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

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