Mr. Bones Jangles

Ingredients

11 chocolate cupcakes in black paper liners
12 orange paper liners
1 black paper line
1 cup white candy melting wafers
1 1/4 cups chocolate cookies (Oreos, Famous Chocolate Wafers)
1 cup canned chocolate frosting
Orange and black gummy worms or crunchy worms for garnish

Directions

1) Place the bone templates on two cookie sheets. Cover with wax paper. Place the white candy melting wafers in a ziplock bag; do not seal the bag. Microwave for about 10 seconds to soften. Massage the mixture and return to the microwave. Repeat the process until the candy is smooth about 1 minute. Press out the excess air.

2) Snip a small (1/8 - inch) corner from the bag, and following he bone templates, pipe an outline. Fill in the bones with melted candy. Use a toothpick to pull the melted candy into the smaller areas. Tap the pans lightly to smooth the surface. Transfer the cookies sheets to the refrigerator for 5 minutes, or until firm.

3) Spoon the cookies crumbs into a shallow bowl. Spread the forst on top of the cupcake and smooth. Roll the top of the cupcakes in the crumbs to cover completely.

4) Place each cupcake in an orange paper liner. Arrange the cupcakes in a skeleton shape on a serving platter. Carefully peel the bones from the wax paper and place them on the cupcakes as shown, pressing them into the crumbs and frosting. Garnish with gummy worms in paper liners.

Source: What's New Cupcake?

Baked Apples with Peanut Butter

Ingredients

1/2 cup Cinnamon Raisin Swirl peanut butter
1/2 cup (1 stick) plus 4 tsp. butter, softened
4 large red apples, cored
4 tsp, sugar
Vanilla yogurt or ice cream

Directions

1. Preheat the oven to 300 degrees fahrenheit.

2. In a small bowl, mix the peanut butter and the 1/2 cup butter until well combined. Spoon the peanut butter mixture into the hollow center of the apple, packing in in tightly. Top each apple with 1 teaspoon of butter and 1 teaspoon of sugar.

3. Set the apples in a baking dish with 1/4 cup of water and bake for 20 to 25 minutes, or until the apples are fully cooked. While they're baking, baste the apples once or twice with the juice from the bottom of the pan. Allow to cool for 5 minutes before serving with vanilla yogurt or ice cream.

Source: The Peanut Butter & Company Cookbook

Apple Crisp

Ingredients

4 baking apples, peeled, cored and sliced in medium size wedges
1 1/2 tbs. sugar
1 tsp. cinnamon
3/4 cup melted butter
1 cup flour
1 cup sugar
pinch of salt

Directions

Peel the apples and slice them in medium size wedges and place in a large bowl. Sprinkle the apples with the 1 1/2 tablespoon and cinnamon. Toss the apples to coat. Combine the melted butter, flour, sugar and salt. Toss with your hands to form a crumbled mixture. Grease a 9 inch pie plate with butter and lay down the apples. Spread the crumble mixture over the apples and bake at 350 degrees fahrenheit for 45 - 50 minutes. Let cool and serve with vanilla ice cream if you desire.

Source: Family Recipe

Jewish Apple Cake

Ingredients

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.

2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

3. Combine flour, baking powder and salt in a bowl and set aside.

4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended (about one minute).

5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.

6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

Source

I made this for my father's birthday, his mother makes great apple cake so he found this recipe and I made it for him.

Homemade Cinnamon Raisin Swirl Peanut Butter

Ingrdients

1 cup creamy peanut butter
1 tbs. sugar
1 tsp. cinnamon
1/4 cup raisins

Directions

Mix everything together in a bowl.

Source: The Peanut Butter and Company Cookbook

Cinnamon Raisin Swirl Sandwich

Ingredients

2 tbs. Cinnamon Raisin Swirl peanut butter
2 slices whole wheat bread
2 tbs. vanilla cream cheese
1/4 Granny Smith apple, peeled and thinly sliced

Directions

1. Spread the peanut butter on one slice of bread and the cream cheese on the other.

2. Lay the apple slices on the peanut butter and top with the other slice of bread, cream cheese side down. Slice in half diagonally.

Source: The Peanut Butter and Company Cookbook

Vanilla Cream Cheese

Ingredients

1 package (8 oz) cream cheese, softened
3 tbs. confectioner's sugar
1 tsp. vanilla extract

Directions

Place the cream cheese, confectioner's sugar, and vanilla in a large bowl and use an electric mixer to blend until well combined and slightly fluffy. Do not over whip. Refrigerate in a sealed container for up to 2 weeks.

Source: The Peanut Butter & Company Cookbook

Peanut Butter Caramel Apples

Ingredients

6 large Granny Smith apples
2 cups roasted, salted peanuts, chopped
50 individually wrapped caramels (about 1 bag)
1/2 cup creamy peanut butter
1/4 cup sweetened condensed milk

Directions

1. Wash the apples well and allow them to dry completely. Be sure to remove any stickers on the apples. Gently twist the stems until they break off. Firmly insert an apple stick into the center of the bottom of each apple, until the stick is at least three-fourths of the way into the apple.

2. Line a small cookie sheet or platter with waxed paper. Place the chopped peanuts in a large bowl and set aside. Unwrap the caramels and place them in a small saucepan. Add the peanut butter, sweetened condensed milk, and 3 tablespoons of water, and heat over low heat until the mixture is combined and just starting to bubble, stirring constantly.

3. Remove the caramel mixture from the heat and use a spoon or small spatula to coat each apple with the mixture. Roll each apple in the bowl of chopped peanuts, pressing the nuts into the peanut butter-caramel coating. Be careful-the caramel will be hot! Set the finished apples on a preapred cookie sheet, and refrigerate them for at least 2 hours to let the caramel set before eating.

Source: The Peanut Butter & Co. Cookbook

Taffy Apple Salad

Ingredients

1 egg
1/3 cup honey
1 tbs. flour
1 3/4 tbs. cider vinegar
1 (8 oz.) can crushed pineapple, drained (save juice)
4 large apples (cut and unpeeled)
1 (8 oz.) container whipped topping
1 1/2 cup peanuts (crushed)

Directions

Beat egg in small saucepan. Add flour, honey, pineapple juice (as needed) and vinegar. Stir and cook over low heat until it looks like pudding. Refrigerate until cold. Fold whipped topping into pudding mixture. Mix together pineapple, apples and 1 cup of the peanuts. Pour into serving dish. Sprinkle with remaining peanuts. Refrigerate before serving.

Source: American Beekeeping Federation

Avocado Hummus

Ingredients

2 (15oz.) cans chick peas
3 cloves garlic, finely minced
3-4 tbsp fresh lemon juice
3 tbsp Tahini
1/2 tsp salt
1/2 tsp cumin
dash of nutmeg
dash of cinnamon
dash of ground cloves
fresh black pepper
1/2 cup low-fat plain yogurt
1 ripe avocado

Directions

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.

Source

This recipe called for Garam Masala which is a traditional Indian seasoning which is made up of cardamom seeds, cumin seeds, coriander seeds, black peppercorns, stick cinnamon, whole cloves, dried nutmeg, and turmeric in which you grind up fresh in a coffee grinder. I just used dashes of what I had on hand instead of creating it myself.