont
    Woodbine, GA

    silky peanut butter chiffon squares

    Silky Peanut Butter Chiffon Squares
    3/4 cups smooth peanut butter
    2 - 3 oz. pkgs. cream cheese, softened
    1 cup 10x powdered sugar
    12 ounce Cool Whip, thawed
    1/2 tsp. vanilla
    1 roll of refrigerated peanut butter cookie dough

    Preheat oven to 350 degrees.
    Press dough into an ungreased 9x13 pan coming up the sides about 1 1/2 inches to form a crust. Bake 14-16 minutes or until lightly golden brown. Do not overbake. Crust will puff up but will settle as it cools. Cool completely on a cooling rack. When crust is cooled, beat peanut butter, cream cheese, sugar and vanilla till smooth. With a spatula, fold in Cool Whip gently but thoroughly. Spread over crust and chill 4-6 hours or until set. Cut into 2 inch squares and serve chilled.

    Yield: 30-36 squares

    Recipe by:
    Valerie Holt
    Cartersville, GA

    Peanutty Pork Salad

    1 pound lean, boneless pork chops
    1/4 cup orange marmalade
    2 tablespoons soy sauce
    2 tablespoons peanut butter
    1/4 cup chopped peanuts

    Peanutty Sprinkles:
    3/4 cup peanuts
    1 egg white, slightly beaten
    1 teaspoon chili powder
    1/2 teaspoon garlic powder

    1 pound baby spinach
    2 cups mandarin orange sections
    1/2 red onion, thinly sliced

    Onion and Peanut Dressing:
    1 cup vidalia onion salad dressing
    2 tablespoons peanut butter
    2 tablespoons orange marmalade
    3 tablespoons finely chopped peanuts

    1. Brush pork chops with a mixture of marmalade, soy sauce, peanut butter and peanuts. Broil or grill on stove top grill to desired doneness. Slice into thin slices.
    2. For Peanutty Sprinkles-toss peanuts with egg white, then put in a strainer to drain off excess egg white. Put peanuts on a well oiled cookie sheet, sprinkle with chili powder and garlic powder. Bake at 350°, stirring a couple of times, until lightly browned--about 8-10 minutes. Cool.

    3. Mix salad ingredients together, put on 4 salad plates. Divide the pork slices among them. Sprinkle with Peanutty Sprinkles. Whisk together the dressing ingredients and pour dressing over.

    Yield: Serves 4

    Recipe by:
    Terry Ann Moore
    Oaklyn, NJ

    Chicken Peanut Crunch

    8-10 chicken parts of your choice
    3 teaspoons white pepper
    3 teaspoons garlic salt
    3 teaspoons seasoning salt
    1 1/2 cups all-purpose flour
    1 1/2 cups dark roast peanut flour
    1 teaspoon peanut oil
    1 cup water
    1 tablespoon creamy peanut butter
    1 1/2 cup chopped roasted peanuts

    Wash and pat dry chicken parts. Combine pepper, garlic salt and seasoning salt and sprinkle on both sides of chicken. Combine all-purpose flour and Dark Roast peanut flour in large plastic or brown bag. Mix well. Add chicken parts and coat with flour mixture. Grease large casserole dish (13x9x2) with 1-teaspoon peanut oil (sides and bottom). Arrange chicken pieces in one layer in casserole dish. Mix together 1-cup water and 1- tablespoon peanut butter, pour 1/4 of liquid at each corner of dish to evenly distribute in dish. Cover with foil and bake at 350°F for 1-hour or tested done. When done sprinkle with 1/4 cup medium chopped nuts. Dish will make its own sauce that can be served with meat.
    Yield: Makes 4-5 portions (2-pieces per serving) or 8-10 portions (1-piece per serving).

    Recipe by:
    Jean Jackson
    Columbus, GA

    Peanut Butter Gravy over Shish-ka-bob

    1 tsp. cracked black pepper
    1 tsp. garlic powder
    1/2 tsp. garlic salt
    1 tsp. crushed red pepper
    1/2 tsp. onion powder
    1/2 tsp. salt
    1/2 tsp. hot pepper sauce
    2 tbl. Worcestershire sauce
    1 (18 oz.) jar creamy peanut butter
    2 (12 oz.) cans beer
    2 cups milk
    vegetable or meat shish-ka-bobs of your choice

