The Peanut Butter Boy http://www.peanutbutterboy.com A recipe site about peanut butter and its many uses! Most recipes contain peanut butter but all recipes are healthy, nutritious and unique. Wed, 21 Oct 2026 22:24:47 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.20 Birds Nest Cookies http://www.peanutbutterboy.com/peanut-butter-birds-nest-cookies/ http://www.peanutbutterboy.com/peanut-butter-birds-nest-cookies/#comments Wed, 21 Oct 2026 22:24:47 +0000 http://www.peanutbutterboy.com/?p=47 Easter is coming! Everyone knows that rabbits love peanut butter. My mother only made these for Easter, and what made them extra special was that my sister didn’t like them, so they were all mine! They are similar to Rice Krispie treats only tastier (because of the peanut butter). The smell of the brown sugar, […]]]>


Easter is coming! Everyone knows that rabbits love peanut butter. My mother only made these for Easter, and what made them extra special was that my sister didn’t like them, so they were all mine! They are similar to Rice Krispie treats only tastier (because of the peanut butter). The smell of the brown sugar, coconut and peanut butter melting together is intoxicating – and as a bonus these cookies are vegan, gluten-free and dairy-free, so eat up! If you don’t like jelly beans, feel free to use candy-covered chocolate eggs instead, just make sure the nests are room temperature first. Happy early Easter!

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Instructions:

1. Combine cereal and coconut in a large bowl. In a medium saucepan, bring the remaining ingredients (corn syrup, brown sugar, peanut butter and vanilla) to a boil, stirring constantly. Pour into the bowl and stir until well mixed.

2. Let mixture sit until it is cool enough to handle, but the hotter it is the easier it will be to work with. Grab a small handful, squeeze together and shape into a nest. Place 3-4 vibrant jelly beans in the center. Let cool completely and store in a sealed container. Makes about 12-15 cookies.

Nutrition Facts
Serving Size 1 nest
Servings per Batch 12
Amount Per Serving
Calories 220
Total Fat 10g
Saturated Fat 3.5g
Sodium 78mg
Total Carbohydrate 30g
Dietary Fiber 1.5g
Sugars 20g
Protein 4.5g
]]> http://www.peanutbutterboy.com/peanut-butter-birds-nest-cookies/feed/ 56 Peanut Butter Reviews – Part 06 http://www.peanutbutterboy.com/peanut-butter-club-part-6/ http://www.peanutbutterboy.com/peanut-butter-club-part-6/#comments Sat, 17 Oct 2026 22:10:20 +0000 http://www.peanutbutterboy.com/?p=1471 From the archives It’s time for another round of peanut butter reviews. Two of these jars are thanks to the Peanut Butter of the Month Club, the other two jars were purchased out of my own curiosity and never-ending quest for the ultimate peanut butter. I’ve mostly moved away from flavored peanut butter – I […]]]>


From the archives
It’s time for another round of peanut butter reviews. Two of these jars are thanks to the Peanut Butter of the Month Club, the other two jars were purchased out of my own curiosity and never-ending quest for the ultimate peanut butter. I’ve mostly moved away from flavored peanut butter – I enjoy the textures and flavors of plain peanut butter as a result of different processes such as roasting levels, peanut variety and amounts of salt. Each brand has their own unqiue process, and similar to wine tasting, I like to distinguish them. For this round of peanut butter tasting I present a few lesser known brands and varieties, one in particular that is unlike anything I’ve had before.

Reviews:

P.B. Loco Sumatra Cinnamon & Raisin

= 80%
 
The first jar from the club has been reviewed here before but this time around I’ve got a whole jar to contend with. If I had to choose amongst the assortment of peanut butter flavors out there, cinnamon raisin is my favorite but despite trying many commercial versions, I still prefer homemade. The commercial varieties tend to be overly sweet, especially the Peanut Better brand. It’s still a great peanut butter and a spoonful makes for a great dessert. My favorite use for this is in a Linda Delite or Peanut Butter Hot Dog. The bottom line: make your own.

