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A to Z Recipes
November 2, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Are you feeling all rested after that extra hour of sleep? For Pete's sake... it is November already! I think the cooler weather is just what I need to pick up my spirits. I love cold weather
(yes, I live in Texas). And I'm already feeling better knowing the buzz of the AC unit and mosquitoes will soon be history for a few weeks
(yes, I live in Texas).
A big "thank-you" goes to each of you for being faithful readers of this publication. An extra hug goes out to those who helped keep it going for another 6 months by donating in October. It was the most help I've had yet in raising funds to pay those pesky bills that come due in October and April. Thanks, again.
Reminder:
My personal email address is: maggieblackwell@hotmail.com. At one point when I had my Hotmail account hacked, I had switched over to a Live.com address (which is still fine to use so don't email me to ask or to ask which is my preference, ok?). The
recipe email address is:
a2zrecipes@fastmail.fm. PLEASE do not send anything else
(just recipes, folks) to the recipe email address (it is a SMALL account with NO room for 'forwards' or ANY graphic-laden emails) and
NO recipes to the
personal email address. If you have the Fastmail address on your contact list and you are not a recipe submitter, please remove it. I have convenient links in every issue for you to use for every type of communication. Please help me help you, ok? Thanks.
The new Monthly Theme topic is announced in today's issue. Please go to the
Monthly Theme - Recipe Submissions section to read all about it. We'll share the recipes collected in our last theme topic
next Sunday.
You're in for a big treat today, folks. Patricia in Charlevoix, MI has been very busy. Here she is with a wonderful issue tackling a very sticky subject...
Thanksgiving is fast approaching, people are buying their plump, juicy turkeys, along with all the goodies that go with that sumptuous feast. What better for November than ------ Peanut Butter. Whattttttttt!!!! Well, I researched turkey for June, Maggie did potatoes in September, this just happens to be National Peanut Butter Lovers' month and I L O V E peanut butter. So much, that I have a slice of peanut butter toast each and every morning. PBJ sandwiches, PB with banana, PB with bacon (and I know there are people on a2z who like those last two) PB pie, and on and on. 'Nuf said, here comes some tummy tickling, roof of the mouth sticking recipes.
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
I am pleased to list those readers making recent donations to defray a2z October bills.
Stoney, IN
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.”
~Hubert H. Humphrey (former Senator from Minnesota)
“Who would guess that a peanut butter and bacon sandwich is so good it will bring tears to your eyes? It does. Add lettuce, and you have a complete meal, with every known daily nutrient needed by the average 200 pound man.”
~Roger Welsch, 'Diggin' In and Piggin' Out' (1997)
“Everyone has the talent to some degree: even making a peanut butter and jelly sandwich, you know whether it tastes better to you with raspberry jam or grape jelly; on chewy pumpernickel or white toast.”
~Anna Shapiro, 'A Feast of Words' (1996)
"If you don't mind smelling like peanut butter for two or three days, peanut butter is darn good shaving cream.”
~Barry Goldwater
“There's nothing like unrequited love to take all the flavor out of a peanut butter sandwich.”
~Charlie Brown quotes
"If you can't control your peanut butter, you can't expect to control your life.”
~Bill Watterson quotes author of the comic strip Calvin & Hobbes
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Peanuts ground into stew, Chinese creamy sauce from crushed peanuts, Civil War soldiers dining on "peanut porridge". Not the peanut butter we know but surely the forerunner of things to come.
In 1890, George Bayle was convinced to process and package a ground peanut paste. Bayle automated the process and began selling peanut butter, out of barrels, for about 6 cents a pound.
At the St. Louis Universal Exposition of 1904, C.H. Summer was the first to introduce peanut butter to the world. He sold $705.11 of the treat at his concession stand, the sendoff of PB becoming an American favorite.
Krema Products Co, Columbus, is the oldest PB Co. still in operation. Established in 1908, Krema's founder used the slogan "I refuse to sell outside of Ohio." Most likely because PB packed in barrels spoiled quickly and there was no such thing as I-270 or I-70.
The first patent for a shelf life PB came about in 1922, given to a California entrepreneur. Swift & Co. adopted this process, changing the name EK Pond PB to Peter Pan in 1928. In 1955 Proctor & Gamble entered the PB market, introducing Jif in 1958 and now operate the world's largest peanut butter plant, churning out 250,000 jars a day.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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*There's a joke-phobia: people becoming hysterical when peanut butter sticks to their palate have "Arachibutyrophobia"
*Americans on the West Coast prefer chunky peanut butter, whereas those in the East Coast like it creamy.
*The reason peanut butter sticks to your mouth is that its high protein content absorbs moisture.
*Peanut butter was almost never used outside the US until 1960.
*The average American boy eats 1500 peanut butter sandwiches before reaching the age of 18.
*With very high pressure and temperature, peanut butter can be transformed into diamonds (although that's true for pretty much everything containing carbon!)
*Due to its high fat and protein content, peanut butter is used as base emergency food for famine-stricken countries
*Creamy peanut butter can be used to remove chewing gum from clothes and hair.
*The world's largest peanut butter and jelly sandwich was created November 6th, 1993 in Peanut, Pennsylvania and was 40 ft long. It contained 150 lbs of peanut butter and 50 lbs of jelly.
*96% of people, when making a peanut butter and jelly sandwich, put the peanut butter on before the jelly.
*Adults actually consume more peanut butter than kids
*The US market for peanut butter amounts to 800 million dollars per year.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Heavenly Holiday Cookies
Just as the name implies, we're looking to bake up some heavenly holiday cookies. This month's theme topic is dedicated to our dear
Linda G. who often published issues here at a2z on Wednesdays. Her family could always count on some of the best cookies in the world during the holidays. I know many in your family anxiously await this time of year for the same reason. Let's share recipes for these tiny gems that we lovingly bake up for family and friends as we gather during the holiday season. Any cookie recipe will do (bars, drop, pressed, etc.) and please keep the rules for submitting them in mind (title, ingredients, etc. accompanied by the required information about yourself). I think this is a perfect tribute to one of the nicest people I've had the pleasure of knowing. In my heart I know
Linda is having a truly Heavenly Holiday this year.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Heavenly Holiday Cookies. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Heavenly Holiday Cookies.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Heavenly Holiday Cookies has a deadline of November 30, 2008, and will be posted on December 7, 2008.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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What did the jelly say to the peanut butter?
Stick with me and we'll go places!
Edible Peanut Butter Play Dough
This recipe is especially good for toddlers because they can play with the dough and then eat it. (Be sure to wash hands and work area!) It's also one of my favorite candies, when made with peanut butter and powdered sugar!
