Cook of the Month: Terri Gilley, Cullman EC
Terri Gilley says she didn’t come from a family of cooks, but she’s made up for that fact by winning several cookoffs and most recently, she was named our Cook of the Month for October for her recipe for “Tiny’s Peanut Butter Ice Cream.” Terri says the “Tiny” in the recipe title is actually her nickname. She and her husband have farmed poultry, cattle and hay on their farm in the Brooklyn community, in the Holly Pond area of Cullman County for 37 years. Active in the Alabama Farmer’s Federation, she has won previous cooking awards and her recipes have been published in the Farmer’s Federation cookbook. She says she came up with the peanut butter ice cream recipe while relaxing by her swimming pool one day. She and her grandson love ice cream, and the peanut butter concoction was a hit. Her peanut butter brand of choice is Jif, adding, “If you want nuts, you can use the crunchy version.”
Tiny’s Peanut Butter Ice Cream
- 1 quart heavy whipping cream
- 2 14-ounce cans condensed milk
- 2 12-ounce cans evaporated milk
- 2 cups peanut butter
- 1 teaspoon vanilla
- Dash sea salt
- Milk (optional, if you need to finish filling cannister)
Whip whipping cream until it starts to thicken. Then add other ingredients and whip until thick. Put in ice cream freezer and add ice and ice cream salt. Churn until freezer shuts off.
This makes 1 gallon of the best peanut butter ice cream you will ever eat.
Peanut Crusted Chicken Tenders
- 1 pound chicken tenders
- 1 cup peanuts, crushed
- 1/2 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
Preheat oven to 400 degrees. Crush peanuts in a food processor or place in a zip-top bag and crush with a rolling pin. In a bowl, mix crushed peanuts, breadcrumbs, paprika, garlic powder, salt and pepper. In another bowl, whisk eggs and milk together. Dip chicken tenders into egg mixture, then coat in peanut mixture. Place on a greased baking sheet or air-fryer basket. Bake for 18-20 minutes (or air fry at 375 degrees for 10-12 minutes), flipping halfway through.
Courtesy: Alabama Peanut Producers Association
Brittany’s Cup
Filling Layer:
- 2 cups graham cracker crumbs (about 2 sleeves
- graham crackers)
- 2 cups powdered sugar
- 1 cup creamy peanut butter
- 1 cup butter (2 sticks), melted
Chocolate base and topping:
- 2 cups semi-sweet chocolate chips
- 6 tablespoons creamy peanut butter
- 1 pinch flaky sea salt, reserved for garnish
Prepare the filling layer:
In a large bowl combine graham cracker crumbs and powdered sugar. Stir in melted butter and 1 cup peanut butter until the mixture is fully combined. Set aside.
Topping and chocolate base:
In a microwave-safe bowl combine chocolate chips and 6 tablespoons peanut butter.
Microwave on ½ power, stirring every 30 seconds, until smooth.
Spread topping:
Pour HALF of the chocolate mixture into the bottom of 9×13-inch pan (or use a tart pan for a true “Reese‘s” look.) Refrigerate chocolate to set. Flatten the peanut butter graham cracker mixture evenly on top of hardened chocolate. Pour remaining chocolate on top of the peanut butter graham cracker mixture and smooth out. Sprinkle flaky sea salt on top of melted chocolate. Refrigerate for about 2 hours, or until firm. Cut into squares (or pie slices if using a tart pan) and serve. Resist the urge to eat the whole thing in one day!
Brittany DuBois, Tallapoosa River EC
Mom’s Blue Ribbon Peanut Brittle
- 1/2 cup Karo syrup (white)
- 11/2 cups sugar
- 1/2 cup water
- 2 cups raw peanuts
- 4 tablespoons butter
- 1 teaspoon baking soda
Cook sugar, syrup and water until a thread spins from spoon (about 8-10 minutes). Add peanuts. Cook, stirring constantly, until color changes from white to a slightly caramel. About 6-8 minutes. Add butter and stir until melted. Add soda stirring quickly and pour immediately into a well-buttered large pan. Pull edges out while hot. Cool and break into pieces.
