Thursday, October 27, 2011

Peanut Butter & Jam Muffins

Non-Srick Cooking Spray
2 cups Pillsbury Best All Purpose Flour
1 1/2 tablespoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smuckers Creamy Natural Peanut Butter (or 1 cup Jif Creamy Peanut Butter, stirred)
1/3 cup Crisco Pure Vegetable Oil
1/2 cup Smuckers Seedless Strawberry Jam (or Smuckers Strawberry Preserves)
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bakes 18 to 20 minutes. Remove from oven & cool for 5 minutes.

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Witch's Brew

48 oz 7-Up
64 oz Hawaiian Punch Fruit Juicy Red
1/2 cup ReaLemon 100% Lemon Juice
32 oz Canada Dry Club Soda
24 oz Orange Juice
1 qt. Fruit Sherbet

Mix all ingredients. You can also freeze some in ice trays & put in to keep chilled.

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