Peanut Butter Apple Salad
2 1/2 cup heavy cream
1 1/2 pounds of milk chocolate
1 1/4 pounds of dark chocolate
1 cup creamy peanut butter
1 cup peanut brittle (recipe below)
12 oz pretzel sticks, crushed
1/2 cup dry roasted peanuts
1. Add the heavy cream to a sauce pan over a medium heat.
2. Bring the cream to a simmer and add both the milk and dark chocolate, and 1/2 cup of the peanut butter. Stir until melted and smooth.
3. Fold in the crushed pretzels and the peanut brittle and pour onto a sheet pan.
4. Melt the remaining 1/2 cup of peanut butter and swirl into the mixture with a toothpick.
5. Evenly distribute the chopped peanuts over the entire surface.
6. Let stand 1 hr, until fully cool and firm.
Chocolate Peanut Brittle Bars
1/4 cup water
1 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 cup dry roasted peanuts, chopped
1. Combine water, brown sugar, corn syrup and butter in a sauce pan over a medium high heat.
2. Cook until a candy thermometer reads 280°F and immediately stir in the vanilla, baking soda and peanuts.
3. Pour the brittle mixture onto a lightly oiled lined sheet pan and cool completely to room temperature.
4. Crush peanut brittle into 1/4” pieces.
Crispy Peanut Butter Pretzel Chicken
3 tablespoons fig jam
2 tablespoons prepared stone ground mustard
6 skinless, boneless chicken breasts, thighs or legs
8 ounces sourdough pretzels, coarsely crushed
1/2 cup creamy peanut butter
1 large egg
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup flour
1 tablespoon chopped fresh parsley
1. Preheat oven to 400°. Mix together fig jam and mustard in a small bowl; set aside.
2. Place pretzels in a food processor, and pulse until coarsely ground. Transfer to a shallow bowl.
Chai-Peanut Butter Apple Breakfast
1 cup boiling water
3 chai flavored tea bags
3/4 cup creamy peanut butter
1/3 cup honey
2 tablespoons cinnamon sugar
1 tablespoon all-purpose flour
2 tablespoons butter
3 large Granny Smith apples, peeled, cored and sliced 1/2-inch thick
1 cup granola
1. Combine boiling water and tea; steep for 5 minutes. Transfer to a bowl. Add peanut butter and honey. Whisk until well combined. Set aside.
2. Combine sugar and flour. Melt 1 tablespoon butter in a large skillet over medium heat. Add the apple slices; sprinkle with the sugar mixture. Cook apples for about 5 minutes per side or until browned, shaking and turning occasionally.
3. To serve: divide sauce into individual bowls, top with apple slices and granola.
Peanut Butter Banana Mousse
3/4 cup mashed, ripe banana
3/4 cup creamy peanut butter
8 oz. frozen whipped topping, thawed
whipped topping for garnish
lightly salted, chopped peanuts, for garnish
Beat mashed banana and peanut butter together until smooth. Fold in whipped topping until thoroughly combined. Divide into six dessert dishes and refrigerate for 1 - 2 hours before serving. To serve, garnish with whipped topping and chopped peanuts.
Note - because this recipe uses ripe bananas, it will not hold overnight. Plan to prepare and serve the same day.
Thai Peanut Sauce
6 oz. fat free vanilla yogurt
1/4 cup creamy peanut butter
6 oz. pineapple juice
1 Tbsp. mayonnaise
4 large apples
1/3 cup golden raisins
1/4 cup dry roasted peanuts, coarsely chopped
In a large bowl, whisk together yogurt, peanut butter, pineapple juice and mayonnaise. Core and cube apples. Toss apples and raisins into the dressing until fully coated. Garnish with chopped nuts before serving.
