A2ZRecipes.net

Good morning and surprise! It is Saturday but here we are, welcoming a special edition of A to Z Recipes newsletter. Today is an important day to me because someone I love like a sister is celebrating her birthday today. Linda in Michigan is our Birthday Baby! If you haven't yet, please go to the A to Z Recipes QT Discussion Forum and wish her the best. You don't have to sign in, register, or anything like that. Just click on the link to add your message. Voila! You've made my Hooterville sister a happy camper. As you all know, Linda does some wonderful things for us here in her Wednesday issues. She has gotten us over the hump each week for some time now. I think we owe her a little treat. In honor of my pal, I am sending out this issue, filled with peanut butter goodies. Linda loves peanut butter (and chocolate!) so I thought it would be fun. There's more than sweets, too. I hope you all enjoy this little gift for Linda.

We'll see you here again tomorrow, God willing. In the meantime, have a great weekend.

Psst!

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.

http://www.thebreastcancersite.com/

Ode to Linda

I love peanut butter, haven't you heard,
even old fashioned that has to be stirred.
Crunchy cookies and creamy pies,
have to be careful, they go to my thighs.
Peanut butter cups and peanut butter soup,
peanut butter ice cream, mmmmm, a double scoop.
Topped with banana or spread it with jelly
bacon or relish - oops there goes my belly.
My words may be mumbled as it sticks to my mouth
bessings and tanks to the gowers down south.
Anon

Beautifully Stated

As we grow up, we learn that even the one person that wasn't supposed to ever let you down probably will. You will have your heart broken probably more than once and it's harder every time. You'll break hearts too, so remember how it felt when yours was broken. You'll fight with your best friend. You'll blame a new love for things an old one did. You'll cry because time is passing too fast, and you'll eventually lose someone you love. So take too many pictures, laugh too much, and love like you've never been hurt because every sixty seconds you spend upset is a minute of happiness you'll never get back. 

Don't be afraid that your life will end; be afraid that it will never begin.

~Anonymous~

Peanut Butter Trivia - See how much YOU know!

When and why was peanut butter invented? 
(1890 as a super food to build up starving people) 

How many pounds of peanut butter do Americans eat each year? 
(800 million pounds - that's enough to cover the floor of the Grand Canyon) 

How many peanut butter sandwiches does the average child eat before entering high school? 
(1500 sandwiches) 

Who is called the father of peanut butter? 
(George Washington Carver) 

How many peanuts does it take to make an 18 oz jar of butter? 
(850 nuts - that's even more than in your family tree!) 

Two U.S. presidents were peanut farmers. Who were they? 
(Jimmy Carter and Thomas Jefferson) 

Can you name the seven states where peanuts are grown? 
(Georgia, Texas, Alabama, North Carolina, Florida, Virginia, and Oklahoma) 

How much of the U.S. peanut crop is used to make peanut butter? 
(almost half) 

What is “Arachibutyrophobia”? 
(fear of peanut butter getting stuck to the roof of your mouth) 

Different people prefer different types of peanut butter. What group of people likes crunchy over creamy? 
(men and people who live on the west coast) 

How many grams of trans fat and cholesterol does peanut butter have?
(NONE. And researchers have found that found a diet that includes peanut butter is more effective than a low-fat diet in maintaining levels of good HDL-cholesterol and lowering triglyceride levels.) 

What percentage of the fat in peanut butter is the cholesterol-lowering, good unsaturated fat?
(80%)

Interesting Fact:
According to Harvard researchers, women who regularly consume peanut butter and nuts have a reduced risk of Type 2 Diabetes compared to those who don’t.

Source: http://www.hugsandhope.org


Crunchy Peanut Butter Nutrient Analysis

It is amazing how nutritionally sound eating peanut butter is. Here is some nutritional data for a serving of crunchy peanut butter (one serving=2 tablespoons of peanut butter).

