Recipe | Easy Peanut Butter Cookies, Peanut Butter Clusters

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Easy Peanut Butter Cookies, Peanut Butter Clusters Recipe, Recipe for Peanut Butter Clusters

From - Posted: Jun 08, 2012 - 297 views
Recipe | Easy Peanut Butter Cookies, Peanut Butter Clusters Recipe, Recipe for Peanut Butter Clusters | Easy Peanut Butter Cookies, Peanut Butter Clusters Recipe, Recipe for Peanut Butter Clusters
Easy Peanut Butter Cookies, Peanut Butter Clusters Recipe, Recipe for Peanut Butter Clusters
Easy Peanut Butter Cookies, Peanut Butter Clusters Recipe, Recipe for Peanut Butter Clusters
Duration: 03 minute 41 seconds 
Play Cooking Video The Food City Kitchen On WVLT, Chef Walter and Jan Charles - Easy Peanut Butter Clusters. Chef Walter: This candy is so easy. Jan, this microwave takes longer than mine does at home.Jan: Does it?Chef Walter: Yeah, it's probably safer. The greatest threat in making this candy is that you overcook 2 cups of peanut butter chips and 1 cup of milk chocolate chips.Jan: Right.Chef Walter: You melt those in the microwave, and you can in fact burn them.Jan: You can. If you overcook it, it'll scorch the chocolate. Chef Walter: What do you do once you scorch the chocolate?Jan: We got to take a look at it first. There's nothing you can do once you scorch the chocolate. Chef Walter: Exactly.Jan: Yeah, you're done.Chef Walter: That's the point. You just throw it away, start over. Chocolate is still not cheap, but that's the . . . Look at that.Jan: Now that's beautiful. Chef Walter: Do I do good work or what?Jan: You do good work. You do very good work.Chef Walter: Close off the microwave there.Jan: I don't get to eat the rest of the potato chips by myself?Chef Walter: No, no, no. It does have potato chips, folks. As you can see, that's peanut butter and chocolate going together. Don't worry about getting it perfectly mixed, but it should be nice and smooth, the way that is. Jan: No lumps.Chef Walter: No lumps. Then we're going to add to that 1½ cups of peanuts. I use dry roasted, unsalted peanuts. Jan: Honey roasted might be good. Chef Walter: Yeah, I've thought about that, but I was a coward and didn't do it. In addition to the peanuts, we're going to add, yes, 1 cup of rippled potato chips, crushed.Jan: Has to be rippled, right?Chef Walter: The recipe that I started from with this said rippled, and I just haven't decided to test that yet. They do hold up longer; they're going to keep a little crunch, and just a tiny bit of a salt. We've gone just haywire in cooking in the last year or two, with putting hot pepper into chocolate. Now there are recipes out there for salted caramel.Jan: I think those sound wonderful.Chef Walter: They sound wonderful.Jan: I think we need to do it.Chef Walter: I've never done one of them, but we could to that. Jan: We need to do that.Chef Walter: You're basically done, except here's something that you got to do right now, and do it quick. Jan: OK. Me?Chef Walter: You're going to do it in a minute. I'm going to show them one of them.Jan: All right.Chef Walter: You're going to scoop up some of that mixture, push it off onto some waxed paper or parchment paper. The important thing about this is you got to do it quick.Jan: It sets up on you, doesn't it?Chef Walter: It does. Once you've got it all onto the . . . isn't that exciting? You get to do that over and over, about 8,000; actually about 3½ dozen times.Jan: I'm happy to.Chef Walter: Then you pop that into the refrigerator 5 or 10 minutes, and you're ready to . . . we'll tell you. Take a look at the centerpiece; this is an unusually pretty centerpiece.Jan: I love these colors. Chef Walter: I love the colors. I wouldn't have put them together, but I love them once they are together.Jan: I'm making a mess. Chef Walter: Don't make a mess, Jan. Put it closer or it won't all fit. See? I just stand around and give instructions; didn't you know that? Beats me doing it. There you go. Look at that, isn't that good? They are just great. Just because its summer doesn't mean you can't have candy. Come on. Write and get the recipe; not that you couldn't memorize it, as short as it is. Just go to Chef's Recipes, 6450 Papermill Drive, Knoxville, Tennessee, 37919; sending a self-addressed stamped envelope. Or just go to . . . listen to this, Bob, Very good. You've got it, my friend. Chef Walter: I'm still learning, but I do eventually learn.Bob: You got it, yeah.