    In a sauce pan, stir together, black pepper, garlic powder, garlic salt, red pepper, onion powder, salt, pepper sauce, Worcestershire, peanut butter and 1 can of beer. Over medium-high heat, bring to a boil. Turn down to simmer, when gravy thickens, add other can of beer. Simmer until gravy thickens again and slowly stir in milk. When gravy is thick and thoroughly heated, pour over shish-ka-bobs (make shish-ka-bobs anyway you like).
    Yield: Serves 6 -8

    Recipe by:
    Ronda Tucker
    Ten Mile, TN

    Apple Peanut White Turtle Bars

    2 cups flour
    2 cups quick oats
    1/2 tablespoon salt
    1/2 cup light brown sugar, packed
    1/2 cup dark brown sugar, packed
    1 1/2 sticks margarine (not spread)
    2/3 cups + 2 tablespoons chunky peanut butter, divided
    1 1/4 cups apples, peeled, cored, chopped
    1 - 14 oz. pkg. caramels, unwrapped
    2 tablespoons milk
    1/2 cup dry roasted peanuts, chopped

    Heat oven to 350° F. Spray a 13 x 9-inch pan with non-stick vegetable spray. In a large bowl, mix together flour, oats and salt. Mix in brown sugars. With two knives, cut in margarine and 2/3 cup peanut butter until crumbly. Reserve 3 cups mixture. Pat remaining mixture firmly into prepared pan. Sprinkle chopped apple over mixture. In a medium microwave-safe bowl, place caramels and milk and microwave on High for 2-3 minutes until smooth, stirring occasionally. Stir in remaining 2 tablespoons peanut butter. Spoon caramel mixture over apples in pan. Sprinkle reserved oat mixture over top followed by chopped peanuts, patting down slightly. Bake in 350° oven for 30-35 minutes or until golden brown. Cool for at least 30 minutes. Place white morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over top of cooled bars. When white drizzle is set, cut into bars.

    Yield: 30 Bars

    Weekend Special PBJ Strata

    8 slices firm white bread (about 8 oz)
    1/2 cup peanut butter
    1/4 cup strawberry preserves
    3 large eggs
    1/2 cup sugar
    2 cups whole milk
    cooking spray
    confectioner's sugar for garnish
    fresh strawberries for garnish

    1. Preheat over to 350°. Cut crust off bread. Spread peanut butter on four slices of bread, making sandwiches.
    2. Spray 9 x 9 inch square baking dish with cooking spray. Place sandwiches in pan, cutting to fit if necessary.
    3. Whisk eggs and sugar together in bowl. Gradually add milk and mix well. Pour milk mixture over bread. Let stand 30 minutes for bread to soak up mixture.
    4. Place baking dish in larger pan and pour 1 inch hot water around it. Bake 25-30 minutes ir until tester comes out clean when inserted into middle. Let cool slightly and dust with confectioner's sugar. Serve warm or chilled.

    Cut into 9 squares. Serve with whole strawberries.

    Yield: 9 servings

    Recipe by:
    Sharon Lesan
    Bethel, AK

    Peanut Grilled Kabobs

    1 pound deboned chicken breasts (cut into bite size pieces)
    1/2 cup creamy peanut butter
    3 tablespoons pineapple juice
    1/2 medium red bell pepper
    1/2 medium green pepper
    8 ounces fresh button mushrooms
    1 20-ounce can pineapple chunks, drained (reserve the 3 tablespoons pineapple juice for using with the peanut butter)
    bamboo or metal kabob skewers

    1. Early in the day - In a small saucepan put the peanut butter and pineapple juice. Over low heat, stirring occasionally until the peanut butter has become very soft and creamy. Remove from heat. Put mixture into a glass bowl, 15 minutes later add the pieces of chicken, stir to coat all of the chicken. Cover and refrigerate for several hours, stirring occasionally.
    2. Cut red and green peppers into 2x1 inch strips. Place in small saucepan over medium heat with 1/2 cup water and cook, covered until tender but still firm, about five minutes. Clean mushrooms
    3. Thread chunks on skewers as follows: Chicken, pineapple, green pepper, pineapple mushroom, pineapple, red pepper, pineapple and chicken.
    4. Cook on grill or broil in oven until chicken is browned and cooked through, approx. 15-20 minutes on grill. Test with a thermometer for chicken to be cooked through.

