Peanut Butter Jelly Sarnies Food

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PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER AND JELLY PANINI



Peanut Butter and Jelly Panini image

This recipe is simplicity itself and delicious because of the heat. The panini maker puts beautiful grill lines on the bread and melts the peanut butter and jelly inside. This is as different from a regular PB&J as a scooter is from a bicycle. Try it, you and your kids will love it.

Provided by Missy1toe

Categories     One Dish Meal

Time 6m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices bread (I prefer multi-grain for nutrition)
real peanut butter (from Wholefoods of Wild Oats)
grape jelly

Steps:

  • Spread peanut butter liberally on one slice of bread.
  • Spread jelly on the other slice.
  • Put the two pieces together.
  • Place the sandwich on a pre-heated panini maker.
  • Close the top and cook three minutes.
  • Remove, slice in half and serve.
  • (If you have toddlers, you might wait a minute to let the bread cool slightly for them).

PIEROGI - PEANUT BUTTER AND JELLY PIEROGI'S [PEER-OH-GEE]



Pierogi - Peanut Butter and Jelly Pierogi's [peer-Oh-Gee] image

Oh my!! TOTAL COMFORT FOOD! Hot Gooey, Creamy peanut butter and jelly with melted chocolate, What more can you ask for! Oh yes filled into a soft tender dough when fried nice and buttery crisp! I came up with these when we made pierogies this year and had left over dough. I asked my Daughter if she had any preserves, then Peanut butter lightly mixed them together and then asked for chocolate chips and she had mini ones which worked out great!!!! THE REST IS HISTORY! The filling is an estimate so be gentle on your reviews! Please do use my dough Recipe #48587 or your favorite.

Provided by Rita1652

Categories     Breakfast

Time 45m

Yield 35 perogies, 15 serving(s)

Number Of Ingredients 8

2 large eggs
1/2 teaspoon salt
2 cups flour
2 ounces cream cheese
water, as needed depends on how dry flour is
7 -10 tablespoons peanut butter
7 -10 tablespoons jam, of choice
1/4 cup mini chocolate chip (optional)

Steps:

  • In a food processor with the blade pulse flour and salt.
  • Add eggs and cream cheese run processor till crumbly about 20 seconds.
  • Then through tube slowly add luke warm water till dough comes into a ball.
  • Process 6 seconds.
  • If sticky just add a little more flour.
  • Let rest 20 minutes oe more. (For easy rolling).
  • Mean while swirl peanut butter lightly with your choice of jam, jelly or preserves. I do prefer raspberry! Set aside.
  • Roll half the dough on floured surface to about 1/16 inch thick.
  • Cut out 5 inch circles using a glass or cookie form.
  • Fill each circle with about 2 tablespoons of the swirled filling. Add the yummy optional chips.
  • Fold over making sure edges are sealed with no air inside.
  • If dough won`t seal lightly brush water or egg wash on edges and pinch together.
  • Continue till all dough and filling is used up.
  • Cook in salted boiling water with olive oil.
  • Cook 10 at a time do not over crowd.
  • Stir to avoid sticking.
  • About 3 minutes.
  • Remove with slotted spoon and place in bowl.
  • Heat butter and add perogies single layer without overcrowding. Just to brown on both sides.
  • Serve with a LARGE glass of milk! Or top with ice cream.

Nutrition Facts : Calories 153.5, Fat 5.9, SaturatedFat 1.8, Cholesterol 32.4, Sodium 135.6, Carbohydrate 20.8, Fiber 1, Sugar 5.3, Protein 4.8

TRADITIONAL PEANUT BUTTER AND JELLY



Traditional Peanut Butter and Jelly image

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

2 slices sandwich bread
2 tablespoons peanut butter
2 teaspoons grape jelly or 2 teaspoons strawberry jam

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

PEANUT BUTTER AND JELLY SANDWICH



Peanut Butter and Jelly Sandwich image

After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.

Provided by Marla Swoffer

Categories     Breakfast

Time 3m

Yield 1 sandwich

Number Of Ingredients 4

2 slices whole wheat bread (preferably soft)
1 teaspoon butter, the secret ingredient
1 tablespoon peanut butter (I use organic smooth)
2 teaspoons strawberry jam (I use Trader Joe's low sugar)

Steps:

  • Spread a half teaspoon of butter on each slice of bread.
  • Spread one slice with peanut butter.
  • Swirl jam into peanut butter.
  • Cover with other slice of bread.

SUNNY'S EASY PB&J SWIRL BARS



Sunny's Easy PB&J Swirl Bars image

Provided by Sunny Anderson

Categories     dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
3 sleeves (28 crackers) butter crackers
1/3 cup packed light brown sugar
3/4 cup (1 1/2 sticks) salted butter, melted
1 1/2 cups creamy peanut butter
1/2 cup light brown sugar
3 tablespoons unsalted butter, melted
1/2 cup seedless strawberry jam, lightly whisked to loosen

Steps:

  • Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
  • In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
  • Preheat the oven to 350 degrees F.
  • Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
  • Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
  • Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

PEANUT BUTTER 'N' JELLY BARS



Peanut Butter 'N' Jelly Bars image

These are delicious, chewy bar cookies that are made with ingredients we always have on hand. They freeze well too!

Provided by Sherri35

Categories     Bar Cookie

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 7

3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup peanut butter
2 eggs, slightly beaten
1 cup grape jelly or 1 cup jam (or your favorite flavor)

Steps:

  • Combine flour, sugar and baking powder.
  • Cut in butter and peanut butter until mixture resembles coarse meal.
  • Stir in eggs, mixing well until all flour is incorporated.
  • Press half of mixture into greased 13x9x2 baking pan.
  • Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter).
  • Crumble remaining dough over jelly.
  • Bake in preheated 375 degree oven for 30 to 35 minutes.
  • Cool and cut into bars.

PB & J CUPS



PB & J Cups image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

12 ounces bittersweet chocolate chips
3/4 cup smooth peanut butter
1/2 cup confectioners' sugar
Nonstick cooking spray
6 tablespoons strawberry jelly
Flaky sea salt, for garnish (optional)

Steps:

  • Line 8 cups in a 12-cup muffin tin with cupcake liners.
  • Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
  • Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
  • Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
  • Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
  • The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

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