Why Food Storage and the like


This blog comes to help us all deal with FS questions and to build up from a starting place & build a more complete and full FS & how to be more Self Reliant. Let us all get Prepared & ready for anything that may come our way. You never know when Mother Nature, Man Made Disaster or Money Problems may come and you would need your FS to get you through! I will talk about Emergency Preparedness also!

Food Storage, Emergency Preparedness, Other tips and Ideas. Let me help you get ready for what ever may come!

I started Food Storage over 15 years ago. I have taught many classes and been a speaker and helped many people over the years. This is a place where I can state things or address issues I want to cover.

Thursday, August 23, 2012

Peanut Butter Recipes

Peanut Butter Recipes....

So now that you have Peanut Butter stored up, now
what? There is more than just eating PB and J sandwiches, PB on crackers, or just eating it on a spoon or on apples. 

Here are a few recipes I found to use up peanut butter. 

Cream of Peanut Soup


  • 2 tablespoons butter
  • 1 stalk celery, chopped
  • 1/2 medium onion, chopped
  • 1 1/2 tablespoons Pillsbury BEST® All Purpose Flour
  • 4 cups chicken or vegetable broth
  • 1 cup Jif® Creamy Peanut Butter
  • 1 cup milk
  • Snipped chives
  • Chopped peanuts for garnish


  1. MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.
  2. REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
  3. ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.

  •  Prep Time: 20 min

  • Cook Time: 15 min

  • Yield: 6 Cups

  • Recipe from http://www.jif.com/Recipes/Details/420

  • Crispy Peanut Butter Pretzel Chicken
    Serves 6
    3 tablespoons fig jam
    2 tablespoons prepared stone ground mustard
    6 skinless, boneless chicken breasts, thighs or legs
    8 ounces sourdough pretzels, coarsely crushed
    1/2 cup creamy peanut butter
    1 large egg
    1/2 cup water
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon hot sauce
    1/2 cup flour
    1 tablespoon chopped fresh parsley
    1. Preheat oven to 400°. Mix together fig jam and mustard in a small bowl; set aside.
    2. Place pretzels in a food processor, and pulse until coarsely ground. Transfer to a shallow bowl.
    3. In a medium bowl, whisk together peanut butter, egg, water, salt, pepper and hot sauce.
    4. Place flour in a large plastic bag. Add chicken breasts and shake to coat evenly. Dip chicken in egg mixture, then dredge in the pretzel crumbs, pressing coating lightly to adhere to chicken. Place coated chicken on a rack set over a baking sheet. Bake until chicken is cooked through, approximately 20 to 25 minutes.
    5. To serve, divide fig mustard among six plates, and using the back of a spoon, smear it in a line across center of plate. Place a piece of chicken on top of jam, garnish with parsley, and serve hot.
    Recipe from http://peanutbutterlovers.com/

    Oriental Chicken 'N Noodle Salad


    • 8 ounces angel hair pasta or vermicelli
    • 1 lb. boneless chicken breasts
    • 2 Tbsp. PLUS 3/4 cup Wish-Bone® Italian Dressing
    • 3/4 cup sliced green onions
    • 2 Tbsp. finely chopped fresh ginger*
    • 1/4 cup finely chopped cilantro or parsley
    • 2 Tbsp. Skippy® Creamy Peanut Butter
    • 2 Tbsp. brown sugar
    • 1 Tbsp. soy sauce
    • 1 Tbsp. sherry
    • 1/4 tsp. crushed red pepper
    • 2 medium carrots, sliced
    • 1 medium red bell pepper, chopped


    1. Cook pasta according to package directions; drain and rinse with cold water until completely cool.
    2. On broiler pan, arrange chicken. Brush with 2 tablespoons Dressing, then broil, turning once, 6 minutes or until chicken is thoroughly cooked.
    3. Meanwhile, in 12-inch skillet, heat remaining 3/4 cup Dressing and cook green onions and ginger over medium-high heat, stirring occasionally, 2 minutes or until tender. Stir in cilantro, Skippy® Creamy Peanut Butter, brown sugar, soy sauce, sherry and crushed red pepper. In large bowl, toss pasta with green onion mixture, carrots and red pepper. To serve, arrange on platter, then top with sliced chicken. Garnish, if desired, with additional sliced green onions.
    • *SUBSTITUTION: Use 1/2 teaspoon ground ginger and decrease crushed red pepper to 1/8 teaspoon.

    Peanut Butter Energy Bites (Makes approximately 15 cookies)
    • 1 c. peanut butter
    • 1/2 c. sugar
    • 1 egg
    • 1/2 c. wheat germ
    • Preheat oven to 350 degrees.
    • Spray cookie sheet with cooking spray or line with parchment paper.
    • Combine all ingredients in a bowl and stir together until everything is fully mixed. The dough will be very thick.
    • Scoop dough by the tablespoon onto the cookie sheet.
    • Bake for 10 – 12 minutes until the sides of the bites begin to brown.
    • Let cool and enjoy!

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