Boiled Peanut Hummus

Makes: 1 cup | Total Time: 25 min

INGREDIENTS:

1 cup shelled boiled peanuts

2 Tbsp. chopped fresh cilantro

2 Tbsp. fresh lime juice

2 Tbsp. peanut butter

1 1/2 tsp hot sauce

1 tsp. minced fresh garlic

1/4tsp. ground cumin

2 Tbsp. olive oil

1 Tbsp. toasted sesame seeds

Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, stead stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired consistency. Stir in sesame seeds. Serve with rice crackers, vegetable strips.

from Southern Living February 2011 p.90

Fluffy Peanut Butter Frosting

Ingredients

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Directions

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Peanut Butter Carrot Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 3/4 cup white sugar
• 1/2 cup peanut butter
• 1 egg
• 1/4 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups rolled oats
• 1 cup grated carrots
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the margarine, brown sugar, white sugar, and peanut butter.
3. Add in the egg and the milk. Sift together the flour, salt and baking soda and stir in. Stir in oats. Add in the carrots and chocolate chips. Drop by teaspoon onto cookie sheets and bake for 15 minutes.

Hot Fudge Ice Cream Sandwich

• 1 (16 ounce) can chocolate syrup
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts

Directions

1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.