Homemade Peanut Butter Ice Cream – (no cooking required)

Homemade Peanut Butter Ice Cream eatathomecooks

 

I have made a lot of homemade ice cream.  But this one just may be my favorite flavor of all.  It combines my two favorite foods – ice cream and peanut butter – so it’s no wonder that I love it.  My family loved it too.

You’re going to want to try this.  It has just 5 ingredients and is so simple to make.

I really wanted to make peanut butter ice cream that had ribbons of peanut butter in it, like my favorite store bought flavor.  I used the idea for Peanut Butter Magic Shell from Picky Palate and altered it for ice cream.

I didn’t end up with thick ribbons of peanut butter.  It mixed in to the ice cream a bit more than that, but there were still thin ribbons and bits and pieces of peanut butter.  This makes the taste more intense than just having the peanut butter smoothly incorporated with the other ingredients.  I really like the way this method keeps the peanut butter mostly separate from the vanilla ice cream.

Here’s what you’ll need:   [Read more…]

Ingredient Spotlight: 5+ Recipes for Peanut Butter and Jelly Lovers

Peanut Butter and Jelly Ice Cream Cake

 

Of all the food combinations in the world, peanut butter and jelly is my favorite.  If you share the PB&J love, then you’re going to love today’s post.

Before we get to the recipes (and you link up your recipes!), I wanted to let you know where things stand with Ingredient Spotlight.  I’ve been hosing this weekly link up for several years now.  I have loved it! I find new recipes to try and new blogs to follow.  I’ve met new blog friends too.  Ingredient Spotlight has even influenced and inspired my Pinterest boards.

The last few months, I’ve been sharing the hosting of this weekly party with SnoWhite from Finding Joy in My Kitchen.  Starting next week, she is going to take the reins of Ingredient Spotlight and run with it.  I hope you’ll visit her and participate over there.  She has lots of ideas for different ingredients that we’ve never done here on Eat at Home.

Now for the PB&J recipes.  I was actually surprised that I only have 5 of these.   [Read more…]

No Bake Cookies – ‘Healthified’

 

Recently, I had an intense craving for the classic no bake cookies. Chocolate, peanut butter, oats….yum! However, I wanted to see if I could give the recipe a little makeover, to make it a tiny bit healthier. I was able to reduce the sugar, sub out the butter for healthier fats and still have the delicious flavor I remember. I love when my ‘experiments’ work out! Of course, don’t get me wrong, this is still a treat and not a health food, but with all those oats and protein from the peanut butter…I just might have justified eating them for breakfast.  Okay, I totally ate them for breakfast!

 

No Bake Cookies – ‘Healthified’

Ingredients
  • 1 cup white sugar*
  • ½ cup skim milk
  • ½ cup coconut oil
  • 4 T. unsweetened cocoa powder
  • ½ cup peanut butter*
  • 3 cups old fashioned oats*
  • 1 teaspoon vanilla extract
  • *Notes – I used ½ cup sugar and ½ cup Stevia in the Raw – just depends on your preference. Any nut butter, or peanut butter replacement, such as WowButter or SunButter could be used in the place of peanut butter. A combination of quick cooking and old fashioned oats, or all quick cooking can be used if you prefer.

Instructions
  1. In a medium saucepan, combine sugar, milk, coconut oil, and cocoa.
  2. Bring to a boil, and cook for about a minute.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by spoonfuls onto wax paper.
  5. Place in fridge to cool and set.
  6. {store in refrigerator since coconut oil melts above 76 degrees F}

KimM is a contributing writer for Eat at Home. For more recipes, check out her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

Easy Peanut Butter and Jelly Ice Cream Cake

I am a huge fan of anything peanut butter and jelly.

And I’m an even bigger fan of anything involving ice cream.

So this dessert was right up my alley.  I guess that explains why I thought it up.

It’s really easy to make too.  You start with a package of ice cream sandwiches.  These get layered with peanut butter and raspberry jam.  Then frost the whole thing in Cool Whip.  I love a recipe that’s assembly-only.

If you need to make a dessert ahead of time, this one is perfect.  It gets stored in the freezer and tastes even better after a few days frozen.

Here’s what you’ll need to make it:   [Read more…]

Peanut Butter and Jelly Milkshake Recipe from Disney World

I have wanted to try PB&J milkshakes forever.  Of course, I’d like to have a chance to try them in their “home” at the 50’s Prime Time Cafe in Hollywood Studios.  But since that hasn’t happened, making them at home is a great way to get a little taste of Disney.

