Peanut Recipe Collection
From Chocolate Peanut Butter Tart and Country-Style Peanut Butter Cookies, to Spicy Thai Spaghetti and Chicken Satay with Peanut Sauce - here's a mouth-watering selection of recipes that feature peanuts.

Baked Goodies, Candies and Confections:
Butterfield B & B’s Cocoa Peanut Logs     Chocolate Peanut Butter Tart
Country-style Peanut Butter Cookies     Peanut Butter Banana Holiday Bread
Soft Ginger-Peanut Cookies

Butterfield B & B’s Cocoa Peanut Logs - Serves 36
From Dawn Glass of Butterfield B & B in Julian, CA - www.SouthwestBlend.com/butterfield
Ingredients:
1 6-oz. pkg. (1 cup) semi-sweet chocolate chips
1/3 cup peanut butter
4 cups Kellogg’s Cocoa Krispies cereal
Method:
Place the chocolate chips and peanut butter in a small saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is well blended. Remove from heat.
Place the cereal in a large mixing bowl. Add the melted chocolate mixture and stir until well coated.
Lightly butter a 9" x 9" x2" pan. Pour in the cereal mixture and press firmly into the pan.
Cover with plastic wrap and store in the refrigerator until firm.
Cut into bars. Recipe may be doubled into a 9" x 13" x 2" pan.

Chocolate Peanut Butter Tart
From Teresa Johnson
Ingredients:
10 Whole Graham crackers, broken into pieces
6 Tablespoons butter, melted
3 Ounces rich milk chocolate, plus extra for chocolate curls
1 3/4 Cups heavy cream
3/4 Cup creamy good quality peanut butter
1/2 Cup Cream cheese (4 ounces)
1/3 Cup sweetened condensed milk
1/4 Teaspoon coconut flavoring
1/4 Nestle chocolate chips (or to taste!)
Method:
Crush graham crackers until they are fine in texture, transfer to a medium bowl and add melted butter and coconut flavoring. Stir with a fork to combine. Place crumbs in a 13 3/4 x 4 1/4 inch rectangular tart pan or a 13 x 9 inch baking pan. Press crumbs up the sides of the pan to form the edge if using a tart pan and press evenly over the bottom of the pan. Place the pan in the refrigerator until ready to fill.
Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold it’s shape - do not over mix. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
Combine peanut butter, cream cheese, and sweetened condensed milk in a mixing bowl or food processor - mix or process until smooth.
Whip 3/4 cup heavy cream into soft peaks. Add whipped cream to peanut butter mixture and whisk to combine. Fold in chocolate chips.
Spoon mixture into prepared crust and refrigerate for 2 hours or overnight. If using a tart pan, transfer tart to a serving platter. Decorate tart with freshly whipped cream and chocolate shavings. Keep refrigerated until served.

Country-style Peanut Butter Cookies - Yields 7 dozen cookies
Great for kids, these yummy cookies are quick and easy to make and have a nutritious boost.
Ingredients:
1 cup chunky peanut butter
1 cup margarine
1 cup bran
1 1/4 cups all-purpose flour
3/4 cup rolled oats
3/4 cup brown sugar
3/4 cup granulated sugar
 2 eggs, beaten
2 ts. baking soda
1 tsp. vanilla
Method:
Melt the margarine and then in a bowl, mix together with the sugars, vanilla, peanut butter and eggs.
In a separate bowl, mix the flour, bran, oats and baking soda. Then stir into the peanut butter mixture.
Drop the cookie mixture by teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for 15-18 minutes.

Peanut Butter Banana Holiday Bread - Makes 2 loaves
From the National Peanut Board and International Banana Association - visit www.eatmorebananas.com  and www.nationalpeanutboard.org
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 cup peanuts, chopped
1/4 cup wheat germ
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs, room temperature
2 1/3 cups sugar
3/4 cup creamy peanut butter
1/2 cup canola oil
1 tablespoon vanilla extract
2 cups coarsely mashed bananas (about 3-4)
Method:
Combine flours, peanuts, wheat germ, cinnamon, baking soda and salt in medium
Beat eggs in large bowl.  Add sugar; beat until creamy.  Add peanut butter, oil and vanilla; beat well.  Add banana, beat 1 minute.  Stir in dry ingredients until blended.
Spray two 9X5X3-inch loaf pans with non-stick cooking spray.  Divide batter equally between pans; tap on counter to settle batter.
Bake at 375°F 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes.
Turn out onto rack; cool completely.  Slice when cool.
Nutrition Per Serving: 277 calories, 13g fat (2g sat.), 35mg cholesterol, 228mg sodium, 36g carbohydrate, 7g protein.