    Yield: 6 kabobs

    Recipe by:
    Frances Pfluger
    Gwinn, MI

    Peanut Butter Cake

    1 8oz cream cheese
    1/2 cup butter
    1 box confection sugar
    1 teaspoon vanilla
    1/3 cup chopped roasted peanuts
    Whip cream cheese and butter until fluffy, gradually add confection sugar and vanilla.
    Frost cake layers - - garnish top with peanuts.

    1/2 cup butter
    1/2 cup peanut oil
    2 cups granulated sugar
    5 egg yolks
    2 cups all purpose flour
    1 teaspoon baking soda
    1 cup buttermilk
    1 cup crunchy peanut butter
    1 teaspoon vanilla
    1 can (3 1/2 oz) coconut
    5 egg whites

    Heat oven to 350° F. Grease three 9-inch round cake pans. Into large bowl, measure all ingredients except egg whites, with mixer at medium bowl speed, beat until well mixed. Whip egg whites until stiff and fold into batter. Pour batter into pan and bake 25 minutes. Cool layers in pans on wire rack for 10 minutes. Remove from pans and cool on racks.

    Recipe by:
    Verdye McCullers
    Hahira, GA

    Triple Peanut 'N Fudge Cheesecake

    1 cup chocolate wafer crumbs
    1/3 cup finely chopped dry-roasted peanuts
    1/3 cup butter or margarine, melted

    Peanut Butter Filling
    2 -8oz blocks light cream cheese
    1 cup sugar
    2/3 cup creamy peanut butter
    1/2 cup milk
    3 tablespoons flour
    1 tablespoon cinnamon
    4 eggs

    Fudge Topping
    6 oz semisweet chocolate, chopped
    1/2 cup whipping cream
    6 tablespoons creamy peanut butter
    1 cup dry-roasted peanuts

    1. Heat over to 350° F. Combine crumbs, peanuts and butter; press onto bottom of 9 inch springform pan. Bake at 350° F for 10 minutes.
    2. For filling, heat oven to 450° F. In large mixer bowl, combine softened cream cheese, sugar, peanut butter, milk, flour and cinnamon, mixing with electric mixer until well blended. Pour batter over crust. Bake at 450° F for 10 minutes. Reduce oven temperature to 250° F; continue baking 40 minutes. Loosen cake from rim of pan. Cool; remove rim.
    3. For glaze, in small saucepan over low heat, melt chopped chocolate with whipping cream and peanut butter, stirring frequently until smooth. Spread over cheesecake. Sprinkle with peanuts. Chill at least 2 hours or overnight.

    Yield: 12 servings

    Recipe by:
    Kurt Wait
    Redwood City, CA
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here's a few more peanut butter recipes. the food wonder of the world !!


    1/4 pound lean pork
    1/4 cup creamy peanut butter
    3 tablespoons chopped scallions
    3 tablespoons soy sauce
    1-1/2 tablespoons red wine vinegar
    1 tablespoon dry sherry
    1 teaspoon red pepper flakes
    1 clove garlic, minced
    1/4 teaspoon granulated sugar
    5 tablespoons peanut oil
    1/2 pound hot cooked lo mein noodles
    1/4 cup chopped roasted peanuts

    Cut pork across grain as thin as possible. Cut slices in narrow strips; set aside. Combine peanut butter, scallions, soy sauce, vinegar, sherry, pepper flakes, garlic and sugar; mix well. Heat 2 tablespoons oil in large skillet. Add pork and quickly stir-fry until it loses its pink color. Add cooked noodles, peanuts and remaining 3 tablespoons oil; toss well. Add sauce and toss to coat evenly. Serve immediately. Makes 4-6 servings.

    MONKEY BREAD (with peanut butter if you like :D )

    1-1/2 teaspoons cinnamon
    3/4 cup granulated sugar
    4 packages (10 each) refrigerated biscuits, quartered
    1-1/2 cups chopped peanuts (more if desired)
    1 cup granulated sugar
    1/4 cup evaporated milk
    1/4 cup brown sugar
    3/4 cup butter (you could use peanut butter too :D )

    Grease 10-inch tube pan or bundt pan. Combine cinnamon and 3/4 cup sugar. Roll each piece of quartered biscuit in cinnamon-sugar mixture. Place in pan. Layer nuts and biscuits alternately. Separately bring to a boil: 1 cup sugar, evaporated milk, 1/4 cup brown sugar and butter (plus peanut butter if you like :D ). Pour boiled mixture over layered biscuits. Bake in a preheated 325° F. oven for 45 minutes. Makes 20 servings.

    this next one is easy, easy, easy.......mmmmmmmm....... :D :D :D :D


    1/2 cup peanut butter
    1/4 cup brown sugar
    1 teaspoon margarine
    1/2 teaspoon cinnamon

    Blend ingredients until smooth. Spread on bread and toast until bottom of bread is brown. (Makes 3/4 cup - enough for 6 slices toast.)


