5. Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

4. Spread a thick layer of peanut butter frosting on the bottom cake itself.

3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' surface and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.

2. Let the cake cool in the the pan 10 minutes,then turn out onto rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

••••HOW TO MAKE PB & J SANDWICH CAKE••••

1. Butter a 9-inch square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees until a toothpick comes out clean, 30 to 35 minutes.

••••PEANUT BUTTER AND JELLY SANDWICH CAKE••••

*BACK TO SCHOOL COLLECTION*

ACTIVE: 25 min

TOTAL: 55 min

SERVES: 8 to 10

•1 stick unsalted butter, at room temperature, plus more for the pan

•All-purpose flour, for the pan

•1 18.25-ounce box white cake mix, plus required ingredients

•1 cup creamy peanut butter

•1-1/2 to 2 cups cups confectioners' sugar

•2 to 3 TB milk

3/4 cup grape jelly

•A 9-inch square cake pan

(Source: Food Network Magazine & photo also)

••••PB & J FINALE RECIPE COMING NEXT••••

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••••END OF BACK TO SCHOOL••••

••••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)

••••MORE PB & J••••

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••••FUN FOOD FACT••••

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••••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••••

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••••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••••

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••••BACK TO SCHOOL RECIPES••••

••••ENJOY YOUR••••

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•••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)

••••FUN FOOD FACT••••

*In Colonial Days lobster wasn't considered a delicacy. Lobster was so prevalent and inexpensive, it was even given to prisoners.

(Source: Trivia Today & google+ photo)

····END OF SUMMER RECIPES····

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••••DAVID GORDON ROCKS!!!••••

*A Rising Star from Spokane!!! Check David out on ITunes, YouTube and Facebook!!!

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••••DELI BREAKFAST SANDWICH••••

*Breakfast Collection*

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad.

(Source: Food Network Magazine & photo also)

••••SPICED ORANGE WEDGES••••

*Breakfast Collection*

Cut an orange into wedges. Place in a resealable plastic bag with 1/2 teaspoon brown sugar and a pinch of pumpkin pie spice; seal. Shake to coat.

(Source: Food Network Magazine & kappboom wallpaper photo) 

••••PANCAKE CONES••••

*Breakfast Collection*

Make thin 6-inch pancakes using your favorite pancake mix. Spoon a few tablespoons cottage cheese and 1 tablespoon jam onto each one. Roll into cones.

(Source: Food Network Magazine & photo also)  

••••NUTELLA BERRY BAGUETTE••••

*Breakfast Collection*

Split and toast a 4-inch piece of baguette. Spread Nutella on one half and cream cheese on the other. Sandwich with sliced strawberries.

(Source: Food Network Magazine & photo also)

••••HASH BROWN SANDWICH••••

*Breakfast Collection*

Prepare 1 frozen hash brown patty as the package directs. Split into 2 thin halves and sandwich with 1 slice American cheese, 1 scrambled egg and 1 cooked sausage link split lengthwise.

(Source: Food Network Magazine & google+ photo)

••••MAPLE TOAST STICKS••••

*Breakfast Collection*

•••Cut 1 slice Texas toast into sticks. Mix 1 TB each melted butter and maple syrup and 1/4 tsp  each cinnamon and vanilla. Brush on the bread and toast in the oven.

(Source: Food Network Magazine & photo also). 

••••QUICK BREAKFAST IDEAS••••

(photo-Food Network Magazine)

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•••SUMMER RECIPES CONTINUE•••

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•••••FRUIT IDEAS•••••

****Try Blackberries and Raspberries together for a refreshing snack during the summer months****

(photo-google+)

•••••FOOD TIP•••••

(photo-google+)

•••••COOKING TIP•••••

(photo-google+)

KATHY AND CRAIG'S 25TH ANNIVERSARY!!!

(photos-google+ cliparthut.com)

•••••COOKING TIP•••••

(photo-google+)

SWEET BLUEBERRY QUESADILLAS

*Summer Collection*

•••July is National Blueberry Month•••

Preparation time: 30 minutes•Serves 4

•••INGREDIENTS•••

10 oz. frozen blueberries

1 cup apples, chopped

2 TB sugar

1/4 cup fresh blueberries

4-8-inch whole wheat tortillas

1/2 cup part-skim mozzarella cheese

1/2 cup fat-free ricotta cheese

+Zest of 1 lemon

•••DIRECTIONS•••

1. In saucepan, combine frozen blueberries, apples, and sugar.

Bring to a boil over medium-high heat.

2. Reduce heat and simmer until fruit is soft (about 10 minutes).

3. Purée fresh blueberries.

4. Spread 1 TB blueberry purée over each tortilla, leaving a half-inch border. 

5. In bowl, combine cheeses with lemon peel. Spread 1/4 of cheese mixture on one half of each tortilla. Add 2 TB blueberry mixture to each tortilla. Fold each tortilla over to enclose the filling.

6. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side.

7. To serve, place quesadillas on plates and top with remaining blueberry mixture.

8. 1/2 cup of fruits and vegetables per serving.

(Source: Safeway fresh ideas magazine & kappboom wallpaper photo, Courtesy of EVANA & JIM)

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SUMMER RECIPES CONTINUE!!!

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CHEF CICCIOTTI'S MARINARA SAUCE

MARINARA SAUCE

makes 2 quarts

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)

4 cups finely chopped yellow onions

5 peeled and minced garlic cloves

¼ cup good-quality olive oil

Splash of white wine

Mixed fresh herbs 
   (thyme, oregano, Italian parsley)

3 dried bay leaves

3 (28-ounce) cans whole peeled plum 
   tomatoes (with basil if available)

Fresh whole basil leaves

4 tablespoons butter, chilled

Salt and freshly ground pepper to taste 

In a large stockpot over medium heat, sauté the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes 
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to 
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened. 
Stir occasionally. Season with salt and freshly ground pepper to taste.

Turn off the heat. Remove the bouquet garni, and let cool for about ı0 minutes. 
Stir in butter to finish. Purée sauce in a blender until completely smooth. 

Good for 5 to 6 days in the refrigerator.

Good on: All pastas, manicotti

SAUCES: Left to Right-Marinara, Bolognese, Porcini and Bechamel Sauces