Maranatha No Stir Crunchy

= 75%
 
This peanut butter uses palm oil in place of hydrogenated oils to achieve a no stir, shelf stable product and is one of the best products to do so. Similar to Skippy or Jif this peanut butter has added salt and sugar, the difference is that Maranatha uses all organic ingredients and also tastes more like actual peanuts. The chunks are crunchy and the peanut butter between the chunks is creamy but is a bit pastey and reminds me too much of Skippy, although I think that’s the point. At first, the pale color was a turn off but it doesn’t seem to affect the flavor. I enjoy natural peanut butter better, but this is perfect for those who miss their Skippy.

Appomattox Creamy

= 90%
 
First of all I love the label on this one, it’s crooked, wrinkled and gives a certain home-made feel to the peanut butter. And as I expected, this peanut butter is fantastic, it’s unlike anything I’ve ever had. The grind is coarse which makes for a gritty texture that I really enjoy. Somehow the peanut butter still manages to be fairly runny and easy to mix despite the oil separation. The most unique aspect is the texture of the chunks. Now there aren’t really chunks in this peanut butter but it is a very coarse grind – the closest thing I can compare it to is wet cement. Each of those little chunks are so crunchy that I’m waiting for a response from the company to find out what makes it so crunchy and different. On top of that, the flavor is different than normal peanut butter, a little earthier. My guess is that they use a different variety of peanut to make this peanut butter, one that is generally considered an “eating peanut”. Since they sell “extra crunchy” peanuts on their website I’m almost convinced those are the ones sacrificed for this glorious peanut butter. By the way, if you’ve never had “extra crunchy” peanuts before, you’re missing out. This is what the PB of the month club is all about – gourmet, small batch, local peanut butter that you would otherwise never experience.

Peter Pan Whipped Creamy

= 80%
 
At one time (and possibly still) this was a rare find in stores. From what I can tell, it’s the same as regular Peter Pan only whipped. The flavor is nutty and a little salty but what won me over is the texture. It’s very airy as you would expect but as a result, it’s not as dense or as sticky. Similar to Bazzini Creamy, it has the consistency of a light and fluffy cake frosting, only moreso. It’s actually dangerous because it is very easy to eat straight from the jar. It’s not all natural, which I tend to go for, but the texture is like nothing I’ve ever had. On the plus side, it is very easy to spread and contains less calories since it is about 20% air. On the downside, once you spread it the airyness mostly disappears although it’s probably still a little thinner than normal. For such a unique product at only $1.88 a jar, you really can’t beat it.

]]> http://www.peanutbutterboy.com/peanut-butter-club-part-6/feed/ 17 Pistachio Ginger Pudding http://www.peanutbutterboy.com/pistachio-ginger-pudding/ http://www.peanutbutterboy.com/pistachio-ginger-pudding/#comments Tue, 13 Oct 2026 21:46:35 +0000 http://www.peanutbutterboy.com/?p=1547 Peanut Butter Boy has been busy, lots of stuff going on, so I apologize for the infrequent updates! I’d love to post a new recipe every day – heck, I wish I didn’t have to work and could spend all day creating new, creative dishes to share with all of you. But that’s not the […]]]>


Peanut Butter Boy has been busy, lots of stuff going on, so I apologize for the infrequent updates! I’d love to post a new recipe every day – heck, I wish I didn’t have to work and could spend all day creating new, creative dishes to share with all of you. But that’s not the case, at least not yet. Maybe once Emeril or “The Situation” mention that their inspiration for greatness came from The Peanut Butter Boy, then things will change. Until then, enjoy the less frequent but no less delicious recipes! Here, I take yet another twist on the smash hit Peanut Butter Banana Pudding by combining the flavors of pistachio and ginger.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 cup plain greek yogurt, regular yogurt or sour cream
8 oz (~3 cups) frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1/3 cup creamy peanut butter
2 small packages instant pistachio pudding
30 ginger snaps (or vanilla wafers)
2 bananas, in 1/4″ slices

Directions:

1. In a large bowl whisk together the greek yogurt, peanut butter, whipped topping and milk until no clumps remain. Stir in the instant pudding slowly until well incorporated and mixture begins to thicken.

2. In a large glass serving dish or trifle bowl, form a layer of ginger snaps, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Or get creative by pudding (hah!) some wafers against the wall before adding the next layer of pudding for a nice presentation. Top with a few more ginger snaps. Refrigerate for at least 8 hours before serving for best results.

