This muffin recipe is a great way to use up overripe bananas. Made with three whole mashed bananas and lots of peanut butter, these muffins are a delicious way to get in a quick breakfast on busy mornings. And since this recipe uses an entire jar of Crunch Time crunch peanut butter, there’s no missing that delightful peanut buttery taste or that enjoyable nutty texture.
This has got to be my favorite way to eat a s’more! This recipe tastes exactly like everyone’s favorite summer treat made into a no bake dessert. The addition of the Smooth Operator peanut butter is brilliant because everyone loves the taste of chocolate and peanut butter together. Make this your new go-to summer dessert!
These easy no-bake cookies are both healthy and delicious, with loads of good-for-you ingredients like rolled oats, dried fruits, peanuts and coconut. (Oh okay, and some chocolate chips, too… but isn’t dark chocolate supposed to be good for you?)
The recipe is also really easy to customize based on your preferences. Use your favorite Peanut Butter and Co. flavor, and pair it up with your favorite combination of dried fruits – think Cinnamon Raisin Swirl with golden raisins and dried currants, or Dark Chocolate Dreams with dried cherries and cranberries.
Why should carnivores have all the fun? Our veggie loaf is made with all kinds of yummy produce, including mushrooms, onion, and red pepper. Crunchy peanut butter and a carefully chosen blend of seasonings give this meal an excellent flavor profile that guests on any diet will enjoy!
Everyone’s favorite childhood snack gets a crunchy peanut butter twist! This one-pot recipe uses only four ingredients, so kids will love to help make (and eat!) these tasty treats.
Our version of the family dinner classic adds Crunch Time peanut butter for an extra dose of protein and great texture! A suite of spices also helps this meatloaf stand out from the rest. This dish is super easy to prepare and the leftovers are just as delicious the next day!
If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness.
These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.
These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!
As a child growing up in South Africa, I used to read American Archie comics with total fascination. The things the characters talked about always seemed so exotic to me – even simple things like root beer and peanut butter and jelly sandwiches. I had not yet learned that jelly was the American version of our jam – and besides, we always ate our peanut butter sandwiches with golden syrup! These sandwiches still give you the caramelized syrup to go with your peanut butter, but also add a deliciously healthy twist with apple slices. This makes a great weekend breakfast treat!
The “meat” base of this burger is a medley of assorted mushrooms pureed together with onion and garlic. The mixture is then combined with oats, cheese, and herbs to make delicious, flavorful patties perfect for vegetarians.
In this recipe, crunchy peanut butter is specifically used which provides, along with the rolled oats, a texture to the burger that’s more fun to eat!
This chicken noodle salad is the perfect dish as part of a barbecue or to accompany other dishes. The bird’s eye chillies are pretty fiery, but the creaminess of the peanut butter suits it somewhat. Chicken breast can also be used, but for more flavor I use thighs.
Today, March 25, is International Waffle Day and we’re celebrating with not just another old waffle recipe. These whole wheat peanut butter banana waffles use crunchy peanut butter which gives them a wonderfully nutty texture.
It’s just like eating banana bread for breakfast but in waffle form – and you get to amp it up some more with toppings or syrup!
When it gets cold out this is one of our favorite go to stews. Not only is it delicious and creamy (thanks peanut butter!) but it’s super easy to make. Four hours after adding your ingredients to the Crockpot you will have a bowl of delicious potato stew that will keep you and your spirits warm! You can eat this as is, or serve over rice or egg noodles. I think a good piece of bread on the side is a great addition too.
These homemade donuts are cut from a yeast dough, fried, piped with a raspberry jam, then dipped in a crunchy glaze made with peanut butter, confectioners’ sugar, butter, and cinnamon. What better way to combine PB&J?!
Make these yummy treats for Hanukkah!
Just like traditional baklava, this dessert is made with layers of phyllo dough and butter, then baked and drizzled with sweet syrup made from honey, sugar, and water. The twist comes from the filling where instead of using chopped nuts and sugar, the phyllo dough is layered with warm crunchy peanut butter mixed with a touch of cinnamon.
