Recipe no. 1:

Nutty Jalapeno-Chicken Stuffed Peppers by Lori M., Southwest region

Ingredients

12 large jalapeno peppers, split open (not all the way through) and seeded
½ cup of peanut butter
1 cup shredded cooked chicken
1 3-ounce package of cooked bacon pieces
½ cup of shredded cheddar cheese
¼ cup of mayonnaise
1 cup crushed cornflakes

Preheat the oven to 350 degrees F. Place the peppers in a medium bowl and cover with boiling water for 2 minutes. Drain and pat dry.

In a medium bowl, mix together the peanut butter, chicken, bacon and cheese. Fill each jalapeno with the mixture. Smear each pepper with a little mayonnaise and roll in cornflakes in shallow dish to cover.

Place jalapeno on a non-stick baking sheet. Bake in preheated oven until golden, about 15-20 minutes.
Makes 12 servings

Recipe no. 2:

Carolina Dreaming Appetizer Meatballs by Janice E., Southeast region

Ingredients

½ cup peanut butter
¼ cup fig preserves
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon minced or grated fresh ginger
½ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
1 ¼ pounds ground turkey
4 green onions, finely chopped (including green tops)
¼ cup chopped fresh parsley
1 large egg
1 teaspoon salt
Optional: Diced green onion tops or chopped parsley

Preheat the oven to 425 degrees F. Whisk together the peanut butter, preserves, Worcestershire sauce and lemon juice until well blended. Add ginger, black and red pepper, mixing well. Reserve.

Place approximately half of the peanut butter mixture into mixing bowl (reserve the remainder for later). Add turkey, green onions, parsley, egg and salt to mixing bowl and mix lightly but thoroughly.

Roll mixture into 1-inch balls and place 1 inch apart on lightly greased, rimmed baking sheet.

Place into the oven and bake for 15 minutes. Remove the pan from oven and brush tops of meatballs with the remaining peanut butter mixture.

Return the pan to oven and bake for about 5-8 minutes more, or until nicely browned.

Remove from the oven. Arrange on a serving plate and sprinkle with diced green onion tops or parsley, if desired.

Optional: Use with decorative toothpicks placed in each meatball for easy consumption.

Source: “Hometown recipes”-Family Features-The Vindicator, July 30, 2014