hours of PEANUTS
Make every second count. Peanuts can help. The sun rises over a dew-covered peanut field, kicking off 24 hours of pure, natural, delectable possibilities. This book was inspired by the blazing pace of life today, but written in the hopes that you will find plenty of ways (and reasons) to slow down and savor every moment of it. We asked several prominent bloggers
to share their favorite peanut or peanut butter recipes, and they were only too happy to oblige.
the day) peanuts can’t make better. So let the peanut-filled fun and fabulousness begin.
And with the nutritional goodness of peanuts and their unsurpassed culinary versatility, there’s almost no end to the good things we can share. In a very real sense, this is just a starting point.
The clock, after all, is ticking.
We may be somewhat biased, but we feel there isn’t a day (or part of 1
of vitamin B6
for more information, visit skinny on nuts.com
P O Wpeanut ERFUL introducing the all - natural Superfood
M O R E FIGHTS P R O T E I N DENSE H U N G E R N U T R I E N T
peanuts provide more energy-boosting protein than any nut
with more than 30 vitamins and
nutrients, peanuts are a Superfood
peanuts are a good source of fiber and the good fats to keep you full lo ng e r
Peanuts and peanut butter are no-brainer products to keep on hand; if you’re like 90 percent of Americans, you have a jar on your pantry shelf. Just because peanuts are a pantry staple, you shouldn’t take them for granted. To keep peanuts top of mind, plan ahead to make them part of your daily routine.
PEANUTS ARE A SOURCE OF 24/7 ENERGY 7g PROTEIN / 166 CALORIES / 20g NIACIN / 10g FOLATE / 62g PHYTOSTEROLS / 6g ZINC / 14g TOTAL FAT / 2g FIBER 16g CHOLINE / 10g COPPER / 13g MAGNESIUM / 4g VITAMIN B6
THE MASHABLE, CRUSHABLE, LOVABLE PEANUT PEANUT BUTTER swirl into oatmeal, chili or cookies for a protein boost.
ROASTED PEANUTS a healthy snack for latenight work sessions or weekend get-togethers.
Few foods are as wholesome, delicious or downright versatile as the allAmerican peanut. You can roast ’em, boil ’em, blister fry ’em, grind them into peanut butter, press the oil of ’em and cook other things in ’em, but you can’t possibly beat ’em.
Peanuts represent one of the most popular and pervasive food staples in the American pantry. And although they have been loved for generations, never before have they been so much a part of what we love to eat. Get acquainted with the humble peanut. The more you know, the better you’ll like them.
great topping that adds texture and nutrients to noodles or oatmeal.
perfect for baking or pan frying vegetables and noodles.
useful for baked goods and soup.
great to eat alone or can be mashed to create a delicious hummus.
SPICE UP YOUR MORNING Jump-start your day with the perfectly powerful peanut. With more energy-boosting protein than any nut, more than 30 vitamins and nutrients, and good fat to boot, youâ€™d be hard-pressed to find a better way to get up and get going. These quick and easy recipes are just some of the ways peanuts can provide a nutritious, delicious start to your busy day. Enjoy!
REFRESHING P E A N U T P A R FA I T J enn i f e r I s e r l o h Skinny Chef yield: 13.8 oz
INGREDIENTS 1 cup lemon or vanilla yogurt nonfat or low fat 1 cup total of your favorite fruits blueberries, strawberries, etc. 4
teaspoons of peanuts whole or chopped
D IR E C T IO N S First wash fruit. If needed, carefully chop or slice into bite-size pieces. Next measure 1/4 cup of yogurt and place in the bottom of your cup. Place 2 tablespoons of fruit on top of the yogurt. Place 1 teaspoon of peanuts on top of the fruit. Repeat the steps above, layering yogurt, fruit and peanuts until you reach the top of your cup.
Nutrition information per serving: Calories 214, Calories from Fat 62, Fat 7g, Trans fats 0, Cholesterol 5mg, Carbohydrate 30g, Protein 12g, Fiber 5g, Sodium 135mg
PEANU T B U T T E R C H O C O L AT E CHI P G R A N O L A B A R S K ate Sca r l ata , R D blog.katescarlata.com yield: 15-20 bars
cup all-natural peanut butter
cup melted butter or oil
cup maple syrup
tsp vanilla extract
cup brown sugar p a c k e d w e l l
cups old-fashioned rolled oats
cup steel-cut oats
cup oat bran
cup mini semi-sweet chocolate morsels
cup chopped peanuts
cup pumpkin seeds
D IR E C T IO N S Preheat oven to 350 degrees. Mix peanut butter, butter, maple syrup, vanilla extract and brown sugar until creamy. Add in rolled oats, steel-cut and oat bran. Fold in chocolate chips, peanuts and pumpkin seeds. Press firmly into 9 x 13 parchment paper-lined casserole dish. MAY I emphasize, FIRMLY! Bake at 350 degrees for 25-30 minutes until lightly brown on sides. Let cool for 20 minutes, and cut into 15-20 bars. Pack in wax paper bags and store at room temperature. Will be good for the week!
