P B And J Strips Food

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.

PB AND J POPS

Steps:

• Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 12 squares, 2 1/2 inches each. Transfer to a parchment-lined baking sheet; freeze at least 3 hours. Repeat with smaller pan, making 9 squares.
• Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with about 1 1/2 teaspoons jam; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice-cream squares between graham crackers, jam facing ice cream. Insert a wooden pop stick into each.
• Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Pat gently with your hand to adhere. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in an airtight container, for up to 2 weeks.