Pbjwithatwist Recipes

PB&J WITH A TWIST

Pb&j With a Twist image

Make and share this Pb&j With a Twist recipe from Food.com.

Provided by animal_luver

Categories Kid Friendly

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 pita pocket
1 jar of jif peanut butter
1 jar of smucker's jelly

Steps:

Simply get out your pb&j, but instead of spreading it across the bread, spread it inside the pita pocket!
This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches, but there are different ways to use it!
Can be used with different toppings, too.

Nutrition Facts : Calories 3335.6, Fat 272.4, SaturatedFat 55.6, Sodium 2796.6, Carbohydrate 138.9, Fiber 33.7, Sugar 50.5, Protein 140.8

PB&J OVERNIGHT OATS RECIPE BY TASTY

PB&J Overnight Oats Recipe by Tasty image

Here's what you need: rolled oats, milk, vanilla greek yogurt, strawberry jam, nut butter, vanilla extract, chia seed, strawberry

Provided by Betsy Carter

Categories Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

⅔ cup rolled oats
⅔ cup milk, of your choice
½ cup vanilla greek yogurt
1 tablespoon strawberry jam
3 tablespoons nut butter
½ teaspoon vanilla extract
1 teaspoon chia seed, optional
strawberry, quartered, to serve

Steps:

In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.
Seal and place in the refrigerator overnight for up to five days.
Top with additional strawberries, if desired.
Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 9 grams, Protein 21 grams, Sugar 19 grams

PEANUT BUTTER AND JELLY TART

Peanut Butter and Jelly Tart image

The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h35m

Yield Makes 8 to 10 triangles

Number Of Ingredients 6

Ingredients

1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup smooth sweetened peanut butter, such as Jif
1/4 cup raspberry, strawberry, or grape jelly, melted

Steps:

Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.

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