Passionate About the Community
and the Moms Who Live Here

I Say Peanut, You Say Butter!!

Did you know that November is National Peanut Butter Lover’s month? I didn’t either! But when I found out, I jumped at a chance to write a blog with all of my favorite peanut butter recipes. I LOVE PEANUT BUTTER!!!

Peanut Butter Smoothie

This is the healthiest recipe I’m going to be sharing. I call it a smoothie to make myself feel better about slurping it down.

Ingredients: 1 banana, 1/2 c. Greek yogurt, 2 tbsp. peanut butter, 1/2 tbsp. honey, 3 ice cubes, splash of milk

Directions: Blend, pour, enjoy.

Peanut Butter S’Mores

I don’t camp. It’s not my thing at all, but I love s’mores. I just decided to add a little love to the original recipe.

Ingredients: 1 graham cracker broken in half, 1 marshmallow, 2 chocolate pips, and a smear of peanut butter

Directions: Cook your marshmallow in your desired way, over the campfire, the grill or in the microwave. I used the microwave. I placed the marshmallow on top of one of the graham cracker halves and buzzed it in the microwave for 10 seconds. Spread the peanut butter on the other graham cracker half, then sandwich the chocolate in between the marshmallow and peanut butter and enjoy. You might need a couple extra napkins…

Easy Peanut Butter Truffles

I found this recipe in a Taste of Home magazine 3 years ago. Candy making is not in my skill set. If it requires a candy thermometer, it’s not for me. Lucky for me, these truffles really are as easy as billed.

You can find the full recipe here. As I was in the baking aisle of Target looking for mini chocolate chips I saw endless possibilities of deliciousness for these truffles. They have Butterfinger pieces and Snickers pieces, just to name a few. You can really go wild with toppings for these because they are so simple to make!

Buckeye Bars

If you don’t know what a buckeye is we can’t be friends. Just kidding! A buckeye is a ball of peanut butter deliciousness covered in chocolate. It resembles the nut of a buckeye tree. (And no, I haven’t forgotten about the college football team!) I find these bars easier to make than buckeyes. We live in Florida, land of excessive humidity, and that makes chocolate work difficult. These bars are so easy to make and they are super delicious!

You can find the recipe as Kraft intended it to be made here. Over the years, I’ve modified this recipe to suit me. I don’t bother with melting the chocolate and cool whip together. I simply buy a can of frosting, peel all of the aluminum off the top and microwave it for 30 seconds. That makes the frosting able to be poured. Then I simply dump that over the peanut butter layer and refrigerate for 2 hours. I will say that my version makes them a bit gooier than the original, but I’m okay with gooey.

Peanut Butter Pie

I lost my dad 8 years ago, so even seemingly small memories mean a lot to me. One day, we were watching a Travel Channel show together. It was filmed in Sarasota at an Amish restaurant. They were talking about their peanut butter pie. My dad said his mom used to make peanut butter pie. My grandma was a farm wife in upstate New York. She made everything from scratch. I’m never going to be her! But I went home and made my own version. After trying a slice my dad said it was as good as his mom’s. I’m sure he was trying to be nice because he was always my biggest fan, but this pie is actually really good! I haven’t made it since that day, until this week.


Pie crust — store bought or homemade

1/2 c. peanut butter

3/4 c. powdered sugar

1 package French vanilla instant pudding

2 c. milk

8 oz. Cool Whip, thawed


Bake your pie crust and let it cool completely.

Mix peanut butter and powdered sugar together until crumbly. You can add more sugar until you reach the right crumbly consistency.

Mix your pudding according to package.

Put most of the peanut butter mixture into the bottom of cooked pie crust. Reserve a bit for sprinkling on top. Spread pudding on top of peanut butter layer. Next, spread Cool Whip gently over pudding layer. Finally, top with reserved peanut butter crumbles. Refrigerate at least 30 minutes before serving to allow pudding layer to soak into peanut butter layer.


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