November 29, 2012 at 8:33 a.m.

For those that like peanut butter

For those that like peanut butter
For those that like peanut butter

It is National Peanut Butter Month, and that tells you what it’s about today. Most children love this protein-packed spread. When it was lunch time at home, our children, most always wanted a p.b and j. sandwich, especially if the bread was home made.

When I came home after school, that was often the snack of the day. It has also become a favorite of adults. Bud’s favorite is p.b and sliced bananas between slices of wheat bread. But, don’t swipe a finger full, right out of the jar (don’t tell me you haven’t done that once or twice) as it most likely will get stuck on the roof of your mouth! I know that from experience. And to recipes we go.

PEANUT BUTTER ‘N CHIPS BARS
2/3 c. each, butter, softened and peanut butter
1 c. each, white sugar and packed brown sugar
4 eggs
2 t. vanilla
2 c. flour
2 t. baking powder
1/2 t. salt
1-12 oz. pkg. milk chocolate chips In a large bowl, cream first 4 ingredients. Add eggs, one at a time, beating well after each addition; beat in vanilla. In a small bowl, whisk together next 3 ingredients; gradually add to creamed mixture. Stir in chips. Spread into greased 9x13” baking pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Carefully run knife around edges of pan while still warm. Makes two dozen bars.

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This dessert reminds me of frozen ice cream cakes. It’s cookies and milk all in one.

CHOCOLATE PEANUT CRUNCH ICE CREAM CAKE
1 c. milk chocolate chips
2 c. crushed peanut butter cream-filled sandwich cookies (about 18 cookies)
1 quart each, vanilla and chocolate ice cream, softened (don’t let it get too soft)
1 c. heavy whipping cream
1 T. powdered sugar
1 t. vanilla In a medium saucepan, melt chocolate chips over low heat; stir in cookies crumbs until coated. Spread on waxed paper to cool. Coarsely chop. Spread vanilla ice cream into a 9” springform pan; sprinkle with 2 c. cookie mixture. Freeze for 30 minutes or until firm. Spread with chocolate ice cream. Cover and freeze for 4 hours or until very firm. In a small bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge to loosen. Remove from sides of pan. Spread whipped cream over top and sides of cake (this can by a bit putzy), press rest of cookie mixture onto the sides. Freeze at least 1 hour or until whipped creamed is set. Remove from freezer 10-15 minutes before serving. If some of cake is leftover, return to freeze.
Makes 14 servings.
Note: You can use chocolate sandwich cookies if you prefer. Use mint chocolate chip and strawberry ice cream in the layers. This would be a colorful and yummy dessert to prepare during the holiday season. Also, you can make this a week or so ahead of time, freezing without the whipped cream.

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CRISPY CHICKEN WITH PEANUT BUTTER ‘N HONEY SAUCE
1 c. salad dressing
2 T. each, peanut butter and Dijon mustard
1/4 c. honey
4 boneless, skinless chicken breasts cut into 3/4 x 2 inch strips 1-1/2 c. finely crushed potato chips In a bowl, combine first 4 ingredients, mixing well. Pour half of sauce mixture into a shallow dish (pie pan or 8x8” baking pan). Put chips in another shallow dish. Dip chicken strips in sauce, letting some drip off end; coat with crushed chips. Put on greased or sprayed cookie sheet. Bake at 425 degrees 9 minutes. Using a tongs turn strips. Continue baking for 5 minutes or until lightly browned. Serve with remaining half of peanut butter sauce as a dipping sauce. Serves four.

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CRISP PEANUTTIEST COOKIES
1/2 c. each, butter or margarine, softened and crunchy peanut butter
1-1/2 c. firmly packed brown sugar
3/4 c. white sugar
2 eggs
2-1/2 c. flour
1 t. baking soda
1/2 c. flaked coconut
3/4 c. spanish peanuts In a large bowl, cream butter and peanut butter; gradually add sugars, beating well on medium speed of mixer. Add eggs, mixing well. Combine flour and baking soda; add to creamed mixture, mixing well. Stir in coconut and peanuts. Shape dough into one inch balls. Place on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Don’t over bake. Cool on wire racks.
Makes six dozen.

Thought for the Day:
Housework is what a woman does that nobody ever mentions, until she doesn’t do it.


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