Tag Archives: peanut butter

(Oatmeal) “Snackers”

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These are a great snack, a great answer to the “I’m huunnngry.” (Which we all hear or say at any moment of any day!!) I keep mine in the fridge, but they are good at room temp too.

Feel free to add things like coconut, craisins, nuts, sunflower seeds, etc. Things you think about when you think of granola bars, those ingredients would work best.  If you add to many “mix-ins” and your Snackers don’t stay together, just add a bit more peanut butter and bit more honey.

Pulse means pulse. Not puree. I had my son help me the first time and I said ~” hit this button a few times, like “”Bump Bump Bump.”” I thought that was clear :/ Well. He went “Buuummmmp Bummmmmmp Bummmmmmmmmmmmp.” So ours was so very well mixed! But still good.  Always an adventure with kids!

This is the version we like best! 🙂 What is YOUR or YOUR families favorite version?

Oatmeal “Snackers”

2 c. old fashioned oatmeal
1 c. peanut butter
1/2 c. honey
1/2 c. raisins (or craisins)
1/2 c. mini chocolate chips
1/4 c. ground flax seed

Pulse the oatmeal, peanut butter, honey and raisins ~ just till combined.  Add the chocolate chips and flax seed and pulse to combine. Chill. When cold, roll into balls AND ENJOY!!!

Recipe adapted from Food Network.

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Chunky Monkey “Ice Cream” that you really should try!

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Hello 🙂

Thanks to those who have said they missed posts 🙂 that really REALLY means a lot to me!!!  Well……..I missed it too! It was a fun hobby for me and I am ready to come back to it, tho I may not post very often and it may take me a few weeks to get a post out ~ a sentence here and a sentence there!!! 😉

My “about” page USED to say mom of 4 boys. That has changed now to a mom of 5 boys and I couldn’t be more giddy about that! Ever seen this video?? Good to know other brothers act like my boys sometimes! I really get a kick out of it, smiles and tears at the same time. Boys. Wild indians 94.6% of the time. Tho they are gentle  as lambs 99.8% 😉 of the time when they are around their new baby brother.

I feel real blessed to have these guys, good thing I enjoying baking! 🙂 They enjoy eating it, and “helping”. “Helping” means bowl licking, but hey!, that is why I do it too!!! 😉

On to a tasty treat!!

Anyone else really REALLY enjoy ice cream??? Double hand raising over here!!! This here is my favorite food right now. Chunky Monkey “Ice Cream”. You HAVE to enjoy the taste of banana or you will not enjoy this, cause it does have an underlying banana taste ~ not overpowering because of the peanut butter, chocolate and chocolate chips!! 🙂 Some of my boys like it, some really do not (the ones who don’t like bananas do not like it).

~ A blender will not work well for this, unless you have a CRAZY powerful one.
~ Serve it right away. Or freeze a few hours for “soft serve”. Or freeze overnight and it will be harder to scoop out but still very delicious.
~ Freeze your  ripe bananas in chunks, for easier processing. I usually do 3-4 (depending on the size) at a time, so I add bananas (as they over-ripen) to a Ziplock bag in freezer ~ then when I have 4ish ~”ice cream” time!!!!

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Chunky Monkey “Ice Cream”

2-3 frozen bananas (freeze in chunks)
peanut butter
chocolate sauce or hot fudge (I use this)
mini chocolate chips
(can also add some vanilla extract, just a touch~
peanuts, optional as well!)

Put the frozen banana pieces into your food processor. Pulse a few times to break up, then process till smooth. (Now, it is NOT that easy, you will need to stop a few times and shift those stubborn bananas around a bit and scrape down the bowl, they like to clump together ~ even forming a ball at times.) The processing usually takes 2-3 minutes till all of a sudden you see the smooth “ice cream” appear. About half way through I add a nice big ol’ scoop of peanut butter, process, then add a nice big scoop ol’ chocolate sauce/hot fudge, process again. Add a few of the chocolate chips, process a bit. Then stir in MORE mini chocolate chips (of course!).  Eat and enjoy or freeze!!

Enjoy!

I saw this recipe first on Kats’ Kitchen.

PLEASE remember that I like to hear from you guys!!! 🙂  It is fun!! Let me know about any fun foods you have made or want to make or will be making or dream about making! Food talk is up there with my favorite things. 

