101 Things To Do With Peanut Butter – Edible Crafts

Pamela Bennett’s “101 Things to Do with Peanut Butter” is a delightful exploration of one of America’s most beloved pantry staples. This cookbook goes far beyond the classic PB&J, offering a variety of recipes that showcase the versatility of peanut butter in both sweet and savory dishes.

The book is well-organized, presenting recipes that cater to all meal types, from breakfast to dinner, and even snacks and desserts. Each recipe is accompanied by clear instructions and often includes helpful tips for variations or enhancements. The structure is straightforward, making it easy for both novice and experienced cooks to follow along

Looking for more peanut butter recipes? Check out our Peanut butter themed Pinterest board.   

Here are 5 of my favorite recipes using peanut butter – 

1. Peanut Butter Banana Smoothie

Ingredients:

• 2 bananas
• 2 tablespoons peanut butter
• 1 cup milk (dairy or non-dairy)
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract
• Ice cubes

Instructions:

1. Peel and slice the bananas.
2. Add the bananas, peanut butter, milk, honey, and vanilla extract to a blender.
3. Add a handful of ice cubes.
4. Blend until smooth.
5. Pour into glasses and serve immediately.

2. Classic Peanut Butter Cookies

Ingredients:

• 1 cup peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract until smooth.
3. Scoop out tablespoon-sized portions of dough and roll into balls. Place on the baking sheet.
4. Flatten each ball with a fork, creating a crisscross pattern.
5. Bake for 10-12 minutes or until the edges are lightly browned.
6. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

3. Thai Peanut Chicken Stir-Fry

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1/2 cup water
• 1 teaspoon grated ginger
• Chopped peanuts and green onions for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the bell peppers, snap peas, and garlic. Stir-fry for another 3-4 minutes.
4. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, water, and ginger.
5. Pour the sauce over the chicken and vegetables. Stir until everything is well-coated and heated through.
6. Garnish with chopped peanuts and green onions before serving.

4. Peanut Butter Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup Greek yogurt
• 1 tablespoon peanut butter
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• Sliced bananas or berries for topping

Instructions:

1. In a mason jar or bowl, combine the oats, milk, Greek yogurt, peanut butter, honey, and vanilla extract.
2. Stir well to combine.
3. Cover and refrigerate overnight.
4. In the morning, give the oats a good stir and top with sliced bananas or berries before serving.

5. Peanut Butter Chocolate Fudge

Ingredients:

• 1 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Line an 8×8 inch baking dish with parchment paper.
2. In a medium saucepan, combine the peanut butter, chocolate chips, and sweetened condensed milk over medium heat.
3. Stir constantly until the mixture is smooth and the chocolate is fully melted.
4. Remove from heat and stir in the vanilla extract and salt.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Refrigerate for at least 2 hours or until firm.
7. Cut into squares and serve.