Happy Peanut Butter Day

BUFFALO, NY (CW23) - Peanut Butter Bars

Ingredients:

3 cups cheerios
½ cup sugar
½ cup honey
½ cup peanut butter

Steps:

1. Heat sugar and honey in a saucepan over medium heat until sugar is dissolved.
2. Add peanut butter until smooth.
3. Spread over cereal atop a Silpat lined baking sheet or buttered baking pan.
4. Spread the mixture into a rectangle of desired thickness. Cut when completely cool.

Bacon Peanut Butter Canapés

Ingredients:

Bread, crusts removed
Bacon
Peanut Butter

Steps:

1. Preheat oven at 425 degrees.
2. Brush crust less bread with peanut butter, cut into quarters.
3. Add cooked bacon.
3. Place on non-stick baking sheet.
4. Bake for 8-10 minutes until bacon is crisp.

Peanut Butter Pasta

Ingredients:

1 Box Whole Wheat Thin Spaghetti
8 oz. Chicken Tenders – cut into thin strips
Sauteed vegetables: 2 Cups Broccoli, 1 Red Bell Pepper - thinly sliced
Peanut Butter Sauce:
½ Cup Creamy or Crunchy Peanut Butter
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Honey
2 Tablespoons Rice Vinegar
3 Tablespoons Hot Water
¼ Teaspoon or (to taste ) Sraracha (hot chili sauce)
1 Tablespoon Minced Garlic
1 ½ Tablespoons Minced Ginger
2 Tablespoons Sesame Oil

Steps:

1. Cook pasta in a large pot of boiling water until al dente
2. Prepare sauce: Mix peanut butter, soy sauce, honey, rice vinegar, water, sraracha, garlic, and ginger in a large saucepan over medium low heat
3. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients. Garnish with sesame seeds and shopped scallions.

Chocolate Peanut Butter Excellence

Ingredients:

Chocolate Cupcake
Peanut Butter Mousse:
Two 8 oz packages of cream cheese, room temperature
1 jar of peanut butter
3 cups powdered sugar
1/4 cup vanilla extract
2 cups heavy cream

Steps:

1. Whip cream cheese and peanut butter with paddle attachment until fluffy. Add vanilla and confectioner’s sugar. Slowly combine heavy whipping cream and until texture is light and at desired consistency.
2. Fill plastic bag with peanut butter mousse
3. Cut cooled cupcake in half.
4. Squeeze mousse onto bottom layer, cover with cookie crumbs.
5. Replace the top of the cupcake and put cake on a cooling rack, with a baking sheet beneath.
6. Cover with melted chocolate. Let ganache drip until cool and serve on a plate with a fork.

Lola Pearl Bake Shoppe