1. Feed large globs of it to your dog for cheap entertainment. 
2.  Mix it with egg whites and ammonia to see if it takes out stains. 
3.  Spread it on the dog's back to watch him go crazy. 
4. Plug holes in your paneling walls. 
5. Use it to stick things if you run out of duct tape. 
6. Make "Cream of Peanut Butter" soup. 
7.  Two words: eye shadow. 
8.  Use it in cookie recipes in place of the butter. 
9.  Some people like it on scrambled eggs... 
10.  Lubricate the garbage disposal with it occasionally. 
11.  Let it dry out and use it as silly putty. 
12.  Make Freshmen wear it on their foreheads during initiation week. 
13.  It feels great squishing between the toes. 
14.  Use it if you run out of plastic wood. 
15.  New diet: nothing but peanut butter 5 days a week. The other two days you are also allowed water. 
16.  New Olympic Event: PB Swimming. 
17.  Switch it for someone's deodorant. 
18.  Spread it on Spam to improve the flavor. 
19.  Make milkshakes out of it. 
20.  Spread them around on your test paper to make it look like you erased a lot. 
21.  Give someone with dentures a lifetime supply. 
22. Throw this list away and just eat it on sandwiches. Loser. 

• Dating back over 100,000 years ago, a fossilized peanut was discovered in the Republic of China. 
• Dr. George Washington Carver developed 300 uses for the nutmeat, shell and foliage of the peanut. 
• Peanut butter was invented in 1890 by a St. Louis physician seeking an easily digestible, high protein food for some of his patients. Friends and relatives of the patients found they liked the new "health food" so well that by the early 1920's it had become a staple food throughout the nation. 
• 70% of all peanut butter sold is smooth and the remaining 30% chunky. 
• 83% of all Americans purchase peanut butter. Their consumption equates to more than 700 million pounds of peanut butter annually, or enough to cover the floor of the Grand Canyon. 
• Approximately 52% of the American peanut crop is used for peanut butter, 21% for confectionery items and 23% for salted peanuts. 
• Surveys show peanut butter and jelly is the most popular type of sandwich in the United States. 
• It takes 540 peanuts to make a 12-ounce jar of peanut butter. 
• Peanut butter is excellent for the removing chewing gun from clothing and hair. 

Peanut butter sticks to the roof of your mouth because of a process called "hydration of the peanut protein." The high level of protein in peanut butter draws the moisture away from your mouth as you eat it, just like a sponge soaks up water! 

1 cup Skippy® Creamy Peanut Butter, you may substitute Super Chunk Peanut Butter
1 cup sugar
1 egg(s), slightly beaten
1 teaspoon vanilla extract

1. Preheat oven to 325°F. In medium bowl, combine all ingredients. Shape dough into 1-inch balls. On ungreased baking sheets, arrange cookies 2 inches apart. With fork, gently flatten each cookie and press crisscross pattern into top.
2. Bake 8 minutes or until lightly browned and slightly puffed. Immediately, top, if desired, with sprinkles, chocolate chips or chocolate candies. On wire rack, cool completely before removing from baking sheets.
Serves: 24

1/4 cup Skippy® Creamy Peanut Butter, you may substitute Super Chunk Peanut Butter
4 slices white bread, you may substitute wheat or cinnamon raisin bread
1 medium banana(s), sliced

1. Evenly spread peanut butter on 2 slices bread, then top with banana and remaining bread slices.
2. In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook sandwiches over medium heat until golden brown, about 4 minutes, turning once.

Serves: 2

1 package (8 ounces) refrigerated crescent rolls
8 teaspoons (heaping) Skippy® Creamy Peanut Butter, you may substitute Super Chunk Peanut Butter
8 teaspoons Welch's® Grape Jelly, you may substitute strawberry or raspberry jelly

1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray; set aside.
2. Separate dough into 8 triangles. Place 1 heaping teaspoon peanut butter on each triangle; then top with 1 teaspoon jelly.
3. Roll up triangles, starting at wide end. Fold sides under and pinch to seal. Arrange triangles on prepared baking sheet.
4. Bake 9 minutes or until golden. On wire rack, cool 2 minutes. Remove from baking sheet and cool completely. Serve warm or at room temperature.

Serves: 8

 1 (9-inch) unbaked pie crust
 3 egg(s)
 2 cups canned pumpkin (16 ounce can)
 1/2 cup light brown sugar
 1/2 cup sugar
 1/2 cup Skippy® Creamy Peanut Butter
 2 teaspoons pumpkin pie spice, you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice
 1/2 teaspoon salt
 1 cup light cream (1/2 pint), you may substitute half and half
 

1. Preheat oven to 350°F.
2. Press pastry into 10-inch glass-ceramic pie plate or 9-inch deep dish pie plate; set aside.
3. In large bowl, beat eggs. Add pumpkin, sugars, peanut butter, spices and salt; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until pie tests done. Let cool.
4. To serve, garnish, if desired, with whipped cream
5. *Subsitution: Use 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice.

 1/4 cup Bertolli® Classico Olive Oil
 2 tablespoons soy sauce
 2 tablespoons apple cider vinegar
 2 tablespoons sugar
 2 teaspoons fresh ginger, grated
 2 clove(s) garlic, finely chopped
 2 pounds boneless, skinless chicken breast halves, cut in thin strips
 Peanut Sauce

1. For marinade, blend all ingredients except chicken and Peanut Sauce.
2. In large, shallow nonaluminum baking dish or plastic bag, pour marinade over chicken; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours.
3. Remove chicken from marinade, discarding marinade. On skewers, thread chicken. Grill or broil chicken, turning occasionally, 6 minutes or until chicken is thoroughly cooked. Serve with Peanut Sauce.

1 Tbsp. butter or margarine
1 Tbsp. flour
1 small onion, finely chopped
1 quart chicken stock, heated
1/4 cup celery, finely chopped
1 cup Roddenbery Peanut Butter
1/4 tsp. celery salt
Roasted peanuts, ground

Melt butter or margarine in top of double broiler. Add flour and brown lightly, stirring constantly. Stir in onion, cooking until limp. Add stock, celery, peanut butter and salt. Place over boiling water (bottom of double broiler) and stir until smooth and heated. Garnish by sprinkling ground peanuts on soup. 

2 sticks butter or margarine
1 box powdered sugar
2 cups Roddenbery Peanut Butter
1 large pkg. chocolate chips
1 small pkg. chocolate chips
1/4 stick cooking wax

Mix 2 sticks of butter. Mix with powdered sugar and peanut butter. Mix well, chill and roll into small balls. Melt chocolate and cooking wax. Dip balls in chocolate using toothpicks. Place on waxed paper and refrigerate until hardened.

Materials Needed:

1 c. Smooth Peanut Butter 
1/2 c. Honey 
2 c. Nonfat Dry Milk 

Mix together the peanut butter and honey first. Add half of the dry milk and mix; then continue to add a little at a time until it feels soft & playful! Use less than 2 cups of dry milk if the clay seems to be getting dry.

You can add raisins, coconut, chocolate chips etc. to decorate. 

YES, YOU CAN EAT IT! It's really sweet because of the honey so I try not to give the kids too much