••••MORE PB & J RECIPES••••

(photo-google+)

••••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)

••••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)

••••PEANUT BUTTER & JELLY••••

(photo-google+)

••••BACK TO SCHOOL RECIPES••••

••••ENJOY YOUR••••

(photo-google+)

•••END-OF-SUMMER PORK RAGU••••

*END-OF-SUMMER COLLECTION*

ACTIVE:20 min TOTAL: 6 HR 20 MIN OR 8 HR 20 MIN

SERVES: 4

1/2 cup dry white wine

1/4 cup tomato paste

+Kosher Salt and Pepper

1-1/2 lb tomatoes, seeded and cut into 1-in. pieces

4 cloves garlic, finely chopped

2 medium carrots, cut into 1/4-in. pieces

1 medium onion, chopped

1/4 cup grated Parmesan, plus more for serving

2 lb pork shoulder or butt, well trimmed and cut into 2-1/2-in. pieces

4 sprigs fresh basil plus torn leaves, for serving

12 oz fettuccine or other long pasta

1. In a 5-to 6-qt slow cooker, whisk  together the wine, tomato paste, 1/4 tsp salt and 1/2 tsp pepper. Add the tomatoes, garlic, carrots, onion and Parmesan and toss to continue.

2. Nestlé the pork and basil in the tomato mixture and cook, covered, until the pork is tender and easily pulls apart, 7-8 hours on low or 5 to 6 hours on high.

3. Twenty minutes before serving, cook the pasta according to package directions. Discard the basil and, using 2 forks, break the pork into smaller pieces. Toss with the pasta and serve with additional Parmesan and basil, if desired.

PREP TIP:

To easily remove the seeds from tomatoes, cut them half through the equator, then gently squeeze.

The seeds should fall out, leave the inner flesh intact. If this doesn't work, use a teaspoon to scoop them out.

(Source: Women's Day & photo also)