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Good morning and if you woke up feeling totally refreshed, then you probably forgot to set your clock back, lol. Welcome to a frightfully delicious collection of Halloween recipes, funnies and other goodies. Many folks have contributed to this issue. Thanks to all who did. I will announce the next monthly theme topic in tomorrow's issue. The current theme issue will be posted next Sunday, November 6. I may have enough for two issues, as the response was very good indeed. Thanks again! Please remember that your participation in this publication is important. Go to the submission section to read how to share your ideas with everyone here in future issues. Another great way to share in the fun is to visit our A to Z Recipe Discussion Forum QT. There you can read up on what's happening behind the scenes, as well as make some great friends. We are planning an A to Z Recipes family reunion in Florida in December. You can get the scoop on it in the QT. Have a great day and we'll see you here tomorrow. I worked an extra hour overnight so I think I will get some sleep now. Thirteen hours of work makes Maggie a very sleepy (but happy) camper, lol. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Teaching Old Dogs New Tricks Shared by Leasa, MN This is for all the "retirees" and us (meaning me) honorary ones too!! When loved ones come home, always run to greet them Allow the experience of fresh air and the wind in your face to be pure ecstasy Take naps and stretch before rising Avoid biting when a simple growl will do No matter how often you're scolded, don't buy into the guilt and pout. Run right back and make friends Delight in the simple joy of a long walk Be loyal If what you want lies buried, dig until you find it When someone is having a bad day, be silent, sit close by, and nuzzle them gently Sounds too easy, huh?? I want to be a dog!! But thought provoking.
Help make us NUMBER ONE ! Wishing you all a Happy Halloween full of tricks and treats. The following game is fun.... yes, I spent too much time doing it and so did my kids, lol. Hangman Pumpkin Carving Shared by Fancy, NB Instead of cutting the top of the pumpkin, cut the bottom. This makes for easy access to placing the candle or electric bulb and also balances the pumpkin. Pumpkin Carving Tips Shared by Treva, TN Halloween is right around the corner. This contains some Jack O'Lantern carving tips and resources. * Cut the hole in the bottom of the pumpkin instead of the top. It makes it easier to deal with the candle. * Sprinkle cinnamon in your pumpkin for a great smell. * If you make a mistake carving, use a toothpick to reattach pieces. * Create elaborate designs by carving with a pattern. Find some great patterns online at jack-o-lantern.com. * You may want to consider painting or drawing a face on your pumpkin. Then you can eat the pumpkin after Halloween. * Be sure to compost your pumpkin after Halloween. *When carving out your jack-o-lanterns, carve a section straight across the bottom then clean out as much seeds and flesh as possible. This serves several purposes, the pumpkin sits straight, the lid does not shrink and collapse and you just lift the pumpkin up to light your candle. Roast the seeds after rinsing and if you have small pumpkins boil the flesh and mash for pumpkin goodies such as pies, cakes, cookies or bread. * Save the seeds and bake them for a delicious snack. Pumpkin Seed Baking Instructions: They are quick, easy, healthy and delicious. 1. Preheat oven to 350 F 2. Rinse seeds until they are clean. 3. Let the seeds dry 4. Coat a baking sheet with vegetable oil and bake for 10 to 15 minutes. Stir occasionally. Once cooked, you can eat the seeds with the shell on or off. Sprinkle salt or other seasoning on the seeds before baking, if desired. For saltier seeds, boil the seeds in salt water for 5 to 10 minutes before baking. Making Jack-O-Lanterns More Inviting After you've cleaned and carved a Halloween pumpkin, sprinkle the inside with cinnamon or nutmeg. Then put the candle inside. When lighted, the heat from it will warm the area and the fragrance will be dispersed. It will smell so good. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! To be announced tomorrow A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues As usual, only recipes are to be sent to: A to Z Recipes Inbox.   Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Shared by Maxine, FL Halloween Shared by Ann, FL A couple was invited to a swanky masked Halloween Party. She got a terrible headache and told her husband to go to the party alone. He being a devoted husband protested, but she argued and said she was going to take some aspirin and go to bed, and there was no need of his good time being spoiled by not going. So he took his costume and away he went. The wife, after sleeping soundly for about an hour, awakened without pain and, as it was still early, she decided to go the party. Since her husband did not know what her costume was, she thought she would have some fun by watching her husband to see how he acted when she was not with him. She joined the party and soon spotted her husband cavorting around on the dance floor, dancing with every nice chick he could, and copping a little feel here and a little kiss there. His wife sidled up to him and being a rather seductive babe herself, he left his partner high and dry and devoted his time to the new stuff that had just arrived. She let him go as far as he wished; naturally, since he was her husband. Finally, he whispered a little proposition in her ear and she agreed, so off they went to one of the cars and had a little bang. Just before unmasking at midnight, she slipped away, went home, put the costume away and got into bed, wondering what kind of explanation he would make for his behavior. She was sitting up reading when he came in, and she asked what kind of a time he had. He said: - Oh, the same old thing. You know I never have a good time when you're not there. - Did you dance much? - I'll tell you, I never even danced one dance. When I got there, I met Pete, Bill Brown and some other guys, so we went into the den and played poker all evening. But you're not going to believe what happened to the guy I loaned my costume to......." Another Halloween Story Shared by Cheryl, Chicago, IL Late one dark and rainy night a man was walking home alone when he hears a....... BUMP... BUMP... BUMP... behind him. Walking faster he looks back, and makes out the image of an upright coffin banging its way down the middle of the street towards him BUMP... BUMP... BUMP... Terrified, the man begins to run towards his home, the coffin bouncing quickly behind him ... faster... faster... BUMP... BUMP.... BUMP. He runs up to his door, fumbles with his keys, opens the door, rushes in, slams and locks the door behind him. However, the coffin crashes through his door, with the lid of the coffin clapping ... clappity-BUMP... clappity-BUMP... clappity-BUMP... clappity-BUMP... on the heels of the terrified man.... Rushing upstairs to the bathroom, the man locks himself in. His heart is pounding; his head is reeling; his breath is coming in sobbing gasps. . With a loud CRASH the coffin starts breaking down the door. Bumping and clapping towards him. The man screams and reaches for something heavy, anything ... his hand comes to rest on a large bottle of ROBITUSSIN . Desperate, he throws the Robitussin as hard as he can at the apparition, and... the coffin stops. Trick or Treat!!?? Shared by Leasa, MN A little boy and girl go trick or treating. They knock on the door of this house and the man who answers it says, " Well, you two are awful cute. Who are you supposed to be?" "We're Jack and Jill" the girl replied. The man says, "You can't be Jack and Jill, you're black!" The children go off and a while later they come back dressed differently. They ring the door bell and once again, the man answers the door. "Well now, that is just darn cute. Who are you this time?" "We're Hansel and Gretel" says the little boy. "Well I hate to disappoint you son, but you can't be Hansel and Gretel because you're black" says the man. Heads hung low, the kids leave. Not too much later, the man hears the doorbell again. This time when he opens the door, there stand two children, but this time, they are "buckneked". "Oh my! And just who are you supposed to be now???" "Chocolate M & M's," says the little girl. "I'm plain. He's got nuts". Top 10 Signs You Are Too Old To Trick or Treat 10. You get winded from knocking on the door. 9. You have to have another kid chew the candy for you. 8. You ask for high fiber candy only. 7. When someone drops a candy bar in your bag, you lose your balance and fall over. 6, People say, "Great Boris Karloff Mask" and you're not even wearing a mask. 5. When the door opens you yell, "Trick or....." and can't remember the rest. 4. By the end of the night, you have a bag full of restraining orders. 