Peanut Butter Banana Oat Smoothie

Peanut Butter Banana Oat Smoothie

Makes 1 Serving

Stars of the Show:

• 1/8 cup nonfat greek yogurt
• 10 oz nonfat milk
• 1 tbsp creamy peanut butter
• 1 frozen banana
• 1/4 cup oatmeal 
• cinnamon, to taste

And Action:

Combine all ingredients in the blender until smooth. Enjoy!

Peanut Butter & Banana Pancakes

I don't understand why a bunch of bananas ends up in my cart every week, they sit on the counter until they are overly ripened, and then they get shoved into a bag in the freezer. I'm always on the hunt for ways to use up what I have on hand and bananas are always on hand.

(Photo from Fitness Magazine by: Chris Gallo)

Instead of the usual loaf of banana bread I came across a recipe for Peanut Butter & Banana Pancakes. I had all of the ingredients on hand and knew I had to give this recipe a try.

Made these before I headed to work one morning and put them in a sandwich tupperware container. When I got to work I couldn't wait to dig into these. Oh my! These are hands down my favorite pancakes I've made to date. They are sweet, moist, and absolutely delicious!

Peanut Butter & Banana Pancakes

Fitness Magazine

Makes 1 Serving

Stars of the Show:

• 1/2 banana, chopped
• 2 tsp peanut butter
• 1/3 cup prepared whole-grain pancake batter
• 1 tsp honey - I used agave nectar.

And Action:

Add banana and peanut butter to batter. Cook pancakes and serve with honey drizzled on top. 

Head over to The Country Cook: Weekend Potluck #89 to see what others have been cooking up this week and for some kitchen inspiration.

Incredible Edible Nutty Putty

I was one of the lucky "Tastemakers" to try Planters Peanut Butter from the National Peanut Board. We were asked to come up with a delicious and nutritious snack using ingredients found in most homes. Not being a creative person I turned to MyRecipes and did a peanut butter search and checked a few of the dietary consideration boxes.

This recipe for Incredible Edible Nutty Putty was the first one I came across where I had all of the ingredients on hand. This not only makes a yummy treat but is perfect for a rainy day activity for the little ones. I couldn't get the dried milk to incorporate smoothly but Itty Bitty had no complaints about the slight crunch.

3 ingredients and some imagination and you've got a quick and easy treat for the kids.

Incredible Edible Nutty Putty

MyRecipes.com and Oxmoor House, May 2007

Makes 1 1/2 cups (Serving size = 1 tablespoon)

Stars of the Show:

• 1 cup creamy peanut butter
• 3 tablespoons honey - I used agave nectar.
• 1 cup instant nonfat dry milk
• Decorations: colored sugar or candy sprinkles (optional)

And Action:

Stir together peanut butter and honey in a big bowl. Add dry milk, stirring until blended. Spoon a small amount onto a plate. Shape and decorate it anyway you wish before gobbling it up. Store remaining putty in the refrigerator in an airtight container up to 1 week.

Nutritional Information Per Serving:

Calories: 81

Calories from fat: 59%
Fat: 5.3g
Saturated fat: 1g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 3.7g
Carbohydrate: 6g
Fiber: 0.7g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 66mg
Calcium: 38mg





Peanut Butter Balls

While making these Peanut Butter Balls memories of being in high school and working in the daycare came to me. Every Friday we would make the little ones Chex Muddy Buddy Mix. It was a treat I looked forward to I'm sure more than the kids did.

The ingredients of these Peanut Butter Balls are what makes up the Chex Muddy Buddy Mix minus the Chex cereal. Three simple ingredients come together quickly to create balls of peanutty chocolatey goodness. Melt in your mouth.

This recipe comes from The Tasty Cheapskate. I am a FOLLOWER and was giddy one morning after reading the post for these Peanut Butter Balls and realizing that I have everything on hand to give these a try. Thank you for sharing such a delicious dessert recipe.

Peanut Butter Balls

The Tasty Cheapskate

Makes 20 Balls

Stars of the Show:

• 1/3 cup peanut butter
• 2/3 -1 cup powdered sugar
• 3-6 tbsp chocolate chips

And Action:

Put peanut butter and chocolate chips into a bowl and mix. Add the podered sugar. Start with the smaller amount and continue adding more as needed to get it to a consistency you consider firm enough. Roll into balls. I used a tablespoon to scoop each portion. Pop into mouth.

