What are some yummy recipes using peanut butter?

Answer 1

Chicken Satay (Also called Pot Stickers with Thai Peanut Sauce)
6 Chicken breast halves
- boned, skinned -- and cut
- into 1/2" wide strips

-----MARINADE-----
1 Tablespoon Light brown sugar
1 Tablespoon Curry powder
2 Tablespoons Crunchy peanut butter
1/2 Cup Soy sauce
1/2 Cup Freshly squeezed lime juice
2 Garlic cloves -- minced
Crushed dried chile peppers

PEANUT SAUCE

2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur?e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.

Answer 2

Domada
Ingredients
6 T Peanut Butter
1/8th Habanero pepper
2 C water
1 T tomato paste
1 Maggi cube [yes, they are available in US!]
1 T Lemon or lime juice
2 cloves garlic
Directions
Boil water. Mix-in Maggi.
Mix-in Peanut Butter until smooth.
Mix in tomato paste.
Add garlic, pepper, and any other veggies you want [onions, casava, bell peppers, green tomatoes, cabbage, etc].
Add lemon/lime juice in last 5 minutes of cooking.
It's all done when the peanut oil begins to separate and rise to the top.
Bon appetite!

Answer 3

No Bake Peanut Butter Pie

4 ounces cream cheese
1 cup confectioners' sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust


In a large mixer bowl combine cream cheese and confectioners' sugar; mix well. Add peanut butter and mix. Slowly add milk and mix well. Fold in whipped topping. Pour into pie shell and cover. Freeze for at least 30 minutes. Drizzle each serving with chocolate syrup.

Answer 4

Slice some pork or beef really fine. Place a small amount of peanut oil in the pan then put in the meat and cover it with peanut butter, then cover the entire thing and turn to simmer until the meat is done. Meat comes out tasting great.

Answer 5

Tiger Stripes
2 cups peanut butter
1 cup powered sugar
1 cup crushed graham crackers
1 stick melted margarine

Mix these all together and form small balls.
place on wax paper in the fridge for at leats 30 minutes.

melt chocolate chips int he microwave and put melted chocolate into zipblock bag. cut off the tip and draw tiger stripes ont he peanut butter balls. Put them back int he firdge for 30 minutes YUM!!!!!!!!!!

Answer 6

Peanut Butter Macadamia Brownie Krispies

Ingredients
1 pkg Duncan Hines Fudge Brownie Mix, Family Style
1 (10-1/2 ounces) pkg mini-marshmallows
1 Tbsp butter
1-1/2 cups semisweet chocolate chips
1-1/2 cups creamy peanut butter
1 cup Rice Krispies cereal
1/2 cup macadamia nuts, coarsely chopped

Instructions
Preheat oven to 350 degrees F. Grease bottom and sides of 13 x 9 x 2-inch pan.

Prepare and bake brownies as directed, using 2 eggs. Remove from oven. Sprinkle marshmallows on top; return to oven. Bake 3 minutes longer. Let cool to room temperature.

Combine chocolate chips, peanut butter, and butter in a medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add Rice Krispies and macadamia nuts. Mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into 24 (or more) bars.

Yield: 24 (or more) bars

Chocolate Peanut Butter Cheese Bars

Ingredients
Crust:
2-1/2 cups peanut butter sandwich cookie crumbs - see Tip below (625 mL)
1/2 cup all-purpose flour (125 mL)
1/2 cup unsalted butter, melted (125 mL)

Filling:
4 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar (250 mL)
4 eggs
1 cup creamy peanut butter - see Tip below (250 mL)
8 ounces bittersweet chocolate, melted and cooled (250 g)
3 Tbsp fresh lemon juice (45 mL)
1 tsp vanilla (5 mL)
2 cups semi-sweet chocolate chunks (500 mL)

Topping:
1 cup sour cream (250 mL)
1/2 cup granulated sugar (125 mL)
1/3 cup creamy peanut butter (75 mL)
1 Tbsp fresh lemon juice (15 mL)
1 tsp vanilla (5 mL)
1/2 cup semi-sweet chocolate chunks (125 mL)

Instructions
Preheat oven to 325 degrees F./160 degrees C. Line a 13-by 9-inch baking pan with foil.

Crust:
In a medium bowl, combine cookie crumbs, flour and butter. Press into bottom of prepared baking pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Blend in peanut butter and melted chocolate. Mix in lemon juice and vanilla. Fold in chocolate chunks. Pour over frozen crust. Bake for 35 to 45 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before cutting into bars.

Tip: Use a commercial creamy peanut butter. The natural peanut butters have too much oil for this recipe. Use a food processor to chop cookies into crumbs to the consistency of rough sand.

Yield: 10 to 12 servings


hope these help. enjoy.

Answer 7

Mix peanut butter and cocoa into your burger meat. Grill it!
Mix grape jelly and ketchup for the condom ent.

Answer 8

the betty crocker peanut butter cookies are to die for.

Answer 9

Big, Super-Nutty Peanut Butter Cookies

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)


1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days. Makes approximately 3 dozen cookies

--March 1998, Cooks Illustrated
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Chicken Satay with Peanut Dipping Sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Yield: 3 cups

--Tyler Florence, FoodTV
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Peanut Butter Coffee Cake

1/2 C packed brown sugar
1/2 C all-purpose flour
1/4 C peanut butter
3 T margarine or butter
2 C all-purpose flour
1 C packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C milk
1/2 C peanut butter
2 eggs
1/4 C margarine or butter

For topping, in a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour, cut in 1/4 cup peanut butter and 3 tablespoons margarine or butter till crumbly. Set aside.

In a bowl stir together 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt. Add milk, 1/2 cup peanut butter, the eggs, and 1/4cup margarine or butter. Beat with an electric mixer on low speed till blended. Beat at high speed for 3 minutes, scraping the sides of the bowl frequently.

Pour batter into a greased 13 X 9 X 2-inch baking pan, spreading evenly. Sprinkle with topping mixture. Bake in a 375° oven about 30 minutes or till a toothpick inserted near the center comes out clean. Serve warm or cool. Serves 16.

--Central Market, Seattle, WA
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Peanut Butter Ice Cream Topping

1 cup brown sugar
1/2 cup light corn syrup
3 Tbsp. butter
1 cup creamy p-nut butter
1/2 cup evaporated milk

Combine brown sugar, corn syrup, butter and salt in microwave. Cover and nuke for 4 minutes on high. Stir twice. Add peanut butter, stir until smooth. Add evaporated milk. Serve warm over ice cream.
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Peanut Butter Cake

Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 cap-fulls vanilla extract

Preheat oven to 375ºF if baking with a metal dish; 325ºF if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
--Paula Dean, Food Network
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Dad’s Peanut Butter Caramel Popcorn (microwave!)

1 cup brown sugar
½ stick margarine
½ cup peanut butter, smooth or crunchy
¼ cup light corn syrup
½ tsp. salt
½ tsp. baking soda
3 quarts popped popcorn

Place sugar, margarine, corn syrup, and salt in a large microwave-safe Pyrex measuring cup. Microwave on high for 2 minutes. Add baking soda and stir well; microwave syrup on high for 20 more seconds.

Place popped popcorn in brown paper bag, and pour syrup mixture over popcorn. Fold bag top, and shake to evenly coat the popcorn. Microwave bag of popcorn on high for 1½ minutes. Remove and spread popcorn on a cookie sheet to cool. Break into bite-size pieces and enjoy! Store in an airtight container.