Whip It Up Wednesday: 3 Peanut Butter Recipes For Fall

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It's national Peanut Butter Lover's Month and that can only mean one thing... 

We are bringing you three of our favorite peanut butter recipes just in time for fall!

Being in the kitchen with your kids is a great way to use math, create memories and make goodies to share with your teachers! 

This first recipe is so fast and easy,  I am not sure it really even counts as baking!  These cookies pack a lot of flavor and no one needs to know they only took you a few minutes and only 3 ingredients to make.

Did you know?  It is also Diabetes Month.  I make these cookies for my diabetic dad, and use his preferred sugar substitute. 


No Flour Peanut Butter Cookies

1 Cup peanut butter  ( I prefer JIF Whipped)

1 Egg

1 Cup sugar

1 Cup peanut butter chips ( optional)

Preheat oven to 335 degrees. Mix all ingredients in a mixer until well blended.  Roll dough into small balls of dough and place on a cookie sheet about an inch apart. Press lightly with a fork, making a fork pattern on your cookies. Place in the oven for 6-8 minutes or until golden brown and you can smell the deliciousness! Voila!

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Now this next recipe is a new take on an old favorite...I can't even begin to put in words how much I love this sammie.  It's the perfect comfort food..hot and gooey, bringing back childhood memories with every bite. Its similar to the comfort of a grilled cheese and tomato soup. I remember the first time someone made this for me. I was a skeptic. Why would you go and ruin a perfectly good PB and J???

Let's just say that it's more along the lines of peanut butter perfection. And its soo easy. If your kids are able to make their way around the kitchen, this is definitely a meal they can make on their own.


Grilled PB & J

1 Loaf of your favorite bread

Peanut Butter

Jelly

Butter

Preheat your griddle to about 300 degrees. Assemble your PB&J using your favorite peanut butter and jelly.  Lightly butter both sides of the bread and place on the heated griddle for about 3 minutes or until golden brown. Flip the sandwich and repeat the browning process.  

Now it's time to enjoy your grilled goodness. 

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We have covered our sweet tooth,  so I figured I better throw in a recipe with something green and healthy.  And, I absolutely adore Thai food. You can make this salad with homemade peanut dressing any day of the week for a quick, healthy meal loaded with veggies.

Grilled Thai Chicken Salad With Peanut Dressing

2 Chicken breasts ( lime juice and oil for marinating)

1/3 Cup Chow mein noodles

1 Stalk celery

1/2 Cup Sugar snap peas

2 Carrots

1/4 cup Cilantro

1/3 cup Green onion

1/2 Napa cabbage

1/3 cup Peanuts

Dressing

1 Lime, juice

1 Clove garlic, crushed

1 tsp Red chili peppers

1/2 tsp Fish sauce

1/2 cup Peanut butter, creamy

2 tbsp Soy sauce

2 tbsp Brown sugar, light

1 tbsp Olive oil

2 tbsp Vinegar

1/4 cup Water

Salt and pepper the chicken breast. Then marinate the chicken for 30 minutes in fresh squeezed lime juice and 1 Tbsp sesame oil.  Place in the refrigerator.  While the chicken marinates, chop the cabbage into bite size pieces. Chop the remaining vegetables into fine pieces, making sure to wash all your veggies thoroughly beforehand.  

Toss all the cut veggies and cabbage in a large bowl and set aside.  Now mix all the ingredients for the dressing in a medium sized bowl until the sugar has dissolved.  BBQ the chicken until cooked all the way through.  

Once the chicken is done, let it rest for 5 minutes before slicing into thin pieces. Add the chicken to the salad and drizzle with the dressing.  Toss to coat. Add the peanuts, cilantro, green onion and chow mein noodles. Yummy!  What a delicious, fast and easy salad. 

In honor of Peanut Butter Lover' Month, I hope you try at least one of these recipes, and love it!

Get cooking with the kids  ;)