Tag Archives: peanut butter

Peanut Butter Milkshake ~ Sugar Free

This tasty Peanut Butter Milkshake is super satisfying! 

PB Milkshake

Peanut Butter Milkshake

1/4 cup cottage cheese
1 cup unsweetened almond milk
1 cup ice
½ tsp vanilla
2 Tbs natural peanut butter
Stevia to taste (I used 2 packets)

Optional: 1 T heavy whipping cream

Place all ingredients in a blender and blend until all the ice is crushed, maybe about a minute or depending on your blender.

*This drink fits into the S (satisfying) category of the Trim Healthy Mama plan.

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

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Peanut Butter Cornflake Candy

Sometimes we associate certain recipes with certain people and oh, what good memories they bring.

A lady at my church, Ms. Helen,  made these tasty candy-like cookies for almost every covered dish dinner we had.  What a special lady and how I miss her!

So when another lady, Ms. Dot, blessed me with several boxes of cornflakes cereal, I decided to make some goodies for the helpers at our church’s yard sale.  They were gone in a flash!

Easy, simple, and a great bake-sale item, I hope you try this soon.

cornflake candy

Peanut Butter Cornflake Candy

1 cup of white granulated sugar
1 cup of light corn syrup
1 cup of peanut butter
½ tsp salt, optional
5 cups of plain cornflakes

Measure out cornflakes into a large glass bowl and prepare a large sheet pan by lining with parchment paper or buttering the pan.

Combine sugar and corn syrup in a large saucepan and bring to a boil. Remove from heat and stir in the peanut butter, adding salt if you want to at this time.  (I usually do all this with a wooden spoon, beating the mixture like fudge.)

Pour over the cornflakes and mix well. Working quickly, drop by spoonfuls on the prepared sheet pan and set aside to cool.

NOTE:  Mixture can also be pressed into a buttered 9 x 13 inch baking pan and cut into squares.

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And if you’re in the mood for some peanut butter cookies or candy, but you’re watching your sugar intake, try these recipes:

SF PEANUT BUTTER COOKIES

LINDA’S CHEWY PEANUT BUTTER CANDY

 

Peanut Butter Hot Chocolate

Can there be anything better on a cold snowy day?!

I’m a little “under the weather” and this Peanut Butter Hot Chocolate made for me by my sweet younger brother just hits the spot.

Rich, creamy and darker than my photo…well, it’s just delicious and you’ll have to try it for yourself!  🙂

Peanut Butter Hot Chocolate

2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter

Warm milk and cream in a medium
saucepan over a medium-low heat.

Add chocolate, and whisk until melted and combined.

Continue to warm mixture until thick, about 5 minutes. Whisk in
peanut butter until smooth.

Pour into mugs and enjoy!

Nutter Butter Banana Pudding

Looking for a tasty dessert for July 4th?

This one won’t heat up the kitchen and it is sooo

easy and delicious!

Nutter Butter Banana Pudding

For real?!  I can’t believe I didn’t think of this.

My hubby loves Nutter Butters!

and Banana Pudding…well, not the bananas so much,

so I try to make him a Banana-less Pudding ever now and then.

But bananas and peanut butter go so well together

I just had to add a few to this tasty treat!

(Note: I’ve made this twice lately and tried it once with some peanut butter sandwich cookies I picked up at Wally World.  I added a little PB to amp up the flavor and  it was delicious!  So if you’re looking to save a few pennies, go for the PB sandwich cookies and if that’s not an issue, grabbed the Nutter Butters.  :))

Layers of yummy peanut butter cookies, bananas, and a creamy cool pudding.

I used my no cook recipe for the pudding mixture, but I’m eager to try it some day with the classic cooked custard recipe that mom taught me.

And finally…

Nutter Butter Banana Pudding

1 (5 oz) package instant vanilla pudding mix (I used sugar free French Vanilla)
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon peanut butter
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package Nutter Butters cookies, broken into several pieces
3 bananas, sliced

In a large mixing bowl, beat pudding mix and milk for about 2 minutes.
Blend in condensed milk, vanilla, and peanut butter until smooth.
Fold in whipped topping.

Layer cookies, bananas and pudding mixture in a glass serving bowl.
Chill overnight to allow the cookies to soften.

Personal note: I prefer my pudding more of a sauce, so I add water to
the mixture to get it closer to a sauce.

Enjoy and have a great 4th!

Brownie Crusted Butterfinger Cheesecake

(I’ve added a PRINT button.  Hope this helps.)

I’m on a cheesecake kick it seems!  🙂

Actually I made this for our Pastor’s Appreciation Dinner.  Our pastor loves peanut butter and I wanted to make a special dessert.  This rich cheesecake was very tasty and gone within just a few minutes.

Butterfinger Cheesecake with a Brownie Crust

For the crust:

Bake your favorite brownie recipe in a spring form baking pan (I have this set) lined with parchment paper.

Cheesecake filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture onto the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

Sharing with…

   

PITY PARTY 71 over at 30 Handmade Days

And now featured on BUTTERFINGER’S  Facebook page.  🙂

Layered Peanut Butter Cake

I made this several months ago and wanted to share it here. 

