PB AND J BURGER
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 burger (plus 4 quarts blackberry jam
Number Of Ingredients 7
Steps:
- For the blackberry jam: Cook the blackberries in a large, tall stockpot over medium-high heat, stirring to keep the mixture from sticking or scorching, until the berries have broken down and become liquid, 8 to 10 minutes. Add the sugar, and cook, stirring so it doesn't burn, until the mixture is loose and runny. Optionally, if you want to remove the seeds, strain the mixture through a strainer and then return it to the pot before proceeding.
- Stir in the pectin a little at a time, following the instructions on the pectin container, until the jam reaches your desired consistency (remember that the jam will continue to firm as it cools). Let cool completely. Refrigerate the jam in an airtight container for up to 1 month.
- For the burger: Heat a cast-iron skillet over medium-high heat. When hot, put the patty in the skillet and press it into a flat round burger with a spatula. Sprinkle the burger with salt and pepper and weigh it down with a small plate or empty saucepan; the perfect burger is cooked by placing a weight of some kind on top and only flipping it once during the process. When the burger is halfway done, after 3 to 5 minutes, flip it over, sprinkle with more salt and pepper and cook until desired doneness, another 3 to 5 minutes.
- Spread the peanut butter on the bottom bun and 2 tablespoons of the blackberry jam on the top bun. Add the finished burger on top of the peanut butter and flip the top bun over allowing the peanut butter to melt and the jam to ooze all over. Oh and don't forget the napkins.
PBJ FRENCH TOAST
If you love 'pb and j sandwiches,' you will love this!
Provided by cindy67
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
- Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
- Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 68 g, Cholesterol 168.1 mg, Fat 19.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 4.9 g, Sodium 538.3 mg, Sugar 25.2 g
PB&J SPIRALS
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
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&J CUPCAKES
We added creamy peanut butter to Betty Crocker™ Super Moist™ yellow cake batter to make these yummy peanut butter cupcakes that are topped with a peanut-butter-and-jelly-infused frosting.
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
- In large bowl, mix flour, baking powder and salt; set aside.
- In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
- Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
- Fill paper baking cups 2/3 full with batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
- Spread each cupcake with frosting.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 3 g, TransFat 0 g
PB&J APPETIZERS
It's just not fair for kids who hate some of those "adult" appetizers that have fancy stuff on them like olives and Brie and other stuff they've never tasted or even heard of. This will suit their taste buds and even be "fancy" enough to make them feel all grown up. It's cheap and easy enough for Mom to throw together for play dates or when a friend drops by with their kids in tow. Also easy enough to substitute diabetic jam for a sweet treat for those who have to go sugarless.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 5m
Yield 32 appetizers
Number Of Ingredients 3
Steps:
- Smear on the peanut butter.
- Smear on the jam.
- Place on a pretty tray and serve to everyone.
- NOTE: If you're having a party and want to let your guests choose their toppings, set out crunchy and smooth P.B. and several jars of various jams, jelly, and preserves, all-natural fruit, etc. and let your guests make their own.
Nutrition Facts : Calories 32.8, Fat 1.6, SaturatedFat 0.3, Sodium 46.2, Carbohydrate 3.9, Fiber 0.3, Sugar 1.1, Protein 1
PB & J CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
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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