Peanut Butter Oatmeal Breakfast Blondies

1/3 cup Peanut Butter
1/3 cup brown sugar
2 1/2 tablespoon butter
1 large egg
1/2 teaspoon vanilla
1 cup very ripe banana, mashed
1/3 cup all-purpose flour
1/4 teaspoon baking soda
2/3 cup Old Fashioned Rolled Oats
2 tablespoon wheat germ

Preheat oven to 350 degrees F.

Line an 8x8 or 9x9 pan with parchment paper, allowing enough to paper to overhang on the sides to grasp and remove bars from pan.
In a mixing bowl, beat peanut butter, brown sugar, and butter until smooth and fluffy. I find an electric mixer works best for this.
Add the egg and vanilla, stir until combined.
Stir in the banana.
Add the oats, flour, wheat germ and baking soda until completely combined.
Spread in prepared pan.
Bake 20 to 22 minutes until set and lightly browned. Do not over-bake.

Remove from oven and cool 20 minutes in pan before cutting into bars.

Package individually in zip-top bags for easy breakfasts or snacks.

Store on countertop 3 to 4 day or in refrigerator 7 to 8 days.

Instant Pot Pad Thai

3-6 pounds chicken breast, cubed
1 cup sliced green onions
1 cup soy sauce
1/2 cup fish sauce
3/8 cup (or 6 Tablespoons) sesame oil
3/8 cup (or 6 Tablespoons) rice wine vinegar
1 1/3 cup brown sugar
2/3 cup peanut butter
12 cloves garlic, minced
4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 cup lime juice (about 8 small limes)
1 (10 ounce) bag matchstick carrots

3 cups coleslaw mix
4 cups vegetable broth
2 (14 ounce) box rice noodles
½ cup chopped cilantro, to garnish
1 cup coarsely chopped peanuts, to garnish
Optional: 8 eggs, 4 cup fresh bean sprouts, 4 red bell pepper, thinly sliced

In a large skillet, brown the chicken on all sides. Set aside.
Add to a Crock-Pot: soy sauce, fish sauce, sesame oil, brown sugar, peanut butter, garlic, ginger, red pepper flakes, lime juice, and broth, mixing well. Add in green onions and carrots.
Cover and cook on low for 4 hours.
OR, prepare the liner of the electric pressure cooker with non-stick cooking spray. To the liner, add carrots, coleslaw mix, green onions (and red bell pepper, if desired). Pour liquid mixture over the  vegetables and stir. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 7 minutes. After the cycle, perform a quick release.
Once vegetables and broth are cooked (either method), stir in the noodles and stir well. (Break the noodle in half if needed.) Put lid back on (either slow cooker or pressure cooker) and let cook (slow cooker) or rest (pressure cooker) for 10 minutes.

If you want to add the eggs, in a separate pan cook the eggs by scrambling the eggs, stirring occasionally. Add to the pot once the noodles are done.
When the noodles have softened to your desired texture, serve with chicken, cilantro, peanuts and fresh bean sprouts, if desired.
Modified from the recipe at Large Family Table

No-Bake Dark Chocolate and Oat Clusters

3 cups old-fashioned rolled oats
1.5 cups peanut butter
1.5 cups semisweet chocolate chips
1.5 cups milk

Place oats into large mixing bowl.

Heat peanut butter, milk, and chocolate chips in a saucepan over low heat until chips melt.

Pour chocolate mixture over oats and stir to combine.

Line a baking sheet with parchment paper. Using a small ice cream scoop, form ball-shaped portions. Roll in your hands if necessary to make sure clusters stay intact. Place the clusters onto the baking sheet where they are not touching. Let set in fridge for 10 minutes before serving.

Serves 50

Source: Cooking for a Crowd

Peanut Butter Cookies

Makes 20 dozen cookies

4 cups shortening
4 cups packed brown sugar
4 cups sugar
8 eggs
4 cups peanut butter
4 teaspoons vanilla extract
10 cups flour
4 teaspoons baking soda
4 teaspoons salt
1 cup chopped nuts (optional)

Cream shortening and sugars.
Add eggs, vanilla and Peanut butter, mix well.
Add flour, baking soda and salt, mix well.
Stir in peanuts if desired.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Flatten with fork if desired.
Bake at 350 for 10-12 min or until set.

Source: Food.com

Freezer Friendly Sandwiches: Freezer Meal Large Family Style

For each loaf of bread, you will get 6-7 sandwiches. You may increase this recipe as many times as you have freezer space.

For Cheese Sandwiches

Use two slices of bread and two slices of cheese. You can also add a slice of lunch meat to them like ham or turkey.

Mark “Cheese" or whatever is on it on individual Ziploc sandwich baggies. Put each sandwich in a zip-lock sandwich baggie and push out all the air, then place those in a large freezer bag.

