Toothsome Peanut Recipes: An Inviting Collection of Mouthwatering Peanut Dishes

Table of contents :
Introduction
Breakfast
Banana-Peanut Butter Smoothie
Chocolate Peanut Butter Smoothie
Peanut Butter Toast with Blueberries and Bananas
Peanut Butter Breakfast Muffins
Peanut Butter Oatmeal with Berries and Chocolate
Snacks
No-Bake Peanut Butter Bars
Peanut Butter Pinwheels
Peanut Brittle
No-Bake Peanut Butter Balls
Peanut Butter and Apple Sandwich
Appetizers
Thai Peanut Salad in Wonton Cups
Curried Peanut Dip
Peanut Butter in Cookie Dough Dip
Chicken Satay with Peanut Sauce
Peanut Butter and Raspberry Wings
Salads & Soups
Thai Kale Salad with Peanut Dressing
Cucumber Peanut Salad
Mango Salad with Peanut Dressing
Sweet Potato Peanut Soup
Coconut Peanut Soup
Entrees
Peanut Chicken with Vegetables
Spicy Peanut Chicken
Tofu Stir-Fry with Peanut Sauce
Thai Peanut and Coconut Shrimp
Peanut and Vegetable Noodles
Dessert
Peanut Butter Cheesecake in a Cup
Chocolate Peanut Butter Layered Cake (No Bake)
Peanut Dessert Sauce
Peanut Butter and Chocolate Trifle
Peanut Butter Ice Cream (No-Churn)
Conclusion
Author's Afterthoughts

Citation preview

Toothsome Peanut Recipes An Inviting Collection of Mouthwatering Peanut Dishes

BY

April Blomgren

Copyright 2021 April Blomgren

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents Introduction Breakfast Banana-Peanut Butter Smoothie Chocolate Peanut Butter Smoothie Peanut Butter Toast with Blueberries and Bananas Peanut Butter Breakfast Muffins Peanut Butter Oatmeal with Berries and Chocolate Snacks No-Bake Peanut Butter Bars Peanut Butter Pinwheels Peanut Brittle No-Bake Peanut Butter Balls Peanut Butter and Apple Sandwich Appetizers Thai Peanut Salad in Wonton Cups Curried Peanut Dip Peanut Butter in Cookie Dough Dip Chicken Satay with Peanut Sauce Peanut Butter and Raspberry Wings Salads & Soups Thai Kale Salad with Peanut Dressing Cucumber Peanut Salad Mango Salad with Peanut Dressing Sweet Potato Peanut Soup

Coconut Peanut Soup Entrees Peanut Chicken with Vegetables Spicy Peanut Chicken Tofu Stir-Fry with Peanut Sauce Thai Peanut and Coconut Shrimp Peanut and Vegetable Noodles Dessert Peanut Butter Cheesecake in a Cup Chocolate Peanut Butter Layered Cake (No Bake) Peanut Dessert Sauce Peanut Butter and Chocolate Trifle Peanut Butter Ice Cream (No-Churn) Conclusion Author's Afterthoughts

Introduction

Peanuts are those ingredients that can make many foods shine. A little addition to foods proclaims its presence and offers delicious tastes. In this cookbook, we look at thirty exciting ways to use peanuts in foods other than eating them as they are; trying not to make it boring yet managing its flavor for the best results. There are options for different meal types, so you aren’t missing out on their goodness. Come along and enjoy peanuts more heartily.

Breakfast

Banana-Peanut Butter Smoothie

Banana and peanut butter are one of the best-paired ingredients in the world. What brilliant way to enjoy them together than in a smoothie? Serving size: 2 Prep Time: 5 mins Ingredients: 1 small banana, peeled and frozen 1 tsp creamy peanut butter ½ cup milk of choice Ice cubes Instructions: 1. Combine all ingredients in a blender and process until smooth.

2. Pour smoothie into a glass and serve immediately.

Chocolate Peanut Butter Smoothie

Chocolate smoothie with a peanut butter addition is a treat for the morning. It is rich and combines three different flavors for your utmost satisfaction. Serving size: 2 Prep Time: 5 mins Ingredients: 1 cup milk of choice 1 banana, peeled and frozen 1 tbsp cocoa powder 2 tbsp creamy peanut butter 1 to 2 tbsp honey or sweetener of choice Ice cubes

Instructions: 1. Combine all ingredients in a blender and process until smooth. 2. Pour smoothie into a glass and serve immediately.

