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We all have ability.
The difference is how we use it. —Stevie Wonder |
Peanut Butter
| Breakfast Rolls |
Spread peanut butter on hot pancakes. Put banana chunks on top.
Roll up. And, if desired, cut in pieces and serve with syrup. |
| Slammin’ Graham Cracker Nachos |
| Arrange eight graham cracker squares on plate. Pour on melted peanut butter and any jelly. Top with apples or bananas. |
| Banana Boats |
| Stir together ¼ cup peanut butter, 1 tablespoon honey, and ½ teaspoon cinnamon. Spread on two toasted hot dog buns. Top with banana. |
| Peanut Butter & Jelly Pizza |
| Split and toast an English muffin (or use toast). Spread the peanut butter with favorite jelly. Top with banana slices and warm chocolate sauce. |
| Peanut Butter & Biscuits |
| Use refrigerator biscuits. Place in a greased muffin tin or paper cups. Mix ½ cup peanut butter and ½ cup jelly. Press a little hole into each biscuit. Fill with peanut butter & jelly. Bake at 450 degrees for 8 to 10 minutes. |
| Peanut Butter Soup |
Heat slowly in large saucepan 2 tablespoons butter and 1 chopped medium onion. Sauté onion and stir in 1 tablespoon flour. Mix 1 cup peanut butter (plain or chunky) and 1 cup hot water. Add to onions and stir until smooth. It’s not easy to measure peanut butter (like lard or Crisco). But remember, too much is better than too little. Add 2 chicken bouillon cubes and 3 cups milk. Stir until bouillon cubes are dissolved and soup is hot. This soup is great—simple to make and greater than its parts. I had a little cheese that was getting hard, so I sliced off the hard parts and threw the good cheese in the pot. I served it at a luncheon and sprinkled some nuts on top. Everyone loved it. Peanut Butter Soup tastes good as a summertime cold soup. If you want to go a little wild, drop in a scoop of ice cream and serve soup and dessert at the same time. Adjust the amounts of milk and flour to fit your need; from two to twenty. And it freezes well. |
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