WIC Recipe Book

Peanut Butter Sandwiches

	Top peanut butter with drained mandarin oranges.
	Top with thinly sliced apples or mix apple chunks into peanut butter
	Sprinkle raisins on top of peanut butter.
	Top with sliced bananas and grapes.
	Mix peanut butter with crushed pineapple.
	Sprinkle peanut butter with raspberries, blueberries or other berries.

Peanut Butter Popcorn

• 4 quarts of prepared popcorn
• 2 T peanut butter
• 2 T margarine

Melt peanut butter and margarine together in microwave.  Pour popcorn in a large bowl.  Pour melted peanut butter over popcorn.  Toss to coat.  Eat!

Peanut Butter Granola

• 1/2 c peanut butter

• 2 T honey

• 1 T vegetable oil

• 4 c dry breakfast cereal (Chex, Cheerios or Kix)

• 1/2 c chocolate candies (M & Ms)

Combine peanut butter, honey and oil in large sauce pan.  Heat over low heat until blended.  Add cereal and peanuts.  Mix well.  Pour mixture into 9 x 13 pan.  Bake in 325° oven for 10 minutes.  Cool granola.  Stir in raisins and chocolate candies.  Store in airtight container.

\

Peanut Butter Cookies

• 1/2 c corn syrup
• 1/2 c brown sugar
• 1 c crunchy peanut butter
• 4 c dry corn flakes (breakfast cereal)

Mix corn syrup, brown sugar and peanut butter together in large bowl.  Stir in corn flakes.  Mix together.

Roll dough into balls.  Place balls on cookie sheet and flatten with glass or cup.  Sprinkle with colored sprinkles if desired.  Bake in 350 oven for 5 to 7 minutes.  Cool and eat!

Peanut Blossoms

• ½ cup (1 stick) butter, softened
• 2/3 cup peanut butter
• 2/3 cup granulated sugar, divided
• 1/3 cup firmly packed light brown sugar
• 1 egg
• 2 Tbsp milk
• 1 tsp. Vanilla
• 1-1/2 cups flour
• 1/3 cup Peanuts, finely chopped
• 1 tsp. Baking soda
• ½ tsp salt
• 48 foil wrapped milk chocolate pieces, unwrapped

Preheat oven to 375'f. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.

Shape dough into 48 balls, each about 1 inch in diameter; fold in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.

Bake 9 to 10 min. Or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge). Cool on baking sheets 1 minutes. Remove to wire racks; cool completely.