Ingredients

• 2 tablespoons Jif^® Extra Crunchy Peanut Butter
• 1/3 Cup Brown Sugar & Hickory BBQ Sauce
• 1 teaspoon fresh lime juice
• 1/3 Cup of low fat shredded Mexican 4 cheese blend (divided)
• 1/3 Cup of pre-packaged oven roasted chicken chopped
• 1 tablespoon finely diced green onion
• 2 tablespoons frozen corn kernels
• 2 tablespoons tomato (chopped)
• 2 tablespoons cilantro (divided)
• 1/2 tablespoon butter

Directions Start by mixing first three ingredients in a small bowl. Combine well. Place butter in large fry pan over medium high heat. Lay Tortilla out on to work surface. Spread 2 Tbsp. of sauce over entire surface of tortilla. Evenly sprinkle half of cheese on half of the tortilla. Add chicken, green onion, 1 Tsp. cilantro, corn kernels, & 2 Tbsp. tomato on top of cheese. Sprinkle on remaining cheese. Fold and lightly press tortilla together. Roll melted butter around pan. Place Quesadilla in hot pan and grill for approx. 2 minutes on each side. Remove from pan and allow to rest on cutting board for about 2 minutes. Cut in half and place two pieces on plate. Garnish with remaining Cilantro, tomato and dollops of sour cream. Note: You will have enough sauce left over to make another.

Ingredients

SAUCE

• 1/8-inch thick slice fresh gingerroot, peeled and cut in half
• 2 cloves garlic, peeled
• 2 tablespoons Jif® Creamy Peanut Butter
• 1 tablespoon soy sauce
• 1/4 teaspoon chili paste with garlic, or to taste
• 2 1/2 teaspoons sugar
• 2 1/2 teaspoons Worcestershire sauce
• 2 1/4 teaspoons sesame oil
• 3 1/2 teaspoons water

TACOS

• 1/2 cup diced rotisserie cooked chicken
• 1/4 cup asparagus pieces, about 1-inch long
• 1/4 cup yellow squash pieces, cut into half circles
• 2 fajita-size (6-inch) flour tortillas
• 2 lime wedges

Directions

CHOP ginger and garlic in a small food processor as finely as possible. Add remaining sauce ingredients and process until sauce is completely smooth. If sauce is too thick, add more water, a little at a time. If sauce is too thin, add more peanut butter. Toss about half the sauce with the chicken and put aside in a covered bowl.

BOIL about 1 inch water in large skillet; add asparagus. Cover skillet and turn off heat. In 1-2 minutes, lift off cover and remove asparagus using tongs.

PLACE squash pieces into microwave-safe bowl; add a little water. Cover with plastic wrap and microwave on HIGH about 2-3 minutes. Let cool slightly; carefully drain off water.

MICROWAVE tortillas on HIGH about 15 seconds, or until tortillas are warm and are pliable. Put chicken on tortillas, top with asparagus and squash; drizzle with additional peanut butter sauce. Serve with lime wedges, if desired.

Ingredients

• ½ cup chopped cooked chicken breast
• 2 tablespoons Jif® Extra Crunchy Peanut Butter
• 3 tablespoons chopped Fuji apple
• 2 tablespoons chopped black or red grapes
• 1 tablespoons lite mayonnaise
• 2 teaspoons honey
• Iceberg lettuce

Directions Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise, and honey. Spoon into open lettuce leaf, roll, and serve.

Ingredients CHICKEN MIXTURE

• 2 tablespoons Crisco® Pure Olive Oil
• 1 small onion, sliced into rings
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 1 medium apple, cored and sliced into thin wedges
• 4 thin slices cooked chicken breast Or 4 slices deli chicken lunch meat
• 1 hoagie or sub roll
• 1/4 cup shredded mozzarella cheese

SAUCE

• 3 tablespoons Jif® Creamy Peanut Butter
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons honey
• 1 teaspoon honey mustard
• 1/2 cup water

Directions

HEAT olive oil in medium skillet over medium heat. Add onion, peppers and half of the apple; cook until soft. Add chicken; stir until warm.

HEAT peanut butter, Worcestershire sauce, mustard, honey and water in small saucepan over medium heat. Cook until creamy and soft.

ADD 3 tablespoons of the peanut butter sauce to the chicken mixture; stir together. Serve on roll; sprinkle with cheese. Serve remaining apple wedges with remaining peanut butter sauce for dipping.

Ingredients

• 4 slices of wheat bread
• Sandwich Mix:
• 3 tablespoons Jif® Creamy Peanut Butter
• 1 tablespoon finely diced celery
• 1 tablespoon finely diced apple

CHINESE DIPPING SAUCE

• 1/4 cup Jif Creamy Peanut Butter
• 1/4 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon sesame oil
• 1/2 teaspoon chili powder

Directions

To make the dipping sauce, combine all ingredients in small saucepan and cook over low heat while stirring with a wire wisk. When the mixture starts to bubble and thicken, remove from heat and let cool.

