skip to main content

The Kitchen Table

What is Your Favorite Way to Eat Peanut Butter?

13 years ago

Thinking of Liz's post about peanut butter has me wondering what is your favorite way to eat peanut butter? Of course I like it plain on bread or toast, like it on a banana and like it with black raspberry jelly, other jellies are fine too but like the black raspberry the best. Sometimes I like them in cookies.

Sue

Sort by:Oldest

Comments (30)

pris
13 years ago
By the spoonful.
0
azzalea
13 years ago
All the usual ways--PB&J sandwiches (either grape or strawberry)--with potato chips on them, of course. By the spoonful, in cookies. Sometimes, I enjoy a pb & bacon sandwich. Or PB & Honey sandwich. Once every couple of years, I'll make myself a PB & butter sandwich--that's what my grandmother used to make us and while I eat them only rarely, it's real memory food for me.

then there are: PB brownies, PB pie.

Oh, and what about peanut butter sauced noodles--YUM. Great easy summer dish that can be eaten hot or cold.
0
Related Discussions
Need your best Chocolate and Peanut Butter dessert!
Q
Comments (21)
This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.
...See More
What is Your Favorite Way to Fix and Eat......?
Q
Comments (29)
Cheryl Ok, When I make twice baked potatos it is not a recipe but rather just a combination of a technique and your imagination. I start with large potatoes. I prefer large Idaho bakers that are running about a pound each. If I am cooking something in the oven I put then in the oven to bake, otherwise I nuke them till they are done. I then slice each potato in half longwise, and use a tablespoon to scoop out most of the flesh, leaving the skins about 1/4" thick. Making the filling is basically just like making mashed potatoes only instead of using a hand masher I use an electric mixer and work up to high speed toward the end of the process to fluff it up good. The ingredients in the filling ultimately depend upon what entree I am serving the potatoes with. If I am planning to serve them with beef or pork I generally add milk and butter or margarine just like making mashed potatoes, but if I am serving them with baked chicken I use some of the chicken broth from the chicken. Sometimes I bake fish in milk, butter, onions and corn and I use some of the milk broth from the fish pan. Next I add shredded cheese. Usually its shredded yellow or white cheddar, but if I am making a spicy meal I use shredded Monteray Jack cheese. Most people like bacon bits in them, but I am not big on bacon however I do like to add chopped chives, finely chopped onions, minced garlic and sometimes I even add mexican salsa. (Not all those things at once mind you. I just like to make them a little different each time, It all depends on what I have at hand.) And if your feeling real decadent add some sour cream, but then if that is not on your diet, I have had success with using some yogurt. Now mix all that on high speed to work a lot of air in and fluff it up real good, then spoon that mixture into the potato skins and heap it up real high. If the oven is still hot you can put those on a cookie sheet and set them under the broiler for a few minutes to get a light brown on the tops, but if you nuked the potatoes and your not using the oven, here is a tip I learned from a chef in a big convention center. Use a Propane torch to put a light brown on them, nobody but you will ever know. (The torch also works perfect to put those nice little brown peaks on your maraingue pies). When I use the nuke and the torch I can make them start to finish in about 20minutes. Now generally when I make them I make about 6 or 8 even though its just Jan & I. We each have one with the meal the the rest are wrapped and popped in the freezer where they can be quickly pulled out and nuked later.
...See More
Can I eat peanut butter while breastfeeding?
Q
Comments (17)
As the mother of a 7 yo with a severe peanut allergy I thought you could use the latest info from Food Allergy Network. On a personal side, I did not bf, I did eat peanut products during pregnancy, no one on both sides of family have peanut allergy, although ragweed, mold allergies are on both sides. The study of causes of allergies is just beginning - no one has all the answers. John Yunginger, M.D. - FAN Newsletter Oct/Nov 2001 Medical studies have focused on three areas, including the mother's diet prior to and after the infant's birth; infant breast feeding; and the delayed introduction of allergenic foods into the infants diet. Elimination of allergenic foods such as cows milk and egg from the mother's diet during the last three months of pregnancy does not seem to reduce the infant's chances of developing food allergies after birth. Pediatricians and allergists usually support breast feeding of infants, particularly those born into families whose members have food allergies, eczema, asthma or hay fever. However, small amounts of potentially allergenic foods consumed by a lactating mother may appear in her breast milk and could, theoretically, sensitize her infant. Large scale studies in which mothers avoided eating egg, cows milk, fish, soy and peanut during lactation showed that development of food allergy in their infants could be reduced appreciably, but not prevented entirely. The elimination diets are difficult to follow and have the potential to compromise the mothers nutrition. If such diets are used, the assistance of a registered dietitian should be requested. Early infant exposure to sensitizing foods such as cows milk, egg and soy may be associated with development of eczema. Many allergists suggest delaying introduction of these foods into the diet until the infant is at least six months old. More highly allergenic foods such as peanut, tree nut and fish should be withheld even longer. No one (including an allergist) can predict with certainty whether your child will or will not develop food allergies. Here is a link that might be useful: Food Allergy Network
...See More
@Patti43 Question about Your Peanut Butter Cookies
Q
Comments (12)
That's essentially the recipe my mother used all the time. They're great. She always used shortening. Nice and crumbly. My sister mixes butter and shortening. I usually use the butter flavored shortening. Also she never added the salt. Peanut butter generally has enough salt and if you use salted butter, that too has salt in it but use if you like. A suggestion to speed things up, just grab a bunch of the dough and roll it in your hands into a log shape about 1"-1 1/2" or however big you want them, then break off the pieces and set in the pan. Take the fork and go at them. My mother's recipe said to dip the fork in flour but I usually touch the fork to the dough then dip it in sugar. As you're breaking off pieces, usually 2-3 in the pan and one in the mouth. Love that peanut butter cookie dough!
...See More
susanjf_gw
13 years ago
lol..dessert! a pb and j sunday on good vanilla ice cream!
0
lynn_d
13 years ago
On celery, or if I need a quick lift I grab a spoonful of it to hold off a hunger attack.
0
Jodi_SoCal
13 years ago
Mixed in a little cup with brown sugar and a drop of honey. Especially good with chunky PB.

