Saturday, March 31, 2018

Leader Enterprise - March 28, 2018 - Peanut Butter Goodness

With exactly 100 recipes containing peanut butter at my blog, it wasn't easy to choose a few to share with you, but here you go.  Enjoy every tasty bite of these great recipes with this incredible protein. 

Keep in mind - Spring has sprung and we're on our way up!

2 sticks (1 c.) butter, room temperature
1/3 c. white sugar
1/3 c. light brown sugar
2 eggs
1 TB. vanilla
2-1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (4-serving size) box instant chocolate pudding mix
1 (10 ozs) bag peanut butter chips
1 c. miniature Reese's peanut butter cups

Preheat oven to 350. Line cookie sheet with parchment paper.  In large bowl, beat butter and sugars together until fluffy.  Add eggs and vanilla, blending until smooth. Add flour, baking soda and salt to sugar mixture. Add dry pudding mix; blend until smooth. Fold in peanut butter chips and Reese's candies; mix just until combined. 

Place heaping tablespoonsful onto parchment paper; bake for 11 - 12 minutes. (They will still look wet, but will finish baking while standing on pan). Cool on pan for 6 minutes; remove from pan to cooling rack. Cool to room temperature; store in sealed container or they won't be so tempting under your nose.   


1 c. dry (old-fashioned) or quick oats
1/2 c. ground flax seed
1/2 c. (natural) peanut butter
1/3 c. agave or honey
1 tsp. vanilla
1/4 - 1/2 c. mini m & m's 
1/4 - 1/2 c. carob (or choco) chips 

Mix all ingredients together in a bowl (or food processor for a smoother texture) and chill for 30 minutes. (I prefer to mix oats/flax seed in one bowl, then combine peanut butter, honey and vanilla in another, then mix the two together). Roll into balls.  Enjoy. 


1/3 c. old fashioned oats 
handful chopped peanuts
1 tsp. chia seeds, optional
1 tsp. flax seed meal
1 scoop (sugar free) vanilla protein powder
1/2 c. vanilla Greek yogurt
(or add 1 Tb. honey & 1/2 tsp. vanilla to plain Greek yogurt)
1/2 c. milk (or water)
1 banana, frozen
3 Tb. baking cocoa powder
1/3 c. natural peanut butter
1 Tb. carob chips for garnish, optional
8 - 10 ice cubes

Place all ingredients, except for carob chips, in blender. Add about half the ice; blend on high until completely combined and frothy, at least 30 seconds.  

This next recipe is a true favorite.  Who's going to resist cookies for breakfast?  With pb, applesauce, oatmeal, cornflakes, raisins and bacon, this is a fabulous cookie. Start your day with a tall glass of milk or cup of coffee and one or two of these filling cookies.  


1/2 c. butter, softened
1/2 c. peanut butter
3/4 c. sugar
1 egg
2 Tb. applesauce
1/2 c. all purpose flour
1/2 c. oatmeal
1/4 tsp. baking soda
10 bacon strips, cooked and crumbled
2 c. cornflakes, slightly crushed
1/2 c. raisins, optional

Preheat oven to 350. In large bowl, cream butter, peanut butter and sugar until light.  Beat in egg and applesauce. Combine flour and baking soda; gradually add to creamed mixture.  Blend thoroughly. Stir in oatmeal, bacon, cornflakes and raisins. Drop by rounded tablespoonsful 2" apart on ungreased baking sheets. Bake about 12 minutes or until golden brown.  Store in the refrigerator.

Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious. - Bill Meyer 

Saturday, March 24, 2018

Leader Enterprise - March 8, 2018 - Peanut Butter Treats

Is spring just teasing us or what?  Sure has been great to have some sunny days!

Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes, to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. I love to spread peanut butter on toast. It's a great way to start the day with sustaining protein.

Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

Try dressing up your brownies with peanut butter. Either stir in 1/2 c. to the batter or dollop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.

I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle some chocolate syrup on it for a 'no bake' cookie flavored breakfast!).

This recipe is an option for those who need to eat gluten free. And for those that don't, just use 'regular' ingredients.  Either way - these are mighty inviting!


