* Reposting for all the delicious recipes!

The results are in! We received 20 entries for this exhibition, spanning a wide range of unique dishes. Me and my co-hosts from What’s For Dinner?, Scotty Snacks, and Balance donned our virtual tongues to pick our favorite recipes. While the real prizes here are the fantastic peanut butter concoctions, the first place winner will receive a huge $99 prize package from Peanut Butter & Co! I suggest you thoroughly check out each and every recipe listed, there are some interesting concoctions here. Read on to experience the incredible creativity of these submissions!

Congratulations to the winners! We loved all the entries and it’s always a tough decision but here are the undisputed peanut butter combo masters:

1st Place

Peanut Butter Gravy and Biscuits by Julia at Fat Girl Trapped in a Skinny Body was the overall favorite. This fantastically creative dish is well deserving of the first place prize! I never imagined something like this could work so well, but now I’m eager to try it! Enjoy your peanut butter Julia!

2nd Place

Peanut Butter Soup by Sara at Don’t Bother Me…I’m Cooking! came in a close second. This simple recipe sounds creamy and satisfying, I bet it’s perfect with some toasted crusty bread…

3rd Place

Alice presented us with an interesting recipe titled Peanut “Batter” in Black Rice Mochi (abbr. title) that sounded fantastic, unlike anything we’ve seen before. Full recipe below:

1 cup black glutinous rice flour
1 cup water
sugar, honey or other sweetener (to taste)
2 bananas
1 jar peanut butter
dried coconut chunks (use grated or powdered coconut if in a pinch)

1. Use a blender to combine the peanut butter and 1 banana together, then add roughly chopped coconut chunks and mix by hand. Roll out onto a board or plastic freezer bag.
2. Make the mochi by combining 1 cup water and 1 cup black mochi flour in a large bowl with optional sweetener of choice and a pinch of salt. Microwave in 2 minute intervals, removing to stir for a total of 8 minutes or until the mixture is glutinous and stretchy.
3. Chop remaining banana in segments. Enclose each segment in a layer of Peanut Batter. Lay lumps on a greased board or freezer bag and slowly spoon sheets of mochi over each lump pinching together to make a smooth round(ish) ball. You may need to wet or grease fingers to avoid gumming your hands together. Chill and serve, or eat warm.

All Blog Entries

Peanut Butter Ice Cream with Candied Bacon – from Elle’s Kitchen

Flourless Peanut Butter & Coconut Cookies – from Sweet & Savory

Gluten-Free Peanut Butter Black Bean Brownies with PB Cream Cheese Frosting – from Food Makes Fun Fuel

Peanut Butter Pork Potstickers – from Biggest Diabetic Loser

PB&J Banana Bread – from Healthy Food for Living

Peanut Butter Jelly Banana Bread – from Lucky Taste Buds!

Spicy Vegetable Fritters with Peanut Butter Yogurt‏ – from It’s Alimentary

Spicy Thai Peanut Butter Pizza – from Veggies and Valentino

Ultimate Breakfast Banana Split – from Bran Appetit!

Peanutt-y Beet Souffle – from La Reina Batata

Peanut Butter Granola Bars – from Savvy Baker

Submitted Recipes

Vegan Peanut Butter Pretzel Pie by Manuel Addams

3/4 cup crushed pretzels (crushed fine with a food processor or rolling pin)
3 tablespoons white sugar
6 tablespoons margarine, melted

Preheat oven to 350 degrees. In a small bowl combine the sugar and pretzel crumbs. Drizzle in the melted margarine and stir until the crumbs are all coated with the butter. Press the mixture firmly into a 9 inch pie plate, making sure to come up the sides of the pan. Bake the crust for 10 minutes. Cool on a rack while you prepare the filling.

1 cup vegan cream cheese (follow your heart or tofutti), room temperature
1 cup confectioner’s sugar
1/2 cup peanut butter
1 1/2 cups vegan topping cream (Soyatoo)

In a mixer combine the softened cream cheese , sugar and peanut butter until smooth. This mixture will be thick. I added one scoop of Soyatoo and stirred to lighten it up a bit before adding the rest of the Soyatoo and gently folding to combine the two mixtures fully. Pour this into the cooled pretzel crust and chill for 2 hours.

Peanut Butter Matzah Pizza By Susan Kaplan

1 large round shmura matzah.
1 jar dark chocolate peanut butter
1 jar of reduced sugar organic blackberry preserves
1 cup chopped diced apples
1 cup chopped diced pears
1 cup chopped walnuts
1 tbsp cinnamon
1/4 cup lemon juice

Place matzah on a flat round plate. Place apples and pears in a small bowl with lemon juice and toss to coat lemon juice on apples and pears to prevent oxidation. Spread peanut butter very slowly on the matzah so it does not break. Spread preserves on top of the peanut butter. Using a strainer, strain the liquid from the apple and pear mixture. Sprinkle the apple and pear mixture over the preserves. Sprinkle the nuts over the fruit mixture. Sprinkle with cinnamon. Serve right away by gently cutting the pizza with pizza cutter. If all the ingredients are kosher for Passover, this makes a great dessert after the seder!