Peanut Butter Toast with Blueberries and Bananas

Your toasts no longer have to be boring. Toasts welcome many different toppings and peanut butter is a good spread for them, helping to elevate their flavors. Serving size: 2 Prep Time: 5 mins Ingredients: 2 bread slices, whole-wheat 4 tsp creamy peanut butter 1 banana, peeled and sliced A handful of fresh blueberries 2 tsp maple syrup for topping 2 tbsp toasted peanuts

Instructions: 1. Toast bread in a toaster. 2. Place on a plate and spread peanut butter on one side of each bread. 3. Divide and arrange banana slices on top, then add blueberries, drizzle with maple syrup and top with peanuts. 4. Serve.

Peanut Butter Breakfast Muffins

Peanut butter muffins are cute items to have for breakfast. They make for good snacks too and pair well with a warm glass of milk. Serving size: 4 Prep Time: 10 mins Cook Time: 25 mins Ingredients: Dry ingredients: 1 cup + 1 tbsp all-purpose flour 1 cup + 1 tbsp whole wheat flour ½ tsp cinnamon powder 1 tsp baking powder 1 tsp baking soda ½ tsp salt Wet ingredients:

2 large bananas, peeled and mashed 2 eggs, cracked into a bowl ¾ cup milk of choice ¼ cup brown sugar 3 tbsp creamy peanut butter 3 ½ tbsp honey Instructions: 1. Preheat oven to 350 F and lightly grease a muffin tray with cooking spray. 2. In a bowl, combine all dry ingredients and mix well. 3. In another bowl, combine all wet ingredients except peanut butter and honey; whisk until smooth. 4. Blend both mixtures until smooth and add peanut butter and honey. Whisk until smooth. 5. Fill holes of muffin tray two-thirds way up with batter and bake in oven for 22 to 25 minutes or until set within when tested with a toothpick. 6. Remove muffin tray and let muffins cool in pan for 10 minutes. 7. Transfer muffins to a rack and let cool completely. Serve.

Peanut Butter Oatmeal with Berries and Chocolate

Oatmeal-like toasts welcome many toppings and peanut butter is our favorite. It offers a creamy and aroma-packed presence to a simple bowl of oatmeal. Enjoy this one with berries and chocolate. Serving size: 4 Prep Time: 5 mins Cook Time: 5 mins Ingredients: 1 cup quick oats 1 ½ cups plain milk of choice

1 tbsp creamy peanut butter + extra for garnish 2 drops vanilla extract Toppings: Mixed berries, chocolate chips, and maple syrup Instructions: 1. In a pot, combine oats milk, peanut butter, and vanilla. Mix well. 2. Cook over low-medium heat for 3 to 5 minutes or until oats cook to your desired texture. 3. Spoon oats into serving bowls and top with peanut butter, berries, chocolate chips, and maple syrup. 4. Enjoy!

Snacks

No-Bake Peanut Butter Bars

These peanut butter bars are simple to assemble and perfect snacks for kids. Serving size: 8 to 12 Prep Time: 10 mins Cook Time: 1 min Chill Time: 1 hour Ingredients: 1 (10 oz) bag peanut butter baking chips 2/3 cup smooth peanut butter 2 cups honey cereal clusters Instructions:

1. Line a 9 x 5-inch loaf pan with baking paper and set aside. 2. Combine baking chips and peanut butter in a bowl. Microwave for 30 seconds to 1 minute while stirring every 10 seconds until melted. 3. Add cereal and stir well. 4. Spread mixture in loaf pan in an even layer. Refrigerate for at least 1 hour or until set. 5. Remove snack loaf from pan and cut into squares or bars. 6. Enjoy!

Peanut Butter Pinwheels

These pinwheels look like a lot of effort but require very simple energy and time to make. They are great for kid lunchtime snacking. Serving size: 4 Prep Time: 10 mins Ingredients: 6 ripe avocados, halved and pits removed 2 (8-inch) flour tortillas 4 tbsp creamy peanut butter 2 tsp honey ½ cup raisin granola Instructions: 1. Lay out tortillas and spread peanut butter on top. 2. Drizzle with honey and sprinkle granola on top. 3. Roll tortillas over filling and cut into 1 to 2-inch slices. 4. Serve.

