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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!

3rd Place: Asian Peanut Butter Pesto Grilled Chicken from Lynnylu at Cafe Lynnylu is the perfect light main course. Everyone loves kabobs and this recipe looked too good to pass up.

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 egg
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

Kabob Materials
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

Peanut Butter Glaze
¾ cp. Chicken or beef broth
¾ cp. Trader Joe’s Organic Creamy Peanut Butter
¼ cp. Honey
½ tbsp. Soy sauce
1 tsp. black pepper
¼ tsp. Hot sauce

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. Result