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The only ingredient in our peanut butter is peanuts ...
have some fun with these tasty mixes.
- Sweet Potato Almond Soup
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Ingredients:
3 large sweet potatoes
1 Tbsp. oil
1 small sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. lime juice
3 cups low sodium vegetable broth
2 cups Greek plain non-fat yogurt
1 tsp. all spice
1 tsp. chili powder
½ cup Krema Natural Almond Butter
Pinch of sea salt and pepper
Topping: Fresh cilantro
Directions:
Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside. In a large saucepan, heat oil. Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes. Add lime juice, all spice, chili powder, and sea salt and pepper.
Cook for 10-15 minutes. Peel sweet potatoes and chop into small chunks. Place into a food processor along with the vegetable broth, Greek yogurt and almond butter; puree until smooth. Add the puree to the pot and mix well. Transfer to serving dishes and garnish with cilantro. Enjoy!
- Curried Potatoes with Cashew Cauliflower
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Ingredients:
1 Tbsp. oil
2 onions, chopped
½ tsp. honey or agave nectar
3 Tbsp. Krema Natural Cashew Butter
½ tsp. sea salt
4 cloves garlic, minced
1 Tbsp. minced fresh ginger
1 tsp. chili powder
1 tsp. coriander
1 Tbsp. curry powder
1 tsp. cinnamon
1 Tbsp. spicy mustard
1 lb. potatoes, peeled and cut into chunks
2 cups water
1 head cauliflower, cut into florets
2 cups sliced carrots
2 cups sliced parsnips
Toppings: Fresh basil and Fresh Mint
Topping: Greek plain yogurt
Directions:
Heat oil in a large soup pot over medium heat. Add onions, Krema Natural Cashew Butter, honey and sea salt; cook until onions are golden brown. Add garlic, ginger, chili powder, coriander, curry powder, cinnamon and mustard; cook for another minute. Add potatoes and water; bring to a simmer.
Cover pot and cook approximately 10 minutes or until potatoes are tender. Add cauliflower, carrots, and parsnips; simmer until mixture thickens, approximately 10 minutes. Season with sea salt and pepper. Top with fresh basil and fresh mint along with a dollop of Greek plain yogurt. Enjoy!
- Krema Hot & Spicy Bean Chili
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Ingredients:
2 tsp. oil
1 small sweet onion, diced
1 cup mushrooms, diced
1 small sweet potato, diced
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. balsamic vinegar
Sea salt and pepper, to taste
1 1/3 cup low sodium vegetable broth
1 15-oz. can black beans, drained and rinsed
1 15-oz. can chick peas, drained and rinsed
1 cup canned diced tomatoes
2 Tbsp. Krema Natural Hot & Spicy Peanut Butter
2 tsp. lemon juice
2 Tbsp. rosemary
2 Tbsp. wheat germ
Directions:
In a large saucepan, heat oil over medium heat. Add onion, mushrooms and sweet potato; cook until onion is golden brown. Add garlic, oregano, balsamic vinegar, sea salt and pepper; mix well. Slowly add vegetable broth, cover and bring to a simmer; cook until sweet potato is tender approximately 10 minutes.
Add beans, tomatoes, peanut butter, lemon juice, rosemary and wheat germ; stir often until potatoes and beans are fully cooked.
Remove from heat and transfer to serving dishes. Serve hot. Enjoy!
- Peanut Butter Chocolate Cookies
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Ingredients:
1 cup Krema Natural Crunchy Peanut Butter
¼ cup oil
¼ cup pumpkin puree (canned pumpkin)
½ cup brown sugar
¼ cup sugar
2 large eggs
¼ cup Greek plain yogurt
1 Tbsp. almond extract
¾ cup whole wheat flour
1/3 cup cocoa powder
1/3 cup steel cut oats
1 tsp. baking soda
½ tsp. salt
1/3 cup semisweet chocolate chips
1 Tbsp. ground flax seeds
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat peanut butter, oil, pumpkin puree, brown sugar and sugar with a mixer on medium speed until blended. Slowly add eggs, Greek yogurt and almond extract until combined.
In a medium sized bowl, whisk whole wheat flour, cocoa, oats, baking soda and salt. Slowly add these dry ingredients to the peanut butter mixture until blended; stir in chocolate chips and flax seeds. Mix well. Scoop tablespoon-sized portions of dough and place cookies 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes or until lightly browned and fully cooked inside. Transfer to a wire rack to cool. Enjoy!
- Nut Butter Smoothie
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Ingredients:
2 Tbsp. Krema Natural Creamy Peanut Butter
1 cup fresh spinach
¼ cup all-natural orange juice
1 tsp. orange zest
½ cup blueberries
1 ripened banana
Pinch of cinnamon
1 tsp. honey
1 cup ice
Directions:
Combine all ingredients into a blender; process until smooth. Transfer to serving glasses. Serve chilled. Enjoy!
- Krema Peanut Butter Chipper™ Cookie
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Ingredients:
2 eggs
1 pkg. yellow, white, or chocolate cake mix
1/3 cup water
½ cup butter
1 cup Krema Natural Peanut Butter
12 oz. chocolate chips
Directions:
Heat oven to 375. Beat eggs, water, butter, peanut butter, and half of the cake mix (dry) until smooth. Stir in remaining cake mix and chocolate chips. Drop by teaspoonfuls about 2" apart on greased baking sheet. Bake 10 to 12 minutes.
