••••FOOD TIP••••

(photo-google+)

••••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)

••••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)

••••MORE PB & J••••

(photo-google+)

••••FUN FOOD FACT••••

(photo-google+)

••••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)

••••MORE PB & J RECIPES••••

(photo-google+)