2008 National Peanut Festival
Adult Grand Prize Winner
Ann Fennell – Dothan
1 cup all-purpose flour
1 cup cheddar cheese, shredded
½ cup cocktail peanuts, chopped
½ teaspoon salt
¼ teaspoon paprika
1/3 cup peanut oil
1 cup sour cream
½ cup chicken broth
¼ cup mayonnaise
3 large eggs, beaten
2 cups cooked chicken, chopped
½ cup cheddar cheese, shredded
¼ cup fresh onion, minced
¼ teaspoon dried dill weed
3 drops hot sauce
¼ cup cocktail peanuts, chopped
Preheat oven to 350o. Combine flour, 1 cup cheddar cheese, ½ cup cocktail peanuts, salt and paprika. Stir well and add peanut oil. Press on bottom and along sides of a 9-inch deep dish pie plate. Bake for 12 minutes. Cool completely (about 15 minutes).
Mix sour cream, broth, mayonnaise and eggs. Stir with whisk until smooth. Stir in chicken, ½ cup cheese, onion, dill and hot sauce. Pour into cooled crust and put peanuts on top. Bake for 55 minutes. Cool 10 minutes and serve.
Paxton’s PB Cheesecake
2008 National Peanut Festival
Student Grand Prize Winner
Paxton Peacock – Wicksburg
1 ½ cups peanut butter Oreo cookies, crushed
4 Tablespoons butter, melted
4 Tablespoons sugar
4 (8 oz) packages cream cheese
1 ½ cups sugar
2 teaspoons vanilla
4 large eggs, add slowly to mix
2 cups peanut butter
2/3 cup evaporated milk
3 Tablespoons light corn syrup
1/3 cup light brown sugar
Mix crust ingredients together and place in a spring-form pan (a two-piece round pan with sides that can be removed through an interlocking band). Cool. Combine ingredients for filling and mix with a mixer. Pour filling over crust. Combine PB Mix ingredients in a pan and bring to a boil on the stove. Drop PB Mix in several places on top of filling and swirl with knife tip.
Bake at 325o for 50 minutes. Cool to room temperature, sprinkle with crushed peanuts and freeze. Once frozen, remove from freezer and remove from pan. Take left over PB Mix and smooth around edges. Thaw and serve.
Festive Beef Bites with Peanut-Bourbon Sauce
Brittney Kirkland - Newton
1 ½ pounds boneless beef top sirloin or shoulder center steak (cut ¾-inch thick)
1 medium red pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1- inch pieces
½ to ¾ teaspoon ground black pepper
1 can chunky pineapple
¾ cup whipping cream
½ cup chunky peanut butter
½ cup water
¼ cup bourbon
2 tablespoons soy sauce
2 Tablespoons molasses
2 teaspoons garlic, minced
¼ to ½ teaspoon crushed red pepper
24 6” bamboo skewers
Soak skewers in water 10 minutes. Drain. Cut beef steak into 1-inch pieces. Alternately thread 2 beef pieces, 1 bell pepper and 1 pineapple evenly onto each skewer. Season with black pepper. Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to boil. Reduce heat, simmer 12 minutes or until thickened, stirring frequently. Keep warm. Meanwhile, place ½ of skewers on rack in broiler pan – beef should be 3 to 4 inches from heat. Broil about 6 to 9 minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers. Serve with peanut sauce.
Rockin and Rollin Cherry Candies
Wanda Williams – Dothan
2 cups sugar
½ cup water
1/3 cup white Karo syrup
½ teaspoon salt
1 teaspoon vanilla
2 egg whites, beaten
1 cup cherries, chopped
½ cup peanuts, chopped
½ cup vanilla almond bark
¼ cup semi-sweet chocolate, melted
Mix sugar, water, syrup and salt. Bring to a boil. Cook until hard boil stage. Pour slowly into egg whites – while beating. Add vanilla, cherries and peanuts. Let cool until set. Microwave bark, dip candy, cool and drizzle with chocolate. Yields 2 doz.
Ultimate Peanut Butter Carrot Cake
Joanne McGhee – Dothan
1 box Betty Crocker Super Moist Carrot Cake Mix
½ cup Hellman’s mayonnaise
½ cup Sun-Maid raisins
½ cup pecans, chopped
2 (8 oz) packages cream cheese, softened
1 stick unsalted butter, softened
2 Tablespoons Spice Barn Peanut Butter Flavoring, optional
2 pounds powdered sugar
½ cup crunchy peanut butter
1 jar Planters peanuts, chopped and divided
Prepare cake as directed on box and add mayo, mix well. Fold in raisins and pecans. Place batter in 2 round, 8-inch cake pans and bake as directed. Allow to cool.
For frosting: Mix cream cheese, butter and flavoring well. Gradually add sugar then peanut butter, mix well.
Assemble cake: Place one cake layer on a serving plate and spread with frosting; repeat procedure with second layer. Sprinkle ¼ cup peanuts on top of cake. Gently press remaining peanuts into frosting on side of cake.
Nutter Butter Bon Bons
Donna Turner – Ozark
1 (18 oz) jar creamy peanut butter
1 cup butter, softened
3 cups Golden Grahams cereal, crumbed
4 cups powdered sugar
1 (6 oz) package butterscotch morsels
Beat peanut butter and butter at medium speed with electric mixer until creamy. Add crumbs, beating until well blended. Gradually add powdered sugar, beating at low speed until blended. Using a melon scoop, shape into one-inch balls. Cover and chill one hour. Melt butterscotch morsels in microwave safe dish. Pour into small Ziploc bag with a tiny corner snipped off. Drizzle over 1-inch bon bons.
Nutter Butter Cheesecake Truffles
Traci Mitchell – Dothan
1 package Nutter Butter Cookies, divided
1 (8 oz) package cream cheese, softened
1 package white chocolate candy coating, melted
*1 teaspoon LorAnn Cheesecake Flavoring (optional)
Crush 5 of the cookies to fine crumbs in food processor; reserve for later use. Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into
1-inch balls. Refrigerate until firm, about an hour.
Melt white chocolate candy coating and cheesecake flavoring according to package directions. Dip balls into chocolate; place on baking sheet lined with wax paper. Sprinkle with reserved cookie crumbs. Store covered in refrigerator. Makes about 42 truffles.
*Note: LorAnn flavorings can be found in most cake and candy supply stores.
Charlotte Fulgham – Ariton
1 cup (2 sticks) butter or margarine
1 cup sugar
1 ½ cups roasted peanuts, chopped
½ teaspoon vanilla flavoring
40 saltine crackers (or graham crackers)
Arrange crackers in a single layer on a cookie sheet. Bring to a boil first 3 ingredients for 3 minutes, stirring often. Add vanilla. Mix well. Spoon peanuts in center of each cracker.
Pour remaining sauce over each cracker being sure to cover top of each one. Bake in 350o oven for 12 minutes. Remove with spatula immediately to a wire rack to cool. Store in air tight container.