Nutrition information per serving: Calories 216, Fat 13g (4g saturated), Carbs 24g, Fiber 3g, Protein 6g, Cholesterol 6mg, Sodium 71mg
We all have our favorite go-to brand of peanut butter, but here’s a little DIY project that’s fun for just you or the whole gang: freshly ground peanut butter you can make yourself. First off, you’re going to need lots of peanuts. Did you know that the average 12-oz jar of commercial peanut butter contains more than 587 peanuts? You can start with a little less than that at first (or a little more if you’re a peanut butter fanatic). Just follow the easy-as-can-be instructions to the right. And voila! You’ve made your own peanut butter. Mix it with chocolate chips, raisins, coconut shavings –or well, use your imagination to make it even more custom. Bon Peanutite!
spread the good life with freshly ground
Place roasted peanuts in a food processor and mix until a thick, mostly smooth paste is formed.
Divide contents into airtight jars for storage. Keeps for up to a month in the refrigerator.
Tip: add salt, cinnamon, cocoa, honey or maple syrup to taste.
Tip: for easier spreading, microwave the peanut butter for 30 seconds.
peanut pumpk in muffins C&J Nutrition girls w w w. c j n u t r i t i o n . c o m yield: 12 muffins
D IR E C T IO N S
cup all-purpose flour
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray, or line it with muffin papers.
cup whole-grain pastry flour
teaspoon pumpkin pie spice
teaspoon baking soda
teaspoon ground cinnamon
cup packed dark brown sugar
tablespoons unsulfured molasses
tablespoons canola oil
cup canned (solid-pack) pumpkin
teaspoon vanilla extract
cup low-fat buttermilk
cup roasted, salted peanuts
In a medium bowl, whisk together the first six ingredients (both flours, spices, baking soda and salt) until well mixed. In a large bowl, whisk together the brown sugar, molasses, oil and one egg until combined. Add the other egg, pumpkin and vanilla, and whisk again until combined. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, until just combined, being careful not to overmix. Stir in 1/2 cup of the peanuts. Pour batter into the prepared muffin pan, filling each one about 3/4 full. Sprinkle the top of each muffin with remaining 1/4 cup chopped peanuts. Bake until puffed and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins in the pan on a wire rack for 15-20 minutes. Slide a knife around the edges of the muffins to loosen them from the pan if no paper was used. Serve warm or cool; store in an airtight container or plastic bag for up to four days, or freeze for up to four months.
chopped, divided Cooking spray
Nutrition information (per serving/1 muffin): Calories 240, Fat 9.5g (1.5g saturated fat), Carbohydrate 36g, Fiber 3g, Protein 6.5g, Cholesterol 35mg, Sodium 265mg
O L D - FA S H I O N E D
1 cup buttermilk to co o k w ith o a ts 1 cup dried apricots cho ppe d 3 tablespoon brown sugar
S AV O R Y
1 tablespoon maple syrup 3 tablespoon chopped bacon
M E X I C A N C H O C O L AT E
1/4 teaspoon cinnamon 2 tablespoon cocoa powder 1/4 teaspoon chili powder 1 teaspoon vanilla extract
brighten your oATMEAL First, prepare a bowl of quick-cooking oatmeal, s w i r l i n 1 t a b l e s p o o n o f p e a n u t b u t t e r, then add any of the following ingredient combinations for a quick and healthy meal.
1/4 1/4 1/4
teaspoon pumpkin pie spice banana ma s he d apple cho ppe d honey to ta s te
2 tablespoon chopped peanuts add any of the following: dried cranberries raisins sliced pear or apple mixed berries: blueberry, raspberry, blackberry, strawberry peanuts
PEANU T B U T T E R & BA N A N A Q U E S A D I L L A INGREDIENTS 2
tablespoons peanut butter
6-inch whole-wheat flour tortillas
cup fresh banana slices
D IR E C T IO N S Spread peanut butter over one tortilla; top with banana slices and cinnamon. Close quesadilla with remaining tortilla Heat a nonstick skillet over medium heat; coat with cooking spray. Add quesadilla; cook two to three minutes per side or until golden brown. Cut into four wedges.