3. You have to carefully choose a costume that won't dislodge your hairpiece. 2. You're the only Power Ranger in the neighborhood with a walker. 1. You keep having to go home to pee.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! EYEBALL COOKIES ~Submitted by Barbara, Chula Vista, CA 1/2 cup butter, softened 1 1/2 cup peanut butter 1 pound powdered sugar 1 tablespoon vanilla extract 12 ounces white chocolate almond bark Cream the butter and peanut butter together. Add the sugar and vanilla and thoroughly blend. Shape into small 1 inch balls and refrigerate on waxed paper for 30 minutes. Melt the white chocolate in the microwave. With a toothpick, dip the "eyeballs" into the white chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes 40 eyeballs. NOTE: When you dip these in dark chocolate they are also known as buckeye balls. I dip them in white chocolate and call them eyeball cookies during Halloween. PUMPKIN-SPICE MUFFINS ~Submitted by Angelique, TX 2 cups Original Bisquick® 1/2 cup canned pumpkin (not pumpkin pie mix) 1/4 cup sugar 1/4 cup milk 1/4 cup vegetable oil 1 Tbs. pumpkin pie spice 1/2 tsp. ground cinnamon 1 egg 1/2 cup raisins Heat oven to 400. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Substitution You can use mashed cooked sweet potatoes instead of the canned pumpkin. Notes: Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning! Source: Betty Crocker DINOSAUR BONES ~Submitted by Barbara, Chula Vista, CA 1 pkt. sliced almonds - (2.25 oz.) (1/2 cup) 1/2 teaspoon freshly grated lemon peel (yellow rind of 1/2 lemon) 4 egg whites 1 cup granulated sugar 1/2 teaspoon almond extract 5 1/2 cups all-purpose flour 1/2 teaspoon baking powder Preheat oven to 350 degrees. Toast almonds on a cookie sheet until golden, about 6 minutes. Let cool slightly. Turn off oven; set nuts aside. Combine lemon peel, egg whites and sugar in a large mixing bowl. With an electric mixer, beat mixture on high speed for 2 minutes, until it is white, frothy and the sugar has dissolved. Stir in almonds, almond extract, flour and baking powder. Cover bowl with plastic wrap; refrigerate until well chilled. Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper. Lightly flour your hands and roll small pieces of dough into 3 inch logs. Fold the tips of each log back to form bulges at both ends. Press in the center of each bulge to make an indentation - like the ends of a leg bone. Place the cookies about 2 inches apart on prepared baking sheet. Bake for 18 to 20 minutes, until golden. Remove from baking sheet; let cool completely on a rack. PUMPKIN CHEESECAKE WITH CARAMEL SWIRL ~Submitted by Jean, Syracuse, NY The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times. Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling 4 8-ounce packages cream cheese, room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 1 tablespoon (about) purchased caramel sauce 1 cup sour cream For Crust: Preheat oven to 350?F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Serves 10.  HALLOWEEN COOKIE PIZZA ~Submitted by Treva, TN Mix things up at your Halloween party by serving this pizza-sized peanut butter chip cookie topped with miniature marshmallows, chocolate chips, and nuts. Chocolate and orange icing spider webs make it a spooky treat! Ingredients 3/4 cup packed light brown sugar 1/2 cup butter flavored shortening 1 egg 1 tablespoon water 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup REESE'S Peanut Butter Chips 1 cup miniature marshmallows 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips 1/2 cup chopped pecans CHOCOLATE DRIZZLE (recipe follows) ORANGE DRIZZLE (recipe follows) Directions 1. Heat oven to 350°F. Lightly grease 12-inch round pizza pan.* 2. Beat brown sugar and shortening in large bowl on medium speed of mixer until creamy. Add egg, water and vanilla; beat well. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended. Stir in peanut butter chips. Spread batter into prepared pan to within 1/2 inch of edge. 3. Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely. 4. Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE DRIZZLE over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. 