Saturday, December 20, 2008

Merry Christmas

The Peanut Commission will be closed from Christmas Eve to New Year's Day. Some years back the Board decided that many of the State Holidays come at a really bad time in our work schedule so they moved the most conflicting to the less busy week of the Christmas Holidays. It has worked well and brings the staff back with a rested energy as the New Year begins.

I can't leave for the year though without giving you two treats that are easy and delicious for the Holidays.

Frozen Peanut Butter Pie:

In your stand mixer mix one cup creamy peanut butter, 1.75 qts. (or a half gallon) of light vanilla ice cream, 8 oz. of frozen whipped topping. Once these ingredients are mixed completely pour the batter in two nine inch graham cracker pie crusts. Using your chef's knife shave dark chocolate to sprinkle on top (about 1/4 cup of the shaved chocolate.) Chop 1/4 cup honey roasted peanuts and sprinkle on top. Cover and freeze for 4 hours before serving. Slice and serve with a squirt of Redi-Whip.

Flourless Peanut Butter Cookies:

Mix 1 cup creamy peanut butter, 1 cup sugar, one egg, and one tsp. vanilla. Spoon out on a greased cookie sheet. Bake at 350 for about 12 minutes. Dress them up by mixing in 1/4 cup chopped pecans, 1/4 cup of semi-sweet chocolate chunks, and 1/4 cup dried cherries.

A final hint:

Going to that Christmas party and need to take something In your favorite chicken salad mix chopped peanuts and dried cranberries and see what a festive touch it makes.

Merry Christmas

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