Peanutty Santa Food

PEANUT BUTTER COOKIE SANTAS

Steps:

• Dip both ends of each cookie in chocolate, leaving a 1-inch section in center uncoated. Place on waxed paper-covered tray. Sprinkle sugar over one end of each cookie for Santa's hat.
• Use remaining white chocolate to attach to each cookie: 2 chocolate chips for Santa's eyes, 1 white candy for pom pom of hat and red candy for nose.
• Let stand 20 min. or until chocolate is firm.

PEANUT CHICKEN PASTA

Steps:

• Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
• Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
• Cook the pasta to al dente according to the directions on the package.
• Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
• Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
• Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
• Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.

PEANUTTY SANTA

Steps:

• Dip one third of each peanut butter cookie into the melted white candy for the beard. Place a mini candy-coated chocolate in the middle of the peanut butter cookie for the nose, using the white chocolate to stick. Chill in the refrigerator until set, about 8 minutes.
• Dip the opposite side of the peanut butter cookies one third of the way up in the melted white candy, leaving the middle of the peanut butter cookie untouched. Sprinkle with the red sanding sugar, leaving a small border for the brim of the hat. Sprinkle white nonpareils onto the border. Put a pearl-size white sprinkle on the red sanding sugar.
• Put the remaining melted white candy into a piping bag fitted with a small round tip. Pipe 2 dots in the middle of the peanut butter cookies and then put a round black sprinkle on each dot for the eyes.

PEANUT PATTIES

Steps:

• In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
• Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.