PEANUT BUTTER & JELLY SPIDERS RECIPE BY TASTY
Here's what you need: whole grain bread, nut butter, jelly, pretzel sticks, raisins
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 1 spider
Number Of Ingredients 5
Steps:
- Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
- Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
- Place peanut butter round and jelly round together to create the "body" of the spider.
- Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the "spider legs."
- Place raisins on the sandwich to create the "eyes."
- Enjoy!
Nutrition Facts : Calories 72 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 5 grams
PEANUT BUTTER & JELLY FRITTERS RECIPE BY TASTY
Give your PB & J an upgrade by using canned biscuit dough instead of traditional sandwich bread, then pan-fry in ghee for a crispy, golden crust.
Provided by Matt Ciampa
Categories Breakfast
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll each biscuit into a 5-inch (12.7 cm) circle.
- Spread the peanut butter in the center of 2 biscuits and add the jelly to the center of the remaining 2 biscuits.
- Use a pastry brush or your fingers to lightly dampen the edges of the biscuits with water; then fold the peanut butter biscuits over the jelly biscuits and press the edges together to seal well.
- Use a 4-inch cutter to punch out the center of the biscuit sandwiches, making sure the edges are still sealed well. Discard the dough scraps.
- Refrigerate the sandwiches for 30 minutes.
- Melt 1 tablespoon of ghee in a medium nonstick skillet over medium-low heat. Add the sandwiches and cook for 4-5 minutes, until golden brown and crusty. Flip, add the remaining butter, and cook for 3-4 minutes more, until golden brown and crusty.
- Dust with powdered sugar before serving.
- Enjoy!
PEANUT BUTTER AND JELLY DONUT SANDWICHES
Provided by Robert Irvine : Food Network
Categories dessert
Time 20m
Yield 16 donut triangles
Number Of Ingredients 10
Steps:
- Lay out the slices of bread and spread approximately 1 tablespoon peanut butter on each of 4 slices and approximately 1 teaspoon jelly on each of the other 4 slices. Pair them together to make peanut butter and jelly sandwiches.
- Heat canola oil in a deep-fryer to 375 degrees F. Mix flour, cornstarch, and baking powder and add energy drink in a stream while whisking constantly. Dip sandwiches into the batter or ladle batter over them.
- Deep-fry until golden brown. Drain on paper toweling. Mix cinnamon and sugar in a bowl and sift onto fried sandwiches while they are still hot. Slice the donut sandwiches into diagonal quarters while still warm, and serve.
TRADITIONAL PEANUT BUTTER AND JELLY
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Provided by gourmetmomma
Categories One Dish Meal
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9
CRISPY CREEPY CRAWLY SPIDER BITES
Provided by Food Network
Categories dessert
Time 3h10m
Yield twenty spiders
Number Of Ingredients 16
Steps:
- For the crunch: Place the milk chocolate in a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. (Alternatively, use a double boiler.) Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth. Remove from the heat and stir in the cookie crumbs, peanut butter and butter. Reserve 1/2 cup of the mixture and set aside. Form twenty 1/2-inch balls with the remaining crunch. Press your thumg into the center of each ball to make a hollow center. With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms. Set aside at room temperature until you are ready to assemble the spiders.
- For the chocolate ganache: Place the dark chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour over the dark chocolate. Let stand without stirring for a couple of minutes in order to let some of the chocolate melt. Stir in the butter, corn syrup and rum. Mix until smooth. Let sit at room temperature until you are ready to assemble the spiders.
- For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside. Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar. Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar. Boil for approximately 3 to 4 minutes. Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool.
- To assemble: Place the milk chocolate in a large heatproof bowl. Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth.
- Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off. Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies. Refrigerate for about 20 minutes.
- Lay a sheet of parchment paper over a flat surface. Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up. Attach the spider body to the arranged legs. Dust with cocoa powder, if desired.
PEANUT BUTTER & JELLY FILLED SPIDERS
Another fun Halloween recipe. This one is really quick, it uses frozen bread dough. Photo of this recipe in on the cover of my cookbook: Book#134181
Provided by Annacia
Categories Yeast Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Prepare two baking sheets with cooking spray; set aside.
- In a small bowl, combine peanut butter and jam; set aside.
- Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
- To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs.
- Roll each of these pieces into thin ropes, each being eight inches long.
- Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
- For the spider's body, divide a second piece of dough, one twice as large as the other.
- On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
- Place two teaspoons peanut butter and jam mixture onto center of circle.
- Bring ends of dough up together and seal seams.
- Gently roll this piece of dough into a ball; set aside.
- Roll smaller piece of dough in a round ball (this will be the spider's head).
- Place peanut butter filled body and head centered on top of the four ropes of dough.
- Finish with remaining pieces of dough to make eight spiders. Each spider should have eight legs.
- Let rise until doubled in size, one hour.
- Bake in a 375 degree oven for ten minutes, or until golden brown.
Nutrition Facts : Calories 62.2, Fat 2.2, SaturatedFat 0.5, Sodium 38.7, Carbohydrate 9.3, Fiber 0.5, Sugar 5.4, Protein 1.7
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