Regular • Reduced Fat • All Natural • No Salt • Fun Stripes
Carriage House is the nation’s third largest producer of Peanut Butter and the largest Store Brand supplier in PET shatter resistant containers. Peanut Butter is everyone's favorite food - and it is good for you too by providing a good source of Protein and Unsaturated Fat.
Peanut Brittle
From the Kitchen of: Barbara; Buckner, KY
Ingredients:
2 Cups Sugar
1 Cup Wal-Mart White Corn Syrup
1/2 Cup Water
3 Cups RAW Peanuts
1 tsp. Vanilla
1 Tbsp. Butter
2 tsp. Baking Soda
Preparation:
Cook sugar, corn syrup and water until temperature reaches 223 degrees (on candy thermometer). Add raw peanuts. Cook to 302 degrees. Stir so peanuts won’t burn and stick. Remove from heat. Add vanilla, butter and soda. Stir well and pour intoa well greased 18x12x1 inch pan. Let cool. Dump out and break up in desired size.
Peanut Butter & Preserve Pita Roll
Ingredients:
1-4 lb. Jar Carriage House Grape Jelly or Strawberry Preserves
1-5 lb. Jar Stratford Farms Creamy Peanut Butter
White Pita Wraps
Berries, in season
Mint sprigs
Chopped peanuts
1. Apply a thin layer of jelly or preserves over top half of Pita (horizontally). Spread peanut butter over the bottom half.
2. Roll pita away from yourself (horizontally), pressing firmly into a tight roll. Slice, arrange on plate. Garnish with berries, mint and chopped peanuts.
Peanut Butter and Jelly Muffins
Basic Muffin Mix
Carriage House Raspberry Jam
Carriage House Creamy Peanut Butter
Prepare Muffin Mix as directed. Add Carriage House Peanut Butter to batter and mix gently. Put a heaping TBSP of batter in the bottom of each muffin cup. Use a finger to make a little dimple in the center and put a TSP of Jam in the hole. Cover with another TBSP of batter so each cup is about 2/3 full. Spread batter gently and make sure to cover all the Jam. Bake at 375 for 20 minutes and turn out to wire rack to cool.
New York Cheesecake filled with Peanut Butter and Preserves
1 cup Carriage House Creamy Peanut Butter
3/4 cup Carriage House Red Raspberry Preserves
1 whole Cheesecake of your choice
Split whole cheesecake horizontally. On bottom layer, spread Carriage House Creamy Peanut Butter about 1/4 inch thick. Top Peanut Butter with Carriage House Red Raspberry Preserves. Top with remaining layer of cheesecake. Place in freezer to set. Serve immediately.
New York Cheesecake filled with Peanut Butter and Chocolate
Carriage House Creamy Peanut Butter
Carriage House Chocolate Syrup
New York Cheesecake
Split whole cheesecake horizontally. On bottom layer, spread Carriage House Creamy Peanut Butter about 1/4 inch thick. Top Peanut Butter with Carriage House Chocolate Syrup. Add top layer, cover and place back in freezer for at least one hour. Remove and decorate top of cheesecake with more Carriage House Chocolate Syrup. Cut and serve immediately.
Bermuda Triangles with Chicken and Spicy Peanut Sauce
Spicy Peanut Butter Sauce
3 Tbsp Creamy Peanut Butter
1 Tbsp Fresh Lime Juice
1 ½ Tbsp Soy Sauce
1 Tbsp Sugar
½ tsp Chili Flakes
¼ tsp Salt
½ cup Water
½ cup Evaporated Milk
Combine all ingredients in shallow sauce pan until simmered. Sauce can also be used as a Dipping Sauce
Filling
1 # Boneless Chicken Breast
1 tsp garlic - whole
1 Tbsp Toasted Sesames
Combine all ingredients in a shallow sauce pan until simmered. Turn off, then in food processor grind sautéed chicken and place in bowl.
Toss chicken with spicy peanut sauce and use as Filo Stuffing
Filo Dough
4 Sheets
Brush melted butter or margarine between each sheet with pastry brush.
Cut into 2 inch strips
Stuff with mixture
Fold triangles using fold flag
Preheat oven 350 F. Bake on parchment paper for 35 minutes or until golden brown
Peanut Butter Balls
½ cup Creamy Peanut Butter
1 cup Powdered Sugar
1 tbsp Vanilla Extract
Combine into a dough then make individual balls about the size of a round nickel. Put peanut butter balls in freezer.