Soft Ginger-Peanut Cookies - Makes 2½ dozen
Ingredients:
1¼ cups all purpose flour
¾ cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅔ cup packed golden brown sugar
⅓ cup peanut oil
¼ cup mild molasses
l large egg
½ cup finely chopped-roasted peanuts
2 tablespoons granulated sugar
Method:
Preheat oven to 350° F. In medium bowl, stir together flour, wheat germ. soda, ginger and cinnamon, set aside.  In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts. With lightly oiled hands, form dough into 30 (about 1¼ inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for two minutes on sheet; remove from sheet to wire rack to cool completely, Store in air-tight container.
Each cookie has 97 calories, 2 g protein, 13g carbohydrate; 4 g fat; 7 mg cholesterol; 1 g fiber and 5.5 mg sodium.
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Breakfast and Brunch:
Banana Breakfast Cub with Peanut Streusel     Chocolate Peanut Butter Smoothie
Chunky Banana and Peanut Butter Conserve    
Peanut Butter & Jelly Breakfast Sandwich
On-the-Go Peanut Butter Banana Granola
Peanut Butter and Banana Pancakes

Banana Breakfast Cub with Peanut Streusel - Makes 12 servings
From the National Peanut Board and International Banana Association - visit www.eatmorebananas.com  and www.nationalpeanutboard.org
Peanut Streusel Topping:
1/4 cup packed light brown sugar
1/4 cup old fashioned oats
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 cup creamy peanut butter
Combine sugar, oats, flour and cinnamon.  Add peanut butter; work into mixture using two forks or your fingers, until blended and crumbly.
Banana Breakfast Club:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten
1/3 cup milk
12 slices firm white or egg bread
3-4 bananas, sliced 1/4-inch thick
Ground cinnamon
Maple syrup (optional)
Method:
Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in medium bowl.  
Beat together eggs and milk in large, flat dish. 
Spread 1 1/2 tablespoons cream cheese mixture on each slice of bread.  Top one slice of bread with sliced bananas.  Place second slice of bread with cream cheese spread down on bananas.  Repeat process for remaining bread.
Spray two 13X9-inch glass baking dishes with non-stick cooking spray.
Dip sandwich in egg mixture, turning to coat on each side.  Place 3 sandwiches in each dish; sprinkle with cinnamon. Sprinkle 2 1/2 tablespoons streusel topping over each sandwich.
Bake at 375°F for 25 minutes.  Let stand 5 minutes; slice in half, serve with maple syrup if desired.
Nutrition Per Serving: 299 calories, 13g fat (6g sat.), 128mg cholesterol, 253mg sodium, 37g carbohydrate, 9g protein

Chocolate Peanut Butter Smoothie - Makes about 1⅔ cups
Ingredients:
1 cup fat-free or lowfat (1%) chocolate milk
2 tablespoons creamy peanut butter
4 pitted prunes
½ cup sliced ripe bananas, frozen
¼ cup crushed ice (2 cubes)
Method:
Combine milk, peanut butter and prunes in electric blender. Process until smooth. Add frozen banana and crushed ice; process until blended. Place ice cubes in small plastic bag; seal bag. Crush with mallet or rolling pin.
Nutrition per serving (approx. 6.5 oz.)  250 calories; 9 g protein; 38 g carbohydrate; 8 g fat (4 g monounsaturated; 2 g saturated); 0 mg cholesterol; 3 g fiber; 150 mg sodium.