1 c. peanut butter
1/2 c. honey
1 c. plus 1/2 c. powdered milk
Mix ingredients and roll into balls.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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GEORGIA
PEANUT CHICKEN STRIPS
Chicken Marinade:
1 cup whole milk
1 large egg
1/4 cup creamy peanut butter
1 pound chicken strips (various length but only 1/4 to 1/2 inch thick)
Directions:
Wash and cut strips as needed. Season to taste with seasoning salt and set aside. Blend together milk, peanut butter and egg. Pour over seasoned chicken and marinate for about 1-hour in refrigerator.
Chicken Batter:
1 cup self-rising flour
1 cup light roasted peanut flour
1 cup finely ground roasted peanuts
Directions:
Combine all ingredients in to plastic or brown bag. Drop strips of chicken from marinade into flour, coat and shake off excess and deep fry.
Deep Frying:
Use Dutch oven if you do not have fryer. Use 1 1/2 quart of peanut oil, heat oil to frying temperature (350 degrees). Drop strips of chicken one at a time into fryer. Cook 1 - 2 minutes depending on thickness or until golden brown and floats to surface. Remove from fryer, drain on paper towel. Keep warm until all strips are cooked and ready to arrange on salad.
Source: Georgia Peanut Institute
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
PEANUTTY HOLIDAY BARS
(Thank you, Karen)
1 cup margarine
1 cup brown sugar, packed
2 eggs,
2 cups flour
1/2 teaspoon flour
1/2 teaspoon salt
2 - 4 ounce package sweet chocolate
1/2 cup margarine
2 cups confectioners sugar
2 eggs, slightly beaten
10 ounce package marshmallows
2 cups chopped peanuts or nuts
Preheat oven to 350 deg. Cream margarine, brown sugar and eggs. Blend in flour and salt. Spread into ungreased 9x13 inch baking pan. Bake 25 minutes. Cool. Melt margarine and chocolate in 3-quart saucepan over low heat, stirring constantly until smooth. Fold in marshmallows and nuts. Spread mixture over cookie base. Chill 2 hours. Cut into bars.
ARLA'S PEANUT BUTTER BARS
1 cup sugar
2 tablespoons cocoa
4 eggs
1/2 cup chopped nuts
1 cup brown sugar
2/3 cup margarine, softened
1 2/3 cup flour
Frosting:
1/3 cup peanut butter
2 cups powdered sugar
2 tablespoons margarine softened
4-5 tablespoons milk
Preheat oven to 350 deg. Grease 9x13 pan. In medium bowl, cream sugars, cocoa and margarine. Add eggs, one at a time, and beat well after each. Add flour, blend well. Stir in nuts. Pour into pan and bake for 20-30 minutes or until toothpick comes out clean. Cool. In small bowl, combine peanut butter and margarine. Gradually add powdered sugar. Blend until smooth. Stir in milk. Spread over cooled layer.
PEANUT BUTTER & CHEESY APPLE BAGELS
Preparation time: 5 min
Yield: 2 sandwiches
4 teaspoons peanut butter
1 plain bagel, split
2 LAND O LAKES® American Cheese Singles
6 slices apple
Spread 2 teaspoons peanut butter on cut-side of each bagel half. Place cheese slice on peanut butter; layer with apple slices.
Nutrition Facts (1 sandwich): Calories: 260, Fat: 11g, Cholesterol: 15mg, Sodium: 510mg, Carbohydrates: 33g, Dietary Fiber: 3g, Protein: 10g
Source: Land O' Lakes
PEANUT BUTTER CUPS
(Thank you, Val)
2 sticks margarine
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar
Melt margarine, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 inch pan. Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.
PEANUT BUTTER FUDGE - 1920
2 cups granulated sugar
1 small can canned milk
2 squares bitter chocolate
small lump butter
1 teaspoon vanilla
1 cup peanut butter
Put sugar, milk, chocolate and butter in a sauce pan. Boil until it forms a soft ball in cold water. Remove from fire and add vanilla and peanut butter. Beat until it thickens slightly, then pour on buttered tin. When cool, cut in squares.
PEANUT BRITTLE DESSERT - 1920
1 pint whipping cream
1/2 pound peanut brittle
1/2 pound marshmallows
Whip cream, add brittle crushed through grinder and cut marshmallows (cut with scissors). Chill.
Serves 8.
EASY PEANUT BUTTER COOKIES
1 cup peanut butter (crunchy or creamy)
1 cup white sugar
1 teaspoon vanilla
Mix ingredients together, drop by spoonful on cookie sheet and press down with fork dipped into sugar. Bake at 375 deg for 45 minutes or until just firm.
NO BAKE COOKIES
(Thank you, Eva)
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
3 cups quick oatmeal
1 teaspoon vanilla
Boil sugar, cocoa, milk and peanut butter for 1 minute. Add oatmeal, beat for 1 minute. Drop by spoonful on wax paper. Cool.
STUFFED BANANAS
1 banana, cut in half
1 tablespoon peanut butter
Using a skewer, gently hollow out the banana half. Mix the banana scrapings with the peanut butter and pack into the hollow. Warm in microwave for about 10 seconds then sprinkle with powdered sugar.
Note: cut the banana with peel intact - makes it much easier to hollow out and fill. When finished, peel and warm.
PEANUT BUTTER PIE
(Thank you, Judy)
4 ounces cream cheese
1/3 cup peanut butter
9 ounces Cool Whip
1 cup powdered sugar
1/3 cup milk
Graham Cracker crust
Cream sugar and cream cheese until smooth. Add peanut butter and milk and beat until smooth. Fold in 9 ounces of Cool Whip. Freeze long enough to firm up, then refrigerate.
PEANUT BUTTER BREAD - 1920
2 cups flour
2 rounded teaspoons baking powder
1 teaspoon salt
1 cup peanut butter
1 cup milk
1/2 cup sugar
2 eggs
Sift flour, baking powder, salt; add peanut butter, sugar and mix. Beat eggs and milk together and add to flour mixture. Bake at 375 deg 30-35 minutes.
PEANUT BUTTER FUDGE
(Thank you, Mrs. Willaman)
2 cups brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup sweet milk
1/2 tablespoon butter
1 teaspoon vanilla
In a heavy cook pan, mix first four ingredients and bring to the soft ball stage when a bit is dropped into cold water. Mix vanilla and butter, stir it through then take from the fire. Allow it to become cooled off before beginning to beat. Beat until it becomes granulated. Pour into buttered pan, then cut into squares.
MINUTE TO MINUTE PEANUT BUTTER SOUP
1/4 cup finely chopped onion
1 tablespoon butter
1/2 cup creamy peanut butter
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
2 soup cans of milk
Cook onion in butter in saucepan until tender, but not browned. Stir in peanut butter and cook for several minutes more. Blend in soups and milk. Heat. Serves 6.
BASIL-PEANUT BUTTER CHOPS
4 boneless pork chops, 1-inch thick
1/2 cup chicken broth
4 inches stick cinnamon
2 bay leaves
1 tablespoon grated ginger root
1 teaspoon minced garlic
Vegetable oil
2/3 cup milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon crushed red pepper
1 medium red bell pepper, sliced
1/2 cup fresh basil leaves, chopped coarsely
Cooking Directions
In a medium saucepan combine chicken broth, cinnamon, bay leaves, ginger root and garlic. Bring to boiling point; reduce heat. Cover and simmer for 15 minutes. Meanwhile, heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 8-10 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops to a serving platter; keep warm.
