Peanut Butter Popcorn:
Place 8 cups air-popped popcorn in a large bowl. Line a rimmed baking sheet with waxed paper. Bring 1/2 cup honey and 1/2 cup sugar to a boil in a small saucepan, swirling pan to dissolve sugar, and cook until foamy and slightly darker in color, about 3 minutes. Add 1/2 cup peanut butter and 3/4 teaspoon salt; stir until mixture is smooth. Pour over popcorn; toss to coat. Spread out on prepared sheet. Let cool completely. Break into bite-size pieces.
Rocky Road Treats:
Combine 1 1/2 cups chocolate chips, 1 1/2 cups peanut butter, and 6 tablespoons butter in a large saucepan. Cook over low heat, stirring occasionally, until melted and smooth, 8-10 minutes. Let stand until cool but not set, 15-20 minutes. Stir in 2 cups broken pretzels, 2 cups mini-marshmallows, and 1 cup roasted peanuts. Press into a buttered 8×8″ baking dish and refrigerate until set, about 1 hour. Cut into 16 squares.
Using an electric mixer, beat 1 cup peanut butter and one 8-oz. package cream cheese to blend. Add 1 cup powdered sugar and 1/4 cup whole milk; beat until mixture is light and creamy, adding 1 tablespoon milk if mixture is too thick. Using an electric mixer with clean, dry beaters, beat 1 1/2 cups chilled heavy cream to soft peaks in a medium bowl. Gently fold into peanut butter mixture to make a mousse. Peel and cut 8 medium bananas into thin slices. Break 1 lb. store-bought brownies into pieces to make approximately 3 cups large crumbs. Layer one-quarter of bananas in bottom of a 5×7″ trifle dish or glass bowl, then top with approximately 1 cup peanut butter mousse, followed by 1 cup crumbled brownies and 1 more cup of mousse; repeat the layers twice more, ending with the bananas. Cover with plastic wrap and refrigerate for 1 hour to set.
Line a rimmed baking sheet with waxed paper. Pulse 1 1/2 cups graham cracker crumbs (about 12 crackers) and 1 cup powdered sugar in a food processor until mixture is finely ground. Add 1 cup peanut butter and pulse several times to form a dry dough. Roll the dough into approximately 24 1″ balls; place on prepared sheet and freeze until firm, 30-45 minutes. Place 12 oz. semisweet chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts until melted, stirring until smooth. Dip peanut butter balls almost completely into melted chocolate so that a small circle of visible peanut butter resembles an eye. Remove buckeyes from chocolate with a fork, tapping tines lightly against inner edge of bowl to shake excess chocolate from balls; return buckeyes to same sheet. Freeze until set, 10-15 minutes, then transfer to refrigerator to store.
Peanut Butter Noodles:
Whisk together 1/4 cup peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon unseasoned rice vinegar, 1 teaspoon toasted sesame oil, and 1/2 teaspoon sugar in a large bowl. Add 6 oz. cooked udon or spaghetti plus 2 tablespoons pasta cooking liquid. Garnish with 2 tablespoons thinly sliced scallions, 2 tablespoons toasted peanuts, and 1/2 teaspoon chopped fresh red Thai chile or jalapeno.
Place 8 cups air-popped popcorn in a large bowl. Line a rimmed baking sheet with waxed paper. Bring 1/2 cup honey and 1/2 cup sugar to a boil in a small saucepan, swirling pan to dissolve sugar, and cook until foamy and slightly darker in colour, about 3 minutes. Add 1/2 cup peanut butter and 3/4 teaspoon salt; stir until mixture is smooth. Pour over popcorn; toss to coat. Spread out on prepared sheet. Let cool completely. Break into bite-size pieces.
Tofu Stir-Fry with Peanut Sauce:
Drain a 14-16-oz. package of firm tofu and wrap in several layers of paper towels; let drain for 20-30 minutes. Discard paper towels. Cut tofu block in half diagonally, then place both halves, cut edge down, on a cutting board. Slice each wedge lengthwise into three 1/2″-thick triangles. Season each piece lightly with salt and dredge in 1/2 cup cornstarch to coat. Heat 1/4 cup peanut oil in a 10″ pan over medium-high heat until oil is hot but not smoking, 2-3 minutes. Add tofu and cook until golden, 3-4 minutes per side; transfer to a plate. Add 1 tsp. each minced garlic and ginger to the pan; stir-fry until fragrant, about 30 seconds. Add 1 1/2 cups trimmed snow peas (about 1/2 lb.), 1 cup thinly sliced onion (1/2 medium onion), and 1 cup thinly sliced red and green bell peppers (each, 1/2 medium pepper). Stir-fry until crisp-tender, 2-3 minutes. In a small bowl, mix 1/4 cup peanut butter, 1/2 teaspoon toasted sesame oil, 1 tablespoon chili-garlic sauce, 2 tablespoon reduced-sodium soy sauce, and 3 tablespoon water. Add peanut butter mixture to pan and stir-fry until sauce comes together and vegetables are evenly coated. Return tofu to pan, turning to coat. Serve over brown rice and sprinkle with sliced scallions.
|Ashley Rodriguez for Yahoo|
Masamba (African-Style Greens and Potatoes):
Bring 1 1/2 lb. new red potatoes to a boil in salted water and cook until tender, 10-12 minutes. Drain, let cool slightly, and cut potatoes in half; cover and set aside. Cut center stems from 1 bunch of kale; discard stems. Coarsely chop leaves (about 8 cups loosely packed). Heat 1 tablespoon olive oil in a 10″ skillet and sauté kale in 2 batches until bright green and slightly wilted, 3-4 minutes per batch. Return all kale to pan, season with salt and pepper, and add 1/2 cup low-sodium chicken broth; cook until broth has evaporated and greens are wilted, 4-5 minutes. Melt 1/3 cup peanut butter in a microwave-safe bowl. Mix in 2/3 cup store-bought spicy salsa. Toss potatoes, kale, and peanut sauce together in a large bowl and serve immediately.
Stir 2 tablespoons red wine vinegar and 2 tablespoons sugar in a large bowl until sugar dissolves. Whisk in 1/2 cup peanut butter, 2 tablespoons vegetable oil, and 1/2 teaspoon salt. Toss with 6 cups thinly sliced Napa cabbage (about 1 lb.), 1 1/2 cups matchstick-size pieces peeled carrots (about 1 large carrot), 3/4 cup sliced scallions (3-4 scallions), and 1/3 cup chopped cilantro.