NOTE: These recipes do contain peanut butter in every recipe. If you have allergies, DO NOT EVEN TRY THEM! Also if you are going to have children around your house, don't use these either.
I also have never tasted any of these recipes, several of my friends with children used them when they were younger and said they were a big success.
Grape Granola Pinwheels
2 tbps. creamy peanut Butter
2 T Grape Jelly
1/3 cup granola, finely crushed
1 Multi-Grain Flour Tortilla
1 T dried cranberries
1 T white baking chips
Combine peanut butter, jelly and crushed granola in small bowl. Spread mixture evenly on tortilla to within 1/2-inch of the edge. Top with cranberries and white baking chips, if desired.
Roll up filled tortilla. Cut in 1-inch slices. Lay slices on side to make pinwheels. Serve immediately.
Fruity Walkabout Cones
1 large waffle cone
1 to 2 T Creamy Peanut Butter
1/2 cup chopped mixed fresh
fruit (apple, banana,
blueberries, raspberries, pears,
strawberries, grapes, kiwi, etc.)
1 T seedless strawberry Jam
1 T vanilla or plain traditional or
Greek yogurt
Coat inside of waffle cone with peanut butter. Stir fruit and jam in small bowl to coat. Spoon into cone. Top with yogurt. Serve immediately.
Nutty Cheddar Apple Bacon Breakfast Sandwiches
4 whole grain or multi-grain
English muffins, split
horizontally and toasted
1/2 cup natural peanut butter
spread & honey
4 slices sharp cheddar cheese
1 unpeeled small Granny Smith
apple, cored and thinly sliced
8 strips bacon, cooked until
almost crisp
Ground cinnamon
Heat oven to 375°F. Spread 1 tablespoon peanut butter over each toasted English muffin half.
Top 4 muffin halves each with 1 slice cheese, several apple slices and 2 bacon strips. Sprinkle with cinnamon, if desired. Top with remaining muffin halves to form sandwiches. Place on baking sheet. Bake 3 to 5 minutes or until cheese begins to melt.
Thai Chicken Pizza
1 (12-inch) parbaked thin pizza
crust
1/3 cup extra crunchy peanut-
butter
2/3 cup prepared peanut sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon red pepper flakes,
or to taste
1 (6 oz.) package grilled chicken
breast strips, diced
2 cups shredded Monterey Jack
cheese
1/4 cup finely shredded carrots
1/4 cup green onions, cut thinly
on a diagonal
2 T chopped fresh cilantro
Heat oven to 450° F. Place crust on cookie sheet. Mix peanut butter, peanut sauce, sesame oil and red pepper flakes in small bowl until blended. Combine 1/4 cup peanut mixture with chicken in a medium bowl. Spread remaining peanut mixture over pizza crust. Top with chicken mixture and 1 1/2 cups cheese.
Bake 10 to 12 minutes or until cheese is bubbly and golden. Remove pizza from oven. Top with shredded carrots, green onion, cilantro and remaining 1/2 cup cheese. Cut and serve.
Note: you don't have to use cilantro. If you are like my children are, they would like it without the spice.
Hope everyone has a wonderful summer. Check next week to get some ideas about picnic lunches which are quick, easy and made my way, semi-homemade.