Go Nuts for National Peanut Butter Day!
January 24th has been officially declared National Peanut Butter Day! Americans have been snacking on peanut butter since it was introduced at the 1904 Universal Exposition in St. Louis, Missouri. But it would take a few years before the tasty treat would hit the shelves at the supermarket. In 1922, Joseph Rosefield patented a formula for peanut butter where the peanut oil wouldn’t separate from the actual peanut butter. He then sold his patent to the company that founded Peter Pan peanut butter. It was an instant success. Now, almost every home in America has at least one jar of peanut butter.But, there’s no need to run to the grocery store. We’ve found the best homemade peanut butter recipes available and some delicious, peanut buttery treats, too. Get to the kitchen and whip up a meal worthy of National Peanut Butter Day!
The Best Homemade Peanut Butter Recipe
Ingredients:
15 oz. Roasted peanuts, shelled and skinned
1 tsp. Kosher salt
1 1/2 tsp. Honey
1 1/2 tbsp. Peanut oil
Directions:
In a high-speed blender or food processor, add peanuts, salt and honey, and process for 1 minute or more scraping down the sides of the bowl as needed.
Slowly add peanut oil a little at a time and continue processing until the peanut butter is smooth and creamy. Place in an airtight container and store in the refrigerator up to two months.
Slow Cooker Peanut Butter Chicken
Ingredients:
4 Chicken breasts, large
1/2 cup Peanut butter, crunchy
1/4 cup Soy sauce
1/4 cup Honey
1/4 cup Rice vinegar
1/2 cup Chicken broth
3 Garlic cloves, large (minced)
1 tbsp. Red pepper, crushed (optional)
1 tbsp. Lime juice
Directions:
Place chicken breasts into your slow cooker. In a small bowl, whisk together all other ingredients. The sauce will be slightly lumpy, but make sure it's well incorporated. Pour on top chicken.
Cook on low for about four hours or until chicken is no longer pink and easy to shred. Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad.
Homemade Peanut Butter and Jelly Cups
Ingredients:
1 lb. Peanut Butter
1 1/2 tbsp. Honey or maple syrup
1/2 cup Coconut oil, melted
1 tsp. Salt (only add if the peanut butter is unsalted)
1/4 to 1/2 cup Jam or jelly (use flavor of your choice, you can also use juice sweetened jam to avoid added sugar)
12 Paper cupcake liners
Directions:
Line a muffin tin with paper liners. Place the peanut butter, honey, coconut oil, and salt (if using) in a blender and blend until smooth and creamy. Divide the peanut butter between the lined muffin tin cups.
Spoon 1 to 2 tsp. (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump. Use a toothpick to swirl the jam around the top of the peanut butter.
Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or refrigerator) and let sit at room temperature (if frozen) for 5 minutes before eating.
Sesame Peanut Butter Noodles
Ingredients:
6 oz. Asian Noodles
2 tbsp. Sesame oil, purse
1 1/2 tbsp. Peanut butter
2 tbsp. Honey
2 tbsp. Soy sauce
1 1/2 tbsp. Rice vinegar
1 Garlic clove, minced
1/2 tsp. Ginger root, fresh and grated
Optional Garnish: 3 sliced green onions and 1 1/2 tsp. sesame seeds
Directions:
Cook and drain the noodles according to the package directions. In a medium bowl, add the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger.
Whisk until well combined. The peanut butter should completely break down to create a smooth sauce. Pour the sauce over the hot noodles. Toss to coat.
Optional: top each serving with 1 sliced green onion and 1/2 tsp. of sesame seeds.