Great Recipes

On this page you will find yummy recipes, some were carried over from our old website and some are new!

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Pumpkin Peanut Butter Brownies

Posted Friday, December 08, 2017

Pumpkin Peanut Butter Brownies

Grab some of these...

  • 1 box Betty Lou’s Gluten Free Brownie Mix
  • 1 12 count box of Betty Lou’s Pumpkin Spice Nuts About Energy Balls
  • Your favorite flavor of Betty Lou’s Just Great Stuff Powdered Peanut Butter for drizzling! (We used Original)
  • 4 Tbsp. pumpkin puree
  • ½ cup + 2 Tbsp water

Make it like this...

  1. Preheat oven to 350º F. Spray 9x13 baking dish with nonstick spray (I used coconut oil)
  2. Open your Nuts About Energy Balls and flatten and combine to cover the bottom of your baking dish (will be about ¼ in. thick)
  3. Combine Brownie Mix with pumpkin puree and water in medium bowl and stir until well blended.
  4. Pour batter over your Nuts About Energy Ball “crust” and spread evenly
  5. Place in oven and bake for 30-35 minutes, or until an inserted toothpick comes out clean
  6. Remove bars and let cool before cutting
  7. Drizzle your brownies with Just Great Stuff Powdered Peanut Butter and Enjoy!

Try some of these...

  • You can use any of our Nuts About Energy Balls for a deliciously easy, gluten free crust. Just open and press flat!
  • Try pumpkin spice, nutmeg or a blend of seasonings for different flavors!
  • For pumpkin-less brownies, follow the recipe on the back of our Brownie Mix and use your preferred oil
  • Top with Almonds, Coconut Flakes, Pumpkin Seeds.....any nut or seeds your heart desires!

Print or Download this Recipe

Peanut Butter Zucchini Breakfast Bars

Posted Friday, December 08, 2017

Peanut Butter Zucchini Breakfast Bars

Grab some of these...

  • 2-3 very ripe, organic bananas (about 1 cup mashed)
  • 1 cup shredded organic zucchini
  • 1 cup gluten free oats
  • 3 Tbsp Maple Syrup or Sweetener of your choice (date syrup, molasses, honey)
  • 1 ½ cup Just Great Stuff Peanut Butter Powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla
  • Nuts, Seeds, Berries!!! (Be Creative!)

Make it like this...

  1. Preheat oven to 350º F. Spray 9x9 baking dish with nonstick spray (I used coconut oil)
  2. Squeeze the liquid out of your shredded zucchini. (You can use cheesecloth or paper towels)
  3. In a medium bowl, mash the bananas. Mix in the zucchini, sweetener (I used 1 ½ Tbsp molasses, 1 ½ Tbsp honey) and vanilla.
  4. Add the GF oats, peanut butter powder, salt, cinnamon, baking powder and baking soda. (To make less salty, add less salt! I also threw in some nutmeg for flavor)
  5. Spread mixture evenly into prepared baking dish
  6. Place in oven and bake for 25-30 minutes, depending how soft you like your bars
  7. Remove bars and let cool. For a little more peanut butter flavor, drizzle with more Just Great Stuff!

Try some of these...

  • Combine your shredded zucchini with other squash or carrots
  • Add some chia or flax seeds
  • Almonds, Coconut Flakes, Pumpkin Seeds.....any nut or seeds your heart desires!
  • Dried fruit!
  • Try pumpkin spice, nutmeg or a blend of seasonings for different flavors!
  • Just Great Stuff Chocolate Powdered Peanut Butter

Print or Download this Recipe

Ninas Gluten Free Stuffing

Posted Friday, December 02, 2016

Ingredients

  • 1 box Betty Lou’s Bread Mix (make according to box directions)
  • Seasonings (salt, pepper, garlic, onion Powder)
  • 1 stick (½ C ) Butter
  • 2 stalks Celery (diced)
  • ¼ diced onion
  • 2 cups Chicken Broth

Preparation

  1. After bread is baked, slice it and dice into 1 inch cubes. Put on a cookie sheet and season with seasonings (Ingredient number 2).
  2. Bake at 350 degrees F for 10 minutes or until bread is toasted.
  3. In a small pot melt butter and sauté celery until softened and add salt and pepper and onion and sauté until onion is clear.
  4. Place toasted bread pieces into a large bowl and add the sautéed celery and onion mix and mix well
  5. Slowly add the chicken broth so the bread is moist.
  6. Transfer to a casserole dish and bake at 350 degrees F. for 25-35 minutes.
Ninas Butterfinger Peanut Butter Cheesecake Pie