16 servings. CHOCOLATE DRIZZLE: Combine 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons butter flavor shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. ORANGE DRIZZLE: Combine 1/2 cup powdered sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended. * Cookie pizza can be baked in 13x9x2-inch baking pan. Bake at 375°F. 15 to 18 minutes or until set. DECADENT HALLOWEEN BROWNIES ~Submitted by Barbara, Chula Vista, CA Yield: 1 dozen. 2 cups (4 sticks) unsalted butter 16 ounces chocolate chips 6 ounces unsweetened chocolate 6 eggs 2 tablespoons instant espresso powder 2 tablespoons vanilla extract 2 7/8 cup sugar 1 cup flour 1 tablespoon baking powder 1 teaspoon salt 2 cups chocolate chips 2 cups chopped walnuts 1 tub prepared vanilla frosting 1 tub prepared chocolate frosting 1 orange food coloring (or mix red and yellow) Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture, combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15 by 10 inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight. In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula, Decorate brownies with frosting. Makes 1 dozen. SWEET AND SPICY PUMPKIN SEEDS ~Submitted by Treva, TN Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month. 1 medium pumpkin 5 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch cayenne pepper to taste 1 & 1/2 tablespoons peanut oil 1. Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use. Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. 2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. Makes 1 cup PUMPKIN WILD RICE SOUP ~Submitted by Tena, MO 1 cup chopped celery 1 cup chopped onion 3 tablespoons butter 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/8 teaspoon white pepper 1/8 teaspoon cloves 1/8 teaspoon ginger 29 ounces solid-pack pumpkin 4 cups chicken stock 2 cups cooked wild rice 1/4 cup grated carrot 1 cup heavy whipping cream 8 ounces Camembert cheese, rind removed and chopped 1/2 cup sunflower seeds, toasted in butter Sauté celery and onion in butter in a large stockpot until tender. Add 1 cup stock. Bring to a boil. Process the stock mixture, salt, nutmeg, cinnamon, black pepper, cayenne, white pepper, cloves and ginger in a blender until pureed. Add pumpkin. Process until blended. Return the pumpkin mixture to stockpot. Add 4 cups stock, wild rice and carrot. Bring to a simmer, stirring occasionally. Simmer for 10 minutes, stirring occasionally. Stir in whipping cream and cheese. Cook until the cheese melts and the soup is heated through, stirring frequently. Add sunflower seeds and mix well. Ladle into soup bowls. 10 servings. Source: Famous Dave's Backroads & Sidestreets  HALLOWEEN CHOCOLATE CAKE ~Submitted by Treva, TN Cast a spell to create a pumpkin from an ordinary chocolate cake! Decorate with orange and green frosting and top with a chocolate-covered ice cream cone 'stem' to create a wonderful centerpiece. Ingredients 1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces 1/2 cup (1 stick) butter or margarine, softened 1 cup boiling water 2 cups all-purpose flour 1-1/2 cups sugar 1/2 cup HERSHEY'S Cocoa 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1/2 cup dairy sour cream 1 teaspoon vanilla extract CHOCOLATE COATED ICE CREAM CONE (recipe follows) ORANGE FROSTING (recipe follows) DECORATOR'S FROSTING (recipe follows) Directions 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. 2. Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan. 3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE. Drizzle ORANGE FROSTING over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING. 10 to 12 servings. CHOCOLATE COATED ICE CREAM CONE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes. ORANGE FROSTING: Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color. DECORATOR FROSTING: Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color. BRANDIED PUMPKIN CHEESECAKE ~Submitted by Jean, Syracuse, NY Crust 1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1/4 cup granulated sugar Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes. Filling 19 ounces cream cheese (at room temperature) 1 cup granulated sugar 4 medium eggs 1 (14 ounce) can pumpkin (no spices added) 2 1/2 teaspoons ginger 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/3 cup brandy Whipped cream Preserved ginger Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger. TOXIC WASTE PUNCH (Halloween Recipe) ~Submitted by Treva, TN 1/2 gallon of rainbow sherbet 2 (2-liter) bottles of 7-up or ginger ale 1 pkg. green Kool-Aid Put the sherbet in a 3 gallon bowl. Sprinkle the Kool-Aid across the top. Slowly pour the soda around the sides of the sherbet. The soda will lift the Kool-Aid leaving delightful color streaks and sour flavors.  