Christina's Peanut Butter Banana Smoothie

1 frozen banana
1/4 C peanut butter
1/4 C milk
1/4 C cream
dash cinnamon
splash vanilla
1 TBSP wheat germ
1 TBSP flax seed meal

optional: cocoa powder, honey, spinach, whatever

Blend it all together and serve. Add more milk or cream as needed for consistency.

Christina's Peanut Butter Stew/Jambalaya

from Coupon Geek

Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen

1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.

Christina's Thai Peanut Dressing

from Our Best Bites

Can be used as a salad dressing (add 2-4 TBSP water to get a good consistency) or a dipping sauce for satay.

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t Sriracha chili sauce*

Blend it all together. Makes about two cups.

*If you don't have chili sauce or can't find it, just toss in a little crushed red pepper, but not too much! Chili sauce isn't actually very hot, and you don't want any hot spice overpowering the flavor.

Christina's Easiest Ever Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together. Plop on cookie sheet in balls. Mash with a fork to make that cute criss cross. Cook until done.

Addendums: I cooked mine for 10 minutes at 350. Also, I thought they were a little too sweet and so I used a rounded 1/2 cup of sugar the second time, but I'd say 90% of the population would prefer them just how they are. Also, I tend to toss in some chocolate chips just for fun.

Christina's Vietnamese Chicken

from Better Homes and Gardens

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
3 tablespoons peanut butter
2 tablespoons soy sauce (NOT dark soy sauce)
1 tablespoon cooking oil
1 clove garlic, minced
1/4 cup chopped peanuts (optional)

1. Combine sesame oil and crushed red pepper; brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once. Not having a grill, I put the chicken in a grill pan on my stove. Still tasted great.
3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on low until sugar is dissolved, stirring frequently.

Christina's Peanut Butter Cookies

from Smitten Kitchen

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips (optional)
½ cup chocolate chips (optional)

Preheat oven to 350 degrees.

In a mixing bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, but do not overly flatten cookies. Bake for 9 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Christina's Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

from Smitten Kitchen

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Christina's Peanut Butter Brownies

from Smitten Kitchen

For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet or bittersweet chocolate chips (9 ounces)
½ teaspoon salt

For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1½ hours.

Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.