Reese’s Peanut Butter Cup Cheesecake
32 ounces Cream Cheese — softened
1 cup Sugar
5 Eggs — at room temperature
1/4 cup Cornstarch
1 teaspoon Vanilla
1/2 cup Whipping Cream
8 Reese’s Peanut Butter Cups
*** Crust:***
1 1/2 package Graham Crackers — crushed
5 tablespoons Butter — melted
1/3 cup Sugar

Crust: Mix all ingredients and pat into a 10″ spring form pan.

Cake: Chop peanut butter cups. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350F for 1 hour or so until outside edge is firm and middle is still soft. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.

Peanut Butterfinger Cream Pie
1 (9 inch) chocolate cookie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup Chocolate Flavor NESTLE® NESQUIK™ Syrup (or any brand will do!)

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate syrup before serving.

Candy Bar-Stuffed Baked Apples
4 medium apples, top 1/2-inch removed
1/4 cup roughly chopped toffee candy bar (Skor is recommended)
1/4 cup roughly chopped chocolate covered nougat nut candy bar (Snickers is recommended)
2 T unsalted butter
1/4 cup finely chopped toffee candy bar (Skor)
1/4 cup finely chopped chocolate covered nougat nut candy bar (Snickers)
3/4 cup soft apple cider
1 T sugar
Vanilla ice cream

Preheat the oven to 350 degrees F. Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Cut off the top 1/2-inch of each apple and then stand in a baking dish. Stuff the roughly chopped candy bars in the apples (2 total tablespoons of candy per apple). Place 1 1/2 teaspoons of butter in each apple on top of the candy. Stuff the finely chopped candy in the apples (2 total tablespoons of candy per apple). In a bowl, whisk together the cider and sugar. Pour over the apples. Bake uncovered until the apples are tender, 1 hour and 20 minutes. Remove from the oven and let sit for 5 minutes. Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.

Candy Bar Smoothies (Kid friendly!)
1 cup chocolate milk
1 cup chocolate ice cream
2 Kit Kat candy bars, chopped

Combine the milk and ice cream in a blender; process just until smooth. Pour into a bowl; cover and freeze 3 hours or until frozen. Stir with a fork until slushy and stir in wafer bars.  Serve immediately!

Butterfinger Banana Cake
8 1/4 ounces package yellow cake mix
2 medium, ripe bananas, mashed
3 NESTLE® BUTTERFINGER® Candy Bar, chopped, divided
16 ounces container prepared white frosting

Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan. Prepare cake mix batter according to package directions; stir in banana and 3/4 cup chopped Butterfinger. Pour into prepared pan. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cake; sprinkle with remaining chopped Butterfinger.

Halloween Haul Poke Cake
1 package (18 1/4 ounce size) yellow cake mix
10 fun-size candy bars, divided
1 can (14 ounce size) sweetened condensed milk
1 jar (12 ounce size) caramel ice cream topping
1 carton (12 ounce size) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Chop six candy bars. Remove cake from the oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes. Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour ice cream topping over cake; cool completely. Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in the refrigerator.

Baby Ruth Cookies
1/2 cup Butter, softened
3/4 cup Peanut butter, smooth
1 1/2 cup Sugar
2 Eggs, beaten
1 1/4 teaspoon Vanilla
3 cups Flour, sifted
1 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Milk
5 Baby Ruth bars, (1.9 oz ea), Cut up

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375 F oven until golden brown, about 12-15 minutes.

1 can (8 oz) crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
cooking spray
mustard or ketchup, if desired

Heat oven to 375 degrees. If using crescent rolls: Unroll dough, separate at perforations, creating 4 rectangles. press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shoes through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

This recipe is from pillsbury.com

Pumpkin Brulee (Sam)
4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/4 cup white sugar

Preheat oven to 325 degrees F (165 degrees C). Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven’s broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

**If you wanted to get fancy you could serve this brulee in tiny pumpkins!

Halloween Pumpkin Cookies (Jodi)
1 stick butter/margarine
1/2 c. sugar
1 egg
1/2 cup cooked pumpkin or pie filling
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

Pumpkin Cheesecake (Murphy)
2 (8 oz) packages cream cheese
3/4 cup white sugar
1 (15 oz) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells

Preheat the oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Pumpkin and Maple Biscuits (Emilie)
2 1/2 cups self-rising flour
1 cup canned pumpkin
2/3 cup sour cream
1/2 teaspoon maple flavoring
2 tablespoons maple syrup
2 tablespoons butter-flavored shortening, melted

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up. Bake in preheated oven until tops are golden brown, 12 to 15 minutes.

Apple Pumpkin Muffins (Drew)
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil (to make this healthier you can substitute 1/4 cup apple sauce)
2 cups finely chopped peeled apples

STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Bonus recipe:

Pumpkin Pie dip from a listener
1 can of pumpkin
8oz cream cheese, room temperature
1 large box of instant vanilla pudding
1 tsp. cinnamon
1 tsp. vanilla

Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.

Pecan Pumpkin Biscuits (Emilie)
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter or margarine
1/3 cup chopped pecans, toasted
2/3 cup canned or cooked pumpkin
1/3 cup half-and-half cream

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

**These biscuits are delicious when served warm with honey butter!

Patty’s Pumpkin Pudding
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cloves, optional
2 large eggs
1 (15 oz) can Libby’s 100 percent pure pumpkin
1 (12 oz) can evaporated nonfat milk (or evaporated 2 percent milk)

Mix sugar, cinnamon, salt, ginger, and cloves in a small book. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into shallow oven proof dish and bake in a preheated 350 degree oven for about 40 minutes. Don’t overbake; the center should be slightly wiggly. Cool and enjoy at room temperature or refrigerate for later use.

This recipe is from the book Superfoods: 14 food that will change your life

Mini Breakfast Pies (Emilie)
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough (do NOT get the big biscuits because they will overflow in the pans)
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterrey Jack cheese
muffin pan – these work better in the muffin pans that make 6 at a time so you don’t have anything spilling over the edges

- You can do cooked, crumbled bacon and/or ham in this as well! Also put whatever vegetables you like, too (diced mushrooms, fresh spinach, diced tomatoes…)!

Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups (a turkey baster is a good way to suck the egg mixture out of the bowl and squirt over the sausage). Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Apple Pie (Drew)
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie

Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

This recipe is from allrecipes.com
Click here for some help on how to bake apples from the Allrecipes Staff!
Click here for some help on baking fruit pies from the Allrecipes Staff!

2 (12 ounce) bags white chocolate morsels
2 teaspoons vegetable shortening
20 glazed donut holes
20 round jellied candies, Gummi Savers®
20 milk chocolate candies, M&M’s®
Red food coloring

Line a cookie sheet with parchment paper or wax paper and set aside. Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth. Cut two 1/8-inch-slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down. Repeat with remaining donut holes. Reserve unused chocolate. Place the jellied candies on top surface of donut holes. Refrigerate until set. Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes. In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate. Use a toothpick to draw “veins” on the eyeballs. Refrigerate until ready to serve.

This recipe is from razzledazzlerecipes.com