While the dipping sauce is cooling, roll flat with a rolling pin the four slices of bread. Use a large circle shaped cookie cutter to cut out each slice of bread into a circle. Mix the 3 sandwich mix ingredients together in a small bowl. Place a tablespoon full of mix into the center of each circle shaped piece of bread. Fold the bread in half so the sandwich is now a half circle. Crimp the edges of the sandwich together with your fingers so the mix will not come out. Then, while holding the center of the sandwich, pull the sides of the sandwich down so the edges touch each other, forming a fortune cookie shape.

Cut extra apple and celery slices to eat with the Chinese dipping sauce.

To make fortunes for your fortune cookies, use a clean plastic lid from a tub of butter, yogurt, or sour cream. Cut small plastic strips, then write your fortune on them with a permanent marker. Tuck the edge of the fortune into the edge of your cookies to make them real fortune cookie sandwiches.

Once the dipping sauce is cool, serve the crunchy Chinese cookie sandwiches with their fortunes, and apple and celery slices on a plate with a cup of dipping sauce. Dip the sandwiches and the apple and celery slices into the sauce, and you have a great after school snack that was fun to make and eat!

Ingredients

• 1 (8 inch) crepe
• 5 tablespoons strawberry cream cheese
• 5 tablespoons Jif® Creamy Peanut Butter
• 4 (1/4 inch) pieces of fresh strawberries
• 6 (1/2 inch) pieces of bananas
• 1 tablespoon granola
• 2 long pretzel rods (to use as chopsticks)
• 1 small container chocolate yogurt (to use as dipping sauce)

Directions Spread cream cheese over crepe. Top with Jif® Creamy Peanut Butter and smooth over cream cheese. Sprinkle strawberries and bananas over peanut butter. Top with granola. Roll up sushi-style and chill in refrigerator for 5 – 10 minutes. Cut rolls. Use pretzel rods as chopsticks and dip in yogurt.

Ingredients

• 1 whole wheat or regular medium-sized pita bread pocket
• 2-3 tablespoons Jif® Creamy peanut butter
• 1-2 tubes strawberry-banana squeezable yogurt (2.25 oz.)
• 4-6 fresh banana slices
• 2-3 strawberries, diced
• For garnish: bananas, strawberries, grapes, cherries, oranges, apples and Jif® Creamy peanut butter

Directions Cut Crescent or moon shape out of side of pita with kitchen scissors. Fill a pastry bag (or heavy plastic food storage bag with a small hole cut in corner to squeeze peanut butter and decorate) with peanut butter. Squeeze 2-3 tablespoons peanut butter into pita opening. Squeeze 1 or 2 tubes of yogurt into pita on top of peanut butter. Add bananas and strawberries into pita. Place pita on plate and decorate with fruit and peanut butter.

Ingredients

• 1 tablespoon Jif® crunchy peanut butter
• 2 scallions, chopped, divided
• 4 teaspoons Thai satay sauce
• 1 tablespoon Jif® creamy peanut butter
• 1 burrito-sized sesame wrap
• 6 slices deli chicken, thinly sliced
• 2 large pieces lettuce, shredded

Directions

Preheat oven to 350° degrees.

In a small bowl, mix extra-crunchy peanut butter, 1 1/2 scallions and Thai sauce with 2 teaspoons water. Heat in microwave for 30 seconds.

Spread creamy peanut butter on wrap and heat in the oven for 2 minutes. Add heated sauce, chicken, lettuce and remaining scallions to wrap. Roll into a cone shape.

®Trademark of The J.M. Smucker Company

Ingredients

PEANUTTY WRAPPLE ROLLS

• 1 (12-inch) flour tortilla, burrito size
• 3 tablespoons Jif® Creamy Peanut Butter
• 2 tablespoons crisp rice cereal
• 1 tablespoon brown sugar
• 2 tablespoons apple pie filling
  Or 2 tablespoons finely chopped fresh apple

MAPLE DIPPING SAUCE

• 1/4 cup Hungry Jack® Original Syrup
  Or 1/4 cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cinnamon

Directions

Spread peanut butter on tortilla.

Spread apple filling on 1/2 of peanut buttered tortilla.

Next, sprinkle on cereal and brown sugar.

Starting at edge with apple filling, roll up tightly and cut into 4 segments.

Mix together dipping sauce ingredients and serve in a bowl with the sandwich rolls.

So good!

Makes two servings

Ingredients

• 2 slices cinnamon bread
• 2 Tbl. Jif® peanut butter
• 1 banana, sliced
• Canned pineapple chunks (drained)
• Canned mandarin oranges
• Grated ginger (optional)
• Pomegranate seeds (optional garnish)

Directions

1. Toast the two slices of cinnamon toast

2. Spread Jif® peanut butter on one slice of bread

3. Place banana slices, pineapple chunks and mandarin oranges on the other slices. Add grated ginger if desired

4. Put two sides of sandwich together and serve on a bed of lettuce

5. Decorate top of sandwich with pomegranate seeds and use additional oranges to decorate plate