PEANUT BUTTER & JELLY SPIDERS RECIPE BY TASTY
Here's what you need: whole grain bread, nut butter, jelly, pretzel sticks, raisins
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 1 spider
Number Of Ingredients 5
Steps:
- Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
- Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
- Place peanut butter round and jelly round together to create the "body" of the spider.
- Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the "spider legs."
- Place raisins on the sandwich to create the "eyes."
- Enjoy!
Nutrition Facts : Calories 72 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 5 grams
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
PECAN-CARAMEL SPIDERS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 30 Spiders
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
- Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
- Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
- Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
- Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
- Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
- Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.
RASPBERRY FARM JELLY WITH PEANUT BUTTER AND APPLESAUCE SHORTBREAD SPIDERS
Provided by Food Network
Categories dessert
Time 1h45m
Yield twelve 2-inch spiders
Number Of Ingredients 17
Steps:
- For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.
- Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator.
- For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside.
- For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.
- Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool.
- Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly.
- To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag.
- Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.
PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS
My kids love these! They also love to help me make them. I let them put the dollops of peanut butter and jelly inside. What fun, and yummy too!
Provided by OhSheila
Categories Lunch/Snacks
Time 40m
Yield 12-14 Puffs, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
- Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
- Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.
Nutrition Facts : Calories 150.7, Fat 8.1, SaturatedFat 1.7, Sodium 80.3, Carbohydrate 17.8, Fiber 1.2, Sugar 12.2, Protein 4.1
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