Peanut Brittle

We enjoyed peanut brittle as kids and even as adults, we make sure to have them often. They are so delicious, crunchy and satisfying. Serving size: 4 Prep Time: 8 mins Cook Time: 10 mins Cooling Time: 1 hour Ingredients: 1 tsp + 1 cup water, divided 1 ½ tsp baking soda 1 tsp vanilla extract 1 ½ tsp granulated sugar 1 cup light corn syrup 3 tbsp butter 1 lb. roasted peanuts, shelled Instructions: 1. Line 2 cookie sheets with baking paper and set aside. 2. In a bowl, combine 1 tsp of water, baking soda, and vanilla. Mix well

and set aside. 3. In a heavy-bottomed pot, combine remaining water, sugar, and corn syrup. Cook over medium heat with occasional stirring until syrup reaches a temperature of 240 F. 4. Stir in butter and peanuts. Cook until temperature reaches 300 F. 5. Turn heat off and quickly stir in baking soda mixture until light and foamy. 6. Pour half of mixture onto each cookie sheet and spread out into ¼-inch thickness. 7. Let cool completely for at least 1 hour. 8. Break into pieces and enjoy. Preserve extras in an airtight container.

No-Bake Peanut Butter Balls

Peanut butter balls are easy and comfortable snacks to make. It is great to have them available always to counter those unexpected hunger pangs. Serving size: 8 Prep Time: 20 mins Chilling Time: 30 mins Ingredients: 2 cups smooth peanut butter ½ cup honey or maple syrup ¾ cup toasted coconut flour Instructions: 1. Line a large cookie sheet with baking paper and set aside. 2. In a bowl, combine all ingredients and mix well. 3. With oiled hands, mold 1 tbsp balls from mixture and place on cookie sheet with intervals. 4. Refrigerate for 30 minutes and enjoy after.

Peanut Butter and Apple Sandwich

Peanut butter and apples are almost everyone’s favorite snack. Make sandwiches out of this duo for better snacking. Serving size: 4 Prep Time: 10 mins Ingredients: 4 large red apples, cored 4 tbsp creamy peanut butter Instructions: 1. Cut each apple into 4 slices. 2. Spread peanut butter on one side of each apple slice. 3. Combine two apple slices each to make a sandwich. 4. Serve immediately.

Appetizers

Thai Peanut Salad in Wonton Cups

Everyone will love a cup or two of this set because they are not only attractive but smell great and taste yummy. Serving size: 4 Prep Time: 10 mins Cook Time: 13 mins Ingredients: Wonton cups: Cooking spray 24 wonton wrappers Dressing: 1 tbsp grated ginger 1 tbsp soy sauce 3 tsp vegetable oil 2 tbsp fresh lime juice ¼ cup natural peanut butter 2 tbsp honey

¼ tsp red chili flakes 2 tbsp rice vinegar 2 garlic cloves, minced Salt to taste Salad: 2/3 lb. carrots, peeled and thinly grated 2 tbsp sliced fresh green onions 2 to 3 tbsp crushed toasted peanuts Instructions: 1. Preheat oven to 350 F and grease a 12-holed muffin tray with cooking spray. 2. Fit 2 wonton wrappers into each hole of muffin tray and mist with cooking spray. 3. Bake in oven for 10 to 13 minutes or until wonton cups are light brown and crispy. 4. Meanwhile, in a bowl, combine all dressing ingredients and whisk well. 5. In another bowl, combine all salad ingredients and mix well. Drizzle with two-thirds of dressing and toss well. 6. Remove wonton cups from oven and transfer to a wire rack. 7. Spoon salad into cups and drizzle each with remaining dressing. 8. Serve.

Curried Peanut Dip

This peanut dip is a winner when it comes to nut butter dips. It contains authentic Asian flavors for a delicious pairing with a wide range of sides. Serving size: 4 Prep Time: 5 mins Cook Time: 7 mins Ingredients: 1 tbsp vegetable oil ¼ cup red curry paste ½ cup creamy peanut butter 1 (14.5 oz) can coconut milk 1 tbsp honey 1 tbsp fish sauce 3 tbsp plain rice vinegar Salt to taste Instructions: 1. Heat vegetable oil in a medium pot over medium heat.

2. Add curry paste and sauté for 1 minute or until fragrant. 3. Whisk in coconut milk and simmer for 3 minutes or until color darkens. 4. Add remaining ingredients, stir smoothly and cook for 2 to 3 minutes. 5. Spoon dip into serving bowls and serve.