Chocolate
1 square inch Parowax
¾ cup Chocolate Syrup
¼ cup Milk Chocolate Morsels
1 inch Filo Dough Shells
In a double boiler melt wax, chocolate syrup and morsels.
Fill Filo shells ¼ way with melted chocolate.
Pull peanut butter balls from freezer and cut in half. Place ½ of each peanut ball in Filo shell and drizzle with chocolate on top or fill in the remainder with chocolate (your preference)
Peanut Butter Balls can be made in advance and kept frozen.
Peanut Butter Soup
5 Tbsp Butter
4 Celery Stalks (chopped finely)
2 Carrots (chopped finely)
1 Large Onion (chopped finely)
2 Tbsp Flour
6 cups Chicken Broth
1 ½ cups Smooth Peanut Butter
½ cup Heavy Whipping Cream
¼ tsp Celery Salt
1 tsp Salt
¼ tsp White Pepper
A Few Drops of Lemon Juice
In a large soup pot melt butter and mix in the celery, onions and carrots. Cover and cook until vegetables are soft.
Mix flour in well and pour in chicken broth.
Lower heat and simmer uncovered for 20 minutes.
Pour mixture into blender and puree well.
In a large bowl slowly pour puree over peanut butter and whip with a wire whisk.
Pour mixture back into soup pot and stir in whipping cream, celery salt, white pepper, salt and lemon juice.
Bring just to a boil, DO NOT BOIL.
Serve with bacon crumbles or peanuts on top.
Asian Fusion Salad Dressing
½ cup Peanut Butter
¼ cup Seasoned Rice Vinegar
2 Tbsp Balsamic Vinegar
1 ½ Tbsp Brown Sugar
1 tsp Minced Ginger
½ tsp Granulated Garlic
½ tsp White Pepper
1 tsp Kosher Salt
Cilantro as Garnish
Terra Sticks as Garnish
Melt peanut butter in microwave to liquify.
Add remaining ingredients and whisk well.
Serve Over Shredded Napa, Purple Or Green Cabbage, Shredded Carrots, Bean Sprouts, Tomatoes, Chicken Breasts, Pasta, Etc.
Red Curry Beef with Potatoes & Peanuts
1 lb Boneless Beef (Tri-Tip, Flank Steak, or Rib Eye)
3 cups Unsweetened Coconut Milk
2 Tbsp Red Curry Base
2 ½ cups Beef Broth
3 Medium Potatoes (peeled & cut in big bite size chunks)
1 large onion - quartered
3 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1 tsp Salt
1 cup Peanut Butter
2 Tbsp Fresh Squeezed Lime Juice or Tamarind Liquid
Slice Beef Thin into Strips
In Medium Sauce Pan or Heavy Skillet bring: 1 cup Coconut Milk and Curry Base to a Gentle Boil. Cook 2 -3 Minutes, Add Meat, Cook 2 more Minutes
Add remaining 2 cups Coconut Milk, Broth, Potatoes, Onions, Fish Sauce, Sugar, Salt and bring to gentle boil.
Reduce Heat and Simmer until Potatoes are Tender 10 -15 minutes
Stir in Peanut Butter and Lime JuiceServe Hot
Asian Udon Broccoli
1 Broccoli Florets
2 bunches Green Onion
1 - 2 Garlic Cloves, Minced
2 Tbsp Peeled and Minced Ginger
¼ cup Peanut Butter
¼ cup Soy Sauce
1 Tbsp Sugar
3 Tbsp Vegetable Broth
2 Tbsp Lime Juice
½ tsp salt
12 oz Udon Noodles
1 - 2 Tbsp Peanut Oil
Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce and sugar.
Stir to blend peanut butter then add broth, lime juice and salt.
Cook Udon noodles according to package instructions, drain and rinse then set aside.
Heat wok or pan add oil and broccoli. Stir fry for approx 3 minutes.
Add drained noodles to heat evenly
Stir peanut butter mixture to blend, then add to the pan, stirring to distribute sauce evenly throughout.Serve Hot
Peanut Butter Chicken Wings
50 Chicken Wings, wing tips removed
2 (12 oz) Bottles of Beer
1 cup Molasses
½ cup Creamy Peanut Butter
½ cup Fresh Lemon Juice
½ cup Worcestershire Sauce
¼ cup Prepared Mustard
1 Tsp Salt
2 Tbsp Chili Powder
¼ cup Chopped Fresh Parsley, for garnish
1 -2 Lemons, Sliced Thin, for garnish
Preheat oven 450 degrees F. Line a large roasting pan with foil. Cut chicken wings in half at the joint and place wings evenly in roasting pan.
