The PB My Way recipe contest is in its fifth year. Submit a favorite recipe that is truly unique to your region of the "United States of Peanut Butter."
Through March 31, individuals can submit their favorite regional peanut butter-powered recipe to Southern Peanut Grower’s Facebook page. Recipe photos are encouraged, but not required.
Individuals are encouraged to submit a recipe unique to their region: West, Southwest, Midwest, Southeast or Northeast.
Throughout the month, SPG will post qualified entrants to its Facebook page. From April 1 through April 16, individuals will be able to visit SPG’s Facebook page to vote for their favorite regional recipe.
Each regional winner will receive a year’s supply of peanut butter, and their recipe professionally photographed. From the five, SPG will select the grand winner, who also will receive an iPad.
From Peanut Butter Chicken Enchiladas in the Southwest to Maple Peanut Butter Donuts in the Northeast, Southern Peanut Growers is looking for peanut butter recipes that reflect the ingredients, palates and cooking styles from each entrant’s region.
“The recipes we create and the foods we eat are among the only experiences we still have that are unique to our part of the country,” said Leslie Wagner, executive director, Southern Peanut Growers. “Through this year’s ‘PB My Way’ contest, we seek to spotlight regional, time-honored recipes and new creations alike, while uniting peanut butter lovers everywhere through the love we have for this versatile ingredient.”
To inspire “PB My Way” participation, Southern Peanut Growers is offering five of its own recipes – one for each region in the “United States of Peanut Butter.”
Peanut Butter Chicken Enchiladas
From the Southwest Region
2 jars (7 oz) medium taco sauce
1/4 cup creamy peanut butter
1/4 cup chopped chiles
12 soft corn (or flour) tortillas
4 cups shredded, cooked chicken
2 tbsp lime juice
1 cup shredded cheddar cheese
1/2 cup crumbled queso fresco
1/4 cup finely chopped peanuts
1/4 cup fresh cilantro leaves
2 tbsp finely chopped red onion
Preheat the oven to 425°F. Whisk the taco sauce with the peanut butter; stir in the chilies. Toss all but 1 cup of the sauce with the shredded chicken. Spoon chicken into tortillas and fold to enclose.
Arrange the rolled tortillas, seam side down, in a 9 x 13-inch casserole dish. Stir lime juice into the reserved sauce mixture. Pour the sauce down the center of the casserole dish; sprinkle with cheddar cheese. Bake for 20 minutes or until heated through.
Toss the queso fresco with the peanuts, cilantro and red onion. Scatter over the top of the casserole.
Peanut Butter Strawberry Pineapple Smoothie
From the Western Region
1 1/2 cup fresh or frozen strawberries
1 cup plain, fat free Greek yogurt
1 cup milk
1/4 cup pineapple juice
1/3 cup creamy peanut butter
1 tbsp honey (approx.)
Place the strawberries, yogurt, milk, pineapple juice, peanut butter and honey in a blender. Puree until very smooth. Adjust honey to taste. Serve immediately. Make 2 to 4 servings.
Peanut Butter Loaf with Chocolate Chips
From the Midwest Region
1 cup creamy peanut butter
1 cup granulated sugar
1 cup milk
1 3/4 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/3 cup unsalted peanuts halves
1/3 cup semi-sweet chocolate chips
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper so it over hangs the edges. Beat the peanut butter with the sugar until creamy. Add the eggs, one at a time, until well incorporated. Beat in the milk until smooth.
Stir the flour with the baking powder and salt. Stir into the wet mixture just until combined. Pour the batter into the prepared pan. Scatter the peanuts and chocolate chips over the top of the loaf.
Bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the loaf. Transfer to a wire rack to cool for 10 minutes. Use the parchment paper to lift the loaf out of the pan and directly onto the rack cool completely.
Maple Peanut Butter Donuts with Candied Peanuts
From the Northeast Region
1/3 cup creamy peanut butter
1/4 cup packed dark brown sugar
1/3 cup milk
2 tbsp melted unsalted butter
1 tsp maple extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted peanuts
1/4 cup real maple syrup
3/4 cup icing sugar
2 tbsp creamy peanut butter
2 tbsp milk
Donuts: Preheat the oven to 325°F. Grease a mini donut pan with nonstick cooking spray. Beat the peanut butter with the brown sugar until smooth. Add the milk, melted butter, egg and maple extract until well combined. Stir the flour with the baking powder and salt. Stir into the wet mixture until just combined.
Scrape the batter into a re-sealable plastic bag; snip off the bottom corner and squeeze out all the air. Slowly pipe the batter into each cavity so it is halfway full.
Bake for 5 to 6 minutes or until golden. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Repeat with remaining batter to make 36 donuts.
Maple Peanuts: Place the peanuts and maple syrup in a medium nonstick skillet set over medium-high heat. Cook, stirring constantly, for 5 to 7 minutes or until the syrup has caramelized. Transfer to a parchment-lined baking sheet in a single layer; cool completely. Finely chop.
Glaze: Stir icing sugar with peanut butter and until smooth. Add additional milk, 1 tsp at a time, until desired consistency is achieved. Dip the top of each donut into the glaze. Set on a wire rack and sprinkle with chopped peanuts. Let stand until set.
Tip: Use leftover candied peanuts over ice cream or to garnish other baked goods, such as cakes, banana bread or chocolate chip cookies.
Peanut Butter BBQ Ribs
From the Southeast Region
8 cups water
1 cup rice vinegar
1/4 cup soy sauce
1/4 cup granulated sugar
1/4 cup salt
2 tbsp Chinese Five Spice
2 racks pork back ribs, about 2 lb each
1/4 cup ketchup
3 tbsp soy sauce
3 tbsp creamy peanut butter
2 tbsp rice vinegar
2 tbsp honey
1 tbsp Chinese hot sauce, such as Sriracha
Thinly Sliced green onion
Crushed unsalted peanuts
Brine: Combine water, vinegar, soy sauce, sugar, salt and Chinese five spice in a large saucepan. Bring to a boil and cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely.
Place the ribs in a re-sealable plastic bag and fill with the brine. Refrigerate, turning occasionally for 6 hours or overnight. Remove ribs from brine; discard excess brine.
Sauce: Whisk the ketchup with the soy sauce, peanut butter, rice vinegar, honey and hot sauce; set aside.
Preheat the oven to 325°F. Arrange the ribs on a baking sheet fitted with a cooking rack; cover with foil. Bake for 1 hour; remove foil. Bake, basting with the peanut sauce every 30 minutes, for 2 hours or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onion and peanuts over the ribs.
Tip: Double the sauce recipe and save half to serve with the cooked ribs for dipping.
Visit PeanutButterLovers.com for details about the PB My Way contest. Southern Peanut Growers is a non-profit trade association representing peanut farmers in Georgia, Alabama, Florida and Mississippi. The organization educates American consumers about the U.S. peanut industry and its products.