Peanut Butter Cookies

Peanut Butter Cookies bring back lots of memories of my childhood. My mama would make these cookies often. The house would smell incredible and the anticipation for the oven timer to go off would only be made worse by the growling stomach and watering mouth.

After moving out on my own and meeting Mr. Sideline Chef I had to have my mama's recipe. Peanut Butter Cookies are his favorite kind of cookie. She kindly recited it off the top of her head and after hanging up the phone I raced to the store to pick up the ingredients to surprise him with these cookies.

That was four years ago. I haven't pulled the recipe out since. Such a shame really. I recently came across the recipe and knew I needed to make them again and soon.

Mr. Sideline Chef was home for a total of 24 hours this weekend before he had to return back out on the road for work. I had the best of intentions to make these for him while he was home. Unfortunately, I never got around to making them since we had other things to accomplish with Itty Bitty's 3rd birthday coming up at the end of the week.

He's back on the road but a craving for these cookies hit. I had to make them. Shh! Don't tell Mr. Sideline Chef. The way it always goes is this... I make yummies... I eat ALL the yummies. It's really hard for me to share save any. Next time he is home I will make these cookies for him. ALL for him. Really. If I keep convincing myself of this it may become a truth sooner or later. Right?

Make these Peanut Butter Cookies today and enjoy them hot out of the oven with your loved ones. Share them. Really.

Peanut Butter Cookies

Recipe has been passed down from 4 generations. Not sure the original origin.

Makes 28 Cookies

Stars of the Show:

• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup peanut butter - I used chunky peanut butter since that is what we have on hand.
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt

And Action:

In an electric mixer bowl combine the shortening, sugar, and brown sugar. Beat.

Add the eggs, vanilla, peanut butter, flour, baking soda and salt to the bowl. Beat until dough forms.

On a non greased baking sheet use a tablespoon scoop and set the dough balls. With a fork, press the dough down and then press the fork the opposite direction to create a crisscross effect.

Bake at 350 degrees for 10 to 12 minutes.

Let cool on a rack... if you can wait that long. Enjoy! 

Peanut Butter and Yogurt Smoothie

Mr. Sideline Chef has started running again. He's a natural born runner. He can go many months without lacing up his running shoes and after two days he's back to running long distances.

After his run Saturday morning he informed me that he needed new running shoes. Needing to go to the mall was a great excuse for me to pick up a couple of new t-shirts and let him get some new shoes. Compromise. He walked away with a pair of Reebok ZigNanos and I got three t-shirts from Forever 21.

I'm a little jealous of the color scheme since they are black and yellow. Go Steelers! Now I have running shoe envy.

While at the grocery store yesterday he requested a peanut butter smoothie of sorts for after his run for breakfast. In the Flat Belly Diet! Cookbook there was the perfect recipe for just that, a Peanut Butter and Yogurt Smoothie. While he went on his run before work I prepared his lunch (pork loin chop, white rice, and broccoli with a No Bake Chocolate Oatmeal Cookie) and then got to preparing his smoothie.

Smoothies are a great breakfast choice. They are quick and easy to prepare. So much flavor all mixed into one tall glass.

The addition of peanut butter in this smoothie makes for one hearty breakfast drink and keeps you full for hours. Next time I think I will up the fiber count by also throwing in some flaxseed or wheat germ. As written, this is one terrific smoothie. Yummy!

Peanut Butter and Yogurt Smoothie

Flat Belly Diet! Cookbook

Makes 1 Serving

Stars of the Show:

• 1/2 cup fat free milk
• 1/2 cup fat free plain yogurt - I used Greek style yogurt.
• 2 tbsp creamy natural unsalted peanut butter - I used what we had on hand. Mr. Sideline Chef's favorite, Jif Extra Crunchy Peanut Butter.
• 1/4 very ripe banana
• 1 tbsp honey
• 4 ice cubes - Nothing wrong with more than that.

And Action:

Combine all ingredients in a blender and process until smooth. Pour into a tall glass and serve.

