Pbj Clean Strawberry Crunch Recipe By Tasty

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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

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 CHEESECAKE RECIPE BY TASTY



PB & J Cheesecake Recipe by Tasty image

This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h5m

Yield 8 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 graham cracker, 4.8-ounce sleeve (136 G)
1 ½ cups salted peanut, roasted
¼ cup brown sugar
1 tablespoon unsalted butter, melted
3 tablespoons creamy peanut butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ cup freeze-dried strawberry, finley ground
hot water, for water bath
¼ cup water
½ cup sugar
1 cup salted peanut, roasted
½ cup strawberry preserve, melted
3 strawberries, halved

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
  • Add the graham crackers to a food processor and process until broken down into coarse crumbs.
  • Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
  • Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
  • Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
  • Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
  • Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
  • Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
  • Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
  • Pour the filling into the crust.
  • Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
  • Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Make the candied peanuts: Line a baking sheet with parchment paper.
  • In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
  • Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
  • Slice and serve.
  • Enjoy!

PBJ VICTORIA SPONGE RECIPE BY TASTY



PBJ Victoria Sponge Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, baking powder, milk, butter, eggs, strawberry jam, icing sugar, butter, icing sugar, peanut butter

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

1 ½ cups self-raising flour
1 cup caster sugar
1 teaspoon baking powder
2 teaspoons milk
¾ cup butter
4 eggs, beaten
strawberry jam
icing sugar
½ cup butter
1 cup icing sugar
⅓ cup peanut butter

Steps:

  • Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
  • Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
  • Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
  • To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
  • Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
  • Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
  • Place the jam covered sponge on top of the peanut butter covered sponge.
  • Sprinkle cake with icing sugar.
  • Enjoy!

Nutrition Facts : Calories 567 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 1 gram, Protein 8 grams, Sugar 36 grams

PJ



PJ image

Great fruity punch with a serious kick!. Be very careful though, it will sneak up on ya! I use a large cooler to mix it in, because it makes five gallons. You can really play with the ingredients, basically just put in whatever you like.

Provided by ADWANA

Categories     Drinks Recipes

Time 20m

Yield 80

Number Of Ingredients 11

1 gallon 190 proof grain alcohol
1 (46 fluid ounce) can pineapple juice
2 gallons cherry juice
2 (4 ounce) packets sweetened tropical punch flavored drink mix powder
1 gallon water
6 apples, cored and sliced with peel
6 oranges, sliced into rounds
30 seedless green grapes
20 strawberries, hulled
4 lemons, sliced
4 limes, sliced

Steps:

  • In a 5 gallon container, combine grain alcohol, pineapple juice, cherry juice, drink mix powder and water. Add apples, oranges, grapes, strawberries, lemons and limes. Stir gently and serve.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 20 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 14.4 mg, Sugar 18.7 g

PB&J SMOOTHIE



PB&J Smoothie image

A tasty - and surprisingly satisfying - smoothie inspired by everyone's favorite sandwich.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 5

1 medium banana*
1/2 cup almond milk (I use unsweetened) (or milk of choice)
2 tablespoons peanut butter (I like creamy natural-style + more for topping if desired)
1/2 cup frozen strawberries**
1/2 cup ice cubes

Steps:

  • Place all ingredients in a blender and puree until smooth. Pour into a glass.
  • Drizzle with additional peanut butter if desired. If your peanut butter is thick to drizzle, place it in a microwave-safe bowl and microwave for about 30 seconds until thinned; it should be easier to drizzle when warm.

PB&J: CLEAN CINNAMON LIFE RECIPE BY TASTY



PB&J: Clean Cinnamon Life Recipe by Tasty image

Here's what you need: cinnamon raisin bread, crunchy peanut butter, strawberry jelly

Provided by Codii Lopez

Categories     Lunch

Yield 1 serving

Number Of Ingredients 3

2 slices cinnamon raisin bread
¼ cup crunchy peanut butter
2 tablespoons strawberry jelly

Steps:

  • Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
  • Sandwich the slices together. Cut off the crusts.
  • Enjoy!

Nutrition Facts : Calories 757 calories, Carbohydrate 88 grams, Fat 39 grams, Fiber 8 grams, Protein 23 grams, Sugar 24 grams

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