Put popped popcorn into large bowl.
Melt peanut butter and jelly in 2 separate pots on stove.
Pour melted peanut butter and jelly on popcorn; stir (let cool for 5 minutes before touching). Grease hands with butter.
Shape popcorn mixture into small balls; place on cookie sheet lined with wax paper.
Cool in refrigerator.
In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.
Cream sugar and margarine and add 2 eggs.
Add dry ingredients. Add 1 cup sour cream and mix until blended.
Put 1/2 batter in a greased Bundt pan.
Dice up cream cheese in small chunks.
Press slightly into batter.
Add tablespoons of jam or jelly all around the batter as well.
Top with remaining batter.
Bake at 350\u00b0 for 35 to 40 minutes.
Use a toothpick to check doneness.
Use a drizzle frosting and enjoy.
I use almond flavoring for confectioners drizzle.
Make 6 peanut butter and jelly sandwiches.
Set aside.
In mixing bowl, beat eggs.
Add milk and salt.
Mix well.
Melt butter in a large skillet over medium heat.
Dip sandwiches in egg mixture, coating well.
Place in skillet and brown both sides. Serve warm.
The kids will love them.
Easy to make.
lour plus the sugar, salt and baking powder in a large
eat butter, granulated sugar, egg and vanilla in a large bowl
Make peanut butter and jelly sandwich.
Dip both sides in egg/milk mixture.
Cook on buttered griddle until brown on one side, then turn over and brown other side.
Eat with a knife and fork.
ERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE JARS:.
Combine peanut butter and jelly. Place in blender container. Add milk and ice cream.
Cover; blend until smooth. Pour into tall glass. Serve immediately.
Cream sugar and shortening until creamy; add beaten egg.
Add jam or jelly and mix well.
Sift flour, baking powder, soda, spices and salt three times.
Add flour alternately with milk and vanilla.
Bake in moderate oven at 350\u00b0 for 1 hour.
Place 4 crackers on a tablecloth.
Smooth peanut butter over them; add jam, jelly or honey.
Top with remaining crackers.
Lay a knife on tablecloth.
Leave top off honey, jam or jelly, whichever you use.
Stay out of house until wife \"cools-off\"!
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Sift all dry ingredients, except soda.
Cream shortening and sugar.
Add eggs, one at a time, beating well each time.
Add jam or jelly and part of the dry ingredients.
Mix nuts and dates with rest of the dry ingredients.
Stir soda into buttermilk and add alternately with dry ingredients.
Add vanilla.
Beat well.
Bake layers about 30 minutes or loaf cake about 1 hour to 1 1/2 hours.
Cream sugar and margarine.
Add whole eggs; beat well.
Add flour.
Add jam and jelly, raisins and soda to mix.
Add milk and nuts.
Makes 3 layers.
Grease pans.
Bake at 350\u00b0 for 30 minutes.
Beat eggs and sugar together until quite thick; add liquid and extract, then flour, salt and baking powder, sifted together. Fold in gently; turn into large shallow pan lined with oiled paper.
Spread smooth.
Bake in quick oven at 375\u00b0 for about 12 minutes.
Turn upside-down on cloth or heavy paper, sprinkled with sugar.
Tear off oiled paper and spread with jam or jelly. Roll up quickly and trim ends.
Combine everything except the jam or jelly.
Roll out on a floured surface, half at a time, to a 12x3-inch strip. Cut into 3x1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).
Place on ungreased cookie sheets. Fill groove with jam or jelly, using about 1/4 cup overall.
Bake at 350 for 20-25 minutes.
Sift together flour and salt.
Cream butter and cream cheese thoroughly.
Blend in dry ingredients gradually; mix thoroughly. Roll out on floured pastry cloth or board to 1/2 inch thickness. Cut into 3 x 1-inch strips.
Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed.
Place 1/2 teaspoon jam or jelly in each groove.
Place on ungreased baking sheet and bake at 350\u00b0 for 15 to 20 minutes until delicately browned.
Serve warm or cold.
Makes 2 dozen cookies.
Bake 3 layers of cake going by the directions on the box. Cool before stacking.
When layers are cool, spread jam or jelly between each layer and on top layer, then cover entire cake top and sides with Cool Whip.
Place in refrigerator.
Keep cool at all times.
t medium speed, beat margarine and sugar until smooth.
Beat