There's not a day that goes by that I don't indulge in something that has peanut butter in it. Either plain, with fruit or jelly, or in a recipe, nothing quite matches the flavor perfection that is peanut butter.

So, Wednesday wasn't actually "National Peanut Butter Day" but it WAS "National Peanut Day" and since I don't really care about peanuts as much as I do they're yummier cousin, peanut butter, I've decided to share my favorite peanut butter recipes with you.

Easiest Baked Peanut Butter Cookies ever

INGREDIENTS

1 large egg
1 cup creamy peanut butter
1 cup sugar
Sea salt

Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line two baking sheets with parchment paper.

Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto prepared baking sheets, 2 inches apart. Press tops of cookies with fork, making a crosshatch pattern. Sprinkle with salt, Bake, rotating trays halfway through, until golden brown, 10–12 minutes. Let cool slightly on wire rack.

Super Healthy Peanut Butter Truffles

INGREDIENTS (Makes about 20 truffles)

2 cups of crunchy peanut butter, (preferably organic)
2 very ripe bananas
2 Tbsp of whole flaxseeds
2 Tbsp of unsweetened cocoa powder

Mix peanut butter, bananas and flaxseed with fork in large bowl. Put cocoa in shallow bowl. Mold peanut mixture into walnut-size balls, roll in cocoa, and place in container lined with parchment to separate the layers. Refrigerate or freeze at least two hours.

Coffee Peanut Butter Banana Smoothie

INGREDIENTS

1 very ripe banana
1/2 cups of strong coffee
1/2 cups of milk
1 Tbsp of peanut butter, preferably organic
1 Tbsp of agave nectar or 2 packets stevia

Combine all ingredients in blender with one cup of ice and puree until smooth.

Peanut Butter Milkshake

INGREDIENTS

1 1/2 cup milk
1/4 cup French vanilla–flavored nondairy creamer
2 Tbsp peanut butter, preferably organic
1 tsp ground flaxseed
1 tsp sesame seeds, toasted if you like

Combine all ingredients in blender with 1 cup ice and puree until smooth.

Perfect Satay Sauce

INGREDIENTS

3/4 cup of creamy peanut butter, preferably organic
1/2 cup light coconut milk
3 Tbsp less-sodium soy sauce
2 Tbsp freshly grated ginger
2 Tbsp mirin or rice wine
1 Tbsp fresh lime juice
2 tsp hot sauce or sriracha sauce

Combine all ingredients in bowl and whisk together until smooth.
Brush on chicken, tofu, or pork skewers or serve with any Asian-style noodle or rice dish.

Thai Peanut Noodles

INGREDIENTS (Serves four)

8 oz whole wheat spaghetti or brown rice noodles
5 Tbsp creamy peanut butter, preferably organic
3 Tbsp seasoned rice vinegar
1 Tbsp less-sodium soy sauce
½ cup chopped scallion greens plus ¼ cup slivered scallion greens

Prepare pasta per package directions. Reserve 1/2 cup of the cooking liquid and drain the pasta.

Whisk reserved cooking liquid, peanut butter, vinegar, soy sauce and chopped scallion greens. Add to pasta, tossing to combine well. Divide among 4 serving bowls and top with slivered scallion greens.

Peanut Butter Chocolate Dates — AKA Better Than Reese's

INGREDIENTS

12-15 dates (preferably medjool dates)
1/2 cup peanut butter, crunchy or smooth
12 ounces semi-sweet chocolate chips
1 tsp vegetable or canola oil
1-2 Tbs unsweetened organic coconut flakes (optional)
Sea salt (optional)

Slice dates lengthwise halfway through to create a "pocket.".(Remove pit if not using pitted dates). Stuff all dates with 1/2 to 1 tsp of peanut butter and close like a sandwich. (Be generous and don't worry if peanut butter peeks out a little) set dates aside.

Place chocolate chips and oil in a small glass bowl in the microwave for 1-2 minutes until melted. (Check every 30 seconds and when chocolate chips look glossy, try to stir them. If they don't stir easily, microwave another 30 seconds.) Do not expect chips to melt together. They won't be smooth until you stir them.

Now, carefully roll dates in chocolate, using a fork as it will be very hot. Place each date on wax paper and sprinkle with coconut and salt, If using. Chill for 30 minutes in the fridge or, even better, freezer.

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