Nutrient Percent Daily Value* (amount) Importance:

-Calories 10% (190 calories) Energy! 
-Protein 13% (8g) Needed to repair body tissues and develop new ones, to maintain fluid levels and to make antibodies which ward off disease and infection. 
-Fiber 8% (2g) Fiber reduces the risk of some types of cancer, helps control blood sugar levels and may help reduce the level of cholesterol in your blood. 
-Total Fat 24% (16g); unsaturated 29% (13g); saturated 13% (3g) Most concentrated source of energy in the diet. Carries fat soluble vitamins such as A, D and E and helps maintain healthy skin. 
-Vitamin E 22% (2mg) Vital antioxidant which protects Vitamin A and body's cells and tissues from damage. Important for the immune system. May aid in the prevention of tumor growth. 
-Niacin 24% (4mg) Important in the release of energy from the food we eat and the maintenance of healthy skin, the nervous system and the digestive tract. 
-Folate 7.5% (30mcg) Important for the development of new cells, particularly during growth and pregnancy. 
-Vitamin B6 8% (0.15mg) Makes and breaks down proteins and makes red blood cells used to transport oxygen in the body. 
-Thiamin (B1) 3% (0.04mg) Needed to ensure normal functioning of the nervous system, appetite and digestion. 
-Riboflavin (B2) 2% (0.04mg) Releases energy from the food we eat, helps skin stay healthy and assists in the normal functioning of the eyes.
-Magnesium 15% (52mg) Important in the building of bones and teeth, creation of protein, transmission of nerve impulses and maintenance of body temperature. 
-Phosphorus 13% (104mg) Component of all soft tissues. Fundamental to growth and maintenance of bones and teeth. 
-Copper 9% (0.17mg) Important to the formation of hemoglobin, health of bones, blood vessels and nerves. 
-Potassium 7% (244mg) Needed to ensure the body's water balance and create protein. Helps release energy from nutrients. Aids in nerve impulse transmission. 
-Iron 6% (0.62mg) Aids in the transport and distribution of oxygen in the body's cells. 
-Zinc 6% (0.91mg) Aids in the formation of protein, wound healing, blood formation, taste perception, appetite, and night vision. 
-Calcium 2% (13mg) Needed for the development and maintenance of healthy bones and teeth. 

*based on 2,000 calories 

Source: Various internet


Homemade Peanut Butter
Shared by Treva in Eastern Tennessee

Serves: 8

Make in a blender or food processor. Add your favorite sweetener and/or spices to customize this American favorite. 

INGREDIENTS 
2 cups roasted shelled peanuts 
1 tablespoon peanut oil 
1/2 teaspoon salt (optional) 

DIRECTIONS
1. Place all ingredients in blender or food processor. 
2. Blend until desired texture is reached. 
3. Place in airtight container and refrigerate unused portion. 

NUTRITION INFO (per 2-tbsp serving) 
Calories: 229.0 
Fat: 19.9 g 
Carbohydrates: 7.9 g 
Protein: 8.6 g

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 !

Letter to Peter Pan

Dear Peter Pan Peanut Butter Manufacturers,

I am currently out to sea floating around in circles defending the American Way of Life. I am serving in the United States Navy upon an Oiler homeported out of Norfolk Va. The reason I am writing you this letter is three-fold.....

1. I am bored,
2. I'm hoping you will send me lots of free stuff,
3. To let you know how your peanut butter is responsible for saving the lives of many, including me.

We are usually out to sea Monday thru Friday. We try to get home one or two weekends a month. All those stories you hear about how good Navy Chow is are lies. I have been on active duty for 17 years. The motto of the Navy's Cooks is "Death from Within". They do their damnedest to try and live up to that motto. I'm telling you, If this were a prison instead of a mighty warship, I would start begging for the lethal injection. 

All the jobs in the Navy are passed out by aptitude tests. If you are too stupid to chip paint, you get to be a Navy Cook. An example of our menu items.... 

