P B And J Stacks Recipes

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P B AND J STRIPS



P B and J Strips image

Check out a quicker way to make cookies with an easy roll-and-slice method.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 48

Number Of Ingredients 7

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1 egg
1 1/2 cups Original Bisquick™ mix
1/3 cup strawberry jam or preserves

Steps:

  • Heat oven to 375°F. In large bowl, beat sugars, peanut butter, shortening and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in Bisquick mix until blended.
  • Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll 3/4 inch in diameter and about 13 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart.
  • Make indentation lengthwise in center of each roll with handle of wooden spoon. Spoon jam into resealable food-storage plastic bag; cut very small (1/4-inch) tip from corner of bag. Squeeze jam evenly into indentations.
  • Bake 9 to 11 minutes until light golden brown and set. Cool on cookie sheet 5 minutes. Cut each roll into 12 slices. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g

P B AND J STACKS



P B and J Stacks image

The kid-pleasing combo is sure to become a pancake favorite!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 6

Number Of Ingredients 7

1 cup fruit jam, jelly or preserves
1 cup maple-flavored syrup
2 cups Original Bisquick™ mix
1/2 cup peanut butter
1 1/2 cups milk
2 eggs
Additional peanut butter, if desired

Steps:

  • In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
  • Heat griddle or skillet over medium-high heat (375°F); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup.

Nutrition Facts : Calories 670, Carbohydrate 110 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 54 g, TransFat 1 g

PB AND J PANCAKES



PB and J Pancakes image

Provided by Sunny Anderson

Time 35m

Yield about 12 pancakes

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter
Blackberry Syrup, recipe follows
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

Steps:

  • Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
  • In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

PB AND J MILLE FEUILLE



PB and J Mille Feuille image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 large sheet frozen puff pastry (about 425 grams/15 ounces)
2 teaspoons granulated sugar
1 brick cream cheese, room temperature (250 grams/8 ounces)
1/2 cup smooth peanut butter (140 grams)
3/4 cup 35% cream, divided (175 milliliters)
3/4 cup plus 1 tablespoon icing sugar, divided (105 grams)
1 1/2 teaspoons vanilla extract, divided
1 cup fresh raspberries (170 grams)
Chopped honey roasted peanuts, optional
Chocolate shavings, optional

Steps:

  • Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
  • Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
  • Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
  • Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
  • Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

PEANUT BUTTER AND JELLY TART



Peanut Butter and Jelly Tart image

The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h35m

Yield Makes 8 to 10 triangles

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup smooth sweetened peanut butter, such as Jif
1/4 cup raspberry, strawberry, or grape jelly, melted

Steps:

  • Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
  • Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
  • Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
  • Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.

PB&J SPIRALS



PB&J Spirals image

Kids young and old love these PB&J treats. Using refrigerated crescent roll dough, they're a fun snack for hungry youngsters to assemble. Parents just have to help with the baking. Plus, they're easy to vary using different jelly flavors and nuts to suit each child's taste. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
8 teaspoons creamy peanut butter
8 teaspoons grape jelly
1/4 cup chopped unsalted peanuts
2 tablespoons confectioners' sugar

Steps:

  • Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape. , Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

PB AND J PANCAKES



PB and J Pancakes image

Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 4

1/2 recipe Old-Fashioned Pancakes
Crunchy peanut butter
Fruit jam
Aluminum foil

Steps:

  • Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!

P B & J STACKS ( PEANUT BUTTER AND JELLY)



P B & J Stacks ( Peanut Butter and Jelly) image

Make and share this P B & J Stacks ( Peanut Butter and Jelly) recipe from Food.com.

Provided by Mindelicious

Categories     Breakfast

Time 30m

Yield 18 pancakes, 6 serving(s)

Number Of Ingredients 6

1 cup fruit jam, jelly or 1 cup preserves
1 cup maple-flavored syrup
2 cups original Bisquick baking mix
3/4 cup peanut butter
1 1/2 cups almond milk or 1 1/2 cups soymilk
2 eggs or 2 egg substitute

Steps:

  • In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
  • Grease griddle with cooking spray.
  • Heat greased griddle or skillet over medium-high heat (375 degrees Fahrenheit).
  • In medium bowl, stir Bisquick mix, 3/4 cup peanut butter, milk and eggs with a wire whisk or fork until blended.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook until edges are dry.
  • Turn; cook until golden.
  • Serve stacks of pancakes with additional peanut butter or bananas and syrup.
  • High Altitude (3500-6500 ft): No change.

PB&J PANCAKE STACK



PB&J Pancake Stack image

Make it a real occasion. Have a large stack of American pancakes. Soft fluffy pillows topped with delicious flavours. And when I think of flavour combinations, the Americans have it right with PB&J or Peanut Butter and Jam to us Brits.

Provided by ELFoodieLife

Time 20m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Combine the flour, salt, baking powder and caster sugar in a bowl
  • Whisk the egg with the milk and cooled melted butter in a separate bowl
  • Now, pour the wet into the dry and whisk until the lumps have disappeared
  • Heat a frying pan over a low/medium heat
  • Add a know of butter or oil to the pan and place a ladle of mixture
  • Once little bubbled begin to appear on the top of the mixture, thats when you want to flip
  • Now cook on the other side then serve and repeat until the mixture has gone
  • Plate up with toppings and ENJOY!

PB&J BITES



PB&J Bites image

These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4

1-1/2 cups quick-cooking oats, divided
1 cup creamy peanut butter
1/2 cup confectioners' sugar
6 teaspoons favorite jam

Steps:

  • Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.

Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

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