Chia Seed Smoothie

Chia Seed Smoothie

Ingredients
1 cup (140 grams) frozen raspberries
1 cup (140 grams) frozen strawberries
1 tablespoon (15 grams) chia seeds
1 tablespoon (16 grams) peanut butter
1 tablespoon (20 grams) raspberry jam

1 cup (237 ml) cold water

Directions
Place all ingredients into the jar of a blender.
Blend on high speed until perfectly smooth.
Pour into a glass and serve right away.

Notes
A generous amount of frozen fruit forms the base of this delicious smoothie. Here I've used frozen raspberries and frozen strawberries, but you can actually make this smoothie with any combination of frozen fruits that you like.

I love using a little bit of natural peanut butter for flavor, creaminess, and staying power. If PB doesn't work for you for any reason, you can: substitute another nut or seed butter, use two tablespoons of raw oats or cooked oatmeal, or substitute a rich plant-based milk like soy milk for the water.

When making smoothies with tart berries like raspberries, I typically add a tablespoon of jam to take the edge off and layer in a touch of additional sweetness. You can leave it out if you prefer, with no further changes to the recipe. If using different fruits, you can match the jam flavor if you like. I almost always keep a jar of raspberry jam and a jar or apricot preserves in the fridge for various culinary applications. One or the other is usually a good fit in a smoothie.

It's up to you whether to soak chia seeds before using them. Like all seeds, nuts, and legumes, chia seeds contain phytic acid, which can bind with some nutrients and make them less bioavailable. Soaking the seeds in the fridge for 24 hours before consuming helps remove it. But you absolutely don't have to, and I typically don't. From a culinary perspective, the seeds will do just fine in your smoothie as-is.A high-speed blender like a Vitamix or Blendtec makes so many kitchen tasks easier and better, but you absolutely don't need one to make a basic smoothie like this one.

If you're using a regular blender, you may want to blend in two steps. You can add the water and chia seeds first and blend until the seed are incorporated to your satisfaction. Then add the rest of the ingredients and blend until smooth.

All smoothies are at their best shortly after blending, and here, the chia seeds will continue to absorb liquid and thicken the smoothie over time. But if you need to make yours in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

Ingredients:

For The Crust

2 cups chocolate cookie crumbs

1 tablespoon sugar

1/4 cup butter

Mix the cookie crumbs, sugar, and butter.  Form into pie pan.  Bake for 10 minutes at 350 F  Cool in freezer.

Filling:

8 ounces cream cheese

1 cup peanut butter

1 cup sugar

1 tablespoon butter

1 tablespoon vanilla extract

2 cups whipped cream

12 tablespoons shaved chocolate

Directions:

Whip together cream cheese, peanut butter, and sugar until stiff.  Slowly add butter, vanilla, and whipped cream.  Pour into baked pie shell and garnish with shaved chocolate, cover and freeze.

 

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Sweet Potato Soup

Sweet Potato Soup

Ingredients:

1 large onion, diced (about 2 cups)

1 medium red bell pepper, seeded and diced

2 medium carrots, diced

1/2 tsp cayenne or 1/4 if you don't like too spicy)

1/2 tsp black pepper

1 clove garlic, minced

1 tsp peeled, grated ginger

1 large sweet potato, peeled and cubed ( about 2 cup)

6 cups low sodium chicken broth (1 box)

1 (14.5 oz) can diced tomatoes

2/3 cup creamy peanut butter

2 Tablespoon honey

Chopped green onions

Directions:

1. In a large soup pot over medium heat saute onions, carrots, and bell pepper till soft, about 5 min. Add cayenne, black pepper, garlic and ginger and saute about 1 min. Stir in sweet potato, broth and tomatoes and bring to a boil. Reduce heat and simmer until potato is soft, about 20 min.

2. Puree soup with immersion blender until smooth. Or, using blender, puree soup in batches. Be careful and leave lid loose and cover with a towel. Hot liquid will explode and pop the lid off.

3. Add the peanut butter and stir till melted. Then add 2 Tbls of honey. Serve hot with sprinkle of green onions on top. If you prefer vegetarian you can substitute chicken broth for vegetable broth.

Recipe of Lauri Teeguarden Conley

Tahini-Date Granola Bars

Tahini-Dates Granola Bars

Ingredients:

2 cups pitted Medjool dates
1/2 cup honey, agave syrup, or maple syrup
1/2 cup tahini
3 tablespoons peanut butter
2 teaspoons kosher salt
3 cups old fashioned oats, toasted
1 cup almonds, toasted and coarsely chopped
1 cup desiccated (unsweetened) coconut flakes
1 cup dried apricots, coarsely chopped

Directions:
Line a 13x9x2-inch pan with parchment paper, creating a sling by letting it hang over the long sides by a couple of inches. Process the dates to a paste in the food processor, or chop finely by hand (processing is best).

