I have probably 20 jars of peanut butter?

Peanut Butter Cookies

1 cup sugar

1 cup peanut Butter (not the runny kind, use Skippy or Jif)

1 egg

1 tsp vanilla

Preheat oven at 350 degrees.

Mix, roll into 1" balls and place (2" apart) on cookie sheet. Flatten with a fork in a crisscross pattern (#)

Bake for 10 to 12 minutes. Let cool in the pan before removing them.

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Peanut Butter & Banana Cookies

Servings: 24

1/4 cup margarine

1/2 cup mashed bananas

1/2 cup peanut butter

1 egg

1/4 cup thawed, frozen unsweetened apple juice concentrate

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup salted peanuts, chopped whole peanuts; optional

Preheat oven to 375 degrees.

Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth.

Blend in egg, apple juice concentrate and vanilla. Beat in flour, soda and salt. Stir in chopped peanuts.

Drop by teaspoonfuls onto lightly greased cookie sheets; top each with a whole peanut. Bake 8 min. or until set. Cool on rack and store in tightly covered container.

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Protein Balls

makes16 balls, takes15 minutes

These small bits of energy are delicious, addicting and good for you!

1/2 cup creamy peanut butter

3/4 cup nonfat milk powder

1/2 cup ground flaxseed

1/2 cup honey

1/2 cup crushed cereal, such as Honey Bunches of Oats

Use One or two of the following:

1/3 cup raisins

1/3 cup Craisins

1/3 cup sunflower nuts

1/3 cup chocolate chips

1/3 cup walnuts

Combine peanut butter, milk powder, flaxseed, and honey in a bowl and mix well. Stir in sunflower nuts and Craisins.

Roll mixture in small bowls and then roll balls in crushed cereal. Place on waxed paper.

Chill in the refrigerator for at least 1 hour before serving.

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Vegan Peanut Butter and Jelly Cookies

Serves: 12 (2-piece servings)

The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good, try to limit yourself to one serving!

1 1/2 tbsp ground flaxseed

3 tbsp water

3/4 cup granular sugar substitute

1 tsp vanilla

1 cup creamy peanut butter (or nut butter)

1 tsp baking soda

1/4 cup sugar-free jam, any flavor

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a coffee mug, whisk together (using a fork) the flaxseed and water. Allow to sit 3-4 minutes, to gel.

Mix ingredients by hand or mixer on medium until dough comes together.

Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.

Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

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Popcorn Treats

1/2 cup peanut butter

1/2 lb. miniature marshmallows

1-6 oz. package butterscotch morsels

6 cups popped corn

Melt peanut butter, morsels and marshmallows in

a 3 quart pan (over hot water). When melted, mix and

blend well. Add the 6 cups of popped corn. Press into

a greased pan. Cool and cut into squares.

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Fruit filled Energy bar recipe

1 cup raisins

1 cup dried blueberries

2 cups chopped dates

2 cups chopped dried apples

2 cups chopped dried apricots

2 cups chopped dried prunes

8 oz almond or peanut butter

1/2 cup sunflower seeds

8 cups rolled oats

12 oz pancake mix (complete) (3 cups) (I use homemade Buckwheat Pancake Mix, recipe below)

16 oz honey

Preheat oven to 375 degrees.

Grease a large cookie sheet.

Knead together all the fruit and the nut butter. Knead in sunflower seeds, rolled oats, and pancake mix. Add honey and knead until blended.

Press out onto tin 3/8 to 1/2 inch thick and as even as possible.

Using a table knife, press the bar lines into the sheet.

Bake about 20 minutes until top is light brown. Freeze very well if individually wrapped and then put in a Ziploc.

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Oatmeal and Banana Breakfast

1 cup of Quaker oatmeal (prepared)

1 Tbsp peanut butter

1 whole banana, sliced

Sugar (as desired)

Prepare oatmeal (instant or non-instant) as directed.

Stir in 1 Tbsp peanut butter.

Slice banana and add to the hot oatmeal.

Add sugar as desired.

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Peanut Butter Banana Rollup

1 10 inch flour tortilla, white or whole wheat

2 Tablespoon peanut butter

1/2 medium banana, sliced

1 Tablespoon raisins

Warm tortilla in the microwave oven for 20-30 seconds or until soft.

Spread peanut butter.

Place banana slices and raisins in the center of tortilla. Roll up.

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No Bake Cookies

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder 1/2 cup peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

Directions:

1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Peanut butter rice crispy treats?

1 cup white Karo syrup

1 cup sugar

1 cup peanut butter

5 cups Rice Krispies

Bring syrup and sugar to a slow boil. Stir in peanut butter. Remove from heat and add Rice Krispies. Use tablespoon to drop onto wax paper. Treats will harden as they cool.

Add to smoothies to up protien intake

Sandwhichs

On toast, crackers, tortillas, english muffins

Pancakes, waffles (might want to heat it up a bit to a pourable consistancy)

On fruit

In soups (http://www.graciousbowl.com/2008/01/west-african-p...

Cookies(http://elise.com/recipes/archives/001641peanut_but...

