Southwestern Peanut-Cilantro Dipping Sauce
Makes 1 cup (8 servings)
1/3 cup creamy peanut butter
2 eggs
1/2 cup granulated sugar
2/3 cup milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
2/3 cup pure maple syrup
1/3 cup creamy peanut butter
1/3 cup crushed peanuts

Preheat oven to 350 degrees. Butter four 4-ounce ramekins. Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
Peanut Butter Breakfast Bread Pudding with Maple-Peanut Sauce
Serves 10-12
Southern Peanut Soup
3 tablespoons butter
1 small Vidalia onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
2 tablespoons flour
3-4 cups hot chicken stock or broth
1/2 cup heavy cream
1 cup natural peanut butter (no sugar added)
Juice of 1/2 - 1 lime (to taste)

Melt butter in saucepan over medium low heat, add onions, celery and carrots and cook for about 10 minutes, until onions become translucent. Add garlic and cook for an additional 2 minutes. Whisk flour into the onion mixture, cook for 1 minute, then whisk in the hot chicken stock. Turn the heat up to medium. While stirring, cook 5 minutes until moderately thickened. Next, whisk in the heavy cream and peanut butter, heat the soup through but do not bring to a boil. Stir in the lime juice. Serve with optional toppings such as chopped toasted peanuts, scallions, cilantro, cayenne or hot sauce. This soup is also delicious served chilled.
Peanut Butter Bangkok Sandwich
Makes 4 sandwiches
Classic Peanut Butter Cookies
Makes 24 cookies
1 1/4 cup all purpose flour, sifted
1/4 cup creamy peanut butter
1/4 cup shortening
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup roasted peanuts, chopped
Frozen Peanut Butter Pie
1 cup creamy peanut butter
8 ounces light frozen whipped topping, thawed
1 3/4 quarts light vanilla ice cream, softened
2 9-inch prepared graham cracker pie crusts
1 Hershey’s Special Dark chocolate bar
1/2 cup honey roasted peanuts, chopped
whipped cream

Put peanut butter in a mixing bowl. With the mixer running, add whipped topping and ice cream and mix thoroughly. Spread the batter in the pie crusts and place in freezer for 15-20 minutes.

Shave the chocolate bar using a chef’s knife or vegetable peeler. Remove pies from freezer and top with shaved chocolate and chopped peanuts. Return to freezer until completely frozen. To serve, slice and top with whipped cream.
Thai-Style Peanut Noodles with Cucumber
1/2 cup creamy peanut butter
6 tablespoons mild salsa verde
1/4 cup water
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon sugar
3 tablespoons chopped fresh cilantro

Combine the peanut butter, salsa verde, water, sour cream and sugar in a blender. Process until smooth, 1-2 minutes. Transfer to bowl and stir in cilantro. Serve with fresh veggies, chips or as a dip for grilled chicken, pork or shrimp.
To store, cover tightly and refrigerate up to three days.

Budget-friendly tip: Substitute pancake syrup for pure maple syrup, and whole wheat rolls for the brioche or challah bread to reduce the cost of this recipe.
6 tablespoons peanut butter
Half of a Serrano pepper (stem, seeds and veins removed), finely chopped
½ tablespoon soy sauce
2 tablespoons shredded, sweetened coconut (toasting optional)
Several sprigs of fresh mint leaves
8 slices thinly sliced French bread
1 cucumber, thinly sliced
2 tablespoons orange marmalade, divided

In a small bowl, combine peanut butter, Serrano pepper, soy sauce and coconut. Spread peanut butter mixture on 4 slices of bread and top with cucumber slices and mint leaves. Spread orange marmalade on remaining slices of bread and place on top of the cucumber/peanut butter covered bread. Cut in half to serve.
Combine shortening, butter, peanut butter, sugar, brown sugar and egg. In a separate bowl, sift together flour, baking powder, baking soda and salt. Mix dry ingredients into peanut butter mixture. Add chopped peanuts and stir. Chill batter. Shape into 1-inch balls and put on baking sheet. Flatten with a fork, making a criss-cross pattern. Bake at 375 degrees for 10-12 minutes until golden brown.
2 packages Ramen noodles (reserve seasoning packets for another use or discard)
1/3 cup creamy peanut butter
juice of ¼ lemon
splash of Thai chili sauce
sprinkle of red pepper flakes
splash of coconut milk
1 cucumber, diced
½ cup honey roasted peanuts, chopped
2 tablespoons sesame seeds, toasted

Cook noodles according to package directions. Drain, then rinse under cold water until cool.

In a medium bowl, stir together peanut butter, lemon juice, chili sauce and pepper flakes. Add a splash of coconut milk and stir. Continue adding coconut milk and stirring  until mixture is the consistency of pudding.

Pour the peanut butter mixture over the noodles and toss until noodles are completely coated.

To serve, place noodles on a plate. Top with cucumber, peanuts and toasted sesame seeds.
Sweet Peanut Soup
2 tablespoons peanut oil
1 onion, diced
2 cloves garlic, minced
½ lb. ground chicken or turkey
1 tablespoon curry powder
2 sweet potatoes, diced
2 cups coconut milk
1 cup peanut butter
2 cups chicken stock or broth
pinch of sugar (if desired)

Heat oil in pot over medium heat. Sauté onion, garlic and chicken with curry powder until chicken is browned. Add sweet potatoes, coconut milk, peanut butter and stock. Cook for about 20 minutes. Add salt, pepper and sugar to taste.

Serve warm with rice if desired.
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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