PB:
-high-speed Blender
-peanuts (or any nuts; take any woody stuff out (pecans); your teeth will thank you)
-some salt
-some oil
-trow everything in blender's container
-replace cap (unless you want a healthy face mask or re-painting the kitchen)
-push ON control
-stop
-check smoothness/chunkiness/how thick
-adjust if necessary
-pour in a glass jar with a long spoon
Jelly:
-good temp control stove
-thick bottom pot (with a lid, preferably glass for the view)
-wooden spoon (you are cook, right?)
-grapes (preferably from a farm)
-sugar/brown sugar/cane sugar/molasses/honey/your choice sweetener
-some water
-some lemon peel (sacrilege, but that's my taste)
-start the boil and go slow
-when it starts to thickens, stop to let cool just a bit, and transfer trough a colander (to retain grapes skins, seeds, stuff, lemon peel) to second pot.
-get pot on fire again on slow and go until the cool syrup is the consistency you seek.
-I'm a purist so I won't recommend the use of food-grade gelatin, but that would speed the process
-transfer in glass jar when not hot anymore.
Bread:
-good oven
-flour
-salt
-warm milk
-yeast
-mix
-be a man and do the kneading by hand
-let "grow" in a warm place (stove with light on or 100F works too)
-put in pan
-cook as you want
-take out of oven, let rest for 5 minutes under thick towel
-cut thick
-enjoy with PB and Jelly
Now you are in Texas, so here comes YEHAAAAAAAAAA recipe # 2:
-light on grill
-trow a pizza dough on
-when done, break into quarters while hot
-slap PB and J in abundence
-get one live in the chamber for the coyotes and the piggies who knows something good is cooking....