For Cheese Sandwiches, Just Thaw and Eat: On the morning of the day you are ready to eat them, just pull one large baggie full of them out of the freezer and let it thaw.

For Grilled Cheese Sandwiches, Grill: Spread a thin layer of butter or margarine on the outsides of the frozen or defrosted sandwich. Then grill in a panini press about 4 to 5 minutes or on a grill for about 3 minutes per side, or until the outsides are golden brown.

For Toasted Cheese Sandwiches, Bake: Preheat the oven to 400F, and bake on a baking sheet for 5 to 8 minutes, flip and bake another 5 to 8 minutes. If you want them to have a toastier look, you can then turn the oven to broil, keep the tray on the middle rack, and broil for 1 minute. 

For Peanut Butter and Jelly Sandwiches

For each loaf of bread, you will need
1/2 jar peanut butter and 1/3 jar jelly. 

Lay out all slices of bread. Label sandwich bags.
Spread peanut butter on each side of bread. Spread jelly on one side. Place both slices of bread together.
Bag sandwiches into sandwich bags. Then place into another large freezer or bread bag and freeze.

On the morning of the day you’re going to eat them, just pull one large baggie full of them out of the freezer and let it thaw.

Noodles with Satay Sauce

1 lb Spaghetti noodles, whole grain or regular, uncooked  

2 lb -3 lbs Chicken breast, boneless, skinless, fresh or frozen, raw, ¹⁄2" diced

2 lb 10 oz Broccoli, frozen, cut and thawed

³⁄4 cup Peanut butter, smooth

³⁄4 cup Water

³⁄4 cup Soy sauce, low-sodium 

¹⁄4 cup Cider vinegar

¹⁄4 cup Sugar, granulated

2 tsp Ginger root, raw, minced

4 cloves OR 2 tsp Garlic, fresh, minced

¹⁄2 tsp Red pepper flakes

4 tsp Cornstarch 

¹⁄2 cup Green onion with tops, fresh, chopped (optional)

¹⁄2 cup Cilantro, fresh, chopped (optional)

25 Lime wedges, fresh (optional) 

Red Pepper Flakes (optional)

Cook spaghetti noodles until al dente, breaking in half when added to boiling water. Do not overcook. Drain well. Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. Over medium–high heat, brown all sides of diced chicken, 10–15 minutes.

Add thawed and drained broccoli to the skillet and cook for 15 minutes, or until broccoli is tender, but not mushy.  

Prepare sauce:      

In a medium microwavable bowl, combine peanut butter, ¹⁄2 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes. Microwave sauce for 1 minute; whisk sauce and microwave for 1 more minute, whisk again. (Note: Sauce will look stringy.) In a small bowl, whisk remaining ¹⁄4 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 1 minute or until thick. Whisk until sauce is a smooth-thick consistency. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.     

In a large bowl, toss peanut sauce, chicken, broccoli, and noodles. Garnish each serving with a sprinkle of red pepper flakes,1 tsp of green onions, 1 tsp of cilantro, and one lime wedge  

Makes 25 ³⁄4 cup servings. Serve hot or cold.

Lunch Lady Peanut Butter Bars

1 cup melted butter

1 ½ c peanut butter

1 ½  c sugar

½ c brown sugar

1 ½ tea. Salt

1 Tab. Vanilla

4 eggs

2 c flour

Preheat oven to 350F. Mix melted butter and peanut butter together until smooth. You can soften the peanut butter in the microwave for @30 seconds first to make this easier. Add in sugar and the brown sugar, 1/2 cup at a time and blend thoroughly between addition. Add salt and vanilla. Add eggs in, one at a time, blending into the mixture. Add in flour, 1/2 cup at a time, blending with each addition.

Pour batter onto a greased sheetpan and smooth until even. It will be thick.

Bake 30 minutes. Let pan sit on counter to cool. Meanwhile, make the icing.

Icing

1 c confectioners sugar

¼ c peanut butter

1 tea. Vanilla

2 ½-3 Tab. Milk

Heat on stove until melted. Spread over warm bars.

