Pbapplesandwich Recipes

GRILLED PEANUT BUTTER APPLE SANDWICHES

Steps:

• Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.
• Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.
• Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

PEANUT BUTTER AND APPLE SANDWICH

Steps:

• Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

PB & APPLE SANDWICH

Steps:

• Mash it together.
• Be sure an adult is nearby to help.
• Put the cream cheese, vanilla and honey in a bowl. Using a fork, mash together until smooth. This could take a minute or two.
• Slice the apple.
• Ask an adult to help you now. Put the apple on its side on a cutting board. Using a sharp knife, cut the apple in half lengthwise. Then cut each half in half again to make quarters.
• Lay each quarter on its side and cut away the tough, papery core and seeds.
• Cut each apple quarter lengthwise into thin slices.
• Spread the bread.
• Using a table knife, spread the peanut butter on one slice of bread. Spread the cream cheese mixture over the second slice of bread.
• Build the sandwich.
• Cover the peanut butter with a layer of apple slices, and top with the second bread slice, cream cheese side down. (If you have extra apple slices, serve them alongside the sandwich.)
• Press down lightly. Cut the sandwich in half or into quarters with the sharp knife and serve immediately. Makes 1 sandwich.

PB AND J BURGER

Steps:

• For the blackberry jam: Cook the blackberries in a large, tall stockpot over medium-high heat, stirring to keep the mixture from sticking or scorching, until the berries have broken down and become liquid, 8 to 10 minutes. Add the sugar, and cook, stirring so it doesn't burn, until the mixture is loose and runny. Optionally, if you want to remove the seeds, strain the mixture through a strainer and then return it to the pot before proceeding.
• Stir in the pectin a little at a time, following the instructions on the pectin container, until the jam reaches your desired consistency (remember that the jam will continue to firm as it cools). Let cool completely. Refrigerate the jam in an airtight container for up to 1 month.
• For the burger: Heat a cast-iron skillet over medium-high heat. When hot, put the patty in the skillet and press it into a flat round burger with a spatula. Sprinkle the burger with salt and pepper and weigh it down with a small plate or empty saucepan; the perfect burger is cooked by placing a weight of some kind on top and only flipping it once during the process. When the burger is halfway done, after 3 to 5 minutes, flip it over, sprinkle with more salt and pepper and cook until desired doneness, another 3 to 5 minutes.
• Spread the peanut butter on the bottom bun and 2 tablespoons of the blackberry jam on the top bun. Add the finished burger on top of the peanut butter and flip the top bun over allowing the peanut butter to melt and the jam to ooze all over. Oh and don't forget the napkins.

SUNNY'S PB AND J STUFFED APPLES

Steps:

• For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed.
• In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes.
• For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency.
• Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt.