Kia Crittenden's Peanut Butter & Jelly recipes - wave3.com-Louisville News, Weather & Sports

Kia Crittenden's Peanut Butter & Jelly recipes

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Peanut Butter and Jelly Sushi Rolls
2 tablespoons creamy peanut butter
2 tablespoons strawberry jelly, or any jam, jelly or preserves of your choice
2 slices bread

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

Peanut Butter and Jelly Blondies
1/2 cup butter, melted (1 stick)
1/4 cup creamy peanut butter, melted
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup jelly (strawberry, grape, raspberry, cherry)

1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
2. In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add 1/4 cup peanut butter and heat for 30 to 45 seconds to soften the peanut butter. Stir until the melted butter-peanut butter mixture is smooth and combined. Add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
3. To the top of the batter, add 1/4 to 1/3 cup peanut butter, dolloped out in 4 or 5 tablespoon-sized mounds. Add 1/4 to 1/3 cup jelly, dolloped out in 4 or 5 tablespoon-sized mounds. Using a knife, marble the peanut butter and jelly in a zig-zag pattern, up and back, back and forth, across the pan until peanut butter and jelly is dispersed and marbled; do not over-do it or surface will look muddy rather than swirled or marbled.
4. Bake for 22 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not over-bake. Allow blondies to cool for at least 45 minutes before slicing and serving. Store blondies in an airtight container at room temperature or in the refrigerator for up to 1 week.

Peanut Butter and Jelly Popcorn Balls
4+ cups of air popped popcorn (approx 2 Tablespoons unpopped kernels)
1/2 cup peanut butter
1/2 cup Brown Rice Syrup (would work the best), Agave Nectar, or pure maple syrup
1/2 tsp vanilla extract
Pinch or two of sea salt
All fruit, no sugar added jelly (amount will vary depending on how much you want to coat the balls)
1. Pop the popcorn, pour into a large bowl and set aside to cool off completely. Make sure to remove any unpopped kernels so you don't break a tooth!
2. In a medium sauce pan mix together the peanut butter, sweetener, vanilla and salt over medium heat. Heat until well blended then cool for about 2 minutes.
3. Pour the peanut butter mixture over the popcorn and stir well to completely coat the popcorn. Once the popcorn is not hot to the touch but still nicely warm and gooey, form into the balls. Make sure to pack the popcorn balls well to ensure they stay together.
4. Make all the balls and set aside on a cookie sheet or large plate. You can spray your hands with cooking spray to help keep the balls from transferring all the peanut butter to your hands or just wet with water between each ball.
5. Once you have made all the balls scoop approximately 1/4 teaspoon of jelly and put it into the palm of your had. Roll one ball in the jelly to coat it and have the jelly get into the popcorn grooves. Set the ball back on the tray and continue doing that until you have coated all the popcorn balls.

Peanut Butter and Jelly Shooters
Grape Jell-O
Boiling water
Cold water
Vodka (optional)
Heavy cream
Peanut butter (soften by stirring quickly)
Powdered sugar

1. Make Jell-O according to package directions. For alcoholic shots, substitute vodka for half of the cold water.
2. Pour Jell-O mixture into small plastic Jell-O shot cups. Chill in fridge until firm.
3. Beat 1 cup heavy cream with beaters until soft peaks form. Fold in 3 tablespoons softened peanut butter and 1 1/2 tablespoons powdered sugar. Beat a few more