]]> http://www.peanutbutterboy.com/pistachio-ginger-pudding/feed/ 7 Peanut Butter Irish Soda Bread http://www.peanutbutterboy.com/peanut-butter-irish-soda-bread/ http://www.peanutbutterboy.com/peanut-butter-irish-soda-bread/#comments Fri, 09 Oct 2026 21:31:00 +0000 http://www.peanutbutterboy.com/?p=1599 Despite being predominantly Irish (37.5%), I never had Irish Soda Bread before. So when my friend brought over a homemade loaf, I ate most of it. The crusty outside, the dense inside, the sweet raisins…it was scrumptious. The first thing I wondered was how peanut butter would taste on it, and (of course) it was […]]]>


Despite being predominantly Irish (37.5%), I never had Irish Soda Bread before. So when my friend brought over a homemade loaf, I ate most of it. The crusty outside, the dense inside, the sweet raisins…it was scrumptious. The first thing I wondered was how peanut butter would taste on it, and (of course) it was delicious. The second thing I wondered was how peanut butter would taste baked into it. After some recipe sleuthing and combining, I devised my own recipe to infuse peanut butter into this staple food of my ancestors. I don’t consider myself a baker, but this came out perfect the first time. St. Patrick’s Day is around the corner, so you should probably start practicing now….

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3 cups white whole wheat flour
1 cup rolled oats
1 Tbsp sugar
1 tsp baking soda
1 tsp salt
1/4 cup creamy peanut butter
1 cup raisins
2 cups buttermilk

Directions:

1. Preheat oven to 425°. Whisk together the first 5 ingredients. Work the peanut butter into the flour mixture with your hands, two knives or a pastry cutter until it resembles coarse meal. Mix in the raisins.

2. Add the buttermilk and mix with a wooden spoon or your hands for about 2 minutes. Don’t over-mix or it will become too stiff. Let the dough sit for a few minutes for the buttermilk to soak into the oats. Grease a baking sheet and place the dough on the baking sheet. Use your hands or a spoon to shape the dough into a round loaf that is about 3-4 inches tall in the center. Use a serrated knife to make a cross on top of the bread.

3. Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or prop the loaf on it’s side so the top and bottom of the loaf are both exposed to the air (so it doesn’t get moist).

4. Serve while still warm or re-toasted. My favorite eating methods are with crunchy peanut butter or with butter and jelly – I use Smart Balance Light and any orange-colored preserves (orange, apricot, peach, etc…).

]]> http://www.peanutbutterboy.com/peanut-butter-irish-soda-bread/feed/ 25 Mexican Tortilla Pie http://www.peanutbutterboy.com/mexican-casserole-tortilla-pie/ http://www.peanutbutterboy.com/mexican-casserole-tortilla-pie/#comments Mon, 05 Oct 2026 21:11:46 +0000 http://www.peanutbutterboy.com/?p=14 Here’s a great quick and easy recipe made mostly from items in your pantry! If you skip the sour cream, red pepper and chives you can always have this recipe on hand for a rainy night. I realize it doesn’t contain peanut butter (yet) but it sure is delicious (the family agrees). The best part […]]]>

Here’s a great quick and easy recipe made mostly from items in your pantry! If you skip the sour cream, red pepper and chives you can always have this recipe on hand for a rainy night. I realize it doesn’t contain peanut butter (yet) but it sure is delicious (the family agrees). The best part is that this recipe is completely modifiable to fit you tastes!

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

8 corn tortillas
1 can spicy refried beans
1 can pinto beans
1/2 cup salsa
1 lb cooked and shredded chicken
1 cup frozen sweet corn
1/2 red bell pepper, chopped
2 cups shredded cheddar cheese
1/2 cup sliced black olives
3 Tbsp chopped green onions or chives
1 1/2 Tbsp cumin
1 Tbsp chili powder
sprinkle of cayenne pepper (optional)
dash salt and pepper

Instructions:

1. Preheat oven to 375 degrees. In a large pot over medium heat mix together refried beans, pinto beans, corn, red pepper and the chicken. Add the cumin, chili powder, salt, pepper, cayenne (if using) and a few tablespoons of salsa (the rest will be for serving).

2. Find a 9×13 baking dish and spray with cooking spray. Place two tortillas into the dish (we’re making two stacks).

3. While the mixture is being heated, it will begin to thin out. You want the heated mixture to remain thick, so only add more salsa as needed. If the mixture is too thin, it will creep out the sides (mine did a bit).