Deborah Wood, Cullman EC
Peanut Butter Fingers
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, tightly packed
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup whole grain rolled oats
- 11/3 cups all-purpose flour
- 1/2 cup creamy peanut butter (not all natural)
Preheat oven to 350 degrees. Grease and flour a 13×9-inch baking pan. Blend butter and both sugars until smooth. Beat in egg, salt, vanilla and baking soda. Stir in oats, flour, and peanut butter. Dough will be stiff. Press into prepared pan. Bake until golden brown; about 25 minutes.
Icing:
- 2 cups powdered sugar, sifted
- 1/2 cup creamy peanut butter
- 1/4 cup whole milk
Beat all together until smooth. Spread on cooled peanut butter fingers. Ground roasted peanuts may be sprinkled on top, if desired.
Andrea Carpenter, Clarke-Washington EMC
Peanut Butter Chicken
- 1 pound chicken breast, cubed
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 2 cloves garlic
- 1 teaspoon fresh ginger, minced
- 1/2 cup warm water
- 1 tablespoon vegetable oil
- Peanuts, chopped (optional garnish)
- Green onions, chopped (optional garnish)
Whisk in a bowl until smooth: peanut butter, soy sauce, honey (or brown sugar), garlic, ginger and warm water. Heat a skillet over medium-high heat. Add vegetable oil and sear the chicken until brown and cooked through. Pour sauce over cooked chicken and simmer for 3-5 minutes until sauce thickens. Remove from heat when thickened. Serve with jasmine rice and garnish with chopped peanuts and green onions.
Laurie Myer , Southern Pine EC
Peanut Butter Fudge
- 1 box vanilla almond bark
- 1 18-ounce jar peanut butter, crunchy or creamy
- 1 bag chocolate chips
Melt all 3 ingredients together and pour into a wax paper-lined pan. Set in the refrigerator until fudge is thick enough to cut into pieces.
Gladys Anderson, Marshall-DeKalb EC
Peanut Butter Game Day Snack Mix
- 4 cups Chex cereal
- 2 cups pretzels
- 2 cups popcorn
- 11/2 cups roasted peanuts
- 1/2 cup peanut butter
- 1/4 cup butter
- 1 cup chocolate candies
- Peanut butter chips, optional
Melt peanut butter and butter together. Drizzle over Chex, pretzels, popcorn and peanuts. Toss to coat, spread on baking sheet and let cool. Once cooled, mix in chocolate candies and peanut butter chips. The perfect sweet and savory snack!
Courtesy: Alabama Peanut Producers Association
The Buttered Home
I am a classic child of the 70’s and am hopelessly hooked on the flavor combination that is chocolate and peanut butter! From the classic PB “cup” candy all the way up to when the movie “E.T.” came out and I got hooked on Reese’s Pieces candy! Truthfully though, peanuts have always been in my blood. My Daddy Joe and my uncles farmed peanuts in Pike County. My own Daddy, aka “Papa,” also worked many an hour in peanut fields earning a little money as a teen. We love peanuts so much, that I have included a number of great peanut recipes at thebutteredhome.com so be to check those out. This month I’m going back to my own childhood and giving you this sweet Chocolate Mayonnaise Cake with Peanut Butter Frosting!
Chocolate Mayonnaise Cake with Peanut Butter Frosting
For the Cake:
- 2 cups all-purpose flour
- 2/3 cup cocoa
- 11/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 eggs
- 1.66 cup sugar (12/3 cups plus 1 tablespoon)
- 1 teaspoon vanilla
- 1 cup mayonnaise
- 1.33 cups water (11/3 cups)
- For the Frosting:
- 3 cups powdered sugar
- 1/3 cup creamy peanut butter
- 11/2 teaspoons vanilla
- 3-4 teaspoons water
Preheat the oven to 350 degrees. Prepare a 9×13-inch baking dish or cake pan with nonstick spray. In a large bowl, mix eggs, sugar, vanilla, mayonnaise and water.
In another bowl, sift flour, cocoa, baking powder and baking soda. Add dry ingredients to wet in two stages, mixing on low to medium speed after each addition.
Pour into prepared pan and bake for 30 minutes or until a knife comes out clean. Alternatively, the center temperature should be around 205 degrees for a perfect cake. Cool completely before frosting.
Making the frosting:
Cream peanut butter and vanilla. Add in powdered sugar a cup at a time until incorporated. May need to add the water while adding the powdered sugar to reach the desired consistency of frosting. This usually takes 3 to 4 teaspoons of water.
Spread over cooled cake, working from the center out to spread evenly.