Peanut Butter in Cookie Dough Dip

What a fun way to spoil yourself? Give yourself a treat with this mixed flavor dip with peanut butter championing the creamy blend. Serving size: 4 Prep Time: 10 mins Ingredients 1 (8-oz) package cream cheese, room temperature ½ cup salted butter ½ cup creamy peanut butter ¾ to 1 cup confectioner’s sugar ½ cup light brown sugar 1 tsp vanilla extract ½ cup mini semisweet chocolate chips ½ cup peanut butter chips 1 ½ cups peanut butter cups, chopped Instructions: 1. In a bowl, combine butter, peanut butter, cream cheese, brown sugar, confectioner’s sugar, and vanilla. Using a hand mixer, whisk on medium speed until smooth.

2. Add remaining ingredients and fold in well. 3. Serve with your chips, pretzels, apple slices, biscuits, etc.

Chicken Satay with Peanut Sauce

Chicken satay is one of the most enjoyed meats and peanut duos. It is such a heartwarming barbecue and satisfies well too. Serving size: 5 Prep Time: 5 mins + 6 hours to overnight marinating Cook Time: 8 mins Ingredients: Peanut sauce: ¼ cup soy sauce, low-sodium 1 ½ tbsp fresh lime juice ¼ cup packed brown sugar 1 tbsp chili paste 1 ½ tbsp fish sauce 1 tsp coriander powder 1 tsp dried basil ½ tsp ginger paste ½ tsp garlic paste ½ tsp turmeric powder

Chicken stay: 2 lb. chicken thighs, sliced into 1 ½-inch x 5-inch long strips 12 to 15 skewers, soaked in water 1 tbsp canola oil ¼ cup coconut milk or as needed ½ cup smooth peanut butter Instructions: Peanut sauce: 1. Combine all peanut sauce ingredients in a bowl and mix smoothly. Chicken satay: 2. Pour one-third cup of peanut sauce into a large zipper bag and add chicken. Close bag and massage marinade onto chicken. Marinate in refrigerator for 6 hours to overnight. 3. Preheat a grill to medium heat and brush grates with some canola oil. 4. Remove chicken from marinade (discard marinade) and thread on each skewer. Grill on both sides for 6 to 8 minutes or until chicken is golden brown and cooked within. 5. Meanwhile, while chicken cooks, add reserved peanut sauce to a medium pot along with coconut milk. Stir, bring to a boil and then simmer for 1 minute. 6. Turn heat off and stir in peanut butter until smooth. Adjust sauce texture with more coconut milk as desired. 7. Serve chicken satay warm with peanut sauce.

Peanut Butter and Raspberry Wings

You won’t be able to resist the next bite. These jelly-like wings are so delicious and a few pieces aren’t just enough. Serving size: 4 Prep Time: 10 mins Cook Time: 67 mins Ingredients: Sauce: ¾ cup raspberry preserves ¾ cup peanut butter 3 tbsp hot sauce 3 tbsp soy sauce 2 tbsp water 1 tsp minced garlic 1 tsp grated ginger Wings: 3 lb. chicken drumlettes, tips removed

1 ½ tbsp cornstarch 3 tbsp plain flour 1 tbsp baking powder Cooking spray Chopped fresh cilantro for garnish Chopped toasted peanuts for garnish Instructions: Sauce: 1. Combine all sauce ingredients in a pot and cook over medium heat for 5 to 7 minutes or until slightly thickened, while whisking until smooth. 2. Turn heat off and set aside. Wings: 3. Preheat oven to 400 F and line 2 baking sheets with baking paper. Set aside. 4. Season chicken with salt and black pepper. 5. In a bowl, mix cornstarch, flour, and baking powder. Coat chicken in flour mixture and arrange on baking sheets. Mist with cooking spray. 6. Bake in oven for 45 to 60 minutes or until golden brown, crispy, and chicken cooked through, turning half way through cooking. 7. Remove chicken from oven and transfer to a large bowl. Pour on sauce and coat well. 8. Place chicken wings on a serving platter and garnish with cilantro and peanuts. 9. Serve warm.