Nutrition information per serving: Calories 447, Calories from Fat 170, Fat 19g, Trans fats 0, Cholesterol 0mg, Carbohydrate 60g, Protein 17g, Fiber 6g, Sodium 242mg
ENERGIZE TH E A F T E R N O O N I’ve always been a peanut butter lover. Growing up, a peanut butter and jelly sandwich was my go-to afterschool snack. Even now that I’m older, peanut butter still finds its way into my snacks on a regular basis, whether it’s between crackers, on apples or in my granola bars. It automatically takes me back to many happy childhood afternoons. More importantly, it brings back memories of my family. Even though we’re spread across the country now, peanut butter snacks still feel like ‘home.’ That’s why I love coming up with healthy, new peanut butter snacks that I can hopefully share with my own kids one day! -Lindsay Livingston, T h e L e a n G r e e n B e a n
peanut butter chic k pea snac k B I T E S L i nd s a y L i v i ng s t o n The Lean Green Bean yield: 18
/3 cup peanut butter
1 can chickpeas d r a i n e d a n d r i n s e d
cup skim milk
2 Tablespoon agave nectar or honey 1 teaspoon vanilla
cup chopped peanuts
cup dried cranberries
cup dark chocolate chips
D IR E C T IO N S Put the first six ingredients in a food processor and process until smooth and creamy.Â Stir in additional ingredients. Scoop into balls and refrigerate for four hours until set. Store in an airtight container in the refrigerator. Enjoy!
Nutrition information per serving: Calories 100, Fat 5g (1g saturated), Carbs 12, Fiber 1g, Protein 3g, Cholesterol 0mg, Sodium 74mg
peanut fruit pizza B r i ttan y L i g h t s e y NPB Dietetic Intern
TOPPING Decorate the top generously with the sliced fruit and
s p r i n k l e w i t h c h opped pean u t s.
cup creamy peanut butter
1 package (8 ounce) Neufchâtel cream cheese 1 teaspoon vanilla extract
C RUS T
11/2 cups sugar
1 stick butter ( 1 / 2 c u p )
cup brown sugar p a c k e d
cup dry roasted peanuts
4 teaspoons skim milk
/3 cup all-purpose flour
cups peanut flour
11/2 teaspoons baking powder
without salt, chopped kiwi fruit p e e l e d a n d s l i c e d blueberries pears t h i n l y s l i c e d strawberries t h i n l y s l i c e d your choice of additional fruit skim milk (for consistency)
D IR E C T IO N S zest of one orange
D IR E C T IO N S Cream butter, sugar, orange zest and vanilla thoroughly. Add in egg, and beat until light and fluffy. Add in the skim milk and mix until combined. Sift dry ingredients together, then blend into cream mixture. Slightly flatten between two sheets of waxed paper and refrigerate for one hour. Roll dough into a large round and transfer to a pizza pan. Press into pan, making a thin and even sheet. Pinch the outer edges of the dough to create a border.
Using a mixer with a whisk attachment, mix together peanut butter and cream cheese until incorporated. Add vanilla and then sugar gradually, alternating with skim milk, until the mixture reaches a spreading consistency. Continue to mix until topping no longer has a grainy texture from the sugar. Spread topping mixture onto cooled crust, then decorate the top generously with the sliced fruit and sprinkle with chopped peanuts. Slice into wedges and serve.
Bake at 375 degrees for 16-20 minutes until cookie dough is cooked through and golden brown, but not overly crisp. Remove from oven and allow to cool completely before icing. Nutrition information per serving: Calories 455, Fat 20g (8g saturated), Carbs 64, Fiber 3g, Protein 9g, Cholesterol 46mg, Sodium 315mg
five ways to pep up
A P E A NUT B U TTE R S ANDWI CH APPLES & GRANOLA
BREAD & BUTTER PICKLES
FRESH BERRIES, MASHED
BANANAS, CINNAMON & HONEY
“I have made many chili recipes, each one different than the last. However, once I created this chili, I knew I’d never make another chili recipe again. Peanut butter isn’t a normal chili ingredient, but apparently there is a widespread tradition for people to serve peanut butter with chili, either peanut butter sandwiches or on the side with crackers, so I thought why not? This is the best chili I have made, and it has gotten rave reviews from people that aren’t “chili people.” I’ve had several readers make this recipe and win chili cook-offs with it.”
peanut butter chili NICK STRAND Peanut Butter Boy yield: 20 servings
onion c h o p p e d
cloves garlic m i n c e d
D IR E C T IO N S Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey, and cook until browned and cooked through. Drain fat from bottom of the pot.
