1 small ripe banana, broken in chunks
1 1/2-cups cold milk
1/4 cup smooth peanut butter
2 tsp. sugar (optional)
1/2 tsp. vanilla
Dash of nutmeg (optional)

In blender or food processor whirl all ingredients except nutmeg until smooth and frothy. Or mash banana in bowl; blend in peanut butter and sugar; stir or whisk in milk and vanilla until smooth. Pour into glasses; sprinkle with nutmeg. Makes 2 servings.

Variation: Peanut Butter'n Jelly Shake

In blender or food processor whirl together 1 cup each cold milk and vanilla ice cream and 2 tbsp. each smooth peanut better and jelly until blended. Makes 2 servings.

Peanut Butter Toast with Grapes

2 slices whole wheat bread
4 tablespoons peanut butter
1/2 cup seedless grapes, sliced (red or green)

Toast the bread. Spread each piece with 2 tablespoons of peanut butter and top with the sliced grapes.

Serves 2

The Elvis

A grilled peanut Butter sandwich, stuffed with bananas and honey.
Try it with bacon for that extra indulgence. Long live the King!

Serves 1.. Elvis Fan

Ants on a Log

Memories of kindergarden will come flooding back as you munch on freshly cut celery sticks, stuffed with smooth or crunchy peanut butter, topped with raisins. Yummm. and healthy too.

Cinnamon Raisin Swirl Sandwich

Cinnamon-Raisin Peanut Butter and vanilla cream cheese, stuffed with crisp apple slices. Crunchy and delicious.

Chocolate Chunk Peanut Butter Ice Cream

3 Eggs
1 1/2 cup Sugar
2 tbl Peanut butter
6 Butterfinger candy bars crushed
3 can Evaporated milk
3 cup Milk

Beat eggs with an electric mixer on high, add sugar and peanut butter; mix well. Stir in candy and evaporated milk, mixing until combined. Stir in milk.

Pour mixture into a 5 quart ice cream freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour.

Yield: about 1 gallon.