UR MY PEANUT BUTTER TO MY JELLY RECIPES

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PEANUT BUTTER AND JELLY REVISITED RECIPE | MYRECIPES



Peanut Butter and Jelly Revisited Recipe | MyRecipes image

Using cinnamon-raisin bread puts a fresh touch on the traditional peanut butter and jelly sandwich.

Provided by MyRecipes

Yield 1 adult serving (serving size: 1 sandwich)

Number Of Ingredients 3

1 tablespoon natural peanut butter (such as Smucker's)
2 (1-ounce) slices whole-grain cinnamon-raisin bread
2 teaspoons any flavor of fruit spread (such as Polaner All-Fruit)

Steps:

  • Spread peanut butter evenly on one side of a bread slice; spread fruit spread on one side of remaining bread slice. Press bread together, and cut into squares.
  • for your toddler: Serve the sandwich with baby carrots and milk.
  • Mini PB&J Sandwiches variation: Use a slightly toasted whole-wheat mini bagel in place of the bread slices. Cut the sandwich in half before serving. CALORIES 192; FAT 4g (sat 2g, mono 4g, poly 7g); PROTEIN 5g; CARB 6g; FIBER 7g; CHOL 0mg; IRON 4mg; SODIUM 126mg; CALC 14mg
  • kitchen tip: If you have trouble spreading natural peanut butter after it's been in the refrigerator, try warming a few tablespoons in the microwave for 15 seconds.

Nutrition Facts : Calories 283 calories, CarbohydrateContent 40.7 g, FatContent 11 g, FiberContent 3.1 g, ProteinContent 8 g, SaturatedFatContent 1.1 g, SodiumContent 235 mg

PEANUT BUTTER AND JELLY GEMS RECIPE | MYRECIPES



Peanut Butter and Jelly Gems Recipe | MyRecipes image

Provided by MyRecipes

Yield 56 cookies (serving size: 1 cookie)

Number Of Ingredients 12

? cup butter, softened
¾ cup packed dark brown sugar
½ cup granulated sugar
? cup egg substitute
3 tablespoons chunky peanut butter
2 teaspoons vanilla extract
? cup chopped dry-roasted peanuts
1?½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
Cooking spray
9 tablespoons strawberry fruit spread

Steps:

  • Beat butter with a mixer at high speed until creamy; add brown sugar, beating well. Add granulated sugar and next 3 ingredients; beat until fluffy. Stir in peanuts.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir into peanut butter mixture. Cover dough, and chill 30 minutes.
  • Preheat oven to 350°.
  • Shape dough into 1-inch balls; place 2 inches apart on baking sheets coated with cooking spray. Press thumb in center of each ball to make an indentation.
  • Bake at 350° for 10 to 12 minutes or until lightly browned. Press centers again with thumb while cookies are still warm; fill center of each cookie with about 1/2 teaspoon fruit spread. Cool on pans 2 minutes. Remove from pans, and cool completely on wire racks.

Nutrition Facts : Calories 59 calories, CarbohydrateContent 9.3 g, CholesterolContent 3 mg, FatContent 2.1 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 0.9 g, SodiumContent 55 mg

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  • Bake at 350° for 10 to 12 minutes or until lightly browned. Press centers again with thumb while cookies are still warm; fill center of each cookie with about 1/2 teaspoon fruit spread. Cool on pans 2 minutes. Remove from pans, and cool completely on wire racks.
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