In a bowl, combine the peanut butter and honey.
Lay bread slices on
In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) and chopped peanuts, if desired.
n a sealed plastic bag and crush till it is fine
Take a piece of bread and spread peanut butter on it.
Pour honey on the peanut butter and put the next piece of bread on it. Warm it up in the microwave for 30 seconds and enjoy.
Cut bagel in half and toast each side of the bagel until golden brown.
While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!).
Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!
Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
Mix together toasted oats, peanut butter and honey.
Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.
Blend coconut milk, banana, peanut butter, and honey in a blender until smooth, about 1 minute. Add ice and blend again until the ice is crushed, 2 to 3 minutes.
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of mixture into crust.
Sprinkle half of nuts and fudge topping over ice cream.
Spoon remaining ice cream into crust and again sprinkle with remaining cashews and fudge topping. Freeze overnight.
Stir together peanut butter and honey in large bowl until smooth.
Stir in raisins, then the granola, until blended.
Form 1 heaping tablespoonful of mixture into 2 x 3/4-inch logs.
Repeat with remaining mixture.
Refrigerate 1 hour until firm.
Stir together peanut butter and honey in a large bowl until smooth.
Stir in raisins, then the granola, until blended.
Form 1 heaping tablespoon of mixture into a log, 2 x 3/4-inch.
Repeat with remaining mixture.
Refrigerate 1 hour, until firm.
Make peanut butter and jelly sandwich.
Dip both sides in egg/milk mixture.
Cook on buttered griddle until brown on one side, then turn over and brown other side.
Eat with a knife and fork.
whole wheat flour, baking soda and salt in a mixing bowl
Combine the water, milk, salt and oats together in a medium
In a medium bowl, beat eggs, milk, and vanilla until blended.
Set aside.
Make 4 peanut butter and banana sandwiches.
Soak sandwiches in egg mixture until all or most of the egg mixture has been absorbed.
Melt butter in skillet over medium heat and fry sandwiches until both sides are golden brown and crisp, turning over halfway through, about 6-8 minutes.
Cut french toast into diagonals and sprinkle with icing sugar when serving.
If desired, drizzle with honey or maple syrup.
up bowl, combine water and oatmeal and microwave for 5 minutes or
Preheat oven to 350 degrees.
Lightly grease muffin tins.
In a bowl, combine the applesauce, water, vanilla, egg, and honey.
In another bowl, mix the four, baking powder.
Slowly add wet to dry ingredients and mix thoroughly.
Stir in apples.
Pour in lightly greased muffin tins and bake about 30 minutes, or until toothpick inserted in center comes out clean.
Cool muffins on a wire rack.
When cool, frost them with the peanut butter and top each one with a small dog treat.
Combine peanut butter and honey in a small microwave-safe bowl.
Microwave at high for 20 seconds.
Stir in banana, raisins, and sunflower seeds.
Spread about 1/4 cup peanut butter mixture on each of 4 bread slices.
Top with remaining bread slices.
Lunch serving = 1 sandwich, Snack serving = 1/2 sandwich.
Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated.
Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
Put bacon, peanuts and sugar into a food processor and pulse until mixture