    1 cup granulated sugar
    1 (12 ounce) jar creamy peanut butter
    1 egg, slightly beaten
    1 teaspoon vanilla extract

    Mix all ingredients thoroughly. Drop by the teaspoonful onto baking
    sheet and press with fork. Bake at 325° F. for approximately 10 minutes.
    Cool before removing from baking sheet. Makes 2 to 3 dozen.


    1/2 cup (1 stick) butter or margarine, softened
    1/4 cup Creamy Peanut Butter
    1 cup granulated sugar
    1 cup packed light brown sugar
    3 eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
    1/2 cup chocolate syrup

    Heat oven to 350°F. Grease 13x9x2-inch baking pan.

    In large bowl, beat butter and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

    Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.

    Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    but what if i want to make my own peanut butter? :(

    well here is how.... :D :D :D :D :D :D


    Homemade peanut butter is easily made with an electric blender or a food processor. The longer you blend or process, the softer the peanut butter will be. Storage: Store in a tightly closed container in the refrigerator. Oil may rise to the top, if this occurs, stir before using.

    Direction for Using an Electric Blender
    1 cup roasted shelled peanuts (with or without red skins)*
    1 1/2 teaspoons peanut oil
    1/4 teaspoon salt (omit if salted peanuts are used)

    Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container and back into contact with the blades. Continue blending until desired consistency is reached.
    Note: For crunchy style peanut butter stir in 1/4 cup chopped roasted peanuts after the blending is completed.

    Yields 1/2 cup smooth or 3/4 cup crunchy peanut butter.

    Directions for Using a Food Processor:
    2 cups roasted shelled peanuts* (with or without red skins)
    1/2 teaspoon salt (omit if salted peanuts are used)
    Using the metal blade, process ingredients continuously for 1 to 3 minutes. The ground peanuts will form a ball which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with a rubber spatula.

    Note: For crunchy style peanut butter stir in 1/2 cup chopped roasted peanuts after the processing is completed.

    Yields 1 cup smooth or 1 1/2 cups crunchy peanut butter.

    *Peanuts with red skins may be used. (Do not confuse skins with outer shells!)
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    or, you can even make your own "gourmet" peanutty butter, and it is oh soooo easy. :D :D :D :D :D :D :D

    Gourmet Peanut Butter

    What I found was, see, after eating regular, conventional peanut butter (Skippy, Jif, etc.) for a while, I'd start getting a little tired of it. Then I'd switch over to the natural kind - you know, pure ground up peanuts with the oil on top. I would think, "Hey now, this is better!"

    Then I'd start to get tired of the natural stuff and switch back to the conventional and guess what? "Hey now, this is better." Then I'd get tired of that...

    The flip-flopping went on and on and on.

    One day I had a brainstorm - why not mix the two?!! I did, and the rest is history. The combination is a clear winner over either kind by itself, taste-wise and texture-wise. And I have never gotten tired of this mixture. Astounding - but TRUE!

    (One time I was a member of the adults-only Peanut Butter Lovers Fan Club, and they were so staggered by my discovery that they wouldn't even publish it in their newsletter!)

    Home-made Gourmet Peanut Butter Recipe

    1. Dump oil off top of natural PB.

    2. Mix a heaping spoonful of natural PB into the top inch or so of a jar of conventional PB. No need to involve a 3rd container. A good mix is approximately:

    3 parts conventional PB
    1 part natural PB

    Excellent results can be obtained with el-cheapo, store-brand PBs.

    3. After the top layer of gourmet PB is eaten up, repeat step 2. (Or go to step 1 when starting a new jar of natural PB.)
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
  7. Mr. Peabody

    Mr. Peabody Founding Member

    Dec 8, 2003
    Likes Received:
    You posted a bunch of peanut butter recipes. However, you forgot the absolutely most famous peanut butter recipe of all time.

    drumroll please.........................................

    The Peanut Butter and Jelly Sandwich


    Jar of peanut butter. Your choice. (I like crunchy or smooth)
    Jar of Jelly. Your choice. (I prefer Welchs Grape Jelly)
    Take two slices of bread. Your choice. (I prefer wheat bread.)