Breakfast Cookies

Pumpkin Spice
1/2 cup Pumpkin Puree
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Pumpkin pie spice
1/2 tea. Baking Soda

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Carrot Cake
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/4 tea. Nutmeg, optional
1/4 tea. Ground Cloves, optional
1/2 tea. Baking Soda
1/2 cup finely grated carrot, about 1 large
1/3 chopped walnuts
1/4 cup raisins

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Add in grated carrots, walnuts and raisins.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

Chocolate Peanut Butter
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 tea. Honey
1 Tab. Vanilla
2 Tab. Water
1 1/4 cups Quick Oats
1/2 tea. Baking Soda
1/3 cup Cocoa powder

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together banana, nut butter, honey vanilla and water.
Add Quick Oats, Cocoa powder and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Source: Mind Over Munch

Hummingbird Cookies
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/2 tea. Baking Soda
1/2 cup canned crushed pineapple, drained
1/3 chopped pecans, toasted

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together mashed banana, nut butter, honey and vanilla.
Add Quick Oats, cinnamon and Baking Soda.
Add in grated drained crushed pineapple and pecans.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

BIG Cran-Carrot Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
4 cups shredded carrots
2 cups dried cranberries
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Cherry Nut Spice Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
2 tsp all spice
1 tsp cloves
1 1/2 cups raisins
1 1/2 cups dried cherries
1 cup chopped walnut pieces
2 cups sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Peanut Butter Banana Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
3 cups softened peanut butter
3 cups mashed bananas
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

Source: Large Family Table

BIG Peanut Butter Banana Breakfast Cookies | Makes 4 dozen BIG breakfast cookies!

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
3 cups softened peanut butter
3 cups mashed bananas
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix the ingredients of your chosen BIG breakfast cookies listed above.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.

Source: Large Family Table

Homemade Peanut Butter Chocolate Chip Cookies | Large Family Size & Freezer Friendly

4 cups softened butter
5 cups peanut butter
5 eggs
1 Tab vanilla
2 cups sugar
2 cups brown sugar
10 cups flour
1 Tab baking soda
1/2 tsp salt
3 cups chocolate chips

Mix butter, peanut butter, and sugars until creamy.
Add eggs and vanilla and mix well.
Mix dry ingredients together and add to butter mixture. Mix thoroughly.
Add in chocolate chips and mix until just combined.
Form into balls and flash freeze on parchment lined cookie sheets.
Store in freezer bags in the quantity you desire. Makes approximately 14-15 dozen.

To Bake: When you’d like to have fresh homemade cookies from the freezer, just set your bag of freezer cookies onto the counter for a few minutes. Spray your baking pans with non-stick spray and preheat your oven to 350 degrees. Place the desired amount of cookies on baking sheet and bake up to 14 minutes.

Source: Large Family Table

MOO SHU PORK, CHICKEN, MUSHROOMS OR TOFU

MARINADE
6 Tablespoons soy sauce
2 tablespoons oyster sauce
1 Tablespoon peanut butter
1 Tablespoon honey,  molasses or  brown sugar
2 teaspoons white vinegar
1/4 cup rice vinegar
1⁄8 teaspoon garlic powder
6 cloves garlic, minced
1⁄8 teaspoon onion powder
3 teaspoons sesame oil
20 drops chinese hot sauce (or habenero or jalapenos)
1⁄8 teaspoon black pepper

Place all ingredients in a Mason jar and shake until it emulsifies.
Separate the marinade into two portions — one to marinate the meat and one to serve as the cooking sauce.

MOO SHU
2 pounds pork, chicken mushrooms and/or, sliced bite sized thin strips
marinade (see above)
3 tablespoons peanut or vegetable oil
4 large eggs, whisked
28-ounce bag coleslaw mix
8-16 ounces shiitake mushrooms, stemmed and thinly-sliced
4 scallions, thinly sliced
for serving: flour tortillas, wraps or rice

Add the thinly-sliced meat (or meat substitute) to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the meat is cooking), chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.  Saute the meat, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the meat to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked pork and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with flour tortillas, wraps or rice.

Serves: 8

Source: modified from the recipe at Gimme Some Oven

Flax Mini Muffins

Gluten and casein-free and made with 100% flax (no other flours or meals)! They are crispy, chewy and nutty, plus made with ease in a muffin tin.

1 1/3 cups ground flax seeds (flaxseed meal)
1 cup almond butter, peanut butter, sunflower butter or tahini
2/3 cup pure maple syrup, agave nectar, liquid honey
2/3 cup almond milk, dairy milk, etc.
2 tea. vanilla extract
4 tea. ground cinnamon
1 1/3 cups raisins, craisins or chocolate chips
Optional: 2-4 Tablespoons seeds (chia, sesame, sunflower, hemp, pumpkin, etc.) or 1 egg will make them more  muffin-y.


Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.
In a large bowl, stir together everything except raisins until well combined. Stir in raisins until just combined.
Using a heaping tablespoon, divide batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool. Makes 2 dozen.

Storage Tip Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in plastic wrap, then foil, completely enclosing them, and freeze for up to 6 months. Let thaw at room temperature for 2 to 3 hours before serving.

Nutrition Information
Serving size: 1 muffin top

Calories: 126 Fat: 7.4 g, Carbs  14.1 g, Fiber: 2.4 g, Protein 4 g

Source: Power Hungry