NO-BAKE PB&J SANDWICH CHEESECAKE
If you love PB&J, you'll love this giant no-bake cheesecake. Strawberry jelly gelatin and peanut butter cheesecake are sandwiched between not one, but two peanut butter cookie crusts.
Provided by Food Network Kitchen
Categories dessert
Time 9h55m
Yield 9 to 12 servings
Number Of Ingredients 15
Steps:
- For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
- Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
- For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
- For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
- Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
- Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
- Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.
PB&J TEA SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 10 tea sandwiches
Number Of Ingredients 6
Steps:
- Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
- Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.
P.B.J.(SANDWICH-SHAPED ) COOKIES:
These are the "CUTEST" cookies I ever saw!! So much Fun to make & the Kids can help with the jelly!! They are a Big hit with the grownups as well as the kids! One of my friends at work made them & brought them in AND I just had to get this recipe & I am gald I did !The time is split up because of the refrigeration on the dough! So the dough can be made the day before if you wish! Its EASY & FUN & CUTE !!
Provided by Poker
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
- Beat in egg & vanilla until well mixed.
- Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
- Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
- Wrap & refrigerate dough several hours or until firm enough to slice.
- Heat oven to 350*f.
- Lightly grease 2 baking sheets.
- With sharp knife, cut dough crosswise into 1/4- inch thick slices.
- Place slices, 1 inch apart, on greased baking sheet.
- If necessary, reshape cookie slices to resemble a slice of bread.
- Bake cookies 8-10 minutes ot until just golden brown at edges.
- Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
- Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
- Gently press cookies together to spread jelly evenly.
- Store in airtight container.
PB&J SANDWICH
Make and share this Pb&j Sandwich recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 2m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Spread 3 slices of bread with peanut butter.
- Spread jelly on top of that (I know it's a bit messy but it tastes so much better than putting it on the other slice).
- Top with other piece of bread.
- Cut into either 2 or 4 triangles each.
- Serve.
Nutrition Facts : Calories 282.9, Fat 9.7, SaturatedFat 2, Sodium 420.2, Carbohydrate 43.1, Fiber 2.4, Sugar 14.4, Protein 7.9
PB&J COOKIE CUTTER SANDWICHES
Get creative with PB&J Cookie Cutter Sandwiches! Experiment with these open-face PB&J sandwiches by using different jelly flavors and cookie cutter shapes.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bread slices into large bear or gingerbread man shape using a cookie cutter or sharp knife. Discard bread trimmings or reserve for another use.
- Spread bread with peanut butter, then top with jam.
- Decorate with marshmallows.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 10 g, Protein 5 g
TRADITIONAL PEANUT BUTTER AND JELLY
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Provided by gourmetmomma
Categories One Dish Meal
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread the peanut butter on one piece of bread.
- Spread the jelly on the other side.
- Put the two pieces of bread together to form a sandwich.
- Toddler adaptation: cut off crusts before serving.
Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9
THE ULTIMATE PB&J SANDWICH
This is simply the best way EVER to make a PB&J sandwich. I now am addicted to these sandwiches!
Provided by Katrina
Categories Lunch/Snacks
Time 8m
Yield 1 yummy sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread jelly on one slice of bread.
- Spread peanut butter on other slice of bread.
- Put bread pieces together.
- Put the whole sandwich in the toaster (on like med. heat).
- Let it toast, but watch it so it doesn't burn!
- Enjoy!
Nutrition Facts : Calories 292.4, Fat 10.3, SaturatedFat 2.2, Sodium 282.5, Carbohydrate 45, Fiber 3.4, Sugar 15.2, Protein 8.2
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