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Nov 1, 2009

Amish Puff Cookies

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2-3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 - 10 minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkly

Chocolate Cheesecake

For the Crust:
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted

For the Filling:
3 - (8 ounce) packages reduced-fat or
regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla

Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smoth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12

Chocolate Fudge Pie

2 - 9-inch deep-dish piecrusts

1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tbsp vanilla
3/4 cup flour
2/3 cup cocoa powder

4 ounces cream cheese, softened
1/3 cup heavy cream
2 tbsp orange liqueur or 1 tbsp lemon juice
3/4 cup powdered sugar

Preheat the oven to 375 F. Prick the bottom and the sides of the piecrusts with a fork in several places. Bake for 5 minutes. Remove from the oven. Reduce the oven heat to 325 F. To prepare the filling: Melt the butter and the chocolate in a double boiler over low heat. Mix well. Remove from the heat. Combine the sugar and the eggs in a medium bowl. Beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. Combine the flour and cocoa in a medium size bowl. Mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture. Stir until just blended. Pour into the piecrusts. Place on baking sheets. Bake for 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from the oven. Cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on the top and place a large plate on its surface. Refrigerate
overnight. To prepare the Topping: Combine the cream cheese, heavy cream, and liqueur in a medium bowl. Beat with a mixer at medium speed until blended. Reduce the speed to low. Gradually add the powdered sugar. Beat until smooth. Transfer the topping to a plastic zip-top bag. Cut off one corner of the bag.
Drizzle the topping over each piece of pie before serving. Makes 2 pies

Chili Cheese Meatloaf

2 eggs, slightly beaten
1 pound bulk pork sausage, spicy
1 pound very lean ground beef
1/4 cup chopped onion
1 cup quick-cooking oats
2 teaspoons garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chunky salsa
salsa for topping, optional
cheese for topping, optional

Preheat oven to 350°. With hands, gently combine all ingredients except topping options in a mixing bowl. Shape into a loaf and place in baking dish or loaf pan; bake for 1 to 1 1/2 hours, until cooked through.

Fiery Fish Tacos with Crunchy Corn Salsa

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed

Preheat grill for high heat.

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Caramel Marshmallow Bars

16 servings

Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour

1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 ozs miniature marshmallows
1/4 tsp salt
2 ozs milk chocolate chops

Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl. Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips. Bake for 10 minutes more, or until marshmallows are browning.

Butterscotch Apple Crisp

6 servings

6 cups Granny Smith apples, sliced and peeled
3 1/2 ozs butterscotch pudding mix
3/4 cup light brown sugar, packed
1 1/2 tsps cinnamon
1/2 cup unbleached flour
1/4 cup margarine
1/2 cup quick cooking oats

In a 3-quart cooker placed sliced apples; set aside. In a mixing bowl, combine brown sugar, flour, oats, pudding ,and cinnamon. Mix well. Cut in margarine until mixture is crumbly. Sprinkle over the apples in cooker. Cover and cook on low for 5 to 5-1/2 hours or until apples are done.

Boo Beverage

2 cups orange juice
2 cups milk
2 pints orange sherbet
4 ripe bananas
2 cups whipped topping
18 miniature chocolate chips

In four batches, process the orange juice, milk, sherbet and bananas in a
blender until smooth. Pour into glasses. Cut a hole in the corner of a
pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top
of each beverage. Position chocolate chips for eyes.

Black Halloween Punch

1 (.13 oz.) envelope unsweetened grape soft drink mix
1 (.13 oz.) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

To make a frozen hand, wash a disposable glove, fill with water, seal with a
rubber band and freeze until hard.

Stir together grape soft drink mix, orange soft drink mix, sugar and water
until solids are dissolved. Combine with chilled ginger ale just before
serving. Dip the frozen hand briefly in warm water, then peel off the glove.
Float the prepared hand in the punch bowl for a ghastly effect.


Servings: 12

12 grape or cherry tomatoes, halved lengthwise
12 pitted black olives, quartered lengthwise
6 slices (about 3 ounces) Canadian bacon, halved
20-ounce ball prepared pizza dough, room temperature, divided into 12 portions
8-ounce can tomato sauce with basil and oregano
2 cups shredded, reduced-fat orange cheddar cheese

Heat the oven to 450 degrees. Spray 2 baking sheets with cooking spray.

To make eyes, place the tomatoes cut-side down on a cutting board.
Using the tip of a sharp paring knife, make a1/4-inch slit through
the center of each tomato. Stuff an olive quarter into each slit to
make the pupils.

