creamy peanut butter - Annette's Sweet Treats

Peanut Ginger Pasta

March 5, 2015 Leave a Comment

Peanut Ginger Pasta

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Ginger, basil, lime and peanut butter make a luscious Thai sauce for linguine and veggies. It’s how I get my family to eat whole wheat pasta.

Allil Binder Spokane, Washington

Peanut Ginger Pasta Recipe

Peanut Ginger Pasta

2 ½ tsp. grated lime peel

¼ cup lime juice

2 Tbsp. reduced-sodium soy sauce

2 tsp. water

1 tsp. sesame oil

1/3 cup creamy peanut butter

2 ½ tsp. minced fresh gingerroot

2 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

8 oz. uncooked whole wheat linguine

2 cups small fresh broccoli florets

2 medium carrots, grated

1 medium sweet red pepper, julienned

2 green onions, chopped

2 Tbsp. minced fresh basil

Place the first 10 ingredients on a blender; cover and process until blended. Cook linguine according to package directions, add broccoli during the last 5 minutes; drain.

Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. 4 servings

(Recipe for Peanut Ginger Pasta was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: broccoli florets, creamy peanut butter, grated lime peel, green onions, lime juice, medium red pepper, reduced-sodium soy sauce, sesame oil, uncooked whole wheat linguine

Thai Pork Noodle Bowl

December 3, 2014 Leave a Comment

Thai Pork Noodle Bowl

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine. I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe

Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce

In large baking dish, arrange ribeye pork chops evenly. Whisk marinade ingredients together in bowl. Set ¼ cup marinade in refrigerator. Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high. Remove pork chops from marinade and discard excess marinade. Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against grain. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings

(Recipe for Thai Pork Noodle Bowl was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: boneless ribeye pork chops, chopped cilantro, creamy peanut butter, garlic cloves, limes, pasta, soy sauce

Sesame Chicken Cucumber Noodle Salad

August 6, 2014 Leave a Comment

Sesame Chicken Cucumber Noodle Salad

This recipe, Sesame Chicken Cucumber Noodle Salad is from Diabetic Connect. This couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve.

Sesame Chicken Cucumber Noodle Salad Recipe

Sesame Chicken Cucumber Noodle Salad

8 oz. Chinese egg noodles, or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

¾ cup rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. Shaoxing wing or dry sherry (see Notes)

1 cup thinly sliced scallions

2 Tbsp. naturally brewed reduced-sodium soy sauce

1 Tbsp. Asian chile sauce (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 ½ lbs. cooked boneless, skinless chicken breast, sliced crosswise into ¼ inch slices and chilled

2 medium red peppers, cut into ¼ inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼ inch slice

Salt, to taste

Freshly ground pepper, to taste

Toasted sesame seeds for garnish (see Notes)

Fill a large bowl with water and add ice cubes. Cook noodles to boiling water until tender, 2-4 minutes if fresh; about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.

Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce; stir to blend.

If using baby romaine, half lengthwise, notch out the core, and cut crosswise into ½ inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into ½ inch pieces. You should have about 8 cups.

Add lettuce, chicken bell peppers and cucumbers to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.

Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

NOTES: Shaoxing, is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

Sambal oelek, a spicy blend of chilies, brown sugar and salt, and Sriracha, Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.

Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet OVER LOW HEAT, stirring constantly, until golden and fragrant, about 2 minutes.

TIP: To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer PINK in the middle, 10 to 20 minutes, depending on side.

IF PREPARING AHEAD OF TIME: Cover and refrigerate the salad for up to 1 day or prepare the dressing (step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.

(Recipe for Sesame Chicken Cucumber Noodle Salad came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: Asian chile sauce, baby romaine, boneless skinless chicken breast, creamy peanut butter, English cucumber, fresh cilantro, red peppers, rice vinegar, scallions, Shaoxing wine

The Elvis Supreme

May 12, 2014 Leave a Comment

The Elvis Supreme Brownie

EveryDay with Rachael Ray

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972. It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine. I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

1/3 cup flour

Preheat the oven to 350 F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang. Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the cocoa powder and flour; stir until just blended. Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla. Spread over cooled brownies in the pan. Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes. Using the foil overhang, lift the brownies out of the pan. Cut into squares, and enjoy.

