Peanuts aren't actually nuts — they are legumes, like beans and lentils.There are four types of peanuts grown in the US: Runner, Spanish, Virginia and Valencia; however, none of them are native. Peanuts are native to South America.Peanuts are packed with protein and naturally cholesterol free.Peanuts begin developing in late April or early May when they are planted and they take five months to become a full peanut plant.Peanuts are one of the top snack foods in America, with average consumption being more than six pounds of peanuts and peanut butter per person annually — equaling 600 million pounds of peanuts and 700 million pounds of peanut butter a year!Dr. George Washington Carver is the "Father of the Peanut Industry" because he developed more than 300 ways to use peanuts (hmmm is he the genius behind putting peanut butter and chocolate together?).Peanuts taste just as good in space — astronaut Allen Sheppard brought peanuts on his mission to the moon.Peanut shells have many uses, too. They are found in kitty liter, paper, animal feed and fuel.There are two US presidents who were peanut farmers: Thomas Jefferson and Jimmy Carter.The average peanut farm is 100 acres which will make three million peanut butter sandwiches.Most peanut products are safe to eat. Visit the Federal Drug and Food Administration (FDA) website to get an updated list of peanut products that have been recalled.Visit the National Peanut Board website for more fun peanut facts as well as additional info about the recall.
Makes 6 to 8 servingsIngredients:
2 tablespoons peanut or vegetable oil
1 pound roasted shelled peanuts
1 teaspoon garlic salt
1 tablespoon fresh grated Parmesan cheeseDirections:
1. Preheat oven to 350 degrees F. Pour oil into a baking pan and place pan in oven to heat oil. After about 5 minutes, take pan out of oven and add peanuts, stirring to coat all nuts with oil.2. Roast for about 5 minutes, then remove pan and sprinkle with salt and cheese, stirring well to coat. Let cool a few minutes before serving.
Serves 4Recipe courtesy of The National Peanut BoardIngredients:
1 tablespoon all purpose flour
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 cup prepared mustard
2 tablespoons honey
1 cup finely chopped dry-roasted, unsalted peanuts
4 boneless, skinless chicken breasts
2 tablespoons butterDirections:
1. Combine flour, salt, garlic powder, and tarragon in a large flat pie plate of bowl. Whisk mustard with honey in a separate flat pie plate or bowl.2. Place peanuts in a third pie plate or bowl. Melt butter in a skillet over medium heat. Dip chicken breast in flour mixture, then honey, then peanuts.3. Place in pan and cook 4 to 5 minutes per side or until completely cooked through. Serve with a sweet hoisin dipping sauce.
Makes 24 cupcakesRecipe courtesy of SkippyCupcakes:
1 box chocolate cake mix
1 cup mayonnaise
1 cup water
1 teaspoon ground cinnamonFrosting:
1 pound confectioners sugar
1/2 cup butter, softened
1/2 cup Skippy Creamy Peanut Butter
1 teaspoon ground cinnamonDirections:
1. Preheat oven to 350 degrees F. and line two 12-cup muffin tins with cupcake liners.2. Beat cake mix with mayonnaise, water, eggs, and cinnamon until fully combined. Pour batter into muffin tins.3. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes and let completely cool before frosting.4. Meanwhile, to make frosting, beat sugar with butter, peanut butter and cinnamon until fully combined and creamy. Spread on cupcakes and sprinkle with additional cinnamon if desired.
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