Category Archives: Newsworthy

The $25,000 PB Sammy Recipe – Krema Style

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One of those “other” PB guys (aka – Jif) holds an annual kids contest to come up with a new, creative PB sandwich recipe.  And the winner gets a $25,000 college fund!  What a fun idea!  This year the winner was Rachel, a ten-year old girl from California who says she is an aspiring chef.  I believe her award-wining sandwhich is called the “Let Us Rap” made with chicken, grapes, lettuce and of course PB!

Well, we can’t really keep my Aunt Nanette away from trying new recipes (she loves it!) and of course she always adds her own Krema flair to everything she makes!  Isn’t Nanette awesome?  Here is one of her adorable granddaughters holding up our Krema version of the $25,000 sammy.  Try it this weekend!  Yum!IMG_7510

$25,000 PB Sammy – Krema Style
-one small Fuji apple chopped
-cooked chicken
-10 red grapes halved
-red onion chopped
-crazy salt
-1 T mayo, 1 T honey, & 1T all-natural Krema PB mixed together

Combine all ingredients and then spoon into a fresh, crispy lettuce leaf and roll it up!
IMG_7511

♥ Kimberly

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The Definition of PB

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If you look up the definition of PB on Wikipedia.org, you’ll find this…

Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America and the Netherlands. It is mainly used as a sandwich spread, especially in the iconic peanut butter and jelly sandwich. The United States and China are leading exporters of peanut butter.  Peanuts are native to the tropics of the Americas, and were mashed to become a pasty substance by the Aztec Native Americans hundreds of years ago.

Ummm…ew?  Does any one else see a problem here?  Peanuts are NATIVE to our region but somehow CHINA is one of the leading exporters of PB??  Does that mean that China buys peanuts from us, makes PB, and then sells that PB back to us?  Isn’t that a little backwards?  I mean, do YOU buy PB made in China?

If you just answered yes, then I will temporarily forgive you.  But only if you promise to change.  Don’t worry, because I have a solution to this backwards problem – buy Krema or Crazy Richard’s PB! Our high-quality Peanuts are grown in Georgia and ground into all-natural PB here in AMERICA!  Yay!  Let’s continue…

Although some peanut butter marketed as “natural” contains only peanuts and salt, most consumer-brand peanut butter today, even if labeled “natural”, contains other ingredients. These include hydrogenated vegetable oil to stabilize it and prevent oil separation, salt to prevent spoilage, and dextrose or other sweeteners to enhance flavor. Sometimes palm oil is used instead of hydrogenated oils to prevent oil separation.

My favorite line: “even if labeled ‘natural’ (most PB) contains other ingredients!“  I think its widely accepted that ‘most consumer-brand’ PBs contain loads of additives and junk in addition to peanuts, but Wikipedia is claiming that even ‘most natural’ PBs contain additional junk too!!  HA!!!  Once again, my solution to this yucky problem remains the same – buy Krema or Crazy Richard’s PB! Our all-natural PB is a single ingredient product.  That’s right – we only use ONE ingredient!  Peanuts of course!  Who needs anything else?  Peanuts are Perfect without the added junk, oils or preservatives.  We want you to enjoy the natural flavor of peanuts in our PB, we don’t try to mask the flavor with salt or sugar.

If you look up my definition of PB on blog.kremaproducts.com, you’ll find this…

Peanut Butter is…well…Krema.  Just try it.  You’ll know what I mean.  (or Crazy Richard’s ;-) )

♥ 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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PB Elvis Week : Day 3

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Today I have an awesome PB Elvis story for you.  Are you excited yet??  Ha!  Buckle up.

The story begins…

”On the night of February 1, 1976, Elvis Presley was at his home Graceland in Memphis, Tennessee, entertaining Capt. Jerry Kennedy of the Denver, Colorado, police force, and Ron Pietrafeso of Colorado’s Strike Force Against Crime. The three men began discussing ‘the sandwich’ and Elvis decided he wanted one right then.”

Now what exactly is ‘the sandwich’ these men were referring to?  No, no.  Don’t guess.  I’ll just tell you: the Fool’s Gold Loaf, a PB Sammy specialty of The Colorado Mine Company. I’ll get to that later.

Let’s continue,

“The Mine Company was a five-star restaurant known for its rip-roaring parties and as the ‘place’ to be seen at the time. Elvis had been to the restaurant before while in Denver.  Kennedy and Pietrafeso were friends of the owners and hung out there often, so they were driven to the Memphis airport and boarded Elvis’s private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived in Denver at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by Buck Scott, the owner of the Colorado Mine Company, and his wife Cindy who had brought 22 fresh Fool’s Gold Loaves for the men. They spent three hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the airport.”

Ummm…are you WOWed yet?  I know, right!?!  This story rocks!!

So what exactly IS this Fool’s Gold Loaf anyways?

“This extravagant, artery-blocking sandwich consisted of an entire loaf of bread, hollowed out, spread thickly with (an entire jar of smooth) peanut butter and (an entire jar of) blueberry jelly and filled with a pound of crisp fried bacon…The tab for the ‘King-sized’ expedition? About sixteen thousand dollars.”

What I love so much about this story is how evident Elvis’ love of PB Sammy’s are!!  (Mixed with his love of free spending ;-) )

Now, go ahead.  Try to make your own Fool’s Gold Loaf at home like these guys.
I dare you. But please, don’t forget to send me pictures afterward!!!

Ingredients:

-1 loaf of warmed, hollowed out white bread (fried in bacon grease if you’re going all out PB Elvis style ;-) )
-1 jar of blueberry jelly or grape jelly
-1 jar of Krema Creamy PB
-1 pound of lean, crisp bacon

Yikes!  Does your stomach hurt yet??

♥ Kimberly


Sources : wikepdia and epicurian.com

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PB Elvis Week : Day 2

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Elvis Presley’s fondness for PB is practically legendary.  And his all-time favorite way to eat a PB Sammy was fried up with mashed bananas!  Unfortunately, the official Elvis Presley’s Memphis – a Beale Street restaurant serving Elvis’ favorite PB Sammy – closed in 2003.  But there are a few other restaurants today who still offer the fried PB Sammys which “The King” is famous for devouring.

One such establishment is The Arcade Restaurant in Memphis, Tennessee.  It is Memphis’ oldest cafe – since 1919 and Elvis used to frequent this place back in the day!  This family-owned restaurant, full of old-time Memphis charm and multiple claims to Hollywood fame, continues to serve “Elvis’ favorite dish” in honor of their treasured heart-throb.  They call this PB Sammy, “Fried Peanut Butter ‘N’ Banana.”

The Tupelo Honey Cafe in Asheville, North Carolina offers a ‘Grilled PB&B’ Sammy on their kid’s menu.  ”An Elvis born favorite” they claim, this PB Sammy is made on Texas Toast with creamy PB, Bananas, and Tupelo Honey.  Tupelo Honey, of course, because Elvis Presley was born in Tupelo, Mississippi 75 years ago.

Make your own version of this signature PB Elvis Sammy : Grilled PB&B by following these directions…

Grilled PB&B Sammy Ingredients :
-1 small ripe banana
-2 slices of white bread
-2 T. all-natural Krema Creamy PB

Grilled PB&B Sammy Method :
1. Mash banana
2. Butter both sides of the bread
3. Lightly fry one side of each piece of bread in a frying pan on the stove (or toast it)
4. Spread PB on both sides of fried bread
5. Add banana/honey mash on top of PB
6. Close Sammy
7. Fry outside of bread on low until the bread is golden brown and the PB is warm and slightly runny
8. Place Sammy on a plate and cut on a diagonal

♥ Kimberly
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