I like to put the peanut butter on one slice and jelly on the other slice then combine for magical deliciousness

I prefer Smuckers Grape..there is also a Amish store close by that make homemade jelly that is really good

I have also heard of people using strawberry jelly..I say trial and error to find the perfect combo for you

We have an Amish store up here. They have a lot of tasty things in their store. They need to have a sampler day though. Some of their products sound good, but I'm not spending money on something I haven't tried or has been suggested to me.

Actually, I prefer Jam. :)

If I can't find Jam I just let the jelly get warm.

Living in Ohio, there are no shortage of Amish stores, but I don't think I've had Amish jelly.

If I buy something Amish, it's cheese.

Smucker's is in Ohio. Orrville, to be precise. I lived there from 2000-2002.

Do you know the difference between jam and jelly?:D

Not specifically, no. Jam is easier to spread. :)

Jam is made with whole fruit usually just straining out the seeds and skin. Jelly is made with just fruit juice.

I can't jelly my dick in your ass!

:clap:We get a lot of miles out of that joke at work.

No laughing. I love spiced nuts. That does look pretty spicy though. I do a spiced pecan that's similar - 1 lb. pecans, 1 egg white, 1 c. brown sugar, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. vanilla. 350 for 45 minutes, stirring every 15 minutes.

And yeah, parchment paper is a must for just about everything.

That's a shitload of parm, but I'm gonna give that try. I love me some alfredo.

White Corn Chili
1 lb. ground chuck
1 can diced tomatoes, drained
1 can pinto or black beans, partially drained
1 can white corn, drained (or 1/2 package of frozen)
1 jar salsa

Brown the beef and drain. Add everything to a skillet, bring to a boil, cover, drop heat, and simmer for 30 minutes.


Pasta Carbonara
5-6 oz. pancetta, prociutto, or bacon, diced small
3-5 medium cloves of garlic, sliced thin
1/2 tsp. crushed red pepper
4 Tbsp. good olive oil
2 oz. dry white wine
1 lb. rigatoni
Big handful of parmesan
Fresh cracked black pepper to taste
4 egg yolks
Reserved pasta water

Do all your prep first. Once you start this sauce, this goes really quick. Get your water boiling and drop the pasta. Cook to your liking. Will probably take 12+ minutes. When it's about 1/2 way done, heat the oil on medium. While cold, add the meat and cook until the fat is rendered. Add the garlic and crushed red pepper, and cook for 30 seconds, stirring the entire time. Deglaze with the wine. Bring to a boil for 1 minute, drop heat all the way to low.

Meantime, using starchy pasta water - about 1 cup - slowly whisk water into the egg yolks to temper them.

Drain pasta, return to stock pot. Pour oil mixture, cheese, and pepper over the pasta. Slowly pour in the egg yolks WHILE STIRRING VIGOROUSLY for a full minute.

It is missing black pepper.

Alfredo doesn't necessarily have pepper. IF you insist on it, it should be white pepper so the black flakes don't detract from the pure color of the sauce. Otherwise it looks like sawmill gravy on pasta.

Spaghetti sauce:

1 can of diced tomatoes
1 can of tomato sauce
1lb of ground beef/ground turkey
1lb of mild Italian sausage
1 packet of spaghetti seasoning
1/2 yellow onion finely diced.