Chili Chocolate Peanut Butter Popsicles Recipes

CHILI CHOCOLATE PEANUT BUTTER POPSICLES

Steps:

• In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
• Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
• Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
• Additional recipes can be found at www.peanutbureau.ca.

CHOCOLATE POPSICLES

Steps:

• In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.

GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER

Steps:

• Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
• Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
• Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
• Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
• After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

PEANUT BUTTER POPSICLES

Steps:

• bring water and sugar to a boil and boil for 3 minutes.
• remove from heat and stir in peanut butter, mix well and then add milk.
• cool for 10-15 minutes.
• pour into6 (5 oz) paper cups.
• add wooden sticks.
• freeze until firm.
• remove 3 minutes before serving --
• peel off paper cups.