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Teddie’s Independence Day Parfait


Featured on the Boston 25 Zip Trip!

1 cup yogurt
1 tbsp Teddie Super Chunky Peanut Butter
¼ cup granola
½ cup sliced strawberries
½ cup blueberries

In a small bowl, mix yogurt and peanut butter together.
In a tall glass, begin to build parfait. Layer 1/3 cup yogurt, half of the strawberry slices and half of the blueberries. Repeat layers once. Top with the final 1/3 cup yogurt and all of the granola. Serve immediately.



Teddie Peanut Butter Pretzel Bites


1 cup Teddie Smooth Peanut Butter
2 tbsp softened butter
½ cup powdered sugar
¾ cup brown sugar
Pretzels (You can find holiday-shaped pretzels in most stores)
Optional: 1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat Teddie Peanut Butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes and serve.

Optional: Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

NUMBER OF SERVINGS: Approximately 18


Teddie Peanut Butter Blossom Cookies


½ cup granulated sugar
½ cup packed brown sugar
½ cup Teddie Smooth Peanut Butter
½ cup butter or margarine, softened
1 egg
1 ½ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
Additional granulated sugar
36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

TOPPING (optional):
Holiday sprinkles

Heat oven to 375°.
In large bowl, beat ½ cup granulated sugar, the brown sugar, Teddie Smooth Peanut Butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Optional: Once cooled, add holiday sprinkles.