AuthorBiteSized
DifficultyBeginner

Easy and delicious recipes made with SKIPPY® Peanut Butter!

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Yields1 Serving
Kare-Kare Wing with Bagoong Aioli



















SKIPPY® Chocolate Stripe Peanut Butter Pie








Kare-Kare Wings with Bagoong Aioli
1

Season the chicken wings with salt and pepper. Set aside

2

Combine all-purpose flour and cornstarch in a bowl. Mix well.

3

Coat the chicken wings with the breading mix. Shake off any excess breading.

4

Deep fry the chicken pieces for 7-10 mins. Set aside.

5

In a small pan heat the achuete oil. When hot sauté the garlic and red onion. SKIPPY® No Sugar, No Salt Added, chicken stock, honey and fish sauce. Boil for three minutes then simmer for five minutes or until the sauce thickens.

6

Season with salt and pepper then finish with butter.

7

Combine all the bagoong aioli ingredients then season with pepper.

8

Plate the fried chicken wings then drizzle with the kare-kare sauce. Garnish with chopped peanuts then serve with the bagoong aioli.

SKIPPY® Chocolate Stripe Peanut Butter Pie
9

In a large bowl combine the crushed chocolate cookies and melted butter. Mix until well combined.

10

Place the chocolate and butter mixture in a pie pan and chill for at least 30 minutes.

11

Next, make the filling. In a bowl, combine the cream cheese, SKIPPY® Chocolate Stripe, and confectioners’ sugar. Whip until smooth. Set aside.

12

Using a hand or stand mixer whip the whipping cream until stiff peaks.

13

Fold in the whipping cream into the SKIPPY® Chocolate Stripe mixture.

14

Pour the filling into the prepared chocolate crust and chill for at least two hours.

15

When ready to serve top the pie with chopped peanuts and drizzle the melted dark chocolate.

Ingredients

Kare-Kare Wing with Bagoong Aioli



















SKIPPY® Chocolate Stripe Peanut Butter Pie








Directions

Kare-Kare Wings with Bagoong Aioli
1

Season the chicken wings with salt and pepper. Set aside

2

Combine all-purpose flour and cornstarch in a bowl. Mix well.

3

Coat the chicken wings with the breading mix. Shake off any excess breading.

4

Deep fry the chicken pieces for 7-10 mins. Set aside.

5

In a small pan heat the achuete oil. When hot sauté the garlic and red onion. SKIPPY® No Sugar, No Salt Added, chicken stock, honey and fish sauce. Boil for three minutes then simmer for five minutes or until the sauce thickens.

6

Season with salt and pepper then finish with butter.

7

Combine all the bagoong aioli ingredients then season with pepper.

8

Plate the fried chicken wings then drizzle with the kare-kare sauce. Garnish with chopped peanuts then serve with the bagoong aioli.

SKIPPY® Chocolate Stripe Peanut Butter Pie
9

In a large bowl combine the crushed chocolate cookies and melted butter. Mix until well combined.

10

Place the chocolate and butter mixture in a pie pan and chill for at least 30 minutes.

11

Next, make the filling. In a bowl, combine the cream cheese, SKIPPY® Chocolate Stripe, and confectioners’ sugar. Whip until smooth. Set aside.

12

Using a hand or stand mixer whip the whipping cream until stiff peaks.

13

Fold in the whipping cream into the SKIPPY® Chocolate Stripe mixture.

14

Pour the filling into the prepared chocolate crust and chill for at least two hours.

15

When ready to serve top the pie with chopped peanuts and drizzle the melted dark chocolate.

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