Peanut Butter And Jelly Puffs For Small And Big Kids Recipes

PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS

Steps:

• Preheat oven to 375°F.
• Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
• Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
• Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER AND JELLY OATMEAL

Steps:

• Bring water to a boil, then add oats, salt, cinnamon, brown sugar and raisins.
• Cook for 5 minutes, checking to make sure it doesn't get too dry. If it is dry, add extra water.
• Stir in peanut butter.
• Serve hot with your favorite jelly.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 400.
• Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
• In a large mixing bowl, stir together flour, sugars, baking powder and salt.
• Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
• Add milk, oil and eggs and stir until moistened.
• Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
• Spoon remaining batter over the jam in each muffin cup.
• Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

PEANUT BUTTER AND JELLY DESSERT PIZZA

Steps:

• Place pizza dough on cookie sheet or in pizza pan.
• Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency.
• Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.
• Take strawberry preserves and put in a bowl.
• Break preserves up so they are easily spreadable.
• Spread preserves over top of peanut butter.
• Place pizza in oven at 375F for about 8-10 minutes, keeping and eye on it.
• When the crust is golden brown and the jelly is bubbling, the pizza is done.
• Let cool some; cut and serve while still warm.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.

PEANUT BUTTER AND JELLY BROWNIES

Steps:

• Preheat oven to 350°F
• Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended.
• Add eggs and vanilla; mix well.
• Add flour and salt; beat until well blended.
• Stir in chocolate.
• Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan.
• Grease foil.
• Spread batter into prepared pan.
• Drop jam by spoonfuls over batter; swirl with knife to marbleize.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
• Cool in pan.
• Lift dessert from pan, using foil handles.
• Cut into 24 squares to serve.