PB + J + P + C




I've been on a kick lately--changing up classic dishes by adding more veggies to them.


You know, making them much more "Meat On the Side"-esque.





But when I started messing with one of the most classic lunch foods ever--peanut butter and jelly (PB + J), no one liked it...at ALL! 


I posted a pic of my PB + J + P + C a little while back on social media and let's just say you guys had something (not too pretty) to say about it.



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Healthier Gluten-Free Chocolate Chip + Peanut Butter Cookies



Being pregnant seems to mean two things for me--a love of any task that I can do while fully reclined, and a need for all things sweet.


As I am trying to keep my sugar intake in check, I made a deal with myself to only have sweets if I make them myself, and to try to dip into my candy drawer only occasionally.





The only problem is that suddenly I’ll bake up a couple dozen cookies and there is only one place for them to go--my belly!


So I came up with a cookie recipe that I can feel good about--no matter how many cookies I consume.



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Peanut Butter Cookies


2 C flour

1/2 tsp baking soda

1/4 tsp salt

1&1/4 C Dark brown sugar (packed)

1&1/4 C sugar

2 sticks (1 Cup) Salted butter, softened

3 Large eggs

1 C Creamy Peanut Butter

2 tsp Vanilla

Whisk together dry ingredients in medium bowl. Than in large bowl combine sugars, and butter and cream with a mixer.  Continue by adding eggs, PB, and vanilla a mix until mixture is light and fluffy. Add flour mixture at a low speed, mix until combined but do not over mix. Drop rounded spoonful’s onto a parchment lined cookie sheet. Use a wet fork to make crisscross pattern on the cookies and bake at 300 for 15-22min, don't over bake! Let cool, serve and ENJOY!


  • For thicker cookies, refrigerate dough for a minimum of 1 hr.


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Grandma Bea’s Peanut Butter Pie


1 GrahamCracker Crust

½ cup Peanut Butter

4oz Cream Cheese

1 Cup Powdered Sugar

1 8oz container Whip Topping

Combine peanut butter, cream cheese and sugar together with a mixer or food processor.  Gentle fold this mixture into the whip topping until smooth and completely combined.  Put in pie crust, level filling with a spatula and let chill at least 2hrs in the fridge.  The longer the better though!  Serve straight out of the fridge and ENJOY!!


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