peanut

Brownie Rubble

It’s National “Have a Brownie” Day!

Already had all of the ingredients for this Brownie Rubble recipe in the cupboard.  I made two exceptions to the original recipe.  First, I used boxed brownie mix, instead of making them from scratch.  I used to be an adamant “from-scratch” brownie maker, but the box versions are so good and they are just too inexpensive and convenient to not use.  I always buy them on sale and keep a stash on hand for last minute potluck needs.  Second exception is that I used salted, instead of unsalted, roasted peanuts.

Found this recipe on Food Network’s “The Kitchen” (I seriously LOVE that show!).

Ingredients:

1 box brownie mix (make sure you have the oil, eggs, and any other added ingredients as stated on the box)

1 cup mini marshmallows

1 cup chocolate chips

3/4 cup salted roasted peanuts

Make the brownie mix according to the package directions.  Bake until almost done.  When you insert a toothpick, there should be a few crumbs.  Top the brownies with marshmallows, chocolate chips, and peanuts.  Bake for another 5 minutes or until the marshmallows are golden and toasty.

Let cool completely and cut into squares.  Store in an airtight container until potluck time!

Pea Slaw

Pea Slaw

The bacon bits, honey roasted peanuts, and peas in this salad provide the perfect combination of sweet, salty, and crunchy.  This Pea Slaw is one of my favorite summertime salad recipes.  Joyce shared this recipe and she got it from Spike.

Ingredients:

2 small or 1 large bag frozen peas, thawed

Bacon bits

1 cup shredded cheddar cheese

1 cup Best Foods mayonnaise

2 t. mustard

1 T. wine vinegar

1 cup honey roasted peanuts (or more if you like!)

Mix all of the ingredients, except the peanuts, together in a bowl and refrigerate until well chilled.  Add the peanuts right before serving, so they stay crunchy.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Peanut butter and chocolate is always a perfect combination!  These Chocolate Chip Peanut Butter Cookies are yummy, easy to make, and one of my favorites.  They are so good that my family devours each batch before the next one comes out of the oven.

They are a variation of the Peanut Butter Cookie recipe from the Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 cup chocolate chips

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.  Fold in the chocolate chips.

Roll tablespoons of dough between your palms to form 2 inch balls and place them about 2 inches apart on the baking sheets. Press each cookie with the tines of a fork to create a crisscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

You’ll need a glass of milk to go with these scrumptious Peanut Butter and Jelly Gems!  The perfect comfort cookie, they are a variation of one of my favorite Peanut Butter Cookie recipes from Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Jam or fruit preserves.

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.

Roll tablespoons of dough between your palms to form 2 inch balls.  Place them about 2 inches apart on the baking sheets.  Make a depression in the center of each ball of dough with your thumb and fill the hollow with 1/4 tsp. jam or fruit preserves. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Thai Peanut Slaw

Thai Peanut Coleslaw

 

This is a ridiculously easy and delicious recipe for Thai Peanut Slaw!

Thai Peanut Slaw

Thai Peanut Coleslaw

I got this recipe at the Trader Joe’s sample station.  This literally takes two minutes and it’s made to taste.  It’s a great side with bbq hot dogs.

Ingredients:

Trader Joe’s Shredded Carrots

Trader Joe’s Shredded Green Cabbage

Trader Joe’s Raisins

Trader Joe’s Salted Peanuts

Trader Joe’s Asian Style Spicy Peanut Vinaigrette

Right before serving, mix all of the above in a bowl.