Remove bay leaves and cinnamon from chicken broth mixture. Stir in milk, peanut butter and honey until smooth. Cook, uncovered, over medium-high heat for 5 minutes, stirring occasionally. Stir in bell pepper, crushed red pepper, and basil leaves. Continue cooking, uncovered, until sauce thickens slightly. Spoon the sauce over chops.
Serves 4
Serving Suggestions
Hot cooked rice, steamed snow peas and warmed tortillas complete this fusion-flavor meal.
CHOPPED TURKEY AND PEANUT PITAS
Ingredients
1/4 cup chunky peanut butter
3 tablespoons apple juice
1 tablespoon soy sauce
1-1/2 teaspoons Dijon-style mustard
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon hot pepper sauce
2 cups COOKED TURKEY, cut into 1/2-inch cubes
1 cup chopped lettuce
1 tomato, seeded & cut into 1/4-inch cubes
1 cup cucumber, peeled, seeded & cut into 1/4-inch cubes
1/4 cup chopped onion
4 whole wheat (8-inch diameter) pita breads, cut in half
In small bowl combine peanut butter, apple juice, soy sauce, mustard, garlic, lemon juice, and hot pepper sauce; set aside.
In medium bowl combine turkey, lettuce, tomato, cucumber, and onion. Fold in peanut butter mixture. Cover and refrigerate 1/2 hour to chill. To serve, spoon 1/2 cup turkey mixture into each pita half.
Serves 4
PEANUT BUTTER A LA PEACH
1/2 cup creamy peanut butter
1/4 cup cream cheese
1/2 cup puree of peaches
2 tablespoons milk
1/4 teaspoon cinnamon
2 slices of brown bread
2 slices of white bread
softened butter or margarine
Combine peanut butter, cream cheese, peaches, milk and cinnamon, mixing lightly to blend. Spread filling on three slices of buttered bread and stack, alternating brown and white slices. Top with remaining slice of bread. Slice vertically, forming ribbon sandwiches.
Makes four sandwiches.
BEEFY PB & J WRAPS
1 pound ground beef chuck
1/3 cup chopped red bell pepper
1/2 teaspoon pepper
1/2 cup chopped green onions
2-1/2 tablespoons creamy peanut butter
2 tablespoons grape jelly
2 tablespoons soy sauce
4 medium flour tortillas (8 to 10-inch diameter), warmed
1/4 cup chopped dry roasted peanuts
Brown ground beef in large nonstick skillet over medium heat 5 minutes. Add bell pepper; continue cooking 3 to 5 minutes or until beef is not pink, breaking beef up into large crumbles. Pour off drippings. Season with pepper. Stir in green onions, peanut butter, jelly and soy sauce; cook and stir 2 to 3 minutes or until peanut butter and jelly are melted. Spoon beef mixture evenly onto tortillas; sprinkle with peanuts. Roll up.
Makes 4 servings.
CREAMY PB DRESSING
1/4 cup creamy peanut butter
1/4 cup honey
1/2 cup mayonnaise
Blend ingredients. Delicious over fruit or as a rich surprise flavor in cabbage and apple salads.
Makes 1 cup.
GRILLED TOAST PB STYLE
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.)
CHOCOLATE PEANUT BUTTER FLOATS
4 cups chocolate milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
1 pint vanilla ice cream
2 cups carbonated water (optional)
Measure milk, peanut butter and vanilla in blender. Blend on high until smooth. Fill each glass half full with mixture. Add 1 scoop of ice cream, gradually pour ¼ cup carbonated water inside each glass. Stir slightly with spoon.
Make 8 servings
PEANUT BUTTER PUDDING PIE
Filling:
2 tablespoons cornstarch
2/3 cup granulated sugar
1/2 teaspoon salt (optional)
2 cups scalded milk
3 egg yolks, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Chopped roasted peanuts for garnish
1 (9-inch) baked pastry shell or 8 medium baked tart shells or 8 pudding dishes
Combine cornstarch, sugar, and salt. Gradually add scalded milk, mixing well. Stir a small amount of the hot mixture into the beaten egg yolks. Mix well, and then stir into milk mixture. Cook in top of double boiler (or in a heavy saucepan over medium heat) until mixture thickens. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Pour into prepared pastry shells or pudding dishes.
Pie or tarts: Spoon filling into baked pie crust or tart shells (fills approximately eight medium sized shells); cool. Prepare meringue by beating egg whites with cream of tartar until fluffy; add sugar slowly, beating until soft peaks form. Spread over pie, sealing edges carefully. Bake in a preheated 425 degree oven for five to six minutes or until browned.
Pudding: Substitute two whole eggs, slightly beaten, for egg yolks; omit meringue. Pour pudding into dishes. Top with chopped peanuts.
Chiffon pie (or pudding): Prepare meringue. Make filling as directed. Soften one package gelatin (1 tablespoon) in 1/4 cup milk. Add to hot filling and stir until dissolved. Fold in meringue; cool slightly. Pour into a baked 9-inch pie shell or pudding dishes.
CREAMY STREUSEL CLUB
Peanut Streusel:
1/4 cup light brown sugar, packed
1/4 cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
1/4 cup creamy peanut butter
Sandwiches:
8-ounce package cream cheese, softened
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten to blend
1/3 cup milk
12 slices egg or potato bread
3 to 4 bananas, sliced 1/4-inch thick
Ground cinnamon
Maple syrup
For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside. Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish. Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices.
Heat oven to 375 deg. Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon. Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice. Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired.
Makes 12 (half-sandwich) servings
CHICKEN SATAY
Ingredients
1 pound boneless, skinless chicken breasts
1/2 cup coconut milk
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
Bamboo skewers, soaked in cold water
Instructions
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
Peanut Sauce
Ingredients
1 cup coconut milk
3 tbsp. red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 brown sugar
2 tbsp. fresh lime juice
1 tsp. salt
Instructions
Put coconut milk in a small saucepan and bring to a boil. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
Special Thanks to iLovePeanutButter
PEANUT BUTTER HOT CHOCOLATE
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 1/2 cups light cream
2/3 cup Dark Chocolate
Dreams® peanut butter
Mini marshmallows, whipped cream, or Marshmallow Fluff®, for serving
In a medium saucepan, heat the milk and vanilla until hot. Whisk in the cocoa and sugar and continue stirring until dissolved. Add the cream and peanut butter and let simmer for 3 to 5 minutes, stirring constantly. Serve in warm mugs with mini marshmallows, a big dollop of whipped cream, or Marshmallow Fluff
FROZEN DARK CHOCOLATE BANANA BITES
1 large ripe banana
1-2 tablespoons Dark Choc. Dreams peanut butter
Slice the banana lengthwise and spread the peanut butter on the cut side of one of the halves. Lay the other banana slice on top of the first, flat side down, as if making a sandwich. Cut the reformed banana into 1 or 2 inch pieces and wrap each individually in plastic wrap. Freeze for at least 2 hours, or until firm. Allow to thaw for about a minute before eating. Store in the freezer for up to 1 week.
