Beans and peanut butter! OH MY!

[loladooder99]

I have so many 1lb packages of beans laying around and I don't want to donate them but they aren't getting used. I can only think to make refried beans,pintos and chili. Is there any other use you can think of thats good for pintos,kidney,black beans, lima beans, red beans,etc. Also I have probably 8 jars or more of creamy peanut butter. Peanut butter cookies are out because husband doesn't like them. Any help would be great. Thanks

[CW&M Mom]

Chili is a great way to use up beans

[ioncewasamjskeptic]

multiple bean salad, you can use all types in that, hamhocks and beans(i use great northern, pintos would be good too..:-)) I sorta have a thing against the darker beans but thats just me, LOL

[ioncewasamjskeptic]

multiple bean salad, you can use all types in that, hamhocks and beans(i use great northern, pintos would be good too..:-)) I sorta have a thing against the darker beans but thats just me, LOL

PB fudge, PB frosting...

[TiggerToo]

It just uses a bit of PB but here is an asian slaw:

Asian Slaw

1/4 head of green cabbage, thinly sliced
5 sweet peppers, julienned
5 scallions, biased cut
3 carrots, julienned
1/2 cup rice wine vinegar
1/4 cup vegetable oil
1/4 cup sesame oil
3 tbsp creamy peanut butter
1/4 soy sauce
3 tbsp brown sugar
2 tbsp ginger root, minced
2 tbsp garlic, minced

For the dressing, mix the rice wine vinegar, vegetable oil, sesame oil, peanut butter, soy sauce, brown sugar, ginger root and garlic together until blended well. In a bowl mix the cabbage, peppers scallions and carrots together. Pour the dressing over the salad. Let stand in the refrigerator for at least 30 minutes for the flavors to blend.

[TiggerToo]

Peanut Butter and Chocolate Cupcakes



My darling hubby wanted me to make him these cupcakes that he saw in my Woman's Day magazine that I picked up at the grocery store. Well....they turned out fantastic. This time I followed the recipe exactly (since it is baking), however, the only thing I did differently is when it comes down to the pastry bag. I am not much of a baker...in that I don't have all the right equipment so we compromised. We used a hand apple corer and used that to make the holes inside the cupcakes instead of using a pastry bag like the recipe called for. I hope you all enjoy.

Cupcakes

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 cup reduced fat sour cream
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 1/4 cup sugar
1/2 cup creamy peanut butter
3 large eggs

Peanut Butter Filling
1/2 cup creamy peanut butter
3 tbsp unsalted butter, softened
1 1/2 cups confectioners' sugar
3 to 4 tbsp milk


Chocolate Frosting

2 cups (12 oz pkg) semisweet chocolate chips
1 cup reduced-fat sour cream


For the cupcakes, preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. In a medium bowl, whisk together the flour, cocoa, baking soda and salt until well mixed. In a small bowl, whisk the milk and sour cream until blended. In a large bowl, beat the butter and sugar with an electric mixer until creamed. Beat in the peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cook 10 minutes; remove cupcakes from pan to wire rack to cook completely.

For the filling, beat the peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and 3 to 4 tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy. **Now here is where mine is different*** I will give you their directions, then tell you what I did. Spoon filling into a pastry bag fitted with a 1/4 in plain round tip. Insert tip into the top of each cupcake. Squeeze as much filling into the center of each as possible (top of the cupcake will bulge slightly). **Since I didn't have a pastry bag, we took an apple corer and cored out the middle of the cupcake to about half way down. Once we did that, we put the filling into one corner of a Ziploc bag and snipped just a bit of that corner off. We twisted the bag and pushed the filling out of the snipped corner and filled each cup cake with the peanut butter filling.

For the frosting, melt the chocolate chips in a large glass bowl in a microwave as package directs. add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 tbsp frosting on each cupcake.


These were absolutely FANTASTIC!!!

[TiggerToo]

Peanut Chicken with Coleslaw



1 can light coconut milk, low fat
¾ cup peanut butter, low fat
2 tbsp rice vinegar
½ tsp red pepper flakes
1 ¼ tsp salt, low sodium
2 tbsp vegetable oil
¼ tsp black pepper
4 boneless, skinless chicken breast halves
1 lb cappellini
2 pkgs coleslaw mix
1 bunch scallions, sliced
2 tbsp dry roasted peanuts chopped
t tbsp roasted sesame seeds

In small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and ½ tsp of the salt. Set aside. In large skillet, heat oil over medium high heat. Season both sides of chicken breasts with remaining ¾ tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over; cook until done. Transfer to plate; cover and keep warm. Cook cappellini in large pot of lightly salted boiling water until al dente. Drain. While pasta is cooking, place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water; cook, stirring frequently, 2 minutes. Add second bag of coleslaw mix; cook 2 minutes. Slice chicken into thin strips. Stir half of the chicken and all the peanut sauce into skillet; cook 2 minutes. Transfer to bowl. Add cappellini to chicken mixture; toss to mix well. Top with the remaining sliced chicken and chopped peanuts. Sprinkle with roasted sesame seeds.

[TiggerToo]

Pork Skewers with Sate



1 unseasoned pork tenderloin
¾ cup miso-sesame dressing
1/3 cup smooth peanut butter
½ tsp hot pepper sauce or more to taste
1 small red pepper thinly sliced
3 scallions, trimmed and thinly sliced.


Cut pork tenderloin in half crosswise. Slice each half lengthwise into ¼ inch thick pieces. Lay each piece flat on cutting surface cut in half lengthwise; the slices should be about 5 x 1 x ¼ inch. Place pork in medium size bowl; add ¼ cup of the miso-sesame dressing and let stand 30 minutes or cover and refrigerate for several hours. While pork marinates, soak bamboo skewers in cool water. Thread skewers with pork strips. Stir together remaining sesame dressing, peanut butter and hot pepper sauce. Cover and refrigerate until ready to use. Heat grill to medium heat or heat broiler. Cook 2 minutes per side or until done and slightly crisped on edges. Toss pepper and scallions together place on platter. Top with pork skewers and sate sauce.

[TiggerToo]

For these, you can use whatever beans you have. You can also change up the spices...for instance this one is more Mexican withthe cumin and chili powder. But you can use indian spices...or italian spices...and make it more themed based on the taste you want.

Veggie Burger

1 cup chopped onions
1 cup chopped mushroom
1 green bell pepper, chopped
1 15 oz. can garbanzo beans, drained & mashed
1/2 tiny can tomato paste
1 cup shredded carrot
1/2 cup low-fat mozzarella cheese
1 egg
1 teaspoon cumin
1 teaspoon minced garlic
1/4 teaspoon chili powder
1 1/2 teaspoons Dijon mustard
1 cup bread crumbs

Preheat oven to 350°. Spray a cookie sheet (oven pan) with vegetable oil spray.
Saute onions, mushrooms and peppers in a nonstick skillet sprayed with vegetable oil spray. Stir in cumin, chili powder, garlic and Dijon.
Meanwhile, mash garbanzos; add egg and tomato paste. Mix in above sauteed vegetables, carrots, mozzarella and bread crumbs. Make 8 patties. Put patties on prepared pan. Bake for 20 minutes then turn over and bake another 10 minutes.

[Domestic Gal]

Taco soup used lots of beans.

Just google it and lots of recipes will come up.

I have a peanut butter choc. chip muffin recipe that I will post later after I find it.