Peanut Butter Easy Recipes

This Yahoo article on using Peanut Butter seems interesting!

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.

Buckeyes: 

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.

 

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