Peanut Butter On My…

By Brenda Lucas

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Hundreds, possibly thousands, of containers of that ooey-gooey, stick-to-the-roof-of-your-mouth treat known as peanut butter have been purchased in the last few weeks in preparation of making egg-shaped Easter candies.

The creamy smooth texture of the peanut butter mixture is molded into the egg form, then dipped in melted chocolate and decorated before being nestled into a bed of “grass” in the containers.

Ladies from two area churches — Ceredo Christian Baptist Church and Milton’s Lighthouse Baptist Church — have joined their talent, time and effort in the annual chocolate-covered peanut butter Easter egg fundraiser. Read the rest of this entry »

Here’s a simple sandwich I made with peanut butter and eggs.
Ingredients:

Peanut Butter

3 eggs

2 toasted slices of bread

1 teaspoon of oil

Salt to taste
Toast the bread. Slab on your peanut butter of choice on the toasts. Make sure the toasts are hot enough to melt the peanut butter. Fry your eggs (eggshells optional). Place the fried eggs on the toasts with peanut butter. ENJOY!!

By DAVE LEIBERMAN

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Oct. 5, 2006 — I did this recipe for my show when I had a few kids over.

I thought I was making this for them, but I wound up eating more than all the kids combined!

I guess you’re never too old for Rice Krispies Treats. It’s the chocolate and peanut butter that make these completely irresistible.

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(CBS4 News) MIAMI

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6 to 8 servings
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2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch chunks
2 medium onions, chopped
2 cups water
3 medium tomatoes, chopped
1 can (4.5 ounces) chopped green chilies, drained
1/2 teaspoon ground red pepper
1 teaspoon salt
1 cup creamy peanut butter
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In a large soup pot, heat the oil over medium-high heat. Add the beef and onions; stir until the beef is browned. Add the water, tomatoes, green chilies, ground red pepper, and salt. Bring the mixture to a boil.

Reduce the heat to low, cover, and cook for 1-1/2 hours, or until the beef is tender. In a small bowl, combine the peanut butter with 1 cup stew juices, slowly stirring in the juices. Stir peanut butter mixture into the stew and simmer for 2 minutes, or until heated through.
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SERVING SUGGESTION: Serve this over a bed of hot cooked rice to enjoy every last bit of flavor.

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Jan Houghtaling of Newago, Grand Rapids Press

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1 large egg

2 slices sandwich bread

2 tablespoons peanut butter (crunchy or creamy)

Mayonnaise for spreading

PREPARATION: Heat a non-stick skillet at medium heat until just hot enough to sizzle a drop of water. Gently slip egg into the skillet. Reduce heat to low. Cook slowly until whites are completely set and yolk begins to thicken but is not hard (turning eggs gently to cook both sides).

Spread the peanut butter on 1 side of 1 slice of bread. Spread the mayonnaise on 1 side of the remaining slice. Lay the fried egg on the peanut butter and top with the other slice of bread, mayonnaise side down.

Nutrition information per sandwich: 449 calories, 30 grams fat, 18 grams protein, 29 grams carbohydrate, 4 grams fiber, 215 milligrams cholesterol, 549 milligrams sodium.

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