To make mouths, trim each half of Canadian bacon into a
jack-o'-lantern- style mouth. On a lightly floured surface, using a
rolling pin, roll each piece of dough into a 5-inch wide round, then
transfer to one of the prepared baking sheets.

To make the pizzas, coat each round of dough with tomato sauce and
sprinkle evenly with cheese. Arrange the mouths and eyes on the
pizza. Additional olive quarters can be used as fangs. Bake until the
crusts are browned and the cheese is melted, about 8 to 12 minutes.

Pinto Beans and Ham Hocks

Pinto Beans and Ham Hocks


3 smoked hamhocks
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion


Boil hamhocks on high heat for 45 minutes. Add all seasonings except hot
sauce and onion.
Continue boiling for 20 minutes. Add pinto beans,
hot sauce, and onion. Boil on medium heat until beans are done to taste.

Note: To speed up cooking of beans and reduce the gas beans produce,
soak beans in cold water overnight or for three hours during the day.

Serve with rice and a meat side dish.
You can also use the hamhocks as your meat side dish.
However, hamhocks are a high-fat food.

Pickled Sow Belly


1 lbs. sow belly, chopped
2 1/2 tsp. cloves
2 bay leaves
4 cups vinegar
1 tsp. salt
1 cup onions


Cover chopped sow belly with water. Boil. Remove sow belly from mixture.
Combine broth with cloves, bay leaves, vinegar, salt and onions.
Combine with sow belly and boil 30 minutes. Put sow belly into 1/2
gallon jars.
Pour mixture over sow belly. Seal and let stand for 5 days.


Serves: 5


3 med Baking potatoes, peeled and sliced
1/4 c (1 oz) shredded low-fat Swiss or cheddar cheese
1/4 c Nonfat cream cheese product
1 tb Chopped fresh chives
1 tb Nonfat margarine
1-1/2 ts Prepared or Dijon mustard
1/4 ts Hot sauce
1/8 ts Salt
1 Egg white, lightly beaten
1-3/4 c Coarsely crushed corn flakes
Vegetable cooking spray


Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and
next 6 ingredients. Beat well. Divide mixture into 10 equal portions and
shape into balls. Dip in egg white and roll in cereal. Place on a baking
sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until
crisp and golden.

Cinnamon Graham Monkey Bread

1 loaf Frozen Bread Dough, thawed
1/4 cup melted butter or margarine
1/2 cup granulated sugar
1/4 cup graham cracker crumbs
1/4 cup chopped walnuts or pecans (optional)
2 teaspoons cinnamon

Lightly grease a 9x5* inch loaf pan. Divide thawed loaf of Bridgford Frozen Bread Dough into 16 equal pieces. If using rolls, there is no ned to divide dough. In a small bowl, combine suagr, cracker crumbs, nuts and cinnamon. Set aside. Dip each piece of dough in melted butter and then roll in sugar mixture. Make sure that the dough is coated generously with sugar mixture. Place each piece of dough evenly in pan in a single layer. Let the dough rise until double in size or until the dough has risen to just under the top rim of the pan. Bake in a preheated 375° oven for 20 minutes. The bread should be well browned and sound hollow when tapped on top. Remove from oven and let loaf cool in pan for 10 minutes. Remove from pan and serve.

Marmalade Meat Balls

2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes

Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.

Chocolate Almond Joy Cake

1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)

1. Mix & bake cake according to package directions in a 13 x 9 or next size bigger.

2. In sauce pan combine ½ can of milk and 1½ cups of sugar bring mix to rapid boil quickly remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour over top of cake.

3. In sauce pan mix the remaining sugar & milk bring to a rapid boil remove from heat and stir in butter, chocolate chips until melted. Stir in Almonds and pour over cake chill for at least two hours or over night. It is recommended that to chill for two hours after every step.

Devilish Grilled Cheese

4 sandwiches

8 slices pumpernickel bread
1 (7-1/2-ounce) container pimiento cheese spread (see Note)
2 tablespoons butter, softened, divided

Using a cookie cutter or a knife, cut a simple jack-o'-lantern face from each of 4 slices of bread.
Spread the cheese spread on the remaining 4 slices of bread and top with the cut-out bread slices. Using 1 tablespoon butter, carefully butter the sandwich tops.
In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat and cook the bottom sides of the sandwiches. Turn sandwiches over and cook the cut-out sides for 1 minute. Turn again and continue cooking until the cheese is melted and the bread is toasted. Serve immediately.
NOTE: Don't like pimientos? No problem - just use slices of orange American cheese for these sandwiches. It tastes just as good and the color works perfectly for Halloween.