HAPPY HALLOWEEN MINI POPCORN BALLS ~Submitted by Treva, TN 10 cups popped corn 1 (1-lb.) bag miniature marshmallows 1/4 cup (1/2 stick) butter or margarine 1 cup diced dried fruit (papaya, mango or peaches) 1 cup butterscotch chips Orange food coloring Place popcorn, fruit and butterscotch chips in large bowl; set aside. Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes. Grease hands and form into 3-inch balls. Yield: About 16 balls Nutritional Information: (Based on 1 serving) Total Calories 250; Total Fat 8g; Cholesterol 10mg; Sodium 60mg; Carbohydrate 43g; Fiber 1g; Sugars 31g; Protein 2g HAUNTED POPCORN HANDS ~Submitted by Treva, TN Clear Polyethylene food service gloves Candy corn Popcorn Ribbon or yarn Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn. HALLOWEEN SNACK MIX ~Submitted by Treva, TN 6 Cups Caramel Corn 2 Cups Cashews or Pecans 1 & 1/2 Cups Candy Corn 1/3 Cup Raisins In a large bowl combine all ingredients and mix well.  BROWNIE BITES WITH MAGIC FROSTING ~Submitted by Treva, TN Little witches and sorcerers will love to help mix up and decorate these Halloween delights. Vanilla and peanut butter chips are swirled on top of the warm brownies creating magical designs as they melt. Ingredients 3/4 cup HERSHEY'S Cocoa 2/3 cup vegetable oil 2 cups sugar 4 eggs 2 teaspoons vanilla extract 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or 1-2/3 cups HERSHEY'S Premier White Chips, divided Directions 1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets. 2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups. 3. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula. Garnish with pecan half, if desired. About 3 dozen brownies.
Help make us NUMBER ONE ! "FRIED" CHICKEN This is a great unfried fried chicken recipe. It tastes so much like fried that its scary! 1 fryer chicken ( 3 - 3/12 lbs.) cut into 8 pieces 2 1/2 C buttermilk 2 cloves garlic, smashed 1/3 C Dijon mustard 1 3/4 tsp. salt 1 1/2 C breadcrumbs 1 1/2 C flour 1/4 tsp. cayenne pepper 1/2 tsp. paprika Pre-heat oven to 475°F (245°C). Remove the skin from all pieces of chicken except the wings and put chicken into a large, heavy-duty plastic storage bag. Add the buttermilk, garlic, mustard and 3/4 teaspoon of the salt. Squeeze the air from the bag, seal tightly and shake the bag to evenly coat the chicken. Marinate in the refrigerator for 24-48 hours, gently shaking the bag periodically. Spray a heavy-gauge, non-stick baking sheet with cooking spray. Mix bread crumbs, flour, cayenne, paprika and the remaining 1 tsp. salt on a plate. Drain the chicken. Turn each piece of chicken in the bread crumb mixture to coat all over, and place, bone side up, on the prepared baking sheet. Let site for 5 minutes, then spray the chicken to coat lightly with cooking spray. Place the baking sheet on the bottom rack of the oven and bake for 20 minutes. Turn the pieces of chicken over with a spatula, taking care not to dislodge any coating, and reposition the sheet in the middle of the oven. Bake until the chicken is well browned, about 20 minutes. Serves 6 Nutrient Information per Serving: Calories: 350 Protein: 38 gm Carbohydrates 31g Fat: 6 gm HEALTHY PUMPKIN-CRANBERRY BREAD ~Submitted by Jean, Syracuse, NY 1-1/2 cups whole-wheat pastry flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup dried cranberries 1 cup unsweetened canned pumpkin 1 cup unsweetened applesauce 3/4 cup Splenda 2 large eggs 1 tablespoon melted butter 1 teaspoon pure vanilla extract Pre-heat oven to 350 degrees F. Lightly coat an 8" by 4"-inch loaf pan with cooking spray. In a large bowl, mix the flour, cinnamon, baking soda, baking powder, cloves and nutmeg. Toss in the cranberries. In a separate bowl, combing the pumpkin, Splenda, eggs, applesauce, butter and vanilla. Stir into the flour mixture and using a wooden spoon, mix enough to moisten. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan slightly, remove and continue cooling on a wire cake rack. Makes one loaf.