 

No Bake Chocolate Peanut Butter Bars

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Yummy sweets. A little something sweet is a must after a meal, in my opinion! This bar is a combo of my favorite things, peanut butter and chocolate. Spoonful of peanut butter topped with chocolate chips anyone?

Enjoy this bar!!!! (I hid mine in the back of my fridge…….Sorta like sneaking snacks in the pantry when no one is looking, I know. I am sure you have done it too!)

I am going to also add here that this will be my last post for a while. For a number of reasons I am going to be done for a while. Not saying I will never come back to it…….ya never know.  So, thank you all for reading and commenting and having as much fun with this as I have. Thank you.

food 1116Get the recipe here for these yummy bars!

“DQ” Ice Cream Cake & Chocolate Peanut Butter Ball Pretzels

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This said “DQ”  Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….

* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!

* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.

* Springform  pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.

* There will  be extra ice cream from each container.

“DQ” Ice Cream Cake
Serves 12-16 

2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz.  container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)

Assembly. It will take time, as each layer has to freeze 1st.

Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.

Line a springform pan (I used a 9″ one)  with plastic wrap, letting it hang over the sides.

Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.

Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.

Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.

Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.

Serve. Enjoy.

Chocolate crumble recipe from Taste of Home.

Chocolate Peanut Butter Ball Pretzels

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Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved…..it does take some time to roll all those itty bitty balls!!

A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.

* IF you run out of chocolate to dip the pretzels in,  then leave some plain  ~ no chocolate, they are good that way too!

* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.

Chocolate Peanut Butter Ball Pretzels     
Yields about 85.

1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.

Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.)  Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.

Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!

(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)

Recipe idea from Two Tiny Kitchens.

Chocolate Peanut Butter Cheesecake

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There is something about cheesecake that is special and fun. Am I right? You really cannot (or should not, I should say) make it just to make it…. (though it does stay in the fridge well, so a slice a day wouldn’t hurt you 😉 !!!) BUT when company is coming over, now THAT is the perfect time for cheesecake.

Thanks to Amy’s Aliments for the cheesecake base and peanut butter crumble yumminess, I then  wanted to add a  bit MORE chocolate to it….just cause.  Maybe this could be on YOUR menu for your next company extravaganza!

Chocolate Peanut Butter Cheesecake 
Crust: 
1 1/2 c. Oreo crumbs, crushed fine (I sometimes go for 2 c.)
1/3 stick of butter,melted
Peanut Butter Crumble: 
1/2 c. peanut butter
2/3 c. powdered sugar
1/3 c. brown sugar
1 c. mini chocolate chips
Filling: 
2 (8 oz.) pkgs. of softened cream cheese
1 c. sugar
2 TB. lemon juice
1 TB. vanilla
2 eggs
Chocolate Glaze:
1/2 c.  heavy whipping cream
4 oz. chocolate (either dark chocolate or semi-sweet)
1/2 tsp. vanilla
Peanut Butter Drizzle: 
about 3 TB. peanut butter

For the crust: toss together the butter and the Oreo crumbs. Sprinkle in a greased 9″ springform pan.  Just smooth nice and flat. DO NOT press down or your crust WILL be hard to cut. Bake @325* for 8 minutes.

For the peanut butter crumbles: mix together the peanut butter, powdered sugar and brown sugar,  set aside 3 TB’s of the mixture. Put the rest of the crumbles  in the baked crust and spread out evenly, again ~ do not press down.  Top with the mini chocolate chips. Set aside.

For the filling: beat together the cream cheese and the sugar till mixed well. Add the lemon juice, vanilla and eggs. Beat well, till nice and smooth. Pour over the peanut butter crumbles and chocolate chips. Sprinkle with the reserved crumbles. Bake @ 350* for about 45 minutes. Cool on the counter 1 hour. Then cool in the fridge for 12 hours. Run a knife around the edges to loosen any stuck on goodies. Then pop the sides open and remove.

Drizzle with chocolate glaze (warm the heavy whipping cream and add the chocolate chips and vanilla, stir till smooth. Let this set up for just a  bit….it will thicken upon standing) and drizzle with the peanut butter (melted a bit for easy drizzling). Chill for another 4-12 hours. Enjoy….oh enjoy.

Recipe adapted from Amy’s Aliments.

Crunchy Peanut Butter Granola Bars

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food 990Have you tried these granola bars yet??? They are a favorite over here for sure! This variation was just a way to jazz them up….you know, make them just a little bit different.  It was a hit here as well!  Enjoy!