Posted Wednesday, November 30, 2016

Crust Ingredients

  • Appx. ½ cup coconut flour
  • Appx. ¼ cup almond meal
  • Apprx. 1 Tbsp cocoa powder
  • 2 Tbsp Splenda
  • ½ cup melted butter

Crust Preparation

Mix all the dry ingredients together and then add in the butter mixing well, should be able to press down into a pie pan and make a nice crust

Filling Ingredients

  • 6 oz cream cheese
  • ½ cup condensed milk
  • ¼ cup heavy cream
  • 3-4 Tbsp Betty Lou’s powdered peanut butter

Filling Preparation

Beat cream cheese, condensed milk and cream until smooth. Add peanut butter and beat until fluffy, once desired consistency pour onto crust and set in fridge.

Topping Ingredients

  • Butterfinger bits
  • Semi- sweet chocolate chips
  • Powdered peanut butter
  • Water
  • Coconut oil

Topping Preparation

  1. In a small bowl mix 2 Tbsp powdered peanut butter with little bits of water until smooth and slightly fluid. Set aside
  2. Bring small pot of water to a boil and place an aluminum bowl or small pot over and add chocolate chips and oil to the top pot of your double boiler. Slowly stir until smooth.
  3. Pull out cheese cake and drizzle with chocolate sauce and peanut butter.

Image of Ninas Butterfinger Peanut Butter Cheesecake Pie

Ninas Gluten Free Chocolate Zucchini Cookies

Posted Wednesday, November 30, 2016

Cookie Ingredients

  • 1 box Betty Lou’s gluten free cookie/cupcake mix
  • 2 medium zucchinis (grated)
  • 1.5 Tbsp cinnamon

Cookie Preparation

  1. Box directions call for ½ cup water, only use ¼ cup water and ¼ cup zucchini liquid (zucchini release liquid when heat is applied)
  2. Add cinnamon
  3. Bake as directed on box

Icing Ingredients

  • 10 oz cream cheese
  • ¾ cup heavy cream
  • 3-4 cup powdered sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp torani sf caramel syrup
  • ¼ cup condensed milk
  • ½ cup softened butter

Icing Preparation

  1. In a mixing bowl beat butter and cream cheese until smooth. Add heavy cream and condensed milk until smooth.
  2. Add in cinnamon and caramel syrup and mix well. Slowly add powdered sugar until desired consistency.
  3. What doesn’t make it onto the cookies is a delicious fruit dip.

Image of Ninas Gluten <p>Free Chocolate Zucchini Cookies

Espresso Vanilla Shake

Posted Friday, November 15, 2013

Ingredients

  • ¼ cup cold espresso
  • 2 Tbsp vanilla syrup
  • 2 scoops of Betty Lou's Inc. vanilla protein powder
  • handful of ice cubes
  • 1 cup of your favorite "milk" (regular, almond, coconut...)

Preparation

Blend and enjoy!

PB Banana Protein

Posted Friday, November 15, 2013

Ingredients

  • 10 oz water
  • ½ Banana
  • 1 serving Betty Lou's Protein Powder, (I like vanilla)
  • 1 Tbsp Betty Lou's Organic Powdered Peanut Butter (Betty Lou's Chocolate Chocolate Powdered Peanut Butter is good too)...
  • 2 large handfuls of fresh spinach leaves
  • Dash of cinnamon 

Preparation

Blend and enjoy!

Peanut Butter Pumpkin Smoothie

Posted Wednesday, October 9, 2013

Ingredients

  • 1 can Farmer's Market Organic Pumpkin
  • ¼ cup Just Great Stuff Powdered Peanut Butter
  • 1 Tbsp Flax seeds
  • ½ Tbsp Coconut oil
  • 1 Tbsp bee Pollen
  • Organic Vanilla bean & pumpkin pie spice to taste

Preparation

Blend all ingredients till smooth and creamy. Adding colostrum make it even yummier!!

~Elaine

Betty Lou’s Organic Powdered Peanut Butter Oat Cookies

Posted Monday, September 30, 2013

Ingredients

  • 1 cup Betty Lou’s Organic Powdered Peanut Butter
  • ½ cup gluten free regular rolled oats
  • 1 cup gluten free quick rolled oats
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 1/3 cup agave syrup
  • ¼ cup + 2 Tbsp coconut oil, refined, softened
  • ¼ cup semi-sweet or dark chocolate chips

Preparation

  1. Mix together Organic Powdered Peanut Butter, oats, baking soda, and salt in a medium bowl.
  2. In a small bowl, combine vanilla, agave, and coconut oil, then add to the dry ingredients in the medium-sized bowl, and mix until just combined.
  3. Stir in the chocolate chips.
  4. Drop dough onto a baking tray that has been lined with parchment paper. Press gently to flatten to about 2 inch diameter.
  5. Bake at 350 degrees F for 8 - 10 minutes until just slightly golden on the edges. Remove from oven and let cool.