4. Once the mixture is heated through, plop it onto each tortilla about 1/2″-3/4″ thick and about a 1/2″ from the edges. Next, sprinkle about 1/2 cup cheese on top. Place another tortilla on top of each stack and repeat, making three full layers.

5. Top each stack with a 4th tortilla. Cover the whole pie with the rest of the salsa (extra is fine). Sprinkle with chives and place olives on top. Cover with the remaining cheese.

6. Bake for 30-35 minutes. Slice like a pie and indulge. Freezes well.

Additional Info:

I used a spicy green salsa that happened to be very thin, which caused the pie to leak into the dish a little bit. Hot sauce and sour cream go great on top.

]]> http://www.peanutbutterboy.com/mexican-casserole-tortilla-pie/feed/ 4 Apple Pie Crepes with Cinnamon Apple Peanut Butter http://www.peanutbutterboy.com/apple-pie-crepes/ http://www.peanutbutterboy.com/apple-pie-crepes/#comments Thu, 01 Oct 2026 20:55:12 +0000 http://www.peanutbutterboy.com/?p=44 In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are […]]]>


In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are thin and crispy with the bonus of being super healthy. The way I prepare them here is just my most recent concoction (but probably the best).

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Crepes:

Cinnamon & Sugar Apples:

Apple Pie Peanut Butter:

Instructions:

1. For the peanut butter, mix all ingredients together. For crepe batter, whisk together all ingredients in a medium bowl. For cinnamon & sugar apples, place all ingredients in a pot on medium heat. Bring liquid to a boil and simmer on medium-low, stirring often, for about 10 minutes or until apples are soft. Cut the apple slices in half while cooking (also good for testing when they are done). Add liquid 1T at a time, as needed to keep a thin layer of sauce in the bottom.


2. Preheat a large skillet on medium heat and spray with cooking spray. Pick up the pan and tilt it while pouring 1/4 cup of crepe batter into it with the other hand. As soon as the batter reaches the pan, twist the pan to cover the entire bottom with batter. Cook for 2-3 minutes or until bottom is browned and crispy. Flip over and cook for 1 more minutes. Subsequent crepes will cook a good deal faster.

3. Spread peanut butter on the inside down the middle and fill with apples. Fold one side of the crepe over and roll up. Drizzle with maple syrup, if desired.

Additional Info:

I’ve made this recipe several times, with and without the oil. I included it in the list because traditional crepe recipes call for it, but frankly I can’t tell the difference. I’ve included a lot of pictures because I couldn’t choose a favorite. Which picture do you think best shows off the crepes?

]]> http://www.peanutbutterboy.com/apple-pie-crepes/feed/ 36 Walnut Snowballs http://www.peanutbutterboy.com/healthy-walnut-snowballs/ http://www.peanutbutterboy.com/healthy-walnut-snowballs/#comments Sun, 27 Sep 2026 20:43:04 +0000 http://www.peanutbutterboy.com/?p=1573 Every child likes to eat snow. And who can blame them? The only reason, as adults, that we don’t eat snow is we don’t want the neighbors to see. Well that’s about to change. You’ve probably seen these cookies before since they assume several identities – Mexican Wedding Cookies, Princess Tea Cakes, Honey Sandballs – […]]]>


Every child likes to eat snow. And who can blame them? The only reason, as adults, that we don’t eat snow is we don’t want the neighbors to see. Well that’s about to change. You’ve probably seen these cookies before since they assume several identities – Mexican Wedding Cookies, Princess Tea Cakes, Honey Sandballs – but no matter what you call them, these are perfect for wintertime. Many people will tell you that these cookies can’t be made without butter – they’re wrong. While the flavor or consistency may be slightly different, this heart-healthy version is just as delicious. However, while healthier, these cookies are still high in calories, so if you’re watching your intake, you may want to stick with real snow.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3/4 cup canola oil
2 cup white whole-wheat flour (or whole-wheat pastry flour)
1 1/2 cups powdered (confectioners) sugar, divided
3 Tbsp cornstarch
1/8 tsp salt
1t vanilla extract
3/4 cup very finely chopped walnuts

Directions:

1. Preheat oven to 400°F. Pour oil into a medium bowl. Whisk white whole-wheat flour, 1/4 cup powdered sugar, cornstarch and salt in another bowl. Whisk half the dry ingredients into the oil. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients until thoroughly combined (the mixture should resemble creamed butter and sugar). Stir in nuts, using your hands to knead the dough if necessary.

