Pb And J Crunchy Peanut Butter Souffle With Strawberry Sauce Recipes

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

Ingredients

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

THE ULTIMATE STRAWBERRY PB&J

The Ultimate Strawberry PB&J image

Who says peanut butter and jelly sandwiches have to be boring - The Ultimate Strawberry PB&J sure isn't! This double-decker knockout creation has two extra special add-ins. Fresh strawberries & unsalted peanuts!

Provided by Yvonne

Categories Main Course

Time 10m

Number Of Ingredients 5

Ingredients

3 slices Dave's Killer Bread
2 tbsp. natural peanut butter
1 tbsp. raw unsalted peanuts
2 tbsp. strawberry preserves
1/4 c.fresh strawberries (washed, cored, & sliced)

Steps:

Toast Dave's Killer Bread until golden brown. Spread one piece of bread with peanut butter and sprinkle with peanuts. Top with another slice of bread. Spread second slice with strawberry preserves and cover with fresh sliced strawberries. Top with final slice of bread.

Nutrition Facts : Calories 285 kcal, Carbohydrate 35 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 291 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

PB & J CUPS

PB & J Cups image

Provided by Valerie Bertinelli

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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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