    Spread a thick layer of peanut butter on one slice of bread.

    Then, take and spread a thick layer of jelly on the other slice of bread or on top of the peanut butter.

    Then put the two slices of bread together with the peanut butter side and the jelly side facing each other. Don't face those sides outward. Otherwise, it will be some messy eating.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    ahhhh. you're right. how could i have been so blind. we must list one more famous peanut butter sandwich that the king loved (and probably allowed him to keep that "girlish" figure of his)..........

    Elvis Presley's Peanut Butter and Banana Sandwich

    Chef: Ross Peddlesden (yep, this baby's made by a chef)

    The following recipe was taken from The Presley Family Cookbook, written by Vester Presley, Elvis' uncle and a guard at Graceland along with Nancy Rooks, a Graceland maid (so it's got to be authentic).

    Degree of difficulty: Low
    Preparation Time: 5 minutes
    Cooking Time: 5 minutes

    You need:

    2 slices of white bread
    2 tablespoons of smooth peanut butter
    1 small ripe banana - mashed
    2 tablespoons butter


    Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Melt the butter (or do what Elvis did and melt bacon fat), over low heat in a small frying pan.

    Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.

    Serving Suggestion: Elvis may have eaten 12 of these in one may find one to be sufficient for a quick meal.

    now here is an imposter's version of the "elvis" with commentary from the audience........... :D

    Elvis's Favorite
    Peanut Butter Sandwich
    .....snort don't think so mary.... :D

    Submitted By: Mary Braun
    Serves: 1

    2 white bread slices
    2 Tbls. creamy peanut butter
    1/2 banana - very ripe
    2 Tbls. butter OR margarine

    -Spread 1 slice of bread with the peanut butter.
    -Lay banana slices on peanut butter. (this gives it away as a forgery :D)
    -Top with the other slice of bread.
    -Melt margarine in a skillet over medium heat.
    -Fry sandwich until golden brown on both sides.

    Notes: In celebration of his birthday on Jan. 8th Elvis's Favorite Peanut Butter Sandwich. Elvis would eat this with a knife and fork. No wonder he got a bit PORTLY in his later years!

    (6) Visitor Comments:

    Great recipe!!!!

    This recipe sucks! I could figure this one out for myself, in fact I did. I want Elvis's mammas recipe! Come on, just look at your recipe. You can't say in good Christian faith that Elvis's mamma wouldn't have sprinkled at least a little cinnamon, and powdered sugar on her baby boys "fried peanut-nutter and nana samwhich." I think I'll try deep frying it. Thank you for nothing.
    (snort agrees with this one :D except not sure about cinamon & sugar)

    i used to eat something similar, except i didnt cook it & added honey.. but now im older and its too sweet for me!

    I've always wanted to try this recipe-I usually just eat peanut butter, banana, and a touch of mayo on mine!

    it wasn't elvis' mom who cooked it for him! (snort says: how do you know? were you there? probably right but still you don't know! :mad: )

    My,my some people can get a bit harsh! I don't think this recipe "sucks" at all. It happens to be a matter of taste my friend! (snort says "busted" :D )
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    oh what the's a few more peanut butter recipes.....

    Thai-Style Grilled Peanut Chicken

    1/2 cup peanut butter (creamy or crunchy)
    1/3 cup honey
    1/4 cup soy sauce
    2 tablespoons curry powder
    2 cloves garlic, minced
    2 to 2 1/2 pounds cut-up chicken

    Blend peanut butter with honey and soy sauce until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.

    Remove chicken from marinade and broil or grill over medium heat 4 to 6 inches from heat. Turn chicken and brush with marinade occasionally while cooking. (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece.

    Yield: 6 servings (each serving about 6 ounces of chicken)

    Thai Cowboy Steak With Peanut Sauce
    At Lemon Grass Restaurant in Sacramento, California, this hearty dish has a loyal following with its generous steak portion paired with the addicting spunky, spicy peanut sauce!

    2 cloves garlic, sliced
    3 fresh cilantro sprigs, chopped
    2 teaspoons oyster sauce
    1 teaspoon soy sauce
    1 tablespoon brandy
    4 (10- to 12-ounce) New York steaks (about 1 inch thick), each cut in half
    1/2 cup Peanut Sauce (see recipe below)

    Place the garlic and cilantro in a mortar and pound into a paste. (Or you can finely chop by hand.) Transfer to a mixing bowl and stir in the oyster sauce, soy sauce and brandy. Add the steaks and marinate for about 1 hour.

