NOODLE STIR-FRY WITH CRUNCHY PEANUTS
Need a speedy supper or an easy dinner to feed the kids? This noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
- Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.
Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
NO-BAKE PEANUT BUTTER CRUNCH BARS
No-bake and easy-to-make, these healthier Peanut Butter Crunch Bars come together with real food ingredients and are the perfect treat for any time of the year.
Provided by Stacie Hassing
Categories Treat
Time 15m
Number Of Ingredients 12
Steps:
- In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds. Stir to combine then add the rest of the bar ingredients (except for the water). Mix well. The dough should stick together easily. If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
- Line an 8×8 or 9×9 pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough VERY firmly into the pan.
- Place pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
- For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
- After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps and place on a cutting board.
- Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
- With a sharp knife, cut the bars into 16 squares. Serve and enjoy!
- Bars hold together best when stored in the fridge or freezer.
Nutrition Facts : ServingSize 1 square, Calories 240 calories, Sugar 7 g, Sodium 70 mg, Fat 15 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 3 g, Protein 7 g
PEANUT CRUNCHY MUNCHY
Make and share this Peanut Crunchy Munchy recipe from Food.com.
Provided by MARIA MAC
Categories Candy
Time 30m
Yield 40 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In saucepan, mix together corn syrup and sugar. Heat to almost boiling, stirring constantly. Remove from heat and add peanut butter. Stir until well blended.
- Pour cereal into large bowl. Pour hot peanut butter mixture over cereal in bowl and gently toss until well mixed and cereal is coated. Spread in ungreased 13-by-9-inch pan, leveling top and pressing into corners. Sprinkle butterscotch and chocolate chips over top, distributing evenly. Place pan in warm oven, then turn oven off. Let pan sit in oven with door closed for about 10 minutes so chips melt. Remove from oven and spread melted chips over top of bars. Sprinkle with nuts. Cool completely, then cut into 20 (21/4-by-21/2-inch) rectangles. Then cut each rectangle in half to make 2 triangles. Makes 40 bars.
Nutrition Facts : Calories 244.4, Fat 12.6, SaturatedFat 4.9, Sodium 111.3, Carbohydrate 31.7, Fiber 1.9, Sugar 20.2, Protein 5.2
CRUNCH AND MUNCH
This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.
Provided by BrendaM
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
- You don't need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Pop a candy thermometer into the mixture and watch it closely.
- When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
- Stir well so that the candy coats the popcorn.
- Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
- Repeat if necessary to thoroughly coat all of the popcorn.
- Pour coated popcorn and peanuts onto wax paper.
- When cool, break up the chunks into bite-size pieces and store it all in a covered container.
ANN'S CRUNCHY PEANUT BRITTLE
Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.
Provided by Miss Annie
Categories Candy
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and set aside the butter and soda.
- In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
- Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
- Remove from heat and add butter mixture and vanilla.
- Pour onto greased cookie sheet.
- Pat into a thickness you like with the back of a spoon.
- Cool and break into pieces.
- Store in airtight container.
Nutrition Facts : Calories 636, Fat 28, SaturatedFat 4.3, Cholesterol 2.5, Sodium 518.1, Carbohydrate 91.7, Fiber 4.7, Sugar 63.6, Protein 14.1
CRUNCHY PEANUT BUTTER COOKIES
After many trials, this is the best peanut butter cookie I've tasted. Just a bit different than many of the others but the shortening used does make for a different cookie; crisp and crunchie. As with all hand-formed cookies, kids love to make them.
Provided by sugarpea
Categories Dessert
Time 3h
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Cream sugars, peanut butter, shortening, butter and egg.
- Stir in remaining ingredients except granulated sugar.
- Cover and refrigerate about 2 hours or until firm.
- Roll dough into 1 1/4" balls; place about 3" apart on ungreased cookie sheets.
- Flatten in crisscross pattern with fork dipped in sugar.
- Bake at 375°, 9-10 minutes or until light brown.
- Cool 5 minutes and then remove from cookie sheet.
CRUNCHY PEANUT BUTTER MUFFINS
Courtesy of Paula Deen so you know they must be good:) ***Recipe Note*** After the 1 egg are the topping ingredients!
Provided by Ang11002
Categories Quick Breads
Time 35m
Yield 15 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
- In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
- Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Don't overmix!
- Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins don't stick).
- For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.
- Sprinkle the topping evenly over each batter-filled cup.
- Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.
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