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Cookie Dough Dip Recipe

Ingredients

  • 4 oz cream cheese, softened (from 8-oz package)
  • 1/3 cup creamy peanut butter
  • 1 container (6 oz) French vanilla yogurt
  • 1/2 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup mini semisweet chocolate chips

Directions

  1. In small bowl, beat cream cheese and peanut butter with electric mixer on low speed until smooth and creamy.
  2. Beat in yogurt, powdered sugar, vanilla and salt on low speed until blended. Stir in chocolate chips.
  3. Sprinkle with additional chocolate chips for garnish, if desired.

Asian Shrimp and Noodle Salad Recipe

Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Ingredients

  • 3 oz uncooked rice stick noodles
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 4 1/2 teaspoons creamy peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons grated gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced Chinese (napa) cabbage
  • 3/4 lb cooked deveined peeled large shrimp
  • 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
  • Thinly sliced green onion, if desired
  • Chopped fresh cilantro, if desired (gross)

Asian Shrimp and Noodle Salad Recipe

Directions

  1. Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  2. Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Shrimp In Thai Coconut Sauce Recipe

Ingredients

  • Shrimp In Thai Coconut Sauce Recipe1 pound jumbo shrimp, shell and tail on
  • 4 tablespoons vegetable oil, divided
  • 2 gloves garlic, minced or pressed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red chili flakes
  • ½ onion, peeled and sliced
  • ½ red bell pepper, seeded and sliced
  • ½ orange bell pepper, seeded and sliced
  • ½ yellow bell pepper, seeded and sliced
  • 1 cup coconut milk
  • 6 tablespoons fish sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice (about ½ large lime, juiced)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves, chopped
  • 2 tablespoons cilantro, chopped
  • 1 green onion, chopped
  • Red jalapeno pepper, thinly sliced (optional)

Directions

  1. Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
  2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  3. In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Layered Asian Salad Recipe

Ingredients

  • 1/2 cup Asian Sesame Dressing
  • 1/4 cup Smooth Peanut Butter
  • 1 tsp. Sriracha sauce (hot chili sauce)
  • 3 cups shredded red cabbage
  • 4 cups loosely packed chopped romaine lettuce
  • 1 cup snow peas, sliced diagonally
  • 2 carrots, shredded (about 1 cup)
  • 4 green onions, sliced
  • 1/2 cup dry roasted peanuts, chopped

Layered Asian Salad Recipe

Directions

  1. Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2.5-L bowl.
  2. Cover with layers of remaining ingredients.
  3. Toss salad with dressing mixture just before serving.

Peanut Butter Cheesecake Recipe

Ingredients

Crust Ingredients

  • 2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/3 cup butter, melted

Filling Ingredients

  • 4 packages (250 grams / 8 ounce) Cream Cheese, softened
  • 1 1/4 cup sugar
  • 3/4 cup smooth peanut butter (not natural)
  • 2 teaspoons vanilla
  • 4 eggs

Topping Ingredients

  • 1/2 cup mini Peanut Butter Cups (cut into half)
  • 1/2 cup mini snicker bar bites (cut into half on the diagonal)
  • 1/4 cup peanut butter
  • 1/4 cup chocolate chips
  • 1 cup whipping cream, whipped to soft peaks with 1 tablespoon sugar

Directions

  1. Preheat oven to 350.
  2. Combine crust ingredients in order listed. Press into the bottom and onto the sides of a 9 inch springform pan. Set aside.
  3. In a stand mixer, beat cream cheese and sugar until smooth.  Add peanut butter and vanilla and beat together to combine.
  4. Add eggs one a time, beating on low speed until they are all combined.
  5. Pour filling into prepared crust.
  6. Bake for 50 – 60 minutes.  Filling should still be jiggly in the center. 
  7. Remove from oven and cool to room temperature.  Refrigerate until thoroughly chilled.
  8. Remove the sides and base from the cheesecake and place on a serving plate. (It helps to use a cookie sheet that has no sides to slide under the cheesecake to transfer to serving plate)
  9. Place the peanut butter and chocolate chips into separate zip loc bags and melt in the microwave.
  10. Cut the tip of the bags and drizzle over cheesecake. Let set in refrigerator
  11. Cut into serving pieces.  (wash sharp knife off between each cut to keep it neat)
  12. Pipe whipped cream on each piece of cheesecake.
  13. Arrange chocolate bar pieces over each piece.
  14. Chill