* These make a LOT of bars, no less than 40. I will count next time and update this.

Crunchy Peanut Butter Granola Bars

6 c. quick oats
1/4 c. melted butter
1/4 c. oil
1/2 tsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 TB. water
3 tsp. vanilla extract
1 1/2 c. coarsely crushed Corn Flakes
1 c. peanuts (I use cocktail peanuts)
1 c. oat bran (or wheat bran or wheat germ)
3 c.  semi-sweet chocolate chips
1 c. peanut butter

Combine the oats, oil, butter and salt. Toss this in a large bowl. Pour into 2 cookie sheets (with sides) and bake @ 350* for about 18 minutes, stirring a few times. You want them just toasted light brown.

Meanwhile. Heat the brown sugar, honey, peanut butter and water just until sugar is dissolved ~ ALMOST to a full boil. Take off heat and add the vanilla. Pour the toasted oats in a large bowl, add the Corn Flakes, peanuts and oat bran ~ pour the sugar mix over and stir till ALL coated wall. Pour into a foil lined cookie sheet (with sides), be sure to grease the foil well. Gently press down a bit till nice and flat.

Lower your oven to 325* and bake for 18-22 minutes ~ be sure to check at 18! It may just be done by then!!!

When done, let cool a few minutes then very carefully cut the bars, do not remove bars from pan ~ you really don’t even HAVE to cut all the way through at this point, just scor the bars so that LATER cutting is EASIER.

 Let cool all the way. Cut into bars. Place bars on wax paper.

Melt the chocolate chips and peanut butter. When melted, spread over the bars. Let set till chocolate hardens, the fridge helps this process along!

 I hope you enjoy these as much as we do!!!

Recipe slightly adapted from these bars.

Some Snacking Options……

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Looking for a GREAT snack that is not only quick to make, quick to grab and not too bad for you!????    I have talked about making this for.ever.  It just took doing it once to become addicted. We all enjoy grabbing this for a snack! The best part it that you can make it ALL your own! So, this really isn’t a “recipe” per say ~ more of a “method” lets say. Add what you want!! Take out what you don’t!!!

Please let us know your combinations!!! Maybe it will inspire us! THANKS!

Trail Mix    

nuts (whole almonds, mixed nuts, cashews, etc.)
peanuts (dry roasted, lightly salted, cocktail, etc.)
dried fruit (raisins, craisins, mixed dried fruit, apricots ~ cut up,  etc.)
M & M’s (of course…….or chocolote chips,  dark chocolate, peanut butter chips, vanilla chips, etc. will work too!!!)
yogurt covered raisins (Aldi…..WHY have you not had these for weeks?!?!?!? OH, this past week they had them!! So, below is another batch I made. ↓)

Mix as much or as little of the ingredients you like. Store in a covered container and ENJOY!!!!

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Cinnamon Sugar Donut Muffins

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I have been telling a few people about this recipe, TIME to share it!!! We have these with “breakfast for dinner” or for breakfast…..or for snack…….. I enjoy knowing that there is wheat flour in it……sneaking some goodness into my kids without them knowing it! I hope you too make these and enjoy! Grab the recipe here at Kats’ Kitchen. (PLEASE enjoy her picture, mine really wasn’t so very good, sorry……)

My tips for the muffins!!!

* I use 4 TB. oil and about 4 TB. applesauce.
* I find that this recipe yields more then 12, closer to 16 muffins I would say.
* I like to brush the muffins with the butter instead of dipping.

Happy Baking!!! 🙂

OH, another thing!!! PLEASE, if you are trying to figure out the whole snacking- healthy-fill-you-up-sorta-thing……THEN please, check this recipe out from Lisa at Cooking Up a Sale.  My kids and I enjoyed this yesterday as a snack. I served it with apples, though thought that graham crackers would be a fabulous dipper as well!!! Though, I was encouraging my kids to eat their fruit AND BOY DID THEY!!!

Light (er) Apple Dip

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The taste is much like Peanut Butter  Gram-wiches, so if you liked the taste of those, you will enjoy the dip as well.

She has GREAT tips on her post, please take the time to check it out. ESPECIALLY the tip about “Grab and Go Apple Slices! I ended up using plain Greek yogurt and added a touch of vanilla extract.

Happy Snacking!!! What is YOUR favorite thing to snack on???