5 Easy Ways to Use Peanut Butter for More Than Sandwiches
Pantry power: peanut butter
That peanut butter in your pantry is good for more than just PB&Js. Put it to work with these so-easy ideas.
1. Sweet Love!
For a killer Peanut Butter and Banana Ice Cream, peel and cut 4 bananas into chunks, then freeze until firm. Blend bananas, ¼ cup peanut butter, and 2 Tbsp. milk in a food processor until smooth. Serve immediately for soft serve, or freeze at least 4 hours. Makes 3 cups.
A Peanut Butter and Chicken Ramen Bowl is more satisfying than a perfect bowling score. Put a 3-oz. pkg. ramen noodles (no seasoning packet), 3 oz. cooked shredded chicken, and a sliced red pepper in a bowl. Pour in 1¼ cups boiling water, cover, and let stand 5 minutes. Whisk together 2 Tbsp. peanut butter, 1½ tsp. each soy sauce and rice vinegar, ¼ tsp. sugar, and a pinch crushed red pepper in a small bowl. Pour sauce over noodles and chicken, then toss to combine. Makes 1 bowl.
3. Speedy Sauce
Quick and Spicy Peanut Butter Sauce is great as a dipping sauce for lettuce wraps or as a stir-fry sauce for chicken. Stir together ¼ cup each sugar and peanut butter, 2 Tbsp. water, and 1 Tbsp. vegetable oil in a saucepan over medium-low heat. Cook, stirring frequently, just until bubbly and smooth (it will look a little curdled until then). Stir in sriracha to taste. Makes about ½ cup.
4. Best Peanut Butter Cookies Ever
Three-Ingredient Peanut Butter Cookies are the perfect balance of crispy and creamy. Stir together a cup each of sugar and peanut butter with an egg. Shape dough into 1¼-inch balls, then roll in sugar. Arrange balls 2 inches apart on a greased cookie sheet and flatten with a fork. Bake in a 375°F oven until edges are lightly browned, about 8 minutes. Let cool 1 minute, then transfer to wire racks. Makes 32 cookies.
5. Smooth Move
Add 2 ripe bananas to 2 cups milk and 1/2 cup peanut butter. Add 2 tablespoons honey (or to taste) and 2 cups ice cubes. Blend until smooth for a quick and easy Peanut Butter Banana Smoothie.
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This article originally appeared in the August/September 2019 issue of Allrecipes Magazine.