Go nuts in the kitchen

Information on cooking with peanut butter and preparing wild game will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday. (All times Mountain)

Gayle Stephenson, spokesperson for the Texas Peanut Producers Board in Lubbock, explains that peanut butter has lots more uses than just the famous PBJ sandwich.  She'll explain the nutritive elements of peanuts and demonstrate some delightful sandwich recipes that will be a hit with everyone who loves the taste of peanuts and peanut products.

Pete Zimmer, chef with the Inn of the Anasazi near Santa Fe, will demonstrate cooking with wild game, which is low in cholesterol as well as low in fat,

Information on keeping cut flowers fresh longer and preparing traditional holiday recipes will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Jill Slater, California Cut Flower Comm., will show how to keep cut flowers fresh. Her tips come straight from the professional florists, and will help retain the beauty of fresh flowers for a longer period of time. She’s from Watsonville, Calif.

Chef and cookbook author Marcie Rothman will demonstrate some traditional holiday recipes, including turkey and stuffing that can be enjoyed year ‘round. Her company is Western Research Kitchens, and she lives in San Diego.

Toasted peanut butter bread squares

18  slices white sandwich bread

1 1/2 cups peanut butter

1/3 cup peanut oil

Preheat oven to 350° F. Trim crusts from 12 slices of bread. Set aside. Cut trimmed bread into 1/2-inch squares. Place on a baking sheet and bake until lightly browned. Combine trimmed crusts and remaining bread in a food processor and process to fine crumbs. Place in a shallow bowl. Heat peanut butter and oil in a small saucepan. Blend. Dip toasted bread squares in peanut butter mixture and then coat with bread crumbs.  Allow to dry flat on a baking sheet. Store in an airtight container. Yield: 8 dozen.

PB&B breakfast sandwiches

2 English muffins

4 slices Canadian bacon

4 Tbsp. peanut butter

8 tsp. apple butter

Toast muffins; spread with peanut butter; top each half with a slice of Canadian bacon (cooked) and spread with apple butter.  Yield: 2 servings. NOTE: Substitute a thinly sliced fresh apple for apple butter, if desired.

Double nut sandwich

2 Tbsp. peanut butter

Rye bread

2 Tbsp. wheat nut cereal

Seedless grapes, cut in half

Spread peanut butter on bread; top with wheat cereal and grapes. Yield: 1 sandwich.

Peanutty cocoa

1/2       cup chocolate syrup

4          cups milk

1/2       cup peanut butter

Marshmallows

In a 4-cup glass measuring cup, combine syrup and peanut butter, blending well. Add milk gradually. Microwave at 70% power about 8 minutes or until hot.  Pour into mugs and top with marshmallows. Yield: 6 servings.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations including KENW-TV in Portales. E-mail her at:

sheryl.borden@enmu.edu