1 lb lean ground pork or beef
Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn, and simmer for an additional 30-60 minutes.
1 lb ground turkey breast 1
28oz can crushed tomatoes
28oz can diced tomatoes
12oz jar salsa
15oz cans black beans u n d r a i n e d
29oz can white hominy d r a i n e d
15oz can red kidney beans d r a i n e d
cup pumpkin puree
cup peanut butter
chili seasoning kit
tsp chili powder
tsp chipotle chili powder
tbsp olive oil
Makes about 16 large servings but freezes well, so stock up. Note: With the chili seasoning kit, only add the spice packet. If it includes a hot pepper and salt packet, use those both â€œto taste.â€? If there is a masa flour packet (thickener), add that at the end, slowly, until desired consistency is reached.
or reg. chili powder
salt t o t a s t e 1
red pepper d i c e d
yellow pepper d i c e d
green pepper d i c e d
cup frozen sweet corn
Nutrition information per serving: Calories 282, Fat 9g (2g saturated), Carbs 33g, Fiber 10g, Protein 18g, Cholesterol 32mg, Sodium 797mg
peanut butter sliders n i ck s t r and Peanut Butter Boy yield: 16 slider-size burgers
pound lean ground turkey or chicken
cup peanut butter
1 tablespoon butter 1 teaspoon brown sugar 16 8
small dinner rolls slices turkey bacon o p t i o n a l maple syrup o p t i o n a l
D IR E C T IO N S Preheat a pan on medium heat. Cut bananas in thirds and slice lengthwise. Add the butter to the pan to coat it. Place bananas, flat side down, in the pan and sprinkle with the brown sugar. Cook for 2 minutes and flip. Stir the bananas to get the remaining brown sugar and butter in the pan, and let cook for another 1-2 minutes, or until bananas are caramelized on both sides. Form 16 small patties from the ground meat, season with salt and pepper. Grill or cook in a skillet until well done (3-4 minutes per side). Split each dinner roll in half and spread about 1 teaspoon of peanut butter on one side of each dinner roll. Place burger on top, pile on banana slices, and top with ½ slice of turkey bacon and a drizzle of maple syrup, if desired. Top with remaining slice of bread and consume. After one bite you’ll be “all shook up.”
Nutrition information per serving: Calories 354, Fat 11g (3g saturated), Carbs 50g, Fiber 2g, Protein 16g, Cholesterol 26mg, Sodium 500mg Note: Nutrient analysis does not include optional bacon and maple syrup.
ENRICH YOUR EVENING Thereâ€™s nothing like the sanctity of an evening spent in the cozy confines of the place you call home. Especially when youâ€™re within reach of plenty of peanut-inspired fare. Thanks to peanuts, there are countless ways to take your entrees to new heights. In fact, for most of these recipes, you can recruit the junior members of the family to round out the kitchen crew. So relax, unwind and, well, you know what to do.
peanut butter & black bean chic k en INGREDIENTS
D IR E C T IO N S
2 tablespoons peanut oil
Pound chicken to desired thickness. Season the chicken with salt and pepper.
2 lbs. boneless, skinless chicken breasts Using a large frying pan at medium heat, sautĂŠ the chicken in the oil for about 15 minutes or until chicken is brown on both sides and a fork can be inserted with ease.
4 cloves garlic m i n c e d 1 cup onions f i n e l y c h o p p e d
cup bell peppers, or one large bell pepper
1 can (15 oz.) black beans
Remove the chicken from the skillet. Using that same oil, sautĂŠ the garlic, onion and bell pepper, until light brown. Stir occasionally for several more minutes.
can of water
4 tablespoons peanut butter Salt & pepper t o t a s t e
Add the black bean soup, water and the peanut butter. Mix well, creating a sauce. Correct the salt and pepper to taste, and add the chicken to the pan. Bring to a boil and then cover the pan and simmer for 10 minutes. Note: Dish can be served with brown rice or mashed potatoes.
