arge bowl.
Add banana, Jif, milk, Crisco Oil and egg
o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
dges begin to bubble. Add Jif peanut butter and stir until
ream together the brown sugar, Jif and shortening.
Beat in
ookies.
Combine brown sugar, JIF(R) peanut butter, shortening, milk
Preheat oven to 350\u00b0F.
Mix cake according to package directions.
Bake cake in a Bundt pan.
After cake has cooled, cut cake in half and place on cardboard (large foil covered piece of cardboard to display cake) in an \"S\" shape (this is the shape of the caterpillar).
Frost top of caterpillar and decorate with candy.
May use licorice whips for antennas and spread green coconut grass on cardboard.
1 cup peanut butter (Simply Jif is recommended), 2 scoops chocolate
Mix peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
Place dessert shells on serving platter. Spoon yogurt evenly into dessert shells (about 3 tablespoons per shell). Top with fruit.
utside the graveyard. Weave licorice whips through the fence posts for
br>Curl the two licorice whips and make them to come
Heat butter over low heat until golden brown.
Remove from heat.
Beat in sugar, milk, vanilla and salt.
Blend in Jif. Frosts one 9 x 13-inch cake.
Combine granulated sugar and Jif until mixture resembles coarse crumbs.<
Melt 2 sticks butter.
Add confectioners sugar, graham cracker crumbs and jar of Jif to melted butter.
Mix until pasty.
In glass or aluminum baking casserole, grease bottom with spray or margarine.
Form peanut butter mixture in pan and even out.
Melt chocolate chips and pour over top of mixture.
Refrigerate for approximately 30 minutes, then cut into squares.
Arrange and refrigerate for 2 hours.
o 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk
o 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk
Heat oven to 375\u00b0.
Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg.
Beat just until blended.
Combine flour, salt and baking soda.
Add to creamed mixture just until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in crisscross pattern with tines of fork. Bake one sheet at a time for 7 to 8 minutes.
Cool 2 minutes on sheet.
Remove and place on foil on counter.
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
Insert toothpick in peanut butter ball. Dip 3/4 of ...
Heat oven to 375.
Beat together white/brown sugar, shortening and peanut butter until well blended.
Add eggs, milk and vanilla, and beat well.
Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
Cool ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch