Courier Cookbook Peanut Butter

Peanut butter is a versatile ingredient that can bring to life a sweet dessert or a savory main course. A peanut butter and jelly sandwich is always a reliable American staple but try that rich, often salty, spread in some of these recipes. Peanut allergies? Substitute almond butter or other nut butter you can tolerate.

CHOCOLATE COVERED PEANUT BUTTER EGGS

Adapted from allrecipes.com

Ingredients:

4 cups sifted powdered sugar

1 ½ cups creamy peanut butter

½ cup unsalted softened butter

1 teaspoon vanilla extract

2 Tbsp. graham cracker crumbs

6 ounces semi-sweet chocolate chips

2 tablespoons shortening

Directions:

Line a baking sheet with waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, graham cracker crumbs, and vanilla in a large bowl. Mix together with your hands to form a smooth stiff dough.

Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate.

Combine chocolate chips and shortening in a metal bowl over a pot of simmering water or microwave to melt. Stir occasionally until melted and smooth and turn off the heat.

Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick. Refrigerate.

THAI PEANUT NOODLES

Adapted from noracooks.com

Try this simple spicy dish for a bit of delicious fun for dinner.

Ingredients:

Sauce:

1/2 cup smooth peanut butter

1/2 cup water

1/4 cup soy sauce or tamari (gluten free)

2 cloves minced garlic

2 tablespoons fresh lime juice or rice vinegar

3 tablespoons agave or brown sugar

1 teaspoon Sriracha or other hot sauce

Noodles and vegetables:

8 ounces ramen noodles, rice noodles or whatever noodles you have

1 cup shelled edamame

1/2 cup chopped cucumbers

1 cup shredded carrots

1 red bell pepper, seeded and thinly sliced

2 green onions, chopped

1/4 cup chopped cilantro

1/4 cup chopped peanuts

Directions:

In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside.

Cook noodles according to the package instructions, then drain.

In a large bowl, combine the cooked noodles, edamame, vegetables and peanuts. Pour the peanut sauce over everything and stir well. Serve immediately with lime wedges, hot sauce, more chopped peanuts and cilantro, as desired.

PEANUT BUTTER PIE

Easy, no-bake dessert everyone will enjoy.

Adapted from allrecipes.com

Ingredients:

8 oz. softened cream cheese

1 ½ cups powdered sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package whipped topping

2 (9-inch) prepared graham cracker crusts

Directions:

Beat cream cheese and powdered sugar in a large bowl with an electric beater until smooth and creamy.

Add peanut butter and milk. Beat until smooth.

Fold in whipped topping until well combined. Spoon mixture evenly into graham cracker crusts.

Cover and freeze until firm.

Next week we will explore the world of corn. Corn season is fast approaching and as much as everyone likes it "on the cob," it is a key ingredient in salads, soups, breads, tortillas, and tamales. Send your favorite recipes to editorial@lhvc.com. Also let us know what kind of recipes you would like to see in upcoming Courier editions.