Nutrition information per serving: Calories 298, Fat 12g (2g saturated), Carbs 23g, Fiber 7g, Protein 25g, Cholesterol 48mg, Sodium 309mg
stir up the good life with peanut sauce and
V E G E TA B L E S
Begin with your favorite brand of Asian noodles. Round chow mein noodles or Japanesestyle egg noodles work well.
It takes only a few minutes to whip up a delicious peanut sauce using sesame oil, agave nectar, ginger, chili powder, apple cider vinegar, soy sauce and creamy peanut butter.
Prepare your favorite veggies chopped, sliced or diced to make your meal nutritious and colorful.
Cook according to package directions.
See next page for the full recipe by Averie Sunshine.
baby carrots, red bell pepper, squash, zuc c hini, broc c oli, re d onion, c he r r y tomatoes, sugar snap peas, scallions
Combine noodles, vegetables and sauce for a delicious vegetarian entrĂŠe, or add tofu, chicken or beef. Top with crushed peanuts and chopped fresh herbs.
I am always trying to get healthy, easy and fast dinners on the table that the whole family will enjoy or to come up with interesting and speedy lunch ideas. This dish delivers on all fronts. The peanut sauce can be whisked together in no time, and rice noodles take just minutes to soften in warm water. Toss everything together with your favorite fresh, canned or frozen vegetables; add a protein of your choice; and you’ve got an Asian-inspired meal, without the hassle or expense of going out to a restaurant. Tip: extra peanut sauce makes a great dip for vegetables, as a marinade or even as a salad dressing.
peanut noodles with vegetables & peanut sauce A V E RI E SU N SHI N E Averie Cooks
N OO D L E S
cups thin rice noodles
cup creamy peanut butter
cup carrots r o u g h l y s l i c e d
cup sesame oil
cup red bell peppers r o u g h l y s l i c e d
cup agave nectar or honey
cup broccoli florets
cup cherry tomatoes
cup other vegetables
optional: baby corn, corn, water c h e s t n u t s , peas, sugar snap peas, peapods, scallions, green beans, asparagus
1-2 tablespoons apple cider vinegar dash soy sauce optional and to taste (I do not use it)
teaspoon ground ginger salt and pepper t o t a s t e pinch cayenne pepper or chili powder optional and to taste
cup diced protein optional: tofu, tempeh, chicken, shrimp, pork, beef
D IR E C T IO N S Place rice noodles in a large microwave-safe bowl, Add about 1/4 cup water, and cook on high power until tender, about 11/2 to 2 minutes or until soft; or cook according to package directions. Add the carrots, red peppers, broccoli, cherry tomatoes, peanuts, optional vegetables and protein; set bowl aside.
D IR E C T IO N S In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired. Tip: peanut sauce recipe can be doubled; use half for the noodles and save the other half to be used as a vegetable dip, salad dressing or marinade. Peanut sauce will keep for at least one week in an airtight container in the refrigerator. Pour sauce over noodles and vegetables, and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate and serve chilled. Store leftovers in an airtight container in the refrigerator for up to three days and serve chilled or reheat gently in the microwave before serving.
Nutrition information per serving: Calories 282, Fat 9g (2g saturated), Carbs 33g, Fiber 10g, Protein 18g, Cholesterol 32mg, Sodium 797mg
seven -minute salmon J enn i f e r I s e r l o h Skinny Chef
INGREDIENTS 2 small limes
zested and juiced
tablespoons creamy peanut butter
tablespoons reduced-sodium soy sauce
1 1-inch-piece fresh ginger peeled and chopped 2 garlic cloves
Nonstick cooking spray 4
6-ounce boneless filets wild salmon skin on
D IR E C T IO N S Preheat the oven to 425 degrees. In a small bowl, mix the lime zest, lime juice, peanut butter, soy sauce, ginger and garlic. Heat a large skillet over high heat. Coat the skillet with cooking spray and place the salmon filets in the pan, flesh side down. Cook one to two minutes, until the salmon starts to brown. Turn the filets over and turn off the heat. Spoon the lime mixture over the salmon and slide the skillet into the oven. Bake seven to eight minutes, until the salmon flakes when pressed with a fork.
Nutrition information per serving: Calories 329, Fat 17g (3g saturated), Carbs 8g, Fiber 2g, Protein 37g, Cholesterol 94mg, Sodium 358mg
make your own
R O A S TE D PEANUTS
Preheat oven to 350 degrees. Toss 2 cups shelled peanuts in 2 tablespoons peanut oil. Add spices to taste. On a large baking pan, spread spiced peanuts evenly. Roast until fragrant, about 10-15 minutes, being careful not to burn.