Salads & Soups

Thai Kale Salad with Peanut Dressing

Thai peanut salad is one of the best salads that there is. This combination with kale adds more texture and character to the salad. We love it! Serving size: 4 Prep Time: 10 mins Ingredients: Salad: 2 cups kale, torn into bite-size pieces 1 ½ cups shredded red cabbage 1 ½ cups chopped napa cabbage ½ cup thinly sliced red bell pepper 1 mango, peeled and thinly sliced ½ cup grated carrot 1 tbsp sliced green onions

8 mint leaves ¼ cup chopped fresh cilantro Dressing: 1/3 cup creamy peanut butter 3 tbsp honey or maple syrup 2 tbsp lime juice 1 tsp hot sauce 1 ½ tbsp soy sauce, low sodium 2 tbsp fresh lime juice ½ tsp ginger paste 1 tsp garlic paste 1 tsp sesame oil 1 ½ tbsp rice wine vinegar 1 tbsp water Instructions: 1. Combine all salad ingredients in a large bowl. 2. In another bowl, combine and mix all dressing ingredients until smooth. 3. Drizzle dressing over salad and toss well. 4. Serve.

Cucumber Peanut Salad

It is a simple green salad with a lovely touch of peanuts. Serving size: 4 Prep Time: 10 mins Ingredients: Salad: 2 cups baby spinach, chopped 1/3 cup thinly sliced red bell pepper ½ pound cucumbers, halved, deseeded, and cut into ½-inch sliced ¼ cup chopped fresh parsley ¼ cup chopped fresh cilantro 1/3 cup toasted peanuts, shelled

Dressing: 2 tbsp roasted peanut oil 2 tbsp rice vinegar 2 tsp honey ½ tsp garlic paste Salt and black pepper to taste Instructions: 1. Combine all salad ingredients in a large bowl. 2. In another bowl, combine and mix all dressing ingredients until smooth. 3. Drizzle dressing over salad and toss well. 4. Serve.

Mango Salad with Peanut Dressing

It is colorful, inviting, rich, and drool-worthy. Make this salad for lunch with the girls and they’ll be thanking you. Serving size: 4 Prep Time: 10 mins Ingredients: Salad: 1 head butter lettuce, chopped 1 ¼ cups shredded red cabbage 1 ½ cups finely shredded carrot 1 large ripe mango, peeled and cubed ½ cup chopped fresh cilantro Dressing: 1/3 cup creamy peanut butter 1 ½ tbsp honey or maple syrup or to taste 2 ½ tbsp fresh lime juice 2 tsp chili garlic paste or to taste 3 tbsp soy sauce, low sodium Water for thinning

Instructions: 1. Combine all salad ingredients in a large bowl. 2. In another bowl, combine and mix all dressing ingredients until smooth. 3. Drizzle dressing over salad and toss well. 4. Serve.

Sweet Potato Peanut Soup

This peanut soup is a take from West African cuisine and features chunky textures like sweet potatoes and spinach for some color. Serving size: 4 Prep Time: 5 mins Cook Time: 25 mins Ingredients: 4 chicken thighs, cut into 1-inch cubes Salt and black pepper to taste 2 tbsp ginger paste 1 tbsp garlic paste 2 tsp cumin powder 1 tbsp coriander powder

¾ cup creamy peanut butter 4 cups chicken broth 1 cup chopped tomato 2 green chilies, minced 1 medium onion, chopped 1 medium red bell pepper, deseeded and chopped 1 large sweet potato, peeled and cut into 1-inch cubes 3 cups chopped spinach ¼ cup chopped fresh cilantro Instructions: 1. In a large pot, combine chicken, salt, black pepper, ginger paste, garlic paste, cumin powder, and coriander powder. Cook chicken over medium heat for 5 minutes or partially cooked. 2. Stir in peanut butter and add chicken broth. Mix well. 3. Add remaining ingredients except for spinach. Bring to a boil uncovered and simmer for 15 to 20 minutes or until sweet potato softens. 4. Stir in spinach, cilantro and adjust taste with salt and black pepper. 5. Dish soup and serve warm.

Coconut Peanut Soup

Coconut peanut soup is an Asian delicacy that pairs well with rice. It is simple to make; you don’t need to visit the Asian restaurant to get a good bowl of it. Serving size: 4 Prep Time: 10 mins Cook Time: 23 mins Ingredients: 1 tbsp coconut oil 1 medium red bell pepper, chopped 2 shallots, chopped 5 garlic cloves, minced 2 lb. chicken thighs, cut into 1-inch cubes ½ cup chopped fresh cilantro