Jodi-
0
donna_loomis
13 years ago
When I was a kid, Mom mixed peanut butter with dark Karo Syrup. I'd spread butter on one side of the bread and the PB mixture on the other. So gooey and good! I still like it that way.
0
donna_loomis
13 years ago
Of course I meant PB on one SLICE of bread and butter on the other slice.
0
roco0101
13 years ago
Ohhhhh, thanks Lynn. Fam coming in next week and my big meal is going to be a birthday party for us all, for all the ones we missed and will miss. I'm making Mom's dinner - ham, mac & chee, the ever famous green bean casserole, homemade rolls, that fruit cocktail thingie in Jello with little marshmallows on top that get all squishy and red, deviled eggs, ordering a B-day sheet cake that says, "Happy Birthday to Everyone", lots of candles......I must do the peanut butter in celery!

I'm thinkin' I can wash off the peanut butter on the celery, toss it in with the ham bone and some other stuff and have a great bean soup.
0
two25acres
13 years ago
Peanut butter and bologna sandwiches.
0
oldgardener_2009
13 years ago
I like peanut butter on apple slices, celery sticks and with bananas.
0
carol_in_california
13 years ago
In cookies!
0
angelaid
13 years ago
In celery, on saltines, on toast w/strawberry preserves.

Why would you stuff celery with peanut butter, then wash it off to make soup?
0
sheilajoyce_gw
13 years ago
Peanut butter and grape jelly on a saltine.
0
soxxxx
13 years ago
Cookies.
HOME MADE.
0
kayjones
13 years ago
I like to slather peanut butter on a banana - OH, so good!
0
bulldinkie
13 years ago
in candy or just use my finger & dip mmm
0
bee0hio
13 years ago
On apples, PBJ on wheat bread, on celery, cookies, spoonful..... well LOTS of ways. YUM!!
0
marry
13 years ago
On toast! All hot and melty and then dunked in
gooey marshmallowy hot chocolate! Yum!
0
marie_ndcal
13 years ago
I like the Jalapeno jelly and PB plus peanut butter cookies--homemake.
0
gadgets
13 years ago
I like it many, many ways, but I'd say my all-time favorite would be on toast, with or without jam.

