Peanut Butter Jelly For The Grown Ups Recipes

Steps:

• Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

Steps:

• Measure out your alcohol with the counting seconds pouring method, or jiggers.
• Start with the vodka and Frangelico in a highball glass.
• Add a small splash of creme de cacao. (It's ok if you skip this part if you don't have it; it'll come out just as good.).
• Fill with grape juice, and stir slightly.
• This actually does taste good with a PB&J sandwich. :).

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

Steps:

• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
• In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
• Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
• Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
• Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
• Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.