3. In a medium bowl, whisk together peanut butter, egg, water, salt, pepper and hot sauce.
4. Place flour in a large plastic bag. Add chicken breasts and shake to coat evenly. Dip chicken in egg mixture, then dredge in the pretzel crumbs, pressing coating lightly to adhere to chicken. Place coated chicken on a rack set over a baking sheet. Bake until chicken is cooked through, approximately 20 to 25 minutes.
5. To serve, divide fig mustard among six plates, and using the back of a spoon, smear it in a line across center of plate. Place a piece of chicken on top of jam, garnish with parsley, and serve hot.
Makes about 1 1/2 cups
1 cup coconut milk
1-2 tsp red curry paste or hot sauce
1/4 cup smooth peanut butter
2 tbsp brown sugar
2 tbsp freshly squeezed lemon juice
2 tsp soy sauce
Pour the coconut milk into a small saucepan and whisk in the curry paste. Bring it to a simmer, then whisk in the peanut butter, sugar, lemon juice and soy sauce until smooth. Simmer until the sauce thickens, but if the oil starts to separate, take it off the heat and whisk to combine. Use immediately or cool and refrigerate until needed. Reheat over low heat.
Peanut Butter Lover’s Pie
10 whole graham crackers, crumbled
1 tablespoon flour
4 tablespoons unsalted butter
4 tablespoons brown sugar
6 tablespoons peanut butter
6 ounces semisweet chocolate, broken
1/2 cup cream
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
2 cups cream, chilled
3 tablespoons powdered sugar
1 tablespoon creamy peanut butter
3 tablespoons sour cream
3 tablespoons chocolate sauce
8 miniature peanut butter cups
1. Preheat oven to 350 degrees F. Lightly spray or butter a 9-inch pie pan. Crush the graham crackers in a plastic bag by pressing on them with a rolling pin until they are fine crumbs. Put them in a bowl and add the flour; mix well. In a small pan, melt the butter, then stir in the brown sugar and peanut butter. Stir until well-mixed, then combine with the crumb mixture in the bowl until evenly mixed. Scrape into the prepared pie pan and press evenly into the pan to make a crust. Bake the crust for 10 minutes. Cool on a rack, then refrigerate to chill.
2. To make the ganache, finely chop the chocolate by hand or in the food processor. Put the cream in a small saucepan over medium heat and bring to a bubble then take off the heat and add the chocolate. Stir until the chocolate is melted. Let cool to room temperature. Pour into the pie crust and smooth it over the bottom. Chill the pie again.
3. To make the filling, put the cream cheese in a large bowl. Using a hand-held electric or stand mixer, beat the cream cheese until it is fluffy, scraping down to make sure it has no lumps. Add the peanut butter, powdered sugar and vanilla and beat, scraping down and mixing to make a smooth mixture. Add the milk and beat just to mix well. In a separate large bowl, whip the cream to firm peaks - when you take the beaters out the cream holds its shape and does not flop over. Gently scoop out 1/2 cup of the whipped cream, being careful not to deflate it. Fold the half cup of cream into the peanut butter mixture in two parts. Spread the peanut butter mixture over the chilled ganache and chill the pie.
4. Spread 2 cups of the whipped cream evenly over the pie, then reserve the remaining whipped cream to pipe onto each slice of pie. Chill the pie.
5. To serve, make the garnishes. In a small bowl, use a fork to mash the powdered sugar and peanut butter together, then mash in the sour cream to make a paste. Transfer the mixture to a small sandwich baggie, dropping it into one corner. Cut the tip from the corner of the bag. Slice the pie into 8 pieces, then pipe a dollop of reserved whipped cream close to the crust, and place an unwrapped peanut butter cup on each slice. Use the plastic bag of peanut butter mixture to pipe swirling decorations on the top of the entire pie, then drizzle with chocolate sauce.
Not only is it filling and healthy, it is also great if you're trying to lose weight
Helps reduce the risk of heart disease by 25%, very good source of proteins
High content in Resveratrol, a substance that's been shown to have very strong anti-cancer properties
Why ABEE'S peanut butter is good for you
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