In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder.
Bring to a boil, reduce heat and simmer over low heat about 15 minutes until sauce has reduced and thickened.
Pour sauce over chicken wings tossing to coat each wing.
Bake 20 minutes
Remove from heat and rest 10 minutes.
Protein Spread Appetizer
2 cups Crunchy Peanut Butter
1 tbsp Yeast
½ cup grated Sharp Cheddar Cheese
½ cup Chopped Dates
Raw Honey
Pepper to Taste
Combine first four ingredients. Add only enough honey to make mixture a spreading consistency.
Pepper to taste
Keep Refrigerated
Three-Grain Peanut Chocolate Bread
Preheat oven to 325 F
Combine in mixing bowl:
1 cup white flour
½ cup quick cooking oats
½ cup yellow cornmeal
½ cup dry milk
½ cup sugar
3 tsp baking powder
1 tsp salt
Cut in:
2/3 cup creamy peanut butter
Blend and pour in:
1 egg
1 cup milk
2 tbsp chocolate syrup in measuring cup and add milk to a ½ cup fill
Mix well. Turn into greased and floured 9x5 loaf pan. Spread batter evenly. Bake 1 hr 10 min or until cake tester comes out clean.
Cool 10 minutes and remove from pan.
Creamy Peanut Sauce
From the Kitchen of: Barbara; Buckner, KY
¼ cup peanut butter, room temperature
¼ cup plain nonfat yogurt
1 garlic clove, minced
1 tsp sugar
1 tsp soy sauce
¼ tsp dark sesame oil
½ tsp ground ginger
1/8 tsp crushed red pepper flakes, or to taste
1 Tbsp hot water
In mixing bowl, combine all ingredients and mix well with a wire whisk. Can be stored in the refrigerator for several days. Makes ½ cups
Great on Pasta especially with vegetables.
Recipe from The Peanut Institute
Thai Mandarin Salad with Peanut Orange Chipotle Dressing
1 ½ Tbsp Creamy Peanut Butter
4 oz Orange Juice
2 Tbsp Chipotle Tabasco
2 Tbsp Canola Oil
1 Tbsp Soy Sauce
Blend all ingredients for Dressing and hold in refrigerator
Salad Ingredients
Field Greens
Mandarin Oranges
Chinese Crispy Noodles
Water Chestnuts
Slivered Almonds
Diced Chicken - if desired
Except for Noodles Blend all Salad Ingredients.
Arrange Salad on Plate with Crispy Noodles on Top and Drizzle with Chilled Peanut Orange Chipotle Dressing
Peanut Butter Chocolate Fudge Brownie
1 box Krusteaz Fudge Brownie Mix - reduce water amount by ½ cup
1 cup Peanut Butter
½ cup chocolate syrup
Blend peanut butter, chocolate syrup and water together.
Mix liquids and dry mix together
Bake per directions
Substitution may be made with Ghirardelli Double Chocolate Brownie Mix.
Lettuce Bundles with Spicy Peanut Noodles
½ cup Spanish or other Peanuts
2 Boneless Whole Chicken Breasts
½ cup plus 3 Tbsp Soy Sauce
Canola Oil
1 Large Garlic Clove
1 ¾ inch Piece of Ginger, peeled and cut in half
2 ¼ tsp Chili Paste
¼ cup and 3 Tbsp Smooth Peanut Butter
3 Tbsp Sugar
¼ cup and 1 ½ tsp peanut oil
Juice of 1 Lime
4 ½ Tbsp Water, or more if needed
Coarse Salt
5 oz Vermicelli or Capellini (Angel Hair) Noodles
2 oz garlic chives or scallions, cut into 4 inch lengths
1 Japanese or Kirby Cucumber, thinly sliced
2 Heads Boston or other head lettuce, leaves separated
Preheat Oven to 350 degrees F
Place the peanuts in a single layer on a rimmed baking sheet: toast until golden and aromatic, 5 - 8 minutes. Shake the pan ½ way through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts and set aside.
Place the chicken breasts in a resealable plastic bag with a ½ cup of soy sauce, let marinade for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium high heat until very hot. Grill chicken breasts until cooked through, 4-7 minutes per side. Let cool slightly, and shred with your fingers or cut into ½ inch-wide strips with a knife.
In a food processor, pulse the garlic and ginger until finely chopped. Add remaining 3 Tbsp soy sauce, the chili paste, peanut butter, sugar, peanut oil, lime juice and water and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water and pulse to combine. Set aside.
