CRUNCHY FRIED PB AND J
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
- Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
- In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
FROZEN PEANUT BUTTER AND JELLY SANDWICHES OAMC
My kids love uncrustables but I think they are too expensive. So I started making my own. I don't cut the crust off mine but it's the same concept. I make these during my OAMC session.
Provided by bmcnichol
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Apply peanut butter to one side of each slice of bread. Make sure you you spread the peanut butter out to the edges of the bread.
- Apply the jelly to one slice of the bread but keep jelly about a half an inch away from the edge of the bread on all sides. By doing this, the peanut butter will "seal" the sandwich and it will not get soggy.
- Put the sandwich together.
- Wrap and place in freezer bags.
- When ready to eat, pull amount of sandwiches needed and let thaw in fridge or in lunch box.
- You can use whatever type bread, peanut butter and jelly you like. The combinations can be endless.
Nutrition Facts : Calories 434.4, Fat 20.7, SaturatedFat 4.3, Sodium 437.9, Carbohydrate 53.5, Fiber 3.8, Sugar 20.9, Protein 13.3
LORI'S CRUNCHY PEANUT BUTTER-FUDGE SANDWICHES
This is a sure favorite with children and so easy to make!
Provided by Lori Saloom
Categories Sandwich Cookies
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Butter a 9x13 inch baking dish. In a large saucepan, melt the butterscotch chips with the peanut butter, stirring frequently until smooth. Stir in the crisp rice cereal. Press half of the cereal mixture into the bottom of the prepared pan.
- In the top of a double boiler, melt chocolate chips and butter together, stirring occasionally. Mix in confectioners' sugar and water, and stir until smooth. Spread the chocolate mixture evenly over the cereal layer in the pan. Top with the remaining cereal mixture, and press down lightly. Cover, and chill for about 1 hour before cutting into squares.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 33.3 g, Cholesterol 5.1 mg, Fat 15.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 8.4 g, Sodium 149.4 mg, Sugar 23.8 g
CRUNCHY PEANUT BUTTER SANDWICH, OAMC
I'm collecting recipes I can freeze then thaw in lunchboxes. From Everything Meals for a Month Cookbook.
Provided by EmilysMommy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine all ingredients except tortillas and blend well. Divide mixture among the tortillas and spread to edges. roll up tortillas, enclosing the filling. Cut sandwiches in half crosswise, then place in ziploc bags, label, and freeze.
- To thaw: Let thaw in refrigerator overnight. Or place frozen in lunchboxes in the morning and let thaw. Make sure the sandwiches are eaten at lunch when thawed.
Nutrition Facts : Calories 652.9, Fat 51.6, SaturatedFat 9.4, Cholesterol 7.6, Sodium 567.1, Carbohydrate 34, Fiber 8.3, Sugar 17.3, Protein 23.8
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