Smucker's Goober Peanut Butter and Strawberry Jelly Stripes, 18 Ounces

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Set a non stick or seasoned cast iron skillet on a medium to large sized eye on the stove and set to medium heat. Melt 2 Tbs of butter in the pan. Prepare your peanut butter and jelly. Set the sandwich into the pan and heat for 2-3 minutes on one side. Flip and allow to pan fry on the other side for 2-3 minutes.

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Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch cake pan with baking spray. Using your stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until light yellow, about 2 minutes. Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

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With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until the flour disappears. Portion two-thirds of the dough into the prepared baking pan and spread over the bottom into an even layer with a knife or offset spatula. Spread the jam evenly over the dough.

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I ran a few tests, if smearing peanut butter and jam on some bread and eating it can be called a "test." I tried three ratios of peanut butter to jam: twice as much peanut butter to jam; the same amount of each; and twice as much jam as peanut butter. This can also be described using the advanced mathematical notation of: 1:2, 1:1, 2:1.

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Preheat oven to 350F, line a baking sheet with foil, and lay the peanuts out in a single layer. Bake, stirring occasionally, for about 15 minutes. Let everything cool to room temperature before blending. While the peanuts cool, add your freeze dried strawberries to the food processor and blend until they become a fine powder.

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Spread the peanut butter on both slices of bread. Place the strawberry slices on one side and close the sandwich. Pack it for school. Pack this sandwich inside its own compartment of a lunchbox. In another compartment or container, pack fruit, veggies, and your favorite lunch sides. Add an ice pack in the lunch bag if necessary.

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Preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper and set aside. In a stand mixer, or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and butter. Add in the eggs and vanilla and mix until combined.

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Peanut butter and jelly might be (and is!) one of the most popular sandwich fillings of all time. But that doesn't mean you can only enjoy this tasty duo in sandwiches. There are actually lots more delicious peanut butter and jelly recipe ideas you might like to try. Whether you prefer smooth or crunchy peanut butter, strawberry jelly or.

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In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl. Toss in the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture.

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Strawberry and raspberry jams are the classics. joanna wnuk/Shuttershock Once you've selected your peanut butter, it's time to choose a jelly or jam — strawberry and raspberry are the classics.

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Step 1: Beat together the butter and sugar on medium speed, then add the peanut butter, egg yolk, milk, and vanilla extract. Then, mix in the dry ingredients. Step 2: Roll the peanut butter dough balls into 1-inch balls and place them on prepared cookie sheets lined with parchment paper. Step 3: Roll the dough through the whisked egg whites.

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Make the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the grated butter, egg, and vanilla extract, using a spatula or spoon to mix. Use your hands to work the butter into the dough. There should be visible pieces of butter the size of peas.

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Sift together the flour, baking powder, salt, and cinnamon. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes. Decrease the speed to low and add in the vanilla and eggs, one at a time.

Smucker's Goober Peanut Butter and Strawberry Jelly Stripes, 18 Ounces

This peanut butter and jelly cake is a moist, sweet, and fluffy treat that brings the nostalgic flavors of a childhood favorite sandwich to a whole new level. With layers of rich peanut butter cake, strawberry jelly, and a creamy peanut butter frosting, this cake is delightfully sweet but not too rich.

Smucker's Goober Peanut Butter & Strawberry Jelly Stripes 18 oz Glass

Preheat the oven to 350 degrees F. You need a 9-inch pie plate or 9x9 inch square baking dish. In a large bowl, combine the strawberries, sugar, cornstarch and salt. Stir everything together. Transfer the berries to the dish. To make the topping, stir together the oats, sugar, flour and salt.

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In a large bowl or stand mixer, combine softened butter, peanut butter, brown sugar, and granulated sugar on medium speed until well blended. Scrape down the sides, as needed. Beat in eggs and vanilla extract. Add all purpose flour, baking powder, and salt and mix until no dry flour shows. Spread ⅔ of the mixture into the prepared baking dish.