Peanut butter and jelly: The lunchbox (and dessert) staple
Oh peanut butter and jelly, how we love you. So simple, yet so perfect. Spread on bread, you're the perfect marriage of salty and sweet goodness. A classic PB & J may be a child's lunchbox staple, but everyone can enjoy a fabulous peanut butter and jelly sandwich. And there's no better day than today -- National Peanut Butter and Jelly Day.
Does anyone else remember the "Peanuuuutttt, peanut butter -- and jelly!" song? No? Well, anyway, if you happen to recall, it's time to start singing because today is National Peanut Butter and Jelly Day.
Whether you put it on toast, plain bread or just eat it off the spoon -- admit it, you've done that -- peanut butter and jelly is an American favorite. You can buy a jar of each and slap it on two slices of bread, but you can also get a little fancy with your PB & J. First, we'll cover the basics: how to make your own peanut butter and jelly.
Honey roasted peanut butter recipe
- 12 ounces roasted peanuts
- 1 tablespoon salt
- 1 tablespoon honey
- 1/4 cup canola oil
- Place the peanuts, salt and honey into a food processor and process on high for one minute, scraping down the sides of the bowl as necessary.
- With the processor’s motor running, slowly pour the oil down the processor chute and continue to blend until well-combined.
- Transfer the peanut butter to an airtight container and store in the refrigerator for up to two months.
Get the prep time and serving size for this honey roasted peanut butter recipe >>
Apple jelly recipe
- 2 apples
- 10 cherries, glazed
- 2 tablespoons corn flour
- 3 clove cinnamon, grounded
- 1 packet jelly of required flavor
- 10 scoops vanilla ice cream
- 1-1/2 cups water
- 1 drop yellow color
- 1/2 cup sugar
Get the apple jelly recipe directions >>
Now, if a plain peanut butter and jelly sandwich is too boring for you, even if you make the peanut butter and jelly yourself, there are plenty of ways to have fun with it -- say, in a dessert recipe.
Peanut butter and jelly cookie recipe
Enjoy these soft peanut butter cookies filled with sweet jelly. They're simple to make and taste delicious -- and are totally worth the calories.
- 1 cup sugar, plus extra for rolling dough
- 1 cup firmly packed light brown sugar
- 1 cup butter flavored shortening
- 1 cup creamy peanut butter
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup jelly, jam or preserves in your flavor choice
Get the peanut butter and jelly cookies recipe directions >>
Crunchy peanut butter and jelly thumbprint recipe
If creamy peanut butter isn't your thing, we're here to help with a crunchy peanut butter dessert recipe.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup packed brown sugar
- 2/3 cup white sugar
- Dash of salt
- 1/2 cup chunky, crunchy peanut butter
- 1/4 cup butter, soft
- 2 eggs
- 1 teaspoon almond extract
- About 8 tablespoons jam
- About 2-1/2 cups crushed walnuts
Get the crunchy peanut butter and jelly thumbprints directions >>
So, you should be set for National Peanut Butter and Jelly Day. And we won't judge if you eat one of the dessert options for lunch. After all, all of our recipes do contain peanut butter and jelly. (P.S. If you want to go big, try making peanut butter and jelly cupcakes.)