Peanut Butter Lovers . . . This Is Your Month!

You guessed it . . . November is National Peanut Butter Lover’s Month. Candy companies should have a ball, but you don’t have to go to the store for your peanut butter fantasy, we’ve got just what you want right here. You might have to gather in a few added ingredients, but the finished product will make you want to celebrate for months to come!

A family member told me earlier this week that she had been craving peanut butter since her recent surgery, and the funny part was . . . she had never liked it before! I forgot to tell her what I was writing about . . .

I don’t know many people who simply do not love peanut butter. I never open a jar without thinking of my late brother, Gary, who absolutely loved the stuff and ate it by the spoonful. Only when I began counting fat grams a couple of years ago did I ease up on it, but we ain’t countin’ calories and fat grams today, so go for it and enjoy every last morsel of our peanut buttery concoctions!

Peanut butter is a blend of ground roasted peanuts, vegetable oil and salt. Some brands contain sugar or a stabilizer that prevents the oil from separating. Two familiar types of peanut butter are creamy and chunky. Chunky has chopped peanuts, which adds to the fun (not to mention the fat!) Natural peanut butters that are 100 percent peanuts contain no additives to keep them from separating, and must be stirred well before use. The natural kind will keep up to six months, but must be refrigerated after opening.

Now, let’s get down to business!

Frozen Peanut Butter Pie

1 quart vanilla ice cream
1 8-oz. container whipped topping
½ cup chunky peanut butter
1 9-inch graham cracker or chocolate crumb pie shell
½ cup chocolate syrup

Let ice cream stand at room temperature just until softened. Place in bowl. Add whipped topping and peanut butter. Mix well, spoon into pie shell and smooth top. Cover with plastic wrap and freeze for several hours until firm. Let stand at room temperature for 10 minutes or in fridge for 30-45 minutes until slightly softened. Drizzle chocolate syrup over top just before serving.

Make ahead to store in the freezer and you will always have dessert on hand

 

Unbelievably Easy Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla extract

Preheat oven to 350 degrees. Combine peanut butter, sugar, egg and vanilla in bowl; mix well. Shape by tablespoonfuls into balls; place about 2 inches apart on lightly greased cookie sheet. Flatten by pressing in a crisscross design with fork. Bake for 10 minutes or until golden brown. Makes about 1 dozen, so you may want to double recipe.

 

Peanut Butter Brownies

2 large ripe bananas, peeled, sliced, frozen
2 c. milk
¼ cup creamy peanut butter
2 Tbsp. sugar
1 tsp. imitation banana extract

Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve immediately. 2 servings.

 

Peanut Butter Smoothie
2 large ripe bananas, peeled, sliced, frozen
2 c. milk
¼ cup creamy peanut butter
2 Tbsp. sugar
1 tsp. imitation banana extract

Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve immediately. 2 servings.

 

Ice Cream Crunch Cake

1 (12 oz.) pkg. chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon ice cream, vanilla

Melt chocolate chips and peanut butter together in large pan. Add cereal. Spread on cookie sheet and cool. Break up cereal mixture into small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in 10" springform pan. Use remaining 1 cup cereal mixture to make decorative topping, then freeze. Garnish with whipped cream and strawberries. Makes 12 to 16 servings.