Spread the Word – National Peanut Day is January 24, 2023
National Peanut Butter Day is January 24th and National Peanut Day was September 3, but for me, every day is peanut butter day. I LOVE the stuff.
Peanut butter isn’t a new idea. The Inca’s were making it hundreds of years ago, but we have John Harvey Kellogg to thank for reintroducing it to the modern world. Kellogg, an American doctor, nutritionist, (most of us know him as a cereal pioneer), created a version of peanut butter for patients at the Battle Creek Sanitarium and patented it in 1895. Due to his efforts AND an elite clientele, ( Amelia Earhart and Henry Ford, to name a few), peanut butter became a popular delicacy.
What’s So Great About Peanut Butter?
From a practical point of view; peanut butter is a great source of protein, essential vitamins and minerals, it can improve heart health, help build and repair muscles, manage blood sugar levels, reduce the risk of breast disease and it is a favorite of adults and children alike.
Florence Fabricant, food and wine writer for the New York Times, has called peanut butter: the pâté of childhood”. I call it delicious and it just happens to have its own day, January 24. So let’s head to the kitchen and enjoy this satisfying, healthful and versatile confection!
Favorite Recipes Using Peanut Butter
Diane's Soft and Chewy Peanut Butter Cookies
We always have one of two kinds of cookies in our house at all times and this is one of them. This great cookie recipe comes from my mother-in-law's kitchen. They are easy to make and the cookies are spectacular - SOFT and CHEWY.
Ingredients
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup Crisco
- 1 cup peanut butter either chunky or smooth
- 2 ex-large eggs
- ¼ tsp salt
- 1 tsp baking soda dissolved in 1 tbsp HOT water
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350° F.Cream together the sugars, Crisco and peanut butter.
- Add eggs, salt, baking soda in water and vanilla extract. Mix well. Stir in flour to for, dough.
- Roll dough into walnut sized balls and flatten with a fork dipped in sugar.Bake in preheated oven 10-12 minutes. Cool on racks until set.
Spicy Peanut Butter Sauce
This sauce is great with grilled meats, as a dressing and on noodles
Ingredients
- 2 tbsp vegetable oil you can use part chili infused sesame oil if you like it spicy
- 3 scallions chopped fine
- 1 clove garlic minced
- 1½ tbsp fresh ginger root peeled and finely grated
- 1 cup water
- ½ cup peanut butter creamy or chunky
- ¼ cup soy sauce
- ¼ cup white vinegar
- 3 tbsp firmly packed brown sugar
- ¼-½ tsp dried hot red pepper flakes depending on how spicy you like it
Instructions
- In a saucepan, heat oil over medium heat until hot, but not smoking and cook scallions, garlic and ginger - stirring, until fragrant, about 1 minute.Blend in remaining ingredients and bring to a simmer, stirring.Simmer sauce, stirring, until smooth and cool to room temperature.Sauce may be made up to 3 days ahead and chilled covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
Peanut Butter Cup S'mores Popcorn
If you love S'mores, this recipe is for you
Equipment
- Air-popper (optional)
Ingredients
- ½ cup unpopped popcorn kernels
- 2 cups mini marshmallows
- 2 cups mini peanut butter cups
- 2 cups graham cereal
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a rimmed baking sheet with parchment paperPop popcorn according to package directionsIn a large bowl, combine popped popcorn, marshmallows, peanut butter cups, graham cereal and salt.Place chocolate chips in a wide, shallow bowl and put in the microwave. Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, (15 seconds), stirring in between, until the chocolate is melted and has a smooth consistency. Whisk coconut oil into chocolate and stir until melted.Drizzle melted chocolate over the popcorn and toss to combine.Spread popcorn mix on prepared baking sheet. Allow to cool until chocolate hardens, about 10 mintues. If the chocolate is still soft, place in the refrigerator until hardened.Break into pieces and serve
Cookies and Kisses
These are a favorite to take at cookie exchanges. They are quick to put together, taste wonderful and look special with that cute little chocolate kiss placed on top. Enjoy!
Servings 48 cookies
Ingredients
- 48 chocolate kisses
- ½ cup shortening
- ¾ cup peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 ex-large egg
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 1½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- additional sugar
Instructions
- Pre-heat oven to 375° FRemove wrappers from the chocolate kisses
- Beat shortening and peanut butter in a large bowl until well blendedAdd ½ cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on parchment paper lined cookie sheets.Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheets to wire rack and cool completely.
Reese's Peanut Butter Cup Bars
Crunchy, sweet, satisfying and quick and easy to put together.
Ingredients
- cooking spray
- ½ stick unsalted butter ¼ cup
- 7 oz mini marshmallows divided
- ½ cup smooth peanut butter divided
- ⅛ tsp salt
- 4 cups crispy rice cereal divided
- 1 cup semi-sweet chocolate chips
- ½ cup crushed graham crackers
- 6 peanut butter cups chopped
Instructions
- Spray an 8-inch square baking pan with cooking spray. Set aside.
