Hi! My name is Lisa and I live in the Pacific Northwest.
I have a passion for entertaining, healthy living,
travel, learning new things, and tapping into my creative side.
Over the years, my friends would suggest that I make my ideas, recipes,
and other creative notions available for others to see and use.
So to them, and to the new friends I have yet to meet, this website is for you.
I hope that you will join me in this rewarding journey of
Entertaining An Idea
Life is GOOD when there is
PEANUT BUTTER!
Peanut Butter–this creamy, (sometimes crunchy), satisfying, nutritious, versatile, peanutty spread is one of my favorite things and it even has it’s own day. January 24 is National Peanut Butter Day and I have some fantastic recipes to share for the occasion!
Here are a few tried and true recipes to get things started:
My sister-in-law’s favorite: FLUFFY Peanut Butter Frosting is the perfect topping for your next special occasion cake.
A favorite party favor of mine is a crunchy/sweet confection we call “Puppy Chow” recipe using breakfast cereal, powder sugar and peanut butter – fantastic to use as party favors for my next Maddie’s Peeps dinner!
I love Asian foods and my easy and versatile spicy peanut butter sauce is just the ticket for a satisfying and delicious stir-fry.
Finally, I have a yummy vegan cookie recipe, a family favorite recipe for Scotcheroo bars and a great recipe for Peanut Butter Cup Bars that is sure to put a smile on your face.
I hope that you enjoy these favorite recipes and
Be sure to come back again to find even more
GREAT IDEAS!
Reese's Peanut Butter Cup Bars
If you like the candy you are going to LOVE these!
Ingredients
- Cooking Spray
- ¼ cup unsalted butter ½ stick
- 7 oz mini marshmallows divided
- ½ cup smooth peanut butter divided
- ⅛ tsp salt
- 4 cups crispy rice cereal divided
- 1 cup semi-sweet chocolate chips
- ½ cup crushed graham crackers
- 6 Peanut Butter Cups chopped
Instructions
- Spray an 8-inch square baking pan with cooking spray. Set aside.In a medium, heavy-bottomed saucepan, melt butter over medium heat until butter melt and begins to brown. It will start to smell nutty and start to foam. When it starts to brown on the bottom, scrape the browned bits off the bottom of the pan with a wooden spoon, then immediately add 5 oz marshmallows, ¼ cup peanut butter and salt. Stir until mixture is smooth. Turn off the heat and add 3 cups of the cereal, stirring quickly. Make sure all of the cereal is coated in the marshmallow mixture.Pour the cereal mixture into the prepared pan. Press the mixture firmly into the sides and bottoms of the pan.Meanwhile, melt chocolate chips in a small glass bowl over a small saucepan filled with barely simmering water. Once the chocolate is melted, stir in the remaining ¼ cup peanut butter and 1 cup cereal.Pour the peanut butter-chocolate mixture over the marshmallow-cereal base. Press peanut butter cups and crush graham crackers on top of the chocolate. Let set until firm. (You can speed this up by putting it in the freezer for about 15 minutes.)Sprinkle remaining marshmallows on top of the chocolate layer. Place under broiler and heat until marshmallows start to brown.Let sit until chocolate firms up again, or slice and serve right away. (The slightly melted chocolate is more 'campfiresque'.
Scotcheroos
This is another recipe from my mother-in-law's kitchen. You can never go wrong with these!
Ingredients
- 1 cup granulated sugar
- 1 cup white karo corn syrup
- 1½ cups peanut butter creamy or crunchy
- 6 cups rice krispies
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Measure rice krispies into a large bowl and set aside.In a heavy saucepan, add the sugar and karo syrup together. Cook until it comes to a boil, stirring constantly.Remove from heat and stir in peanut butter until it has melted and blended in well.Pour the warm peanut butter mixture over the cereal. Stir well, until all of the rice krispies are covered.Press into a 9x13-inch pan that has been sprayed lightly with non-stick cooking spray.In a microwave safe bowl, melt the chocolate chips and butterscotch chips together. (Microwave for about 30 seconds, stir and then microwave for another 30 seconds). Stir until well blended and smooth. Spread over the rice krispie mixture. Let set up for approximately an hour before cutting into bars.
Fluffy Peanut Butter Frosting
I made this frosting for my sister-in-law's birthday cake and it was a big hit. For a finishing touch, I sprinkled pulverized Butterfingers over the top, followed by a variety of cut up mini-candy bars piled up in the center.
