Tag Archives: peanut butter

Peanut Butter Cup Pie

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Submitted by Robb “Movidude74” Johnston

Ingredients

1½ c. chocolate sandwich cookie crumbs (about 15 cookies) 2 tbsp butter, melted
8 oz cream cheese, softened 1 c. powdered Sugar
½ c. creamy peanut butter 6 oz peanut butter cups chilled
1 c. heavy whipping cream, whipped & coarsely chopped (about 20 mini cups)

Directions

  1. In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. 
  2. Bake in 350°F oven for 10 minutes; cool.
  3. Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
  4. In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. 
  5. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. 
  6. Refrigerate for at least 3 hours before serving

Chicken Peanut Noodles

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Submitted by randilicious
Serves 4

Ingredients

1 lb cubed chicken 1 lb noodles cooked al dente
1/3 c. hot water 1/3 c. smooth peanut butter
1 c. cut asparagus 2 tsp soy sauce
2 tsp white vinegar 4 green onions finely chopped
4 garlic cloves, minced 1 tbsp sugar
2 tsp hot red pepper flakes 2 tbsp extra virgin olive oil
3 tbsp crushed peanuts

Peanut Sauce Directions

  1. Combine hot water & peanut butter, until completely blended.
  2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
  3. Simmer

Main Directions

  1. Heat oil in a saucepan. Toss in remainder of minced garlic.
  2. Heat chicken in oil over high heat until no longer pink.
  3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
  4. Pour peanut sauce over chicken & vegetables.
  5. Mix in noodles. Toss to coat noodles completely.
  6. Top with crushed peanuts.

Thai Chicken, Marianna Style

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Submitted by Happy13
Serves 4-6

Paste Ingredients

1 tsp fresh ground pepper 1 tsp ground cumin
1 tsp ground coriander ½ tsp ground ginger
5 cloves garlic, peeled& chopped ½ tsp anchovy paste
1 tbsp extra virgin olive oil 1 tsp salt
2 tsp Thai chili pepper paste t tbsp smooth peanut butter

Main Ingredients

2-3 lbs boneless, skinless chicken breast cut 14-16 oz coconut milk
into bite sized pieces, rubbed with paste 1 tbsp Asian fish sauce
1 tsp granulated sugar the zest of 1 lime

Directions

  1. Place all paste ingredients into food processor & process into a paste consistency.
  2. In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
  3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
  4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.