Snacks: Peanuts
Cooking 101
Layered chocolate peanut butter bars
Source: kraftfoods.com
Ingredients:
1/2 cup (1 stick) butter or margarine softened
1-1/2 cups creamy peanut butter
1 cup sugar
3 eggs
1 cup flour
1 package (8 oz.) semi-sweet baking chocolate, melted
1 cup chopped salted peanuts
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with
ends of foil extending over sides of pan. Set aside. Beat butter and peanut
butter in large bowl with electric mixer on medium speed until light and
fluffy. Add sugar and eggs and beat until well-blended. Add flour and
mix well. Remove one half cup of the peanut butter mixture and set aside.
Add half of the melted chocolate to remaining peanut butter mixture in
bowl and beat until well-blended. Place in prepared pan. Press firmly
onto bottom of pan to form crust. Cover with reserved peanut butter mixture.
Bake 25 minutes or until edges are lightly browned. Spread remaining melted
chocolate evenly over dessert and sprinkle with peanuts. Cool in pan on
wire rack. Lift dessert from pan using foil handles. Cut into 36 bars
to serve.
Thai Peanut Chicken
Ingredients:
4 tablespoon Catalina dressing
1 pound boneless skinless chicken breast, cut into strips
1 can (14-1/2 oz.) chicken broth
2 tablespoon soy sauce
1 tablespoon peanut butter
1/2 pound (8 oz.) thin spaghetti, broken in half, uncooked
2 cups broccoli florets
2 cup thin carrot slices
Heat two tablespoons of dressing in large skillet on medium heat. Add
chicken. Cook and stir five minutes or until cooked through. Add remaining
two tablespoons dressing, one and a half cups water, chicken broth, soy
sauce and peanut butter. Mix well. Bring to a boil. Add spaghetti and
cover. Reduce heat to medium-low; simmer five minutes. Stir in broccoli
and carrots and cover. Simmer four to six minutes, or until spaghetti
is tender. Serve immediately or cover and refrigerate to serve chilled.
TIPS: Try making with other noodles, such as egg noodles, rice noodles or angel hair pasta. Sprinkle with chopped peanuts and cilantro just before serving.
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