Toasty Bacon Berry Pb And J Recipes

FANCY GRILLED PB AND J

Steps:

• Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
• Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
• Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

PB AND J S'MORES

Steps:

• Build an open fire in a fireplace or in an outdoor firepit.
• Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
• Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
• Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.

PB AND J CREAM OF WHEAT

Steps:

• For the roasted grapes: Preheat the oven to 375 degrees F.
• Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer.
• For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes.
• Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot.

PB AND J BURGER

Steps:

• For the blackberry jam: Cook the blackberries in a large, tall stockpot over medium-high heat, stirring to keep the mixture from sticking or scorching, until the berries have broken down and become liquid, 8 to 10 minutes. Add the sugar, and cook, stirring so it doesn't burn, until the mixture is loose and runny. Optionally, if you want to remove the seeds, strain the mixture through a strainer and then return it to the pot before proceeding.
• Stir in the pectin a little at a time, following the instructions on the pectin container, until the jam reaches your desired consistency (remember that the jam will continue to firm as it cools). Let cool completely. Refrigerate the jam in an airtight container for up to 1 month.
• For the burger: Heat a cast-iron skillet over medium-high heat. When hot, put the patty in the skillet and press it into a flat round burger with a spatula. Sprinkle the burger with salt and pepper and weigh it down with a small plate or empty saucepan; the perfect burger is cooked by placing a weight of some kind on top and only flipping it once during the process. When the burger is halfway done, after 3 to 5 minutes, flip it over, sprinkle with more salt and pepper and cook until desired doneness, another 3 to 5 minutes.
• Spread the peanut butter on the bottom bun and 2 tablespoons of the blackberry jam on the top bun. Add the finished burger on top of the peanut butter and flip the top bun over allowing the peanut butter to melt and the jam to ooze all over. Oh and don't forget the napkins.

BACON AND PEANUT BUTTER ON CRISPY TOAST APPETIZER

Steps:

• Preheat oven to 425 degrees.
• Remove the crust from the bread (or buy bread with the crust already removed).
• Brush both sides of the bread slices with melted butter.
• Spread peanut butter on each slice of bread.
• Top with crumbled bacon.
• Cut each slice of bread into 4 pieces.
• Place bread quarter on a non-stick baking sheet.
• Bake on the center rack in the oven for 8 to 10 minutes or until bread turns brown and toasty.
• Serve and watch the reaction! Make sure you have copies of the recipe on hand to give out.

PB&J FRENCH TOAST

Steps:

• Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.