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.
eat butter, granulated sugar, egg and vanilla in a large bowl
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.
lour plus the sugar, salt and baking powder in a large
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.
Combine all ingredients except chicken in a bowl and mix until smooth.
Add chicken and mix.
Pour into 1 gallon freezer bag and lay flat to freeze.
To reheat Preheat oven to 350\u00b0F Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes.
Serve over hot rice.
>for use. Do not boil. Wash lids in warm soapy water and
easpoon each of peanut butter and jelly in the center of each
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.
f egg and set aside for glazing the
the bottom of the jam and jelly maker.
Top with
>CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE JARS:.
Gather fireweed blossoms, then wash and measure out the 8 packed
shed, peeled and chopped. Reserve 4 cups and set aside.<
In a large pot, heat olive oil.
Add onions until translucent.
Add garlic and saute a few minutes.
Add tomatoes, wine, salt, black pepper, hot pepper flakes, oregano, sugars and vinegar.
Bring to boil and then simmer for 90 minutes (at least) - it should reduce a bit.
Add tomato paste and fresh herbs, simmer 10 minutes.
To can:
Add 3 TBSP bottled lemon juice to each empty quart canning jar (2 TBSP for pint jars).
Processing with a Water Bath for 40 minutes for quart jars, 35 minutes for pint jars.
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.
bsp sugar and yeast in a small bowl. Let stand for 5
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.