Blue Ribbon Foodies

If you want a showstopping dessert for your summer celebrations, grab this Giant Peanutty Banana Cookie recipe.

This cookie surely makes an impression with its oversized double chocolate cookie base and its delightful toppings. Taking center stage is a peanut butter cream cheese layer, which you top with peanuts and Reeses PB cups. You finish it with banana slices and a chocolate drizzle.

Find the recipe and backstory via the link in the comments.

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Today would not be complete without posting something for “National Something on a Stick Day.” Have an awesome weekend everyone!

Pictured: Homemade Salted Nut Rolls, from BlueRibbonGroup.net

With today being “National Peanut Butter Lover’s Day,” there’s no better way to kick off the month of March, than making these peanut butter treats.




Coconut Peanut Butter Power Balls

1/4 cup coconut oil

3/4 cup peanut butter

1 cup quick oats

1 tablespoon honey

2 tablespoons wheat germ

2 tablespoons ground flaxseed

1 teaspoon vanilla

1/3 cup real maple syrup

1/2 teaspoon salt

2/3 cup mini chocolate chips

1 cup shredded coconut (or flakes), divided



In large bowl, mix until well combined: coconut oil, peanut butter, quick oats, honey, wheat germ, ground flaxseed, vanilla, maple syrup, salt, chocolate chips, and 3/4 cup coconut flakes until well combined. Scoop by heaping tablespoons (about 1 ounce each). Press tightly together and shape into balls. Roll in remaining coconut, pressing as needed to make it stick. Makes 22.