- Krema Peanut Butter Oatmeal Cookies
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Ingredients:
1 C. shortening
1 C. firmly packed brown sugar
¾ C. granulated sugar
2 eggs
1 C. peanut butter
2 C. all purpose flour
2 t. soda
½ t. salt
1 C. oatmeal (quick or old fashioned)
Directions:
Preheat oven to 350 degrees. Beat shortening and sugar together until creamy; add eggs and peanut butter; beat well. Sift together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oatmeal.
Shape dough in 1 in. balls. Place on ungreased cookie sheets. Press to make criss-crosses with tines of fork. Bake in preheated oven for 8 to 10 minutes. Makes 6 dozen cookies.
- Krema Peanut Butter Ice Cream Sauce
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Ingredients:
1 C. firmly packed brown sugar
1/3 C. milk
¼ C. light corn syrup
1 T. butter, softened
¼ C. Krema Peanut Butter
Directions:
Combine brown sugar, milk, corn syrup and butter in medium saucepan. Cook over medium heat, stirring until sugar dissolves. Remove from heat and add peanut butter, beating until smooth. Serve warm over ice cream. Makes about 1 ¼ cup.
- Kream Peanut Coconut No-Bake Jewels
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Ingredients:
1 C. Krema Crunchy Peanut Butter
½ C. honey
1 C. seedless raisins
1 t. vanilla
1 ½ C. flaked coconut
Directions:
Heat Krema peanut butter and honey. Add raisins and vanilla. Spread coconut on waxed paper. Drop peanut butter mixture by spoonfuls on coconut and roll to completely coat. Cool.
- Cocoa Peanut Butter Kisses
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Ingredients:
1 C. all-purpose flour
¼ C. unsweetened cocoa powder
1½ C. butter or margarine
¾ C. Krema Peanut Butter
1/3 C. and ¼ C. granulated sugar
¼ C. brown sugar
1 t. baking soda
1 egg
2 T. milk
1 t. vanilla
48 milk chocolate kisses
Directions:
Heat oven to 375 degrees. Have cookie sheets ready. Mix flour, cocoa and baking soda. Beat butter and peanut butter in a large bowl with electric mixer until creamy. Add 1/3 cup granulated sugar and ¼ C. brown sugar; beat until fluffy. Beat in egg, milk and vanilla until well blended. With mixer on low speed gradually beat in flour mixture just until blended.
Shape heaping teaspoonfuls into balls. Roll in remaining ¼ C. granulated sugar to coat. Place 1 ½ inches apart on ungreased cookie sheets. Bake 10 to 12 minutes until firm. Immediately place a chocolate kiss on each cookie, pressing down so that cookie cracks around the edge. Remove to racks to cool completely. Makes 48 cookies.
- Krema Peanut Butter Chocolate Chip Cookies
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Ingredients:
2 C. all purpose flour
1 t. baking soda
1 C. Krema Crunchy Peanut Butter
¾ C. butter or margarine at room temp
¾ C. granulated sugar
¾ C. packed light brown sugar
1 t. vanilla
2 large eggs
11 oz. semisweet chocolate chips (2 cups)
Directions:
Heat oven to 375 degrees. Have cookie sheets ready. Mix flour and baking soda. Set aside. Beat Krema Peanut Butter, butter, sugars and vanilla with electric mixer until fluffy. Beat in eggs. With mixer on low speed, gradually beat in flour mixture just until blended. Stir in chocolate chips. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool on cookie sheet 1 minute before removing to rack to cool completely. Store tightly covered. Makes 100 cookies.
- Krema Peanut Butter Popcorn & Nut Mix
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Ingredients:
¼ stick butter or margarine
1/3 C. honey
1 heaping T. Krema Peanut Butter
2 ½ C. popcorn
½ C. Krema nuts (any variety)
Directions:
Melt butter in large pan. Add 1/3 C. honey and Krema Peanut Butter. Stir until mixed and leave on heat until mixture bubbles and boils a bit. Stir in popcorn and Krema nuts. Remove from fire and mix thoroughly. Butter 1 ½ qt. Glass dish. Place in baking dish. Bake at 350 degrees for 15 to 20 minutes, stirring occasionally.
- Krema Frozen Peanut Butter Pie
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Ingredients:
1 3 oz. package cream cheese
1 C. confectioner’s sugar, sifted
1/3 C. + 2 T. Krema Creamy Peanut Butter
½ C. milk
10 oz. whipped topping, thawed
1 pie shell, baked and cooled (regular or graham cracker)
¼ C. finely chopped peanuts
Directions:
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly add milk. Fold topping into mixture. Turn into baked pie shell and sprinkle with chopped peanuts. Freeze until firm. To serve, remove pie from freezer one half-hour before serving.
- Yummy Dog Treats
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Ingredients:
2 ½ cup whole wheat flour
2 eggs
½ cup canned pumpkin
2 Tablespoons Peanut Butter
½ teaspoon salt
½ teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees F. Whisk together the flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl. Add water as needed to help make the dough workable. Dough should be dry and stiff. Roll the dough into a ½ inch thick roll. Cut into 1/2 inch pieces. Bake in preheated oven until hard, about 40 minutes.
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