Nutritional Information Per Serving:

MUFA: Peanut Butter

Calories: 410

Protein: 19 g

Carbohydrates: 50 g

Fat: 16 g

Saturated Fat: 16 g

Cholesterol: 5 mg

Sodium: 289 mg

Fiber: 3 g



Old Fashioned Peanut Soup

In the Flat Belly Diet Cookbook Old-Fashioned Peanut Soup was the first recipe in the "Soups & Sandwiches" section. I've never heard of peanut soup... possibly why they call it old fashioned. Before my time. Haha! The book states it's a Southern classic. I've never seen it on any menu here in Texas but then again I don't eat out as much as I once did and am not traveling for work like Mr. Sideline Chef anymore.

The Old-Fashioned Peanut Soup is vegetarian and would perfect for a "Meatless Monday" meal. It is especially satisfying when paired with baked sweet potato fries and boiled greens. The peanut butter melts into the broth and melds with the broth and pureed veggies to create a bisquelike texture without any cream.

For my first taste of Old-Fashioned Peanut Soup it was delicious and interesting. I think for my personal tastes the next time I make it I would probably cut the peanut butter in half. If you are a big fan of peanut butter you will most definitely love this soup and it's healthy for you! If you don't like veggies so much this is a soup for you as well since the veggies are pureed and the peanut butter is the star flavor player. Sneaky way to get your veggies!

Old-Fashioned Peanut Soup

Flat Belly Diet Cookbook

Makes 4 Servings (Serving size = 1 1/4 cup)

Stars of the Show:

• 1 tbsp canola oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 garlic clove, minced
• 3 cups reduced-sodium vegetable broth, divided
• 1/2 cup creamy natural unsalted peanut butter
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chopped unsalted peanuts

And Action:

Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally for 5 minutes or until the onion softens.

Add the garlic and 2 cups of the vegetable broth. Reduce the heat to low, cover, and simmer for 30 minutes or until the veggies are very tender.

Transfer the soup to a food processor and process until smooth.

Return the soup to the pot and stir in the peanut butter, lemon juice, and remaining 1 cup of broth. Cook for 5 minutes or until the peanut butter melts and the flavors blend.

Ladle into bowls and sprinkle with the chopped nuts.

Nutritional Information Per Serving:

MUFA: Peanut Butter

Calories: 300

Protein: 9 g

Carbohydrates: 18 g

Fat: 22 g

Saturated Fat: 22 g

Cholesterol: 0 mg

Sodium: 156 mg

Fiber: 5 g

Homemade Peanut Butter

When I was younger my mom would occasionally buy almond butter. My brother and I would watch in amazement as mom set the clear plastic cup under the machine at the store and with the push of a button the cup would fill with the almond butter. It was amazing to see the whole almonds change into paste. It was mom's special treat with her special crackers. As a child I didn't understand why mama got special treats and we didn't. Of course we got special treats... just in those moments as a child you don't see it that way.

Being a mama now I understand what it's like to have those special treats. Mr. Sideline Chef once brought home a bag of smoked almonds from a smokehouse he visited while working on the road. It was so thoughtful of him and I wanted to make them last. I would ration them out for itty bitty since he takes after me and could eat an entire can of nuts in one sitting, especially cashews. If I wanted some of those smoked almonds while he was awake I'd sneak into the kitchen and as quietly as could be I'd open the bag and pull out a handful.

Typing this almost makes me feel selfish.

If itty bitty wants or needs anything he always comes first. If he really wanted I would have given the bag of almonds to him but he was happy with his portion and I got to have my special treat that was bought with me in mind.

Nuts have been making an appearance on every shopping list since starting the Flat Belly Diet because of the healthy fats they contain. Peanut butter is another food item that is always in this house. Mr. Sideline Chef requires it for his cheese sandwiches. You read that right. Itty bitty loves "pean-fur san"(dwiches) as well. They are a part of his lunch rotation.

I was giddy when I saw a recipe for homemade Peanut Butter in the Flat Belly Diet Cookbook. While making Old-Fashioned Peanut Soup (recipe tomorrow) I ran out of peanut butter that I had bought from the store. I only had about a tablespoon left and then I remembered the recipe was in the cookbook and I had all of the ingredients to make it homemade instead.

3 ingredients. A food processor. That's it folks! Don't think I can ever buy it from the store again. It's cheaper to make it at home as well. That's a big plus.

The taste of homemade Peanut Butter is unlike the store bought stuff. Much more of a nutty taste, fresh, and I know exactly what went into it. Amazingly simple to make.

