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We've picked some delicious peanut recipes to share with you and your customers.
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| Peanut Butter Cheddar and Bacon Cheese Ball |
1 8oz package cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup crisp bacon, finely chopped
1/2 cup grated cheddar cheese
1/2 to 1 cup chopped roasted peanuts
Combine cream cheese, peanut butter, bacon and cheddar cheese in a bowl. Form into a ball and chill in the refrigerator for 1 hour. Put peanuts on waxed paper and roll cheese ball in nuts to coat.
Recipe courtesy of The American Peanut Council, www.peanutusa.com.
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| Peanut Planks |
2 cups coarsely chopped peanuts
2 cups granulated sugar
Cover a baking sheet with aluminum foil. Cook sugar over medium heat, in a 10-inch cast iron skillet or similar heavy pan. Stir constantly until sugar is caramelized (turns brown). Remove skillet from heat; stir in peanuts. Immediately pour sugar-peanut mixture onto baking sheet. Using a rolling pin, quickly roll candy to a very thin sheet. Mark candy into squares with a knife. Allow to cool, and then break into squares. Store in an airtight container. Yields about 1 1/2 pounds. | |
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| Colonial Peanut Soup |
2 tbs. Butter or margarine
2 tbs. Grated onion
1 branch celery, thinly sliced
2 tbs. all-purpose flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 tsp. Salt (optional)
2 tbs. Lemon Juice
2 tbs. Chopped Roasted FERIDIES Peanuts
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow it to simmer for about 15 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the broth until well mixed. Serve hot in cups. Garnish each cup with a teaspooon of chopped FERIDIES peanuts. Makes 6 servings.
Recipe Courtesy of the American Peanut Council, www.peanutusa.com.
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| "Old Fashioned" Peanut Butter |
1 cup roasted shelled peanuts (with or without red skins)
1 1/2 teaspoons peanut oil
1/4 teaspoon salt (omit if salted peanuts are used)
Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). For crunchy peanut butter, stir 1/4 cup chopped roasted peanuts after the blending is completed. Yields 1/2 cup smooth or 3/4 cup crunchy peanut butter. | |
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| Vegetable Stir-Fry with Peanut Sauce |
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Peanut Sauce
1/4 cups crunchy peanut butter
2 tbs. Soy sauce
1 tbs. molasses
1 clove garlic
5 tbs. Dry sherry, chicken broth or pineapple juice.
Combine all ingredients except sherry. Gradually add sherry and stir until evenly blended.
Stir-Fry
2 tbs. peanut oil
1 cup roasted FERIDIES peanuts
Vegetables to total 5 cups
Red peppers, cauliflower, broccoli, carrots, celery & onion
Prepare Peanut Sauce; set aside. Prepare vegetables.
Add oil to wok or skillet and preheat over high heat. Stir-fry vegetables for 2 to 3 minutes or until just tender-crisp. Cover and cook 1 minute more. Remove from heat. Add peanut sauce and toss to coat vegetables. Serve with rice or noodles. Makes 4 to 6 servings.
Recipe courtesy of the VA Cavaliers peanut promotions.
In a 1 1/2 quart casserole dish, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread out very thin. When cool, break into small pieces. Store in airtight container. | |
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| Snow Pea, Melon and Peanut Salad |
2 cups snow peas. Trimmed, blanched and chilled
1 cup diced seedless watermelon
1 cup diced honeydew & cantaloupe
1 tbs. chopped fresh mint
1 cup unsalted, roasted peanuts, slightly chopped
2 cups watercress, washed and drained
1 teaspoon peanut oil
1 tbs. pineapple juice
Pinch of cayenne
1 tbs. lime juice
1 tbs. honey
Salt and black pepper to taste |
Combine the snow peas, assorted melons. Watercress and mint in a large bowl. In a small bowl, whisk together the peanut oil, pineapple juice, cayenne, lime juice, honey, salt & pepper. Drizzle the dressing over the melon salad and toss gently. Add the peanuts, toss and serve immediately.
Recipe courtesy of the National Peanut Board and the March of Dimes |
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| Boyfriend Cookies |
1 cup butter or margarine
1 1/3 cups granulated sugar
1 1/3 cups firmly packed lt. brown sugar
2 eggs unbeaten
1 1/2 cups chopped salted FERIDIES peanuts
1 teaspoon baking soda
3 1/2 cups rolled oats
1 6 oz package chocolate bits |
In a large mixing bowl, cream butter or margarine, slowly beat in sugars. Add unbeaten eggs and vanilla; beat until fluffy. Sift flour with soda; add oats. Stir into first mixture. Stir in chopped peanuts and chocolate bits, mixing well. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12 minutes.
Recipe courtesy of Growers Peanut Food Promotions | |
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| Pork Tenderloin |
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Pork Tenderloin With Wasabi Peanuts
Compliments of Freya Wiemann of Eddies of Roland Park
3 tablespoons soy sauce
1/4 cup of cooking sherry
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger
2 teaspoons Tabasco
1 large clove garlic, minced
1 teaspoon curry powder
1 cups Wasabi FERIDIES peanuts crushed
1 bunch of scallions chopped
1-2 lbs. pork tenderloin
Combine all ingredients except pork in medium bowl. Set aside 2 tablespoons mixture. Add pork tenderloins to bowl; cover and marinate at least 2 hours or overnight, turning occassionally. Preheat grill to medium, placing rack 5 to 6 inches above coals. Place tenderlins on rack; grill 20 to 25 minutes or until no longer pink in center, turning occasionally and brushing frequently with marinade during first 10 minutes of grilling. Take pork off the grill and roll in the crushed peanuts then return to the grill to finish cooking (the last 10 minutes of the total time). Let stand 10 minutes before slicing. Bake this in the oven, if you don't want to grill it, for about 30 to 40 minutes at about 375F. Roll it in the peanuts before cooking.
Serve with Thai noodles or over rice and enjoy with some good friends.
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September Monthly Special
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