I almost always use natural peanut butter. I just think it has a much more pure peanutty taste. About the only time I may grab the jar of Skippy is for the traditional pb cookie and even then, I use Skippy natural. I have never had a problem.
I just made African Peanut soup with chicken. It was an old C.L. recipe that I have always enjoyed. Other ideas: I think granola bars with natural PB are super yummy/nutty. Or lately I have been making energy bites/balls. These are both fun because you can mix/match your favorite add ins to vary the flavor. www.wellplated.com/energy-balls/ . Muffins are always a nice option to keep stored in the freezer for breakfast...PB and banana or PB and jelly filled. I have one that is PB, Banana, and Oatmeal and sometimes I throw some jelly in ctr to combine everything! Or chocolate chips never hurt either!! Another I do a lot is baked oatmeal with PB and banana. I bake in muffin tins so I can freeze individual portions.
Post by traildoggie on Jan 4, 2020 12:13:40 GMT -5
yes another cheer for Adams natural PB. I LOVE that stuff. I only use that. there was a banana peanut butter sweetbread ( will see if I still have it) that was good in cooking light long ago, and I used to do PB cookies using Adams. its the only kind I ever buy. I do versions of the peanut noodles like wallycat posted with chicken or tofu. might be on the menu for tonight. I love tempeh but DH doesn't, and that other recipe might be the ticket to get him to enjoy it.
Post by erin elizabeth on Jan 13, 2020 13:04:30 GMT -5
I ended up making BA's Best Peanut Butter Cookies. Fussy recipe, but sometimes I like to see if all the fuss works. Not sure on this one, but I did use a whole jar of PB! Used crunchy so left out the roasted nuts. Drizzled some with chocolate, but the best were spread with strawberry jam and sandwiched together.
Thanks for the peanut noodles ideas--that may be the way the half jar of creamy gets used!