Category Archives: Holiday

PB Popcorn

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If you haven’t tried our Heavenly Crunch (or Buckeye Crunch as we Ohioans refer to it as) – then you are totally missing out!!  It’s PB, Chocolate, Popcorn and Carmel!  HELLO!!  Is there anything better in the world??  Get yourself a case of it HERE.  Don’t worry, the entire case can easily be consumed in a very short amount of time. If you’re in Ohio, stop by my moms candy store (The Sister’s Sweet Shoppe) and try some free samples!  I am confident you will leave with your arms full of Heavenly Crunch.

But if that still doesn’t work for you – try this recipe Christy posted over at The Girl Who Ate Everything.  This is the perfect Christmas treat for those cold winter nights by the fire.  MMMM…. PB goes with EVERYTHING!!!!

PB Popcorn

1/2 cup unpopped popcorn or 16 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup all-natural Krema PB
1 teaspoon vanilla
Pop corn and remove any unpopped kernels. Place in a large bowl and stir in peanuts. (Jennifer pops hers in a 9X13 pan and keeps it warm in a 250 degree oven)
In a heavy saucepan, combine sugar, honey and corn syrup.  Bring mixture to boiling, continue boiling for 1-2 minutes, stirring constantly.  Do not boil too long or your popcorn will be rock hard. Remove from heat.
Stir in peanut butter and vanilla.
Immediately pour over popcorn and stir to coat.
Serve warm or a room temperature.

♥ Kimberly

Don’t Forget!!  This is our last month to enter our Slogan Contest!!!  Submit your brilliant PB ideas right here on this blog :-)

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Chocolate PB Witches

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HAPPY HALLOWEEN!

Try making some of these adorable festive candy witches to celebrate this weekend :-)   Enjoy!!

Chocolate PB Witches (adapted from Betty Crocker)

Ingredients:

1             cup chocolate ready-to-spread frosting (from 16-oz can)

1             cup creamy peanut butter

1/2             cup powdered sugar

24             round buttery crackers

1/4             cup semisweet chocolate chips

24             crispy horn-shaped corn snacks

Directions:

1. In small bowl, mix frosting, peanut butter and powdered sugar until well blended. Shape mixture into 1 1/4-inch balls. Gently press 1 cracker onto top of each ball.

2. Place chocolate chips in small microwavable bowl. Microwave on HIGH for 30 seconds. Stir; repeat until mixture is smooth.

3. Dip open end of each corn snack in melted chocolate; place in center of each cracker. Hold for about 10 seconds to set slightly. Let candies stand at room temperature until completely set, about 30 minutes. Decorate as desired.

♥ Kimberly

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All I want for Christmas…

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I’ve decided that with my new ‘situation’ (that is: double pregnancy), that I need a cute maternity shirt to boot!  So I found one…

Ummm…can we say “PERFECT” ???  Really.  I love it.  I have to have it.  But now if I could just decide if I needed this one too…

I’ve been laughing all night at these adorable maternity shirts at Cafe Press.  Hahahaha!  Some of them are totally adorable!

I am serious though, I have to have the peanut shirt.  If only it said peanutS…

♥ Kimberly

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Birthday Breakfast : “PB & J” French Toast w/ Applewood Bacon

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Happy Birthday to ME!!!  Yeah!!!  Today, June 30th, is my birthday!!  And can you guess what I’m waking up to for my Birthday Breakfast??  PB something of course!  I usually request Julie’s PB Stuffed French Toast on special occasions, but today I’m going for something a little more extravagant!

If you liked Julie’s PB Stuffed French Toast than you’ll love this!  It is a doctored up version of the PB Stuffed French Toast with a twist!  From Gail Simmons at KitchenDaily.com, she calls her recipe, “PB & J” French Toast w/ Applewood Bacon.  Gail always knows how to take everyday recipes to the next level, by adding tons of flavor and flare – without loosing their simplicity!

Ingredients

    • 1 loaf brioche bread, cut into 1-inch thick slices
    • 1 cup 2% milk
    • 4 large eggs
    • 3/4 cup all-natural Krema Creamy PB
    • 3 tablespoons honey
    • 3 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons unslated butter
    • powdered sugar
    • 2 cups red seedless grapes, split in half lengthwise
    • 1/4 cup sugar
    • juice of 1 lemon
    • 12 slices applewood smoked bacon

Directions

Pre-heat oven to 375 degrees F. Lay bacon out on a sheet tray and bake in the oven for 12-15 minutes until golden and crispy. Drain on paper towels and keep warm.

Place grapes, sugar and lemon juice in a small saucepan over high heat and bring to a boil, reduce heat to medium and cook until syrupy and grapes are tender – about 5-6 minutes.

In a blender, combine milk, eggs, peanut butter, honey, sugar and vanilla. Pulse until everything is combined then pour out into a flat gratin or roasting dish. Take slices of brioche and dip into the batter and press gently so it soaks up some of the batter. Set a large, non-stick saute pan over medium-high heat and add a little butter, once the butter is foaming add the dipped brioche (remove excess batter by shaking a little) and cook for 3-4 minutes per side until golden. Keep warm in a toaster oven while you cook the rest.

To serve stack the french toast up in the center of a plate and spoon grape mixture over the center so it drips down the sides. Top the stack with 2 slices of crispy bacon and cover everything with powdered sugar.

Birthday photos to come…

Have a good one and eat some natural PB, just for me ;-)

♥ Kimberly

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Party Planning? Think PB!

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Hi Friends!  Are you throwing a party soon?  Like for Memorial Day?  Or maybe you’re planning a wedding or shower?  Well, if you’re not, then you might want to start planning a party just so you could use one of these…

That’s right, it’s a Peanut Butter Fountain!  My family has a love/hate relationship with chocolate – meaning we all LOVE chocolate but HATE the added pounds we get from consuming it in such massive quantities (which is soooo easy when your mom owns a candy store full of gourmet chocolates!)  Well, try this idea instead of the traditional chocolate fountain at your next party!

Peanut Butter Fountain Recipe (from knol.google.com)

- 3 lbs cream cheese (room temp)

- 3 cups white sugar

- 4 cups all-natural Krema creamy PB

- 1/2 teaspoon salt

- 2 cups milk

In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency.

Yield: Makes enough for the largest home fountains.

Suggested dipping items:  Angel Food cake, Chocolate-covered pretzels, Marshmallows, Molasses cookies, Oreos, Bananas, Brownie Bites, Apple slices

A Tip: Before dipping apples in the fondue, drop them briefly into boiling water. This removes the wax coating and allows the fondue to stick better.

Happy Dipping!!

♥ Kimberly

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