Split and toast English muffin. Spread peanut butter on both sides of muffin. Spread jelly on the peanut butter. Top with bananas and drizzle with syrup. Sprinkle with coconut if desired.
ot go well in this recipe.
On each side of
f just a plain old sandwich! Even if you need to
Spread one piece of bread with peanut butter.
Top the peanut butter with a layer of chips.
Spread the other piece of bread with jelly.
Put the two pieces together, press down until you hear the \"crunch\", and enjoy!
(This is also good with a PB & Marshmallow Fluff sandwich.).
Toast bread to your liking, but make sure you are ready to immediately to put the spreads on while bread is still hot.
Spread the inside of the sandwich evenly with peanut butter.
Follow directly with all the nutella over the peanut butter on one side of of bread.
Close sandwich, slice and enjoy while still warm.
Trust me -- the greatness of this simple sandwich is eating it while it melty inside.
Great with cold milk -- maybe with a touch of nutella stirred in!
Put jelly and peanut butter on 1 slice of bread and mustard on the other slice.
Place together to make sandwich.
Don't be afraid to try it.
It's really good.
You can add more of the last three items to suit your taste.
Spread peanut butter on one side of bread.
Spread jam over the peanut butter.
Lay pickle slices over the jam.
Place other piece of bread on top.
Slice in half if you'd like.
Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
In large bowl, cream butter, peanut butter and sugars. Beat in eggs
br>In a bowl, beat peanut butter and shortening with electric mixer
ow for 3 minutes. Add peanut butter and baking soda. Mix on
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Stir peanut butter and ricotta cheese together in a bowl until smooth. Add vanilla extract, cinnamon, and white sugar to peanut butter mixture; stir until completely blended.
Spread peanut butter mixture on one side of two of the pieces of bread; top peanut butter mixture with apples. Place remaining slices of bread over the apples.
nd set aside.
Place butter into a medium saucepan and
and salt. Add milk, peanut butter, eggs and butter. Beat at low speed
ith a peanut butter mixture one, squishing together like a sandwich.
Poke
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
Get the two slices of bread and toast them (don't burn the bread!)(optional).
Once the bread is crispy and warm, spread 4 teaspoonfuls of peanut butter on one slice and the other 4 teaspoons of peanut butter on the other slice.
Now cut the your fruits to thin slices and add them in your sandwich in any order.
Finally enjoy your sandwich with a nice cold cup of milk.
Spread 2 crisp breads with 1 tablespoon peanut butter a piece. Sprinkle carrots over peanut butter on 1 crisp bread.
Place second crisp bread, peanut butter side up, over carrots.
Place banana slices on the peanut butter, then drizzle with honey.
Top with the third crisp bread.
Using a serrated knife, cut sandwich in half lengthwise.
Stir cream cheese& peanut butter until blended and soft.
Add pudding mix, milk powder and water.
Mix well with a wire whisk (preferably).
Blend in 1/4 cup Cool Whip.
Spread mixture into piecrust and refrigerate.
Stir grape (or any fruit) jam or jelly until soft.
Blend in remaining 1/2 cup Cool Whip.
Spread evenly over filling mixture.
Sprinkle with chopped peanuts.