Peanut Butter Weekend

Flour-less Peanut Butter Cookies

1 C all-natural peanut butter

1/3 C brown sugar

1/3 C white sugar

1 large farm fresh egg

3/4 t baking soda

dash of salt

3/4 C Scharffen Berger Chocolate chunks

Preheat oven to 350 degrees F. Combine peanut butter with both sugars and beat until smooth. Beat in egg, soda and salt. Stir in chocolate. Roll tablespoon size pieces of dough into balls and slightly flatten. Bake 8 -10 minutes or until very lightly browned. (Watch them closely as it seems over baking is easy with this cookie. They will still taste good, but are very crumbly when over baked).

Yield: about 2 dozen.

................AND................

African Peanut Chili

• 2 Tbsp Peanut Oil
• 2 medium onions, chopped
• 2 red bell peppers, chopped
• 1 can (14 to 15 ounces) crushed tomatoes (with liquid)
• 4 cups vegetable broth (we used Pacific Natural Foods)
• 1/2 Tsp Cayenne or to taste
• 1/2 Tsp chili powder
• 1/2 Tsp Fleur de sel
• 2/3 to 1 cup extra crunchy peanut butter
• Optional: 2 cloves minced garlic
• Optional: can Northern White Beans
• Whole peanuts as a garnish

1. Heat oil in a large skillet over medium heat and cook peppers and onions until lightly browned and tender. Optional: stir in garlic near the end to prevent burning.


2. Add all ingredients to a 3.5 Quart Crockpot/slow cooker. Let it simmer for about 2 hours (or until desired) thoroughly stirring it about every 20 minutes. Stirring time is a good time to taste and adjust seasoning as desired.


It does NOT taste like tomatoes. Just a nice smooth, peanut taste with a kick.