Teddy Bear Carousel

Ingredients:
1 Apple; cored
1/4 cup Peanut butter; creamy
2 Gummi bears
8 Teddy grahams
8 Toothpicks

Directions:
1. Cut apples crosswise into 1/4" slices to form circles.

2. Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the edge of one apple circle, peanut butter side up.

3. Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel.

4. Stand four teddy grahams in the peanut butter between the toothpicks.

5. Place a gummi bear in the center of the carousel roof. Repeat to make a second carousel.

Rudolph the Reindeer

Ingredients:
2 slices Whole wheat bread
1/4 cup Peanut butter; creamy
16 Raisins
16 Pretzels - twist style
4 Cherries

Directions:
1. Spread peanut butter on bread slices and cut each slice into four triangles.

2. Turn triangles so point is down, then place two raisins in center for eyes.

3. Cut cherry in half and place one half at bottom point for nose. Break twist pretzels to make antlers and place at upper two corners.

Puppy Chow

Ingredients:
1/2 cup Peanut butter
6 oz Chocolate chips
1/2 cup Butter or margarine
2 cups Powdered sugar
10 cups Corn Chex cereal

Directions:
1. Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.

2. Pour over Corn Chex, being sure that all cereal is coated.

3. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated.

4. Pour out on wax paper to cool.

No Bake Peanut Butter Cookies

Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Directions:
1. Mix sugar, peanut butter, milk and vanilla together in a large kettle. Bring to a good boil. Remove from heat.

2. Add oatmeal. Cool some and shape or drop by spoonfuls on a cookie sheet.

Diabetic Kid's Snackin' Corn

Ingredients:
9 cup Pop Corn, popped
1/3 cup Peanut butter
1 Tablespoon Butter or margarine

Directions:
1. Pop the corn.

2. Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well.

3. Spread in shallow baking pans and bake in a 375 degree F oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

Bugs on a Log

Ingredients:
Peanut butter
Celery stalks
Chocolate chips

Directions:
1. Take a stalk of celery and fill center with peanut butter.
2. Place pieces of chocolate chips on top of peanut butter filled celery stalk.

Banana Hot Dog Sandwich

Ingredients:
1 Hot dog bun
2 Tablespoon Peanut butter
1/2 Banana

Directions:
1. Toast bun.
2. Spread peanut butter on bun then add the banana.

This is a GREAT after school snack.

Peanut Butter Muffins

Ingredients:
•2 eggs
•1 c. milk
•¼ c. banana (about 1 banana), mashed with a fork
•¼ c. peanut butter
•1/3 c. vegetable oil
•¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
•¼ c. nonfat dry milk
•2¼ c. flour
•1½ tsp. baking powder
•1 tsp. baking soda
•nonstick cooking spray

Utensils:
•fork
•small bowl
•large bowl
•mixing spoon
•muffin/cupcake tin
•paper muffin/cupcake liners
•wire rack
•measuring cups and spoons

Directions:
1.Preheat oven to 350° F.
2.In a small bowl, break the eggs and use a fork to beat them a little bit.
3.In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4.Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5.Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6.Bake for about 15 minutes.
7.When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!
Serves: 12