CRAZY NUT Peanut Butter BROWNIES "APACHE BROWNIES" print version

INGREDIENTS:
200 g CRAZY NUT Peanut Butter - crunchy
200 g Sugar
2 Eggs
50 g Flour
200 g Whipping Cream (liquid)
Pinch of vanilla power or ½ tsp. liquid vanilla
Pinch of salt
Optional: Add 50 g of semi-sweet chocolate pieces or shredded coconut.

Mix together all of the above ingredients until well blended.Grease a 9" x 9" square pan lined with baking paper. Spread the mixture evenly in the pan. Bake in a preheated oven at 350º F for 30 minutes or until done. Let cool 15 minutes, then invert the pan and remove the brownie. Top with a dark chocolate frosting or drizzle each serving with raspberry syrup and serve with a scoop of vanilla ice cream.
Note: This recipe was created at the La Gamella Restaurant in Madrid, Spain.                                 

CRAZY NUT GARBANZO PATÉ
("PALOMINO PATE") print version

INGREDIENTS:
300 g Garbanzos (chick peas) - Cooked
30 g CRAZY NUT Peanut Butter - creamy or crunchy
125 g Natural Yogurt
60 ml Lemon Juice - freshly squeezed
1 small Garlic clove - peeled
3 g Cumin (1/2 tsp) - powder
10 g Parsley (2 tsp) - chopped
Salt to taste

Put all of the ingredients into a blender and mix well until the paté is smooth. Refrigerate for at least two hours before serving. To serve, spread on crackers, toast triangles or vegetables such as cucumber slices or use as a dip with carrot sticks and celery sticks.

CRAZY NUT SPANISH SAUCE
print version
(great for salads, meats, chicken or fish)

INGREDIENTS:
450 ml Virgin Olive Oil
100 g CRAZY NUT Peanut Butter - creamy or crunchy
50 ml Sherry Vinegar (or to taste)
50 g Dijón Mustard (with or without seeds) - or to taste
15 g Mix of dried Herbs such as Rosemary, Thyme, Sage, Basil, etc. gusto
10 g Cumin powder (optional)
Salt to taste
Note: Recipe may be cut in half.

Mix together the olive oil, the CRAZY NUT Peanut Butter and the Dijón mustard. Add the vinegar, the herbs, the cumin and the salt. Mix well.Use as a salad dressing or use to baste chicken breasts, pork or beef ribs, salmon, snapper or other fish or shish kabobs made with meat, chicken and vegetables.
Refrigerate to preserve.                                          

CRAZY NUT CHEESE CAKE
("CHEYENNE CHEESECAKE") print version

THE BASE: Prepare a graham cracker cookie crust and pat onto the bottom and 1" up the sides of an 8" cheese cake pan with removeable sides. Bake in the oven at 350º F for 10 minutes or until lightly browned. Cool.
INGREDIENTS FOR THE CHEESECAKE:
500 g Philadelphia Cream Cheese
130 g CRAZY NUT Peanut Butter - creamy
190 g Sugar
30 g Flour
4 u Beaten Eggs
125 g Whipping cream or sour cream
Raspberry Preserves or any other type of fruit preserves.
Mix together well the sugar, the Philadelphia cream cheese, the CRAZY NUT Peanut Butter and the flour. Add the beaten eggs and mix well again. Incorporate the whipping cream or the sour cream into the previous mixture. Pour on top of the cooled graham cracker crust. Bake in an oven preheated oven to 350º F for 50 minutes or until done. Let cool and remove from pan. Top with a fruit preserve. Refrigerate for three hours or overnight. For the best flavor, remove from the refrigerator half an hour before serving.                    

CRAZY NUT NO BAKE CHEESE CAKE
print version
("MAGIC OF VIRGINIA")
THE BASE: Prepare a graham cracker cookie crust and pat onto the bottom of a 24" x 24" square pan. Bake in the oven at 350º F for 10 minutes or until lightly browned. Cool. Note: A vanilla or chocolate cake may also be used as the base for this dessert.
FIRST LAYER ON TOP OF THE BASE:
500 g Philadelphia Cream Cheese
250 g CRAZY NUT Peanut Butter - creamy

200 g Powered Sugar (Confectioners Sugar)
SECOND LAYER: Chocolate Truffle (Whipping cream with dark chocolate prepared at bakeries for desserts) or a Chocolate Mousse.
Mix together well the Philadelphia Cream Cheese and the powered sugar. Add the CRAZY NUT Peanut Butter. Spread the cream cheese-peanut butter mixture on top of the base. Spread a 2 cm (3/4 inch) layer of chocolate truffle or mousse on top. Refrigerate for at least three hours or overnight. Decorate with chopped roasted peanuts, raspberry preserves, chocolate jimmies or any other ideas. This dessert may be frozen.                                                    

CRAZY NUT ICE CREAMS
print version
Add 85 g (or to taste) of Crazy Nut Peanut Butter - creamy or crunchy - for each liter of vanilla ice cream base.