Fluffernutter Oatmeal by Zach Nerenberg

1/2 cup oatmeal (not instant)
2 Tbsp brown sugar
2 Tbsp peanut butter (or PB2)
1 Tbsp marshmallow fluff

Prepare oatmeal as directed. After oatmeal is cooked, add in the brown sugar, peanut butter, and fluff. Stir and enjoy!

Sweet Potato Muffins with Peanut Butter center by Abby Langbehn

¾ c. whole wheat flour
¾ c. all-purpose flour
1 t. baking soda
½ t. baking powder
½ t. salt
1 ½ t. cinnamon
1/8 t. cloves
1 ¼ c. sweet potato (microwaved until soft, skin removed, and mashed)
1 c. sugar
1 1/8 c. milk (soy, almond, or dairy)

Peanut Butter Filling:
½ c. peanut butter, natural
3 T. pure maple syrup

1) Preheat oven to 375.
2) Combine flours, baking soda, baking powder, salt, cinnamon, and cloves in bowl. Set aside.
3) In separate bowl, use hand mixer to mix sweet potato with milk, until creamy. Add sugar and mix well.
4) Add dry ingredients to sweet potato mixture and stir until combined. Be careful not to overstir. Mixture will be thick.
5) In small bowl, combine peanut butter and maple syrup until creamy and well-mixed.
6) Fill muffin tin with cupcake liners, and fill tins with enough batter to cover the bottom. Make an indent in the middle of the batter, and place a dollop (about ¾ T.) of peanut butter filling in the middle. Cover the peanut butter filling completely with remaining muffin batter.
7) Bake for 17-18 minutes. Let cool before digging in!

Peanut Butter Cone by Ashley

1 ice cream cone
1 Tbs. peanut butter
1 scoop of ice cream

Fill/line an ice cream cone with peanut butter like you would the edges of a peanut butter cup. Enjoy any flavor of ice cream on top. (Bonus points for one with PB, of course!) When you get to the cone, you have a nice salty layer to sink your teeth into.

PB and Bacon Sandwich by Donna Harvey

Toast whole wheat or another good bread. Crisp up some lean bacon – real crisp – then drain and crumble. Spread peanut butter on toasted bread; sprinkle bacon crumbs on top — add salt and pico de gallo, or you can also add tomato or cucumber slices.

Additional Info

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.

Filed in Appetizer, Dessert, Main Course, PBE, Peanut Butter, Snack, Soup and Chili, Vegetarian

19 Responses / Leave a comment »

  1. Savvy Baker says:

    Wow, what a fun group of entries! It must have been a blast to sort through all of the pics and ideas. I’m definitely planning to try a few of these myself. Well done, and thanks for the opportunity! — Liesl

  2. brandi says:

    Congrats to the winners! All the submissions look delicious!

  3. Katherine says:

    I don’t even know what to say about all these recipes. It’s going to take some time before I can mentally digest the thought of digesting some of these combos! tres bizarre…

    • Nick says:

      Haha, I could see that. Even the winning recipe seems a bit out there. I try to think of it in alternate ways, for example: Gravy goes well with chicken. Peanut butter goes well with chicken. Therefore, peanut butter goes well with gravy. Does it? I’m not sure, but it’s worth a shot!

  4. brandi says:

    also, I’d love to be involved with the next contest if you’re looking for people! It’s so much fun coming up with the recipes.

    • Nick says:

      I am always looking for new people to help co-host! Shoot me an email (which you’ll get from this reply) and I’ll put you on the list for the next exhibition!

  5. wow. they all sound delicious!! congrats!!

  6. Elle says:

    Congrats to the winners! Lots of great recipes to have a look at, for sure!

  7. VeggieGirl says:

    EXCELLENT round-up, and major congratulations to the winner and all those who participated!

  8. julia says:

    Thank you! And dang, that is some serious competition I was up against! I’m drooling over all the entries. I know what to make with all my peanut butter…

  9. Wow, what an awesome group of recipes!!

    Thanks so much for posting all that!

    • Nick says:

      Took a while, but it’s worth it for a collection of such outstanding recipes. Can’t get more bang for your buck than 20 recipes per post =).

  10. Shannon says:

    ok, those pb gravy & biscuits are genious!! fabulous roundup :)

  11. Anonymous says:

    I love all of the peanut butter recipes here! Thanks for sharing. I have lots to choose from.

  12. Eve says:

    I just started a diet today but I will guarantee peanut butter gravy will find its way into it. Wonder what the calorie count would be for one bisquit and 2 tbs gravy? LOL

Links To This Post

  1. One of those days. . . « Biggest Diabetic Loser

  2. And, The Winners From @PeanutButterBoy’s Peanut Butter Exhibition Are..

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