TANGY AND SWEET DINER SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
- In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.
THREE-TONE POWER SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the green cabbage, red cabbage and carrots. Pour in the dressing and mix together. Let stand 30 minutes before serving. Season with salt and pepper, if needed.
POWER SMOOTHIE
Provided by Jeff Mauro, host of Sandwich King
Time 5m
Yield 1 smoothie
Number Of Ingredients 6
Steps:
- Combine the almond milk, kale, powdered peanut butter, protein powder, banana and ice in a blender and blend until smooth. Serve immediately.
PB AND J BLONDIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h30m
Yield 24 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.
- Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
- Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!
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