Chunky Banana and Peanut Butter Conserve - Makes 1 1/3 cups
From the National Peanut Board and International Banana Association - visit www.eatmorebananas.com  and www.nationalpeanutboard.org
Ingredients:
1 ripe, firm banana, peeled and chopped into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 cup creamy peanut butter
3 tablespoons honey
English Muffins or raisin toast
Method:
Toss banana and lemon juice in small bowl.
Blend peanut butter and honey in medium bowl.  Stir in bananas and juice.
Serve on English Muffin or raisin toast.
Nutrition Per Serving: 132 calories, 4g fat (1g sat.) 0mg cholesterol, 165mg sodium, 22g carbohydrate, 4g protein

Peanut Butter & Jelly Breakfast Sandwich - Serves 4

Fun for breakfast, kids love to help make this tasty treat for the whole family.
Ingredients:
8 Slices Irish Brown Bread
4 Eggs, beaten
1 Cup Milk
1/2 Cup Peanut Butter
1/4 Cup Jelly
1/4 Cup Butter
1/2 Tsp. vanilla
Method:
In a shallow bowl, beat the eggs, milk and vanilla until blended, and set aside. Spread the peanut butter and jelly on each slice of Dudley's Irish Brown to make 4 sandwiches. Melt butter in a large skillet over medium-high heat. Dip each sandwich into egg mixture, then grill until golden brown on both sides. Serve immediately.

On-the-Go Peanut Butter Banana Granola  - Makes 6 cups
From the National Peanut Board and International Banana Association - visit www.eatmorebananas.com  and www.nationalpeanutboard.org
Ingredients:
3 cups old-fashioned oats
1 cup peanuts, chopped
1/4 cup wheat germ
6 tablespoons packed dark brown sugar
6 tablespoons maple syrup
3 tablespoons creamy peanut butter
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 rip, firm bananas, peeled and chopped in 1/2-inch pieces
Method:
Combine oats, peanuts and wheat germ in large bowl.
Mix sugar, syrup, peanut butter, vanilla, cinnamon and salt in medium bowl.  Add bananas to oat mixture; pour on syrup.  Toss evenly to coat.
Pour granola mixture onto baking sheet that has been sprayed with non-stick cooking spray; spread to make even layer.
Bake at 250°F for 1 3/4 to 2 hours; stirring every 30 minutes or until golden brown.
Cool completely on pan.  Store in container with tight-fitting lid.
Nutrition Per Serving: 258 calories, 10g fat (1g sat.), 0mg cholesterol, 172mg sodium, 38g carbohydrate, 8g protein

Peanut Butter and Banana Pancakes - Makes 24 pancakes
From the National Peanut Board and International Banana Association - visit www.eatmorebananas.com  and www.nationalpeanutboard.org
Ingredients:
2 cups dry pancake mix
1 cup creamy peanut butter
2 firm ripe bananas, sliced
Method:
Prepare pancake mix according to package directions.  Add peanut butter to batter.  Thin with additional milk to desired consistency.
Pour 1/4 batter onto hot griddle or skillet; add 3 to 4 banana slices to top of batter; pressing down slightly.  Cook according to package directions.
Tip: For peanuttier flavor, warm additional peanut butter and lightly spread over pancakes before serving.
Nutrition Per Serving: 113 calories, 6g fat (1g sat.), 3mg cholesterol, 170mg sodium, 13g carbohydrate, 4g protein
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Pasta Dishes:
Kendra's Quick 'n Easy Peanut Pasta      Spicy Thai Spaghetti

Kendra's Quick 'n Easy Peanut Pasta - Serves 3
Ingredients:
1/2 1lb package of pasta
1/8 cup peanut butter
1/8 cup tahini
1/8 cup cider vinegar
1/8 cup orange juice
Method:
Cook the pasta according to the package directions, and drain.
In a blender, puree the peanut butter, tahini, vinegar and orange juice until it's really smooth.
Pour the peanut butter sauce over the pasta. Tastes great with hot sauce.