1/3 cup soy sauce, low-sodium 1/3 cup peanut butter 1 lime, zested and juiced 2 tsp dried cilantro flakes 3 tbsp chili paste 1 tsp cumin powder Salt and black pepper to taste 6 cups chicken broth 2 (14 oz) cans coconut milk ½ cup toasted peanuts, chopped for garnish 1 red chili, head removes and sliced for garnish Instructions: 1. Melt coconut oil in a large pot over medium heat. 2. Add red bell pepper, shallots, and garlic. Sauté for 3 minutes or until vegetables are tender. 3. Add remaining ingredients except for chicken broth, coconut milk, peanuts, and red chili. Stir well and cook for 4 to 5 minutes. 4. Pour in chicken broth and coconut milk. Bring to a boil and simmer for 15 minutes. 5. Adjust taste with salt and black pepper. 6. Dish soup and garnish with peanuts and red chili. Serve warm.

Entrees

Peanut Chicken with Vegetables

This chicken and peanut stir-fry makes broccoli shine so well. The peanuts improve the flavor of broccoli to make it more comfortable to enjoy. Serving size: 4 Prep Time: 10 mins Cook Time: 6 mins Ingredients: Peanut Sauce: 1/3 cup creamy peanut butter 1 tbsp fresh lime juice 2 tsp honey 1 tbsp soy sauce, low sodium 1 tbsp sesame oil 1 tbsp minced ginger 2 garlic cloves, minced ½ tsp red chili flakes or to taste 5 to 6 tbsp water Chicken and vegetables:

1 tbsp olive oil 2 medium carrots, peeled and cut into 1/8-inch slices 2 cups thinly sliced red bell peppers 3 cups chopped broccoli florets 1 cup edamame, shelled 1 small bunch green onions, chopped 2 garlic cloves, minced 1 tbsp minced ginger 2 cups cooked shredded chicken breasts 1 tbsp soy sauce, low sodium Shelled toasted peanuts for garnish Instructions: Sauce: 1. Combine all sauce ingredients in a bowl. Mix until smooth and set aside. Chicken and vegetables: 2. Heat olive oil in a large skillet over medium heat. 3. Add carrots, bell peppers, broccoli, and edamame. Sauté for 5 minutes or until vegetables are tender. 4. Add green onions, garlic, and ginger. Sauté for 2 minutes or until fragrant. 5. Add chicken and soy sauce. Stir-fry for 3 minutes and pour on sauce. Mix well. 6. Simmer for 2 to 3 minutes or until flavors are well-combined. Turn heat off. 7. Dish food, garnish with peanuts and serve warm with rice.

Spicy Peanut Chicken

Spice and peanuts are unique Asian and African combinations that are used to create this juicy chicken sauce to compliment different rice dishes. Serving size: 4 Prep Time: 10 mins Cook Time: 16 mins Ingredients: Sauce: ½ cup creamy peanut butter 2 tbsp rice vinegar 1 tbsp soy sauce, low sodium ½ cup hoisin sauce 1 tbsp honey 1 to 2 tbsp chili garlic sauce ¼ tsp red chili flakes ½ cup water

Chicken: 2 pounds chicken breasts, cut into 1-inch strips Salt and black pepper to taste ¼ cup cornstarch Peanut oil for frying 2 red bell peppers, deseeded and cut into 1-inch strips 6 garlic cloves, pressed 1 tsp grated ginger ½ cup toasted peanuts, roughly chopped 2 green onions, sliced for garnish 2 tbsp chopped fresh cilantro Instructions: Sauce: 1. Combine all sauce ingredients in a bowl until smooth and set aside. Chicken: 2. Season chicken with salt and black pepper. Coat chicken in cornstarch. 3. Heat peanut oil in a non-stick skillet and in batches, fry chicken for 6 to 8 minutes or until golden brown, crispy and cooked within. Remove chicken onto a paper towel-lined plate to drain grease. 4. Add bell peppers to skillet and sauté for 4 minutes or until sweaty. Add garlic and ginger; sauté for 1 minute or until fragrant. 5. Return chicken to skillet and add sauce. Mix well and simmer for 2 to 3 minutes. Turn heat off. 6. Garnish with cilantro, green onions, and peanuts. Serve warm.