Shirley
0
patti43
13 years ago
Like Sue, I like a PB and black raspberry jam sandwich, but I like it grilled like a grilled cheese. Also in cookies. I'm not really a big fan of PB though.
0
carol_in_california
13 years ago
Peanut butter on bread with real butter and thickly sliced Maui onion......best eaten on a lanai overlooking a beautiful Maui beach.
0
kathi_mdgd
13 years ago
My favorite is Peanut Butter fudge,only problem is i can't make it!! Mine never turns out the way it should.I don't mean the one on the marshmallow fluff jar either.So my sisters and niece send me some at xmas time.

Also like pb&j sandwiches with either apricot/pineapple jam or blueberry jam,like grape jam,but not grape jelly.

On a spoon,straight from the jar.
On crackers,especially graham with some marshmallow fluff.But even though i love that last one,i don't eat it anymore,too addicting and too fattening.

I also have a recipe for PB frosting on a chocolate cake,YUMMO.

Just give me PB and i'll eat it someway.
Kathi
0
vala55
13 years ago
On vanilla wafers with milk. Graham Crackers are go with it also. Oh, and on celery.
0
wildchild
13 years ago
On toast. Bread must be toasted for PB.

In a peanut butter cup.
0
minnie_tx
13 years ago
spread on sliced bananas Yesterday I ued an apple slice (too hard for me to bite) to scoop out PB from one of those individual little cups.
0
houstonmom_gw
13 years ago
I like a PB & J on white bread, served with a side of potato chips! (Also enjoy it by the spoonful.)
0
jeaninwa
13 years ago
in oatmeal! mmmm a big glop of chunky pb melted in with sugar free hazelnut syrup and a little milk.
0
jannie
13 years ago
My favorite-on a saltine cracker. I also like apple slices dipped in PB. I had a friend at work who ate an English Muffin with peanut butter every day at morning break.A perfect snack-carbs,fat and protein.
0
joyfulguy
13 years ago
Cut a slice of partly whole wheat bread part-way through, then turn over, spread peanut butter on one half, jam on the other (making sure that the cut is going the right way) then fold over and enjoy, whether putting a mug of coffee or of milk into your mug ...

... and enjoy.

One has to be careful to keep one's figure in good shape, I figure.

Straight from a spoon is good.

Peanut butter cookies are good.

Peanut butter fudge is good, also.

Anyone have a good recipe for either (or both) of the above, that you can share? (I think that I can take care of the spoon procedure, all on my own, thanks).

ole joyful
0

Related Stories

LIFE Butter Up Your Kitchen With Julia Child's Wisdom

By Becky Harris

Your kitchen will serve you more fully and beautifully when you borrow from these keen insights

HEALTHY HOME 12 Ways to Set Up Your Kitchen for Healthy Eating

By Becky Harris

Making smart food choices is easier when your kitchen is part of your support team

HOLIDAYS Houzz Call: Share Your Favorite Christmas Tradition

By Becky Harris

Is there one thing you do, watch or eat that heralds the arrival of Christmas? Post a photo and let us know!

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

HOLIDAYS 10 Ways Your Christmas Tree Can Live On After the Holidays

By Noelle Johnson Landscape Consulting

Learn how to recycle your Christmas tree and reap benefits for the environment

KITCHEN DESIGN 10 Ways to Design a Kitchen for Aging in Place

Design choices that prevent stooping, reaching and falling help keep the space safe and accessible as you get older

LIFE Stop the Toy Takeover by Changing the Way You Think

By Apartment 46 for the Home

Make over your approach and get gift givers onboard with your decluttering efforts by providing meaningful toy alternatives

LIFE 13 Ways to Make Your Thanksgiving More Meaningful

By Laura Gaskill

Long after the stove is off, you'll feel the warmth of love and gratitude when you try these ideas this Thanksgiving

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 10 Ways to Add Personality to Your Kitchen

Quirky little details, unexpected ingredients and smart styling help give a kitchen its own identity

Sponsored

King's Landing Properties LLC

10 Reviews

Industry Leading Design-Build Firms in Loudoun County, Virginia

More Discussions

What are you reading? June 2025 Edition

34

(floof) Products that fall flat?

54

Michaels picking up Joann Fabrics products

20

Oh No! RIP Brian Wilson of The Beach Boys

16

Strawberry Fields Forever

25