5/28/11

Fried Peanut Butter and Banana Sandwich

Ingredients

1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
2 to 3 ripe bananas
8 slices white bread

Topping:

1/4 cup sugar
1 tablespoon ground cinnamon

Directions

In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.

5/8/11

Chocolate-Filled Crescents

A Perfect Partner in Crime to the Strawberries & Cream Crescents Posted Just Before This:

Prep Time: 5 Min
Total Time: 25 Min
Makes: 8 crescents

Ingredients:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 tbsp Nutella (Hazelnut Spread)
Powdered sugar, if desired

Directions:

Heat oven to 350°F. Separate dough into 8 triangles.

Spread tablespoon of Nutella each triangle. Roll up, starting at widest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

Bake at 350°F. for 15 to 20 minutes or until golden brown.

Sprinkle with powdered sugar if desired.

Strawberries & Cream Crescents

Prep Time: 15 Min
Total Time: 30 Min
Makes: 8 rolls

Ingredients:

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker® Fruit Roll­Ups® Strawberry Fruit Snacks
1 container Philly Cream Cheese (softened)
2/3 cup powdered sugar
1/4 teaspoon vanilla
2-3 teaspoons milk

Directions:

Pre-heat oven to 350°F.

Spray cookie sheet with cooking spray. Unroll dough; separate into 8 triangles.

Spread a thin layer of cream cheese onto the dough. Unroll fruit snack rolls; cut each diagonally into 2 triangles. Place each fruit roll triangle on 1 dough triangle (fold or tuck each fruit roll so all is on dough). Roll up each dough triangle, starting with shortest side of triangle and rolling to opposite point; place point side down on sprayed cookie sheet. Curve into crescent shape.

Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet.

Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency.

Drizzle glaze evenly over warm rolls & serve warm.