2. Roll the dough into 1-inch balls and place about 1/2 inch apart on an ungreased baking sheet. Bake until the cookies are just set, being careful not to let the bottoms get too brown, 9 to 11 minutes. Cool on the pan for 2 minutes then transfer to a wire rack to cool.

3. While the cookies are still warm, place the remaining powdered sugar in a small bowl and roll the cookies in it, then place back on the rack to continue cooling. When the cookies are completely cool, roll them in the sugar again. Makes about 36 cookies.

Nutrition Facts
Serving Size 1 Cookie
Servings per Batch 36
Amount Per Serving
Calories 90
Total Fat 6g
Total Carbohydrate 8.6g
Dietary Fiber 1g
Sugars 3.4g
Protein 1.2g

Additional Info:

Growing up, they were my parents favorite Christmas cookie and my least favorite. Now, as an adult, I have come to love and appreciate these cookies and recognize them as a more appropriate (and tastier) way to eat snow. I hope you enjoy them as much as we do!

]]> http://www.peanutbutterboy.com/healthy-walnut-snowballs/feed/ 22 Spicy Summer Pasta http://www.peanutbutterboy.com/spicy-summer-pasta/ http://www.peanutbutterboy.com/spicy-summer-pasta/#comments Wed, 23 Sep 2026 20:13:36 +0000 http://www.peanutbutterboy.com/?p=1621 Our recent trip through Pennsylvania opened our eyes to many new things. First, New Jersey and Pennsylvania are much prettier than we thought. Second, Pittsburgh is not the “dirty steel town” I expected it to be. And finally, no matter where you go, farmer’s markets are still the best place to buy your food. The […]]]>


Our recent trip through Pennsylvania opened our eyes to many new things. First, New Jersey and Pennsylvania are much prettier than we thought. Second, Pittsburgh is not the “dirty steel town” I expected it to be. And finally, no matter where you go, farmer’s markets are still the best place to buy your food. The most prized stop at the Pittsburgh farmer’s market was Olio Fresca which sold all sorts of flavor-infused pasta that we could sample (uncooked). The flavors in the pasta were surprisingly strong, and the guy told us that the flavor doesn’t go away when you cook it; We’ll see about that pasta-man. To my surprise and delight, he was correct. It made for one of the simplest and best homemade meals we’ve had in a while. And that’s cottage cheese I put on top, not ricotta – don’t give me that face, you won’t notice the difference. At least I didn’t add peanut butter.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1/4 lb spicy linguine (or any other pasta), cooked al dente
1 green squash (zucchini), chopped
1 yellow squash, chopped
1 large tomato, chopped
2 cloves garlic, minced
1 bunch chives, chopped (optional)
1 can chickpeas, drained (optional)
1t crushed red pepper flakes
1T dried italian seasoning
1T olive oil
splash of red wine (around 2-3T)
kosher salt and pepper, to taste
fresh grated pecorino romano
whipped cottage cheese (Friendship brand)

Directions:

1. Saute the squash in a large skillet with 1t olive oil. Cook until the squash is tender (about 5 minutes), then place aside. Now add the garlic to the skillet with 1t olive oil and saute for 30 seconds. Add the tomatoes, red pepper flakes, italian seasoning, salt, pepper and wine. Cook for about 2-3 minutes, or until tomatoes are tender.

2. Add the squash back into the skillet along with the chives and chickpeas, if using. Simmer for 4-5 minutes to let the flavors combine.

3. Spoon the sauce over the cooked pasta, top with dollops of cottage cheese and grated pecorino romano.

]]> http://www.peanutbutterboy.com/spicy-summer-pasta/feed/ 6 Pumpkin Peanut Butter Stew http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/ http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/#comments Sat, 19 Sep 2026 19:40:21 +0000 http://www.peanutbutterboy.com/?p=1653 To quote our new favorite show: “Winter is Coming”. A batch of this stew, which freezes wonderfully, will help you prepare for the coming cold months. I use pumpkin puree in many recipes, but I never use fresh pumpkin. So I added “chunky pumpkin stew” to my “To Make” list on the fridge. No single […]]]>


To quote our new favorite show: “Winter is Coming”. A batch of this stew, which freezes wonderfully, will help you prepare for the coming cold months. I use pumpkin puree in many recipes, but I never use fresh pumpkin. So I added “chunky pumpkin stew” to my “To Make” list on the fridge. No single recipe sounded perfect so I came up with my own. The soup fills the house with some excellent aromas (cinnamon, ginger) and the flavors will not disappoint. I’ve never seen a Korean Yam until this year so if you can’t find it in your local grocer, look harder. It’s purple-skinned, white-fleshed and tastebud-stimulating. And don’t forget the peanut butter!

