The Wonderful World of Peanuts

Written by Lara Velez

Continued from page 1

So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any ofrepparttar recipes below. Forrepparttar 113105'll have to make your own 'nut butter.


Put 2 cups of peanuts in a blender and blend until smooth.

For added texture and/or flavoring add one or more ofrepparttar 113106 following:

2 Tblsp honey

4 tsp sugar

2 tsp pure vanilla extract - or any other extract you like.

1/4 c mini chocolate chips

1/4 c rice cereal


CRUNCHY PEANUT BUTTER 3 c. salted peanuts2 Tblsp. butter Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed untilrepparttar 113107 peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn offrepparttar 113108 blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.

Repeat this process 3 or 4 times untilrepparttar 113109 peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Addrepparttar 113110 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.


1/2 c. peanut butter 1/2 c. butter, softened 1/2 c. sugar 1/2 c. light brown sugar 1 egg, slightly beaten 1 c. all purpose flour 1 tsp. pure vanilla extract 1/2 tsp. salt 1/2 tsp. baking soda

Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.

Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.

My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time.

20 Ways to Add Personality and Punch to Your Cooking!

Written by Joi Sigers

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13. Serving Italian food? Softly play Italian music inrepparttar background.

14. Invest in several sets of dishes, as many as your budget will allow. Matchrepparttar 113104 "mood" of your meal you're serving withrepparttar 113105 "mood" ofrepparttar 113106 dishes you'll be serving it on. For example, if you're serving seafood, either a "Lighthouse" dish pattern, or blue dishes would be perfect. Asian food is great on black or floral dishes. Hamburgers? Red, white and blue!

15. When making grilled cheese sandwiches, use a thin layer of cream cheese alongside your typical slice of cheddar. Serve with a knock-out salad or your favorite soup.

16. Set aside a Saturday for Candy making. Try out fudge, taffy and even molded candies. If you have someone inrepparttar 113107 kitchen with you, it's even funner. If not, at least you don't have to share your spoils!

17. Make a tradition out of trying a new, challenging bread recipe onrepparttar 113108 first Sunday of every month (or any day of your choice, of course!) Start out withrepparttar 113109 basic loaf, then move on to Sourdough, Wheat, Irish Bread, French Bread, Twisted Loaves, etc.

18. Place sprigs of parsley on special dishes. Your family will appreciaterepparttar 113110 extra-special thought and it looks really pretty!

19. Buy thick "Texas Toast" for making French Toast. Prior to dipping intorepparttar 113111 egg bath, cut a slit in each ofrepparttar 113112 bread's corners, fill each with 1 Tablespoon of softened cream cheese. Prepare as you normally would. Serve with syrup, a dusting of powdered sugar and a few fresh, plump strawberries. Delicious!!!

20. When serving Refried Beans, warm a small amount of Sour Cream until it hasrepparttar 113113 consistency of whipping cream. Top each serving of beans with a teaspoon ofrepparttar 113114 sour cream and top with chives or diced green onions.

Remember: Cooking is an art, so get creative and have fun with it!

This article, and others, can be found at, as can recipes, cooking tips, products, and more. Feel free to contact the author at

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