Sprinkle of Country

Category: Sides

• 

  Perfect Spreadable Peanut Butter

  Posted at 9:00 am by Rebecca

  May 23rd

  Copy Cat Amish Peanut Butter

  

  Growing up in the middle of Indiana Amish country several of our local restaurants offered Amish Peanut Butter to go with their wonderful freshly baked bread or rolls. This has always been a favorite of mine to have when we ate at one of these restaurants. Now since I’ve learned how to make this Perfect Spreadable Peanut Butter at home it’s one of my favorite toast toppings for breakfast!

  To begin making this Perfect Spreadable Peanut Butter combine the water, brown sugar and Karo syrup in a small sauce pan. Heat over medium heat. Bring the combination to a boil then remove the sauce pan from the heat and let cool for 2 hours.

  

  After your sugar syrup has cooled for 2 hours, start making the base for your perfect spreadable peanut butter. Combine the peanut butter, marshmallow fluff, and vanilla. Mix well with a mixer (an electric hand mixer or stand mixer works best).

  

  Then you will add in your sugar syrup. Continue to mix your peanut butter mixture and your sugar syrup to the desired consistency.

  I prefer to use Jiff peanut butter as I like the consistency and taste the best for this recipe. However, any peanut butter will do!

  Peanut Butter Consistency

  Using the hand mixer creates a smoother spreadable peanut butter.

  If you desire a stickier Amish Peanut Butter fold your ingredients together instead of using a mixer.

  

  Storage

  To store your spreadable peanut butter, place it in an airtight container. Then place it in the fridge. It will keep for up to 3 months.

  If you love peanut butter as much as I do, make sure to try our our Peanut Butter Honey Granola Bites as well!

  Ingredients Spreadable Peanut Butter

  1 Cup Water

  1 Cup Brown Sugar

  2 1/2 Tablespoons Karo Syrup

  2 1/4 Cups Peanut Butter

  8 oz Marshmallow fluff

  2 Teaspoons Vanilla

  

  Spreadable Peanut Butter

  This Dutch Amish Country Peanut Butter Copy Cat Recipe is perfect to spread on bread, rolls or toast.

  Print Recipe Pin Recipe

  Prep Time 10 mins

  Cook Time 5 mins

  Cooling Time 2 hrs

  Total Time 2 hrs 15 mins

  Servings 32 Servings

  Calories 140 kcal

  Equipment

  • Mixer, Preferred

  Ingredients

    

  • 1 Cup Water
  • 1 Cup Brown Sugar
  • 2½ Tbsp Karo Syrup
  • 2 Cups Peanut Butter
  • 8 oz Marshmallow Fluff
  • 2 tsp Vanilla

  Instructions

   

  • Begin with combining the water, brown sugar and Karo syrup in a small sauce pan.
  • Heat the sauce pan over medium heat until boiling. Remove from heat and let cool for 2 hours.
  • After the sugar syrup has cooled, combine the peanut butter, marshmallow fluff and vanilla in a medium sized mixing bowl.
  • Use and hand or stand mixer to combine the ingredients.
  • Then add in the sugar syrup.
  • Mix to desired consistency.
  • Place in an airtight container and store in the refrigerator for up to 3 months.

  Notes

  Calories are calculated by a third party webpage and are based on ingredients used.

  

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  Posted in Sides
• 

  Delicious Loaded Potato Salad

  Posted at 12:00 pm by Rebecca

  May 7th

  

  During the last few weeks it has been more difficult to get the food we are used to eating at the grocery stores, restaurants and local delis. This is leading to many more people including myself cooking from scratch things they would normally purchase. I love eating potato salad as a side dish with many different grilled meats. Loaded potato salad is always a treat and since I had everything at home to make it, why not?

  Preparation

  To begin making your potato salad, rinse and clean your baking potatoes. Then peel your potatoes and dice them into 1″ pieces.

  

  Continue with fill a large sauce pan with 6 cups of water add in the potatoes. Bring the water to a rolling boil. Cover the saucepan with a lid and turn the heat down to simmering. Let simmer for 9 minutes or until the potatoes are fork tender.

  

  While your potatoes are simmering it is the perfect time to cook your bacon until it is crispy. Let your bacon cool and then crumble it and set it aside.

  

  Once your potatoes are cooked through, drain them in a colander. Rinse the potatoes with cold water. Let the potatoes cool for 15 minutes.

  While your potatoes are cooling mix up your sauce. Start with measuring our your mayonnaise and sour cream. Mix these together and add in your seasoned salt, onion powder, and pepper.

  

  Once your potatoes have cooled for 15 minutes, add your potatoes to your sauce mixture. Mix well, until all the potatoes are covered in the mayonnaise mixture.

  Now it is time to add in the cheese and crumbled bacon. If you are going to be serving this at a dinner party you may want to hold a small amount out to sprinkle on top of your dish.

  This potato salad goes great with our French Dip Sandwiches, Sloppy Joes, or Air Fryer Hamburgers! Our Red Hot Applesauce is also another great side for summer gatherings!

  Ingredients For Loaded Potato Salad

  3 Russet Potatoes

  1/2 Cup Mayonnaise

  1/3 Cup Sour Cream

  2 Slices Bacon, Cooked and Crumbled

  1/2 tsp Seasoned Salt

  1/2 tsp Onion Powder

  1/4 tsp Pepper

  1/2 Cup Colby Jack Cheese, Shredded

  Loaded Potato Salad

  A great addition to any summer cookout!

  Print Recipe

  Prep Time 10 mins

  Cook Time 9 mins

  Cooling Time 15 mins

  Total Time 34 mins

  Servings 6 servings

  Calories 265 kcal

  Equipment

  • Large Sauce Pan

  Ingredients

    

  • 3 Russet Potatoes
  • ½ Cup Mayonnaise
  • ⅓ Cup Sour Cream
  • 2 Slices Bacon Cooked and Crumbled
  • ½ tsp Seasoned Salt
  • ½ tsp Onion Powder
  • ¼ tsp Pepper
  • ½ Cup Colby Jack Cheese Shredded

  Instructions

   

  • Rinse and wash your Russet potatoes.
  • Peel your potatoes.
  • Dice potatoes into 1" pieces.
  • Place potatoes into large sauce pan. Cover with 6 cups of water and bring to a rolling boil.
  • Place a lid on the sauce pan and simmer for 9 minutes or until potatoes are fork tender.
  • While the potatoes are cooking, cook or fry the bacon until crispy, let cool and crumble.
  • Drain the potatoes in a colander and rinse with cold water. Let cool for 15 minutes.
  • While the potatoes are cooling, mix the mayonnaise, sour cream, seasoned salt, onion powder, and and pepper.
  • When the potatoes are cool, add them to the mayonnaise mixture.
  • Slowly add in the shredded cheese and crumbled bacon. If you want to leave a small amount out to sprinkle on top for presentation you can do this.

  Notes

  Calorie calculations for this recipe were done by a third party website and are based on ingredients used. 

  

  Posted in Sides

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