Tag Archives: Peanut butter

Thai-Style Chicken Pumpkin Soup

OK, OK, OK…I’m NOT a fan of peanut butter at all, but I love this soup! I have had pumpkin soup before but not like this. I made this soup last year and we both loved it. I made it again this past spring and I was reminded how much I liked it…if you’re looking for a different kind of soup to tantalize all your tastebuds…this it definitely it! The best part?…it’s done in the slow cooker.

Makes: 4-6 servings

Here’s what you’ll need:

1 Tbsp EVOO (Extra-Virgin Olive Oil)

6 boneless, skinless chicken breast halves, cut into 1-inch cubes

1 large white onion, peeled, halved, and thinly sliced

3 cloves garlic, minced

1 Tbsp fresh ginger, minced

1/2 – 3/4 tsp crushed red pepper flakes

2 stalks celery, trimmed and diced

2 carrots, peeled, trimmed and diced

1 can (15 oz) solid-pack pumpkin

1/2 cup mango nectar

1/2 cup fresh lime juice

1/2 cup creamy peanut butter

4 cups low-sodium chicken broth

3 Tbsp rice wine vinegar

1/2 cup minced fresh cilantro, divided

1/2 cup heavy cream

1 Tbsp cornstarch

2 – 4 cups hot cooked rice (I prefer Jasmine or Basmati)

3 green onions, minced


1.) Cook basmati or jasmine rice according to directions and set aside until needed.

2.) Heat oil in large non-stick skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes…

Add onion, garlic, ginger, and red pepper flakes; cook 1-2 minutes longer or until mixture is fragrant. Remove from heat.

3.) Place chicken mixture in the slow cooker…

Add celery, carrot, pumpkin, mango nectar, lime juice, peanut butter, broth, and 2 cups water; stir to combine. Cover and cook on LOW for 8 hours, or on HIGH for 4 hours.

4.) Stir in vinegar and half of chopped cilantro. Mix cream and cornstarch together in small mixing bowl…

Stir mixture into soup. If soup was cooked on LOW setting, turn slow cooker to HIGH. Simmer, uncovered, 10 minutes or until soup thickens. To serve, put rice in soup bowls. Ladle soup around rice.

5.) Sprinkle with remaining cilantro, green onions, and pass lime wedges over soup for squeezing. (I used remaining cilantro instead of green onions).

No-Bake Cookies

Oh my goodness…this post had to be updated with pictures of these glorious cookies! I made a batch this evening in hopes that they will keep Josh happy and content since we are snowed in for a few days. These are sinful and oh sooo delicious! Enjoy!

Makes: 2 dozen (24 cookies)

Here’s what you’ll need:

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1/2 cup (1 stick) butter

2 cups granulated sugar

1/2 cup milk

4 Tbsp cocoa powder

1/2 cup peanut butter

2 tsp vanilla

3 cups quick cooking oats

Add the butter, sugar, milk, and vanilla to a large saucepan….

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Glorious moment…….adding cocoa powder…..

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Bring to a rolling boil and let boil for 1 minute….

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Remove the pan from the heat. Stir in the peanut butter and stir until smooth…..

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Stir in the oats…..

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Mix well….

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Drop by tablespoonful onto wax paper and let cool until set…..

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This recipe will yield 2-3 dozen cookies. (depends on how large you make them).


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