Hamburgers (with some real beef contents) over cooked so that they are bowl shaped and crispy on the edges. 
French Fries that are still frozen in the middle. 
Fishheads in Orange Hollandaise sauce. (At least I think that's what that crap was they tried to feed us last night) 
Pancakes that double as emergency tire repair kits. 
Chili that has no chili powder in it, but is loaded with hot sauce. Guaranteed to give you an ulcer. 
These people can even mess up Kool-Aid. What kind of idiot can't make Kool-Aid? There is usually not enough water or sugar. It's like drinking Green Persimmon juice. It takes about one hour after drinking this Kool-Aid for your mouth to unpucker enough to fit a cigarette between your lips. 

But if we are lucky, we might have a jar of Peter Pan Extra Crunchy Peanut butter. Put some of this on a World War II era chewy stale saltine cracker and you would swear that you just sat down for dinner at Spago's. 

It has been said, numerous times upon my mighty warship, that Peter Pan deserves some kind of medal. I agree. He is the best cook we have on board. As long as we have Peter Pan Extra Crunchy Peanut Butter available, That means I don't have to catch me a seagull and bite it's head off to maintain the strength necessary to defend the free world. 

Your Hunts Ketchup helps as well. Everything we eat gets covered in ketchup. Hell, some of us even eat Ketchup sandwiches. Dog Turds are even palatable when covered by enough ketchup. (Dog Turds would be a welcome break from what they are trying to feed us for lunch) 

So keep making that Peanut Butter. Keep selling it to the Navy. And be proud of the patriotic duty that you are doing for your country. Keeping the Men and Women of the worlds Greatest Navy from starving to death. 

God Bless Peter Pan

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

BUCKEYES

~Submitted by Maggie, TX

1 lb butter 
2 lbs peanut butter 
3 lbs powdered sugar 
12 ounces semi-sweet chocolate chips 
12 ounces milk chocolate chips 
2 ounces paraffin wax 

Combine first three ingredients and form into little balls about the size of quarters. Mixture will be dry.

Melt chocolate chips and wax in microwave or double broiler.

With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye. Place onto wax paper to cool. Cover toothpick holes when chocolate has dried. 

Makes 24-48 buckeyes.

NUTTY NOODLES

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

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

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

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

Makes 4 servings. 
Per serving: 568 calories, 22 g protein, 17 g total fat (3 g saturated fat), 86 g carbohydrates, 10 g dietary fiber, 0 mg cholesterol, 731 mg sodium. Daily Value: 59% folic acid, 120% vitamin A, 100% vitamin C, 10% calcium, 30% iron. 



PEANUT BUTTER MAPLE SYRUP

1/2 cup maple syrup
1/4 cup peanut butter

Combine syrup and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes.



ANNETTE FUNICELLO'S PEANUT BUTTER PORK

I don't recall where I got this recipe but it is really good. I like to add chopped green onions as garnish.

6 servings 
1 hour 10 minutes
10 mins prep 

6 pork chops 
1 medium onion, finely chopped 
1 can cream of mushroom soup 
1/2 cup peanut butter 
2 cups water 

Brown pork chops in oil; remove from pan. 

Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth. 

Add pork chops back to pan and add onion; bring to a boil. Reduce heat and simmer 50 minutes.

Serve with rice. 




MARBLED PEANUT BUTTER BROWNIES 

1 box (18 to 23 oz.) brownie mix 
1/2 cup Skippy® Creamy, Super Chunk® or Roasted Honey Nut Peanut Butter 

1. Prepare brownie mix according to package directions, pouring batter into 9-inch baking pan. 

2. In microwave-safe bowl, microwave Skippy Creamy Peanut Butter at HIGH 30 seconds or until Peanut Butter is melted. Stir, then drizzle Peanut Butter over batter and swirl with butter knife to marble.

3. Bake according to package directions. On wire rack, cool completely. To serve, cut in squares. 

Serves: 16 
Preparation Time: 5 Minute(s) 
Cook Time: 35 Minute(s) 

Source: Skippy ® Peanut Butter site



TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

This recipe is very specific about which brands were used in the Southern Living test kitchens. I believe substitutions may be made, using whatever brand your prefer.