Tofu Stir-Fry with Peanut Sauce

Isn’t it inviting? It is so delicious and perfect for the vegan diet. Serving size: 4 Prep Time: 10 mins Cook Time: 15 mins Ingredients: Sauce: ¾ cup peanut butter 3 tbsp soy sauce, low sodium 1 tbsp seasoned rice vinegar 2 tbsp Sriracha sauce ½ cup water 2 garlic cloves, minced 2 tsp grated ginger 1 tbsp sesame oil Tofu Stir-Fry: 3 tbsp canola oil

1 (14 oz) package firm tofu, pressed and cut into 1-inch cubes 7 to 8 cups mixed chopped vegetables of choice (e.g. bell peppers, red cabbage, carrots, green onions, onions, etc.) Sesame seeds for garnish Instructions: Sauce: 1. Combine all sauce ingredients in a bowl. Mix well until smooth and set aside. Tofu Stir-Fry: 2. Heat canola oil in a large non-stick skillet over medium heat. 3. Fry tofu on both sides for 5 to 7 minutes or until golden brown. Transfer tofu to a paper towel-lined plate to drain grease and set aside. 4. Add vegetables to skillet and stir-fry for 4 minutes or until slightly tender. 5. Return tofu to pot, add sauce and stir-fry for 3 to 4 minutes or until wellcombined. 6. Garnish with sesame seeds and serve.

Thai Peanut and Coconut Shrimp

Here, we dive shrimp into well-seasoned peanut and coconut milk sauce. The shrimp absorbs the tastes and aromas of the sauce for many juicy bites. Serving size: 4 Prep Time: 10 mins Cook Time: 8 mins Ingredients: 2 tbsp vegetable oil 2 lb. medium shrimp, peeled and deveined ½ (7 oz) can coconut milk 1/3 cup creamy peanut butter 1 tbsp fresh lime juice 2 tbsp soy sauce, low sodium 1 tbsp rice wine vinegar 2 tbsp honey ½ tsp sesame oil 1 tbsp grated ginger 3 garlic cloves, minced

Chopped fresh cilantro for garnish Instructions: 1. Heat vegetable oil in a large deep skillet over medium heat. 2. Add shrimp and cook on both sides for 2 to 3 minutes or until golden brown and opaque. Remove shrimp onto a plate and set aside. 3. Add remaining ingredients to pan, stir well and bring to a boil. Reduce heat to low and simmer for 5 minutes. 4. Return shrimp to sauce, stir well and garnish with cilantro. 5. Dish food and serve with rice.

Peanut and Vegetable Noodles

Peanut noodles are a must-make when talking about peanut recipes. It is a Thai classic, beautiful, and tastes heavenly. Serving size: 4 Prep Time: 10 mins Cook Time: 3 mins Ingredients: Sauce: 3 tbsp creamy peanut butter 1 tbsp hoisin sauce 1 ½ tbsp sesame oil 1 ½ tbsp soy sauce, low sodium 1 tbsp hot sauce ½ lime, juiced ½ tbsp agave syrup Vegetable noodles: 6 oz dry soba noodles 1 tsp vegetable oil 2 shallots, minced

2 garlic cloves, minced 2 medium red bell peppers, deseeded and thinly sliced 2 carrots, peeled and cut into ½-inch matchsticks ¼ head shredded red cabbage ¾ cup roasted peanuts, shelled Chopped fresh cilantro for garnish Instructions: Sauce: 1. Combine all sauce ingredients in a bowl. Mix well and set aside. Vegetable noodles: 2. Cook soba noodles according to manufacturer’s instructions. Drain and set aside. 3. Heat vegetable oil in a large skillet over medium heat. 4. Add shallots and garlic. Sauté for 1 minute or until fragrant. 5. Add bell peppers, carrots, and cabbage. Stir-fry for 2 minutes or until heated but crunchy. 6. Add soba noodles and peanut sauce. Mix gently making sure not to break noodles too much. 7. Garnish with peanuts and cilantro. 8. Dish food and serve warm.

Dessert

Peanut Butter Cheesecake in a Cup

Making peanut butter cheesecake just got easier. This twist in glass cup is so easy, quick, and comfortable to make when in a rush to satisfy some sweet tooth. Serving size: 4 Prep Time: 10 mins Chilling Time: 4 hours Ingredients: 1 (8 oz) package cream cheese, room temperature ½ cup peanut butter ½ cup confectioner’s sugar Whipped cream for topping 24 mini Reese’s peanut butter cups

Instructions: 1. Prepare 4 large glass tumblers and set aside. 2. In a bowl, combine cream cheese, peanut butter, and confectioner’s sugar. Using a hand mixer, whisk together until creamy and smooth. 3. Add ¾ cup of whipped cream and fold in well. Do not overmix. 4. Divide a third of mixture into bottom of tumblers and add a third of peanut butter cups. Repeat layering two more times. 5. Garnish with some whipped cream and refrigerate for at least 4 hours. 6. Serve after.

