November is Peanut Butter Lover's Month! Are you ready?

Blue Bell has a new flavor out: Peanut Butter and Jelly.

Chunky, slathered over toast that has been slathered with orange clover honey.

Breakfast of champions.

some porn for welshy:

Also:
http://www.f2f2s.com/images/Spring%20Break/James's%20Pictures/Fight%20for%20Peanut%20butter.JPG

(peanut butter porn.jpg)

2000 other uses for Peanut Butter other than on a sandwich:

http://www.members.kconline.com/kerr/pb.htm

That's my favorite snack!!  I like the pretzel/peanut butter Combos!

Nope- but here's a good recipe.  I make brownie cup cakes, and in the middle of the cupcake I put a Resse's peanut butter cup and bake it.  It melts into the brownie cup cake- sooo good!

From the wonderful The International Cookie Cookbook by Nancy Baggett:

Peanut Butter Sandies

A wonderful "sandy"-crisp texture combines with peanutty goodness in this all-American kids' favorite.  These are great for after-school snacks.  Adults like them too.

2 cups all-purpose or unbleached white flour
1 teaspoon baking powder
1/2 teaspoon bakind soda
1/4 teaspoon salt
1 cup powdered sugar
1/2 cup flavorless vegetable oil
1/2 cup smooth peanut butter
6 tablespoons unsalted butter, slightly softened
1/2 cup packed light brown sugar
1 large egg
1-1/2 teaspoons vanilla extract

Decoration
1/4 cup chopped unsalted, skinless peanuts (optional)

Preheat the oven to 350 degrees F.  Grease several baking sheets and set aside.

Sift together flour, baking powder, baking soda, and salt; set aside.  Sift powdered sugar.  In a large mizing bowl, combine oil, peanut butter, and butter and beat until blended.  Add powdered and brown sugars, and beat until fluffy and smooth.  Beat in egg and vanilla.  Beat or stir in dry ingredients until thoroughly mixed.

Shape dough into generous 1-1/4 inch balls with the palms and place on baking sheets about 2 inches apart.  Using the bottom of a glass dipped in cold water, flatten each cookie slightly to about 1-1/2 inches in diameter.  If desired, sprinkle cookies lightly with peanuts; pat them down to imbed slightly. 

Place in upper third of the oven and bake for 10 to 12 minutes, or until just tinged with brown around the edges; reverse baking sheets from front to back halfway through baking to ensure even browning.  Remove baking sheets from oven and let cool for 2 to 3 minutes.  Transfer cookies to wire racks with a spatula and let stand until cool.

Store in an airtight container for up to a week.  Freeze for longer storage.

Makes 30 to 35 2-1/2 inch sandies.

Of course, I opt for the "traditional" decoration, of flattening them with a fork, making a cross-hatch pattern, and then topping with granular sugar. 

Wheat bread

Creamy Peanut butter

Fritoes, ground up.

1 dollop of honey

Strawberry preserves

Sandwich must be "mushed together"

Oh, god help me... it's been about 6 months... I don't know how... much... longer... ... I... can... hold....

WAIT!  You DON'T have Peanut Butter Cups in Australia?  What a terrible shame!  I think we need to get some public funding for sending a humanitarian shipment of Peanut Butter Cups for the poor neglected Aussies.