Peanut Butter and Jelly Whoopie Pies

*Back To School Collection-HANDS-ON: 1 hr *TOTAL: 1 hr (plus cooling) *MAKES: 15

FOR CAKES:
1-1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
2/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk

FOR FROSTING:
3 large egg whites
1/2 cup sugar
1/4 tsp salt
2 sticks (1 cup) butter, cut into bits, at room temperature
1/2 cup Concord grape jelly, plus more for spreading

1. Position a rack in center of oven and preheat to 350 degrees.
2. For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.
3. Drop 1 heaping TB batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.
4. For Frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn't be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add 1/2 cup jelly and beat until incorporated.
5. Spread 1 heaping TB frosting on flat sides of the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

(Source: dash magazine & photo also)

BACK TO SCHOOL TIP

*4. In the first few weeks, invite the families of your children's classmates over for coffee and muffins. Kids love to connect with peers in their own home.

(Source: dash magazine & cool background wallpaper)

BACK TO SCHOOL TIP

*3. Let your child pick one new item that is just for fun. (I love the dollar store or bin for this!)

(Source: dash magazine & kaboom wallpaper)

MORE BACK TO SCHOOL RECIPES!!!

(Source: photo-google+)

RICE CRISPY CHICKEN

*Back To School Collection- A healthy alternative to the classic version!!!

4 cups rice crispy cereal (sometimes you can find brown rice crispies at natural food stores)
1 teaspoon garlic powder
1 egg
3/4 cup milk
3/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
3 pounds chicken pieces, boneless skinless, washed and patted dry
3 TB margarine or butter, melted

1. Place plain rice crispiest cereal in shallow dish or pan.
2. Stir in garlic powder. Set aside.
3. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and smoked paprika. Mix until smooth. Dip chicken in egg batter then coat with cereal mixture until covered.
4. Place in single layer, in shallow baking pan coated with cooking spray. Drizzle with melted margarine. Bake at 350 degrees about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot. Enjoy!!!

(Source: dash magazine-blog.trysensa.com & photo also)

BACK TO SCHOOL TIP

*2. Have a special lunch while school shopping, even as simple as a picnic on a mall bench.

(Source: dash magazine & google+ photo)

Margherita Pizza Dip

*Back To School Collection-HANDS-ON: 10 min *TOTAL: 30 min *SERVES: 6-8

8 oz whole milk ricotta cheese
8 oz Italian-Blend grated cheese
1/2 cup grated Parmesan cheese
+ Kosher salt and freshly ground pepper
1 cup jarred marinara sauce
4 oz fresh mozzarella, sliced
+ Fresh basil, for topping
+ Bread sticks, for serving

1. Preheat oven to 350 degrees. Stir together ricotta,Italian, and Parmesan cheeses in a large bowl; season with salt and pepper.
2. Evenly spread cheese mixture in a deep-dish pie plate or 1-1/2-to 2-quart baking dish. Spoon sauce over cheese, leaving a clean border around edge. Top with mozzarella cheese.
3. Bake about 20 minutes, until cheese is bubbly and golden brown. Top with basil and serve with bread sticks for dipping.

(Source: dash magazine & photo also-Donna & Chad Elick)