Chocolate Peanut Butter Layered Cake (No Bake)

You may also call it dessert lasagna. When thinking of the best layering options here, peanut butter, chocolate and cream made the best blend for us. It is highly decadent and everyone gets a bite too. Serving size: 4 Prep Time: 20 mins Chill Time: 4 hours Ingredients: Crust: 24 peanut cookies, finely crushed

1/3 cup unsalted butter, melted Creamy peanut butter layer: 1 cup creamy peanut butter 1 (8 oz) package cream cheese, softened 1 cup confectioner’s sugar 1 cup whipped cream Chocolate layer: 2 small boxes instant chocolate pudding mix 2 ½ cups cold milk Topping: Whipped cream 1 cup peanut butter chips ½ cup mini chocolate chips 1 cup mini Reese’s peanut butter cups Instructions: Crust: 1. In a bowl, combine crushed cookies and butter. Mix well. 2. Add mixture to a 13 x 9-inch baking dish and use bottom of a glass tumbler to press crust to fit bottom of pan. Peanut butter layer: 3. In a bowl, combine peanut butter, cream cheese, confectioner’s sugar, and whipped cream. Whisk with a hand mixer until creamy and smooth. 4. Spoon and spread mixture on crust in an even layer. Chocolate layer: 5. In another bowl, combine chocolate pudding mix and milk. Mix until extra thick and fudgy. 6. Add and spread mixture on peanut butter layer. Topping: 7. Spread whipped cream on chocolate layer and top with peanut chips, chocolate chips, and peanut butter cups. 8. Place dessert in refrigerator for at least 4 hours.

9. Slice and serve.

Peanut Dessert Sauce

The right dessert sauce can improve the taste of many desserts. This peanut butter sauce is perfect to have as a regular topping. Serving size: 8 Prep Time: 10 mins Cook Time: 4 mins Ingredients: ½ cup smooth creamy peanut butter ½ cup heavy whipping cream 2 tbsp light corn syrup ¼ cup light brown sugar

Water to thin as needed Instructions: 1. Add all ingredients to a small pot. 2. Heat over low flame for 4 minutes while stirring until sugar dissolves and smooth. 3. Add a bit of water to thin if too thick. 4. Pour sauce into a dessert cup and use on cakes, ice cream and other types of desserts.

Peanut Butter and Chocolate Trifle

Peanut butter is a classic ingredient for making the best trifles. We couldn’t resist the option and had to share this exciting trifle with you. Serving size: 8 Prep Time: 10 mins Chilling Time: Until serving Ingredients: 1 cup creamy peanut butter 1 ½ cups whipped cream + extra for topping 8 oz angel food cake, cut into 1-inch cubes 2 (8 oz) packages Reese’s mini peanut butter cups Instructions: 1. In a bowl, combine peanut butter and whipped cream. Mix until smooth. 2. Spread a third of mixture in bottom of a 3-quart trifle bowl. Spread half

of cake cubes on top and then a third of peanut butter cups. 3. Spread half of remaining cream mixture on top and layer remaining cake cubes on top. Spread half of peanut butter cups on top. 4. Top with remaining cream mixture and then last batch of peanut butter cups. 5. Refrigerate until ready serving.

Peanut Butter Ice Cream (No-Churn)

Are you craving ice cream? Here’s one of the easiest and most treating ice cream recipes that you’ll find. Serving size: 8 Prep Time: 10 mins Chilling Time: 6 hours or overnight Ingredients: 1 small bag mini Reese’s peanut butter cups 2 cups heavy whipping cream 1 (14 oz) can sweetened condensed milk ½ cup peanut butter Instructions: 1. Place peanut butter cups in freezer for 10 minutes. 2. Meanwhile, in a bowl, combine remaining ingredients and whisk until smooth. 3. Remove peanut butter cups and cut into 4 pieces each. Add two-thirds of peanut butter cups to cream mixture and fold in well.

4. Pour mixture into a loaf pan and press remaining peanut butter cups on top. 5. Freeze for 6 hours or overnight. 6. Enjoy after.

Conclusion Do you feel like stocking up on peanuts more? We believe it’s a good idea to do so. Grab your favorite recipes from the list and let’s get cooking some sumptuous meals.

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren