HOME | ABOUT | CONTACT      YOUR CART | SITE MAP

• 
• 
• 

 

George Washington Carver’s mind
would be blown.

If you think P.B.Loco's peanut butters taste good on sandwiches, wait until you bake or cook with them. Check back because we'll be adding new recipes periodically. If you've concocted your own recipes using our peanut butter, please share them with the P.B.Loco community at recipes@pbloco.com

Some of our favorite recipes...

Search for: All Recipes ------------------ Main Courses Appetizers Brunch Desserts ------------------ Peanut Butter with Asian Curry Spice Peanut Butter with Creamy White Chocolate Peanut Butter with European Cafe Mocha Peanut Butter with Jungle Banana Peanut Butter with Raspberry White Chocolate Peanut Butter with Sumatra Cinnamon and Raisin

CURRY STIR FRIED PORK

1/3 cup P.B.Loco Asian Curry Spice Peanut Butter
1 ½ lbs. cubed pork
2 tablespoons peanut oil
1/4 cup honey teriyaki sauce
2 teaspoons soy sauce
1 bunch green onions, sliced
2 stalks celery, sliced
6 oz. shitake mushrooms
6 oz. chunk pineapple
1 green pepper, cut into strips
1 can sliced water chestnuts
1 can bamboo shoots

Preparation: With 2 tablespoons of peanut oil in a medium sauté pan, stir fry the pork until almost cooked. In the sauté pan, add the honey teriyaki sauce and soy sauce to coat the pork. Add the vegetables and cook to desired crispness (crisp-to- tender recommended). Add the peanut butter and stir in with meat and vegetable mixture. Serve over hot, steamed rice.

CURRY-PINEAPPLE CHUTNEY VEGETABLE DIP

1 cup P.B.Loco Asian Curry Spice Peanut Butter
1/2 cup Pineapple Chutney

Preparation: Mix the ingredients together and serve with raw vegetables.

BRET'S CURRIED MEATBALLS

3 tablespoons P.B.Loco Asian Curry Spice Peanut Butter
1 egg, beaten
1/4 cup milk
2 lbs. ground pork
1/2 lb. ground beef
1 small onion, finely chopped
1 teaspoon garlic, minced
2 teaspoons sesame seeds
1/2 teaspoon ground ginger
3/4 cup bread (fine crumbs)
2 tablespoons sesame oil

Preparation: Mix all ingredients except the sesame oil thoroughly, shape mixture into balls and brown in the oven at 350 ° for 20-25 minutes or brown in skillet with 2 tablespoons of sesame oil. Serve on rice with your favorite peanut sauce.

MELISSA'S CURRY SPICE RICE

4 tablespoons P.B.Loco Asian Curry Spice Peanut Butter
4 cups sticky rice
1/2 cup raisins
1/2 cup toasted coconut (optional)

Preparation: Stir all ingredients together while rice is warm and serve.

CURRY STIR FRIED ASPARAGUS

1 tablespoon P.B.Loco Asian Curry Spice Peanut Butter
2 tablespoons Soy Sauce
2 teaspoons sugar
2 tablespoon sesame oil
2 garlic cloves, chopped
1 bunch asparagus, cleaned and cut

Preparation: In a large skillet, heat the sesame oil and garlic. Add asparagus and stir fry for 5 minutes. Add the soy sauce, sugar and peanut butter. Toss well. Season with salt and pepper.

KIM'S WHITE CHOCOLATE CHEESECAKE

1 cup P.B.Loco Raspberry White Chocolate Peanut Butter
15 vanilla crème sandwich cookies
1 tablespoon butter
3 packages cream cheese (8 oz. each) (do not use reduced fat cream cheese)
3 eggs
1 tablespoon flour
2 teaspoons vanilla
1 ½ cup Tastefully Simple (or similar) Seedless Black Raspberry Preserves

Preparation: Pie shell: finely crush the vanilla crème sandwich cookies and place the crumbs in a mixing bowl. Melt the butter and pour it into the finely crushed cookie crumbs. Surround the OUTSIDE of a 9" spring-form pan with aluminum foil and pat the cookie crumb mixture into the spring-form pan.
Pie Filling:   In a mixing bowl, beat the cream cheese until smooth and creamy. Add the eggs, P.B.Loco White Chocolate Raspberry Peanut Butter, flour and vanilla to the mixing bowl. Beat again until smooth. Pour the cream cheese mixture onto crust.
Place the foil-wrapped pan into a pan of water with enough water to come up halfway of the outside of the spring-form pan.
Baking: Heat oven to 300° . Place the foil-wrapped pan (inside the pan of water) for 40 - 50 minutes or until top is firm. There should be a little shine in the center of the cake when it is done baking.
Pie Topping: Cool the cheesecake. Heat the black raspberry preserves until they are able to be spreadable. Spread the raspberry preserves on top of the cooled, baked cheesecake. Refrigerate and serve cold.  

DAD'S PB OATMEAL CHIPPIES

1 cup P.B.Loco White Chocolate peanut butter
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup margarine
2 eggs
1 teaspoon vanilla
3-1/2 cups quick oatmeal
1 cup flour
1 teaspoon soda
12 oz. package of chocolate chips

Preparation: Blend White Chocolate peanut butter, sugars, margarine, eggs and vanilla. Add oatmeal, flour and soda; mix well. Blend in chocolate chips. Heat oven to 350 °. Drop bite-size balls onto ungreased cookie sheet and bake 13-15 minutes.

BAKED FRENCH TOAST

8 slices bread (slightly stale is best)
1/2 cup (approximately) P.B.Loco Sumatra Cinnamon & Raisin Peanut Butter
1/4 cup (approximately) Cream cheese (spreadable variety)
2 Granny Smith apples
4 eggs
1/2 cup milk
1 tablespoon vanilla extract
1/4 cup sugar
6 tablespoons butter
1/2 cup brown sugar
4 oz. walnuts (optional)
1 teaspoon nutmeg

Preparation: Cut 4 slices of bread in half and spread P.B.Loco Sumatra Cinnamon & Raisin Peanut Butter over the half slices. Spray a glass dish (suitable to withstand high heat) with non-stick oil. Place the peanut-buttered slices on the bottom of it, peanut butter side-up. (The length of the pan should be lined with bread slices. Fill in any remaining space in the pan with 1/2 slices). Slice one of the Granny Smith apples into 1/8 - 1/4 slices. Place sliced apples on top of the peanut-buttered slices. Spread cream cheese on the remaining whole slices of bread and then slice. Place the cream cheese slices on top of the apple slices, cream cheese side down to make a "sandwich" with each slice of bread. Combine eggs, milk, white sugar, vanilla and nutmeg in a mixing bowl. Lightly brush the tops of the "sandwiches" with the egg mixture. Be sure not to pour the mixture directly over the sandwiches because they will be too soggy to bake properly. Fill-in spaces between the sandwiches with remaining amount of mixture. Bake at 375° for 20 minutes. While dish is baking, combine butter, brown sugar, walnuts, and remaining apple slices (also cut into 1/8" - 1/4" slices) in a pan and sauté on medium heat for 2-5 minutes. After 20 minutes, remove the dish from the oven and then spread the butter/sugar/apple/walnut mixture over the top of the dish. Bake for an additional 25-35 minutes at 375°. Cool for at least 10 minutes before serving and remind guests that the peanut butter inside the “sandwiches” may be very hot.

RASPBERRY WHITE CHOCOLATE OR JUNGLE BANANA PEANUT BUTTER MOUSSE (simple, simple, simple)

Preperation: In a mixer blend together:
4 cups Cool Whip Topping
½ cup confectionary sugar

Slowly beat in:
½ cup P.B.Loco Raspberry White Chocolate Peanut Butter

Serve in wine glasses and garnish with fresh mint and raspberries

APPLE CINNAMON-RAISIN STUFFED FRENCH TOAST

5 tablespoons P.B.Loco Cinnamon & Raisin Peanut Butter
6 Granny Smith apple slices (thinly sliced)
2 slices of bread
1 egg
1/3 cup milk

Preparation: Spread the Cinnamon & Raisin peanut butter onto one side of each slice of bread. Place the apple slices on the peanut butter of one of the slices of bread. Whisk the egg and the milk in a bowl large enough to dip the bread. Put the two slices of bread together with the peanut butter sides of the bread facing each other so the apple slices are sandwiched in between. Dip the "sandwich" into the milk/egg mixture and grill.

LOCO BANANA BREAD

1/2 cup P.B.Loco Jungle Banana Peanut Butter
1/3 cup butter
2/3 cup sugar
2 eggs
2 ripe bananas, mashed
1 ¾ cup flour
1 ¼ teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped nuts (optional)

Preparation: Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, and beat at low speed. Mix in the peanut butter. Alternate mixing in the banana and dry ingredients. Add nuts, if desired. Pour into greased and floured bread pan. Bake at 350 degrees for 55 minutes.

PIXIE'S WHITE CHOCOLATE RASPBERRY PEANUT BUTTER COOKIES

1 cup P.B.Loco Raspberry White Chocolate peanut butter
1 cup butter or shortening
1 cup granulated sugar
1 cup brown sugar (firmly packed)
2 eggs
1 teaspoon vanilla
2 tablespoons water
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1-1/2 cups white chocolate chunks

Preparation: Mix ingredients and drop by tablespoonful onto ungreased baking sheet.
Bake at 375 ° for 9-10 minutes. Cool slightly before removing from cookie sheet.
Makes approximately 5 dozen. Optional: May add the grated peel of one orange to mixture.

BEV'S PEANUT BUTTER CAKE BARS

1/2 cup P.B.Loco peanut butter

1 white cake mix (without pudding)
1 pkg. instant coconut cream pudding mix (3.5 oz.)
2 eggs
1 cup milk
3/4 cup water
1 teaspoon flour

1/4 cup melted margarine

1 cup of crushed salted peanuts
2 to 2-1/2 cups sifted powdered sugar

Preparation: Mix ingredients above (except P.B.Loco, margarine and crushed salted peanuts) and pour batter into 10" x 15" greased pan. Bake at 350 degrees for 25 minutes.

Frosting:

1/2 cup P.B.Loco peanut butter
1/4 cup melted margarine
2 to 2-1/2 cups sifted powdered sugar
Preparation: Mix the above ingredients with enough milk to spread easily. Spread on cooled bars and top with top with crushed salted peanuts.