Help make us NUMBER ONE ! PUMPKIN BROWNIES 1 cup pumpkin purée, canned or cooked 1-1/4 C whole wheat flour 1 C brown sugar, firmly packed 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. ground ginger 1 tsp. nutmeg 1/4 C buttermilk 1/4 C vegetable oil such as canola 2 tsp. vanilla extract 2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg white, or 1/2 cup Egg Beaters® egg substitute ) 1/2 C walnuts, finely chopped Preheat oven to 375°F. Coat a 13x9x2-inch baking pan with vegetable spray. Combine all ingredients and beat well. Pour into prepared pan and bake for 30 to 40 minutes. Cool on a wire rack; cut into bars. Makes 24 Bars Per Bar: 102 Cal 4g Fat 15g Car 10mg Cholesterol 101 mg Sodium 1g Fiber Exchanges: 1 Starch 1 Fat A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !  FAJITA-STYLE CHICKEN BREASTS OK. This is not exactly a recipe you'd expect to find in a Halloween issue. However, this is devilishly good, "witch" is why I chose it! Preparation 5 min. Marinating 45 min. Grilling 46 min. Marinade Ingredients: 1/3 cup vegetable oil 4 tablespoons fresh lime juice 1 tablespoons chopped green chiles 1 teaspoon finely chopped fresh garlic Chicken Ingredients: 2 split chicken breasts, skinned* 2 (3/4-ounce ) slices LAND O LAKES® Deli Cheddar Cheese, cut in half diagonally Topping Ingredients: Salsa Instructions: Heat gas grill to medium or charcoal grill until coals are ash white. Combine all marinade ingredients in resealable plastic food bag; add chicken breasts. Tightly seal bag; turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate at least 45 minutes, turning once. Remove chicken from marinade; discard marinade. Place chicken onto grill. Grill, turning once, until chicken is no longer pink (45 to 50 minutes). Top each chicken breast with 2 pieces cheese. Continue grilling until cheese begins to melt (1 to 2 minutes). Serve with salsa. TIP: Substitute 2 boneless skinless chicken breasts. Grill, turning once, for 20 to 25 minutes. Yield: 2 servings Nutrition Facts (1 serving), Calories: 390, Fat: 28 g, Cholesterol: 95 mg, Sodium: 200 mg, Carbohydrates: 2 g, Dietary Fiber: 0 g, Protein: 32 g
Help make us NUMBER ONE !  PUMPKIN PECAN LAYER CAKE Three layers of festive fall flavors create this memorable cake. Preparation 30 min. Baking 25 min. Cooling 30 min. Cake Ingredients: 2 cups crushed vanilla wafers 1 cup chopped pecans 1/2 cup LAND O LAKES® Butter, melted 1 (18.25-ounce) package carrot cake mix 1 cup cooked pumpkin 1/4 cup LAND O LAKES® Butter, melted 3 eggs 2 tablespoons water Filling Ingredients: 3 cups powdered sugar 2/3 cup LAND O LAKES® Butter, softened 4 ounces cream cheese, softened 2 teaspoons vanilla 1/4 cup caramel ice cream topping Garnish Ingredients: 1 cup pecan halves Instructions: Heat oven to 350°F. Combine crushed wafers, chopped pecans and 1/2 cup melted butter in large bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly on bottom of 3 greased and floured 8 or 9-inch round cake pans. Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread about 1 1/2 cups batter over crumbs in each pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often, until smooth. Layer 3 cake layers on serving plate, nut-side down, with 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated. TIP: To remove cake easily from pan, place wire cooling rack on top of cake and invert; repeat with remaining layers. Yield: 16 servings Nutrition Facts (1 serving), Calories: 570, Fat: 34 g, Cholesterol: 95 mg, Sodium: 450 mg, Carbohydrates: 65 g, Dietary Fiber: 2 g, Protein: 5 g Source: LAND O LAKES®
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