PEANUT BUTTER JELLIES RECIPES

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TRADITIONAL PEANUT BUTTER AND JELLY RECIPE - FOOD.COM



Traditional Peanut Butter and Jelly Recipe - Food.com image

Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.

Total Time 2 minutes

Prep Time 2 minutes

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, FatContent 17.8, SaturatedFatContent 3.6, CholesterolContent 0, SodiumContent 491.6, CarbohydrateContent 41.4, FiberContent 3.3, SugarContent 12.3, ProteinContent 11.9

PEANUT BUTTER AND JELLY PANINI RECIPE - FOOD.COM



Peanut Butter and Jelly Panini Recipe - Food.com 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.

Total Time 6 minutes

Prep Time 3 minutes

Cook Time 3 minutes

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).

Nutrition Facts : Calories 133, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 255.5, CarbohydrateContent 25.3, FiberContent 1.2, SugarContent 2.1, ProteinContent 3.8

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