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papaya slices
1 cup soy or rice milk, divided
2 teaspoons agave*
1/2 cup ice
    Combine peanut butter, fruit, half of the milk, and the agave in a blender. Process
     until smooth. Add the ice and continue processing until smooth. Add the remaining
     milk, if you desire a thinner consistency.
    *Agave is a plant-based sweetener. You can substitute honey.

Quick Peanut Butter Milkshake
    Makes 2 servings
3/4 cup vanilla ice cream
1 tablespoon sugar
4 tablespoons peanut butter
1/4 cup milk
1/4 cup Reese’s Pieces candies
1/3 cup ice
    Combine all ingredients in a blender. Pulse on low so ice breaks up, but do not
     over-process.

Egg-less Nog
    Makes 4 servings
1 quart vanilla-flavored soy milk
6 ounces extra firm silken tofu
4 tablespoons peanut butter
6 tablespoons maple syrup
2 tablespoons vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
    Combine everything in a blender and process until creamy and smooth. Chill before
     serving.
    Sprinkle cinnamon and nutmeg on top before serving in festive holiday glasses.
Southern Belle Shake
    Makes 2 servings
6 Reese’s Peanut Butter Cups
2 cups milk
3 cups chocolate ice cream
1 (7-ounce) can Reddi-Whip
    Process the first 3 ingredients in a blender until smooth. Top with a generous dollop
     of Reddi-Whip.

Sizzlin’ Milkshake
    Makes 2 servings
3 cups vanilla ice cream
1/2 cup peanut butter
1/2 cup red cinnamon candies
1 heaping tablespoon cayenne pepper
1 teaspoon vanilla*
1 cup ice
1/4 teaspoon cocoa, sweetened or unsweetened, as desired
    Combine all ingredients except the cocoa. Blend in a blender until creamy. Dust the
     top of the shakes with the cocoa.
    *Authentic Mexican vanilla preferred.
Float Your Boat
    Makes 2 servings
4 scoops apple pie ice cream
1/2 cup peanut butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups sparkling apple cider
    Place 2 scoops of ice cream in each of 2 tall sundae glasses. Combine the peanut
     butter, nutmeg, and cinnamon and spoon over the ice cream. Pour the apple cider over
     the top. Serve with tall straws and spoons. This is especially good on a crisp
     autumn day.
Rootin’ Tootin’ Float
    Makes 4 servings
4 scoops vanilla ice cream
1/2 cup crunchy peanut butter
1 teaspoon vanilla
2 (12-ounce) cans root beer
12 vanilla wafers, crushed
4 sticks cinnamon
    Scoop the ice cream into 4 glasses. Evenly divide the peanut butter among the glasses
     and place on top of the ice cream. Add the vanilla to the root beer and pour over
     the ice cream.
    Sprinkle the crushed wafers over the top of the floats. Finish with a cinnamon stick
     to stir the float.

Cookies, Bars, & Muffins
Beach Balls
    Makes 2 dozen balls
12 or more Oreo cookies
1 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup dry powdered milk
12 or more Pecan Sandies cookies
    Place all of the Oreo cookies in a large ziplock baggie and smash them with a rolling
     pin or hammer. You want recognizable bits, so do not pulverize to crumbs.
    In a large bowl, combine the peanut butter, butter, and powdered milk. Add the
     crushed Oreos to this mix. When well blended, roll this mixture by hand into golf
     ball-size balls. Set aside.
    Place all of the Pecan Sandies in a separate ziplock baggie and smash them. In this
     case, you want the final result to look like sand on the beach—no visible
     chunks—just a fine, pulverized product.
    Roll the balls in the Pecan Sandies “sand” and refrigerate for an hour before
     serving.
Quickie Peanut Butter Cookies
    Makes 2 dozen cookies
2-1/2 cups quick oats
2 cups peanut butter
1 teaspoon vanilla
2 cups butter or margarine
2 cups milk
4 tablespoons cocoa powder, sweetened or unsweetened, as desired
2 cups sugar
    Place the oats, peanut butter, and vanilla in a large bowl. In a medium saucepan,
     heat the remaining ingredients and boil for about 2 minutes.
    Pour the hot mixture over the contents of the bowl. Thoroughly mix together and drop
     by teaspoonful on waxed paper. Allow to cool before