    Preheat the broiler or grill to medium high. Grill the steaks to the desired doneness, about 3 to 5 minutes on each side for medium rare. (You also may pan-sear the steaks.)

    To serve, place 2 to 3 tablespoons of Peanut Sauce on a plate, top with 2 pieces of steak. Serve with a side of cucumber salad or vegetables.

    Yield: 4 servings

    Thai Peanut Sauce:
    2/3 cup coconut milk
    1/2 tablespoon Thai red curry paste
    3 tablespoons creamy peanut butter
    1/4 cup water
    2 tablespoons finely chopped roasted peanuts
    1/2 tablespoon palm or cane sugar
    1/2 tablespoon fish sauce or to taste
    1/4 teaspoon lime juice

    Place one-half of the coconut milk in a small saucepan and heat over moderate heat. Stir until the coconut is bubbly and fragrant, about 10 seconds. Add the curry paste and keep stirring to prevent burning. Add the remaining coconut milk, peanut butter, water, chopped roasted peanuts, sugar, fish sauce and lime juice. Check for a nice balance of salty, sweet, sour and spicy flavors.

    Yield: About 1 cup

    Peanut ‘N’ Vegetable Rice

    3 cups chicken broth
    2 tablespoons USA Peanut Butter
    1 ½ cups uncooked basmati rice
    2 teaspoons USA Peanut Oil
    1 teaspoon sesame oil
    1/2 red bell pepper, cut into thin stripes
    1 cup snow pea pods, cut into thin strip
    3 green onions, chopped
    1/2 teaspoon garlic salt
    1/2 cup chopped USA Peanuts

    Stir together chicken broth and peanut butter in a large saucepan over medium-high heat, and cook, stirring often, until blended and peanut butter dissolves. Stir in rice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done and liquid is absorbed. Stir together peanut oil and sesame oil in a large skillet over medium-high heat; add bell pepper, snow peas, and green onions, and sauté 5 minutes or until tender. Sprinkle with garlic salt. Serve vegetables over rice; sprinkle with peanuts.

    Yield: 4 servings

    Crunchy Honey Peanut Chicken
    Looking for a new way to prepare those boneless, skinless chicken breasts? This quick-and-easy recipe is bound to become a family favorite.

    1 tablespoon flour
    1 teaspoon seasoned salt
    1/2 teaspoon garlic powder
    1/4 teaspoon dried tarragon
    1/4 cup prepared mustard
    2 tablespoons honey
    1 cup finely chopped dry-roasted, unsalted peanuts
    4 boneless, skinless chicken breasts
    2 tablespoons butter

    * snort's note: why not add-in a little peanut butter too. :D

    In a pie pan or shallow bowl, combine flour, seasoned salt, garlic powder and tarragon; mix well. In second pie pan, combine mustard and honey (here is where i'd add my 1-2 tbl creamy peanut butter :D). Place peanuts in third pie pan. Dip each chicken breast in flour mixture, then honey mustard, and finally in peanuts to coat. Heat butter in 10- to 12-inch skillet; add chicken and cook over medium-low heat until cooked through and golden brown, 4 to 5 minutes per side.

    Yield: 4 servings (1 chicken breast per serving)

    Nutty Noodles

    1/2 cup low fat, low sodium chicken broth
    1/3 cup creamy peanut butter
    3 tablespoons teriyaki sauce
    2 tablespoons brown sugar
    1 tablespoon lime juice
    1/2 teaspoon garlic powder
    1/8 to 1/4 teaspoon red pepper

    6 cups cooked spaghetti noodles
    3/4 cup chopped green onion
    1 ½ cups grated carrots
    1 ½ cups broccoli flowerets, cut in thin slices
    1 cup snow peas
    1/2 cup thinly sliced red cabbage
    4 tablespoons dry-roasted, salted peanuts, chopped

    In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.

    Pour the remaining sauce into a large skillet. Stir-fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir-fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts.

    Yield: 4 servings

    Spicy Mexican Peanut Soup god do i love peanut butter !! :D

    This hearty peanut soup with a spicy appeal can take the chill out of any winter evening.

