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

INGREDIENTS:

• 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

DIRECTIONS:

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

Ingredients

• 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

Directions

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.

Recipe from http://www.peanutbutter.com/

Peanut Butter Energy Bites (Makes approximately 15 cookies)
Ingredients

• 1 c. peanut butter
• 1/2 c. sugar
• 1 egg
• 1/2 c. wheat germ

Directions

• 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!

Peanut Butter and Jelly

This is the time of year that Peanut Butter and Jams and Jellies go on sale, Just in time for back to school. This is the perfect time to add Peanut Butter and Jams and the like to your Food Storage.

There are many people who make their own Jams and Jellies. Please make, store and put away. There is nothing like a fresh jams and jellies cooking in the pot before your jar them up. My Children always loved the fresh foam on the jam and eat it with fresh homemade bread!

Peanut Butter is a quick and easy thing to add to your 72 hour kits, and has a shelf life that does not need to refrigerated in times of emergency. The going shelf life of peanut butter is; The official is use by date. Many people that have stored peanut butter: unopened jars that have been kept in a cool, dry, dark place can last between 2-5 years after the used by date. Again this is a personal choice and you do with it what you want to. Always smell your peanut butter you will know by the nose that it is no longer good to eat.

Jams and Jellies are made with sugar and the like. They officially have a used by date on prepackage items. The general rule is about 1 maybe 2 years. It all depends on what it is, how it was made and if it has sugar or sugar free.

Do a simple search, check the websites for the brands you use and see what the manufacturer has to say all about it. When you make your own the general rule of thumb is use it with in a year. I have used jams I have put up for up to 5 years later. Check the seals, and make sure they are not molding or spoiling.

This is the time of year I like to remind people to add a few extra jars to food storage. 

Now if your family has a peanut allergy sufferer you will not want to add peanut butter to your storage as it will be a hazard to the family member.

As with any food storage it is best to use up what you have, replace as needed. Wasting food and throwing it out is a waste of money. Always use the first in first out method. Always date for incoming food on when you added it to your food storage and place behind what you already have on your shelves. Use your food storage and you will never have to throw out food, and your food will be used long before the use by dates!