Egg Rolls:
1 (5-ounce) package Mahatma Authentic Spanish Rice Mix
1 teaspoon Morton Iodized Salt
1 pound Jimmy Dean Hot Pork Sausage
1 (15-ounce) can Bush's Black Beans, rinsed and drained
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
2 cups (8 ounces) shredded Monterrey Jack cheese
1 (14.5-ounce) can Hunt's Petite Diced Tomatoes with Mild Green Chiles, undrained
28 egg roll wrappers
1 large egg, lightly beaten
4 cups USA peanut oil
Creamy Cilantro Dipping Sauce 

Cook rice according to package directions, using 1 teaspoon of salt. Cool completely. 

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let it cool. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. 

Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward remaining corner and gently press to seal. 

Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. 

Yield: 28 egg rolls 

Creamy Cilantro Dipping Sauce:
1 (8-ounce) package Philadelphia Cream Cheese, softened
1 cup sour cream
3 garlic cloves, minced
2 (10-ounce) cans Rotel Mexican Festival Diced Tomatoes
2 cups loosely packed fresh cilantro leaves (about 1 bunch) 

Process the first 5 ingredients in a food processor until smooth. 

Yield: 3 cups 

Source: Southern Living Magazine




PEANUT BUTTER PUDDING CAKE

1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour 
1/2 cup butter, softened 
1/3 cup creamy peanut butter 
1 package (8 oz.) cream cheese 
1 cup confectioner's sugar 
1 container (4.5 oz.) frozen whipped topping 
1 package (3 oz.) instant vanilla pudding 
1 package (3 oz.) instant chocolate pudding 
2 3/4 cups milk 
1 container (9 oz.) frozen whipped topping 
1 ounce chocolate, grated

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.

Makes 12 servings. 

Source: peanutbutterlovers.com



ORIENTAL CHICKEN PITA

1 1/2 cups cooked white chicken meat, chopped
1/2 cup canned crushed unsweetened pineapple, drained 
1/3 cup chopped celery 
1/3 cup canned chopped water chestnuts, drained 
1/3 cup chopped green pepper
1/4 cup creamy peanut butter 
2 tablespoons teriyaki sauce
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/8 teaspoon dry mustard
1 cup alfalfa sprouts
leaf lettuce
4 oat bran pita rounds 

Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad.

Makes 4 servings.
Per serving: CALORIES 359 (26% from fat); PROTEIN 28g; FAT 11g (saturated 2g); CARBOHYDRATES 44g; FIBER 6g; CHOLESTEROL 45mg; SODIUM 774mg 



CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING 

1 box (1 lb. 2.25 oz.) chocolate cake mix 
1 jar (7-1/2 oz.) marshmallow cream 
1/2 cup Skippy ® Creamy Peanut Butter 
1/3 cup I Can't Believe It's Not Butter! ® Spread - stick 
1-1/3 cups confectioners sugar 
2 Tbsp. milk 
1/4 tsp. vanilla extract 

1. Prepare, bake and cool cake mix according to package directions for 13 x 9-inch pan*.

2. Meanwhile, in small bowl, with electric mixer at low speed, beat marshmallow cream, Skippy Creamy Peanut Butter and Spread until smooth. Increase speed to medium and beat in remaining ingredients until blended. Use to frost cake. Cut into squares to serve.

*If desired, prepare 8- or 9-inch layer cake or 24 cupcakes.

Serves: 12 
Preparation Time: 10 Minute(s) 
Cook Time: 30 Minute(s) 

Taste Tested Recipe from The Skippy Kitchens



SOUTH AMERICAN PEANUT PORK

Ingredients
• 2 tablespoons Crisco® canola oil
• 3-4 cloves minced garlic 
• 1 cup chopped onion 
• 1/2 cup chopped red bell pepper 
• 1/2 cup chopped carrots 
• 1 pound pork tenderloin, cut into 1/2 inch cubes 
• 1/2 tablespoon paprika 
• 1/2 tablespoon granulated sugar 
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon cayenne pepper (more or less to taste) 
• 1 quart chicken stock 
• 1 cup Jif extra creamy peanut butter 
• salt and pepper

Directions
• In a large saucepan, heat the CRISCO® Canola Oil over medium heat.

