Ghost Tree Ornaments

You’ll Need:

1 white plastic trash bag per ghost
1 round balloon per ghost
1 rubber band per ghost
Black paint or permanent marker
String or thin rope

Procedures : Blow up a balloon until it is as big as you would like the head of your ghost. (Don’t make it too big because it may pop.)

Put the balloon in a plastic bag and situate it so that a corner of the bottom of the bag is at the top of the balloon.

Tie the bag just below the bottom of the balloon.

Draw a face onto the balloon with paint or marker. The bag should be tied tightly enough so that the surface is shaped evenly with the balloon.

Make a hole in the top of the bag (make sure you don’t get the balloon) just large enough to insert the rope or string. Tie the string tightly and hang from a tree branch.

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Cream Puff Squares

You’ll Need:

Crust
3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
3 eggs

Filling and Topping
2 cups cold milk
2 (3.4 ounce) boxes vanilla or chocolate instant pudding
1 (8 ounce) container Cool Whip

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Maggot Stew

You’ll Need:

2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef, cut into 1-inch chunks
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 1/2 ounce) can beef broth
1 teaspoon thyme
1 bay leaf
3 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta

Procedures : Place oil in a large pot over medium-low heat.

Measure flour, salt, pepper and garlic powder into a zip-type bag. Drop in stew beef, seal bag, and shake until well coated. Pour contents of bag into the stew pot. Increase heat to medium. Use a long handles spoon to turn the meat every 3 to 4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty.

Add tomatoes, beef broth, thyme and bay leaf. Bring to a boil, then lower heat to simmer.

Peel the carrots and cut them into small coins. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes.

Cook the orzo in a saucepan according to the package directions. When just tender, drain through a colander, shaking out any excess water. Add them to the stew pot, then turn off heat

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Sweet Potato Surprise Balls

You’ll Need:

4 large sweet potatoes
1 cup broken pecans
1 cup crushed corn flakes
1 tablespoon flour
3/4 cup granulated sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Bourbon, to taste
1/4 teaspoon baking powder
Large marshmallows, halved
Vegetable oil

Procedures : Peel, slice and boil potatoes until done. Drain well and mash until smooth. Add remaining ingredients except marshmallows and oil and mix well. Chill for easier handling. Mold sweet potatoes around marshmallow halves; shape each into a ball and roll in additional crushed corn flakes. Refrigerate briefly to set. Fry in deep oil at 375 degrees F about 3 to 4 minutes or until lightly browned. Drain well.

Serves 8

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Chocolate Cherry-Almonds Fudge

You’ll Need:

14 oz can sweetened condensed milk
2 (12 oz) cup semi sweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup chopped candied cherries
1 tsp almond extract

Procedures : Line a 8x8x2 inch pan with aluminum foil. In a medium saucepan combine the sweetened condensed milk with the chocolate chips. Heat until the chips are melted and the mixture is smooth. Stir in the almonds and cherries; add the almond extract. Spread in the prepared pan. Cover with aluminum foil and chill until firm.
Cut into 1 inch squares. Store leftovers covered in refrigerator

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Pina Colada Cobbler

You’ll Need:

1 cup self-rising flour
1 cup milk
3/4 cup granulated sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
1/2 cup sliced maraschino cherries (optional)

Procedures : Preheat oven to 350 degrees F.

In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix.

Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping, or ice cream it you prefer

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Simply Divine Pumpkin Pie

You’ll Need:

1 (3 1/4 ounce) box vanilla pudding and pie filling
1/4 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/4 cup milk
1 tablespoon melted butter
1 3/4 cups mashed, cooked or canned pumpkin
1 unbaked 9-inch pie shell

Procedures : Combine vanilla pudding mix, sugar, pumpkin pie spice, salt and milk. Stir in butter and pumpkin. Pour into unbaked pie shell. Bake at 375 degrees for 40 to 45 minutes or until bottom crust is golden brown and filling is set. Garnish with whipped topping or cream.

NOTE: Instead of pumpkin pie spice, you may substitute 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ginger

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Black Bottom Witches’ Pie

You’ll Need:

18 chocolate wafers
1/2 cup granulated sugar
1/4 cup melted butter or margarine
1 (6 ounce) package chocolate bits
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 pint chocolate ice cream
1 quart orange sherbet

Procedures : Crush wafers; place in bowl. Add sugar and butter. Mix. Press into 9-inch pie plate. Chill.

Place chocolate bits and cream in saucepan; cook over low heat, stirring occasionally until melted. Stir in vanilla extract; chill until thickened.

Stir chocolate ice cream until smooth; spoon into crust. Spread 3/4 of the chocolate sauce over ice cream; return to freezer until firm.

Soften sherbet; spoon over top. Freeze until firm.

Yield: 8 servings

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Vanilla Cream Pie with Variations

You’ll Need:

2/3 cup granulated sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon flour
3 cup milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla extract

Procedures : Mix sugar, salt, cornstarch and flour in a saucepan. Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.

Remove from heat. Stir a little of the mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat.

Blend in butter and vanilla extract. Cool, stirring occasionally. Pour into cooled baked pie shell. Chill for 2 hours.

Coconut Pie
Use Vanilla Cream Pie recipe except fold in 3/4 cup moist, shredded coconut just before pouring into pie shell.

Chocolate Pie
Use Vanilla Cream Pie recipe except use 1 1/2 cups sugar and add 3 ounces or 3 squares chocolate which have been melted over hot water.

Banana Cream Pie
Use Vanilla Cream Pie recipe. Slice 3 large bananas and place in bottom of pie shell before adding cream pie mixture

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Praline Cream Pie

You’ll Need:

1 baked 9-inch pie shell
5 tablespoons cornstarch
3/4 cup granulated sugar
2 3/4 cup whole milk
2 eggs *
1 teaspoon vanilla extract
1 tablespoon butter
20 wrapped caramels
1/3 cup crushed butter brickle or toffee
1 cup cream

Procedures : Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching, cook until thick and creamy.

Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer. Stir in butter and vanilla extract.

Unwrap caramels and add to hot pudding. Stir until caramels begin to melt. Add butter brickle pieces and stir (caramels will not be completely melted or mixed in). Pour mix into baked pie shell. Chill 3 to 4 hours.

To serve, whip cream and place a dollop on each piece of pie. Sprinkle with additional butter brickle, if desired.

* Using 3 egg yolks in place of whole eggs will create a smoother custard

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