Peanut Butter Pumpkins Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
• Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Steps:

• Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
• Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
• Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
• Add a small amount of green decorators icing to the top of each pumpkin for a stem.
• Refrigerate, if desired, to allow pumpkins to firm.
• Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.

Steps:

• Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.