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life! EveryDay with Rachael Ray, May 2014)

Filed Under: Cake Recipes Tagged With: bacon, banana chips, butter, confectioners' sugar, creamy peanut butter, Eggs, natural unsweetened cocoa, pure vanilla extract

Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment

Chocolate Peanut Butter Cookies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

Vickie Rhoads Eugene, Oregon

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling: 1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat. Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool

In a large bowl, beat eggs and sugar until lemon colored. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 F. for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners’ sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies. 2 ¾ dozen

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, butter, chocolate syrup, confectioners' sugar, creamy peanut butter

Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

January 29, 2014 Leave a Comment

Orange-Chipotle Chicken Wings

Get ready for the Super Bowl – Seahawks vs. Broncos 2014. Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream. The recipes came from the January 26th Sunday Newspaper in the USA Weekend section. It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

Preheat oven to 450 F. In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste. Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels. Remove the wings tips and discard. Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight. The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray. Arrange the chicken wings on the tray in one layer with space between each wing. Spray the wings with a light layer of vegetable cooking spray. Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp. The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce. Place 2 tablespoons of sauce in a large mixing bowl. Add the hot wings and stir gently to coat every wing in sauce. Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions. Accompany with a bowl of Chipotle Sour Cream.

Chipotle Sour Cream

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce. Reserve the sauce. Slit open the chilies and scrape to remove the seeds. Cut the chilies into a fine dice.

Stir the chilies into the sour cream. Add 2 to 3 tablespoons of adobo sauce to taste. Add the lime juice and stir.

Season with salt and pepper, to taste.

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

Filed Under: Savory Tagged With: chicken wings, Chipotle chiles canned in adobo sauce, creamy peanut butter, ground allspice, ground cumin, honey, lime juice, orange marmalade, scallion, sour cream, white vinegar

Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment

Chocolate Peanut Butter Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.

Chocolate Peanut Butter Cheesecake Recipe

Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.

Spread 1 cup into a greased 9 inch springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350 F. for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just combined. Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center. Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle with melted chocolate. Refrigerate leftovers.            12 servings

(Recipe for Chocolate Peanut Butter Cheesecake was in tasteofhome.com)

Filed Under: Cake Recipes Tagged With: cream cheese, creamy peanut butter, semi-sweet chocolate, sour cream, unsweetened chocolate

Triple-Layer Pretzel Brownie

July 3, 2013 Leave a Comment

Triple-Layer Pretzel Brownie

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Triple-Layer Pretzel Brownie Recipe

Triple-Layer Pretzel Brownie

3 cups crushed pretzels

¾ cup butter, melted

3 Tbsp. sugar

1 pkg. fudge brownie mix (13×9 inch pan size)

¾ cup semi-sweet chocolate chips

½ cup creamy peanut butter

In a small bowl, combine the pretzels, butter and sugar.   Press into an ungreased 13×9 inch baking dish. Bake at 400 F. for8 minutes. Cool on a wire rack.

Reduce heat to 350 F.   Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on wire rack.

In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate for 30 minutes or until firm. Cut into bars. Store in an airtight container.           2 dozen

(Recipe for Triple-Layer Pretzel Brownies was in tasteofhome.com)

Filed Under: Savory Tagged With: creamy peanut butter, fudge brownie mix, pretzels

Makeover Peanut Butter Cup Cheesecake

May 9, 2013 Leave a Comment

Makeover Peanut Butter Cup Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

No one will ever guess this decadently rich, firmer textured cheesecake has been lightened up. We promise!

Sharon Anderson Lyons, Illinois

Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake

¾ cup graham cracker crumbs

2 Tbsp. sugar

2 Tbsp. butter, melted

¾ cup creamy peanut butter

Filling: 2 package (8 oz. each) fat-free cream cheese

1 package 8 oz.) reduced-fat cream cheese

1 cup (8 oz.) reduced-fat sour cream

¾ cup sugar

2 eggs, lightly beaten

1 ½ tsp. vanilla

¾ cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9 inch springform pan coated with cooking spray.

Place pan on a baking sheet. Bake at 350 F. for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. 16 servings

(Recipe for Makeover Peanut Butter Cup Cheesecake was on www.tasteofhome.com)

Filed Under: Cake Recipes Tagged With: creamy peanut butter, reduced fat sour cream, reduced-fat free/fat free cream cheese

Peanut Ginger Pasta

Thai Pork Noodle Bowl

Sesame Chicken Cucumber Noodle Salad

The Elvis Supreme

Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

Chocolate Peanut Butter Cheesecake

Triple-Layer Pretzel Brownie

Makeover Peanut Butter Cup Cheesecake

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