Thankful for Peanut Butter

I think if I went back through all of my �Delicious Reading� columns, there probably would be at least half a dozen that involving peanut butter. This ingredient is always on our grocery list, as it can be used for savory stir-fries, sweet desserts, energy-packed breakfasts or on a filling sandwich to satisfy a child who doesn�t like what we are having for dinner on a given night. There were times in grad school when it was all we could afford and times when I was pregnant when it was all I could tolerate. When food pantries ask for donations, I always contribute a jar.

Brooke Clubbs

My childhood friend, Christinia Ciaccio, who is now an allergist and immunologist at the University of Chicago�s Children�s Hospital, is working to end the epidemic of peanut allergies so more and more kids can enjoy this cheap, healthy source of protein.

Once, when I wondered aloud at a church gathering why my Chinese students who joined us for Thanksgiving didn�t like pumpkin or apple pie, my friend, Ina, who served with her husband, Ron, as missionaries in China for many years, told me cinnamon is used medicinally in China. I realized my dessert choices would be the equivalent of offering someone from America a slice of cake flavored with menthol and eucalyptus. I started serving desserts made with chocolate and/or peanut butter on the Thanksgiving buffet, with great success.

Yes, I�m thankful for peanut butter, dear readers. And I never tire of finding new recipes utilizing it. Here are two recent favorites:

Peanut Butter Cake Mix Brownies from �The Typical Mom�

(from temeculablogs.com)

1 box yellow cake mix (You will not use the ingredients on the back of the box, only the dry mix.)

1/2 cup smooth peanut butter

1/2 cup peanut butter chips

1/2 cup white chocolate chips

2 eggs

1/3 cup vegetable oil

1/3 cup chopped peanuts, optional

Preheat oven to 350 degrees.

Mix cake mix, peanut butter, eggs and oil in a bowl well until combined and no powder is showing. It will be very thick, like cookie dough.

Fold in chocolate chips/peanut butter chips, and if you choose to add crushed peanuts, fold those in, too.

Pat the dough into an 8x8-inch pan sprayed with cooking spray.

Bake for 20 minutes, and check to see if the edges are getting brown. If they are, take them out, even if the middle doesn�t look �done.� If edges are not brown, check every 3-5 minutes until they are.

Cool thoroughly, and cut into 12 squares.

Loaded Peanut Butter Cookie Pie from Averie Cooks

(from averiecooks.com)

1/2 cup unsalted butter (1 stick), melted

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1/3 cup creamy peanut butter

1 cup all-purpose flour

1/2 teaspoon salt, or to taste

1/2 cup brown and orange, fall-themed sprinkles (substitute with chocolate jimmies)

1/2 cup Reese�s Pieces, plus more for sprinkling

About 10 to 12 miniature peanut butter cups, unwrapped

Heat oven to 350 degrees. Spray a 9-inch glass pie plate with cooking spray; set aside.

In a large, microwave-safe bowl, add the butter and heat on high power to melt, approximately 1 minute.

Wait momentarily before adding the egg so you don�t scramble it. Add the egg, brown sugar and vanilla, and whisk until smooth.

Add the peanut butter, and stir to combine.

Add the flour and salt, and stir until just combined; don�t overmix.

Add the sprinkles, and stir to combine.

Add the Reese�s Pieces, and stir to combine.

Turn batter out into prepared pan, smooth the top lightly with a spatula and add the peanut butter cups, evenly spaced over the surface. Push them down so they�re flush with the dough.

Evenly sprinkle 1 to 2 tablespoons of extra Reese�s Pieces over the surface for visual appeal, lightly tapping them down.

Bake for approximately 26 to 29 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving. Pie will keep airtight at room temperature for up to 1 week.