Peanut butter has long been an American staple, filling lunchboxes in jelly sandwiches, serving as the center for tasty chocolates and giving cookies an irresistible nutty flavor. It’s no wonder the superfood gets its own special month, and November’s National Peanut Butter Month is the perfect excuse to chow down on the stuff that is easy to forgive when it sticks to your mouth.
Don’t think of peanut butter as being limited to sweets and sandwiches—peanut butter is a great ingredient for more savory dishes, such as soups, stir fries and meat dishes. And when paired with Sun Orchard’s 100% natural fruit juice products, including natural lemon juice, natural lime juice and orange juice products, the combinations will make your bar and restaurant customers’ mouths go wild. Read on for some peanut butter recipes that use Sun Orchard juice to create an explosion of flavor.
Chili Lime Peanut Pizza with Chicken
1/2 cup creamy peanut butter
1 Tbsp. peanut oil
2 Tbsp. soy sauce
1 tsp. chili sauce
2 Tbsp. Sun Orchard’s 100% Lime Juice
1 12-inch premade pizza crust
6 ounces cooked, boneless, skinless chicken breast, diced
1 carrot, cut into matchsticks
2 scallions, thinly sliced
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Combine peanut butter, peanut oil, soy sauce, chili sauce and lime juice. Spread the peanut butter mixture over the pizza crust. Arrange the chicken, carrots and scallions evenly over the pizza and sprinkle with mozzarella cheese. Bake for 8-10 minutes or until the cheese has melted.
Peanut Butter Chocolate Chip Cookies III
1/2 cup unsalted butter (softened)
3/4 cup peanut butter cups
1/2 cup light brown sugar (packed)
1/2 cup white sugar
3 Tbsp. Sun Orchard’s 100% Orange juice
1 tsp. vanilla extract
1 1/2 cups all-purpose flour (purpose)
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups semisweet chocolate chips
Preheat the oven to 350°. Grease cookie sheets. In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart. Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.
Yields 60 cookies.
Peanut Butter, Scallion, and Bacon Appetizers Recipe
1/2 cup peanut butter
6 scallions (green onions), chopped
2 Tbsp. Sun Orchard’s 100% Natural Lemon Juice
1 Tbsp. soy sauce
1 Tbsp. mayonnaise, plus additional for brushing the bread slices
1 tsp. brown sugar or granulated sugar
9 slices of homemade-type white bread
6 slices of lean bacon
Preheat oven to 425 degrees F. Cut bacon into 1-inch pieces. Fry bacon until cooked through, but not crisp. Drain on paper towels. In a small bowl, whisk together the peanut butter, scallions, lemon juice, soy sauce, 1 tablespoon of mayonnaise and brown sugar until combined. Brush the bread slices with a thin coating of the additional mayonnaise. Spread peanut butter mixture on the bread slices. Cut each slice of bread into 4 pieces and top with a piece of cooked bacon. Place bread quarter on a non-stick baking sheet. Bake on the center rack in the oven for 8 to 10 minutes until bacon is crisp.
Yields 36 appetizers.