PEANUT BUTTER CARAMEL CHEESECAKE
Crust Ingredients:
1 1/2 cups graham cracker crumbs
2 tablespoons light brown sugar
1/3 cup unsalted butter, melted
Filling Ingredients:
3-8 ounce packages cream cheese, softened
3/4 cup sour cream
1 teaspoon vanilla extract
1 cup granulated sugar
3 large eggs
12 individual caramels, unwrapped
1/2 cup sweetened condensed milk
1 cup Smooth Operator peanut butter
Directions:
Preheat the oven to 325 deg. Butter the bottom and sides of a 9-inch spring form pan. To make the crust, mix the graham cracker crumbs, brown sugar and butter in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan.
To make the filling, use an electric mixer to combine the cream cheese, sour cream, vanilla and granulated sugar in a large bowl. Add the eggs, one at a time and then gently pour the filling over the crust.
In a medium saucepan over low heat, combine the caramels, condensed milk, peanut butter and 3/4 cup of water, stirring constantly until completely melted. Drizzle the peanut butter mixture over the cheesecake and use a butter knife to marbleize the topping. Bake on the top rack of the oven for 50-60 minutes, or until an inserted toothpick comes out clean. Put a pan full of water on the bottom rack of the oven during baking to help create a moist cake. Allow the cheesecake to cook for 1 hour before removing from the pan, then refrigerate immediately.
Makes 8 servings
BAKED APPLES WITH PEANUT BUTTER
1/2 cup Cinnamon Raisin Swirl peanut butter
1/2 cup plus 4 teaspoons unsalted butter, softened
4 large red apples, cored
4 teaspoons sugar
Vanilla yogurt or ice cream, for serving
Preheat the oven to 300 deg. In a small bowl, mix the peanut butter and the 1/2 cup butter until well combined. Spoon the peanut butter into the hollow center of the apples, packing it in tightly. Top each apple with 1 teaspoon of butter and a teaspoon of sugar.
Set the apples in a baking dish with 1/4 cup of water and bake for 20-25 minutes or until the apples are fully cooked. While they're baking, baste the apples once or twice with the juice in the bottom of the pan. Allow to cool for 5 minutes before serving with vanilla yogurt or ice cream.
VEGETARIAN MASAMAN CURRY
2 tablespoons peanut, corn, or canola oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 package extra-firm tofu cut into 1-inch cubes
2 cups vegetable stock
1-14 ounce can light coconut milk
1/2 cup The Heat Is On® peanut butter
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
4 medium sized carrots, peeled and cut into 1 inch pieces
1 cup frozen peas
3 tablespoons chopped fresh basil
Place a large skillet over medium heat and add the oil, swirling to coat the bottom of the pan. Add the onion, garlic and tofu and sauté until the tofu is slightly browned, the onion and garlic have lost most of their color, and any liquid in the pan is slightly sweet. About 5-7 minutes.
Meanwhile, combine the vegetable stock and coconut milk in a large saucepan and bring to a simmer. Add the peanut butter, salt and pepper and stir until well incorporated. Add the carrots and potatoes and simmer until they're just about fully cooked, about 15 minutes depending on the size of the vegetables. Add the tofu and onion mixture to the curry, along with the frozen peas. Continue to simmer on low heat for about 5 minutes or until all the vegetables are fully cooked. Stir in the basil just before serving.
Serves 4
PEANUT BUTTER BLUEBERRY MUFFINS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup White Chocolate Wonderful® peanut butter
1 1/4 cups sugar
1 large egg
1 cup whole milk
1 cup blueberries, fresh or frozen (thawed)
Preheat the oven to 425 degs. Grease 12 muffin cups or line with paper liners. In a large bowl, sift together the flour, baking powder, and salt.
In another large bowl, using an electric mixer, cream together the butter, peanut butter and 1 cup of the sugar. Add the egg and milk and mix well. Fold in the flour mixture and once the dry ingredients are combined, carefully fold in the blueberries. Do not over mix the batter - a few lumps will create a better texture.
Pour the batter into the muffin cups and sprinkle the tops with the remaining 1/4 cup sugar. Bake for 18 to 20 minutes, or until the tops have risen and are golden brown. Allow to cool before removing from the muffin tins.
Special Thanks to Better 'N Peanut Butter®
CARAMEL BANANA PEANUT BUTTER PIE
Pretzel Crust
1-1/8 cups fat free pretzel crumbs, about 85 mini pretzel twists
3 Tablespoons light brown sugar
1 Tablespoon butter
1/4 cup egg substitute
Pie Filling
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup sliced ripe banana
1/2 cup Better 'N Peanut Butter®
4 ounces 1/3 less fat cream cheese
2 cups frozen light whipped topping, thawed
In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.
Press into an 8-inch pie plate. Bake at 350F. For 12-15 minutes or until upper edges are just beginning to brown. Cool.
Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.
In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
Yield: 8 servings.
*If desired, a (6 ounce) prepared low-fat graham cracker crust may be substituted for the pretzel crust. Recipe was prepared in a 700 watt microwave oven, adjust cooking times as required.
SORBET MERINGUE PIE
1/2 cup Better 'N Peanut Butter®
1/4 cup Marshmallow Creme
1 Tablespoon light corn syrup
1 container (5.1 ounce) rainbow vanilla mini meringue cookies
1 pint sorbet (your choice of flavor, lemon, mango, tropical, or peach), soften slightly
1 pint sorbet (your choice of flavor, raspberry, strawberry, blood orange or blackberry), soften slightly
In a medium bowl, combine peanut butter, marshmallow creme and corn syrup; stir until thoroughly combined. Set Aside. Spray a 9-inch pie plate with non-stick cooking spray. Arrange meringues, flat side down, on bottom and sides of pie plate. Spoon and spread one pint of sorbet over meringues, pressing gently onto meringues. Pour over all but 2 tablespoons of peanut butter sauce over sorbet, spreading to cover sorbet. Freeze for 30 minutes or until sorbet is firm. Spoon and spread remaining pint of sorbet on top of peanut butter sauce. Drizzle with remaining 2 tablespoons peanut butter sauce. Freeze until firm, at least 1 to 2 hours. Yield: 7 servings (one 9-inch pie)
*Note, remaining meringue cookies may be eaten or used in another recipe.
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories: 21l, Calories From Fat 11g,
Total Fat l.1g, Saturated Fat 0g, Cholesterol Omg, Sodium 115mg, Potassium .16mg, Carbohydrates 46g, Dietary Fiber 1.8g, Sugars 29g, Protein 2.3g, Points 4.
CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE
1/2 cup Better 'N Peanut Butter®
1-1/4 cups fat-free milk
1 package (4 serving size) instant butterscotch pudding mix
2 cups frozen light whipped topping, thawed
1 prepared (6 ounce) chocolate crumb crust
1/4 cup unsweetened cocoa powder
1 chocolate sandwich cookie, crumbled, for optional garnish
Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
Yield: 8 servings.
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories: 254, Calories From Fat 88g, Total Fat 8.4g, Saturated Fat 4.6g, Cholesterol .6mg, Sodium
440mg, Potassium 104mg, Carbohydrates 29g, Dietary Fiber .8g, Sugars 19g, Protein 5g, Points 3.
CRUSTLESS PUMPKIN PIE
1-1/4 cups solid-pack pumpkin
1 cup non-fat plain soy milk
1/2 cup Better 'N Peanut Butter®
1/2 cup liquid fat-free egg substitute
1/2 cup original (plain) pancake mix
1/2 cup sugar
2 teaspoons Pumpkin Pie Spice
1 teaspoon vanilla extract
Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
Yield: 7 servings.
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories:181, Calories From Fat 14g,
Total Fat 1.4g, Saturated Fat .1g, Cholesterol 0mg, Sodium 319mg, Potassium 161mg, Carbohydrates 34g, Dietary Fiber 1.5g,Sugars 4g, Protein 6g, Points 3.
NOTE: Better 'n Peanut Butter is an all natural peanut butter spread with 85% less fat and 40% fewer calories than regular peanut butter, made from Wonder Natural Foods.
Special Thanks to the Peanut Institute, GA
CRUNCHY SURPRISE CHOCOLATE CUPCAKES
3 sq. semisweet chocolate
2 sticks butter or margarine
1 1/2 cups chopped dry roasted Georgia peanuts
4 large eggs
1 cup flour
1 3/4 cups sugar
1 tsp. vanilla
1 cup crunchy peanut butter
3/4 cups finely chopped dry-roasted peanuts for topping
Directions: Melt chocolate and butter or margarine in a heavy pan; add peanuts to mixture; combine eggs, flour, sugar, vanilla in medium bowl; stir, but do not beat. Add chocolate peanut mixture, combine, but do not beat. Fill paper lined muffin tins half full; spoon 1/2 teaspoon peanut butter in center of batter; pour enough remaining batter to cover peanut butter. Sprinkle with chopped peanuts. Bake in 325° oven for 25-30 minutes. Yield: Makes 8 large or 10 smaller muffins.
Source: Plains Peanut Festival Recipe Contest.
ASIAN LETTUCE WRAPS
2 teaspoons peanut oil
1 teaspoon toasted sesame oil
3 boneless, skinless chicken breast halves, cut into 2-inch strips
1 teaspoon minced garlic
1 teaspoon grated peeled ginger
1/4 cup chicken broth
1/4 cup smooth peanut butter
2 tablespoons mango chutney
18 large Bibb lettuce leaves, cleaned and dried
1 medium red bell pepper, seeded and cut into 2-inch thin matchsticks
1 cup snow peas, trimmed and cut into 2-inch thin matchsticks
4 green onions, trimmed and cut lengthwise into 2-inch thin matchsticks
3/4 cup honey roasted Georgia peanuts, roughly chopped
Directions: Heat oils in a wok or large skillet over medium-high heat. Stir-fry the chicken for 4 minutes. Add the garlic and ginger and sauté 1 minute more or until chicken is no longer pink. Lower heat and add chicken broth, peanut butter and chutney; stir until smooth and heated through about 3 minutes. To assemble, lay the lettuce leaves on work surface; then place equal amounts of the bell pepper, snow peas and green onion matchsticks in the center. Next spoon the chicken mixture on top then sprinkle with peanuts. Roll each lettuce leaf up and serve 3 onto each of 6 plates.
THE ORIENT EXPRESS WRAP
1/2 cup Hoisin sauce
1 tablespoon honey mustard
1/2 teaspoon garlic chili sauce
1/4 cup smooth peanut butter
2 teaspoons lime juice
1 teaspoons lime juice
1 teaspoon fresh grated ginger root
6 10-inch flour tortillas
2-6 ounce package grilled chicken breast strips or 2 left-over chicken breast halves cut into strips
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup chopped Georgia honey-roasted peanuts
1/2 cup bean sprouts
Directions: In a small bowl mix together the first six ingredients until blended. Heat tortillas according to package directions and then lay on work surface and spread peanut butter mixture equally in the center of each. Next lay equal amounts of the remaining ingredients on top. Fold the edges of the tortillas in 1-1/2 inches and start rolling from the bottom to form a cylinder. Cut each in half.
Yield: Serves 6
Note: Hoisin sauce and garlic chili sauce are readily available in major grocery stores in the Asian section
PEANUT SQUARES
1 cup honey
1 cup peanut butter
2 cups instant nonfat dry milk
1 cup finely chopped coconut
1 12 oz can finely chopped Honey Roasted Peanuts (approximately 3 cups)
Directions: Warm honey and peanut butter together. Add milk, coconut and nuts to honey mixture and blend together. Press mixture tightly and evenly into 8" x 8" x 2" square dish. Refrigerate for about 2 hours. Cut into squares 4" x 4" Yield: 16 portions---wrap individually and keep refrigerated.
Great for snack when biking, hiking, or energy pick me up during the day. Favorite after school snack, wrapped in colorful individual bags and keep in the refrigerator.
ORANGE BEEF WITH GREEN PEPPER
1 1/2 lbs. flank steak, fat trimmed
1/4 cup orange juice
3 tablespoons, reduced sodium soy sauce
2 tablespoons creamy peanut butter
1 1/2 tablespoons julienne sliced orange peel
2 cloves garlic, minced
1 1/2 tablespoons curry powder
1/2 teaspoon red wine vinegar
1/4 teaspoon crushed red pepper
1 tablespoon peanut or vegetable oil
2 medium green pepper, cut into 1/2-inch wide strips
2 tablespoons chopped green onions
2 oranges peeled and sectioned
Starting two hours ahead or the night before: Diagonally cut beef, against the grain, into slices 1/4-inch thick and 4-inches long. In a bowl, combine orange juice, soy sauce, peanut butter, orange peel, garlic, curry powder, vinegar and red pepper. Stir to blend. Add beef and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Over high heat, heat oil in deep skillet or wok. Add beef mixture. Cook and stir 2 minutes. Remove beef from skillet with slotted spoon. Add green peppers to skillet and cook about 5 minutes. Stir in green onions and return beef to skillet. Cook about 1 minute more.
Makes 6 servings. Garnish each serving with orange sections.
