Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls with Cream Cheese Icing

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SERVINGS: 5-6 (depends on the number of rolls)

ingredients

Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls:
1 package
Cinnamon Rolls
Strawberry or raspberry jelly
Teddie Peanut Butter Smooth
Cream Cheese Icing:
4 ounces
Cream cheese, room temperatures
4 tablespoons
Unsalted butter, room temperatures
1 cup
Powdered sugar
1 teaspoon
Vanilla extract
Pinch of salt
¼ – ⅓ cup
Milk (your choice! We like whole milk)

instructions

  1. Preheat oven to 350°F.
  2. Remove cinnamon rolls from the package and transfer them to a large cutting board or countertop.
  3. Gently separate and unravel cinnamon rolls until you have long strips of dough.
  4. Spread a thin layer of jelly atop each strip of dough, followed by a thin layer of Teddie peanut butter.
  5. Gently roll the dough strips back into their roll shape and place them on an ungreased baking sheet, about 2 inches apart.
  6. While the rolls are baking, make the icing.
  7. Bake the rolls on the center rack of the oven for 18-20 minutes, or until golden brown.

Cream Cheese Icing Directions:

  1. In a medium bowl, combine the cream cheese and butter and whisk until completely combined and smooth.
  2. Add vanilla and salt and mix well.
  3. Whisk in powdered sugar until fully blended.
  4. Add milk, 1 tablespoon at a time, until the icing reaches a pourable, but still thick, consistency.
  5. Remove the rolls from the oven and let cool slightly.
  6. Pour and spread the icing evenly over the warm rolls in the pan, making sure the tops of the rolls are completely covered. Serve immediately!

Teddie Peanut Butter Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread

SERVINGS: 12

ingredients

2
Medium-size zucchini, grated (about 2 cups grated, before squeezing out water)
½ teaspoon
Salt
½ cup (1 stick)
Melted butter
½ cup
Maple syrup
2
Large eggs
2 teaspoons
Vanilla extract
2 cups
All-purpose flour
1 ½ teaspoons
Baking soda
1 teaspoon
Ground cinnamon
1 cup
Semi-sweet chocolate chips
½ cup
Smooth Teddie Peanut Butter

instructions

  1. Preheat the oven to 350°F.
  2. Grease a 9×5 inch loaf pan and set it aside.
  3. Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes.
  4. Squeeze out any excess water and pat the zucchini dry.
  5. In a large bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until combined. Add in the grated zucchini, stirring well.
  6. Add the flour, baking soda, cinnamon, and salt, and mix until just combined.
  7. Fold in the chocolate chips.
  8. Dollop the Teddie peanut butter in teaspoon-sized amounts directly into the batter. Gently swirl the peanut butter in, being careful not to overmix.
  9. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the center is just set. (Tip: if the top is browning before the center is done cooking, cover with foil.)
  10. Let the zucchini bread cool for at least 20 minutes before slicing. Top with butter, Teddie Peanut Butter, and a drizzle of maple syrup.
  11. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
  12. To reheat, warm slices in a skillet on the stove.

Egg White Omlette

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NUMBER OF SERVINGS: 1

ingredients

1
Egg
2
Egg whites
¼
Small onion
½
Green pepper
Kale
Chili powder
Cumin
TOPPING:
Cumin
Red pepper flakes
Dollup Siggi’s plain yogurt
½ cup
Mango salsa
1
Lundberg Family Farms rice thins
1 scoop
Teddie Chunky Peanut Butter
1 tbsp
Bob’s Red Mill chia seeds

instructions

  1. Preheat frying pan on low/medium heat. Combine all ingredients in a bowl. Whisk. Add ingredients to pan. Wait for egg to start to brown slightly around the edges. Flip.
  2. Top omlette with yogurt, a sprinkle of cumin and red pepper flakes. Add mango salsa on the side and rice thin with Teddie Chunky Peanut Butter and chia seeds!