• Add the garlic, onion, bell pepper, and carrots. Saute about 2 minutes, stirring often.

• Add the pork, paprika, sugar, cumin, and cayenne pepper. Add salt and pepper to taste. Brown the pork on all sides.

• Add the chicken stock, scraping the bottom and sides of the pan to deglaze it.

• Add the JIF extra creamy peanut butter and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender.

• Taste, and add salt and pepper if desired. Serve with rice. Enjoy! 

Source: Jif Recipes



BEEF BIRMINGHAM

8 servings 

2 tablespoons oil 
1 garlic clove 
1 lb beef steak
1 onion 
1 cup celery 
1 cup beef broth 
2 tablespoons peanut butter 
2 tablespoons soy sauce 
1/2 teaspoon sugar 

Cut beef into thin slices. In a large pot, saute minced garlic, meat, chopped onions, and celery until meat is brown. Add broth, peanut butter, soy sauce, sugar. Bring to a boil. Reduce heat, simmer until meat is tender. Serve over rice, pasta or potatoes. 

Source: Was sent in to me ages ago by a reader who did not include their name/location. Thanks, whoever you are!

POSOLE-GREEN CHILE PEANUT STEW

While it uses peanuts (not peanut butter), this stew is a real treat. Inspired by the popular and traditional southwestern stew, usually started with uncooked hominy, this chunky soup is a speedy version and makes a satisfying, full-flavored luncheon or light supper. Prepare it the night before and pack to work to heat in a microwave. 

1 can (15 1/2 ounces) golden hominy 
1 can (14.5 to 15.75 ounces) fat-free, reduced-sodium chicken broth 
1 cup water 
1 medium onion, chopped (about 1 1/2 cups) 
4 medium garlic cloves, peeled and thinly sliced (2 tablespoons) 
1 can (4 ounces) diced green chiles * 
1 1/2 teaspoons ground cumin 
1 teaspoon chile powder 
1/2 cup dry roasted unsalted peanuts, chopped 
1 can (10 3/4 ounces) low-fat, low-sodium cream of mushroom soup

Drain hominy and combine with broth, water, onion, garlic, chiles, cumin and chile powder in large saucepan. Bring to boil and simmer 10 minutes to blend flavors. Add peanuts and mushroom soup and stir until evenly mixed. Return to boil and simmer 5 minutes longer. Garnishes: Parsley sprigs, dashes of chile powder or paprika and extra peanuts. 

* For a milder stew, use 1/2 can (4 ounce size) green chiles. 

Nutrition per serving: 280 calories; 9 g protein; 35 g carbohydrate; 12 g fat (5 g monounsaturated; 2 g saturated); 2 mg cholesterol; 6 g fiber; 740mg sodium. 

Source: The National Peanut Board



FROZEN PEANUT BUTTER PIE

Peanut butter and chocolate combine wonderfully in desserts. The use of *light* products reduces calories without sacrificing great taste. Also serve Splendid Fudge Sauce over Cream Puffs, frozen yogurt, brownies or angel food cake. Serve warm or chilled.

Crust: 
1 1/4 cups (300 ml) chocolate wafer crumbs 
1/4 cup (50 ml) margarine, melted

Filling: 
1 pkg (250 g) light cream cheese, softened 
3/4 cup (175 ml) Splenda Granular 
1 cup (250 ml) light peanut butter 
1/2 cup (125 ml) light sour cream or plain yogurt 
Splendid Fudge Sauce 
Chopped peanuts (optional)

1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool.

2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze. 

3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts.

Makes 8 servings

28 g carbohydrate 10 g protein 26.3 g fat 378 calories (without sauce) 


Splendid Fudge Sauce

1/3 cup (75 ml) Splenda Granular 
1/3 cup (75 ml) Fry's® unsweetened cocoa 
1 1/2 tsp. (7 ml) cornstarch 
1 tsp. (5 ml) instant coffee granules 
1 can (160 ml) 2% evaporated milk 
1/3 cup (75 ml) water

In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap.

