Indian Peanut Stew

This is one of my favorite meatless dishes. Todd and I love it. Unfortunately the kids don't--it's an acquired taste.

2 cups uncooked brown rice
6 cups water
1 TBS olive oil
1 large white onion, chopped
4 cloves garlic, minced
3 TBS grated fresh ginger root
28 oz. can diced tomatoes with juice
1/8 tsp. cayenne pepper
1 cup chunky natural peanut butter (creamy works fine too)

1. Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water is mostly absorbed.
2. Heat olive oil in a large saucepan over medium-low heat.Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. Then stir in the rice and heat through.

Peanut Butter Banana Muffins

1 C wheat flour
1 C white flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 stick butter
1 C packed light brown sugar
½ C peanut butter
1 tsp vanilla
2 eggs
3 bananas, peeled and mashed
1 C chocolate chips
¼ C buttermilk

Cream butter and sugar. Add eggs, one at a time. Add vanilla, buttermilk, peanut butter, and bananas.

Mix together dry ingredients and add to wet.

Mix well and add chocolate chips.

Bake at 350 degrees for 20-25 minutes.

from Sarah E. Bybee

Peanut Butter Rice Krispies

1 c. PB
1 c. corn syrup
1 c. sugar
Melt in microwave for 2-3 minutes.

Stir in 6 cups of Rice Krispies.
Press in 9X13 pan.

Topping:
12 oz. choc. chips
6 oz. butterscotch chips
Melt in microwave for 1 1/2 minutes. Spread on top.
Refrigerate until firm

From Missy Hancock