Nutty
Stuffed Pork Chops
 Ingredients:
½ cup salted roasted peanuts, very finely chopped
1 cup packed raw spinach, chopped
4 oz. crumbled blue cheese
Mix all ingredients together in a bowl.
6 boneless 1” thick pork chops
6 slices bacon
Stand pork chops on edge and cut a slit lengthwise to make
a pocket for the stuffing. Fill pocket with the peanut,
spinach, and blue cheese mixture. Wrap bacon around the
edge of the pork chop, covering slit. Secure with toothpicks.
Cook in dutch oven over medium high heat for 22 minutes
turning occasionally to insure uniform cooking.
Peanut
Butter Chocolate Cherries
Ingredients:
1 cup crunchy peanut butter
1 cup powdered sugar
1 jar maraschino cherries with stems, drained
½ block chocolate almond bark
Mix peanut butter and sugar (it will be stiff). Roll into
a small ball and flatten into a patty with fingers. Wrap around
cherry and put on cookie sheet lined with wax paper. When all
are wrapped, place in freezer for 15 minutes. Remove from freezer
and dip each cherry in melted chocolate. Place in mini muffin
papers and let sit until firm.
Chocolate
Strawberry Triangles
Ingredients:
2 (7-inch) whole wheat or flour tortillas
¼
cup Jif Creamy Peanut Butter
¼
cup Smuckers Strawberry Preserves or any Smuckers Preserves
of your choice
¼
cup crushed granola
2 tsp. mini semi sweet chocolate chips
Powdered sugar (optional)
Place tortillas on cutting board. Spread each tortilla with
half the peanut butter, then half of the preserves. Sprinkle
with crushed granola and chocolate chips.
Fold tortillas in half. Cut each one into 4 wedges. Sprinkle
with powdered sugar, if desired.
Peanut Butter and Jelly Roll-Ups
Ingredients:
1 (3 oz.) package low-fat cream cheese, softened
½
cup Smuckers Strawberry Preserves or an Smuckers Preserves
of your choice
4 whole wheat or flour tortillas
2/3 cup Jif Creamy Peanut Butter
Combine cream cheese and preserves in small bowl until well blended.Spread tortillas with peanut butter to within ½ inch of edges. Top peanut
butter with cream cheese mixture to within ½ inch of edges. Carefully
roll up tortillas.
Wrap each rolled tortilla securely in plastic wrap. Refrigerate for several hours
or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla
into 4 to 8 angled slices.
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