In a small saucepan, combine the honey, tahini, peanut butter, and salt. Warm over low heat until heated through and smooth, stirring occasionally. Add the date mixture and continue heating and stirring occasionally until smooth.

In a large bowl, combine the oats, almonds, coconut, and apricots. Pour the tahini-date mixture over top and stir to combine, which can take a couple of minutes.

Spread granola mixture in the prepared pan, using a piece of wax paper to press and flatten it evenly. Chill for about 15 minutes, then cut into bars. The bars will last fine at room temperature, in the open air, for a couple of weeks and remain soft and chewy.

Homemade Nutter Butters

Homemade Nutter Butters

Author: Kami - NoBiggie.net

: 6 sandwich cookies

Ingredients

Cookies:
1 cup sugar
1 cup peanut butter
1 egg

For the filling:
¼ cup butter, room temperature
¼ cup peanut butter, room temperature
1 cup powdered sugar
1-2 tablespoons milk

Instructions:

Preheat the oven to 350 degrees.

Stir the cookie ingredients together until smooth.  Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet.

sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
Roll the cookie dough in sugar (optional).
Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
Slowly add in your powdered sugar and beat until smooth.
Add the milk, one tablespoon at a time until the desired consistency is reached.
Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!
Enjoy!

Pumpkin Bacon Dog Biscuits

Pumpkin Bacon Dog Biscuits

Ingredients
2/3 cup canned pumpkin
2 eggs
1/4 cup creamy peanut butter
1/2 cup packaged crumbled cooked bacon pieces
2 1/3-2 1/2 cups whole wheat flour

Directions
In a large bowl, beat the pumpkin, eggs and peanut butter with an electric mixer on medium speed until smooth. Beat in bacon. Beat in as much of the flour as you can with the mixer. Stir in enough remaining flour until dough is no longer sticky. 

On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into shapes using a 1 1/2- to 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake in a 350 degrees oven for 30 to 35 minutes or until crisp and lightly golden. Transfer to wire racks and let cool. Store in an airtight container for up to 1 month.

Storage: Store in an airtight container for up to 1 month.

Turtle Popcorn

TURTLE POPCORN

Yields 10 cups

Ingredients

10 cups (or 1 standard store-bought bag) plain popcorn
2/3 cup creamy peanut butter
1/2 cup salted peanuts
1/2 cup brown sugar
1/4 cup honey or light corn syrup
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1 pinch salt
1/2 cup chocolate chips, optional

Directions

Pop popcorn according to packaging directions and place in a large bowl. Line a baking sheet with parchment paper or grease with non-stick spray.

In a heavy-bottomed saucepan, heat brown sugar, honey and butter over medium heat and bring up to a boil, stirring constantly.

Let mixture boil for 2-3 minutes, without stirring. Then remove from heat and stir in vanilla extract, salt and baking soda (mixture will froth).

Stir in peanut butter and chocolate chips (if using) until smooth and pour mixture over popcorn.

Fold in peanuts and toss everything together, until all kernels are thoroughly coated.

Transfer popcorn to lined baking sheet, spread out in an even layer and let set before serving.

Peanut Butter Cookies

Peanut Butter Cookies

(Yields approx. 30 cookies)

Ingredients
1 cup unsalted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 cup creamy or chunky peanut butter
3 cups all-purpose flour
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling

*

Directions: 
Preheat oven to 350º F
In a large bowl, cream (with paddle attachment if using a stand mixer) together the butter and sugars on medium speed until smooth.

Slowly add in the eggs and mix on high, making sure to scrape the sides of the bowl. Mix until combined, around 1 minute.

Add in the peanut butter and vanilla, and mix until incorporated and smooth.

In a separate bowl, sift the dry ingredients together. Pour into egg/peanut butter mixture and mix on low. It’s okay if dough is thick and sticky.

Cover dough and chill in refrigerator for 2-4 hours.

When ready to bake, line two cookie trays with parchment paper

Form balls out of the dough (balls should be comprised of about 1-1 1/2 tablespoons of dough) and roll in a bowl of granulated sugar. This will add shine to your cookies.

Place 2 inches apart on baking sheet and press the tines of a fork into the cookies to form criss-cross patter on top.

