Six-year-old Dustin Chasteen of Weaverville, North Carolina combines two kid-favorite flavors—peanut butter and jelly—in a new way. Refrigerated biscuits with a warm, gooey filling make a yummy lunch or snack.
- 1 tube (12 ounces) refrigerated flaky buttermilk biscuits
- 1/2 cup peanut butter
- 1/2 cup jelly
- Separate biscuits; pat onto the bottom and up the sides of greased muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
- Remove to a wire rack.
- Place a scant tablespoonful of peanut butter in each warm biscuit cup; top with a scant tablespoonful of jelly. Serve immediately.
1 each: 198 calories, 7g fat (1g saturated fat), 0 cholesterol, 351mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 6g protein.