Celebrate Peanut Butter Lovers Month with this versatile goodness

It’s time to applaud peanut butter.

It is one of a all-time good foods, one that many of us eat right out of a jar. You don’t even need a spoon! we don’t disciple that, but, hey, we have brothers, we know.

Today outlines a start of Peanut Butter Lovers Month, a time to acknowledge all a good ways we can devour this spreadable, dipable, spoonable delight.

Here in Stark County, we’re propitious adequate to be tighten to one of a good producers of peanut butter — Smuckers. Officials there are discerning to indicate out a health advantages in those jars.

“The 2015-2020 Dietary Guidelines for Americans recommends immoderate dishes like peanuts since they are high in protein and also embody healthy fats and nutrients like vitamin E, folate, magnesium, zinc, iron and dietary fiber,” pronounced Paula Stanley, partner manager of corporate communications for a J.M. Smucker Co. in Orrville, makers of Jif and other brands of peanut butter.

Here are some recipes that uncover off a flexibility of peanuts in a diets:

 

PBJ FRUIT KABOBS

Ingredients:

3 slices white or whole wheat bread

1 tablespoon tawny peanut butter

1 tablespoon seedless strawberry jam

Large uninformed strawberries, halved

Seedless immature grapes

 Directions:

1. Cut 10 shapes from bread regulating 2-inch star-shaped cookie cutter. Spread peanut butter on half a stars and jam on remaining stars. Press together to make 5 tiny sandwiches.

2. Thread sandwiches, strawberry halves and grapes alternately onto skewer. Serve immediately.

SOURCE: J.M. Smucker Co. 

 

FRESH ASPARAGUS WITH PEANUT SESAME SAUCE

Ingredients:

2 tablespoons dim sesame oil

2 teaspoons seasoned rice vinegar

1 tablespoon soy sauce

2 teaspoons grated uninformed ginger root

2 cloves garlic, minced

1 1/4 pounds uninformed asparagus spears, embellished and baked as desired

2 tablespoons reduced fat peanut butter spread

1 tablespoon minced uninformed cilantro

2 tablespoons water

1 immature onion, cut into erratic skinny slices

1 teaspoon sesame seeds, toasted

 Directions:

1. Whisk sesame oil, rice vinegar, soy sauce, ginger base and garlic in tiny bowl. Arrange prohibited baked asparagus on portion platter. Brush with 2 tablespoons dressing.

2. Whisk peanut butter, cilantro and H2O into remaining dressing. Pour over asparagus spears. Garnish with immature onion and sesame seeds.

SOURCE: J M Smucker Co.

 

PBJ GRANOLA BAR BITES

Ingredients:

1 chewy granola bar

Creamy peanut butter

Seedless strawberry jam

Directions:

Cut granola bar in half.

Spread one half of bar with peanut butter. Spread remaining half with jam.

Press together to form bite.

SOURCE: J M Smucker Co.

 

PBJ SANDWICH CUT-OUTS

Ingredients:

6 slices white or whole wheat bread

1/3 crater tawny peanut butter

1/3 crater healthy strawberry fruit spread, or 1/3 crater healthy harmony grape fruit spread

Directions:

Trim edges from bread slices regulating a serrated knife. Make 1 star in core of 3 bread slices by slicing with 1-inch star-shaped cookie cutter.

Spread peanut butter uniformly onto 3 whole bread slices. Spoon jam uniformly onto core of peanut butter, swelling kindly into a 2-inch circle. Top with cut-out bread slices to make sandwiches.

SOURCE: J M Smucker Co.

 

PBJ LUNCH BOX DIP

Ingredients:

1/4 crater tawny peanut butter

2 tablespoons seedless strawberry jam

2 tablespoons finely shredded Granny Smith apple

1/8 teaspoon belligerent cinnamon

Directions:

Combine peanut butter, jam, apple and cinnamon.

Serve with pretzels, fruit or vegetables.

SOURCE: J M Smucker Co.