Spicy Thai Spaghetti
Courtesy of The National Peanut Board, www.nationalpeanutboard.org  
Sauce:
1/2 cup low-fat, low-sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon red pepper
Noodles:
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1 1/2 cups grated carrots
1 1/2 cups broccoli flowerets, cut in thin slices
1 cup snow peas
1/2 cup thinly sliced red cabbage
4 tablespoons dry-roasted, salted peanuts, chopped
Method:
In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.
Pour the remaining sauce into a large skillet. Stir-fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir-fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts. Yield: 4 servings
Nutrition per serving: 568 calories, 22g protein, 17g total fat (3g saturated fat), 86g carbohydrates, 10g dietary fiber, 0mg cholesterol, 731mg sodium. Daily Value: 59% folic acid, 120% vitamin A, 100% vitamin C, 10% calcium, 30% iron.
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Beef and Poultry Dishes:
Chicken and Peanut Stir-Fry      Shredded Beef with Whole Peanuts in Spicy Sauce
Thai Peanut Chicken

Chicken and Peanut Stir-Fry
Ingredients:
2 Cups largely chopped boneless chicken
thighs with skin
1 Large onion chopped
1 Red bell pepper chopped
2 Cups halved mushrooms
1 Tbsp. fine chopped garlic
2 Tbsp. Olive Oil
Dash of amino sauce or tamari
1 Tbsp. chopped cilantro
2 Shots Hot Sauce
White Pepper to taste
1 Cup unsalted roasted peanuts
Method:
Combine olive oil & onion on med. high heat in large skillet. Don’t stir until onions have caramelized. When onions are browned - add garlic, pepper, mushrooms. Let them brown on one side before flipping/stirring. Cook to desired tenderness. Add salt & hot sauce.
Mix chicken with a little olive oil, a dash of amino acids, a dash of salt & white pepper. Put in a med. hot skillet - stir when one side is brown. Cook until done & add to cooked veggies. Add unsalted roasted peanuts & chopped cilantro. Toss and serve.

Chicken Satay with Peanut Sauce
Courtesy of The Peanut Bureau of Canada and USA National Peanut Board, www.nationalpeanutboard.org
This colorful dish takes about 15 minutes to cook and is great for dinner parties, summer barbecues or even a family meal. Try substituting chicken, beef or lamb and any vegetables such as sweet peppers, zucchini or even pineapple. The peanut sauce is prepared while the kebabs are cooking, so it's all on the table in about half an hour. Serve on a bed of rice or with warmed pita bread and salad.
Kebabs:
4 skinless boneless chicken breasts (about 1-1/4 lb/625g), cut in 1-inch (2.5 cm) cubes
3 tablespoons of soy sauce
2 teaspoons of sesame, peanut or olive oil
2 tablespoons of finely chopped fresh coriander or parsley
2 cloves garlic, crushed
A pinch coarsely ground black pepper
8 ounces of mushrooms
1 sweet green pepper, cut in 1-inch (2.5 cm) squares
1 sweet red pepper, cut in 1-inch (2.5 cm) squares
1 small red onion, quartered and separated into layers
1 tablespoon sesame seeds
Peanut Sauce:
1 teaspoon of olive oil
1 onion, finely chopped
1 teaspoon of chili powder
1 teaspoon of tomato paste
2 tablespoons of water
1/4 cup of chunky peanut butter
3/4 cup of 2% milk
Method:
Preheat the broiler to high. Line broiler pan with foil. (Alternatively, preheat barbecue to medium-high.) If using bamboo skewers, soak in water for 30 minutes. In bowl, stir together chicken, soy sauce, sesame oil, coriander, garlic and pepper. Thread eight long skewers alternately with the chicken and one of each of the vegetables. Discard any leftover chicken marinade. Place the skewers onto the prepared pan. Broil for about 12 to 15 minutes, turning frequently, or until the chicken is cooked through. (Alternatively, place skewers on greased grill of barbecue. Close lid and grill for 12 to 15 minutes, turning several times, or until chicken is cooked through.)
Meanwhile, make the sauce: In nonstick frying pan, heat oil over medium-high heat; cook onions for 4 minutes or until translucent. Mix the chili powder with the tomato paste and water; stir into onions and cook for 1 minute. Stir in the peanut butter and the milk; reduce heat to medium-low and cook for 4 minutes or until mixture just begins to thicken. Sprinkle the cooked kebabs with sesame seeds and serve hot with the peanut sauce. Yield: 8 kebabs.
Nutrition per skewer with 1/8th of peanut sauce: 201 calories, 23g protein, 7.8g fat (of which 3.4g is monounsaturated), 9.8g carbohydrates.

