The Peanut Butter Boy » Peanut Butter Lovers Roundup

2 Cups peanut butter
1 Cup sifted powdered sugar
1/2 Package of Nutter Butter Peanut Butter Sandwich Cookies(cookies should be crushed)
1/2 Package of Oreo Cookies ( cookies should be crushed)

1. MIX peanut butter and sugar in medium bowl. Add 1-1/2 cups of the crushed Nutter Butter cookies; stir until well blended.
2. SHAPE peanut butter mixture by the large teaspoonful into 40-60 balls. Place on parchment covered baking sheets. Roll the peanut butter cookie ball in 1-1/2 cups crushed Oreo cookies until balls are evenly coated; cover.
3. REFRIGERATE at least 1 hour. Store leftover balls in refrigerator.

PBJ&B French Toast from Katherine

1/2 cup peanut butter
8 slices sandwich bread
1/2 cup jelly (any flavor)
5 large eggs
1/3 cup milk
2 teaspoons pure vanilla extract
4 tablespoons butter
1/2 cup maple syrup
8 strips of bacon, cooked until crisp and drained on paper towels

1. SPREAD the peanut butter on 4 bread slices, the jelly on the other 4 slices, and place two slices of the cooked bacon on either slice and combine to make 4 sandwiches.
2. WHISK together in a wide, medium bowl, the eggs, milk and vanilla.
3. HEAT in a large nonstick skillet 2 tablespoons butter over medium heat. When the butter is almost melted, dunk two of the sandwiches into the french toast batter and let the excess drip off. Place in the pan and cook until golden brown, 2 to 4 minutes for each side. Repeat with the remaining 2 tablespoons butter and 2 sandwiches. Let cool for a minute or two; serve with the warm maple syrup.

Peanut Butter & Honey Sandwich from Jen

2 slices bread
2T peanut butter
1T honey

Assemble into sandwich form.

Decadent, Heavenly Peanut Butter Bomb from Mark

Two pieces of Sourdough Bread
4 slices of maple flavored bacon
Iceberg or Romaine lettuce
Chunky Peanut Butter
1 thinly sliced banana
1 thinly sliced Granny Smith or apple of choice
2 TBS. of Orange Flavored Dried Cranberries
2 slices of American Cheese
2 TBS toasted pecans or walnut pieces
2 TBS honey or maple syrup
1 TBS shredded coconut

1. Heat up a frying pan and melt 4 TBS of unsalted butter. Fry bacon till golden brown and set aside. Keep pan warm. Generously lather both pieces of bread with the peanut butter. Place lettuce leaves on both. Add another layer of peanut butter to the lettuce, set one piece aside and top the other with the sliced banana and bacon. Add a piece of cheese, the sliced apple and the cranberries. Add another slice of cheese and top with the honey/maple syrup, nuts and coconut. Place other half of sandwich on top. Warm up pan until sizzling and carefully place sandwich into the pan and hold or weigh down until bottom is golden brown. Carefully flip over and repeat process until the other side is golden brown. Remove to plate and allow to cool for a couple of minutes. Use toothpicks to hold in place if desired. Cut in half, pass GO and head straight to peanut butter heaven.

Vegan Earth and Sea Salad from Red Icculus

1/4 cup sesame oil
2 tbs. soy sauce
2 tbs. panko bread crumbs
1 package firm tofu
1/2 nori wrap
3 tbs. creamy peanut butter.

1. Drain and chop your tofu into cubes. Mix with the panko, peanut butter and soy sauce in a bowl. If the mixture is too dry, add a dash of sesame oil and stir until well covered.
2. Warm up the oil until very hot, but not smoking. Add the tofu. Use a metal spatula so it doesn’t stick. When the tofu almost reaches a “breaded” consistency, remove from heat and drain on a paper towel.
3. Slice the nori wraps with a knife so they are like thin 2″ ribbons. Toss with the tofu cubes and serve as a main dish.

Thai Spaghetti from Tricia

1 lb. Shrimp – cleaned, peeled
1-2 tbsp Red Panang Curry Paste
2-3 tbsp Peanut butter
1/2 cup coconut milk
1/2 evaporated milk
1/2 cup carrots, julienned
1/2 cup zucchini, julienned
1 packet of Spaghetti
Fish Sauce & sugar to taste

1. Cook spaghetti according to package.
2. Heat coconut milk, evaporated milk, curry paste & peanut butter in a pan. Stir well until well blended.
3. When bubbling, add shrimp, zucchini & carrots. Add sugar and fish sauce to taste.
4. Finally, turn off heat and then add spaghetti. Mix well to coat.

*I came up with this recipe after taking my nephew to Cheesecake Factory and paying over $15 for this dish. Came home made this for under $10 and was able to feed 4 people!!!

Peanut Butter & Bacon Sandwich from Various

2 slices bread
2T peanut butter (chunky or creamy)
3 strips bacon

Assemble into sandwich form.

Peanut Butter Balls from Courtney

2 cups peanut butter
1 box powdered sugar
1 stick butter
3/4 cup Rice Krispies (optional)
1 pkg chocolate Almond Bark

1. Mix 1st three ingredients. Add Rice Krispies if you want a crunch. Make into balls.
2. Melt the Almond Bark in the microwave according to the directions on the package. Dip the balls in the chocolate. Drop on wax paper to dry.

I like to put them in the fridge after they are dry. Yummy! You can’t go wrong with chocolate and peanut butter mixed together!

Peanut Butter Banana Bread from Sarah

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