Peanut butter an American favorite

Peanut butter has long been a favorite pantry staple – in fact Americans eat enough peanut butter in a year to make more than 10 billion peanut butter and jelly sandwiches. But peanut butter can be enjoyed many more ways than just in a sandwich. Spread natural peanut butter on apples and celery for a quick snack. Or try adding natural peanut butter to some of your favorite desserts or savory dishes.

Natural peanut butter is a great way to enjoy that natural peanut taste. You may notice that the peanut oil sometimes rises to the top of the jar. This occurs naturally, and the oil simply needs to be stirred back in to fully enjoy the product.

Did You Know?

Just one serving of natural peanut butter — 2 tablespoons — provides:

“Eight grams of protein

“Two grams of fiber

“10 percent of the United States Department of Agriculture (USDA) Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium

“Zero grams of cholesterol

“Zero grams of trans-fats per serving

For more delicious meal ideas and cooking tips, please visit www.smuckers.com.

Peanut Butter and Apple Stuffed Pork Chops

Makes 4 servings

4 3/4 -inch-thick center cut pork chops, fat trimmed

1/4 cup creamy peanut butter

1/4 cup seasoned bread crumbs, toasted*

1/2 cup finely chopped apple (packed)

1 large shallot, minced (or 1/4 cup minced onion)

1/2 cup apple or currant jelly, melted (for basting, if desired)

Salt and pepper to taste

No-stick cooking spray

1. With small knife, make a “pocket” in each pork chop by cutting horizontally from outside edge almost to the bone.

2. In medium bowl, mix together remaining ingredients except jelly, salt and pepper. Shape stuffing mixture into 4 equal patties.

3. Spread each meat pocket open and put one stuffing patty into each pork chop. Using wooden toothpicks (2 to 3 per chop), close each pocket to prevent stuffing from falling out during cooking.

4. Preheat oven to 450°F. Spray pork chops lightly with no-stick cooking spray. Place large, oven-proof frying pan over medium-high heat until hot. Place pork chops in pan and cook about 8 minutes, turning often, or until well-browned on both sides.

5. Remove pan from stove and place in hot oven to cook another 20 minutes. If desired, baste pork chops with jelly during last 5 minutes of cooking time. When pork chops are done, remove toothpicks and season with salt and pepper.

“To toast bread crumbs, place crumbs on foil-lined baking pan and bake in 300°F oven (or toaster oven) 3 to 5 minutes or until lightly browned.

Peanut Butter Salad Dressing

Makes 4 servings

1/2 cup creamy peanut butter

1/4 cup plus 2 tablespoons freshly brewed tea, room temperature

1/4 cup orange juice

1 1/2 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon rice or cider vinegar

1 teaspoon grated orange peel

1 to 2 garlic cloves, minced

Mix dressing ingredients in medium bowl. Stir until mixture is blended and smooth. (Dressing will keep two days.)

Buckeye Balls

Makes 8 dozen

1 1/2 cups creamy peanut butter

1/2 cup butter or margarine, softened

1 teaspoon vanilla

1/2 teaspoon salt

3 to 4 cups confectioners’ sugar

Coating:

1 pound chocolate flavor candy coating

2 tablespoons shortening

1. Combine peanut butter, butter or margarine, vanilla and salt in large bowl. Beat at low speed of electric mixer until blended. Add 2 cups sugar. Beat until blended.

2. Continue adding 1/2 cup sugar at a time until mixture shaped into ball will hold onto toothpick. Shape into 3/4 inch balls. Place on tray. Chill.

3. For coating, combine candy coating and shortening in microwave-safe bowl.

4. Microwave at 50% (medium) for 30 seconds. Stir. Repeat until mixture is smooth. Insert toothpick in candy ball. Dip three-fourths of ball into melted coating. Scrape off excess.

5. Place on waxed paper lined tray. Remove toothpick. Smooth over holes. Refrigerate until coating is firm; then remove from paper. Store at room temperature in covered container.

Cream of Peanut Soup

Makes 8 servings

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

2 tablespoons butter or margarine

1/4 cup all-purpose flour

2 12 1/2 -ounce cans chicken broth

1 12 1/2 -ounce can vegetable broth

1 cup chunky peanut butter

1/2 cup half-and-half

Cook onion, carrot and celery in butter over heat in medium saucepan until tender. Stir in flour; mix well. Add chicken broth and vegetable broth; stir until thickened. Stir peanut butter into soup; mix until well blended. Reduce heat to low; cook 10 to 15 minutes or until flavors are blended. Stir in half-and-half. Season to taste.