The crunchy peanut butter not only adds texture but also tempers the sweetness that baklava is known for!
This cake pays homage to the peanut butter-chocolate combo we all adore.
In her recipe, Alejandra Ramos uses full fat Greek yogurt for a soft, moist cake and adds a cup of coffee to to the batter which heightens the chocolate flavor of the cocoa. Topped with a crunchy peanut butter frosting and chopped nuts, one taste of this cake is a bite full of yummy.
I’ve always had a soft spot for recipes with funny names – blueberry grunt, spotted dick, toad in the hole, scrapple, and yes, sloppy joes. I think it’s because they appeal to my inner six-year-old.
Here, I’ve updated this childhood classic with a classic Thai-style satay sauce spiked with red curry paste. While it’s definitely way more stylish than anything your school cafeteria could ever have dished out, it’s still just as comforting and satisfying as the original.
Not a fan of spice? Use Smooth Operator or Crunch Time instead of The Heat is On for a toned-down (but equally delicious) version.
Gazpacho is one of my favorite soups to make– especially when the weather starts to heat up and my family is looking for a refreshing start to their dinner. I serve this creamy chilled soup as an appetizer when the temperature peaks to cool us off at sunset. I love using crunchy peanut butter for the extra texture, so I decided to toss a scoop of Crunch Time Peanut Butter into this soup with some golden roasted peanuts. If you’re a gazpacho fan, you will love this creamy ‘n fun spin on my classic tomato gazpacho recipe. It’s velvety and delicious- I even serve it as a guacamole dip for entertaining with crudités and rice crackers!
One of my favorite meals consists of candied nuts topping a nice gourmet salad with a well-balanced sweet and salty dressing. When I was a child I loved to snack on my favorite caramel popcorn loaded with peanuts from a box. I wanted to recreate some childhood memories with a grown-up twist. Instead of candied nuts I created a twist on this classic with a sweet and salty flavored peanut butter caramel corn laden with salty peanuts. The popcorn roasts in the oven until it develops a crunchy peanut butter flavored caramel coating. They’re perfect as croutons for a nice spring salad. The recipe makes plenty so there is even some leftover for snacking. The croutons top a simple gourmet salad with slices of salty bacon and balanced with a sweet and salty peanut butter flavored dressing. This recipe satisfies my craving for sweet and salty flavors in perfect balance.
I’m sure I go through the same lunch ruts as most people. There are only so many sandwich and salad combinations you can make! But this sandwich stays in my rotation and can change with the seasons. The mix of peanut butter and fresh berries covers up the flavor of the carrots and lettuce, but you still get in some vegetables. Not bad for a workday lunch!
Everyone knows that Elvis loved his Peanut Butter and Banana sandwiches. We’ve taken that classic and turned it into a decadent French toast sandwich! A peanut butter sandwich is dipped in batter and then cooked until crisp. The peanut butter and jelly become a wonderful and gooey mixture that will make anyone swoon.
Fruit salad always reminds me of Labor Day and picnics in the park. It’s a time of change, summer is winding down, school is about to start. This fruit salad has that same feel. It’s got some summer fruit, cherries, blueberries, and plums but also a hint at fall with the apples. I’ve used Honey Crisp here, but I think Granny Smith would work wonderfully as well!
I love potato salad. It makes for the perfect side dish, or snack, but can also end up turning into a meal all on its own. While it’s great in its traditional form, I’ve always thought that earthy potatoes and buttery peanuts go well together so I came up with this take on the classic. Nutty, sweet and with a range of textures from crunchy to crispy to creamy, this isn’t your grandma’s potato salad.
Although there’s no mayo in it, it has plenty of richness thanks to the olive oil and peanut butter. The celery and bits of peanut in the Crunch Time peanut butter add some great texture to the salad and the cranberries not only make the potato salad colorful, they add just a hint of sweetness.
So as you dust off the barbeque and get the picnic basket out of the attic this Memorial day, consider giving this nutty take on potato salad a try!
