{"id":34972,"date":"2014-02-19T16:11:03","date_gmt":"2014-02-19T16:11:03","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=34972"},"modified":"2017-04-18T09:27:36","modified_gmt":"2017-04-18T14:27:36","slug":"pbj","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/pbj\/","title":{"rendered":"Not Your Average PB&J"},"content":{"rendered":"

\"iStock_000003130902Small\"<\/a>Admit it- there are times when all you really want to eat is a PB&J sandwich.\u00a0 I know we all tend to relegate peanut butter and jelly to lunch boxes and the under 12 crowd but seriously, the average American child will eat close to 1,500 peanut butter and jelly sandwiches by the time they finish high school and adults over 30 still manage to put away a 10 or so a year.<\/p>\n

Peanut butter was invented in 1895\u00a0by Dr. John Kellogg (he of corn flake creating fame) as a protein substitute for patients with no teeth. George Washington Carver improved and expanded on the original concoction and in 1922, J. L. Rosefield of Rosefield Packing Company came up with an ingenious way to keep the peanut oil from separating out of the peanut butter. This new and improved version called “Skippy Brand” became a nationwide favorite<\/p>\n

While purist say that in order to create the perfect sandwich you need equal parts peanut butter and jelly, anyone who\u2019s ever made a sandwich knows that\u2019s absurd. You just glob on as much of either as you like and chow down.\u00a0The smack down between crunchy and smooth peanut butter lovers is as old as the invention of the sandwich. Both are great options so use what you like. On a food factoid note, crunchy peanut butter has slightly more unsaturated fat than smooth does, while smooth does not contain as much fiber as crunchy.<\/p>\n

I\u2019ve read that grape is the preferred jelly choice with strawberry a close second. Honestly, I don\u2019t care which flavor I get. I\u2019m an equal opportunity PB&J fan. While some people feel that strategic slicing (diagonal vs. horizontal) is a key factor in the whole experience, I draw the line at cutting off the crusts.<\/p>\n

The following recipes are wild and crazy variations of the PB&J. I hope you enjoy eating them as much as I did when I tested the recipes.<\/p>\n

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Pan-Fried\u00a0PB&J (dairy or pareve)<\/strong><\/span><\/h3>\n

Makes 1 sandwich<\/p>\n

Ingredients<\/span>:<\/h4>\n