Bring a large pot of water to a boil. Salt water add noodles and cook until al dente, about 8 minutes. Drain in a colander and rinse with cold water to stop the cooking.
Dress the noodles with ½ cup of peanut sauce and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumbers and the lettuce in various serving dishes on the table. Guests can create their choice of meat and filling in a lettuce wrap.
Pong Pong Dipping Sauce
Use with Egg Rolls, Fried Wontons, Pot Stickers etc.
1 Tbsp Creamy Peanut Butter
½ tsp minced fresh ginger
1 inch section of green onion (white part minced)
½ clove garlic minced or pressed
1 Tbsp soy sauce
1 tsp red rice vinegar
1 tsp hot chili oil
½ tsp sesame oil
½ tsp sugar
Combine, mix thoroughly
#1 Peanut Sauce for Chicken
# 1 Peanut Sauce
2 Tbsp peanut oil
1 tsp sesame oil
3 Tbsp dry sherry
3 Tbsp white wine vinegar
¼ cup soy sauce
1 tsp hoisin sauce
1 cup chunky peanut butter
4 garlic cloves, minced
2 tsp red chile paste
2 Tbsp grated ginger root
3 Tbsp fresh cilantro minced
3 scallions, sliced paper thin
Blend all ingredients together thoroughly in a mortar or food processor. Cover and refrigerate, allowing it to marinate at least 24 hours. Serve with any grilled, roasted or poached chicken dish.
#2 Peanut Sauce for Chicken
2 Tbsp peanut oil ¼ cup scallion minced
1 Tbsp soy sauce 2 garlic cloves, minced
1 tsp grated ginger root ½ cup plain yogurt
¼ cup chicken stock 1 tsp red chile paste
½ tsp ground cumin 1 cup chunky peanut butter
¼ cup cilantro, minced
Sauté the scallion and garlic in peanut oil about 3 minutes. Add the grated ginger and sauté another 2 minutes. Add the soy sauce, stock, chile paste, and cumin. Blend thoroughly and simmer until almost dry.Add the peanut butter, yogurt and cilantro and blend thoroughly. Serve with any poached or sautéed poultry dish.
Cat Litter Cake Recipe
1 box chocolate cake mix
1 box white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
28 oz chunky peanut butter
green food coloring
12 or more tootsie rolls
1 new cat-litter box
1 new pooper scooper
1 new cat-litter box liner
Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor.
Add a few drops of food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar.
When cakes are at room temperature, crumble in a large bowl. Toss with half remaining cookie crumbs and enough pudding to make mixture moist but not soggy. Place liner in litter box and pour in half of mixture.
Melt peanut butter in microwave and pour over cake mix. Add remaining cake and pudding mix over peanut butter.
Unwrap tootsie rolls and heat in microwave. You can do as many as you like shaping them as you go. Bury some of the tootsie rolls and leave some on top hanging off side of litter box.
Sprinkle remaining cookie on top of cake. Place box on a sheet of newspaper and serve with scooper.
Chicken with Savory Peanut-Sesame BBQ Sauce
½ cup creamy peanut butter
3 Tbsp firmly packed brown sugar
1 tsp toasted sesame seeds
1 ½ tsp ground ginger
½ cup water
¼ cup apple cider vinegar
2 Tbsp soy sauce
1 Tbsp peanut or vegetable oil
4 boneless, skinless chicken breast halves
In 1 quart saucepan combine all ingredients except chicken. Bring to a boil over medium heat, stir constantly, 1 minute. Reduce heat to low and simmer, stirring frequently for 1 minute.
Grill or broil chicken, turning and brushing occasionally with ½ cup peanut sesame sauce. 12 minutes or until chicken is thoroughly cooked. Serve with remaining sauce.
Peanut Pasta Twists
1 cup creamy peanut butter
¾ cup warm water
¾ cup ketchup
2 Tbsp soy sauce
1 Tbsp garlic powder
1 ½ Tbsp rice wine vinegar
½ cup chopped red bell pepper
¼ cup chopped green onions
1 pound uncooked pasta
In medium bowl combined the creamy peanut butter, water, ketchup, soy sauce, garlic powder and vinegar.
Whisk until smooth and well blended - set aside
Cook Pasta twists according to package directions. Drain well and put pasta back in the pot it was cooked in. Then add the sauce
Gently toss until pasta is evenly coated. Sprinkle with red bell pepper and green onions and serve
Works well if made in advance.