taffy apple salad
Most of the time, I just use them as a garnish like in this recipe:
Peanut Butter Texas Sheet Cake
2 cups flour2 cups sugar1/2 teaspoon salt1 teaspoon baking soda1 cup butter1 cup water1/4 cup creamy peanut butter2 eggs, beaten1 teaspoon vanilla extract1/2 cup buttermilkPreheat oven to 350. Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside . Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread batter in a greased 15x10" jelly roll pan. Bake for 25-28 minutes or until cake springs back when gently touched. Prepare Icing About 5 minutes before cake is done. Spread Peanut Butter Icing over warm cake and garnish, if desired with chopped peanuts.
Peanut Butter Icing:
1/2 cup butter1/4 cup creamy peanut butter1/3 cup + 1 Tablespoon milk16 oz. pkg. powdered sugar1 teaspoon vanilla extractCombine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.
This was the best selling pie in my restaurant
Sweet Luci’s Peanut Butter Pie 1 ¼ cups graham cracker crumbs (1 sleeve of graham crackers)
¼ cup sugar
1/3 cup butter melted
1 teaspoon freshly grated nutmeg8 oz. cream cheese, softened1 cup peanut butter1 teaspoon vanilla1 1/2 cups confectioners sugar2 pints heavy cream, whipped (or use 2-16 oz. tubs Cool Whip, thawed)Fudge SaucePeanutsPreheat oven to 375.Generously butter a 9 inch pie plate. In a large bowl, stir graham cracker crumbs, sugar and butter together. (You can crush graham crackers in a food processor or blender or in a zip-lock bag and crush with a rolling pin or heavy can). Using fingertips, firmly and evenly press the mixture into the bottom and sides of pie plate. Bake in oven for 10 minutes or until golden brown.To make pie filling, mix cream cheese with electric mixer or in food processor. Add peanut butter, mix. Add vanilla. Add confectioners sugar, mix. Carefully fold in half of whipped cream or 1 tub Cool Whip. Pour into crust. I serve this topped with whipped cream (or Cool Whip) and drizzled with fudge sauce and sprinkled with peanuts.
To make this with an Oreo crust:
1 1/2 cups finely crushed Oreo cookie crumbs3 Tablespoons melted butter
To make the crust, generously butter a 9-inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender or in a zip-lock bag and crush with a rolling pin or heavy can.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Place in refrigerator to chill.
White Chocolate Peanut Butter Krispies
2 cups Rice Krispies cereal 2 cups dry roasted peanuts 2 cups miniature marshmallows 1 cup peanut butter 2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup) In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Crock Pot Chocolate
2 lbs. salted roasted peanuts
4 oz German sweet chocolate
One 12 oz pkg semi sweet chocolate chips
2 1/2 lbs white almond bark
Put the peanuts in the bottom of a 4 qt crock pot. Layer chocolate over nuts----start with sweet chocolate then chips and then bark.
Set temp to low and cook about 3 hours.
DO NOT STIR.
After 3 hours, stir with a wooden spoon until smooth. Drop into cupcake liners using 2 tablespoons per liner. Allow to cool completely.
I once used them as a breading for chicken. It was yummy believe it or not. It had an orange and onion salsa with it
This recipe came from Virginia, where the local peanut crop must have been the inspiration for the peanuts in the crust.
Sweet Potato PieCrust1/2 cup salted peanuts1 1/4 cups plus 2 Tablespoons all-purpose flour2 teaspoons salt4 Tablespoons unsalted butter, cut in small cubes, well chilled3 Tablespoons vegetable shortening, well chilled3 to 4 Tablespoons ice waterFilling:1 1/2 lbs. sweet potatoes, peeled and cut into 1" cubes1/2 cup granulated sugar1/4 cup packed light brown sugar2 eggs1 cup half-and-half2 Tablespoons light rum or 1 1/4 teaspoons pure vanilla extract1/2 teaspoon ground cinnamon1/2 cup chopped honey-roasted peanuts Grease a 9" pie pan.Prepare the crust in a food processor, first chopping the peanuts fine with 2 tablespoons of the flour. Add the rest of the flour, the confectioners' sugar and salt; pulse to combine. Add the butter and pulse until it disappears into the flour. Mix in the shortening and lard just until combined. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.Dump the mixture into a large bowl or onto a pastry board. Lightly combine with your fingers, adding more water, 1 tablespoon at a time, as needed. When the dough holds together if compacted with your fingers, stop. It's ready. Pat the dough into a fat disk. Warp in plastic wrap and refrigerate for at least 30 minutes.Roll out the dough on a floured surface into a thin round and inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge decoratively, then refrigerate it for at least 15 additional minutes. Preheat the oven to 425. Form a drip pan for the lower shelf of the oven, turning up the sides of a large piece of foil. Steam the sweet potato chunks for 20-25 minutes, until very soft. Mash or rice the potatoes into a mixing bowl. With a mixer, beat in the remaining filling ingredients until well combined. Pour the filling into the prepared piecrust. Cover the edge of the crust with a strip of foil. Before baking, sprinkle the chopped honey-roasted peanuts over the top. Bake 10 minutes; then reduce the baking temperature to 350. Bake for 35 to 40 additional minutes, removing the foil when about 20 minutes of baking time remains. The pie is done when a knife inserted into the center of the filling comes out clean but the filling still quivers a bit. Let the pie cool uncovered for at least l hour before slicing into wedges.
Sweet & Sour Chicken and Rice1 pound chicken tenders (you can use any cut boneless/skinless chicken)1 can (8 ounces) pineapple chunks, drained and juice reserved1 cup uncooked rice2 carrots, thinly sliced1 green bell pepper, cut into 1-inch pieces1 large onion, chopped3 cloves garlic, minced1 can (about 14-1/2 ounces) reduced-sodium chicken broth1/3 cup soy sauce3 tablespoons sugar3 tablespoons apple cider vinegar1 tablespoon sesame oil1-1/2 teaspoons ground ginger1/4 cup chopped peanuts (optional)Chopped fresh cilantro (optional)1. Preheat oven to 350°F. Spray 13 X 9-inch baking dish with nonstick cooking spray.2. Combine chicken, pineapple, rice, carrots, bell pepper, onion and garlic in prepared dish.3. Place broth, reserved pineapple juice, soy sauce, sugar, vinegar, sesame oil and ginger in small saucepan; bring to a boil over high heat. Remove from heat and pour over chicken mixture.4. Cover tightly with foil; bake 40 to 50 minutes or until chicken is no longer pink in centers and rice is tender. Sprinkle with peanuts and cilantro, if desired.
I had peanut soup at a restaurant in Old Town in fredericksburg, Va and it was really good. Wish I had gotten the recipe. Has anyone ever made it?
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