Homemade Peanut Butter from Julia's Kitchen in Cagayan de Oro City

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Thank you to those who booked their orders!
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No-bake Choco Peanut Butter S'mores Bars

Ingredients:
10 pieces M.Y. San Graham Honey crackers (30 squares)
1/4 cup unsalted butter
1/2 cup creamy peanut butter
1 1/4 cup semi-sweet chocolate chips
2 1/2 cups mini-marshmallows

Directions:
1. GREASE - Grease a 9×9 pan and line the bottom with a parchment paper. Set aside.

2. MELT - In a sauce pan, melt the butter over low heat. Add the peanut butter and 1 cup of choco chips. Stir continuously for about 10 minutes until everything is melted. Remove from heat and set aside.

3. CHOP - Coarsely chop the Grahams crackers into small bits, and put in a large bowl.

4. MIX - Add the mini marshmallows and the remaining chocolate chips into the bowl and mix.

5. POUR - Pour the choco-peanut butter mixture into the Grahams mixture then fold until everything is evenly coated.

6. COOL - Spread and press the mixture into the pan, allow to cool, then chill until firm.

7. CUT – Once chilled, cut into bars.

Feeling expert tip:
You can also use peanut butter chips, or add chopped peanuts, pistachios or walnuts.

Taken from: M.Y. San Grahams | Recipe | Jewel Therese Lumboys No bake Choco Peanut Butter Smores Bars

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Thank you to those who booked their orders!

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No-bake Peanut Butter Cheesecake

Ingredients:

For the crust:
• ¼ cup sugar
• 1 pack graham crackers crushed
• ¼ cup melted butter

For the filling:
• 1 pack of softened cream cheese
• 1 cup of whipped cream
• 1 cup of peanut butter
• 1 can of condensed milk
• Fruits/Nuts (optional)

Procedure:
1. For the crust, mix the crushed graham crackers, sugar, and melted butter in a bowl.

2. After mixing, spread and press the mixture onto the bottom and one inch up the sides of the glass pan and refrigerate.

3. For the filling, combine the cream cheese, whipped cream, and condensed milk. Beat well until you get the smooth consistency.

4. Add the peanut butter and mix again.

5. Get the crust out of the refrigerator and fill it with the cheesecake mixture.

6. Top it off with your desired fruits or nuts.

7. Chill for about 5-7 hours.

Taken from: Home-based business idea: How to make no-bake peanut butter cheesecake | Online Business Ideas for Entrepreneurs | Business Plan, Resources, Tips and Strategy | Entrepreneur Philippines

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Thank you to those who booked their orders!

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PEANUT BUTTER BALLS

Ingredients:
1 cup plus 1/4 cup powdered sugar
1/2 cup peanut butter
1 tbsp. cocoa
1 tbsp. milk
1 tbsp. vanilla

Directions:
1. In a large bowl combine the 1 cup powdered sugar and cocoa.
2. Stir in the peanut butter, milk, and vanilla.
3. Form the mixture into balls.
4. Roll each ball in 1/4 cup powdered sugar.
5. Place candy on plate and serve.
6. Put the leftovers into the freezer.

Submitted by: Kiyanna Coleman

Taken from: http://www.cooks.com/recipe/o73sq8zo...ter-balls.html

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Thank you to those who booked their orders.

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Kare-Kareng Baka sa Gata

INGREDIENTS:
• 500 grms beef camto (flank steak), cut into 1 inch cubes
• 2 8g sachet Maggi Magic Sarap
• 1 tbsp annatto seeds (atsuete)
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 pc medium onion, sliced
• 2 pcs eggplant, sliced ½ inch thick on a bias
• 6 pcs sitaw, cut into 2 ½ inch pieces
• 2 pcs pechay, halved, rinsed and drained well
• ½ cup creamy peanut butter
• 1 cup coconut milk
• 4 cups water

INSTRUCTIONS:
1. Combine the beef with water and Maggi Magic Sarap in a large pot. Cover, bring to a boil, skim the scum and bring down to simmer. Cook for 1 ½ hours or until tender. Strain beef and reserve the broth.
2. Combine annatto seeds and oil in a pot, gently heat for 1minute, set aside to cool and strain seeds. Sauté the garlic and onion in annatto oil for 2minutes.
3. Add the beef and peanut butter. Slowly stir in about 2 cups of the reserved broth and bring it to simmer. Add more broth to achieve your desired consistency.
4. Add eggplant and simmer for 2 minutes. Add sitaw and simmer for another 2 minutes. Add pechay and simmer for another minute.
5. Pour in the coconut milk and bring it to a simmer. Season with 1 sachet of Maggi Magic Sarap.
6. Transfer into a serving bowl and serve hot.

Taken from: Kusina Master Recipes: Kare-Kareng Baka sa Gata

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3rd Batch Shipment from Julia's Kitchen in Cagayan de Oro City arrived yesterday!



Thank you Jia, Elena, Rose, Noel, Mila and Ann for purchasing!

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Thank you Amor, Faith, Joy, Belle and Mia for your purchases!

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Thank you MJ, Jo, Gia, Pam and Edna for your purchases!

Only 8 small jars left!

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Healthy banana & peanut butter ice cream

Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter and cinnamon - a low-fat sweet treat.
Ingredients:
• 4 ripe bananas, chopped into 3cm chunks, then frozen
• 2 tbsp almond milk
• 1 tbsp peanut butter
• 1 tsp ground cinnamon
• 1 tbsp dark chocolate, grated
• 1 tbsp flaked almonds

Directions:
1. Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.
2. Transfer to a freezer-proof container and freeze for 1 hr.
3. Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

Taken from : Healthy banana & peanut butter ice cream | BBC Good Food

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Peanut Butter Ginger Chicken

Ingredients:

1 1⁄2-2 lbs chicken breasts
4 tablespoons peanut butter (Creamy or Chunky)
3 tablespoons soy sauce
3 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon olive oil, plus some (for cooking)
3 -4 garlic cloves
2 tablespoons ginger
salt and pepper
water (optional)
parsley flakes (optional) or fresh parsley (optional)
sesame seeds (optional)

Directions:

1. In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
2. Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
3. Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
4. In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
5. Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
6. Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

Taken from : Peanut Or Peanut Butter) Ginger Chicken Recipe - Food.com

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Next batch of Peanut Butter from Julia's Kitchen in Cagayan de Oro City will hopefully arrive tomorrow!

Thank you to those who booked their orders!