One of my favorite quick breakfast meals is a piece of toasted cinnamon raisin bread with warm, gooey peanut butter on top. I used that as the inspiration for this dish and added in the Greek yogurt to make it more nutritious. As a busy mother of two, I often need an on-the-go breakfast and this pizza is perfect for that. But it’s not just for me. My family and I enjoy this pizza as an en route breakfast while traveling to our favorite weekend hiking trails
One of my favourite lunch spots, which sadly is no longer in business, used to make a fantastic Chicken Waldorf Wrap filled with crunchy apples, shredded chicken breast, plump seedless grapes, and chopped celery.
One day, it occurred to me that just about everything in my beloved Chicken Waldorf Wrap gets along famously with peanut butter – apples, celery, grapes, even chicken… so why not add some chunky peanut butter to the dressing to make a Peanut Butter Chicken Waldorf instead? While it might sound a little unusual, it’s actually quite delicious. The creamy peanut butter dressing brings out the crispy, crunchy, sweet and salty qualities that made me fall in love with the original, along with a rich, peanutty flavour that the original never had. It’s a great way to use up leftover roast chicken or turkey, too!
On busy weeknights, I rarely have the energy to spend a ton of time in the kitchen, and even less energy to do the dishes after cooking. That’s why I love one-pan meals like these peanut butter noodles.
With rice noodles, chunks of chicken, and tons of veggies, it’s a balanced meal all by itself. The combination of lime juice, sugar, and fish sauce gives this dish a Thai flair, while the Crunch Time peanut butter adds richness and texture from the big chunks of peanuts.
The best part of this dish is that you can make it with just about anything that’s in your fridge. Swap out the meat for some seafood or tofu and try adding different veggies. If you decide to switch out the noodles for something else (such as egg noodles or udon), make sure you boil them first according to the package directions.
In 1941, Time magazine referred to George Washington Carver as the “Black Leonardo” for his many skills and talent, which no doubt included his scholarly pursuit and promotion of the humble legume — peanuts. An early proponent of sustainable agriculture, Carver knew farmers needed a crop to provide food for their families which would also serve as a source for other products that would help improve their quality of life. This January 5 is George Washington Carver Recognition Day, and I’m proud to honor a man who was an outstanding scientist, botanist, educator, inventor, and developer of over a hundred peanut-based recipes. This recipe is a tribute to Mr. Carver, who I’m sure would have enjoyed a hefty morning slice of this savory sweet cake with his coffee.
Waffles are in regular rotation in our house – they’re a must on weekends, and leftovers are frozen to pop into the toaster on more rushed weekday mornings. The addition of peanut butter boosts protein, which helps the boys get through long school days. If you don’t have Mighty Maple or The Bees Knees peanut butter, Smooth Operator or Crunch Time works well too – just add a tablespoon of maple syrup, honey or brown sugar to add a touch of sweetness.
You’d be hard-pressed to find a more comforting, soul-warming, perfect-on-a-cold-day, one-pot meal than chili. Especially if the chili features peanut butter as a main ingredient! The creamy richness of peanut butter balances out the tang of tomatoes and the heat from traditional chili spices. I chose to include ground chicken in the chili, as poultry is a fantastic protein to pair with peanut butter (think of chicken satay, chicken Pad Thai, etc.). Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.
Stir fry is an awesome, quick dinner. This version is one of my favorites – full of healthy veggies and served with whole wheat noodles. The peanut sauce is absolutely fiery – The Heat is On is one spicy peanut butter! If you aren’t a fan of spicy foods, try using Smooth Operator or Crunch Time instead.
I love Massaman Curry because it’s super easy to make and it just gets more flavorful with time. Sometimes I’ll make an extra big batch to ensure that I’ll have leftovers that I can whip into a pot pie. Traditional Massaman Curry has potato chunks, but with this recipe the potatoes take the form of a hearty mashed potato topping. The creamy mashed potatoes and richly peanutty curry make for a great twist on a classic cold-weather meal that’s both quick and intensely satisfying.