••••FALL RECIPES COMING SOON••••

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••••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)

••••MORE P & J RECIPES••••

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••••3RD YEAR BLOGIVERSARY!!!••••

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A BIG THANK YOU to ALL MY FOLLOWERS••••16,000+++views!!!

••••FOOD TIP••••

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••••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)