Happy National Peanut Butter Lovers Month in Houston

November is National Peanut Butter Lovers Month. Yes, that is right! Peanut butter has been a much-loved product in pantries across the country and can be used in almost anything. So now is the best time for you to satisfy any of your peanut butter cravings. We have gathered some peanut butter facts to help you enjoy this month. Moreover, try out these peanut butter recipes and smoothie recipes.

Peanut Butter Fact #1

At least 90% of peanut butter Needs to consist of peanuts. In 1971, the FDA became concerned with peanut butter makers not using enough peanuts. Initially, the FDA pitched their standard to be 37% peanuts, and the Peanut Board required that number to be 87%. After coming to a deal with the Peanut Board, the FDA legally considered peanut butter to be 90% peanuts. Any less and the ingredient cannot legally be labeled “peanut butter.”

Peanut Butter Fact #2

The U.S. Spends $800 Million On Peanut Butter Every year. The U.S. generates and eats the most peanut butter worldwide, with each American packing away six to seven pounds of peanut butter every year. That much spread could cover the floor of the Grand Canyon.

Peanut Butter Fact #3

Peanuts are not nuts; they are legumes! The plants are different because they bloom above ground, while the peanuts are underground seeds.

Peanut Butter Fact #4

Two peanut growers have been elected president of the United States: Virginia’s Thomas Jefferson and Georgia’s Jimmy Carter.

Peanut Butter Fact #5

Peanut butter is older than you could think. In the 1500s, Aztecs and Incas ate peanut paste, which was less smooth, and a lot more separated. It has just ground peanuts with no additives.

Peanut Recipes

Peanut Chicken Wings

Here is a vibrant twist on the traditional chicken wing recipe. A satisfying, mild blend of peanut and curry flavors comprises the sauce for this chicken wing recipe.

Ingredients

• 3 tbsp canola oil
• 1/3 cup honey
• 1/4 cup soy sauce
• 1 garlic clove (minced)
• 1 tsp curry powder
• 1/2 cup creamy peanut butter
• 2-1/2 lbs chicken wings

Directions:

• In a large bowl, combine the peanut butter, soy sauce, oil, honey, garlic, and curry powder until combined—slice chicken wings into three portions. Add chicken wings to the peanut butter mixture and stir to coat. Cover and put in the fridge for 2 hours.
  
• Transfer to an ungreased 13×9 inches baking dish. Bake, uncovered, at 375° for about 35-45 minutes or suitable until chicken juices run clear.

Peanut Butter Stuffed Cookies

This simple-to-make cookie will become your kid’s favorite—delight in soft peanut butter cookies filled with creamy peanut butter.  

Ingredients (cookies)

• 1 large egg
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1 tsp. pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Ingredients (filling)

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar

Directions:

• Preheat oven to 375° and line two big baking sheets with parchment paper.
• For the filling: In a medium-sized bowl, combine peanut butter and powdered sugar until smooth. Scoop into balls (about 1 1/2″) and freeze until ready to use.
• For the cookies: In a huge bowl, put together peanut butter, sugars, and butter and beat with a hand mixer on moderate speed until the mixture is light and fluffy. Put egg and vanilla and mix until completely combined, then put flour, baking soda, and salt and mix until just combined.

• Scoop a heaping tbsp of the dough and flatten it into a shape of a pancake. Put the frozen peanut butter on top. Bring the edges of the dough around the peanut butter ball and pinch the corners together to close off, putting more dough if needed to cover the frozen peanut butter entirely.
• Roll the stuffed cookie dough ball in the sugar and put it on a baking sheet. Do the process again until all dough is used. Make sure that cookies are about 2″ apart.
• Bake for 12 to 15 minutes or until the cookies are golden on the bottom. Serve warm or at room temperature.

Peanut Butter Smoothie Recipes

Peanut Butter Banana Smoothie

Ingredients:

• 2 bananas, broken into chunks
• 2 cups almond milk
• ½ cup peanut butter
• 2 tbsp honey, 
• 2 cups ice cubes

Directions:

• Add all the ingredients to a blender.
• Blend until smooth. 

Chocolate Peanut Butter Protein Smoothie

Ingredients:

• 1 large banana (sliced, frozen)
• 3 tbsp cocoa powder (unsweetened)
• ¾ cup skim milk
• 6 oz Greek Yogurt (flavored or unflavored)
• 1 tbsp peanut butter
• 1 tbsp honey or maple syrup
• Chocolate syrup (optional)

Directions:

• Blend banana, cocoa powder, yogurt, and milk in a blender.
• Add the honey and the peanut butter. Blend again until smooth.
• Serve in a tall glass. Drizzle a small amount of choco syrup on top.

Avocado Peanut Butter Smoothie

Ingredients:

• 1/2 medium avocado
• 1 1/2 cups milk
• 3 tbsp cocoa powder
• 1/2 cup peanut butter
• 2 tbsp honey

Directions:

• Blend avocado, milk, cocoa powder, and peanut butter in a blender until smooth.
• Add honey to taste and blend again.
• Serve immediately.

Blueberry Peanut Smoothie

Ingredients:

• 2 cups blueberries (fresh or frozen)
• ½ cup of low-fat milk
• 2 cups vanilla frozen yogurt
• 3 tbsp peanut butter
• ½ cup ice

Directions:

• Combine blueberries, peanut butter, and milk in a blender and blend for about 30 seconds.
• Add ice and frozen yogurt, and blend until smooth.
• Serve immediately.

Peanut Butter Strawberry Smoothie

Ingredients:

• 1 cup milk
• 1 ½ cups strawberries (fresh or frozen)
• 1 cup Greek yogurt (plain, non-fat)
• ¼ cup pineapple juice
• ⅓ cup creamy peanut butter
• 1 tbsp honey

Directions:

• Combine strawberries, yogurt, milk, peanut butter, and pineapple juice in a blender. Blend until smooth.
• Add honey to taste. Blend again.
• Serve immediately.