    1 tablespoon vegetable oil
    1 onion, chopped
    3 cloves garlic, minced
    2 cups chopped, cooked chicken
    2 cans (14 1/2 ounces each) peeled, diced tomatoes with green chilies
    1/2 cup creamy or crunchy peanut butter
    1/4 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1 cup buttermilk
    2 tablespoons chopped cilantro or parsley
    1/4 cup chopped peanuts

    Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until onion is transparent. Add chicken, tomatoes, peanut butter, salt and red pepper flakes. Heat, stirring occasionally, until peanut butter is melted. Blend in buttermilk and cook until heated through. Stir in cilantro or parsley. To serve, ladle soup in bowls and garnish with cilantro and chopped peanuts.
    Yield: 4 servings (1 1/2 cups per serving).

    Autumn Gold Peanut Soup
    Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special-occasion dinner.

    1 teaspoon oil
    1 cup chopped onion
    1 teaspoon ground cumin
    1 pound yams, peeled and cut into chunks
    1 large green apple, peeled and cut into chunks
    1 can (14 1/2 ounces) chicken broth
    1 can (6 ounces) apple juice
    1/8 teaspoon cinnamon
    Salt and pepper to taste
    1/2 cup creamy peanut butter
    Sour cream, chopped peanuts, chives and thin apple slices for garnish

    Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken broth, apple juice, cinnamon, and salt and pepper to taste. Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted. Puree soup in a food processor or blender until smooth. Return to pan and heat through. To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

    Yield: 4 servings (1 1/4 cups of soup per serving)

    Ultimate Peanut Butter Cookies i want to be popular. :( mama maria make me some. :D

    Your child will be the most popular kid in school with a few of these delicious treats packed in his or her lunch. But be sure to save a few for yourself - adults love them too!

    1/2 cup peanut butter (creamy or crunchy)
    1/2 cup butter, softened
    1/2 cup sugar
    1/2 cup firmly packed brown sugar
    1 large egg
    1 teaspoon vanilla
    1 3/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon salt

    Place oven rack just above oven center. Preheat oven to 375°F. In a large bowl, combine peanut butter, butter, sugar, brown sugar, egg and vanilla; beat with an electric mixer until light and fluffy. In another bowl, mix together flour, baking soda and salt. Stir into butter mixture until well-blended.

    Shape dough into 1-inch balls. Place balls 3 inches apart on ungreased cookie sheets. Gently flatten each ball with fork in a criss-cross pattern. Bake in the top half of 375°F oven until lightly browned, 8 to 10 minutes. Remove cookies from sheets; cool on wire racks.


    Slice N' Bake:
    Prepare dough as above but do not preheat oven until ready to bake. Roll dough into 10-inch log. Wrap in wax paper or plastic wrap and chill several hours until firm. Slice log into 1/4-inch slices and bake as above.

    Peanut Thumbprint Cookies:
    Prepare dough as above. Roll dough into 1-inch balls. Roll balls in beaten eggwhite and then into 1 cup finely chopped peanuts. Place on ungreased cookie sheets, 3 inches apart. Gently press thumb in center of each cookie. Bake as above. Press thumb gently in center of each cookie, while warm, if deeper indentation is desired. Place large chocolate chip or drop into center, or cool and fill with favorite jam.

    Yield: 15 servings (two cookies per serving).

    bet ya'll (or y'all) can't guess why i'm posting this next one.... :D :D :D

    Tiger Butter :lsug: :champs: :lsup: :tigerhead

    1 pound white chocolate, broken into 1-inch pieces
    1 jar (12 ounces) crunchy peanut butter
    1/2 bag (6 ounces) semi-sweet chocolate morsels

    Place white chocolate in a 1 1/2-quart microwave-proof bowl. Microwave on high 3 minutes or until melted. Add peanut butter and microwave on high 2 minutes or until mixture is smooth and creamy. Blend well. Spread mixture into a 15 1/2 by 10 1/2-inch jelly-roll pan, lined with waxed paper.

    In a 2-cup microwave-proof measuring cup, melt chocolate morsels on high for approximately 2 minutes. Pour melted chocolate over peanut butter mixture; swirl through with a knife or drizzle melted chocolate on top of mixture using fine tip of pastry tube to make stripes. Chill until set. Cut into squares.

    Yields: 2 pounds

    Double Peanut Butter Pound Cake

    Elegantly adorned or fancy-free, this cake suits any occasion.

    1 cup butter, softened
    3/4 cup creamy peanut butter
    3 cups sugar
    2 teaspoons vanilla
    5 eggs
    3 cups flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup milk
    Peanut Butter Frosting (see recipe below)

    Heat oven to 350°F. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350°F until toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.

