Peanut Butter And Jelly Squeeze Tortilla Recipes

PEANUT BUTTER AND JELLY SQUEEZE TORTILLA

Steps:

• To prepare the plastic bags so filling can be squeezed onto tortillas cut 1/4-inch piece from bottom corner of each of 4 resealable snack-sized plastic bags. Fold up the cut corner 2 times to seal; secure with small piece of cellophane tape.
• In small bowl, combine peanut butter and honey; mix well. Divide peanut butter mixture evenly into 2 of the cut-and-folded bags; seal bags. Divide jelly evenly into remaining 2 bags; seal bags. Wrap 2 tortillas in plastic wrap; repeat with remaining 2 tortillas.
• In 2 lunch bags, pack wrapped tortillas and filled plastic bags. Store at room temperature.
• At lunch time, remove tape from bags of peanut butter mixture and jelly. Squeeze onto tortillas; fold or roll up.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

TRADITIONAL PEANUT BUTTER AND JELLY

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.

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

PEANUT BUTTER QUESADILLAS

Steps:

• Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

PEANUT BUTTER AND JELLY SNACK MIX

Steps:

• Heat oven to 350°F. In large bowl, mix cereals and pretzels. Set aside.
• In 1-quart saucepan, heat peanut butter and butter to boiling, stirring constantly until melted and smooth. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 13x9-inch pan. Bake 5 minutes.
• Meanwhile, in small microwavable bowl, microwave jelly uncovered on High about 30 seconds or until melted. Drizzle jelly over cereal mixture. Bake 5 minutes longer. Stir in raisins. Spread on waxed paper until cooled. Store in airtight container.

PEANUT BUTTER & JELLY DONUT HOLES RECIPE BY TASTY

Steps:

• Cut each biscuit into 4 equal sections and roll each into a small ball between your hands.
• In a medium saucepan over medium-high heat, heat oil to about 350˚F (180˚C).
• Fry doughnut holes in batches for 3-5 minutes, or until golden on all sides.
• Allow doughnut holes to cool and prepare jelly in piping bag with small circular tip.
• Inject each doughnut with roughly 1 teaspoon of jelly, or until filled.
• In a small bowl, combine melted butter, peanut butter, and powdered sugar. Whisk together until smooth.
• Dip each hole into the glaze, or warm the glaze slightly in the microwave and pour over each hole.
• Allow glaze to set.
• Enjoy!

PBJ ON A STICK

Steps:

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