Crunchy Peanut Butter Sandwich Oamc Recipes

CRUNCHY FRIED PB AND J

Steps:

• Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
• Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
• In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

BOUCHON BAKERY'S 'NUTTER BUTTERS'

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
• At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
• Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
• To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.

CREAMY CRUNCHY PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine dry ingredients.
• In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
• Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
• Gently stir in the chopped peanuts.
• Place a greased griddle over medium heat.
• When hot, cook the pancakes until golden brown.
• 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.

SWEET 'N CREAMY PEANUT BUTTER APPLE SANDWICH

Steps:

• 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.

CRUNCHY PEANUT BUTTER SANDWICH, OAMC

Steps:

• In medium bowl, combine all ingredients except tortillas and blend well. Divide mixture among the tortillas and spread to edges. roll up tortillas, enclosing the filling. Cut sandwiches in half crosswise, then place in ziploc bags, label, and freeze.
• To thaw: Let thaw in refrigerator overnight. Or place frozen in lunchboxes in the morning and let thaw. Make sure the sandwiches are eaten at lunch when thawed.