CRAZY MOUSSE: Add 85 g (or to taste) of Crazy Nut Peanut Butter - creamy or crunchy - for each liter of chocolate ice cream base.                                    

CRAZY NUT MELODY OF CHOCOLATES
print version

INGREDIENTS:
450 g Crazy Nut Peanut Butter - creamy
250 g White chocolate bar
250 g Dark Chocolate bar (type used for desserts)
Strawberries or other fruitPlace
225 g Crazy Nut Peanut Butter and the dark chocolate in a sauce pan and on top of a water bath. Heat to melt the chocolate and mix well with the Crazy Nut Peanut Butter. Place the other 225 g of Crazy Nut Peanut Butter and the white chocolate in another sauce pan over a water bath. Heat to melt the chocolate and mix well with the Crazy Nut Peanut Butter.
Note: Each of the chocolate- Crazy Nut Peanut Butter combinations may also be placed in a microwave at a low setting to melt the chocolate and incorporate the Crazy Nut Peanut Butter.
Dip the fresh strawberries or other fruit into the of the chocolate- Crazy Nut Peanut Butter mixtures.
Great to serve as a special dessert or to decorate cakes.                                                                

CRAZY NUT TUNA SALAD
print version
("Tomahawk Salad")
INGREDIENTES:
200 g Tuna
90 g Crazy Nut Peanut Butter- cremosa o crujiente 50 g Mayonnaise
1 Teaspoon of lemon juice
1 u Hard boiled egg finely chopped
1 u Médium pickle finely chopped
Several drops of hot sauce (optional)
Note: u = unit
Mix all of the ingredients together well. Fill tomatoes or hard boiled eggs with the mixture. Also spread on toast triangles for a new appetizer. Try using this mixture to make a tasty sandwich.                     

CRAZY NUT SATAY SAUCE print version

INGREDIENTS:
50 ml Olive oil
90 g Onion - finely minched
2 Garlic cloves - finely minced
10 g Ginger root - finely minched
15 g Wine vinegar
15 g Brown sugar
100 g Crazy Nut Peanut butter - creamy or crunchy
5 g Cilantro - dried
10 g Soy sauce
15 g Lemon juice
Hot sauce to taste or use chili peppers
4 Chicken breasts
Marinade:
2 garlic cloves finely chopped, juice of 1 lemon, 50 ml soy sauce, 15 g ginger root - grated and 100 ml white wine.
Marinate the chicken breasts overnight Cut into strips and slide onto skewers. Grill on the barbacue or in the oven basting with the marinade.
Satay Sauce:
Cook the onion, garlic and ginger root in the olive oil until tender. Add the wine vinegar and brown sugar. Remove from heat and add the peanut butter, cilantro, soy sauce, lemon juice and hot sauce to taste. Spoon over the grilled chicken before serving.

CRAZY NUT CHEESE SANDWICH
print version
"Arapaho Sandwich"

INGREDIENTS:

250 g Soft cheese spread
85 g Butter or soft margarine
165 g Crazy Nut Peanut Butter-creamy or crunchy

Mix all the ingredients together . Spread on bread slices or use it on toast points or crackers for snacks or aperitifs.

CRAZY NUT PIZZA print version

Spread Crazy Nut Peanut Butter (creamy or crunchy) on top of an unbaked pizza base. Sprinkle grated cheese on top such as mozzarella or cheddar or crumbled blue cheese. Top with any other type of ingredients, ie. red or green pepper strips, fried bacon, ham, sliced olives, grated carrots, tuna, etc. Bake 20 minutes or until done.

CRAZY NUT APPETIZERS, SANDWICHS AND SNACKS (hot): print version

Spread one side of a piece of sandwich bread with Crazy Nut Peanut Butter (creamy or crunchy). Place a piece of boiled ham and a piece of cheese on top. Spread another piece of sandwich bread with Crazy Nut Peanut Butter (creamy or crunchy) and place on top to make a sandwich. Spread butter or margarine on the outside of the sandwich. Grill on both sides until lightly browned and the cheese has melted. Serve as a sandwich or cut into triangles to serve as appetizers. Also try filling the sandwich with fried bacon, tomato slices, etc.

CRAZY NUT MEDITERRANEAN SAUCE
print version

INGREDIENTS:
1 Large onion - diced
1 Medium red pepper - diced
1 Medium green pepper - diced
1-2 Cloves garlic finely chopped
Olive oil
25 g Crazy Nut Peanut Butter - creamy or crunchy
75 ml White wine or dry sherry or cava
75 ml Chicken stock
1 Chicken or rabbit cut up or a whole pork loin
Brown whichever meat you have selected in the olive oil. Remove from the pan. Sauté the onion, red and green pepper and garlic until tender. Stir in the Crazy Nut Peanut Butter, white wine and chicken stock. Bring to a boil. Add the browned meat and cover. Turn down to a low heat and simmer for 35 - 40 minutes or until done. Serve with rice.
Note: Instead of meat, one can substitute other vegetables cut into larger pieces such as mushrooms, zucchini, green beans, etc.