March is the perfect time to enjoy peanuts and peanut butter treats. Kids and peanut butter go together. Although some kids suffer with peanut allergies, most kids love the taste of peanut butter.
In March, we celebrate National Peanut Month. Here are some fun peanut facts you may not know from the National Peanut Board.
Peanuts are the number one snack in the United States. Peanuts are high in protein and B vitamins. The leading use of peanuts in the U.S. is peanut butter.
It takes about 540 peanuts to make a 12-ounce jar of peanut butter. The average child will eat 1,500 peanut butter and jelly sandwiches before graduating from high school.
Mile-High Peanut Butter Brownie Pie
1 Pillsbury refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Pillsbury Chocolate Chunk Brownie Mix
1/4 cup Reese's peanut butter chips
1/3 cup Crisco Pure Vegetable Oil
3 tablespoons water
1 LAND O LAKES Egg
1 package (8 oz) cream cheese, softened
1/2 cup Jif Creamy Peanut Butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons Fisher Party Peanuts, chopped
2 tablespoons Hershey’s mini chips semi-sweet chocolate
Heat oven to 350 F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
Peanut Butter S'more Bars
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup candy-coated chocolate candies
Heat oven to 350 F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy.
Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Peanut Butter and Banana Crescents
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/2 cup creamy peanut butter
1 medium banana, sliced (1 cup)
1 egg, beaten
1 tablespoon roasted salted sunflower nuts or sesame seed
Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Cut each rectangle in half; press into 3 1/2-inch squares.
Spoon peanut butter in center of each square; top with 2-3 banana slices. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with sunflower nuts.
Bake at 375 F 12 to 16 minutes.
Peanut Butter Banana Sweet Rolls
1 can (12.4-oz) Pillsbury refrigerated cinnamon rolls with icing
1/2 cup peanut butter
Bake cinnamon rolls as directed on package.
In medium bowl, mash banana with a fork. Stir in peanut butter and reserved icing until blended to create a peanut butter dipping sauce. If mixture is too thick, stir in water, 1 teaspoon at a time, until it reaches desired consistency. Spread on warm rolls.
Thai Shrimp Pizza
Peanut butter is the secret ingredient to this main dish meal the entire family will love. Try Thai Shrimp Pizza on your next family pizza night
1 can Pillsbury refrigerated thin pizza crust
10 oz uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Jif Extra Crunchy Peanut Butter
1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley
2 tablespoons Thai chili garlic paste
2 cups shredded Italian cheese blend (8 oz)
1/2 cup chopped fresh cilantro
Heat oven to 425 F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 16 1/2x11 1/2-inch rectangle. Bake 5 minutes.
Meanwhile, cut shrimp in half; place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water with wire whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat. Spread remaining peanut butter mixture over crust to within 1/4 inch of edges. Top with cheese and shrimp mixture.
Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro.
You can find these peanut-packed recipes and many other peanut recipes at the Pillsbury website. Celebrate the peanut during March.
Whether your family prefers peanuts by the handful, peanut butter and jelly sandwiches, peanut butter cookies or other tasty treats, celebrate National Peanut Month by enjoying peanuts, one of nature's favorite foods.