Makes 12 cookies (about 40g each). Contains 5 grams of protein!

Peanut Butter Oat Balls

Posted Monday, September 30, 2013

Ingredients

  • ¼ cup + 1 Tbsp Betty Lou’s Organic Powdered Peanut Butter or Organic Chocolate Powdered Peanut Butter
  • 3 Tbsp gluten free quick rolled oats
  • 1 Tbsp + 1 tsp water
  • ½ Tbsp agave syrup
  • 2 tsp coconut oil, refined

Preparation

  1. Mix Organic Powdered Peanut Butter and oats together in a small bowl.
  2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
  3. Roll into small balls.
  4. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
  5. Store in the refrigerator.

Makes about 4 balls (about 22g each). This recipe can be doubled or tripled to make more balls.

Peanut Butter Cocoa Truffles

Posted Monday, September 30, 2013

Ingredients

  • ¼ cup Betty Lou’s Organic Powdered Peanut Butter or Organic Chocolate Powdered Peanut Butter
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp + 1 tsp water
  • ½ Tbsp agave syrup
  • 2 tsp coconut oil, refined
  • extra unsweetened cocoa powder for rolling bolls in

Preparation

  1. Mix Organic Powdered Peanut Butter and cocoa powder together in a small bowl.
  2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
  3. Roll into small balls.
  4. Roll balls in the extra cocoa until completely coated.
  5. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
  6. Store in the refrigerator.

Makes about 4 balls (about 18g each). This recipe can be doubled or tripled to make more truffles.

PB&J Smoothie

Posted Tuesday, July 30, 2013

Ingredients

  • 1 frozen banana
  • 1 cup frozen strawberries
  • Greek yogurt
  • 2 cups of almond milk
  • 4 Tbsp Peanut Butter powder

~Katie of Life Half Full Blog

Chocolate Smoothie

Posted Tuesday, July 30, 2013

Ingredients

  • 2 Tbsp Peanut Butter powder
  • 2 Tbsp unsweetened cocoa powder
  • ½ banana
  • ½ cup almond milk
  • ice cubes

~Stephanie Y.

Sesame Ginger Peanut Sauce

Posted Tuesday, July 30, 2013

Ingredients

  • Makes ¼ cup dipping sauce
  • 3 ½ Tablespoons Organic Powdered Peanut Butter
  • 1 teaspoon sesame oil
  • ½ Tablespoons soy sauce
  • ½ teaspoon agave syrup
  • ¼ teaspoon hot sauce
  • ¼ teaspoon finely minced ginger
  • ¼ teaspoon finely minced garlic
  • 2 Tablespoons water, or to desired consistency

Preparation

  1. Mix Organic Powdered Peanut Butter in a small bowl with the sesame oil, soy sauce, agave, hot sauce, ginger, and garlic.
  2. Gradually mix in the water to desired consistency.

NOTE – this recipe can be doubled or tripled if you wish to use it as a main sauce.

Original Peanut Sauce

Posted Tuesday, July 30, 2013

Ingredients

  • 3 ½ Tablespoons Organic Powdered Peanut Butter
  • ½ Tablespoons soy sauce
  • ½ teaspoon agave syrup
  • ¼ teaspoon hot sauce...

Makes ¼ cup dipping sauce

Tiffany Boydston’s Gluten-Free Slaw

Ingredients

  • 1 Tbsp Bragg's Liquid Aminos
  • 1 Tbsp Apple cider Vinegar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp San-J's Szechuan Sauce
  • 1 Tbsp Just Great Stuff Powdered Peanut Butter
  • 1 Tbsp Thai Seasoning (Spice Hunter brand)
  • 1 Tbsp Garlic powder
  • Kall Liquid Stevia - 1 dropper full
  • 1 bag Raw Shredded vegetables, such as Fresh Express

Preparation

Mix all ingredients together, pour over raw vegetables and enjoy!

*Recipe courtesy of IFBB Bikini PRO and FMG Athlete
~Tiffany Boydston.

Crispy Peanut Tofu

It’s time to go savory with the original nut butter. VN columnist Hannah Kaminsky, while known for her sweet side, takes Betty Lou’s Powdered Peanut Butter and whips up tofu triangles with a garlicky ginger peanut sauce.
The peanut butter powder also doubles as a great addition for smoothies or for making PB when you want a little extra protein on the go.

Visit Bitter Sweet Blog

~Hanna K. of Bitter Sweet Blog