peanut butter

How to store natural peanut butter

Lets face it, you love natural peanut butter, but its a pain in the ass once it separates. Natural peanut butter oils will always separate and float to the top. That’s because it is made without added stabilizers such as hydrogenated oil. Trying to stir it right in the jar is nearly impossible. You try to stir it with a utensil but the oil spills all over the outside of the jar. You can scrap all the peanut butter out of the jar into a bowl and use an electric mixer to mix all the oil back in and then scoop it all back into the jar. But why? When there is such an easy solution.

A little tip, don’t ever refrigerate it. It just makes it harder to mix.

The SECRET. As soon as you get your jar home store it upside-down. The oil will rise to the bottom of the jar making its way back through and the peanut butter will absorb it again. So next time you open it just flip the jar right-side up. This always works if the peanut butter is all natural with no other oils added in. So no more excuses. Buy healthy natural peanut butter!

honey peanut butter

Indonesian Peanut Sauce

Authentic homemade Indonesian peanut sauce

Indo Peanut Sauce

Peanut butter has its place at every meal and there’s nothing better than peanut sauce! This recipe with add the perfect balance of flavor to any meal.

Seriously you can drizzle it on everything!!!

This is a homemade Indonesian recipe I got from my mother-in law. It’s quick, it’s easy and I make different versions of it according who is home for dinner.

I use my honey peanut butter for an all around peanut sauce

PB Honey NP

or my spicy for those who can take the heat!

PB Spicy NP

I drizzle this on Satay, stir-fry, roasted broccoli, spring rolls, noodle dishes, wraps and yes even tacos. Peanut sauce….it should be a staple in your kitchen!


In a sauce pan on med high add
1/2 cup diced onion saute in 1 TBS oil then add six next ingredients
1 cup Reid’s peanut butter
2 TBS soy sauce
2 TBS water
1 tsp sugar
1/4 tsp garlic powder
1/8 tsp coriander

slowly stir in
1/4 cup coconut milk
3/4 cup water

stir until smooth and heat to desired temperature. Stirring occasionally not to burn

You can make this sauce up to three days ahead and makes enough for 2-3 meals





Banana Sandwich


A great tasting, super easy, healthy after school snack!

I don’t know about you but when I grew up I thought I was going to die of hunger when I got home from school.

When I was in grade school things like Little Debbie, Twinkie and Planters Cheese Curls came onto the processed food scene. They were marketed to mothers for a great snack in our packed lunches and after school treats.

I don’t even want to think about how much of those toxic foods I ate on a daily basis growing up.

As a mother I wanted my child to get the best all natural foods we had available.

A Little Choc

This Banana Sandwich was and still is a favorite!

*  banana sliced lengthwise

* reid’s gourmet peanut butter

* reid’s gourmet raw honey

* cinnamon

* raw cacao nibs or grated chocolate

spread nut butter on 1 banana slice and drizzle with honey
sprinkle cinnamon
sprinkle chocolate

place other half of banana on top, wrap in plastic wrap and freeze


DIY Peanut Butter Cups

Easy to make peanut butter cups!

PB Cups 2

These peanut butter cups are super easy with just 4 ingredients and no baking required!

Peanut butter cups are a favorite, but I’ve stayed away from them with all their unhealthy ingredients and preservatives. With these you can choose what ingredients you prefer to make them truly a homemade treat!

I found this recipes at Thank you Georgia!


PB Cups 5


2 (12 oz.) bags semisweet chocolate chips
1/2 cup Reid’s gourmet peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened


Line a standard 12-cup muffin tin with paper liners.

Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.

Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. Freeze whole pan for 15 minutes.

Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups. Freeze whole pan for 15 minutes to set the top layer of chocolate.

For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.




Crunch Cups

Crunch Cups

Process in food processor until fine:
2 Cups whole nuts, your choice: pecans, cashews, macadamia, almonds
1/4 Cup shredded coconut
1/2 Cup coconut oil
1/4 Cup Reid’s peanut butter
2 Squares chocolate (your choice)
Reid’s raw honey until desired sweetness 2 tablespoons-1/4 cup
Mix together. Spoon into mini muffin tins. Cool in refrigerator or freezer. Pop out of tin and store in refrigerator.