Peanut Butter Perfection

In medium bowl, combine Sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir to combine and add shrimp. Refrigerate 20 minutes.

In large skillet over medium heat, saute onion and pepper in peanut oil until tender. Add garlic and cook an additional minute. Reduce heat and add coconut milk, peanut butter, teriyaki sauce, crystalized ginger, hot pepper flakes and brown sugar. Simmer sauce 2 to 3 minutes, adding additional coconut milk as needed. Pour off 1/4 cup of sauce and add ramen noodles to remaining sauce.

In large skillet over medium heat, cook shrimp 2 to 3 minutes on each side until tender. Move shrimp to outer edge of pan and cook coleslaw mix in center just until it starts to wilt. Add wilted slaw mix to ramen sauce mixture.

Divide ramen among four plates and top with 4 or 5 shrimp. Garnish with reserved sauce, peanuts and scallions, if desired.

Drain pineapple chunks, reserving juice.

Cut salmon into 1-inch cubes.

Place 1/4 cup pineapple juice into bowl with soy sauce; add salmon, tossing to coat. Let stand about 15 minutes.

Gently stir 1/4 cup pineapple juice and broccoli slaw into hot rice, blending well. Season to taste with salt and black pepper, then cover and keep warm.

Whisk peanut butter with remaining pineapple juice, chili sauce and lime juice, and zest, blending well. Set aside.

Heat oven broiler; place oven rack 6 inches from broiler element. Line broiler pan with foil and spray with nonstick spray. Thread salmon cubes and pineapple chunks onto 8 metal (or soaked bamboo) skewers, dividing equally. Place on broiler pan. Cook 2 minutes, then brush with peanut butter mixture. Repeat brushing and broiling until salmon is flaky, turning as needed to brown evenly, about 8 minutes total.

Divide warm rice mixture evenly among four serving plates; top with skewers. Sprinkle skewers lightly with chopped peanuts and serve while warm. May be garnished with additional lime slices and cilantro leaves, if desired.

Heat oven to 350°F. Generously grease and flour Bundt pan. Set aside.

In large bowl mix together butter, peanut butter, orange juice and orange zest until well combined and creamy. Beat in sugar, eggs and vanilla.

Combine flour, baking soda and salt, then stir half into peanut butter mixture. Stir in half of buttermilk. Add remaining flour and buttermilk, mixing until just blended. (Don't overmix or cake will be tough.) Pour batter into prepared pan.

Bake 45–50 minutes or until toothpick inserted in center comes out clean. Let cool in pan for about 5–10 minutes, then remove cake from pan and let cool completely.

For frosting, beat all ingredients together to pourable consistency. Pour over cake, and sprinkle with chopped peanuts.

Heat oven to 400°F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with butter-flavored nonstick cooking spray; set aside.

Put butter, peanut butter and sugar in heavy-duty, 1-quart saucepan over medium heat. Stir constantly until butter and sugar are melted; bring ingredients just to a boil. Boil mixture 3 minutes, stirring frequently.

While mixture cooks, lay saltines in single layer on prepared pan.

Pour cooked mixture evenly over saltines. Place in oven and cook 5 minutes. Remove from oven and sprinkle chocolate chips over top. Let cool for 3 minutes, then spread chocolate completely over top of saltines.

Sprinkle peanut butter chips evenly over top of chocolate. Return pan to oven for 1 minute to soften chips. Pulling tines of a fork through softened chips, partially cover chocolate. Sprinkle peanuts over top and gently press peanuts down.

Let cool on rack for about 15 minutes, then place in freezer for 3 minutes. Remove from freezer and break into pieces. Store in airtight container.

Heat oven to 375°F and line large baking sheet with parchment paper.

Combine first 8 ingredients in large mixing bowl.

Use blender to combine banana, egg white and peanut butter until smooth. Pour peanut butter mixture over oat mixture and stir until incorporated. Pour mixture in even layer on baking pan.

Bake until crisp (about 20–30 minutes), removing from oven and stirring every 10 minutes to allow granola to brown evenly and break up into smaller pieces. When granola is golden and crisp, remove from oven and stir in cranberries and chocolate chips (chocolate chips should melt a little).

Allow to cool completely before storing in air-tight container.