Add to mashed potatoes

Use as ant bait (http://www.bigoven.com/166735-High-protein-Peanut-...

And probably the most connected to your question (http://www.peanutbutterlovers.com/recipes/index.ht...

I know the first many only use small amounts, but those amounts'll add up!

I'm useing the cheap walmart one too but mine is from cincinnati oh

Pork tonnata rolls

Serves 6

You can roast the meat and keep it chilled for up to two days. I like to use high-quality canned tuna by Ortiz for its chunky fillets and full flavour in this recipe. You will find it in good delicatessens.

1.2kg boneless loin of pork

Sea salt and freshly ground black pepper

100ml olive oil

6 garlic cloves, peeled

1 sprig of rosemary, needles picked

6 sage leaves

Juice of 2 lemons

220g can top-quality tuna in olive oil

300ml anchovy-caper mayonnaise

12 anchovy fillets, drained

2 Romaine lettuce hearts, leaves separated

For the anchovy-caper mayonnaise:

2 egg yolks

1 tsp white wine vinegar

1 tsp English mustard powder

300ml groundnut oil

Sea salt and freshly ground black pepper

10 cured anchovy fillets, in oil, finely chopped

3 tbsp capers, rinsed and finely chopped

2 tsp freshly chopped flat-leaf parsley

1 Preheat the oven to 220C/Gas 7. Pat the pork loin dry with kitchen paper then score the skin with small incisions all over. Rub 2 tablespoons salt into the skin, drizzle with a little of the oil, then put the pork on a roasting rack, set inside a roasting tray. Cook for 20 minutes. Whiz the garlic, rosemary, sage, the juice from 1 lemon and remaining oil together to make a marinade.

2 Remove the pork from the oven and pour the marinade all over. Lower the oven temperature to 190C/Gas 5 and continue to roast, allowing 25 minutes per 450g, basting every 15 minutes. Remove the meat from the oven ­ it should be cooked and just a little bit pink. Cool in the tray then chill. When the meat is completely cold, trim all the fat and skin from the loin and carve into thin slices.

3 For the mayonnaise, put the egg yolks, vinegar and mustard in a food processor with a little seasoning and blend until smooth and creamy. With the motor still running, gradually start to trickle the oil into the yolks, drop by drop, until you have a thick mayonnaise.

4 Once all the oil has been incorporated, mix in a tablespoon or two of cold water to stabilise the emulsion. Fold the anchovies into the mayonnaise with the capers and parsley. Drain the tuna from the oil and shred finely with a fork, then stir into the mayonnaise. Add lemon juice and seasoning to taste.

5 Spoon a tablespoon of the mayonnaise on to the end of a slice of pork, then roll up. Place an anchovy fillet on top then secure with a cocktail stick. Repeat with the remaining pork and mayonnaise, reserving the leftover mayonnaise for dipping. Chill until ready to serve. Arrange the lettuce leaves on a plate and place the pork rolls on top, with the mayonnaise in a small bowl on the side.

Potted crab with ginger, lime and chilli with Melba toast

Serves 6

The potted crab will keep in the fridge for up to three days. Transfer it to your picnic spot in a cool bag and then bring back to room temperature to serve.

200g unsalted butter

400g white crabmeat

5cm piece fresh root ginger, grated

Grated zest and juice of 1 lime

1 red chilli, deseeded and finely chopped

2 tsp freshly chopped coriander, plus extra to garnish

Sea salt and freshly ground black pepper

6 pieces of medium sliced bread

1 Melt the butter in a saucepan over medium heat, then tip into a jug and set aside to allow the milky solids to sink to the bottom. Pour the clear, clarified butter into a clean jug, leaving the milky solids behind.

2 Check the crabmeat for pieces of shell, then mix with the ginger, lime zest and juice, chilli and chopped coriander. Check for seasoning, then divide the mixture between 6 x 150ml ramekins.

3 Press the mixture with the back of a spoon for an even surface, then pour over clarified butter to just cover. Press a coriander leaf on top of each, then chill until set.

4 For the Melba toast, place the slices of bread under a medium grill and gently toast on both sides. Cut off the crusts and then split the bread in half horizontally. Return to the grill on a low setting, untoasted side up, until they curl up and turn golden. Cool then store in an airtight container.

Apricot and almond tarts

These stunning tarts would be delicious served with mascarpone, sweetened with a little icing sugar and flavoured with vin santo or amaretto. They are best eaten on the day they are made. Transport them to your picnic spot in their tins to prevent them from getting damaged on the way.

75g unsalted butter, softened to room temperature

75g caster sugar

1 large egg, lightly beaten

75g ground almonds

4 tbsp apricot conserve

6 apricots, halved and stoned

Icing sugar, to dust

For the pastry:

225g plain flour, plus extra for dusting

Pinch of fine sea salt

1 tsp sugar

140g unsalted butter, diced

1 large egg yolk, beaten with 2 tbsp

cold water

1 Begin by making the pastry: sift the flour and salt into a bowl then stir in the sugar. Tip into a food p