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Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
.
Frosting:
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
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Chocolate Drizzle:
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
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Directions:
Preheat oven to 325º.  Grease and flour two 9 inch round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup (1 stick)  butter.  Cream until light and fluffy.  Add eggs one at time, mixing well after each.  Add cake mix alternately with the water.   Stir until just combined.
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Pour batter into prepared pans.  Bake at 325º  for 25 minutes or until cake bounces back to the touch.   Allow cakes to cool in pan for 10 minutes and then turn out on a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
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To Make Peanut Butter Frosting:   Combine 1 cup peanut butter, and 1/2 cup butter.   Cream together until light and fluffy.   Add the powdered (confectioners’) sugar.  Mix in enough cream to make the frosting of a spreading consistency.  Apply to cool cake.
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To make Chocolate Drizzle: Mix all ingredients in a small bowl and microwave at 70% power for 2 minutes.   Stir and cool.  Drizzle over top of cake.
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Today I’m linking with

Fudgy Chocolate Oatmeal No Bake Cookies (sugar free)

I first had these yummy cookies when I was just a youngster.  They’ve always been my favorite cookie.

One night I came home late and wanted Chocolate Oatmeal Cookies.  My Aunt Mary used to make the best!  She always had the ingredients on hand.  We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.

I’ve never been able to boil for just one minute and get the cookies to harden up.

A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready.  This takes anywhere from 3 – 5 minutes usually in my experience.

Using Splenda totally changes this recipe.  It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend.  They must have been pretty good, tho since my girls finished them up!

Fudgy Chocolate Oatmeal No Bake Cookies

1 cup granulated sweetener (try Truvia or Swerve)
2 tablespoons cocoa
1/2  stick butter (4 Tablespoons)
1/4 cup milk (try using Almond Milk or Coconut Milk for fewer carbs)
1 tsp. vanilla
1 1/4 cups quick-cooking oatmeal (gluten free oatmeal) *
1/4 cup Jif Natural peanut butter

Combine granular sweetener,  cocoa, butter and milk in a saucepan.  On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up.  (I can’t remember if I tried the “soft ball stage” test on this recipe.  I think I just cooked the mixture until it started coating the spoon.  It was right around 3-4 minutes of boiling time. )

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.  Drop by spoonful onto a wax paper lined sheet pan.  Let cool for at least 30 minutes.

* Can use a mix of old fashioned oatmeal and coconut chips instead.

no bake cookeis sf

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

PB & J Wrap

Mornings are busy around here!

Sometimes breakfast can be as simple and delicious as a peanut butter and jelly (sugar free for me) wrap.

Low Carb PB & J Breakfast Wrap

Using your favorite low carb tortilla, thinly spread a tablespoon of your favorite no sugar added peanut butter around the tortilla covering as much as possible up to within about 1/2″ of the edge.  Top that layer with a tablespoon or less of your favorite sugar free jelly or jam.  Roll up into a wrap.  It sometimes get messy, but is oh-so-good with a hot cup of coffee!

I know…it’s not rocket science…but stayed tuned for tomorrow.  I have a cookie recipe coming up that will rock your socks off!

Have a great Thursday!

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Today I’m linking with


October Wednesdays (recipes)

In October 2008, I was just getting started on my blog and wanted to share one of my favorite recipes.

Jalapeño Poppers

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In October 2009, I shared the very popular low carb sugar free

Peanut Butter Cookie

recipe.

(Click on pictures for recipes.)

Check back later for another great recipe.

… … oOo … …

Today I’m linking to


Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

2 cups granulated sugar

2/3 cup milk

1 cup marshmallow creme

1 cup peanut butter, creamy or chunky

1 teaspoon vanilla

Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer.

Remove from heat and stir in remaining ingredients. Beat well with a wooden spoon until the fudge begins to turn glossy.

Pour candy into a greased 8×8-inch pan.   Cut peanut butter fudge into squares when firm.  Enjoy!

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Linking to

Peanut Butter Cookies (low carb) – updated recipe

In the fall, I get a hankering to bake, bake, bake!

Since I try to live the low carb lifestyle, that limits my baked goods choices.  When I want to bake cookies, this easy recipe always comes to mind.

I found this recipe several years ago in my Aunt Mary’s little recipe box.  Last night when I baked these little gems, I subbed Splenda for the sugar.   I have written the recipe here as it is on her recipe card and added my own tweaks.

LC PB cookies

 

Magic Peanut Butter Cookies

1 cup creamy peanut butter

1 cup granulated sugar (I subbed granulated Splenda)

1 egg

1 tsp vanilla, optional

1/2 tsp baking soda

1/4 tsp baking powder

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)

Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.

 Cool and enjoy!

*UPDATE:  I added 1/2 tsp baking soda and 1/4 tsp baking powder to this recipe and the crumbly factor was much better.  This addition has been added to the recipe above.

If you can make 30 small cookies, using natural creamy peanut butter and granulated Splenda or granulated no calorie sweetener, then the nutritional info is as follows:

Serving size- 3 small cookiesCal – 152, Carbs 5  (fiber is 2, so net carbs is 3)

*The main source of carbs is the peanut butter.

PB cookies

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¼ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
  7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980’s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

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