P B And J Stacks Food

P B AND J STACKS

Steps:

• In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
• Heat griddle or skillet over medium-high heat (375°F); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup.

PBJ ON A STICK

Steps:

• Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

P B AND J STRIPS

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, peanut butter, shortening and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in Bisquick mix until blended.
• Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll 3/4 inch in diameter and about 13 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart.
• Make indentation lengthwise in center of each roll with handle of wooden spoon. Spoon jam into resealable food-storage plastic bag; cut very small (1/4-inch) tip from corner of bag. Squeeze jam evenly into indentations.
• Bake 9 to 11 minutes until light golden brown and set. Cool on cookie sheet 5 minutes. Cut each roll into 12 slices. Remove from cookie sheet to cooling rack.

P B & J STACKS ( PEANUT BUTTER AND JELLY)

Steps:

• In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
• Grease griddle with cooking spray.
• Heat greased griddle or skillet over medium-high heat (375 degrees Fahrenheit).
• In medium bowl, stir Bisquick mix, 3/4 cup peanut butter, milk and eggs with a wire whisk or fork until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry.
• Turn; cook until golden.
• Serve stacks of pancakes with additional peanut butter or bananas and syrup.
• High Altitude (3500-6500 ft): No change.