Irresistible Peanut Butter Jack Olantern Recipes

PINEAPPLE JACK-O'-LANTERN

Steps:

• Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside.
• Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple.
• Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use.
• Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core.
• Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle.
• Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

IRRESISTIBLE PEANUT BUTTER JACK O'LANTERN

Steps:

• Heat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes.
• Divide dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
• TIP: To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.
• Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely.
• Remove about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well.
• Frost all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting.
• Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.

IRRESISTIBLE PEANUT BUTTER JACK O'LANTERN

Steps:

• Heat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes.
• Divide dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
• TIP: To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.
• Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely.
• Remove about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well.
• Frost all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting.
• Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.

JACK-O'-LANTERN JUMBLE

Steps:

• In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat. , Spread into a greased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container.

PEANUT BUTTER JACK O'LANTERN COOKIES

Steps:

• In a large bowl, mix sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed with electric mixer until well blended. Add egg. Beat until just blended.
• In a separate bowl, combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate for 30 minutes.
• Divide dough into thirds. Roll out evenly to 1/4 -inch thickness. Using a floured pumpkin-shaped cookie cutter, cut dough into pumpkin shapes and place 2-inches apart on ungreased cookie sheet. Repeat with remaining dough.
• To make without pumpkin cutter, pinch off walnut size pieces of dough, Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape. Pinch off very small piece of dough and roll to form stem - attach to the top of the cookie. With a small knife, score cookie with vertical lines to resemble a pumpkin.
• Bake in batches in a preheated 375F oven for 10-12 minutes or until cookies are set and just beginning to brown. Cool on baking sheet for 2 minutes. Remove cookies to cooling rack to cool completely.
• Remove about 1/4 cup of vanilla frosting and set aside. Add several drops of red and yellow food coloring ro remaining frosting. Blend thoroughly to a bright orange color. Add 1 drop green food color to the reserved 1/4 cup frosting and blend well.
• Frost all but the upper stems with the orange frosting. Frost the upper stems with green frosting.
• Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 1 minute. Stir if necessary. Microwave for another 30 seconds at a time until mixture is smooth when stirred. Transfer to a resealable bag. Cut small tip off corner of bag. Pipe lines around edge and make the faces to resemble Jack O'Lanterns.
• TIPS: Cookies can be baked and cooled, packaged and frozen for up to 3 weeks. Defrost thoroughly before decorating.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl.
• Beat at medium speed until well blended.
• Add egg and beat just until blended.
• Mix in the flour, salt, and baking soda at low speed and mix just till blended.
• Drop by heaping teaspoonfuls about 2" apart onto an ungreased sheet.
• Flatten slightly in crisscross pattern with tines of a floured fork.
• Bake at 375 degrees for 7-8 minutes or until set and just beginning to brown.
• Cool for 2 minutes on the sheet before removing.

IRRESISTIBLE PEANUT BUTTER JACK O'LANTERN

Steps:

• Heat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes.
• Divide dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
• TIP: To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.
• Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely.
• Remove about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well.
• Frost all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting.
• Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.