Shredded Beef with Whole Peanuts in Spicy Sauce
Courtesy of The National Peanut Board, www.nationalpeanutboard.org
Ingredients:
2 teaspoons corn starch (divided)
1 egg white
½ pound flank steak, cut into very thin strips
1 tablespoon water
¼ cup mild soy sauce
2 tablespoons sugar
2 tablespoons dry red or white wine
1 ½ tablespoons white wine vinegar
2 teaspoons minced garlic
4 tablespoons minced garlic
1 green bell pepper, cut into very thin strips
1 red bell pepper, cut into very thin strips
6 tablespoons thinly sliced scallion
6 small, whole, dried, hot chili peppers
½ teaspoon roasted sesame oil
½ cup roasted whole peanuts
Method:
In a medium bowl, combine 1 teaspoon cornstarch with 2 teaspoons water. Add egg white and whisk together. Add steak, mix well and set aside. In a small bowl, dissolve remaining 1 teaspoon cornstarch in 1-tablespoon water. Add soy sauce, sugar, wine, vinegar and garlic. Stir to dissolve sugar and set aside.
In a wok or large, non-stick skillet, heat 3 tablespoons peanut oil over high heat until almost smoking. Add steak and stir-fry until just opaque, about 1 minute. With slotted spoon, transfer steak to plate lined with paper towels. Add 2 teaspoons peanut oil to wok; add green and red bell peppers and stir-fry 1 minute. Transfer to separate plate lined with paper towels. Add 1-teaspoon peanut oil to wok, heat well and add scallion and dried chilies. Stir-fry until chilies blacken. Add drained steak and stir-fry 30 seconds. Add drained bell peppers and stir-fry 30 seconds. Quickly stir garlic sauce and pour into wok. Stir well. Add sesame oil and transfer mixture to heated serving bowl. Sprinkle with roasted peanuts and serve hot, with steamed white or brown rice if desired.
Nutrition per serving (1/2 of total): 856 calories, 38.3g protein, 61g total fat (13.7g saturated fat), 43.5g carbohydrates, 7.1g fiber, 59mg cholesterol, 1783mg sodium. Daily Value: 26.5% folate, 35.3% iron, 8.5% calcium, 67% vitamin A, 745.5% vitamin C.

Thai Peanut Chicken
Courtesy of The National Peanut Board, www.nationalpeanutboard.org
Exotic flavors found in Thai cuisine - peanut butter, soy sauce, curry and honey - come together in a marinade for succulent grilled chicken. Make this the star at your Father's Day celebration or next barbecue.
Ingredients:
1/2 cup peanut butter (creamy or crunchy)
1/3 cup honey
1/4 cup soy sauce
2 tablespoons curry powder
2 cloves garlic, minced
2 to 2 1/2 pounds cut-up chicken
Method:
Blend peanut butter with honey and soy sauce until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.
Remove chicken from marinade and broil or grill over medium heat or medium-high heat 4- to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking. (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece. Yield: 6 servings (each serving about 6 ounces chicken).
Nutrition per serving: 439 calories, 23g carbohydrates, 27g protein, 28g fat (56% calories from fat), 82mg cholesterol, 2g fiber, 867mg sodium. (Source: USDA Handbook #8)
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Snacks & Appetizers:
Asian-Style Peanuts     Bugs on a Crunchy Stick

Asian-Style Peanuts
Ingredients:
3 cups dry-roasted, unsalted peanuts
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon ground ginger
1 tablespoon garlic powder
Method:
Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. Bake at 350°F in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container.
Yield: 9 servings (1/3 cup per serving)

Bugs on a Crunchy Stick
This recipe is a nutritious and fun for kids to make.
Ingredients:
Wash and cut celery into 4" lengths
Peanut butter
Raisins
Method:
Spread peanut butter in celery and arrange raisins on top

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