The LDSCN Weekly Recipe Archive Peanut Butter Recipes

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Brunch Muffins
Ingredients:

	3 tablespoons sugar
	3 tablespoons all-purpose flour
	3 tablespoons Jif Creamy or Crunchy Peanut Butter
	1/8 teaspoon salt
	2 cups sifted all-purpose flour
	2 tablespoons sugar
	1 tablespoon baking powder
	1 teaspoon salt
	1 egg
	1 cup milk
	1/3 cup melted Crisco® Shortening or Crisco® Oil

Directions:
Preheat oven to 400º F.
In a small bowl, combine the 3 tablespoons sugar, 3 tablespoons flour, Jif and 1/8 teaspoon salt with fork until crumbly; set aside.
Stir together the 2 cups flour, 2 tablespoons sugar, baking powder and 1 teaspoon salt.
Combine egg, milk and Crisco® Shortening or Crisco® Oil.
Add to dry ingredients and stir just till moistened.
Fill greased muffin pans 2/3 full. Spoon small amount of the Jif mixture over each muffin and lightly stir in. Bake in a 400º F oven for 20 minutes.
Makes 12 muffins.

Chocolate Peanut Butter Sandwiches
Ingredients:

	8 slices white bread
	1/2 cup Jif Crunchy Peanut Butter
	4 3/4-ounce milk chocolate candy bars
	1/4 cup butter or margarine, softened

Directions:

Spread 4 slices of the bread with Jif.
Place a chocolate bar atop each, breaking the bar into pieces to fit bread.
Cover with remaining bread slices.
Spread both sides of each sandwich with butter or margarine.
Place on hot griddle, peanut butter side nearest heat.
Grill till golden. Flip. Grill other side.
Makes 4 sandwiches.

Jif Cereal Bars
Ingredients:

	1 1/2 cups Jif Creamy Peanut Butter
	1/2 cup butter or margarine, softened
	1 teaspoon vanilla
	1/2 teaspoon salt
	3 to 4 cups confectioners sugar

Coating:

	1 pound chocolate flavor candy coating
	2 tablespoons Crisco® Shortening

Directions:
Combine Jif, butter or margarine, vanilla and salt in large bowl. Beat at low speed of electric mixer until blended.
Add 2 cups sugar. Beat until blended.
Continue adding 1/2 cup sugar at a time until mixture shaped into ball will hold onto toothpick.
Shape into 3/4 inch balls. Place on tray. Chill.
For coating, combine candy coating and Crisco® Shortening in microwave-safe bowl.
Microwave at 50% (medium) for 30 seconds. Stir. Repeat until mixture is smooth.
Insert toothpick in candy ball. Dip three-fourths of ball into melted coating.
Scrape off excess.
Place on waxed paper lined tray.
Remove toothpick. Smooth over holes.
Refrigerate until coating is firm then remove from paper.
Store at room temperature in covered container.
Makes 8 dozen.

Buck Eye Balls
Ingredients:

	1/2 cup packed brown sugar
	1/2 cup dark corn syrup
	1/2 cup Jif Peanut Butter
	3 cups whole wheat flakes
	1/2 cup semisweet chocolate pieces

Directions:
In large saucepan, combine brown sugar, corn syrup and Jif.
Bring to boiling, stirring constantly. Cook and stir till brown sugar is dissolved and mixture is well blended.
Remove from heat. Stir in wheat flakes and chocolate pieces.
Spread in a greased 8 x 8 x 2-inch pan; chill till firm. Cut into bars.
Store in a tightly covered container.
Makes 16 bars.

Grilled Chicken Breasts With Peanut Sauce
Ingredients:

Chicken: 8 large boneless, skinless chicken breast halves

--Marinade

	1 tablespoon brown sugar
	2 tablespoons Jif (smooth or crunchy)
	1/4 cup Crisco® Oil
	1/2 cup soy sauce
	1/3 cup fresh lime juice
	2 large cloves garlic, minced
	1/2 teaspoon cayenne pepper
	1/2 teaspoon salt

Peanut Sauce

	1 cup Jif (smooth or crunchy)
	1 cup unsweetened coconut milk
	1/4 cup fresh lime juice
	3 tablespoons soy sauce
	2 tablespoons dark brown sugar
	2 teaspoons finely minced fresh ginger root
	2 cloves garlic, minced
	1/4 teaspoon cayenne pepper - or to taste
	1/2 cup chicken stock
	1/2 cup heavy cream
	Chopped fresh cilantro, for garnish

Directions:

--Chicken
Wash, trim and pound the chicken to flatten to a consistent thickness.
Place in a shallow dish (or plastic bag) and pour the marinade over.
Marinate 1 hour at room temperature or as long as overnight in the refrigerator.
Remove from marinade and place on a hot grill. Grill until browned on both sides - about 4 to 6 minute on each side - turning only once.
Serve hot topped with the peanut sauce.

--Marinade
Whisk together.

--Peanut Sauce
Combine the Jif, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a heavy saucepan. Cook over medium heat, stirring constantly for about 15 minutes or until thickened.

Whisk in the stock and cream.
Cook 1 minute more, whisking.

Spoon over hot chicken and sprinkle with the cilantro.

Makes 8 servings.

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Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393