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Directions:

1. Heat the oil in a large pot and brown the chicken for 4-5 minutes, then set aside. Add the garlic, onion, red pepper, ginger and cayenne/jalapeño pepper to the pot and saute until the onions are soft and translucent, about 4-5 minutes. Add the diced tomatoes, most of the chicken broth (about 3 1/2 cups), yam/sweet potato, paprika, cinnamon and salt to the pot and bring to a boil.

2. After boiling for about 10 minutes, add the pumpkin, green beans and chicken to the pot and once the pot is boiling again, reduce the heat and simmer for 15-20 minutes.

3. While the stew is simmering, place the cornstarch in a small bowl with the remaining 1/2 cup chicken broth and mix until the cornstarch is dissolved, then add the peanut butter and mix well.

4. When the yams and pumpkin are done (tender but not mushy) add the peanut butter mixture and stir, then cover the pot and turn off the heat and let sit for about 3-5 minutes, then serve. Make 8-10 servings.

]]> http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/feed/ 9 The Jersey Breakfast http://www.peanutbutterboy.com/the-jersey-breakfast/ http://www.peanutbutterboy.com/the-jersey-breakfast/#comments Tue, 15 Sep 2026 19:25:04 +0000 http://www.peanutbutterboy.com/?p=1439 I’ve officially moved back to the east coast, Hoboken to be exact. Located directly across the Hudson river from Manhattan, Hoboken is the home of baseball and birthplace of Frank Sinatra. It’s nicknamed the “mile square city” because, well, it’s only about 1 square mile in size. But don’t let the size fool you, it’s […]]]>


I’ve officially moved back to the east coast, Hoboken to be exact. Located directly across the Hudson river from Manhattan, Hoboken is the home of baseball and birthplace of Frank Sinatra. It’s nicknamed the “mile square city” because, well, it’s only about 1 square mile in size. But don’t let the size fool you, it’s the 4th most densely populated city in the United States. I’ve lived in Hoboken for 5+ years now and I love this town. There are so many good restaurants here and there just aren’t enough meals in the day. If you’ve spent any amount of time in New Jersey you may have noticed that come breakfast time, the deli’s and bagel shops are packed. The odd part is that everyone orders the same thing – taylor ham, egg and cheese – on a bagel or a roll. If you’re unclear as to exactly what taylor ham is, it’s ok, nobody knows. Taylor ham, also called pork roll, is a terribly delicious log of ham that is sliced thick, grilled, and placed atop the egg and cheese. The resulting creation is unbelievably satisfying and can cure the roughest of evenings. Now that I’m back, I felt it necessary to make my own healthier, peanut buttery version of the classic Jersey breakfast.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 whole-grain bagel or roll
1/4 cup egg substitute (or 1 egg)
1 slice nonfat american cheese
1 thick slice of ham or canadian bacon
1T peanut butter (optional)

Directions:

Preheat a skillet to medium-high heat. Spray with cooking spray and add the ham. Cook the ham for 2 minutes and then place aside. Spray the pan again and pour in the egg. Flip the egg after about 2 minutes and cook for an additional minute. Fold the egg into about the same size as the roll and place the slice of cheese on top. After 1 minute, lift up the egg and place the ham in the skillet to cook the other side and place the egg/cheese on top. After 1-2 minutes, place the tasty tower on a bagel spread with peanut butter, toasted first if desired.

Additional Info:

The bagels I use are the “Alternative Bagels” from Western Bagel. They are very high in fiber and protein and surprisingly low in carbs and calories. They are a bit on the small side but taste wonderful and are usually found in the refrigerated section of the grocery store. But for a true experience, I recommend using a fresh bagel from a Jersey or New York deli, if available.

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