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Grilled Honey Mustard Recipe, Honey Mustard Chicken Recipe, Recipe for... Grilled Honey Mustard Recipe, Honey Mustard Chicken Recipe, Recipe for Grilled Honey Mustard Chicken Honey mustard sauce for chicken is one of those things that seems perfectly simple - and it is! But it can often go wrong in the execution. If you are looking for the perfect honey mustard recipe, whether to use it as a dressing, a marinade or a dipping sauce then look no further than this one. This honey mustard recipe carries the perfect balance between the sweet honey and the bite of the mustard. Combined with grilled (or baked) chicken you'll have a dish the whole family will love! Walter: Now, folks, I have to admit to you that I lied to you. It's not we are cooking grilled honey mustard chicken. It's Jan is, and I'm standing here watching.Jan: That's right.Walter: I've got a bone to pick with you before we start, though. I know the chicken's boneless, but I've got a bone to pick.Jan: What's up?Walter: You have it smelling so good in here.Jan: This stuff does smell really, really good, and what I love about this most is that it's lightning fast. It takes moment to do.Walter: My kind of stuff.Jan: Well, and in this case I used chicken tenders, and I stuck them on skewers just because my kids like stuff on a stick. It doesn't do a thing other than that.Walter: Yeah.Jan: And the sauce that I do has four ingredients.Walter: OK.Jan: I've got about a quarter cup of honey. I think when I wrote the recipe I said a third of a cup of Dijon mustard, but don't pay attention to what I've got in the bowl. I actually decided that I like using the spicy grain mustard. Walter: Yeah.Jan: I like that better. I've got a little touch of steak sauce, about a teaspoon, and just a few drops of Worcestershire sauce. Those together make...Walter: That's what's making it smell so good in here.Jan: ... it smell so good, and those savory ingredients really do a number on the honey, which cuts the mustard. Ha ha.Walter: Ha ha.Jan: Ha, ha, ha. Walter: I'm going to pretend you didn't say that.Jan: [laughs]Walter: I mean, that's bad enough I'm might have said it.Jan: Isn't that bad? Well, it works. All right, so we're going to mix this up, and it doesn't have to be perfect. One of the tricks with this, if you have an outdoor grill, you can actually use this stuff as a marinade, and I love the flavor, but since we're grilling inside, the sticky honey gets in the grill pan and it will turn into a black sludge, which...Walter: Is not good.Jan: ... not that I would know about the black sludge. I read about it online.Walter: Yeah, yeah, yeah.Jan: Yeah, yeah. So you want to wait until they're almost finished, and you just brush a little of this on here, and it will caramelize.Walter: And look as pretty as it smells.Jan: It does. I like this for my picky eaters, because it is so pretty.Walter: Well, because I've always been known as a picky eater, pick almost anything and I'll eat it, is what that means, but I can understand that this would get anybody. There's nothing in here to not be thrilled about having in here.Jan: No, there's not, because it's low in fat. It's lots of flavor. It's super fast, super easy. This is my emergency, 'Don't get home on time" dinner.Walter: And if it happened to be that the chicken breasts were on sale or the chicken tenders...Jan: You'd do the whole thing.Walter: Buy the chicken breast, cut it into long strips, and it's fabulous. Take a look at the centerpiece. The centerpiece is going to show you how nice it is. Look at that. Now, that with a green salad? I mean, Jan, that's all right. I don't care what you say.Jan: It is pretty good.Walter: You need, you desperately need to get this recipe, folks. We could tell it to you and you would immediately know what it was, but write and get the recipe. Write Chef's Recipes, 6450 Papermill Drive, Knoxville, Tennessee, 37919, sending a self-addressed, stamped envelope or go to
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