Ingredients
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 3 tbsp whole milk or as needed
- 2 cups confectioners' sugar aka powdered sugar
Instructions
- Place the butter and peanut butter into a medium bowl and beat with an electric mixer.Gradually mix in the sugar, and when it starts to get thick, incorporate milk, one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.Beat for at least 3 minutes for it to get good and fluffy. (Don't skip this step)HINT: Be sure your cake is cool before frosting.
Peanut Butter Cup S'mores Popcorn
If you love S'mores, this recipe is for you
Equipment
- Air-popper (optional)
Ingredients
- ½ cup unpopped popcorn kernels
- 2 cups mini marshmallows
- 2 cups mini peanut butter cups
- 2 cups graham cereal
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a rimmed baking sheet with parchment paperPop popcorn according to package directionsIn a large bowl, combine popped popcorn, marshmallows, peanut butter cups, graham cereal and salt.Place chocolate chips in a wide, shallow bowl and put in the microwave. Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, (15 seconds), stirring in between, until the chocolate is melted and has a smooth consistency. Whisk coconut oil into chocolate and stir until melted.Drizzle melted chocolate over the popcorn and toss to combine.Spread popcorn mix on prepared baking sheet. Allow to cool until chocolate hardens, about 10 mintues. If the chocolate is still soft, place in the refrigerator until hardened.Break into pieces and serve
Spicy Peanut Butter Sauce
This is great with grilled meats, as a dressing and my favorite, on noodles.
Ingredients
- 2 tbsp vegetable oil you can use part chili infused sesame oil if you like it spice
- 3 scallions chopped fine
- 1 clove garlic minced
- 1½ tbsp fresh ginger root peeled and finely grated
- 1 cup water
- ½ cup peanut butter creamy or chunky
- ¼ cup soy sauce
- ¼ cup vinegar
- 3 tbsp brown sugar firmly packed
- ¼-½ tsp dried hot red pepper flakes depending on how spicy you like it
Instructions
- In a saucepan, heat oil over medium heat until hot, but not smoking and cook scallions, garlic and ginger - stirring until fragrant, about 1 minuteBlend in remaining ingredients and bring to a simmer, stirringSimmer sauce, stirring until smooth. Cool to room temperatureSauce may be made ip to 3 days ahead and chilled covered. If sauce is too thick after chilling, stir in 1 to 2 tbsp hot water until sauce reaches desired consistency
Graphic designed by CulinarySchools.org
Peanut Butter Ice Cream with Peanut Butter Cups
The next best thing to peanut butter ice cream is peanut butter ice cream with peanut butter cups in it. This recipe hits the sweet spot!
Equipment
- Ice Cream Machine
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- ½ cup granulated sugar
- ⅛ tsp fine sea salt
- 5 ex-large egg yolks
- 1 cup peanut butter
- ½ tsp vanilla extract
- 1 cup small peanut butter cups cut into bite size pieces
Instructions
- Add heavy cream, milk, sugar and salt into a saucepan. Bring to a simmer, stirring constantly until sugar has dissolved completely. This will take about 5 minutes.Remove saucepan from heat.
- In a medium sized bowl, whisk egg yolks. Temper cream mixture by slowly whisking in about a third of the hot cream into the yolks, whisking constantly. Whisk the yolk mixture back into the saucepan with the cream.Place the saucepan with the cream/yolk mixture on medium-low heat and gently cook until it is thick enough to coat the back of a spoon, (about 170° F)
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature and then cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Stir in chopped peanut butter cups and pour into a freezer container. Place in freezer and freeze until firm.
Puppy Chow
When we host parties where Maddie, (our adorable little Shorkie), is the focus of the occasion, I fill 'take-out' boxes, adorned with a bone with the guest’s name written on it, and filled with this sweet and crunchy treat. It looks great on the table, serves double duty as party favor and place card and did I mention, it tastes great!
Equipment
- Microwave
Ingredients
- 9 cups Chex Cereal corn, rice, chocolate (or combination)
- 1 cup semi-sweet chocolate chips
- ½ cup peanut butter
- ¼ cup butter
- 1 tsp vanilla extract
- 1½ cup powdered sugar
Instructions
- Measure cereal into a large bowl and set aside.
- In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
- Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable bag. Add powdered sugar. Seal and shake until cereal mixture is well coated.Spread on parchment paper to cool. Store in an airtight container in refrigerator.
I have advertising relationships with a few select companies. My referral links are below. If you click through and purchase something, I may receive a commission, at no additional cost to you. Please know that I only promote products which I personally use and enjoy. My full disclosure policy is here.
Until next time,
enjoy Entertaining An Idea
and be sure to subscribe to the
Entertaining An Idea Newsletter