PEANUTTY VEGETABLE MEDLEY
2 teaspoons corn oil
1 large onion, chopped
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon salt
1 cauliflower (about 2 1/2 pounds), broken into large florets
2 carrots, cut into 1/2-inch slices
1 green pepper, cut into 1 1/2-inch pieces
1/3 cup regular or reduced fat creamy peanut butter
8 ounces couscous, pasta or rice, cooked
In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and simmer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.
Makes 4 servings.
Special thanks to the Oklahoma Peanut Commission
PEANUT GRAVY
5 tablespoons meat drippings (may be extended with butter)
4 tablespoons creamy peanut butter
2 cups milk
In a heavy skillet over low heat combine pork drippings and peanut butter. Gradually stir in milk. Allow to simmer for about five minutes. Stir constantly. Serve over meat, rice, potatoes, pasta.
MARINATED PORK RIBS
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon minced ginger
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper
2 pounds pork ribs
Combine all ingredients except ribs and mix well. Place ribs in a shallow non metal baking dish, pour marinade evenly over meat. Cover and refrigerate 4-6 hours, turning meat once. Wipe excess marinade from meat. Bake in 375° F. oven for about 1 hour or until tender.
Makes 4 servings.
PORK SATÉ
2 pounds boneless pork shoulder
2 cans (10-1/2 ounces) chicken broth
1 cup creamy peanut butter
1/3 cup firmly packed light brown sugar
1/4 cup soy sauce
3 cloves garlic, minced
1-1/2 tablespoons ground coriander
3/4 teaspoon ground ginger
9-12 drops hot pepper sauce
3 tablespoons sliced green onion
Partially freeze meat for ease in slicing. Meanwhile, prepare marinade. Gradually blend broth into peanut butter in a small saucepan. Stir in sugar, soy sauce, garlic, coriander, ginger, hot pepper sauce and onion. Heat just to simmering. Cool. Slice pork crosswise into thin slices about 1/8-inch. Put pork in glass dish. Pour about 1-1/2 cups marinade over pork and toss to coat. Reserve remaining marinade. Marinate several hours or overnight in the refrigerator. Thread pork skewers; broil until done turning once (10-15 minutes). (Dispose of any left over marinade that has been exposed to the raw meat.) Heat reserved marinade to boiling, stirring constantly. Continue heating until thickened, about 3 minutes. (Peanut butter acts as a thickener to any sauce.) Serve pork on a bed of rice with sauce.
Yields 6 to 8 servings.
SPICY PEANUT BUTTER NOODLES
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.
BACON PEANUT BUTTER DIP
1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
Sliced, unpeeled red eating apples
Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices.
Makes about 1-1/2 cups. Enough for 8 or more guests.
COLONIAL PEANUT SOUP
2 tablespoons butter
2 tablespoons grated onion
1 branch celery, thinly sliced
2 tablespoons all-purpose flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt (optional)
2 tablespoons lemon juice
2 tablespoons chopped roasted peanuts
Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Makes 6 servings.
Special Thanks to the National Peanut Board
SWEET POTATO FRITTERS WITH PEANUT DIPPING SAUCE
FRITTERS
2 1/2 cups self-rising flour
1 cup self-rising yellow cornmeal
2 tablespoon sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/4 cups peeled, cubed, and cooked sweet potatoes
2 cups buttermilk
3 large eggs
USA peanut oil
Peanut Dipping Sauce:
1/2 cup creamy USA Peanut butter
1/3 cup orange juice
1/4 cup orange marmalade
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 cup water
Fritters:
Combine first 6 ingredients in a large bowl; stir in sweet potatoes. Whisk together buttermilk and eggs. Add to flour mixture, stirring just until moistened. Pour oil to a depth of 1 inch into a deep cast-iron skillet; heat to 350°F. Drop batter, in batches, by rounded tablespoonfuls into hot oil, and fry 1 ½ minutes on each side or until golden brown. Drain fritters well on paper towels, and serve immediately with Peanut Dipping Sauce.
Peanut Dipping Sauce:
Process the first 5 ingredients in a food processor until smooth, stopping to scrape down the side. With the processor running, add ¼ cup water in a slow steady stream through the food chute, and process mixture until smooth. Makes: 4 dozen (1 1/4 cups of Peanut Dipping Sauce)
Nutritional Information:
Nutrition per serving: 304 calories; 8g protein; 48g carbohydrate; 10g fat (2g monounsaturated; 2g saturated); 3mg cholesterol; 3g fiber; 572mg sodium.
SPICY THAI SPAGHETTI
Sauce:
1/2 cup low-fat, low-sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon red pepper
Noodles:
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1 1/2 cups grated carrots
1 1/2 cups broccoli flowerets, cut in thin slices
1 cup snow peas
1/2 cup thinly sliced red cabbage
4 tablespoons dry-roasted, salted peanuts, chopped
Preparation:
In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.
Pour the remaining sauce into a large skillet. Stir-fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir-fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts.
Makes: 4 servings
SAUTÉED TURKEY BREAST CUTLETS WITH PEANUT BUTTER SAUCE
For marinade:
4 boneless, skinless turkey breast cutlets
1/4 cup peanut oil
1/2 cup sweet sherry
1 teaspoon dried thyme
2 bay leaves
2 cloves garlic, thinly sliced
1 large onion, halved lengthwise and thickly sliced
For Turkey:
2 tablespoons peanut oil
11/2 cups chicken stock (divided)
11/2 teaspoons curry powder
1/4 cup peanut butter
Salt and pepper to taste
Garnish with chopped scallions and dry-roasted peanuts
Preparation:
Rinse turkey cutlets and pat dry. In a large bowl, combine the peanut oil, sherry, thyme, bay leaves, garlic and onions. Add turkey cutlets, toss well and refrigerate at least two hours or overnight.
Remove the turkey from the marinade and pat dry with a paper towel. Discard liquid and bay leaves, reserving garlic and onions. Heat the oil in a large, heavy 10-12” skillet over medium-high heat. Sauté the turkey breast about 2 minutes per side. Be careful not to over cook. Remove to a platter and keep warm.
Stir reserved garlic and onions into the skillet and sauté until soft. Add turkey cutlets, one cup of the chicken stock and the curry powder. Reduce heat and simmer until turkey is tender.
Whisk together the remaining chicken stock and peanut butter and stir slowly into the skillet. Cook until the sauce thickens. Remove from heat, salt and pepper to taste. Garnish with chopped scallions and dry-roasted peanuts.