Serve warm or chilled. Store in refrigerator.

Makes about 1 cup (250 ml)

33.6 g carbohydrate 12.2 g protein 27.6 g fat 415 calories (with sauce & without peanuts)



ORIENTAL COLE SLAW

Please adjust all amounts to taste, I used extra chunky Jif peanut butter for this, but really any peanut butter will do. The dressing should be made and chilled a couple hours ahead or even overnight to blend the flavors before using on the salad. This is really good! ~KITTENCAL

6 servings 
3 hours
3 hrs prep 

6 cups green cabbage, shredded 
2 cups red cabbage, shredded 
2 red bell peppers, seeded and sliced into small strips 
2 medium carrots, peeled and coarsely shredded 
10 green onions, chopped 
1 cup chopped peanuts 

DRESSING 
6 tablespoons rice wine vinegar 
1/3 cup vegetable oil 
5 tablespoons peanut butter (use extra chunky for this if possible) 
3 tablespoons soy sauce 
3 tablespoons brown sugar, packed 
1 tablespoon fresh minced ginger (or to taste) 
1 tablespoon minced fresh garlic (or to taste) 
chili paste (start with a small amount, this stuff is spicy!) 
salt and pepper 

In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minimum of at least 2 hours to blend flavors). 

Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine. Season with salt and pepper. Sprinkle with more peanuts if desired. 

Calories 410
Calories from Fat 280 (68%) 
Amount Per Serving %DV 
Total Fat 31.2g 48% 
Saturated Fat 4.7g 23% 
Polyunsat. Fat 12.4g 
Monounsat. Fat 12.5g 
Trans Fat 0.0g 
Cholesterol 0mg 0% 
Sodium 609mg 25% 
Potassium 765mg 21% 
Total Carbohydrate 26.7g 8% 
Dietary Fiber 7.2g 28% 
Sugars 15.6g 
Protein 13.1g 26% 

Source: RecipeZaar



APPLE BUTTER-PEANUT BUTTER COOKIES

Healthy apple butter/peanut butter cookies. I snagged this from an AllRecipes cookbook of mine. It was rated 5 stars by those who tried it.

32 cookies 
55 minutes
45 mins prep 

1 cup apple butter, preferably without sugar 
1/2 cup natural-style chunky peanut butter 
1 teaspoon vanilla 
3/4 cup non-fat powdered milk 
3/4 cup whole-wheat flour 
1/2 teaspoon salt (if peanut butter has no salt) 
1/2 teaspoon cinnamon 
1/2 cup raisins 

Prepare cookie sheet with oil. Preheat oven to 350.

In a large bowl, beat apple butter, peanut butter, and vanilla. Set aside.

Stir together in a medium bowl powdered milk, flour, salt, cinnamon and raisins. Add dry ingredients to apple butter mixture and mix well.

Drop by teaspoon onto prepared cookie sheet. Flatten with fork dipped in ice water, making a criss-cross pattern on top. Bake at 350 for 10 minutes Cool. Refrigerate until well chilled. Serve cold. 

These freeze well. 

Calories 42
Calories from Fat 0 (1%) 
Amount Per Serving %DV 
Total Fat 0.1g 0% 
Saturated Fat 0.0g 0% 
Polyunsat. Fat 0.0g 
Monounsat. Fat 0.0g 
Trans Fat 0.0g 
Cholesterol 0mg 0% 
Sodium 53mg 2% 
Potassium 87mg 2% 
Total Carbohydrate 9.1g 3% 
Dietary Fiber 0.6g 2% 
Sugars 5.9g 
Protein 1.5g 3% 



PEANUT BUTTER-BACON BUTTER

This recipe comes from Hamburgers Plain & Fancy Cookbook. Can be used on toast, rolls or hamburgers or whatever you'd like.

2 tablespoons butter 
2 tablespoons peanut butter 
2 slices crisp cooked bacon 
1/2 teaspoon Worcestershire sauce 
1/4 teaspoon pepper 
salt 

Cream butter with peanut butter. 