 

FRENCH PBJ

Ingredients:

Extra crunchy peanut butter

Red hiss preserves

4 slices French bread, grilled or toasted

2 tablespoons shaved white chocolate

Directions:

Spread peanut butter and preserves on bread. Top with white chocolate.

SOURCE: J M Smucker Co.

 

Elvis Pancakes

Ingredients:

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons brownish-red sugar

1 1/2 cups milk

1 egg, beaten

3 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 crater peanut butter

1/4 crater chocolate chips

1 developed banana, dice

Directions:

Whisk flour, baking powder, salt, and brownish-red sugarine in bowl. Beat egg and divert together and stir in peanut butter until well-spoken in a second bowl. Whisk a divert reduction into a dry mixture only until moistened, afterwards drive in melted butter and vanilla extract. Gently overlay chocolate chips and diced banana into a batter.

Place a vast nonstick skillet over center feverishness and flow 1/4 crater of kick per pancake into a center of a skillet. Let a pancake prepare until bottom is golden brownish-red and there are many tiny pinholes in a tip of a pancake before flipping, about 2 minutes. Cook other side until golden brownish-red and a center of a pancake is set, 2 to 3 minutes. Repeat with remaining batter.

SOURCE: Allrecipes

 

Chef John’s Peanut Butter Cookies

Ingredients:

1/2 crater unsalted butter

1/2 crater white sugar

1/2 crater packaged brownish-red sugar

1/2 crater tawny peanut butter

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 1/4 cups all-purpose flour

Directions:

Beat butter, white sugar, brownish-red sugar, peanut butter, salt, baking powder, and baking soda in a mount mixer until smooth.

Scrape down a sides of a play and beater with a spatula. Add egg and brew for about 1 minute.

Slowly brew in flour with a mixer on low. Scrape down a sides of a play and beater. Mix on center until combined, about 30 seconds.

Form brew into a ball, cover with cosmetic and cool for 2 to 3 hours.

Preheat a oven to 375 degrees.

Portion out cookie brew in equal-sized balls on a baking piece lonesome with a silicone baking mat. Use damp hands to hurl brew into well-spoken balls. Stamp any round with a flare in a criss-cross pattern.

Bake in a preheated oven for 10 mins until golden.

Leave on a baking piece for 5 mins before transferring to a cooling rack.

SOURCE: Allrecipes

 

Peanut Butter Frosting

Ingredients:

1/2 crater butter

1 crater tawny peanut butter

4 cups confectioners’ sugar

1/3 crater cream

Directions:

In a vast bowl, kick butter and peanut butter until light and fluffy. Slowly kick in 1/2 of a confectioner’s sugar. Mix in 1/4 crater of a cream. Beat in a remaining confectioners’ sugar. If necessary, supplement a small some-more cream or divert until a frosting reaches a good swelling consistency. Makes adequate to ice one 2 covering 9 in. cake or one 9×13 in. cake.

SOURCE: Allrecipes

 

PEANUT BUTTER CHOCOLATE DESSERT RECIPE

INGREDIENTS:

20 chocolate cream-filled chocolate sandwich cookies, divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 crater peanut butter

1-1/2 cups confectioners’ sugar, divided

1 crate (16 ounces) solidified churned topping, thawed, divided

15 tiny peanut butter cups, chopped

1 crater cold milk

1 package (3.9 ounces) present chocolate fudge pudding mix

Directions:

Crush 16 cookies; toss with a butter. Press into an ungreased 9-inch block dish; set aside.

In a vast bowl, kick a cream cheese, peanut butter and 1 crater confectioners’ sugarine until smooth. Fold in half of a churned topping. Spread over crust. Sprinkle with peanut butter cups.

In another vast bowl, kick a milk, pudding brew and remaining confectioners’ sugarine on low speed for 2 minutes. Let mount for 2 mins or until soft-set. Fold in remaining churned topping.

Spread over peanut butter cups. Crush remaining cookies; shower over a top. Cover and chill for during slightest 3 hours.

SOURCE: Taste of Home magazine

 

Reach Denise during 330-580-8321 or denise.sautters@cantonrep.com

On Twitter: dsauttersREP

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