Grape Jam on Cracked Wheal Toast, after my trip to the Y pool!

Kroger brand with honey. much smoother.

But I could do the waffles,too.

Walmart used to have warm Italian or French bread.

That with a freshly opened jar of peanut butter.....

Then down it with ice cold milk.

I could live on it.

(You always make me hungry)
(But I had peanut butter before I read this thread) mmmmm

right out of the jar accompanied by a cold glass of milk!

That is good,too.

Something is really off about this flavor -- tastes very bitter to me.

Yummmmmmmmms!

down. Sometimes I have a peanut butter-cheese-and pickle sammich with mayo, like Grandma used to make.

of course a classic peanut butter and banana sandwich is pretty awesome

I like PB on my eggrolls. My husband looks at me like I'm crazy.

shiver to watch him.

Sometimes I add cheddar cheese.

My mom’s peanut butter cookies with the fork crisscross.

Use jelly.

with some fresh out of the garden tomatoes.

they are a bit sloppy

Maybe on hoecakes. Oh man! 😋

(now I am craving one and I have no bananas)

Sounds gross but it’s a great combination.

also the person who decided bacon and tomato would make a great sandwich

That picture looks so nice.. toasted and everything. mmm

However, I'll shamefully admit that when I'm in a hurry or sleepy, I just grab a slice of bread, smear some peanut butter on and wedge half a banana in, and go for it burrito style.

Heavy on the peanut butter, light on the grape jelly, white bread toasted juuust enough to melt the PB.

ETA: forgot the glass of very cold milk!

I don’t care for bags of peanut butter

the sink, with a cold glass of milk. Of course I joined in. One of my favorite snack memories. These days I like peanut butter on rye toast with black coffee.
Mom liked celery with peanut butter in the little groove.
As for the PB&J stuff, I still prefer the good ol strawberry preserves. Grape comes in second.

Seriously I never ever saw my dad go through a day without eating something with peanut butter.

To make a dozen:

1 Cup of peanut butter
1 Cup of white sugar
1 egg
1 tsp. vanilla
1 tsp. cinnamon

Bake at 350F for 8 to 10 minutes


Here's a photo of my gluten free dessert tray from Christmas of 2019. The pumpkin muffins and brownies on the tray were made from King Arthur's gluten free box mixes.

Peanut butter, butter, eggs, flour
melted chocolate chips laced with a little peppermint extract then folded into the cookie dough..
then you press them down like snickerdoodles with some sugar on the glass.

I'm placing your recipe on my must make bucket list.

Mint Chocolate Shadow Cookies Recipe
High Altitude Adjustment: (Above 5,200 feet) Decrease baking soda to 1/2 teaspoon.

1/2 cup semisweet chocolate chips
1/8 to 1/4 teaspoon peppermint extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
Preheat oven to 375F degrees. Line your cookie sheets with parchment paper, silicone liners or use ungreased sheets.
In a small saucepan over low heat, stir the chocolate chips until melted and smooth.
Remove from heat and stir in peppermint extract; set aside to cool slightly.
In a large mixing bowl, beat the flour, baking soda, salt, granulated sugar, brown sugar, shortening, peanut butter and egg with an electric mixer on medium-low speed, until well blended.
Stir in melted chocolate just until incorporated.
Using rounded teaspoonfuls of dough, shape into balls and place on baking sheets about 2 inches apart.
Slightly flatten each ball with bottom of a glass that has been lightly greased and dipped in granulated sugar.
Bake for 8 to 10 minutes, or until firm and set.
Remove from oven and transfer cookies to wire rack to cool completely.
This recipe makes about 42 Mint Chocolate Shadows.

Of course I use butter not shortening. I also use the 1/4 tsp of peppermint extract and I melt the chocolate chips in the microwave.

I got this from a Pillsbury BakeOff cookie cookbook. It is also on Pinterest.
I hope you enjoy them. THey are my daughter's favorite cookie.

Since these cookies are flourless, let them cool down a bit before removing from the baking sheet. Otherwise, they have a tendency to fall apart.

Enjoy!

and peanut butter pancakes, though I haven't made them in years.

#1: spread thick on Kavla crackers.

#2: spread thick on flat bread, topped with a banana, and all rolled up. The perfect sandwich experience.

Toast some bread. Thick layer of PB and broil until bubbly. Cold jam and eat with a knife and fork. You're welcome.

From a spoon

For each jar, added enough melted butter and sorghum syrup to fill the jars. (I like a 50/50 mixture of butter and syrup.) Mix both and cap.

Pop 1/2 cup of Amish popcorn to yield 2 quarts of popped corn. Uncap one of the jars, put it in a microwave oven and warm until thin and runny. Pour over the popcorn and mix. Serve to 2 children, while you treat yourself to a beer. (I'm not going to eat that stuff -- I'm diabetic and overweight.)

Need more? Go to the reserved mix in the 2nd jar.

honey, nuts, seeds, a little milk powder or protein powder... mix roll into balls ...P-Nut Butter Balls

or even better in a mousetrap to get rid of mice around the house

Two of my children loved peanut butter and syrup mixed together and just eaten straight out of the bowl! Yuch! They got this taste from a relative! I like it plain on a Ritz cracker.

I really prefer organic peanut butter which has not been salted, whipped, or anything added to it. Just pure peanuts. It does separate, but it is so good; however my grocery does not currently carry it.

in a bowl and put it on the table whenever she made vegetable soup We spread it on crackers and ate it with the soup.

Sounds wierd but that is a stellar flavor combination!

It gets nice and melty.