- In a medium, heavy-bottomed saucepan, melt butter over medium heat until butter melts and begins to brown. It will start to smell nutty and start to foam. When it starts to brown on the bottom, scrape the browned bits off the bottom of the pan with a wooden spoon, then immediately add 5 oz marshmallows, ¼ cup peanut butter and salt. Stir until mixture is smooth. Turn off the heat and add 3 cups of the cereal, stirring quickly. Make sure all of the cereal is coated in the marshmallow mixture.
- Pour the cereal mixture into the prepared pan. Press the mixture firmly into the sides and bottoms of the pan.Meanwhile, melt chocolate chips in a small glass bowl over a small saucepan filled with barely simmering water. Once the chocolate is melted, stir in the remaining ¼ cup peanut butter and 1 cup cereal. Pour the peanut butter-chocolate mixture over the marshmallow-cereal base. Press peanut butter cups and crushed graham crackers on top of the chocolate. Let set until firm. (You can speed this up by putting it in the freezer for about 15 minutes).
- Sprinkle remaining marshmallows on top of the chocolate layer. Place under broiler and heat until marshmallows start to brown.Let sit until chocolate firms up again, or slice and serve right away. (The slightly melted chocolate is more campfire-esque.)
Fluffy Peanut Butter Frosting
I made this frosting for my sister-in-law's birthday cake and it was a big hit. For a finishing touch, I sprinkled pulverized Butterfingers over the top, followed by a variety of cut up mini-candy bars piled up in the center.
Ingredients
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 3 tbsp whole milk or as needed
- 2 cups confectioners' sugar aka powdered sugar
Instructions
- Place the butter and peanut butter into a medium bowl and beat with an electric mixer.Gradually mix in the sugar, and when it starts to get thick, incorporate milk, one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.Beat for at least 3 minutes for it to get good and fluffy. (Don't skip this step)HINT: Be sure your cake is cool before frosting.
Scotcheroos
This is another recipe from my mother-in-law's kitchen. You can never go wrong with these!
Ingredients
- 1 cup granulated sugar
- 1 cup white karo corn syrup
- 1½ cups peanut butter creamy or crunchy
- 6 cups rice krispies
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Measure rice krispies into a large bowl and set aside.In a heavy saucepan, add the sugar and karo syrup together. Cook until it comes to a boil, stirring constantly.Remove from heat and stir in peanut butter until it has melted and blended in well.Pour the warm peanut butter mixture over the cereal. Stir well, until all of the rice krispies are covered.Press into a 9x13-inch pan that has been sprayed lightly with non-stick cooking spray.In a microwave safe bowl, melt the chocolate chips and butterscotch chips together. (Microwave for about 30 seconds, stir and then microwave for another 30 seconds). Stir until well blended and smooth. Spread over the rice krispie mixture. Let set up for approximately an hour before cutting into bars.
Puppy Chow
When we host parties where Maddie, (our adorable little Shorkie), is the focus of the occasion, I fill 'take-out' boxes, adorned with a bone with the guest’s name written on it, and filled with this sweet and crunchy treat. It looks great on the table, serves double duty as party favor and place card and did I mention, it tastes great!
Equipment
- Microwave
Ingredients
- 9 cups Chex Cereal corn, rice, chocolate (or combination)
- 1 cup semi-sweet chocolate chips
- ½ cup peanut butter
- ¼ cup butter
- 1 tsp vanilla extract
- 1½ cup powdered sugar
Instructions
- Measure cereal into a large bowl and set aside.
- In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
- Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable bag. Add powdered sugar. Seal and shake until cereal mixture is well coated.Spread on parchment paper to cool. Store in an airtight container in refrigerator.
Peanut Butter Ice Cream with Peanut Butter Cups
The next best thing to peanut butter ice cream is peanut butter ice cream with peanut butter cups in it. This recipe hits the sweet spot!
Equipment
- Ice Cream Machine
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- ½ cup granulated sugar
- ⅛ tsp fine sea salt
- 5 ex-large egg yolks
- 1 cup peanut butter
- ½ tsp vanilla extract
- 1 cup small peanut butter cups cut into bite size pieces
Instructions
- Add heavy cream, milk, sugar and salt into a saucepan. Bring to a simmer, stirring constantly until sugar has dissolved completely. This will take about 5 minutes.Remove saucepan from heat.
- In a medium sized bowl, whisk egg yolks. Temper cream mixture by slowly whisking in about a third of the hot cream into the yolks, whisking constantly. Whisk the yolk mixture back into the saucepan with the cream.Place the saucepan with the cream/yolk mixture on medium-low heat and gently cook until it is thick enough to coat the back of a spoon, (about 170° F)
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature and then cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Stir in chopped peanut butter cups and pour into a freezer container. Place in freezer and freeze until firm.
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Have An Entertaining Day!
