Elvis inspired recipes

Peanut Butter and Banana Stuffed French Toast
4 eggs
3/4 cup half and half
1 tablespoon vanilla extract
1/4 cup granulated sugar
1 tablespoon cinnamon
8 slices texas toast
1/4 cup peanut butter
1 banana, sliced into thin rounds
1 tablespoon vegetable oil
your favorite syrup
Powdered sugar

In a 9-inch square dish, beat the eggs with the half and half, vanilla, sugar and cinnamon.  Make 4 peanut butter and banana sanwiches, using a scant tablespoon of peanut butter and one-fourth of banana rounds per sandwich.  Dip the sandwiches in the egg mixture; the liquid should soak well into the bread.  Transfer the sandwiches to a platter and pour any extra liquid over them to make sure they are soaked through. Heat vegetable oil on a griddle or in a large skillet over medium-low heat. Place sandwiches on the griddle and cook on both sides until the bread is slightly puffy and cooked through, taking care not to let either side burn.  Top with you favorite syrup and/or powdered sugar!

Chocolate Elvis Fudge
1 bag (10 oz) peanut butter chips
1 cup sweetened condensed milk
4 tablespoons (1/4) butter
1/2 cup salted peanuts, chopped
1 bag (10 oz) white chocolate chips
1 medium banana, very ripe

Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the peanut butter chips in a medium-safe bowl.  Add the cup of condensed milk and two tablespoons of butter.  Microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the peanut butter chips are melted and smooth.  Quickly add the chopped peanuts and stir until they are combined, then pour the peanut butter fudge into the prepared pan and smooth it into an even layer. Place the soft banana in a blender or food processor and blend until it is completely smooth and liquidy. Place the white chocolate chips, banana puree, and two tablespoons of butter in a medium microwave-safe bowl.  Microwave until melted, stirring after every 30 seconds to prevent overheating.  White chocolate can burn quickly, so watch carefully during this step! Once the white chocolate is melted, stir it until the mixutre is smooth. It may seem broken at first, but keep stirring until it comes together.  Pour it on top of the peanut butter fudge layer and refrigerate until the fudge is completely set, at least four hours or overnight. To serve, cut into small 1-inch squares. To serve, cut into small 1-inch squares.

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