2 tablespoons salt 1/2 teaspoon black pepper
2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder 2 tablespoons honey 1/4 teaspoon garlic powder 1 teaspoon kosher salt
5 tablespoons cocoa powder 1 teaspoon sea salt
1 teaspoon ground cinnamon 2 teaspoons sugar
T RE ATS IN BETWEEN Peanut butter was always a staple food growing up. I eat it every day even now and almost always incorporate it into breakfast somehow. One of my favorite ways to eat it is with this granola on top of yogurt. Itâ€™s sophisticated and nutritious but still has a rich peanut butter flavor that reminds me of childhood. -Evan Thomas, T h e Wa n n a b e C h e f
peanut butter & banana frozen yogurt jenn i f e r d r u m m o nd Peanut Butter and Peppers
cup plain Greek yogurt
teaspoon vanilla extract
cup sliced banana
tablespoons peanut butter crunchy or smooth
t o pp i ng 1
teaspoon peanut butter
teaspoon peanuts, roughly chopped
tablespoons fat-free whip cream (optional)
D IR E C T IO N S In a small freezer-safe container, add yogurt, vanilla extract, stevia, banana and peanut butter. Mix until incorporated. Place in freezer for 1-1 1/2 hours until mostly frozen. Mix will with a spoon until itâ€™s ice cream consistency. Prior to taking the frozen yogurt out of the freezer, whisk together 1 teaspoon of peanut butter and 1 teaspoon of milk in a small bowl. You may have to add more milk or peanut butter to get the consistency you like. Scoop frozen yogurt into a bowl, top with peanut butter and milk mixture and chopped peanuts.
Nutrition information per serving: Calories 336, Fat 15g (4g saturated), Carbs 21g, Fiber 3g, Protein 30g, Cholesterol 14mg, Sodium 134mg
peanut butter bacon coo k ies K RIS Sc h o e l s Yo u n g M a r r i e d C h i c
D IR E C T IO N S
21/4 cups of flour
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Combine the flour, baking soda, and salt in a bowl and set aside.
1 teaspoon baking soda 1 teaspoon salt 2 sticks of butter a t r o o m t e m p e r a t u r e
cup of sugar
cup of packed brown sugar
1 teaspoon vanilla extract 2 eggs
cup of peanut butter
cup peanut butter chips
cup chocolate chips
3 strips of cooked bacon cooled, then diced into small pieces Chocolate Bark, for the drizzle
Cream the butter and sugars in a mixer, until light and fluffy. Add in the vanilla extract, and beat in the eggs one at a time. Lastly, add in the peanut butter and mix until combined. Add the flour mixture to the egg mixture, 1/2 cup at a time and mix until just combined. Stir in the peanut butter chips, chocolate chips and bacon. The dough will be sticky. With an ice cream scoop, ball the dough and place it on the lined baking sheet, evenly spaced as the cookies will spread. Bake for 10-12 (closer to 12 for larger cookies) minutes or until the cookies are slightly brown around the edges. Remove from oven and let sit for a few minutes, then allow to fully cool on a rack. Once the cookies are cooled, melt the chocolate bark and drizzle it overtop of the cookies. Allow it to set (or not) and enjoy!
Nutrition information per cookie without chocolate drizzle: Calories 122, Fat 6g (4g saturated), Carbs 15g, Fiber 0g, Protein 2g, Cholesterol 13mg, Sodium 112mg
savor the good life with
Wash the peanuts and place them in a pot. Immerse completely with water.
Cook for four hours or until peanuts reach the desired consistency. Drain cooked peanuts and enjoy hot or refrigerated.
Add 1 cup of salt per gallon of water. Tip: for a more zesty take on classic boiled peanuts, add Cajun seasoning.
