Saturday, March 27, 2010

twists on classic PB&J

From Rachael Ray: Sticky PB&J Wings

Check out these fun Hungry GirlPB&J ideas!

Gluten Free PB&J “5 ingredient” Cookies:
1 cup creamy peanut butter (chunky or creamy is fine)
1 cup firmly packed light brown sugar
1 large egg
1 tsp. baking soda
Smuckers Jam or Jelly
* Preheat oven to 350°. In small bowl, with wooden spoon, combine all ingredients except chips until blended.
* On an ungreased baking sheets, using slightly rounded teaspoonfuls (no bigger), drop dough 2 inches apart. (Do not flatten)
* Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) On wire rack, place baking sheets. Press thumb into each cookies to make an indent. Let stand 5 minutes. Remove cookies from sheets. Drop a small spoonful of jelly into each center. Cool completely.

And for peanut-alternative, try "Trader Joe's Sunflower Seed Butter” - yummy!

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