Category Archives: Recipes

Sammy of the Week : Want S’more PB Sammy?

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One of my favorite summer memories as a kid was sitting around a bonfire with my family,  eating ooey gooey s’mores by the dozen!  I still love s’mores today but I have discovered a new exciting way to enjoy them year round in my “Want S’more PB Sammy?”  Heres what you do,

INGREDIENTS:
buttered bread
all-natural Krema PB
chocolate chips
mini marshmallows
(optional banana)

If you’re using a frying pan, spread Krema PB (creamy or crunchy) on both insides of your bread slices then put chocolate chips on one side and mini marshmallows on the other.  Close the sammy and lay buttered side down in the frying pan, toasting both sides equally.   Its best to cover pan with a lid and cook on a low heat so the chocolate and marshmallows have time to melt before the bread gets too crispy.  Sliced, ripe bananas are always welcome in my “Want S’more PB Sammys” just because my kids are bananas about bananas!

For some summer backyard fun, try making this sammy over an open flame in a pie maker – like a Tonka Toaster or a campfire iron.  Its like your on a campfire without leaving home!

Easy Tip :  chocolate chips and mini marshmallows (or Marshmallow Fluff) are my trick to getting the ooey gooey factor in this sammy.  Large chunks of chocolate and large marshmallows take longer to melt.

Happy Summer!!

♥ 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 Fondue

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ummmm….yes please.  I’ll have some….

Do you love fondue??  Or is it just me? I LOVE fondue.  MMMMM….

One of my first dates with my husband was to a fondue restaurant – quite a hilarious story in and of itself (basically I ordered us so much expensive, yummy fondue that my poor, sweet husband didn’t have enough money to pay the check and I ended up paying for us – to his complete humiliation!)

Our favorite gals over at the TODAY SHOW were talking about hit and trendy food ideas just a few weeks ago and PB Fondue was on their ‘gotta have it’ list.  I mean, as if chocolate dessert fondue wasn’t already tantalizing enough…now with my favorite ingredient PB!!  Watch out scale – I think I’m on the rise ;-)

Ingredients

  • 1/2 teaspoon butter
  • 1 cup all-natural Krema PB
  • 1-2 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup chocolate syrup (optional)

Directions

  1. Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
  2. Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.
  3. If desired, add chocolate sauce and stir well.
  4. Continue heating until warmed through.
  5. Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.
  6. My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.
  7. Make this vegan by using margarine, soy milk, and vegan chocolate!

from the recipe zaar

♥ Kimberly

don’t worry.  just one dip won’t hurt you too badly ;)

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Addictive PB Granola

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Last week, my Aunt Nanette sent me this…
Hi Kimmie- Hope I got this right, but this granola is to die for.  I broke my diet for it!!
Here are some pictures of my before and after of the granola and the recipe.PB Granola

Addictive PB Granola

(found on the blog lifeloveandfood24.blogspot.com)
2 1/2 c oats
1/2 c flour (I used whole wheat)
1/2 t Baking Soda
1 tsp Vanilla
1/3 c oil
1/3 c Krema Crunchy PB
1/4 c Brown Sugar
PB Granola
Add in’s – PB chips, chocolate chips, nuts, coconut, whatever!!
Mix the oats, flour, baking soda in a large bowl.  Stir in vanilla, then add oil stir well.
Then add the PB, brown sugar and the add in’s.
Spoon into a square pan, Bake for 18-20 min at 350 or until light brown.
Cool 10 min before devouring!!
Enjoy!PB Granolaa

Good find Auntie Nanette!

This granola looked so yummy that I made it for breakfast the morning after I got Nanette’s email!  My family ate the ENTIRE pan!  It was so delicious and satisfying, and I felt full almost all day :-)   Until the next morning when I woke up and was CRAVING this granola, so then I made myself a double batch and I CAN NOT STOP eating it!! Morning, Noon, and Night!
The add-in’s I’ve tried so far have been a handful of white chocolate and a handful of dark chocolate pieces, coconut and unsalted peanuts.  And of course a little flax to make it a bit nuttier!   I also DOUBLED the amount of Krema PB this recipe calls for and I tried it with both the creamy and crunchy PB.  Both rocked.  IMG_0290
Here are my cutie pies eating up their Addictive PB Granola breakfast!  IMG_0291Oh, but honestly, this photo is a little skewed because they RARELY have their hair fixed and are dressed for the day at breakfast.  This was just a fluke :-)   But fantabulous granola none-the-less!!

♥ Kimberly

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PB Fingers & PB Stuffed French Toast

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One of our Nutty Friends – Julie from Peanut Butter Fingers – recently had a Krema PB giveaway on her website.  This is Julie with one of her famous “PB Fingers” inside our Krema crunchy :-) Though the giveaway is closed, I thought I’d share one of her favorite PB breakfast recipes…

PB Stuffed French Toast!

Here’s what Julie did..

I began by creating a sweet peanut butter filling by combining two tablespoons of Crazy Richard’s natural creamy peanut butter with 10 grams of powdered sugar.

I spread the peanut butter sugar combination on two slices of honey wheat bread and dipped the sandwich in a mixture of ‘Almond Breeze’ almond milk and egg.

Once the French toast was cooked, I sprinkled it with cinnamon and powdered sugar before topping it with syrup.

The creamy peanut butter mixture held its own against the cinnamon and egg flavors.

Great idea Julie!!  I actually love making PB Stuffed French Toast myself!  Well, in reality it is my husband who really makes this for me…like on Mother’s Day ;-)   He is just a better cook than I am!  hehe.  Check out Julie’s fun website (PBFingers) for other great PB recipes!!

♥ Kimberly

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