2 c. gluten free pretzel sticks, broken into small pieces
1 c. gluten free Corn Chex cereal
2 c. gluten free popcorn 
(I used the Original Skinny Pop
1/2 c. unsalted butter
1/3 c. natural creamy peanut butter
5 c. (10 ozs. bag) mini marshmallows
1/2 c. peanut butter M & M's 

Line a 9" X 13" baking pan with aluminum foil (nonstick is easiest to use), allowing about 2" to hang over the end or side. If not using non-stick, spray with non-stick cooking spray; set aside. In large bowl, combine pretzels, cereal and popcorn; set aside. 

In large pan over low heat, melt the butter and peanut butter. Stir in marshmallows and stir constantly until marshmallows are melted and mixture is smooth.  Pour over cereal mixture; stir until cereal mixture is covered.  Add half the M & M's and stir, then spread evenly into the pan. Gently press down on the mixture (I like to spray the back of my large metal spatula), but not too hard.  Let cool. Cut into 16 or 20 pieces, storing at room temp for 2 or 3 days...
if they last that long!! 

This tasty oatmeal reheats well, so make it ahead and be ready for a quick start to your day. 


2 c. quick cooking oatmeal
4 pkts. stevia (or 1/3 c. brown-or white-sugar)
1/4 tsp. salt
1/3 c. peanut butter
2/3 c. milk
1/2 c. unsweetened applesauce
(or a single serving cup)
1 egg
2 Tb. melted butter or (coconut) oil
2 tsp. vanilla
1/2 c. chocolate chips, divided, optional

Preheat oven to 350. Spray 8" X 8" square pan. In a large bowl, mix all ingredients, except for a handful of chocolate chips. Stir until blended.  Pour into prepared pan.  Sprinkle remaining chocolate chips over the top.  Bake about 30 minutes.  Serve warm or cold. 

Oh you're going to love me for sharing this quick-fix treat with you!  I reduced the sugar amount just a so good. 


4-1/2 c. quick cooking oats 
1-1/2 c. peanut butter
pinch of salt
1/2 tsp. vanilla extract
2 c. white sugar
3/4 c. butter
3/4 c. milk

Cover a large cookie sheet with waxed paper. Place oatmeal, peanut butter, salt and vanilla in large (shatterproof) bowl. In saucepan over medium heat, combine sugar, butter and milk. Bring to a hard boil and boil for 1 minute. (Starting timing once it reaches hard boil). Remove from heat and pour syrup over peanut butter/oatmeal mixture and stir until blended smoothly, and it begins to cool. You'll be able to see it thickens when it's time to drop them. Let cool until set. Yield: 2 dozen large cookies or 4 dozen smaller ones 

Be looking for more PB recipes in my next column too. 

"Be silly, be honest, be kind!" - Ralph Waldo Emerson

Friday, March 2, 2018

Flashback Friday - Bammin' Banana Recipes to Tickle Your Taste Buds

OH.MY.DELICIOUS! Irresistible too.  A family favorite! 

A perfect flavor combo. Simple and amazingly tasty! Enjoy it for dessert. 

My most favorite banana bread recipe! Oh so popular in my corner of the world.  Moist and perfect with coffee or milk.
This bread freezes great and can be made ahead several weeks. 

A simple treat that tastes like you've worked hard to make it...but you haven't.

Easy Orange Creamsicle Pie (Filling is 3 Ingredients!)

Here's another "I was lost, but now I'm found" recipe from my files....

I made this years ago and lost my photo...and just found it again, so here you go....yay!!

You will thank me for sharing it with you because it's so easy and so tasty! 

I love that you can make this when you're visiting someone out of town...
with these simple ingredients you can't go wrong.  Just run to the store and you'll be set to stir and wait...that's the toughest part for sure. 

This is an awesome dessert at holiday time, but of course, it's fabulous any time during the year too! 

I love that it's made by hand mixer needed.  Easy cleanup! 

(hover over photo to pin) 


1 9" prepared graham cracker pie crust
1 can (14 ozs.) sweetened condensed milk (like Eagle Brand)
1 can (6 ozs.) orange juice concentrate, thawed
(may add a drop or two of red and yellow food coloring just for a brighter filling-
I did NOT use any)
1 tub (8 ozs.) frozen whipped topping, thawed 

In large bowl, combine sweetened condensed milk with orange juice concentrate. Add food coloring if desired and stir until blended. Fold in the whipped topping, stirring until smooth.  Pour into pie crust.  Cover and refrigerate for at least 3 hours. Slice and serve with more whipped topping if desired.

Linked to Meal Plan Monday
Weekend Potluck

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