Wednesday, March 15th is National Peanut Lover's Day! Here are some great recipe ideas to celebrate!

Crunchy Chicken Pita Sandwiches

1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
1¼ cup roasted, salted peanuts
1 cup real bacon bits
10 oz. shredded red cabbage
12 pita pocket breads, cut in half and opened
12 cups cooked diced chicken

Combine coleslaw, peanuts, bacon bits and red cabbage. Mix gently to combine. Chill to 33° to 39°F. Fill each pita bread half with about 3 tbsp. coleslaw mixture. Add about ½ cup diced chicken and add another 3 tbsp. coleslaw mixture. Keep sandwiches chilled until serving. Makes 24 sandwich halves.

Quick and Easy Cookies 'N' Crème Peanut Parfait

Crush chocolate sandwich cookies. Press into bottom of parfait cup, pie plate or other container. Layer Mrs. Gerry's Cookies 'N' Crème, chocolate syrup and Spanish peanuts. Top with additional Cookies 'N' Crème. Garnish with chopped peanuts.

Thai Pasta Salad with Peanuts

1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base, drained
1 tbsp. light soy sauce
1 tbsp. sugar
4 cups fresh sugar snap peas
1 cup diced red bell pepper
2 cups salted party peanuts
1 tbsp. crushed red hot pepper flakes

Drain Lemon Garlic Pasta Base; discard dressing. In a small bowl, mix the light soy sauce and sugar until the sugar is dissolved. Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving. Once mixed, recommended shelf life is 72 hours. Makes about 5½ lbs. of salad.

Crunchy Coleslaw

1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
1¼ cup roasted, salted peanuts
1 cup real bacon bits
10 oz. shredded red cabbage

Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving.

Crunchy Coleslaw 'N' Raisins

1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
1¼ cup roasted, salted peanuts
1 cup real bacon bits
10 oz. shredded red cabbage
2½ cups raisins

Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving

Waldorf Salad

1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
1¼ cup roasted, salted peanuts
1 cup real bacon bits
10 oz. shredded red cabbage
3 firm red apples (such as Gala, Braeburn, Honey Crisp or Haralson), diced

Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving.

Thai Pasta Entrée:

1 (5 lb.) conatiner Mrs. Gerry's Honey Ginger Pasta
4 oz. (½ cup) creamy or crunchy peanut butter
1 lb. (4 cups) diced, cooked chicken
4 oz. (1 cup) roasted, salted peanuts, coarsely chopped
½ cup loosely packed, coarsely chopped fresh cilantro
1 fresh lime, sliced

In a large saucepan, gently heat peanut butter until melted. Add Honey Ginger Pasta and cooked chicken; stir to combine. Heat to 165° to 180°F, stirring frequently. Serve immediately or maintain at this temperature. Garnish with chopped peanuts, cilantro, and lime slices. Makes 6.5 lbs. entrée.

Thai Pasta Salad

1 (5 lb.) container Mrs. Gerry's Honey Ginger Pasta
4 oz. (½ cup) creamy or crunchy peanut butter
4 oz. (1 cup) roasted, salted peanuts, coarsely chopped
½ cup loosely packed, coarsely chopped fresh cilantro
1 fresh lime, sliced

In microwavable dish, gently heat peanut butter until melted. Stir into Honey Ginger Pasta. Chill to 33° to 39°F be­fore serving. Garnish with chopped peanuts, cilantro, and lime slices. Makes 5.5 lbs. of salad.