Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Chex Delight ( Donna)

Boil for 5 minutes:
1 cup sugar
1 cup light corn syrup
1 cup margarine
Then add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over and stir to coat:
17 oz Rice Chex (or 1/2 Corn Chex & 1/2 Rice Chex)
4 oz. slivered almonds
7 oz. coconut

Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.

Fudge (Gail)

3 cup sugar
/34 cup butter
1 can (5oz) evaporated milk
1 pkg milk chocolate chips
1 jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or to 234 degrees. Stirring constantly. Remove from heat. Add chocolate and creme; stir until melted. stir in nuts and vanilla.
Pour into greased pan, cool.

Caramels (Gail)

1 cup butter
1 pound (2 1/4 cup) brown sugar
dash salt
1 cup light corn syrup
1 15 oz can sweetened condensed milk
1 tsp vanilla

Melt butter in heavy 3 quart saucepan.
Add sugar and salt; stir thoroughly. Stir in corn syrup.
Mix well. Gradually add milk, stirring constantly. Cook and stir
over medium heat to firm ball stage (245)
12 to 15 minutes. Remove from heat; stir in vanilla.
Pour into buttered 9x9x2 inch pan. Cook and cut into squares.

Fruit Cake (Gail)

Double Cheese Salad (Mary)

1 large package of lemon jello
2 cups boiling water
Dissolve jello in the boiling water and add 3 oz package of cream cheese. Cool.
In a sauce pan combine 15 oz can of crushed pineapple (do not drain) and 1 cup of sugar. Boil 10 min. and cool. I omit the sugar and just add the can of pineapple to the jello cooled whipped jello above.
Add 2 cups of grated mild cheddar cheese. Whip ½ pt of whipping cream – I use Cool Whip sometimes.
Beat jello mixture until foamy and add pineapple, add cheese and fold in the whipped cream. Garnish with chopped nuts (I use walnuts).

Raspberry Cranberry Jello Salad (Donna)

1 (6 oz package) raspberry jello
1 1/2 cups of boiling water
2 Tbs. orange rind grated
1 (16 oz) can jellied cranberry sauce
1 (8oz) can crushed pineapple, drained
1 cup diced celery
1 package instant lemon pudding
2 cups milk
1 (8oz) cool whip
1 cup walnuts or pecans chopped
Dissolve jello in water, add rind and cranberry sauce and
chill until thick. Stir in pineapple and celery. Pour
into a 9x13 pan and let it set. Prepare pudding as package directs.
Spread on jello and refrigerate. Before serving spread with
Cool whip and sprinkle with nuts.

Pumpkin Pie Bites (Peggy S.& Christy)

1 spice cake mix
small can pumpkin
Mix together, add semi-sweet chocolate chips. Drop bite size dough onto baking sheets. Bake at 350* for 8 min.

Yam Casserole (Joycelyn)

1 large can yams
1/2 cup sugar
1/8 cup milk
1/2 teaspoon vanilla
1 egg
1/2 cup crushed pineapple
1/2 cup chopped shredded coconut
1/4 cup melted margarine
Melt margarine and mix all ingredients together. Place yam mixture in 8X8 pan.

Topping

Mix together:
1/2 cup chopped pecans
1/4 cup flour
1/4 cup melted margarine
1/2 cup brown sugar
Spread topping over yams. Bake at 350 for 25-30 minutes.

Cranberry Sauce (Joycelyn)

10 oz. fresh cranberries chopped in food processor
20 oz. can crushed pineapple
1/3 cup agave (sweetener)or sugar
Drain liquid from pineapple(is should be about 1 cup...add water if necessary to make it 1 cup). Place pineapple juice and agave in sauce pan and bring to a boil.
Add chopped cranberries to hot pineapple mixture and cook for about 10 minutes. Add drained crushed pineapple to pan and cook another 1-2 minutes.
Chill in refrigerator. Serve cold.

