I got this yummy PB and chocolate crispy treat recipe from a friend of a friend and have looked on the Rice Crispy website for the same recipe and here on recipezaar and haven’t found one exactly like it…similar recipe here on receipezaar yes, but not the same and none of them jelly rolled it and cut them into swirls which is different and cute! This recipe makes 16 swirls or you can divide the recipe into two logs and make mini swirls. And the best way to roll your log is with a silicone baking sheet liner called SILPAT ( google it )…it worked REALLY well! Nothing sticks to it…nothing! — posted by Amy Duchesne
March 8, 2010
February 22, 2010
Care Bear’s Peanut Butter Balls
This is a favorite of my daughter. The recipe comes from a Care Bear’s video that she loves and I actually remember the episode from when I was a child. Super simple and delicious – this makes a great quick breakfast or healthy afternoon snack. — posted by cookiemama88
Peanut Butter Cornflake Drops
I got this recipie off of another website a long time ago and fell in love with it its amazing and simple!! — posted by Rissa Nich
February 10, 2010
Peanut Butter Fudge
It’s a tradition to make this every holiday season. I sometimes will even layer this on top of chocolate fudge… see my Fannie Mae Chocolate fudge recipe. — posted by Chef #1423567
January 29, 2010
Visual Recipe – Inside Out Peanut Butter and Jelly Sandwich
The concept for this dish started out as a kind of PB&J ravioli, with the peanut butter forming the “pasta” and the jelly inside. Through a series of conversations and flashes of brilliance (or madness, you be the judge) it evolved into a full-on inversion of the usual PB&J system. The filling for this dessert is candied barley, a sort of crunchy bread analogue. The barley is sandwiched between two slices of peanut butter gelatin, and the whole is topped with macerated fruit to replace the jelly. The result is a not-too-sweet peanut buttery morsel that hopefully expands our definition for the word sandwich.
Peanut Butter Gelatin
2 envelopes unflavored gelatin
3/4 cup peanut butter
2 cups water
1/4 teaspoon salt
2 teaspoons sugar
Click Here To View Recipe Instructions and Step By Step Pictures
Visual Recipe – Deep Fried Peanut Puree with Blood Orange Bourbon Sauce
Deep Fried Peanut Puree with Peanut Butter-Stewed Spinach and Blood Orange/Bourbon Sauce
In 1916, George Washington Carver published Tuskegee Institute Experimental Station Bulletin 31, How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption. Aimed at improving the lives of poor farmers in the American South, this helpful pamphlet provided simple directions for the cultivation, preparation, and consumption of the peanut.
Listed in the book is what Carver calls PUREE OF PEANUTS NUMBER TWO.
He wrote:
“When sliced, rolled in bread crumbs or cracker dust and fried to a chicken brown, it makes an excellent substitute for meat.”
Now, I don’t know about you, but when people start talking about things being fried to a chicken brown I get excited. The idea of turning something as gooey as peanut butter (or lightly roasted, finely ground peanuts, which I count as the same thing given Carver’s recipe for peanut butter) into a solid, deep-fried meal in its own right is an intriguing one.
Since we’re going to fry this to a chicken brown, and since fried chicken is one of the great foods of the South, I decided to draw side-dish inspiration from that region as well. My original plan was to use collard or mustard greens. Unfortunately, everywhere I shopped had terrible, unusable greens. The only salvageable stuff I could find was spinach. While far from a suitable replacement for collard greens, the finished side dish is a tasty stewed spinach flavored with peanut butter, onions and tomatoes.
Peanut Puree Number 2 ingredients:
1-1.5 cups peanut butter
sufficient water to dilute peanut butter to cream-like consistency
1/4 teaspoon salt
1 teaspoon sugar
Click Here To View Recipe Instructions and Step By Step Pictures
Visual Recipe – Eggs Benedict with Peanut Butter Hollandaise
Variations on Eggs Benedict are fairly common. This one incorporates peanut butter into both the hollandaise sauce and the bread component of the dish. It’s important to have very smooth peanut butter when making the sauce, as tiny chunks will impact the texture of the finished product.
2 slices bacon
2 eggs + 3 egg yolks
1 Tablespoon lemon juice
1/4 cup peanut butter
1/4 cup butter
1/2 cup butter (additional, kept separate)
2 round pieces of peanut butter bread (not in photo)
(For my peanut butter bread recipe click on my username. It will be in the listing of my recipes.)
4 or more stalks of asparagus (not in photo)
Click Here To View Recipe Instructions and Step By Step Pictures
January 25, 2010
Peanut Butter Fudge
This is the best fudge I have ever had. I begged my cousin for the recipe. — posted by Srqchic
January 21, 2010
Old Fashioned Peanut Brittle
From my collection of handwritten recipes 1970’s.
Note: Prep time and cook time are not given. It’s been far too long since I made this, so I forgot the exact times and the yield. I’ve just written in numbers so don’t go by them if you try this. — posted by CJAY