Bake until very lightly browned, about 10-11 minutes.* Remove from oven and allow to cool.

Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup chocolate chips

**If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

*

Directions:
Preheat your oven to 350°F 

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups

Ingredients

2 cups milk chocolate chips
2 tablespoons shortening
3/4 cup chunky peanut butter
1 cup confectioners' sugar
1/4 cup light brown sugar
1/4 cup butter
2/3 cup graham cracker crumbs

*

Directions:
Line a mini-muffin tin with cupcake liners, set aside. 

Line a baking sheet with parchment paper, set aside.

In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly.

Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool.

Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted.

Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.)

Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes.

Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you'll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty.

Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer.    Yield 3 dozen.

Buckeyes

Buckeyes 

Easy Peasy Recipe!!! 

Ingredients:
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 - 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons All-Vegetable Shortening

*

Directions:
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

*

Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

*

Place a toothpick in peanut butter ball. (I place the toothpick prior to freezing.)  Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Day 3 of 12 Days Of Christmas Candy "Chocolate Mile-High Chocolate Squares"

Chocolate Mile-High Chocolate Squares

Ingredients;

1 (12 oz.pkg.) Nestle semi-sweet chips

1 (11 oz.) Nestle butterscotch chips

1/2 cup creamy peanut butter

9 cups (16 oz. pkg) mini marshmallows

1 c dry roasted peanuts

***

Directions: Line 13x9 baking pan with foil. Microwave semi sweet morsels, butterscotch morsels and peanut butter in large uncovered microwave safe bowl on medium power for 2 minutes. Stir, morsels may retain some of their original shape. If necessary microwave at additional 10-15 second intervals, stirring until melted. Cool for 1 minute. Stir in marshmallows and peanuts. Spread into prepared pan. Refrigerate until firm. Cut into squares. Makes 48 squares.

***

Note....if you do not have a microwave you can gently melt the chips and peanut butter over a double boiler.

***

Also, Don't forget to sign in with a comment and be in a drawing for an item from Italy that I will buy over the holidays. December 10 is the last day.

Day 1 of "12 Days Of Christmas Candy" Buckeyes

Buckeyes

Anyone with family in Ohio or has lived in Ohio, the Buckeye State, knows this recipe. It is the closest taste to a Reese Peanut Butter Cup.

Ingredients:

One 12 ounce jar creamy peanut butter

1/2 cup butter

1 pound box confectioners sugar

12 ounce bag chocolate chips

paraffin (see note)

***

Directions:

Over a low flame or in a double-boiler, melt the butter and peanut butter, stirring until well mixed. Add the confectioners sugar and mix well. Form into buckeye shapes. Dip with toothpicks, fork or spoon into chocolate chips which have been melted and a few slivers of paraffin added to make the chocolate adhere. Leave a small space uncoated for the "eye" of the buckeye.

Note: I shape the buckeyes and freeze with a toothpick inserted. I dip them frozen into the chocolate and do not use paraffin. When the peanut butter shape thaws I close the hole left by the toothpick.

***

A Comment From Susan: Susan uses 1/2 of the amount of the butter in this recipe but adds more powdered sugar and she has the distinction of being "The Expert Buckeye Maker"! Now that title counts for something!

***

Add a comment this week and your name will be in the drawing for an item from Italy marking the 500Th posting on my blog on December 10. Winner will be announced December 14 from Italy.

Peanut Blossoms ..... Day Nine of "Twelve Days of Christmas Cookies".

Peanut Blossoms

This recipe from my collection dates back to 1961. I am not sure of its origin but if you do not remember the excitement when opening a bag of Gold Medal flour to find a strip of baking recipes and the Gold Medal coupons for Betty Crocker silverware and other awards, you missed some fun. My mother was an excellent cook and baker. We would always get to choose a new recipe when she opened a new bag of Gold Medal flour. Amazing how little it took to excite children many years ago.

***

Ingredients:

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 unbeaten egg

2 Tablespoons milk

1 teaspoon vanilla

1 bag Hershey Kisses

***

Directions:

Preheat oven to 375 degrees. Cream shortening, peanut butter, and sugars; add egg, milk, and vanilla. Sift together flour, baking soda and salt, gradually add to mixture and mix thoroughly. Shape by rounded teaspoons full into balls, roll in sugar and place on an ungreased baking sheet. Bake 8 minutes. Remove cookies from oven and place a chocolate Hershey Kiss on top of each cookie pressing down that cookie cracks around the edge. Return to oven, bake two to 5 minutes longer.