Peanut butter and jelly is such a classic combination and is a universal crowd-pleaser. These swirled blondies take my love of PB & J and elevate it to new levels. Peanut butter is baked into the batter and swirled on top along with jelly to create marbled, dense and rich blondies that are ready in no time. You can mix the batter by hand without need for a mixer, and it comes together in minutes. The recipe also makes a modest 8-by-8-inch pan so you wonâ€™t be forced to consume a huge batch of PB & J, although there are worse things.
peanut butter & J E L LY B L O N D I E S A V E RI E SU N SHI N E Averie Cooks yield: 8"x 8" pan
cup butter m e l t e d ( 1 s t i c k )
cup creamy peanut butter m e l t e d
cup light brown sugar p a c k e d
1 large egg 2 11/4
teaspoons vanilla extract cups all-purpose flour teaspoon salt
cup creamy peanut butter
cup jelly (strawberry, grape, raspberry, cherry)
D IR E C T IO N S Preheat oven to 350 degrees. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add 1/4 cup peanut butter and heat for 30 to 45 seconds to soften the peanut butter. Stir until the melted mixture is smooth and combined. Add the brown sugar and stir to combine. Add the egg and vanilla, and stir to combine. Add the flour and salt, and stir until just combined, taking care not to overmix or the blondies will be tough. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. To the top of the batter, add 1/4 cup peanut butter, dolloped out in 4 or 5 tablespoon-sized mounds. Add 1/4 cup jelly, dolloped out in 4 or 5 tablespoon-sized mounds. Using a knife, marble the peanut butter and jelly in a zigzag pattern, up and back, back and forth, across the pan until peanut butter and jelly is dispersed and marbled; do not overdo it or surface will look muddy rather than swirled or marbled. Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, and center is set; do not overbake. The moisture content in peanut butter varies, thus creating variances in baking times. Allow blondies to cool for at least 30 minutes before slicing and serving. Store blondies in an airtight container at room temperature, in the refrigerator for up to one week or in the freezer for up to three months. The blondies are ripe for substitutions and variations. Add about 1 cup of any of the following stirred into the batter: peanut butter, chocolate, butterscotch or white chocolate chips; toffee bits, fresh or frozen fruit including cherries, blackberries, raspberries, blueberries; diced or whole peanuts, or diced candy such as peanut butter cups. If you are on a gluten-free diet, I suggest substituting regular flour for peanut flour.
Nutrition information per bar: Calories 334, Fat 17g (9g saturated), Carbs 43g, Fiber 1g, Protein 5g, Cholesterol 27mg, Sodium 146mg
peanut butter granola E V A N T HOM A S The Wannabe Chef
INGREDIENTS 21/2 cups oats 2 tablespoons peanut butter 2 tablespoons peanut oil
/3 cup maple syrup
teaspoon vanilla extract
cup salted roasted peanuts
D IR E C T IO N S Preheat your oven to 350 degrees. In a large bowl, mix together the oats, peanut butter, oil, maple syrup and vanilla. Spread the oats out in a thin layer on a nonstick baking sheet. Bake for thirty-five minutes, breaking up the oats with a utensil every ten minutes or so until the oats are toasty and golden. Let the oats cool before mixing in the peanuts and raisins. Store in a sealed container at room temperature.
Nutrition information per serving: Calories 148, Fat 7g (1g saturated), Carbs 21g, Fiber 2g, Protein 4g, Cholesterol 0mg, Sodium 27mg
CI NN A MO N R A I S I N Peanut B utter C O O K I E S Kris schoels Yo u n g M a r r i e d C h i c
cup of cinnamon raisin swirl peanut butter
/3 cup of sugar
tsp baking powder
D IR E C T IO N S Preheat oven to 350 degrees, and line a baking sheet with parchment paper. In a mixing bowl stir together the nut butter and sugar until it is well combined. Stir in the baking powder and egg until it forms a (sticky) dough. Using an ice cream scoop, place dough on parchmentlined baking sheet. Flatten the cookie just slightly with a fork. Bake for ten minutes or so; cookies will be spread out and slightly puffy looking. Allow to cool on the baking sheet for five minutes before removing with a spatula to a cooling rack as they tend to crumble when fresh out of the oven.
Nutrition information per cookie: Calories 117, Fat 6g (1g saturated), Carbs 15g, Fiber 1g, Protein 3g, Cholesterol 12mg, Sodium 52mg
MEET TH E B L O G G E R S
J enn i f e r I s e r l o h Skinny Chef
L i nd s a y L i v i ng s t o n The Lean Green Bean
K A T E S C A RL A T A blog.katescarlata.com
Jennifer Iserloh — trained chef, certified health coach and healthy cooking celebrity — believes that life should be celebrated every day through healthy eating that is both delicious and incredibly nutritious.
Hi, I’m Lindsay! Welcome to my crazy life! I’m a 27-year-old dietetic intern, and I’m on my way to becoming a registered dietitian. I live in Columbus, Ohio, and I love to cook, bake, eat and take pictures of food When I’m not working I love being outdoors, exercising, traveling and reading mysteries.