    Peanut Butter Frosting:
    In saucepan over low heat, melt 1/2 cup each peanut butter and light corn syrup. Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth. Yields: 1 ½ cups.

    Yield: 12 servings (one slice per serving).

    Dixie Peanut Brittle (to make it softer add some peanut butter :D )

    Stove-top method:
    2 cups granulated sugar
    1 cup light corn syrup
    1/2 cup water
    1/2 teaspoon salt
    3 cups raw shelled Spanish peanuts, skins on
    2 tablespoons butter
    1 teaspoon vanilla extract
    2 teaspoons baking soda

    Heat sugar, syrup, water and salt to a rolling boil in a heavy 2-quart, saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293° F). Add butter and vanilla, then baking soda. (For safety¹s sake, keep in mind that the mixture will dramatically increase in volume and could spill over the sides of the saucepan.) Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container. Makes about 2 pounds Dixie Peanut Brittle.

    Microwave method:
    1 ½ cups raw shelled Spanish peanuts, skins on
    1 cup granulated sugar
    1/2 cup light corn syrup
    1/8 teaspoon salt
    1 teaspoon butter
    1 teaspoon vanilla extract
    1 teaspoon baking soda

    Stir together peanuts, sugar, syrup and salt in a 2-quart microwave-safe container. Microwave on high* 8 minutes, stirring well after 4 minutes. Stir in butter and vanilla. Microwave on high 2 minutes longer. Add baking soda and quickly stir until light and foamy. (For safety¹s sake, keep in mind that the mixture will dramatically increase in volume and could spill over the sides of the container.) Immediately pour onto lightly greased baking sheet; spread to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container.

    *Cooking time may vary with ovens. Makes about 1 pound Dixie Peanut Brittle.

    Yields: 4 servings.

    Peanut Butter & Jelly Cookies (who likes jelly? i do. :D )

    1 cup peanut butter, crunchy or creamy
    1 cup sugar
    1 large egg
    1 teaspoon vanilla
    1/4 cup jelly of your choice

    In a large bowl, combine all ingredients except jelly and beat at medium-high speed with an electric mixer until the mixture forms a dough and cleans the side of the bowl.

    Scoop dough out using a teaspoon and, using your palms, roll into 1-inch balls. Arrange 3 inches apart on lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookie. Spoon jelly into depressions.

    Bake in 325°F oven for 15 minutes or until cookies are lightly browned. Using a wide turner, transfer cookies to wire cooling racks to cool completely. Store in an airtight container.

    Yield: 2 dozen cookies

    Peanutty Gooey Bars

    2 cups chocolate graham cracker crumbs
    1/2 cup (1 stick) butter/margarine, softened (add some peanut butter :D )
    1/3 cup granulated sugar

    1 2/3 cups (11-ounce package) Nestle Toll House Peanut Butter & Milk Chocolate Morsels
    1 can (14 ounces) Nestle Carnation Sweetened Condensed Milk
    1 teaspoon vanilla extract
    1 cup coarsely chopped peanuts

    Preheat oven to 350ºF. Spray 8-inch square pan with vegetable cooking spray.

    For Crust:
    Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 X 9-inch baking pan.

    For Topping:
    Microwave 1 cup morsels, sweetened condensed milk and vanilla extract in medium microwave-safe bowl on HIGH (100%) power 1 minute; stir. Microwave additional 10- to 15-second intervals stirring until smooth. Pour evenly over crust. Top with nuts and remaining morsels.

    Bake 20 to 25 minutes or until edges are bubbly. Cool completely in pan on wire rack. Cut into bars.

    Yield: 2 dozen

    on the next one.......only 3 ingredients and you have fudge..... :D

    Peanut Butter Fudge (i love fudge. gimme my fudge. :D)

    2 cups sugar
    1/2 cup milk
    1 cup smooth or chunky peanut butter

    Put sugar and milk in saucepan and stirring constantly. Watch for this to come to boil. Time it at slow boil for 3 minutes exactly. Remove from heat and quickly stir in 1 cup peanut butter. Immediately, pour into buttered dish. Let cool slightly and cut into squares.
  10. Vincent4Heisman

    Vincent4Heisman Freshman

    Dec 7, 2003
    Likes Received:
    I tried that Peanut Butter Fudge, and man... It came out awesome! I added some coca and made it chocolate peanut butter fudge. Here's to me becoming a fatass!

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