Type what you have

Ingredients

• ✓ peanut
• butterscotch pudding mix
• milk
• whipped cream topping
• chocolate
• caramel
• nougat
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner

Ingredients

• ✓ peanut
• cabbage
• green onion
• green pea
• sour cream
• mayonnaise
• white vinegar
• curry powder
• ginger
• cayenne pepper

Instructions

1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Ingredients

• ✓ peanut
• coleslaw mix
• lime juice
• rice wine vinegar
• fish sauce
• sesame oil
• honey
• salt
• pepper

Instructions

1. 1 Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

By TOPROCKMAN

Ingredients

• ✓ peanut
• garlic
• green chile
• green bean
• unripe papaya
• tomato
• fish sauce
• lime juice
• palm sugar

Instructions

1. 1 Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.

By Talia

Ingredients

• ✓ peanut
• cilantro
• mint
• basil
• green onion
• red bell pepper
• carrot
• spaghetti
• chicken breast
• sesame oil
• hoisin sauce
• sriracha chile sauce
• brown sugar
• fish sauce
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Ingredients

• ✓ peanut
• cilantro
• white rice
• salt
• white sugar
• turmeric
• tomato
• asafoetida powder
• curry leaf
• green chile pepper
• onion
• mustard seed
• cooking oil
• coconut
• cumin seed
• coriander seed
• red chile pepper
• black lentil
• chana dal
• cooking oil

Instructions

1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ peanut
• sugar
• butter
• egg
• lime
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
2. 2 Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until brown and a toothpick inserted in the center comes out clean, about 25 minutes. Garnish with chopped peanuts.

By seattlelove

Ingredients

• ✓ peanut
• cayenne pepper
• paprika
• salt
• ginger
• garlic powder
• onion powder
• beef tri-tip steak
• red bell pepper
• onion
• mushroom

Instructions

1. 1 Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
2. 2 Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
5. 5 Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

By Slappo

Ingredients

• ✓ peanut
• vegetable oil
• onion
• carrot
• celery
• black sesame seed
• bay leaf
• salt
• attieke
• water
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, carrot, and celery; cook until fragrant, 3 to 4 minutes. Stir in peanuts, sesame seeds, bay leaf, and salt, stirring often until vegetables are tender and seeds and peanuts have toasted; add attieke, stirring constantly. Pour water over entire skillet, distributing evenly.
2. 2 Cover skillet; reduce heat to medium. Steam attieke until it is moist and heated all the way through, about 5 minutes.
3. 3 Uncover skillet; fold attieke with a spatula. Top with cilantro.

By Buckwheat Queen

Ingredients

• ✓ peanut
• olive oil
• onion
• bell pepper
• garlic
• tomato
• vegetable broth
• pepper
• red pepper flakes
• rice
• peanut butter

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Ingredients

• ✓ peanut
• cilantro
• peanut butter
• cayenne pepper
• salt
• water
• carrot
• sweet potato
• tomato
• clove
• cinnamon
• coriander
• cumin
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. 2 Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. 3 Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

By GregMcE

Ingredients

• ✓ peanut
• cilantro
• collard green
• water
• peanut butter
• tomato
• ginger root
• garlic
• water
• red bell pepper
• onion
• sweet potato
• clove
• red chile flake
• cayenne pepper
• cinnamon
• salt
• cumin

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

Ingredients

• ✓ peanut
• peanut butter
• red bell pepper
• collard green
• sweet potato
• tomato
• chicken broth
• cinnamon
• turmeric
• cumin
• coriander
• ginger root
• garlic
• onion
• peanut oil
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken with 1/2 teaspoon salt and black pepper.
2. 2 Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.
3. 3 Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.
4. 4 Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.
5. 5 Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

By Ellie Krieger

Ingredients

• ✓ peanut

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
3. 3 Turn the oven off. Leave peanuts in the oven for 1 hour without opening the door. Serve warm or at room temperature.

By kehn

Ingredients

• ✓ peanut
• caramel

Instructions

1. 1 Coat a cookie sheet with nonstick cooking spray. Set aside.
2. 2 Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

By HONEYBEEMELISSA

Ingredients

• ✓ peanut
• peanut oil
• white sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ peanut
• white sugar
• water

Instructions

1. 1 Line a baking sheet with a plain paper bag or parchment paper.
2. 2 Stir peanuts, sugar, and water together in a large pot over medium-low heat using a wooden spoon; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes.
3. 3 Carefully pour coated peanuts onto the prepared baking sheet until completely cooled.

By Rosa Letty Gonzalez

Ingredients

• ✓ peanut
• salt
• water

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ peanut
• semisweet chocolate chip
• unsweetened chocolate
• white bark

Instructions

1. 1 Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
2. 2 Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
3. 3 Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

By Donna Huemme

Ingredients

• ✓ peanut
• sugar
• corn syrup
• water
• baking soda

Instructions

1. 1 Lay out several sheets of foil to spoon the hot peanut brittle onto.
2. 2 In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
3. 3 Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
4. 4 Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

By Gina

Ingredients

• ✓ peanut
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Gather the ingredients.
2. 2 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir peanuts into the chocolate and peanut butter mixture.
4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Ingredients

• ✓ peanut
• butterscotch chip
• chow mein noodle

Instructions

1. 1 In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
2. 2 Drop by teaspoonfuls onto foil. Let stand until cool.

By Carol

Ingredients

• ✓ peanut
• oil
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Cook peanuts in the preheated oil until fragrant and hot, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with salt.

By Kristi Whittington

Ingredients

• ✓ peanut
• almond bark
• semisweet chocolate chip

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ peanut
• sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ peanut
• semisweet chocolate chip
• raisin
• chow mein noodle

Instructions

1. 1 In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

By Mom of 2

Ingredients

• ✓ peanut
• ✓ peanut
• graham cracker
• white sugar
• butter
• vanilla ice cream
• peanut butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together graham crackers, 3/4 cup peanuts, and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand, then press into a 9-inch pie plate.
3. 3 Bake crust in the preheated oven until lightly browned, about 8 minutes. Place in the freezer to chill.
4. 4 Beat together ice cream and peanut butter in a large bowl on medium-low speed until combined. Pour into chilled crust. Sprinkle with 1/4 cup peanuts. Place in the freezer until filling is firm, at least 6 hours.
5. 5 Remove pie from the freezer 10 minutes before serving.

By Carolyn

Ingredients

• ✓ peanut
• sugar
• corn syrup
• salt
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. 2 Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

By Linda C

Ingredients

• ✓ peanut
• tea biscuit
• white sugar
• sweetened condensed milk

Instructions

1. 1 Line a 9-inch square dish with waxed paper.
2. 2 Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
3. 3 Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

By Rita

Ingredients

• ✓ peanut
• crispy rice cereal
• marshmallow
• peanut butter
• white chocolate

Instructions

1. 1 In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. 2 In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. 3 Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

By Patty Prymak