Chocolate Peanut Butter Mousse Pie Recipe

Chocolate Peanut Butter Mousse Pie

Ingredients:
1 cup chocolate graham cracker crumbs
1/3 cup honey-roasted peanuts, finely chopped
6 tablespoons butter or margarine, softened
1 1/2 cups whipped cream. divided
1 (14-ounce) canEagle Brand® Sweetened Condensed Milk, divided
1 1/2 cups semi-sweet chocolate chips
2 (3-ounce) packages cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter

Directions:
1. In medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9-inch pie plate. Set aside.
2. Pour 1/2 cup whipping cream into microwave-safe bowl; microwave on HIGH (100% power) 2 minutes. Stir in 1/2 cup sweetened condensed milk and chocolate chips until smooth. Spoon mixture into prepared crust. Chill 1 hour.
3. In large bowl, beat remaining whipping cream until stiff peaks form; set aside.
4. In small bowl, beat remaining sweetened condensed milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling.
5. Freeze 4 to 6 hours or until firm. Let stand 15 minutes before serving. Garnish as desired. Store leftovers covered in freezer.

Mandarin Chicken Salad Recipe

Mandarin Chicken Salad

Ingredients:

PEANUT DRESSING
1/3 cup Crisco® Pure Canola Oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper, more or less to taste
1/3 cup Jif® Creamy Peanut Butter
2 tablespoons sesame seeds

CHICKEN
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon five spice powder
1 teaspoon salt
1 teaspoon cayenne pepper, more or less to taste
1 cup coconut milk
2 teaspoons lime juice
Crisco® Pure Canola Oil
1 pound chicken breast tenders

SALAD
1 ( 8 oz.) package salad greens
1/2 pound snow peas, blanched and sliced thin lengthwise
1/2 cup chopped sweet onion
1 (11 oz.) can mandarin oranges, drained
1 tablespoon chopped cilantro

Directions:

DRESSING
1. WHISK together dressing ingredients in a large bowl. Mix until smooth.

CHICKEN
1. WHISK together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice.
2. POUR oil into a large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into the coconut milk-lime mixture then coat with seasoned flour. Shake off the excess and fry until golden brown. Drain on paper towels.

SALAD
1. TOSS salad greens, snow peas, onions and oranges in a large bowl with the Peanut Dressing.
2. ARRANGE salad on plates and top with the cooked chicken tenders. Sprinkle with chopped cilantro. Serve.

Yield: 4 servings

Broccoli Noodle Salad With Asian Peanut Citrus Sauce Recipe

Broccoli Noodle Salad with Asian Peanut Citrus Sauce

Ingredients:
1 pound dry noodles or pasta
1/2 cup Crisco® Pure Canola Oil, plus 1 tablespoon
1/2 cup Jif® Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination
1 to 2 tablespoons minced garlic
1 pound broccoli florets

Directions:
1. COOK noodles or pasta according to package directions; drain well. Put in a large bowl and toss with 1 tablespoon canola oil. Set aside.
2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl until blended.
3. HEAT 1/2 cup oil in a large, deep skillet over medium heat. Add onion, peppers, garlic and broccoli, cooking until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.

Yield: 4 to 6 Servings

Spring Rolls With Zesty Peanut Sauce Recipe

Spring Rolls with Zesty Peanut Sauce

Ingredients:
PEANUT SAUCE
3 tablespoons soy sauce
1 tablespoon dark sesame oil
3 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
2 tablespoons honey
1 tablespoon red pepper flakes, crushed

SPRING ROLLS
12 spring roll or egg roll wrappers
2 ounces rice noodles, cooked and drained
1 cup carrot, grated
1 cup fresh mung bean sprouts
1 cup seedless cucumber, shredded and well drained
1/2 cup fresh cilantro, minced
4 tablespoons Crisco® Pure Vegetable Oil

Directions:

PEANUT SAUCE
1. In small bowl, combine soy sauce, oil, water, extra crunchy peanut butter, rice wine vinegar, ginger, honey and red pepper flakes. Set aside.

SPRING ROLLS
1. Mix cooked rice noodles, carrot, bean sprouts, cucumber and cilantro. Place 1/12th of mixture along one long side of wrapper.
2. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with reamining wrappers.
3. In large skillet over medium high heat, heat oil.
4. Place rolls seam side down in the skillet and sauté on each side 3-4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
5. Serve spring rolls with warm peanut sauce for dipping.

Yield: 6-8 servings

Hippity Hop Peanut Butter Cupcakes Recipe-Perfect for Easter!

Hippity Hop Cupcakes

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup Crisco® Pure Vegetable Oil
1 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1 3/4 cups finely shredded carrots
1/3 cup finely chopped walnuts
1/2 cup sweetened coconut

FROSTING
1 (3 oz.) package cream cheese, softened
1/4 cup Crisco® All-Vegetable Shortening
OR
1/4 cup unsalted butter, softened
1/4 cup Jif® Creamy Peanut Butter
2 cups powdered sugar
2 tablespoons milk

Directions:
1. HEAT oven to 350°F. Spray muffin tin with no-stick cooking spray or use individual baking cups.
2. STIR together flour, baking soda, salt, cinnamon and nutmeg in small bowl. In large bowl, whisk together oil, peanut butter, brown sugar and eggs. Add carrots, walnuts and coconut, stirring until combined.
3. ADD flour mixture and mix until combined (batter will be stiff). Spoon into prepared muffin tins, filling them 2/3 full.
4. BAKE 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool 5 to 10 minutes. Carefully place on cooling rack and cool completely.
5. BEAT together frosting ingredients until fluffy. Spread on cooled cupcakes.

Yield: 12 cupcakes

Easter Recipe-Peanut Butter Bunny Crisp Cake

Peanut Butter Bunny Crisp

Ingredients:
Crisco® Original No-Stick Cooking Spray
6 tablespoons butter or margarine
2 (10 oz.) packages marshmallows
2 cups Jif® Creamy Peanut Butter
10 cups crisp rice cereal
Jelly beans
Red string licorice

Directions:
1. SRPAY two 9-inch cake pans with no-stick cooking spray.
2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3. REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4.CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.

Yield: 16 servings

Welcome To Peanut Butter Planet!

I'm so glad you stopped by Peanut Butter Planet. This is my first addition to the site, but soon look to find great peanut butter recipes, health and nutritional information about my family's favorite power food. Also I will include occasional funny stories relating to my family of 6 and our love for peanut butter. You'd be surprised how many we have!

Please feel free to share your knowledge and fondness for peanut butter. Also, if you have favorite recipe containing PB, please share and I might post it on the site.

Welcome again to Peanut Butter Planet where our favorite food is out of this world!