INGREDIENTS
2 teaspoons butter, unsalted
2 cups brown sugar
½ cup heavy cream
2 teaspoon vanilla extract
1 ⅓ cup chunky Teddie Peanut Butter
1 (7 ounces) jar of Fluff
½ teaspoon salt
1 cup mini chocolate chips
INSTRUCTIONS:
Line an 8×8-inch baking pan with parchment paper.
In a heavy saucepan over medium heat, melt the butter. Add the sugar and cream, stirring constantly.
Bring the mixture to a boil. Boil for two minutes (continuing to stir constantly) and remove from the heat. Add the vanilla extract, chunky Teddie Peanut Butter, and marshmallow Fluff and stir until well combined.
Pour the fudge into the prepared pan. Sprinkle the chocolate chips on top. Place the pan in the refrigerator until the fudge completely sets (about 3-4 hours). Cut into squares and dig in!
SERVINGS: 25 pieces
INGREDIENTS:
1 cup of chunky Teddie Peanut Butter
1/3 cup soy sauce or tamari
1/3 cup rice wine vinegar
3 tablespoons of honey or maple syrup
2 cloves of garlic, minced
1 ½ teaspoons grated fresh ginger
1+ teaspoons of sriracha (or more, as desired!)
3-6 tablespoons of hot water
⅓ cup Teddie Premium Extra Large Virginia Peanuts, chopped
INSTRUCTIONS:
Add Teddie Peanut Butter, soy sauce/tamari, rice wine vinegar, honey/maple syrup, garlic, ginger, and sriracha to a medium-size bowl. Mix until ingredients are combined.
Slowly drizzle water into the sauce, whisking well, until desired consistency is reached.
Add more garlic, ginger, sriracha, salt, or pepper to taste.
Drizzle it on crispy broccoli, noodles, stir fry, tofu satay — or use it as a dip for bell peppers, cucumber slices, dumplings, chicken wings, spring rolls — the options are endless! Top with Teddie Premium Extra Large Virginia Peanuts. Store in the fridge in an airtight jar for up to a week. Enjoy!
SERVINGS: 1 ¾ cup
We can’t get enough of this vibrantly colorful Soba Noodle Salad with Teddie Sauce. This dish can be served warm or cold and makes for great leftovers.
INGREDIENTS:
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Shredded carrots
Snap peas
Cilantro
Jalapeño, thinly sliced
Raw cashew pieces
1 bag frozen edamame, shelled
TOPPING:
⅔ cup Teddie Smooth Peanut Butter, unsalted
3 tbsp low sodium soy sauce or tamari
2 inch ginger piece, minced
2 garlic cloves, minced
2 limes, juiced
1-2 tsp red pepper flakes (omit if you don’t like spice)
1 tbsp pure maple syrup
1-2 tbsp warm water
INSTRUCTIONS:
Cook soba noodles according to package instructions.
Strain and rinse under cold water and put aside.
Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
Mix all vegetables and cashews together in a large bowl and toss with peanut sauce. ANY combination of raw veggies will work great!
NUMBER OF SERVINGS: About 6
This versatile Thai Peanut Stir Fry Sauce tastes amazing on almost anything. Try it as a salad dressing, marinade or as a dipping sauce.
INGREDIENTS:
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp Teddie Chunky Peanut Butter
1 tbsp brown sugar
1 tsp garlic powder
⅛ tsp ground ginger
⅛ tsp cayenne pepper
INSTRUCTIONS:
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
NUMBER OF SERVINGS: 4
