5NEWS Grill: Kid Friendly Recipes

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Peanut Butter Stuffed French Toast

Ingredients:
4 slices of wheat bread
1 ripe banana
3 TBSP. creamy peanut butter
3 TBSP. crunchy peanut butter
3/4 cup egg beaters or 3 eggs
1/4 cup non fat milk
1/4 cup nonfat powdered milk (optional, for richness)
2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. butter or butter flavored cooking spray
Maple Syrup
Powdered sugar, optional

Directions:
In a small shallow bowl, use a whisk to whip the eggs, milk, powdered milk,
vanilla, cinnamon and nutmeg.

Spread a thin layer of creamy peanut butter on 2 slices. Spread a thin layer of
crunchy peanut butter on the other two slices.

Slice the banana 1/4 inch thick slices and place on top of the creamy peanut
butter slices.

Drizzle a small amount of maple syrup on the crunchy bread peanut butter slices.
Assemble the two sandwiches by putting together a crunchy and peanut butter
slice.

Heat skillet to medium heat. Spray with cooking spray or coat with the butter.
Dip 1 sandwich at a time into the egg batter, soaking the sandwich thoroughly,
and then place in skillet. Cook until golden brown (about 3-4 minutes before
turning) on each side. Remove from skilled and cut in 1/2 diagonally.

Top with maple syrup or powdered sugar.
Serves 2.

Savannah’s Sticky Bun Breakfast Ring

Ingredients:
2 small tubes refigerated biscuits or 1 1/2 tubes of Pillsbury Grand Buttermilk biscuits
3 TBSP. butter, melted
1/2 cup pancake syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cups chopped almonds, optional

Directions:
Preheat oven to 375 degrees

Spray a fluted plan with cooking spray. Combine the melted butter and syrup in a
small bowl and set aside.

In another bowl, combine the brown sugar, cinnamon and nuts (if using).

Place about half of the the syrup mixture in the bottom of pan.
Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to
form a ring.
Top with remaining syrup and sugar mixtures.

Bake for approximately 30 minutes or until golden brown.
Cool for 1 minute in the pan, the invert onto a serving platter.