Homemade Peanut Butter

Flat Belly Diet Cookbook

Makes about 1 cup



Stars of the Show:

• 2 cups shelled, roasted peanuts
• 1 tbsp peanut oil
• 1 tsp salt (optional) - My peanuts were unsalted so I added the salt.

And Action:

Process all ingredients in a food processor until smooth or to your desired texture. Make sure to use a rubber spatula to scrape down the sides on occasion. Transfer to a jar and keep in the fridge.

Peanut Butter Truffles

Valentine's Day in our household is just another day. Yes, we do the Valentine's card exchange and Mr. Sideline Chef might bring home some flowers or a small present he's picked up. We're not big on the hype of the day itself. We believe that everyday is about each other and our son. No day beats those "just because" days when he comes home with one arm behind his back, a grin on his face, and presenting me with something that made him think of me. This guy has surprised me with a purse, kitchen items, flowers, and such. I don't want him to feel forced to get me something for a "holiday".

As for going out on the actual night itself... are you crazy? You won't catch us waiting more than 15 minutes to be seated at a restaurant. We tend to just rent a movie, make dinner, and sit in our spots on our sectional which happen to be at polar ends. Romantic right? Pssh. Sounds like a typical Saturday night for us.

I'm not a romantic person per say. I do thoughtful things every day. Putting the toilet seat down, picking clothes up off of the floor, cleaning up beard trimmings, etc. Now that's love! I don't tend to surprise him with "just because" gifts, hear me out, he's the bread winner, I bring in zero income so what do I do? "Here hunny, look what I bought you with your money today?" (He does not see it this way, it's our money.) Our solution is this: he can buy whatever his heart wants whenever he pleases. It's really a win win. I don't have to stress over what to buy the man who has everything but not enough sports memorabilia and he gets exactly what he wants.

The only Valentine's Day hype I buy into is sexy lingerie chocolate covered everything. Knowing that my fellow foodies might have a different take on the holiday and actually go all out for their loved ones than this post is mostly for you. You most likely will have all of the ingredients in your pantry and butter in your fridge to whip up these Peanut Butter Truffles. They are incredibly easy to make, taste great, and are covered in chocolate and dusted with cocoa powder.

Chocolate and peanut butter are a flavor combination that make my heart sing and my taste buds dance. When you bite into these the chocolate coating cracks and the peanut butter melts into your mouth with a crunch from the peanuts. Perfect for Everything Covered in Chocolate Valentine's Day!

Peanut Butter Truffles

MyRecipes.com and Real Simple, February 2001

Makes 35-45 Truffles

Stars of the Show:

• 1 cup chunky or creamy peanut butter - I used extra crunchy peanut butter.
• 4 tbsp butter, softened
• 12 oz semisweet chocolate chips
• 1 cup cocoa powder

And Action:

Mix the peanut butter and butter in a bowl and mix well. Spread the mixture evenly into a baking dish and place in the freezer for 30 minutes. Using a melon baller (I used a tablespoon), form rounds and place them on a wax paper lined baking sheet. Place them back in the freezer for 15 minutes to harden.

While the peanut butter rounds are hardening melt the chocolate. I placed the chocolate chips in a microwaveble bowl and put them in the microwave for 30 seconds and stirred until completely melted. Let the chocolate cool to room temperature.

Drop the peanut butter rounds into the chocolate turning to coat and then retrieve them with a fork to allow the excess chocolate to drip off. Garnish immediately with a dusting of cocoa powder or whatever other topping you prefer, salted peanuts maybe? Yummy.

Store these truffles in the fridge in a tightly sealed container for up to two weeks. How they will last that long is beyond me.

Nutritional Information:

Calories: 93 (1% from fat)

Fat: 7g (sat 3g)

Protein: 2mg

Carbohydrate: 8g

Fiber: 2g

Cholesterol: 3mg

Iron: 1mg

Sodium: 31mg

Calcium: 9mg

Have these for dessert and maybe make something that you can enter for the Culinary Smackdown Battle while you are at it. The entries submitted already look incredibly tasty and Mr. Sideline Chef and I are looking forward to tasting and judging. Best of luck to those who enter and thank you in advance for participating! You have until February 27th, 2011 to link your recipe and the winner will be announced the following morning.

