PEANUT BUTTER AND JELLY SANDWICH SURPRISES
Provided by Food Network
Time 55m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
- COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
- HEAT oven to 350 degrees F.
- ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
- Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FRUITY PEANUT BUTTER SANDWICH
Sandwiching a serving of fruit in the classic PB&J made with whole grain bread will make eating healthy, easy, and delicious for the whole family.
Provided by Sydny
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 70 g, Fat 23.1 g, Fiber 8.3 g, Protein 17.3 g, SaturatedFat 3.7 g, Sodium 378.4 mg, Sugar 39.8 g
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
SCRAMBLED PEANUT BUTTER EGGS
My husband grew up in West Africa where peanut butter stew was popular, so he started wondering if peanut butter would go with eggs. The result was this recipe. It was a hit!
Provided by Sue Forster
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
- Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 5.5 g, Cholesterol 372 mg, Fat 18.2 g, Fiber 1.2 g, Protein 17.2 g, SaturatedFat 4.8 g, Sodium 345.3 mg, Sugar 2.3 g
PEANUT BUTTER AND EGG SANDWICHES
Make and share this Peanut Butter and Egg Sandwiches recipe from Food.com.
Provided by PumpKIM
Categories Breakfast
Time 4m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Toast the slices of bread.
- Scramble the eggs (or fry them if you like).
- Spread the peanut butter on two slices of the toast (1 Tbs each).
- Divide the cooked eggs between the other two slices.
- Top with the peanut butter slice.
- Enjoy!
- NOTE: For a more savory sandwich, sprinkle with salt and pepper. For a sweeter one, sprinkle with cinnamon and sugar!
Nutrition Facts : Calories 378.8, Fat 20.4, SaturatedFat 5.3, Cholesterol 423, Sodium 508.6, Carbohydrate 29.7, Fiber 4.8, Sugar 5.4, Protein 22
SIMPLE PEANUT BUTTER AND TOMATO SANDWICH
I have been making these for years! It's a recipe my grandma used to make us when we were kids. This seems like it wouldn't taste any good, but it is AMAZING!
Provided by beckyers
Categories Main Dish Recipes Sandwich Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!
Nutrition Facts : Calories 399.2 calories, Carbohydrate 39 g, Cholesterol 4.2 mg, Fat 21.6 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 4.3 g, Sodium 556.1 mg, Sugar 12.7 g
OOEY GOOEY PEANUT BUTTER AND HONEY SANDWICHES (OPEN FACED)
I had a friend in Middle School named Maral who was from Iran, and her mom always made really cool snacks for us whenever we got home from school. This was one of my favorites!
Provided by Juju Bee
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut bagel in half and toast each side of the bagel until golden brown.
- While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!).
- Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!
PEANUT BUTTER ICE CREAM SANDWICHES
Make and share this Peanut Butter Ice Cream Sandwiches recipe from Food.com.
Provided by my3beachbabes
Categories Frozen Desserts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together 3/4 cup sugar and 3 eggs until thick. In a medium saucepan, bring the milk to a simmer. Whisk a few tablespoons of the warm milk into the egg mixture, then pour the mixture into the pan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 6 minutes. Remove from the heat and whisk in the creamy peanut butter. strain into a bowl. Stir in 1 1/2 cups cream, the peanuts, vanilla and salt and refrigerate for 2 hours.
- Scrape the chilled peanut butter mixture into an ice cream maker and prepare according to the manufacturer's directions.
- Preheat the oven to 350°F
- Line 2 baking sheets with parchment paper. Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed. Whisk together the remaining egg and baking soda, then mix into the crunchy peanut butter mixture until combined. place tablespoon size balls of dough 2 inches apart on baking sheets. Bake until golden, about 16 minutes. Let cool on the baking sheets.
- In a small saucepan, bring the remaining 1/2 cream to a boil. Remove from the heat and stir in the remaining 1/2 cup chocolate chips until smooth. Cover to keep warm.
- Assemble the ice cream sandwiches and drizzle with the chocolate sauce before serving.
Nutrition Facts : Calories 1691.7, Fat 118.1, SaturatedFat 45.7, Cholesterol 383.1, Sodium 1073.5, Carbohydrate 137.3, Fiber 10.5, Sugar 114.5, Protein 40.4
INSIDE-OUT PEANUT BUTTER COOKIE SANDWICHES
A fun blend of peanut butter cookies and frosting topped with holiday morsels! This sandwich cookie is perfect to make for a holiday cookie exchange.
Provided by Annacia
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350°F.
- Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
- Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
- Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
- PEANUT BUTTER FROSTING AND FILLING:.
- Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.
Nutrition Facts : Calories 203.5, Fat 13.2, SaturatedFat 5.7, Cholesterol 27.6, Sodium 210, Carbohydrate 18.7, Fiber 0.9, Sugar 11.5, Protein 4.2
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