Excuse the delay but moving across country is exhausting. Thankfully, all my peanut butter arrived intact. As for the exhibition, we only had 11 entries this time, but while the quantity was lacking the quality did not. Myself and the other judges: Beth, E and Mara put on our virtual tongues and picked our favorite recipes. While the real prizes here are the glorious peanut butter recipes, the first place winner has been contacted and will receive a prize package from Stonyfield Farms! Read on for a summer’s supply of mouth-watering recipes.
Congratulations to the winners! We loved them all but we had to decide on the winners. It’s always a tough decision but here are the undisputed masters:
1st Place: Peanut Butter Blondies by Tina at Carrots ‘n’ Cake was the overall favorite. Tina’s array of healthy ingredients really come together in this delicious looking recipe, one that has risen to the top of my to-make list. Congrats Tina, this dish is well-deserving of the first place prize!
2nd Place: Prawns A La Talla with Peanut Butter Sauce by Marta from Just Call Me Marta was an excellent appetizer for our barbecue. Those prawns look crispy and spicy and the creamy peanut butter sauce can only be the perfect complement!
All Blog Entries:
Peanut Butter Chicken Marinade – from Cinnamon Spice & Everything Nice
Peanut Butter Bread Rolls – from Angie’s Recipes
Peanut Butter Pineapple Chicken and Tilapia Skewers – from Deliciously Healthy
Peanut Butter Spring Rolls with Dipping Sauce – from Apple Crumbles
Gettin Figgy With It – from It’s a Wrap!
Peanut Butter Banana Pudding – from yours truly, The Peanut Butter Boy
All Submitted Recipes:
Oatmeal, Peanut Butter, & Coconut Gooeys by Evan
1/4 cup butter
1/4 cup creamy peanut butter
1/2 cup white sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/2 cup oats
1/3 cup peanut butter chips
1/3 cup shredded coconut, sweetened
1 teaspoon cinnamon
Preheat your oven to 375 degrees. In a big bowl, cream butter, peanut butter, and both sugars. Beat in the egg and vanilla. In a separate bowl, sift flour, baking soda, and cinnamon. Mix in the peanut butter chips and coconut. Pour and stir the dry into the wet mixture. Add in the oats and mix until evenly incorporated. Form 1-inch balls by rolling the dough in your hands and press gently onto a lined baking sheet lined. Bake for 8-10 minutes and let sit outside of oven for another 5 minutes before transferring to a wire rack to cool.
Pork’n Butter Kabobs by Brooke
6 Granny Smith apples; each apple cut into 6 wedges
18 Thick-cut Bacon strips cut in halves
1 Pineapple cored; cut into 1 inch cubes
1. Coat grill rack with cooking spray; Heat grill.
2. Wrap each apple wedge with a half strip of bacon.
3. Alternate, starting with pineapple cube, apple/bacon wedges and pineapple cubes on skewers. Resulting in 9 skewers with 5 pineapple cubes and 4 apple/bacon wedges to each skewer.
4. Combine Peanut Butter Glaze ingredients in a small bowl and whisk together until well incorporated. Use this glaze on any meat while it is roasting.
5. Brush kabobs with glaze mixture, reserving any remaining mixture.
6. Place kabobs on rack over medium heat and cook 3 minutes on each side (be sure to re-brush with glaze after flipping) or until bacon is cooked to your liking (some foodies enjoy crispy bacon while others enjoy medium rare).
7. Remove from grill and drizzle with remaining glaze if desired.
While “Peanut Butter Boy” sounds like a superhero name I am in fact human, and if I’ve forgotten anyone’s submission please let me know! Also, I hope ya’ll don’t mind that I touched up some of your photos a bit.