I love food — love making it, love shopping for it, love eating it. I began my career in nutrition at Simmons College in Boston and finished with postgraduate training at the Brigham and Women’s Hospital, a Harvard Medical School teaching affiliate.
skinnychef.com facebook.com/skinnychef t w i t t e r. c o m / s k i n n y c h e f
theleangreenbean.com facebook.com/theleangreenbean t w i t t e r. c o m / l e a n g r n b e a n b l o g
K RIS s c h o e l s Yo u n g M a r r i e d C h i c Young Married Chic is a website that was started by me as a way for young women (married or not) to have a resource on all things domestic. The website features daily recipes, home inspiration, travel articles and entertaining ideas. youngmarriedchic.com facebook.com/youngmarriedchic t w i t t e r. c o m / y n g m a r r i e d c h i c
blog.katescarlata.com katescarlata.com t w i t t e r. c o m / k a t e s c a r l a t a _ r d
NICK STRAND Peanut Butter Boy
E V A N T HOM A S The Wannabe Chef
A V E RI E SU N SHI N E Averie Cooks
My name is Nick, and I am the Peanut Butter Boy. I love any and all things peanut butter, but my real passion is cooking and eating healthy. My goal is to make nutritious food taste good, and I seem to have a knack for it. Over the years my cooking and recipes have significantly improved and have resulted in what you see here.
My name is Evan. I’m a student living in New England, where I’ve spent my whole life. I love to cook and bake and make the kinds of food that people want to eat, balancing a sweet tooth with a gluten-free and lowdairy vegetarian diet — sometimes healthy, sometimes not so much.
Yes I have a sweet tooth, yes I love desserts, no I am not vegan, and yes, I eat everything I make. I have the most fun in the kitchen when I am making something sweet and decadent.I have a cookbook being released May 1, 2013, available at amazon.com:
thewannabechef.com facebook.com/thewannabechef t w i t t e r. c o m / w a n n a b e c h e f e v a n
Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, C a n d i e s , a n d F r o z e n Tr e a t s F e a t u r i n g A m e r i c a ’s F a v o r i t e S p r e a d
peanutbutterboy.com pinterest.com/peanutbutterboy t w i t t e r. c o m / p e a n u t b u t t e r b o y
averiecooks.com pinterest.com/averie t w i t t e r. c o m / a v e r i e c o o k s
jenn i f e r d r u m m o nd Peanut Butter and Peppers
C&J Nutrition girls
I am currently 30 something, a girl has her prerogative not to tell. Anyway, I currently work full-time in a medical device office and in my remaining spare time I like to cook, exercise and spend time with my wonderful family. On this blog you will see I love to shop whether it’s for food, clothing or shoes.
Stephanie and Willow are contributing nutrition experts for SELF magazine, where they share recipes and healthy swaps for your favorite comfort foods. For real time meal and snack ideas and inspiration to live a healthy lifestyle, find them on Twitter & Facebook.
peanutbutterandpeppers.com pinterest.com/jdrummond t w i t t e r. c o m / j e n a t p b a n d p
w w w. f a c e b o o k . c o m / p a g e s / CJ-Nutrition/74540570913
w w w. c j n u t r i t i o n . c o m
t w i t t e r. c o m / C J N u t r i t i o n 51
about the national peanut board As farmers and stewards of the land,
our mission is to grow, cultivate and promote the best-tasting peanuts in the world.
The National Peanut Board, created in 2000, represents all of Americaâ€™s peanut farmers and their families. As farmers and stewards of the land, our mission is to grow, cultivate and promote the best-tasting peanuts in the world. We seek to be responsible in all that we do, from production research that results in a more healthful, sustainable crop, to sharing all the nutritional and culinary benefits of USA-grown peanuts.
CONNECT WITH THE NPB energyforthegoodlife.org facebook.com/nationalpeanutboard twitter.com/PeanutFarmers flickr.com/photos/nationalpeanutboard pinterest.com/peanuts4energy/
2839 Paces Ferry Road, Suite 210 • Atlanta, GA 30339 toll-free tel: 866.825.7946 • fax: 678.424.5751 email: email@example.com • web: nationalpeanutboard.org
Published on Mar 28, 2013
The National Peanut Board partnered with their favorite peanut butter loving bloggers to share recipes for you to enjoy throughout your day.