Jellypinwheels Recipes

CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
• To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
• On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

JELLY PINWHEELS

Steps:

• Prepare a 25 x 25 slice tin with a very light spray of cooking oil - you do not want it to taste of oil!
• In a microwave proof bowl add the jelly crystals and cold water
• Heat on high for 1 minute, stir & check if crystals have dissolved, if not heat for a further 10 seconds.
• Add marshmallows and stir lightly into jelly.
• Heat for 15-30 seconds (only until marshmallows just begin to puff up **see below!)
• Using a whisk quickly mix together the ingredients until the marshmallow has completely dissolved.
• Pour into prepared slice tin and set on a level shelf in your refrigerator for an hour or until set
• Remove from the fridge and carefully pull away the mixture from one side of the tin to see if it will come away cleanly.
• Gently lift the set mixture onto a clean dry surface, marshmallow side up.
• If you feel it will catch at the sides of the tin gently run a knife around the edge.
• Begin at one end and with gently roll the jelly with the fingers of both of your hands, keeping the roll as firm and tight as possible.
• Mine always has funny ends - don't worry!
• Set seam side down on bench
• Get a clean piece of cotton about 15-20 cm long
• Slide the cotton under the roll about 1cm from the end and cross it over the top of the roll, pulling the cotton tight until it cuts through the rollup.
• Continue to do this every 1 cm down the roll until you have completely sliced it.
• Display on a plate and serve!
• Keep in fridge until ready to serve, best eaten the day it is made.

JELLO PINWHEELS

Steps:

• Lightly spray an 8 or 9 inch square pan with cooking spray.
• Mix gelatin and water in 1 1/2-2 qt microwavable bowl.
• Cook on high 1 1/2 minutes.
• Stir to dissolve completely.
• Add marshmallows to gelatin.
• Microwave one minute or until marshmallows are almost melted.
• Stir until completely melted and mixture is smooth (creamy layer will float to top).
• Pour into prepared pan.
• Refrigerate 45 minutes or until set.
• Loosen edges with knife dipped in warm water.
• Starting at one end, roll up tightly.
• With seam side down, cut into 10-12 1/2 inch slices.
• Serve immediately or refrigerate until ready to serve.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Combine Butter Flavor CRISCO Shortening, JIF Creamy Peanut Butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended.
• Beat in eggs and vanilla.
• Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
• Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with SMUCKER'S Seedless Red Raspberry Jam to within 1/2-inch of edges.
• Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight.
• Heat oven to 375 degrees F. Spray baking sheet with CRISCO No Stick Cooking Spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet.
• Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.

CHRISTMAS PARTY PINWHEELS

Steps:

• In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.