Tuesday, September 30, 2014
Friday, September 26, 2014
••••PEANUT BUTTER TARTS••••
*BACK TO SCHOOL COLLECTION*
•1 carton (8 ounces) frozen whipped topping, thawed
•10 to 12 individual graham cracker tart shells
•1 cup cold milk
•2/3 cup creamy peanut butter
•1 package (3.4 ounces) instant vanilla pudding mix
•2 TB jelly
1.Spoon a tablespoon of whipped topping into the bottom of each tart shell; set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add pudding mix; beat for 1 minute. Fold in remaining whipped topping. Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. YIELD: 10-12 servings.
(Source: The Taste of Home-The Best of Country Cooking-Sheryl Christian (Watertown, Wisconsin & photo also)
Monday, September 22, 2014
Sunday, September 21, 2014
Saturday, September 20, 2014
Tuesday, September 16, 2014
••••PEANUT BUTTER 'N' JELLY BARS (Revised copy)
*Back To School Collection*
•1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
•1/2 cup peanut butter chips
•1 can (16 ounces) buttercream frosting
•1/4 cup creamy peanut butter
•1/4 cup seedless raspberry jam or grape jelly
1. Let dough stand at room temperature for 5-10 minutes to soften. Press into an I greased 13-in. by 9-in baking dish; sprinkle with peanut butter chips.
2. Bake at 375 degrees for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
3. In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoons over frosting; cut through frosting with a knife to swirl the jam. YIELD: 2 DOZEN.
(Source: Taste of Home-Mom's Best, Carolyn Mulloy & photo also)
Friday, September 12, 2014
••••PB & J CUPCAKES••••
*Back To School Collection*
•Vanilla Cupcake Batter
•Peanut Butter Frosting
•3/4 cup fruit jam or preserves
MAKES 12 CUPCAKES
••••PEANUT BUTTER FROSTING••••
•6 TB unsalted butter, at room temperature
•3/4 cup confectioners' sugar, sifted
•3/4 cup smooth peanut butter
•1/4 cup heavy cream
MAKES ABOUT 1-1/2 CUPS
1. In a bowl, with an electric mixer on medium-low speed, beat the butter, sugar, peanut butter, and cream together until smooth and combined, about 2 minutes; scrape down the sides of the bowl as needed. Use right away. (The frosting can be stored in an airtight container for up to 4 days; bring to room temperature before using.)
••••••••••PB & J CUPCAKES•••••••••
1. Position a rack in the middle of the oven and preheat to 350 degrees. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
2. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on the wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
3. Using a paring knife, halve each cupcake horizontally. Spread about 1 TB of jam on each cupcake bottom, then replace the tops. Frost with the buttercream and serve.(The filled and frosted cupcakes can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.)
(Source: Cupcakes-Shelly Kaldunski & photo also)
Monday, September 8, 2014
Sunday, September 7, 2014
••••PB & J COOKIE SANDWICHES•••
*Back To School Collection*
•Large or Small Peanut Butter Cookies
•Any kind of flavored Ice Cream
•Any kind of flavored Preserves
1. Place Peanut Butter Cookies( bottom side up) on a cookie sheet.
2. Spread Preserves on one bottom of the cookie.
3. Scoop Ice Cream onto the other bottom of cookie.
4. Place cookie with Preserves on top of cookie with Ice Cream to make a sandwich.
5. Continue this process with remaining cookies.
6. Freeze for easy packaging at a later time.
(Source: google+ and photo also)
Saturday, September 6, 2014
••••PB & J Bread Pudding••••
*Back To School Collection*
ACTIVE: 20 MIN
TOTAL: 1 HR 40 MIN
SERVES: 12
••••Unsalted butter, for the pan
•1 cup creamy peanut butter
•2 cups whole milk
•6 large eggs, beaten
•2 tsp pure vanilla extract
•1/2 tsp kosher salt
•1 cup granulated sugar
•10 oz challah or brioche bread,
cut in 1-in. pieces ( about 8 cups)
•1 lb small strawberries, quartered
•1 12-oz jar strawberry preserves
•2 TB roasted peanuts, chopped
1. Heat oven to 350 degrees. Butter a shallow 3-qt or 9 by 13-in. baking dish.
2. Place the peanut butter in a large bowl and gradually add the milk, whisking until fully incorporated. Whisk the eggs,vanilla, salt and 3/4 cup sugar. Add the bread and toss to coat. Cover and refrigerate, mixing once, for 20 minutes.
3. Meanwhile, in a medium bowl, toss together the strawberries and remaining 1/4 cup sugar. Let sit, tossing occasionally, until ready to use.
4. Transfer two-thirds of the bread mixture to the prepared dish, arranging it in an even layer. Dollar with small spoonfuls of half the preserves. Scatter half the strawberries on top ( drizzling over half of any juices).
5. Top with the remaining bread mixture and strawberries (and juices). Cover with foil and bake for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes more.
6. While hot, spread the remaining preserves over the top and let rest for at least 5 minutes. Sprinkle with the peanuts just before serving.
(Source: Woman's Day-Crystal Cook & Sandy Pollack-casserole queens.com)
Wednesday, September 3, 2014
••••WAFFLE PB & J••••
*BACK TO SCHOOL COLLECTION*
Toast 2 frozen whole-wheat waffles. Spread one with peanut butter and the other with jelly. Sandwich together.
(Source: Food Network Magazine & google+ photo)
