Twists on PB&J - would you eat it?

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1. PB&J French Toast

"Start by taking two slices of your favorite bread (day-old is just fine for this) and spread a thick layer of peanut butter on one slice and close the sandwich with the other. Dip it in a mixture of egg and milk (just like you would for traditional French toast) and fry the sandwich in a pan with a little butter. In the meantime, use a small saucepan and a low flame to gently heat some grape juice concentrate or grape jelly until it reaches a syrup-like consistency. Serve the French toast with the grape syrup for a nutty twist on a classic brunch dish."

2. The PB&J Turkey Burger

Theorem Peanut Butter + Jelly = Yum (The PB&J Axiom). Cranberry Jelly = Yum (The Preserved Fruit Axiom). Cranberry Jelly + Turkey = Yum (The Thanksgiving Salty-Sweet Axiom). Peanut Butter + Cranberry Jelly + Turkey Burger = Yum (above theorem proved). "It may sound weird, but don’t knock it before you try it! Burger joints all over the country have been schmearing peanut butter on burgers to great acclaim over the last few years. This takes it one step further by adding jelly to the mix, so why not invoke a little Thanksgiving spirit? You could prepare this by adding peanut butter to your burger meat, but for maximum PB&J enjoyment, start with a grilled turkey burger, a dollop of peanut butter and a thick slice of cranberry jelly, all sandwiched between an oversized Parker House roll. You could also prepare this using softer 'whole berry' cranberry sauce and spoon that on top of the peanut butter, but that wouldn’t be quite so much fun."

3. PB&J Vinaigrette (Roasted Aromatic Peanut Oil, Raspberry Vinegar)

"Roasted aromatic peanut oil is made by pressing the peanut oil out of peanut paste (the precursor to peanut butter, just ground up peanuts before sweetener, salt and stabilizer are added). Roasted aromatic peanut oil has a rich, dark, nutty flavor that, when combined with some raspberry vinegar, a dash of salt and a few twists of freshly ground black pepper, will add a very light, very grown-up and very nuanced PB&J flavor to some salad greens. Use about 3/4 cup oil for every 1/4 cup of vinegar and season to taste. Some chopped shallots are nice in this dressing too."

4. PB&J Glazed Ham (Peanut Butter, Apricot Jam)

"Glazed hams are already doing the salty-sweet tango, so why not invite PB&J, the original salty-sweet combo to the party too? Gently heat one cup of apricot jam with 2/3 cup of peanut butter to create a delicious glaze that is a perfect baste as you heat your ham for a holiday or everyday."

5. PB&J Hot Wings (Peanut Butter, Apple Jelly, Chili Flakes)

"Apple jelly doesn’t get nearly as much attention as it used to, and it’s a shame, because its sweet, fresh flavor makes it a versatile sandwich spread and cooking ingredient. Gently heat the contents of a 10 oz jar of apple jelly with 1/2 cup of smooth peanut butter until combined. Add two tablespoons of apple cider vinegar, one tablespoon of red pepper flakes, one teaspoon of cayenne pepper, and one half teaspoon of smoked, hot paprika. Line a shallow baking dish with foil and add 1 dozen raw chicken wings. Pour the PB&J sauce over the wings and toss to coat. Cover with foil and cook at 375°F for 30 minutes. Remove from the oven and baste the wings with the sauce in the pan. Finish cooking uncovered until browned, about 10 more minutes (watch closely to make sure they don't burn). Complete the dish by garnishing with celery sticks stuffed with cream cheese and topped with peanuts and raisins!"

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