Crumble bacon, stir in with Worcestershire sauce, pepper and salt to taste. 

Beat with wire whisk or fork until light.

SUGAR FREE PEANUT BUTTER COOKIES

INGREDIENTS:
1/4 cup margarine 
1/4 cup creamy peanut butter 
2 tblsp granulated sugar replacement 
1 egg 
1/4 cup water 
1 tsp vanilla extract 
1 1/2 cup flour 
1 tsp baking soda 
1/2 tsp baking powder 

PREPARATION:
Cream together margarine, peanut butter and sugar replacement. Add egg, water and vanilla. Beat until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture.

Blend completely. Chill overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. apart. Press by flat criss-crossing fork. Bake at 375 degrees F for 12 to 15 minutes or until golden brown. 



DIABETIC OATMEAL-PEANUT BUTTER COOKIES

Ingredients: 
2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute

Direction: 
Sift flour, salt, soda, and baking powder. Cream next 6 ingredients together add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375 degrees for 10 minutes.

Each cookie contains 35 calories. 



PEANUT BUTTER BALLS

Ingredients:
1/3 c. peanut butter
1 tsp. vanilla
2/3 c. unsweetened coconut, shredded
1/4 c. chopped nuts
1 tsp. lemon rind
1/2 c. raisins 

Direction:
Mix all ingredients together. Form into bite size balls. Chill until firm. 

Yields 14 balls.
Exchanges: 1 ball = 1/2 fruit and 1/2 fat.
Calories per ball = 88.
Carbohydrate = 6 grams.
Protein = 2 grams.
Fat = 7 grams.



PBJ CHEESECAKE

Ingredients

2 (8-ounce) packages Philadelphia fat-free cream cheese 
1/4 cup reduced fat peanut butter 
1 (4-serving) package JELL-O sugar free instant vanilla pudding 
2/3 cup nonfat dry milk powder 
1 cup water 
3/4 cup Cool Whip Lite 
1 (6-ounce) Keebler graham cracker pie crust 
1/2 cup grape spreadable fruit spread 
2 tablespoon dry roasted peanuts 

Directions

In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft. 
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. 
Spread mixture evenly into piecrust. 
Refrigerate while preparing topping. 
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. 
Evenly spread topping mixture over filling mixture. 
Sprinkle peanuts evenly over top. 
Refrigerate at least 30 minutes. 

Calories: 289
Protein: 13 g
Fat: 9 g
Carbohydrates: 22.5 g
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat

TOASTED MONKEY SANDWICHES

1/4 cup Skippy® Creamy or Super Chunk® Peanut Butter 
4 slices white, wheat or cinnamon raisin bread 
1 medium banana, sliced 

1. Evenly spread Skippy ® Creamy Peanut Butter on 2 slices bread, then top with banana and remaining bread slices.

2. In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook sandwiches over medium heat until golden brown, about 4 minutes, turning once. 

Makes: 2 sandwiches 
Preparation Time: 5 Minute(s) 
Cook Time: 4 Minute(s) 

Source: Skippy ® Peanut Butter site

THE ULTIMATE PEANUT BUTTER PIE

Gingersnap Cookie Crust
1 1/4 cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup (1/3 stick) unsalted butter, melted 

Chocolate Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped

Peanut Butter Streusel
1 1/2 tablespoons confectioners' sugar
2 1/2 tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate 

Peanut Butter Filling
1 1/4 cups confectioners' sugar
1 1/4 cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks 

Peanut Butter Glaze/Garnish
3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
1/4 teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
unsalted roasted peanut halves 

Crust
Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8-10 minutes until crust firms up and is set. Cool on wire rack. 

Ganache
Combine cream and chocolate in glass measure or bowl. Microwave on HIGH 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel. 

Streusel
Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes. 

Filling
Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard. 

Glaze and Garnish
Combine cream and white chocolate in 2-cup glass measure. Microwave on HIGH for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm. 

Makes 16-18 servings. 

Source: peanutbutterlovers.com

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