Celery and Peanut Butter

"The snack of the 50s! Hey, it doesn't get any easier than this, folks, and I've yet to find anyone who doesn't love this once in awhile for a snack."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Sharon123 photo by Sharon123
Ready In:




  • Clean the celery and cut into 4-inch lengths. (This is about three pieces per stalk).
  • Spread peanut butter as to fill the "furrow" of the celery.
  • Some people like the "crunchy" peanut butter.
  • Serve to kids with an ice cold glass of 2% milk.

Questions & Replies

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  1. Great after-school snack! Quick and easy, kids love it!!!
  2. My son's favorite. Great source of protein, good healthy snack anytime.
  3. I too have been eating this since I was little, I put raisins or dried cranberries on top. A great snack for young and old. My DS puts chocolate chips on it, weird with the celery but it works for him.
  4. This takes me back to when I was younger! I still crave this snack sometimes.
  5. My aunt used to make me these when I went over to her house. She also makes celery with cream cheese. Simple and good. Very kid friendly. When I make them, I use less PB.


  1. I would change it to 2 stalks and 1/2 cup peanut butter. That works better for me.
  2. This is one of my favorite snacks...I sometimes use cream cheese or velveeta cheese instead. The kids add raisins on theirs and call it ants on a log'


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
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