If you’ve read this blog very long at all, you know I love all things peanut butter and jelly.  Even so, these milkshakes do sound a little strange.  But they don’t taste like blending a sandwich into your shake (which is a bit what they sound like).

They taste like a vanilla shake with a good amount of peanut butter smoothed in and a hint of jelly.  I think the amount of jelly could even be increased for my taste.

Here’s what you’ll need:   [Read more…]

Peanut Butter and Jelly Bars

These quick bars combine my favorite flavors in one dessert.  Pour yourself a big glass of milk (or if you’re naughty, like me make it chocolate milk).  If you like peanut butter and jelly, then you are going to love these.

I used strawberry jam to make mine.  I think they’d be awesome with grape or blackberry too.  Or cherry or…really any kind of jam would be great in these bars.

I adapted the recipe for Cherry Oat Bars.  I thought I’d be able to decrease the butter, since I was adding in peanut butter, but that didn’t work out.  The photo of the ingredients only shows part of the butter you’ll need.  I love recipes like this one that use common pantry ingredients.  If you’ve got a nearly full jar of jam to spare, then you’ve probably got everything you’ll need to make these.   [Read more…]

Peanut Butter Pancakes (with Blackberry Jam)

These might be my favorite of all the pancake recipes I’ve tried.  You know I love PB&J.  I love anything peanut butter, actually.  These pancakes are perfectly peanut buttery.

And they’re fantastic with blackberry jam.  I didn’t take a photo of a jam slathered pancake, but you can be sure that I ate several that way.  I drizzled syrup over the sticky stack too.  Delish!

Back in September, we had an Ingredient Spotlight: Peanut Butter.  Picture Perfect Cooking shared this recipe for Peanut Butter Pancakes.  The only change I made was to double the recipe.

Before we get to the ingredients, I have to wish my oldest daughter Happy Birthday!  How can it be possible that she is 21 years old today?

Back to the pancakes.  Here’s what you’ll need to make them:   [Read more…]

Peanut Butter Brownie Pie (with Sugar Free Option)

Recently, I had a big family gathering to go to at my Grandmother’s house. She asked if I would bring dessert. My response, of course, was ‘I’ll bring two!” (which turned into 3….any excuse to bake!) The one I wanted to share today was definitely the most popular, based on how quickly it disappeared!

If you follow me over at my blog, Mo’Betta, you probably know that my husband has Type II diabetes. He is currently diet controlled, but that often means foregoing dessert. (He follows a low carb diet.) Also, my grannie was just told that she has “the sugar”….which in Southern grandma speak means she has also developed Type II diabetes. So, I wanted to have a dessert that she and my husband could enjoy. After discovering this recipe from Kraft, I knew I could easily substitute the ingredients to make this a very low sugar dessert.  I’m going to post both options.

Peanut Butter Brownie Pie (with low sugar option)

Ingredients
  • 1 pkg. brownie mix (8×8 size) *I used Pillsbury Sugar Free Brownie Mix
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding *I used sugar free/fat free pudding
  • 1-1/2 cups cold (skim) milk
  • ½ cup smooth Peanut Butter, divided *I used Smart Balance
  • 1 cup thawed Cool Whip Whipped Topping *I used sugar free Cool Whip

Instructions
  1. Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or as directed. Cool completely. Scoop out center, leaving a ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.
  2. Beat pudding mix and milk with whisk for 2 min. Add ⅓ cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. **I did not read the directions well, and used the entire container of Cool Whip. The pie was nice and rounded and tasted delicious. So it is a boo-boo I will repeat ;)
  3. Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.

My family really enjoyed this pie (those that actually got a piece!)  Next time I will know to make 2!  It is not completely sugar free…as the milk contains natural sugars and the peanut butter has a little added sugar.  However, it was pretty low.  I didn’t calculate the nutritional stats, and they will vary depending on the products you use.  The nice thing about this pie was that everyone who tried it loved it, diabetic or not!

Kim of Mo’Betta – 40 year old married mama of  3 – ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to cook and to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…

Ingredient Spotlight: Peanut Butter 2012

God bless George Washington Carver.

Without him, we probably wouldn’t have peanut butter.  And then, what would become of jelly?  Or chocolate?  Or bread?

Or us?

Over dramatic?  I think not.

I love, love, love peanut butter.

Here are a few of my favorite peanut butter recipes:  [Read more…]

Peanut Butter Fluff Pie – a Freezer Friendly Recipe

Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need:  [Read more…]

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