Shelly Koon Contributing Writer
When I retired from being a registered dental hygienist I never thought I would have a second career. I just thought I would get a part-time job to give me some social interaction and a little extra money.
I left dentistry after 32 years to take care of my mom who had metastasized melanoma cancer. We had two full years together before she passed and it was hard but well worth it.
I was left alone with her dog, Booger, and an empty house. I was always an introvert to some extent and during my career as a hygienist I had to learn to talk to patients every day. When I went two weeks without speaking to another human being I realized I needed a job. Booger always listened but he wasn’t a great conversationalist.
I applied several places and ended up at Food Lion as a to-go shopper and cashier. After 6 months I decided cashiering was not for me. People can be really mean!
I applied to Virginia Media for a part-time receptionist job and was hired. The editor found out I liked recipes and asked me to write about one. That started the weekly recipe column. Now, I am a full-time customer service/office manager who writes a recipe column and compiles the archives column each week. I get to bring my dog Betsy with me to work (Booger passed away a year after Mom). I have plenty of social interaction now and a little extra money.
Now, three years later I have written a column every week for the paper. That’s 156 stories about me, my dog, and food. So far no one has complained about the stories or the dog. June 6, 2023 was my first column about peanut butter and included a recipe from the STR archives. I could have written one sentence to introduce the archive recipe but I chose to write about the history of peanut butter instead.
Despite being high in calories, the high protein and fiber content of peanut butter can boost feelings of fullness and reduce appetite, which may aid in weight management when eaten in moderation. It provides a good source of plant-based protein, iron, and magnesium. Pairing peanut butter with carbohydrates can help prevent sharp spikes in blood sugar, making it a good choice for stabilizing energy levels.
Peanut butter is incredibly versatile for sweet and savory dishes, including blending into smoothies, making peanut sauce for noodles or stir-fries, baking into cookies and brownies, or pairing with apples and celery. You can also make savory stews, create homemade energy balls, or simply use an empty jar for overnight oats. Choose natural peanut butter containing only peanuts (and perhaps salt) to avoid added sugars and hydrogenated oils. Stick to a 2-tablespoon serving size to gain benefits without excess calories. Natural peanut butter should be stored in the refrigerator once opened to prevent oil separation and rancidity.
Here are some of my favorite peanut butter recipes including that first recipe.
Fluffy Frozen Peanut Butter Pie
Ingredients
1 pkg (3 oz.) cream cheese softened
1 cup confectioners’ sugar
1/3 cup creamy peanut butter
½ cup milk
1 container (9 oz) frozen whipped topping
9-inch baked pastry shell
¼ cup roasted peanuts
Directions
Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into the mixture. Fold in topping. Pour into pie shell. Sprinkle with chopped peanuts. Freeze and serve.
PB & J Poke Cake
Ingredients
1 (15.25-ounce) box vanilla cake mix
1 1/4 cups milk
1 1/4 cups peanut butter, divided
4 large eggs
1/2 cup butter, melted
1 1/4 cups grape jelly, divided
8 ounces whipped topping
1/4 cup chopped peanuts
Directions
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan. Add cake mix, milk, 1 cup peanut butter, eggs, and melted butter to a large bowl; stir until well combined. Batter may be slightly lumpy. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let stand for 10 minutes. Use the handle of a wooden spoon to poke holes into the cake. Melt 1 cup jelly in the microwave until pourable, 1 to 2 minutes, stirring every 30 seconds. Spread jelly over warm cake with a spatula and work jelly down into the holes. Let cake cool completely. Spread whipped topping over cake; refrigerate until ready to serve. Microwave remaining 1/4 cup peanut butter and 1/4 cup jelly until just pourable; drizzle cake with peanut butter and jelly and sprinkle with peanuts to serve.
Frozen Vegetable Stir Fry
Ingredients
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons peanut butter
2 teaspoons garlic powder
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables
Directions
Combine soy sauce, brown sugar, peanut butter, and garlic powder in a small bowl. Heat oil in a large skillet over medium heat. Add frozen mixed vegetables; cook and stir until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture. I add cubed baked chicken for protein.