This recipe is one of my daughter’s favorites, and is a great (and easy!) way to break up the monotony of every day dishes — not to mention introducing new types of food to your family. 🙂
1/3 cup peanut butter (shown with creamy, use chunky if desired)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon chili powder
dash cayenne pepper (optional)
2 cups uncooked pasta
2 boneless chicken breasts
Take two cups of your favorite pasta and cook according to package instructions. I made mine with thin spaghetti. While that’s cooking, chop the chicken breasts into bite size pieces and cook until meat is no longer pink in the middle and the juices run clear.
To mix up the sauce, combine the peanut butter, water, soy sauce, lemon juice, honey, garlic, chili powder, and cayenne pepper (optional) in a medium sized bowl. I found it easiest to mix with a small wire whisk to combine the peanut butter and wet ingredients first, then use a rubber spatula to scrape the sides of the bowl and fold in dry ingredients.
When the chicken is done, toss in with peanut butter mixture until well mixed. Drain pasta, toss in olive oil (if desired).
Serve in a bowl with pasta topped by chicken and peanut butter mixture.
I think next time I may make this with chunky peanut butter to add a bit of texture to the sauce. My daughter suggested topping with cashews — which I would have done if I had any. 😉
I ran across a similar recipe earlier tonight that added crushed pineapple (drained), so I’ll keep that in mind for future alterations to this recipe! 🙂
This is by far my FAVORITE holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.
This is a photo of the recipe card that my mother has:
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother
1 cup Karo white corn syrup
1 cup sugar
2 cups creamy peanut butter
12 cups (plain) corn flakes
Mix syrup and sugar and bring to a boil, then cool and add peanut butter. In a large bowl, cover corn flakes with mixture, then stir until well mixed. Using your hands, scoop and shape into balls a little larger than a walnut onto a large sheet of wax paper.
Yields approximately 75 peanut butter balls.
Over the years, I have found it helpful to grease my hands with margarine before attempting to roll these out! Also, these will have to be done quickly — as the mixture cools, it will harden!
Recipe Source: Lauren @ southernmamas.blogspot.com
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Recipe Source: Jules @ everydaymommy.net
“This is a decadent cake that looks a little funny but tastes delicious.”
3/4 cup creamy peanut butter
1 stick butter, softened
1 package butter cake mix
2/3 cup water
Preheat oven to 325º. Grease and flour a 9×13 pan.
Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.
2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract
In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.
Recipe Source: cooks.com
1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.
Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.
Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.
Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.
Recipe Source: drgourmet.com
1/4 cup reduced-fat peanut butter
6 Tbsp. chicken stock
1/4 cup reduced-fat (lite) unsweetened coconut milk
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. Tabasco sauce
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth and set aside. (This can be made up to 48 hours in advance and refrigerated).
Serving size: 2 tablespoons sauce. Servings: 8.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled “light” or “lite” coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
Recipe Source: Grandmother
1 cup Karo syrup
1 cup sugar
12 oz. peanut butter
6 cups cornflakes
Boil the first two ingredients. As soon as it begins to boil, stir in the peanut butter and cornflakes. Drop immediately on wax paper. You have to work quickly before the candy hardens. Enjoy!
My mother made these all the time when I was growing up. They are by far my favorite of her holiday candies. I used to help her make and roll them out every year just before Christmas. This recipe was used by my grandmother when she was a lunchroom lady at Minor High School.
A tip: coat your hands with butter before rolling to help keep the mix from sticking to your hands and fingers!
Recipe Source: Cooking Light Magazine
3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels
Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.
Recipe Source: bhg.com
Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes
1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk
Grease a 13x9x2-inch baking pan. Set aside.
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.
Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.
Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.
Sprinkle with chocolate pieces; let stand for 5 minutes to soften.
Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.
Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.