Peanut Butter Casserole Recipes

THAI PEANUT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

PEANUT BUTTER CHICKEN

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

CHICKEN SATAY CASSEROLE WITH THAI PEANUT SAUCE AND RICE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, vinegar, lime juice, and maple syrup. Add the coconut milk and water and continue whisking until well-combined. Fold in the white and light green scallions, ginger, chile (if using), rice, and sea salt. Transfer the whole mixture to a large (10-inch) oven-proof skillet or 9 x 13 baking dish.
• Make the chicken: To the same mixing bowl (it's fine if some casserole mixture remains), combine the chicken, ground turmeric, ground coriander, ground ginger, salt, sriracha, oil and lime juice. Arrange the chicken on top of the peanut butter rice mixture in the skillet or baking dish.
• Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Garnish with the sliced cucumbers and green scallions.

CHOCOLATE & PEANUT BUTTER CASSEROLE

Steps:

• Preheat oven to 350°.
• In a medium mixing bowl, combine the flour, 1/4 cup sugar and baking powder.
• Add the milk, oil and vanilla extract; whisk until smooth.
• Stir in the peanut butter and chocolate chips.
• Pour mixture into ungreased 1 quart casserole; set aside.
• In bowl, combine the remaining sugar and cocoa.
• Gradually stir in boiling water.
• Pour mixture over batter in dish.
• Bake uncovered for 35-40 minutes or until a toothpick in cake portion comes out clean.
• Remove and sprinkle with peanuts and graham cracker crumbs.
• Serve warm with ice cream or whipped cream.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
• Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
• Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
• Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
• Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
• Place in the refrigerator to chill for at least 2 hours before serving.

PEANUT BUTTER CASSEROLE

Steps:

• 1. Preheat oven to 325 degrees F.Grease a 9x13 inch baking dish with cooking spray.Add croissant pieces,french bread cubes,1 cup peanut butter chips,chopped peanut butter cups and honey roasted peanuts;mix well.
• 2. In a large bowl,combine brown sugar,splenda sweetener,peanut butter,half-and half,almond extract,eggs and chocolate milk.Whisk together until smooth.Pour into bread mixture and set aside for 20 minutes.Cover with aluminum foil.
• 3. Bake on cookie sheet in preheated oven for 35 to 40 minutes,remove cover,cool on wire rack.
• 4. For the glaze:in a medium bowl,combine milk,peanut butter and mint extract,whisk together until smooth,microwave for 2 minutes.Drizzle with the casserole,serve on a plate.Garnish with remaining peanut butter chips,enjoy.