Stuffing (Reba)

2 loaves of cheap white bread
Cube then mix with a little seasoning salt for color--let dry overnight. Stir with hands.
In an electric fry pan:
Saute 1 lb. butter
2-5 stalks celery chopped
1 onion chopped
When cooking add 1/4 to 1/2bottle of sage.
Add bread slowly and mix in chicken broth (2-3 cans chicken broth--small) to make moist.
Place in 9X13 pan and bake at 350 for 30-45 minutes OR Stuff in a turkey

Halloween Fingers (Keri)

1 1/2 c peanut butter
6 c powdered sugar
1 cup margarine
1 1/2 tsp vanilla

Mix together until well blended. Shape into fingers. (Shape around a pretzel stick --for the bone)
Pretzel sticks (optional)
sliced almonds for fingernails
red food gel for blood
Add almond fingernails and food gel to shaped fingers.

Witch Hats (Gail)

One of our Taste Testers enjoying a Witches Hat! Yummmmmmmmmmm

























Chocolate striped packaged cookies
Colored frosting
Hershey Kisses
Turn cookies chocolate side up, place a mound of colored frosting in center, then place a Hershey Kiss on top of icing.

Pumpkin Woopie Pies (Joycelyn)

1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Recipe compliments of Betty Crocker

Pumpkin Spice Cake Balls (Joycelyn)

These are pumpkin spice flavored cake balls. Made like Bakerella's famous cake balls and cake pops. For directions and tutorials go here Be sure to check out all the different styles of cake balls and cake pops for every season and flavor while you are visiting this site.

This is the cake recipe used for this recipe

1 box French Vanilla cake mix (I used a yellow cake mix)
1 cup canned pumpkin
1/2 tsp cinnamon
1/2 tsp. pumpkin pie spice
3/4 cup water
1/3 cup vegetable oil
4 large eggs

Pumpkin Dip (Mary)

Peggy brought some delicious sweet pepper that went great with this dip too.

Waiting for recipe

Pumpkin Cheese Cake (Carolyn)

Monster Mouths (Keri)

Apple Slices
Peanut Butter
Mini Marshmallows
Pineapple Juice
Slice apples and soak in pineapple juice. Dry slices off and smear thin layer of peanut butter on each slice. Place marshmallows on one slice add another lice (peanut butter side down) on top.

Casserole in a Pumpkin Shell (Laura S.)

1 med pumpkin, cut out a lid and clean out
2 lbs hamburger
4 potatoes cubed
3 carrots, grated or chopped
1 med onion chopped
2 tsp salt
1/2 tsp oregano
1 tsp vinegar
1/2 tsp garlic powder
1 can tomato soup
3 eggs beaten

Place pumpkin on a cookie sheet. Bake at 350 degrees for 45 minutes. Pumpkin should remain firm. while baking put together casserole mixture.
brown hamburger and onion. Cook Potatoes and carrots until tender. Mix spices, tomatoe soup, and eggs. blend together.
Pour over meat and vegetable. mix.
Pack into pumpkin with lid on. Return to oven and bake at 350 degrees for 1 to 1 1/2 hours. the last 20 minutes take lid off stir and continue to bake.
When serving, if you like pumpkin you can scrape the edges if you don't you can just eat the casserole.

Grape Salad (eyeballs) (Laura S.)

3-4 lbs grapes

take off stems. wash. dry.

8 oz cream cheese
8 oz sour cream
1/2 C sugar
1 tsp vanilla

mix together. stir in grapes.. spread in a cookie sheet or cake pan.

1/2 c brown sugar
1 c pecans (or any chopped nuts) (optional)

spread over top. refrigerate and serve.

Pumpkin or Applesauce Cookies (Laura S.)

1/2 C shortening
1 C sugar
2 eggs

cream

1 C applesauce or pumpkin

cream

2 C flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

mix together. Add in Chocolate chips. Bake at 350 degrees for 10-12 minutes

Pumpkin Roll (Laura S)

3 eggs
1 C. sugar
2/3 C. canned pumpkin
1 tsp. lemon juice

3/4 C. flour
1 tso. baking powder
2 tsp. pumpkin pie spice
1 C. chopped nuts
Combine

beat eggs on high for 5 min. Beat in sugar, add pumpkin and lemon juice. Fold in flour mixture. Pour in jelly roll pan and sprinkle with nuts (optional). Bake at 375 degrees for 15 minutes. Dust with powdered sugar and roll up on a towel (dust towel too!) Chill for 2-3 hours. Mix 8 oz. cream cheese, 4 Tbsp butter, and 1 tsp vanilla, and 1 C. powdered sugar. Frost cake and roll it back up (remove the towel). Put in fridge or can be wrapped in plastic and put in freezer.