Today is a celebration of peanut butter. When meat was rationed during War World II, peanut butter became a staple because it’s high in protein. Peanut butter cookies are some of my favorites, and I hope you enjoy my new creations using Do-Si-Dos and Tagalongs.
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Do-Si-Dos are a peanut butter lover’s dream come true. A peanut butter filling holds together two oatmeal cookies. Three cookies contain 160 calories. Reserve some to make a spicy Thai dish and you won’t feel guilty about the calories.
PAD THAI WITH BAKED CHICKEN AND SPICY DO-SI-DO PEANUT SAUCE
Recipe by Connie Post
FOR SPICY DO-SI-DO PEANUT SAUCE
3 Do-Si-Do cookies, crushed
½ cup creamy peanut butter
2 tablespoons tamari sauce
1/8 teaspoon powdered ginger
1 teaspoon sesame oil
1 teaspoon fruit preserves (I had blackberry on hand)
2 teaspoons sriracha sauce
½ cup water
In a medium-size bowl, mix all ingredients until thoroughly combined. Set aside.
FOR BAKED CHICKEN
8 Do-Si-Dos, crushed
½ teaspoon powdered ginger
½ teaspoon garlic powder
1/2 teaspoon red pepper flakes
salt and pepper
3 boneless chicken breasts
Preheat oven to 400 degrees Fahrenheit. In a medium-size bowl, combine all dry ingredients. Pour mixture into a gallon-size plastic baggie. Place chicken breasts, one at a time, in baggie and coat thoroughly. Place chicken breasts in a greased baking dish and bake 20-25 minutes, or until juices are clear or a meat thermometer reads 160-170 degrees.
Allow chicken breasts to rest while you make the Pad Thai.
PAD THAI
4-6 ounces rice noodles
2 tablespoons coconut oil
2 tablespoons garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
½ red bell pepper, thinly sliced
¼ large white onion, coarsely chopped
generous handful of snow peas
2 tablespoons tamari
Place rice noodles in a medium-size bowl. Pour very hot water over them. Let set for 5 minutes. Heat wok on medium-high heat. Add coconut oil. Add garlic and ginger and cook for about 1 minute. Add vegetables and cook about 2 minutes, stirring constantly to keep vegetables from sticking or burning. Add tablespoons tamari. Add ½ cup of peanut sauce and mix well. Drain rice noodles and add them to the wok. Stir until thoroughly combined and remove from heat.
To serve, place Pad Thai on a plate. Add thin slices of chicken breast on top. Spoon peanut sauce over chicken slices.
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Vanilla cookies topped with a layer of peanut are dipped in chocolate to form Tagalongs, the most decadent of all Girl Scout Cookies. Two cookies contain 140 calories. Reserve a few to make killer chocolate cupcakes.
TAGALONG PEANUT BUTTER CUPCAKES WITH CRUNCHY-CREAMY FILLING
Recipe by Connie Post
3 Tagalongs, finely chopped
½ cup creamy peanut butter
1 chocolate fudge cake mix
1 tub chocolate icing
24 whole Tagalongs (optional)
Mix chopped Tagalongs and peanut butter in a bowl. Set aside. Make cake mix, following recipe. Line cupcake tin with paper cupcake liners. Spoon a couple tablespoons of cake mix batter in each baking cup. Carefully drop a small amount of peanut butter filling, being careful to keep it in the center of the baking cup. Then spoon more batter on top (each baking cup will have about 1/3 cup of batter). Bake cupcakes a s directed on cake mix box. Cool completely. Frost cupcakes with chocolate icing. Top with a whole Tagalong (optional).
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