Peanut Butter Streusel Brownies

I am on the fence about the way my Peanut Butter Streusel Brownies turned out. I admit it... I have never made brownies from scratch. They have always come from a box. I was asked to bring a dessert for a Thanksgiving dinner we are invited to by Mr. Sideline Chef's supervisor. Ugh! The supervisor's wife and I speak often via Facebook and she knew I was trying out these brownies and encouraged me to bring these. If the recipe turned out I'd be able to sigh a breath of relief knowing that I had one less thing to worry about that day and solely focus on my next biggest task of what to wear.

The original recipe stated to lay foil into the pan I was using and then pour my batter onto it to bake. Any other time I have made brownies before I never had to do this. Being a recipe follower and not a gut instinct follower when it comes to kitchen ventures I did what the instructions told me to do.

At the 50 minute mark my toothpick came out with a few moist crumbs. I let the brownies cool on a wire rack still on the foil for an hour. I bathed the kid while they cooled. The smell of brownies baking and cooling for 2 hours was pure torture. I would of rather been hung by my fingernails than smell them for another minute longer without getting a taste. I rushed my itty bitty to put his bath toys away, whisked him out of the bath, and slipped him into his jammies.

16 servings. 16 servings. I swear I understand serving sizes but brownies are my "Achilles Heel". I only half jokingly say that my itty bitty is made up of spicy and sweet because when I was pregnant food couldn't have been spicy enough and brownies would be made and ate in one night, boxes of cereal and gallons of milk devoured, baby shower cake for breakfast... insert Mr. Sideline Chef's disgust understanding of pregancy cravings here and add 50 pounds to my 4'11" frame. No bueno.

I got the short end of the stick when it came to the full 16 servings. What had happened was... when I went to cut into the brownies starting at, in my opinion, the best part of the brownie, the edges, I couldn't even cut through!!! The damn edges were hard as rocks. Damn it all to hell. Luckily the center was still fudgy peanut buttery deliciousness. Not my favorite part but a close second to the crisp edges. I ended up with 4 brownies. What the fudge?

Yesterday morning I sent my friend to work with a plate of the edges... not the hard parts... I went to the garage and pulled out Mr. Sideline Chef's chisel set... joking. I cut off the hard parts from those 12 servings and gave her a plate of 12 half servings to share with her coworkers. I received a text telling me everyone raved over them. If only they knew.

Another thing that didn't quite turn out but was still successful in the end, if that makes sense, the peanut butter streusel topping. The recipe stated that my topping would be crumbly. Never saw that happen. It was more of a frosting texture but was incredibly tasty. When I bit into the brownie it tasted like a peanut butter cup! Heaven!

Time for a recipe redo minus the foil, my nemesis. The recipe will be a keeper as long as without foil they turn out just right edges this time around.

Peanut Butter Streusel Brownies 

I changed the name. They called them So Good Brownies and a variation for the topping included the Peanut Butter Streusel. My name just gets to the point.

MyRecipes.com and Southern Living, August 2009

Makes 16 servings



Stars of the Show:

• 4 oz unsweetened chocolate baking squares
• 3/4 cup butter - I ran out of butter and substituted with vegetable oil.
• 1 1/2 cups sugar
• 1/2 cup firmly packed brown sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 1/8 tsp salt

And Action:

Preheat oven to 350°. *Not sure if this next step is the one we should all skip or not. Testing the theory is still in progress.* Line bottom and side of an 8 inch pan with aluminum foil, allowing 2 to 3 inches to extend over the sides and lightly grease.

Microwave (I did this over the stove top instead.) chocolate squares and butter in a large microwave-safe bowl 1 1/2 to 2 minutes until smooth and melted stirring at 30 second intervals. Stir in the sugars. Add 1 egg at a time, stirring until just blended. Stir in the flour, vanilla extract, and salt.

Pour mixture into prepared pan.

Now for the Peanut Butter Streusel:

Stars of the Show:

• 1/2 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp sugar
• 2 tbsp butter - I had to use vegetable oil and now realize this is the reason it probably didn't crumble.
• 1/3 cup chunky peanut butter
• 1/8 tsp salt

And Continuing on with the Action:

Combine the Streusel ingredients together until blended and crumbly. Sprinkle the mixture over the batter. Bake for 50-54 minutes or until a toothpick comes out of the center with a few moist crumbs. Cool completely on a wire rack for 1 hour. Lift brownies from pan using the foil as handles. Gently remove foil and cut into 16 squares.