Makes: 4 servings
OVEN-FRIED CHICKEN FINGERS WITH TROPICAL PEANUT BUTTER DIPPING SAUCE
2 1/2 teaspoons peanut oil
3/4 cup all-purpose flour
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 large egg
2 large egg whites
2 tablespoons cold water
1 cup unseasoned dried bread crumbs
1 pound boneless, skinless chicken breast, sliced into about 16 long strips, or 1 pound pre-sliced chicken breast fingers
Tropical Peanut Butter Dipping Sauce:
1/4 cup creamy peanut butter
1/4 cup apricot fruit spread
1/4 cup papaya or other tropical fruit juice
1/4 teaspoon orange peel
Fresh cilantro
Preparation:
Preheat oven to 400°F. Pour the oil into a 13 X 9-inch baking dish. In a shallow bowl, combine the flour, ½ teaspoon of the garlic salt, and the peppers. In a second shallow bowl, whisk the egg and egg whites with the cold water. In a third shallow bowl, mix the bread crumbs with ½ teaspoon of the garlic salt. Season the chicken with the remaining ½ teaspoon of garlic salt.
Dip the chicken into the flour mixture, then into the egg mixture, then roll it in the bread crumb mixture. Place the chicken in the baking dish and turn to coat with the oil. Bake for 22 to 25 minutes, rotating after 15 minutes. Meanwhile prepare the Tropical Peanut Butter Dipping Sauce. Serve at room temperature with the dipping sauce.
Tropical Peanut Butter Dipping Sauce:
Mix the peanut butter, fruit spread, fruit juice, and orange peel in a saucepan. Place over medium-high heat, stirring until the mixture starts to bubble. Remove from heat.
Makes: 4 servings
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SESAME-PEANUT PASTA
8 ounces dried spaghetti
2 medium green onions (green and white parts), thinly sliced
1/2 cup low-sodium vegetable broth
3 tablespoons low-fat peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
Cooking Instructions
Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well. Meanwhile, in a medium bowl, whisk together the remaining ingredients. Transfer the spaghetti to a large platter. Stir the sauce into the spaghetti. Serve immediately for a hot entrée or cover and refrigerate for a cold entrée.
Serves 4.
Nutrition Analysis (per serving)
290 Calories, 6.0gTotal Fat, 1.0g Saturated Fat, 0.0 g Trans Fat, 2.0g Polyunsaturated Fat, 2.5g Monounsaturated Fat, 0mg Cholestrol,152mg Sodium, 48g Carbohydrates, 3g Fiber, 4g Sugar,11
g Protein.
Dietary Exchanges 3 starch, 1/2 very lean meat, 1 fat.
Source: American Heart Assn.
JUMBO PEANUT BUTTER SCONES
1/2 cup vanilla fat free yogurt
2 tablespoons reduced-fat peanut butter
1-1/4 cups packaged biscuit mix
2 to 3 teaspoons sugar
Directions:
Preheat the oven to 400-degrees. In a medium bowl stir together the yogurt and peanut butter. Stir in the baking mix.
On a baking sheet pat dough with floured fingers to form a 5-inch circle about 3/4-inch thick. Cut into six wedges. Sprinkle with sugar. Bake in the 400-degree oven about 15 minutes or until light brown. Serve warm.
Recipe makes six scones.
Nutritional information per serving:
Calories: 144,Total fat 4g, Saturated fat 1g, Cholesterol 1mg, Sodium 340mg, Carbohydrates 21g, Fiber 1g, Protein 4g.
Source: Fitness & freebies.com
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PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS
Ingredients:
1-1/3 cup rolled oats
2/3 cup raisins
1/2 cup unsweetened coconut
3 tablespoons chocolate chips
2 tablespoons chopped pecans
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup brown sugar
3 tablespoon margarine or butter
3 tablespoon honey
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Spray a 9-inch square pan with vegetable spray. Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl. Combine until well mixed. In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth. Pour over dry ingredients and stir to combine. Press into prepared pan and bake for 15 to 20 minutes or until browned. Let cool completely before cutting into bars.
Makes 25 (1 bar) Servings.
Dietary Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1 Fat
Nutrients Per Serving:
97 Calories
5 g Fat
13 g Carbohydrate
2 g Protein
0 mg Cholesterol
77 mg Sodium
1 g Fiber
BEEF SATAY WITH PEANUT SAUCE
Ingredients:
1 - 1 to 1 1/4 pound beef flank steak
1/3 cup light teriyaki sauce
1/2 teaspoon bottled hot pepper sauce
1 medium red sweet pepper, cut into 3/4 inch pieces
4 green onions, cut into 1 inch pieces
3 tablespoons reduced-fat or regular peanut butter
3 tablespoons water
2 tablespoons light teriyaki sauce
Directions:
Trim fat from meat. Thinly slice meat across grain into bite-size strips. For marinade: In medium bowl, combine 1/3 cup teriyaki sauce and 1/4 teaspoon of the hot pepper sauce. Add meat: toss gently to coat. Cover and marinate in refrigerator for 30 minutes. Drain meat, reserving marinade. On metal skewers, thread meat accordion-style, alternating with sweet pepper and green onion pieces. Brush with marinade. Place kabobs on rack of uncovered grill directly over medium coals. Grill for 3 to 4 minutes or until meat is slightly pink in center, turning once. (Or broiler pan 4 to 5 inches from heat about 4 minutes, turning once.) For sauce: In small saucepan, combine peanut butter, the water, 2 tablespoons teriyaki sauce, and remaining hot pepper sauce. Cook and stir over medium heat just until smooth and heated through. Serve kabobs with sauce.
Makes 5 Servings.
Dietary Exchanges: 1.5 Lean Meat, 1 Fat
Nutrients Per Serving:
217 Calories
10 g Total Fat
3 g Saturated Fat
43 mg Cholesterol
567 mg Sodium
10 g Carbohydrates
1 g Fiber
21 g Protein
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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FRUITY PEANUT BUTTER STUFFED FRENCH TOAST
4 2" thick slices whole grain bread (Texas toast?)
1 ripe banana, sliced
1 cup sliced strawberries
1/2 cup natural peanut butter
1 egg
2 egg whites
1cup milk
1/2 teaspoon salt
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter
Preparation:
Using a sharp, serrated knife, cut a horizontal pocket in each bread slice, coming close to the edges but leaving crusts intact. Be careful not to cut holes in the dough.
In a small bowl, mash the banana with a fork. Fold in the strawberries and peanut butter. Using a spoon, stuff each piece of bread with the banana/strawberry mixture but do not allow stuffing to overflow pocket.
In a shallow bowl, lightly beat the egg and egg whites and combine with milk, salt, sugar, and cinnamon. Dip the stuffed bread slices in the egg mixture and let soak about 10 minutes, turning occasionally, until liquid is absorbed.
Melt the butter in a large cast iron or nonstick skillet over medium heat. Toast the bread in the hot pan until cooked through, about 3 minutes per side. Serve topped with warm honey, pure maple syrup or jam.
Nutrition per serving: Calories 262 (45% from fat); Fat 9g (sat 3g, mono 1.5g, poly 4.5g); Protein 9g; Carb 28g; Fiber 4g; Chol 60mg; Calc 32mg.
CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING
Peanut Butter Dressing:
1teaspoon peanut oil
1 teaspoon toasted sesame oil
2 tablespoons cup creamy peanut butter
1/8 cup rice vinegar
Juice of 1/2 lime
3/4 tablespoon soy sauce
1/2 tablespoon honey
1/2 clove garlic
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
Chinese Chicken Salad:
2 small (approx. 14 oz total) grilled or baked boneless, skinless chicken breast halves, slices into long bite-size piece
4 cups mixed lettuce greens
2 tablespoons chopped fresh cilantro
Preparation:
To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
To make the salad: Mix the ingredients. Just before serving, toss the salad with the dressing.
Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.
PEACH PARADISE SMOOTHIE
1 cup sliced peaches, fresh or frozen
1/4 cup Better 'N Peanut Butter
1 cup orange juice
1 teaspoon vanilla extract
4 teaspoons honey, optional
Combine all ingredients in a blender container; process until smooth. If a sweeter drink is desired add honey and process until blended.
Yield: 2 servings.
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories: 197, Calories From Fat 2g,
Total Fat 0g,Saturated Fat 0g,
Cholesterol 0mg,Sodium 191mg,
Potassium 419mg,Carbohydrates
36g,Dietary Fiber 2g,Sugars 2g,
Protein 5g, Points 4.
NOPALITO SMOOTHIE
2/3 cup frozen mango chunks
1/4 cup canned, drained nopalito (cactus) strips
2/3 cup orange juice
1/4 cup low sodium Better 'N Peanut Butter
2 teaspoons fresh lime juice
1/8 to 1/4 teaspoon cayenne pepper
8 ice cubes
Combine all ingredients except ice cubes in blender container; process until smooth. Add ice cubes one at a time, blending until smooth.
Yield: 2 servings.
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories:183,Calories From Fat 27g,
Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 306mg,
Potassium 171 mg, Carbohydrates
34g, Dietary Fiber 2g, Sugars 12g,
Protein 5g, Points 4.
GOOD DREAMING SMOOTHIE
1 medium banana, peeled and cut into chunks
1/2 cup fat free vanilla flavored soy milk
1/4 cup Better 'N Peanut butter
2 Tablespoons chopped dried dates
1/2 teaspoon ground cinnamon
Dash ground nutmeg
12 ice cubes
Combine all ingredients except ice cubes in a blender container; process until smooth. Add ice cubes one at a time, blending until smooth.
Yield: 2 servings
NUTRITIONAL ANALYSIS:
Amount Per Serving:
Calories: 214, Calories From Fat 25g,Total Fat 2g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 217mg,
Potassium 444mg,Carbohydrates 41g, Dietary Fiber 3g, Sugars 5g,
Protein 7g, Points 4.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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JIMMY CARTER DESSERT
Just in time for the elections! Miss Lillian would be so proud.
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1 (8 ounce) package cream cheese
1/3 cup peanut butter
2 (8 ounce) containers frozen whipped topping, thawed
1 cup confectioners' sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
1/4 cup chopped peanuts
1/8 cup grated semisweet chocolate
Directions:
1. Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
2. Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
3. Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.
CROCK POT THAI CHICKEN
Serve this over rice.
Prep Time: 20 Minutes.
Cook Time: 5 Hours .
Ready In: 5 Hours 20 Minutes.
Makes 6 servings.
Ingredients:
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
3 green onion, chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped roasted peanuts
Directions:
1. Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Nutrition per serving:
Calories 410
Total Fat 23.6 g
Cholesterol 61 mg
Sodium 1198 mg
Total Carbohydrates 18.3 g
Dietary Fiber 4.3 g
Protein 34.9 g
PEANUTTY HONEY CANDIES
Ingredients
3 cups quick-cooking rolled oats
1 1/4 cups Jif Crunchy Peanut Butter
6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup honey (I use OhioHoney, of course!)
1/4 cup butter or margarine
1/4 teaspoon salt
Directions
Preheat oven to 350ºF .
Place rolled oats in a 15 x 10 x 1-inch baking pan.
Heat in 350ºF oven about 15 minutes or till toasted. Cool.
In medium saucepan, combine Jif, chocolate pieces, honey, butter or margarine and salt.
Heat over low heat, stirring occasionally, till peanut butter and chocolate are melted and mixture is well blended.
Add toasted oats; mix thoroughly.
Drop from teaspoon onto waxed paper. Chill till firm.
Store, tightly covered, in the refrigerator.
Makes 4 dozen candies
Source: Jif Peanut Butter
HAM SLICES WITH PEANUT BUTTER GLAZE
Ingredients
1 fully cooked ham center cut slice, cut 1/2 inch thick (about 1 pound)
3 tablespoons orange marmalade
2 tablespoons Jif Peanut Butter
1 tablespoon water
Directions
Preheat broiler.
Slash edges of ham slice; place on broiler pan.
Broil 3 inches from heat for 5 minutes. Turn ham slice; broil 4 to 5 minutes more.
Meanwhile, combine marmalade, Jif and water.
Spread over ham slice.
Broil 1/2 to 1 minute longer till lightly browned.
Garnish with fresh dill and orange slices, if desired.
Makes 4 servings.
Source: Jif Peanut Butter
PEANUT-CRUNCH SWEET POTATO CASSEROLE
A creamy blend of pureed sweet potatoes and peanut butter with chopped peanuts on top for crunch -- a yummy side dish.
Hands On: 60 minutes
Total: 1 hour 30 minutes
Makes: 8 servings (1 cup each)
Ingredients
6 medium sweet potatoes (6 med = 3-1/2 lb)
PAM Original No-Stick Cooking Spray
1/4 cup Peter Pan Creamy Peanut Butter
2 tablespoons firmly packed dark brown sugar
1/4 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice or ground cinnamon
2 tablespoons Parkay Original-stick, cut into small pieces
1/2 cup chopped honey roasted peanuts
Directions
Place sweet potatoes in medium saucepan; cover with water. Bring water to boil; reduce heat to simmer and cook 30 to 45 minutes or until tender. Drain; let cool slightly. Peel and mash potatoes.
Preheat oven to 350F. Spray 2-quart baking dish with cooking spray.
Combine mashed sweet potatoes, peanut butter, brown sugar, cream, salt and spice in medium bowl; beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; dot with Parkay and sprinkle with peanuts.
Bake 30 minutes or until heated through.
Nutrition (per serving)
Calories 271 Sugars 13 g
Total fat 13 g Protein 6 g
Saturated fat 4 g Vitamin A 502%
Cholesterol 10 mg Vitamin C 34%
Sodium 345 mg Calcium 6%
Carbohydrate 35 g Iron 8%
Dietary fiber 5 g
MICROWAVE PEANUT BUTTER FUDGE
Makes aprox. 1 lb
1 lb powdered sugar
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla
2 large mixing spoons peanut butter
Mix well in a medium size microwave-safe bowl powder sugar, butter, milk and vanilla. Microwave on high 2 - 2 1/2 minutes. Take out and add peanut butter, mix well. Pour onto a buttered dinner plate. Refrigerate till set.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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