Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
