Pb And J Pockets Recipes

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PB AND J POCKETS



PB and J Pockets image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 12 sandwiches

Number Of Ingredients 3

24 slices sandwich bread
Peanut butter, for spreading
Fruit preserves, for spreading

Steps:

  • Spread a slice of sandwich bread with peanut butter, and another slice with fruit preserves.
  • Sandwich the two pieces together and cut with a cookie cutter into a fun shape. Repeat with the remaining bread and fillings.
  • To freeze, place the sandwiches on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.

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 POPS



PB and J Pops image

Homemade peanut butter-swirl ice cream is the star of this take on a perennial favorite. Graham crackers are covered with a layer of strawberry jam before the ice cream is sandwiched between them. Chopped peanuts can be pressed into the sides for those who like a bit of crunch.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 20

Number Of Ingredients 4

Peanut Butter-Swirl Ice Cream
1 pound graham crackers
16 ounces strawberry jam
1 cup unsalted peanuts, chopped (optional)

Steps:

  • Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 12 squares, 2 1/2 inches each. Transfer to a parchment-lined baking sheet; freeze at least 3 hours. Repeat with smaller pan, making 9 squares.
  • Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with about 1 1/2 teaspoons jam; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice-cream squares between graham crackers, jam facing ice cream. Insert a wooden pop stick into each.
  • Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Pat gently with your hand to adhere. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in an airtight container, for up to 2 weeks.

PBJ ON A STICK



PBJ on a Stick image

Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks. -Sara Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 skewers.

Number Of Ingredients 4

2 peanut butter and jelly sandwiches
1 cup seedless red or green grapes
1 small banana, sliced
4 wooden skewers (5 to 6 inches)

Steps:

  • Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

Nutrition Facts : Calories 415 calories, Fat 14g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 63g carbohydrate (30g sugars, Fiber 7g fiber), Protein 13g protein.

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