Pbj Spirals Recipes

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PB AND J CINNAMON BUNS



PB and J Cinnamon Buns image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 buns

Number Of Ingredients 15

80 milliliters (1/3 cup) whole milk
40 grams (3 tablespoons) unsalted butter, plus more for the cake tin
1 tablespoon smooth peanut butter
250 grams (2 cups) all-purpose flour, plus more for dusting
100 grams (3/4 cup) bread flour
45 grams (3 tablespoons) superfine sugar
1 teaspoon salt
One 7-gram (1/4-ounce) packet active dry yeast
1 medium egg
Vegetable oil or other neutral oil, for the bowl
3/4 cup smooth peanut butter
3/4 cup raspberry jam
180 grams (1 1/2 cups) powdered sugar
3/4 teaspoon vanilla extract
2 to 3 tablespoons whole milk

Steps:

  • For the dough: In a microwave-safe bowl, add the milk, butter, peanut butter and 80 milliliters (1/3 cup) water and microwave until the butter is melted, about 30 seconds. Allow to cool until lukewarm to the touch.
  • In the bowl of a stand mixer, add the all-purpose and bread flours, superfine sugar, salt and yeast and attach a dough hook. Turn the mixer to low speed and then slowly pour in the butter mixture. Add the egg and knead on medium speed for 2 minutes. Transfer the dough to a floured work surface. Knead with your hands until you have a smooth, soft and elastic dough. Put the dough into a lightly oiled bowl, cover and let stand for 15 minutes.
  • Transfer the dough to a floured work surface. Using a rolling pin, roll the dough into a rough rectangle about 17 inches wide and 12 inches tall. The dough should be about 1/4 inch thick. Use a pastry wheel or knife to trim off any rough edges and create an even rectangle.
  • Butter a 7-inch cake tin with a removable base and set aside.
  • For the filling: Spread the peanut butter on top of the dough to the edges, leaving a small (1/2-inch) border uncovered at the top and bottom of the dough (tip: if your peanut butter is slightly too stiff to spread, pop it in the microwave for 30 seconds). Repeat the process with the jam. Use a knife or pastry wheel to cut long strips of dough 2 inches wide. Roll each strip into a tight spiral and transfer to the prepared cake tin. Leave enough space between each for them to proof. Cover with a damp tea towel and allow to rise until the buns have doubled in size, 1 to 1 1/2 hours.
  • Preheat the oven to 170 degrees C/340 degrees F.
  • Bake until golden brown on top, about 25 minutes. If the buns are browning too quickly, simply cover them with aluminum foil.
  • For the icing: Meanwhile, add the powdered sugar and vanilla to a medium bowl. Add 1 tablespoon of milk and whisk the mixture together. Add more milk, 1 teaspoon at a time, until the icing is lump-free and thick but still runny.
  • Assembly: Remove the buns immediately from the cake tin, then spread the icing over top. Best served immediately.

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.

CHEDDAR SPIRALS



Cheddar Spirals image

'Our kids just love this and will sample a spoonful right from the slow cooker when they walk by,' says Heidi Ferkovich of Park Falls, Wisconsin. 'Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to the cheesy pasta for a hearty all-in-one dinner.'

Provided by Allrecipes Member

Time 2h50m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package spiral pasta
2 cups half-and-half cream
1 (10.75 ounce) can condensed Cheddar cheese soup
½ cup butter, melted
4 cups shredded Cheddar cheese

Steps:

  • Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 15.6 g, Cholesterol 80.6 mg, Fat 27.1 g, Fiber 0.7 g, Protein 13.9 g, SaturatedFat 17.1 g, Sodium 495.7 mg, Sugar 0.5 g

PEANUT BUTTER AND JELLY SUSHI ROLLS



Peanut Butter and Jelly Sushi Rolls image

These are so cute--I always make them for the kids when we have sushi. They think they are getting what we have.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 5m

Yield 8 rolls, 1 serving(s)

Number Of Ingredients 3

2 tablespoons creamy peanut butter
2 tablespoons jelly (pick your favorite) or 2 tablespoons preserves (pick your favorite)
2 slices bread

Steps:

  • Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
  • Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.
  • Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Nutrition Facts : Calories 432.4, Fat 17.8, SaturatedFat 3.7, Sodium 415.2, Carbohydrate 59.1, Fiber 3.6, Sugar 24.5, Protein 12

PBJ-STUFFED FRENCH TOAST



PBJ-Stuffed French Toast image

"I used some of my favorite foods to create this...and now it's become a favorite recipe to serve drop-in friends. They love it!" Ruth Ann Bott - Lake Wales, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

3 tablespoons cream cheese, softened
2 tablespoons creamy peanut butter
4 slices Italian bread (3/4 inch thick)
2 tablespoons red raspberry preserves
2 eggs
1 tablespoon evaporated milk
Maple syrup, optional

Steps:

  • In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip sandwiches into egg mixture., In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired.

Nutrition Facts : Calories 465 calories, Fat 23g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 567mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.

PEANUT BUTTER SPIRALS



Peanut Butter Spirals image

Make and share this Peanut Butter Spirals recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup peanut butter
3/4 cup vegetable stock
3 tablespoons soy sauce (low-sodlum if you are a salt watcher)
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
1 tablespoon honey or 1 tablespoon rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
10 ounces spiral shaped pasta or 10 ounces rotini pasta, cooked, drained and kept warm
1 1/2 cups frozen green peas, thawed
chili oil or Tabasco sauce

Steps:

  • Add the first 7 ingredients to a blender or food processor.
  • Process until smooth.
  • Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well.
  • Add in chili oil or Tabasco sauce to taste if you want a spicier flavor.
  • **note--the peanut butter sauce thickens as it stands. Mix in a little water if the dish sits awhile before serving, or before serving leftovers the next day.

Nutrition Facts : Calories 347.6, Fat 11.7, SaturatedFat 2.4, Sodium 646.5, Carbohydrate 48.2, Fiber 4.5, Sugar 7.8, Protein 14.5

CHEDDAR SPIRALS



Cheddar Spirals image

'Our kids just love this and will sample a spoonful right from the slow cooker when they walk by,' says Heidi Ferkovich of Park Falls, Wisconsin. 'Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to the cheesy pasta for a hearty all-in-one dinner.'

Provided by Allrecipes Member

Time 2h50m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package spiral pasta
2 cups half-and-half cream
1 (10.75 ounce) can condensed Cheddar cheese soup
½ cup butter, melted
4 cups shredded Cheddar cheese

Steps:

  • Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 15.6 g, Cholesterol 80.6 mg, Fat 27.1 g, Fiber 0.7 g, Protein 13.9 g, SaturatedFat 17.1 g, Sodium 495.7 mg, Sugar 0.5 g

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