Peanut Brittle

Peanut Brittle


2 Cups Sugar

1 Cup Piggly Wiggly White Corn Syrup

1/2 Cup Water

3 Cups RAW Peanuts

1 tsp. Vanilla

1 Tbsp. Butter

2 tsp. Baking Soda



Cook sugar, corn syrup and water until temperature reaches 223 degrees (on candy thermometer). Add raw peanuts. Cook to 302 degrees. Stir so peanuts won’t burn and stick. Remove from heat. Add vanilla, butter and soda. Stir well and pour into a well greased 18x12x1 inch pan. Let cool. Dump out and break up in desired size.

Peanut Butter and Preserve Pita Roll


Peanut Butter and Preserve Pita Roll


1-4 lb. Jar Piggly Wiggly Grape Jelly or Strawberry Preserves

1-5 lb. Jar Piggly Wiggly Creamy Peanut Butter

White Pita Wraps

Berries, in season

Mint sprigs

Chopped peanuts


1. Apply a thin layer of jelly or preserves over top half of Pita (horizontally). Spread peanut butter over the bottom half.

2. Roll pita away from yourself (horizontally), pressing firmly into a tight roll. Slice, arrange on plate. Garnish with berries, mint and chopped peanuts.

Peanut Butter Soup


Peanut Butter Soup

5 Tbsp Butter

4 Celery Stalks (chopped finely)

2 Carrots (chopped finely)

1 Large Onion (chopped finely)

2 Tbsp Flour

6 cups Chicken Broth

1 1/2 cups Smooth Peanut Butter

1/2cup Heavy Whipping Cream

1/2tsp Celery Salt

1 tsp Salt

1/2 tsp White Pepper

A Few Drops of Lemon Juice


In a large soup pot melt butter and mix in the celery, onions and carrots. Cover and cook until vegetables are soft.

Mix flour in well and pour in chicken broth.

Peanut Pasta Twists


Peanut Pasta Twists

1 cup creamy peanut butter

1/2 cup warm water

1/2 cup ketchup

2 Tbsp soy sauce

1 Tbsp garlic powder

1 1/2Tbsp rice wine vinegar

1/2 cup chopped red bell pepper

1/2 cup chopped green onions

1 pound uncooked pasta


In medium bowl combined the creamy peanut butter, water, ketchup, soy sauce, garlic powder and vinegar.

Whisk until smooth and well blended - set aside

Protein Spread Appetizer

Protein Spread Appetizer

2 cups Crunchy Peanut Butter

1 tbsp Yeast

1/2 cup grated Sharp Cheddar Cheese

1/2 cup Chopped Dates

Raw Honey

Pepper to Taste


Combine first four ingredients. Add only enough honey to make mixture a spreading consistency.

Pepper to taste

Keep Refrigerated

Golden Sinful Sundae

Golden Sinful Sundae

Makes 1 sundae



1 Sticky bun or cinnamon roll (day-old will work as well)

1 tablespoon butter or margarine

3-4 oz. soft serve or #8 scoop hard packed ice cream

1-2 tablespoons Piggly Wiggly Chocolate Syrup

1 tablespoon caramel or butterscotch topping


1. Split roll in half horizontally. Butter cut surfaces.

2. Place buttered side down on hot grill. Grill until surface is lightly browned and roll is warm.

Lettuce Bundles with Spicy Peanut Noodles


Lettuce Bundles with Spicy Peanut Noodles

1/2 cup Spanish or other Peanuts

2 Boneless Whole Chicken Breasts

1/2 cup plus 3 Tbsp Soy Sauce

Canola Oil

1 Large Garlic Clove

1 1/2 inch Piece of Ginger, peeled and cut in half

2 1/2 tsp Chili Paste

1/2 cup and 3 Tbsp Smooth Peanut Butter

3 Tbsp Sugar

1/2 cup and 1 1/2 tsp peanut oil

Juice of 1 Lime

4 1/2 Tbsp Water, or more if needed

Coarse Salt

5 oz Vermicelli or Capellini (Angel Hair) Noodles

Baked Brie en Croute with Carriage House Marmalade

Baked Brie en Croute with Piggly Wiggly Marmalade

Piggly Wiggly Marmalade

Mini Brie Wheels

Puff Pastry Dough

Sliced Green Apples

Water Crackers


Caramelized Almond Raspberry Brie

Caramelized Almond Raspberry Brie

1 wheel 15 oz Brie, chilled

2 tbsp red raspberry preserves

2 tbsp brown sugar

1 tablespoon honey

1/2 cup sliced almonds

brown sugar (for topping)

sliced almonds (for topping)

bread, wafer or shortbread cookie


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