Dip gingersnaps, sliced apples, graham crackers or animal crackers in this pumpkin pie-like dip.

Ingredients: 1 (8 oz.) pkg. Cream cheese, softened; 1/2 cup sour cream; 2 cups powdered sugar
1 (15 oz.) can cooked pumpkin; 3 Tablespoons pure maple syrup (original recipe called for 1 Tablespoon orange juice concentrate.); 1 Tablespoon ground cinnamon (I used Saigon cinnamon, I love that stuff.)

Directions: Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin. Beat until combined. Stir in cinnamon and maple syrup (or orange juice concentrate) until well mixed. Refrigerate (at least 1 hour) before serving.

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Submitted by J. Robinson

Gooey Pumpkin Butter Cake

Ingredients: Cake: 1 (18 1/4-ounce) package yellow cake mix ; 1 egg; 8 tablespoons butter, melted

Filling: 1 (8-ounce) package cream cheese, softened; 1 (15-ounce) can pumpkin; 3 eggs; 1 teaspoon vanilla; 8 tablespoons butter, melted; 1 (16-ounce) box powdered sugar; 1 teaspoon cinnamon; 1 teaspoon nutmeg

Directions: Preheat oven to 350 degrees F.  Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Serve hot with whipped cream.

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Maple Squash & Apples

Ingredients: 3/4 c. Maple syrup; 1/2 c. Butter (cubed); 1/4 c. Apple juice; 1 tsp. Cinnamon; 1/2 tsp. Salt; 1/2 tsp. Allspice; 3 small butternut squash (about 1-1/2 lbs. Each); 4 large tart apples, peeled and cut int 1/4" slices

Directions: In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slight thickened. Remove from heat; whisk in the cinnamon, salt and allspice. Set aside.

Peel squash and cut in half lenghtwise. Remove seeds and cut int 1/4' slices. Place a third of the squash in a greased 13x9x2" baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining squash and apples. Pour syrup mixture over the top.

Cover and bake at 400 degrees for 30-35 minutes or until squash is almost tender. Uncover; bake 15 minutes longer, basting twice.

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 Gingerbread Pancakes

Ingredients: 1 1/3 c. Flour; 1 tsp. Baking powder; 1 tsp. Cinnamon; ½ Tsp. Ginger; ¼ tsp. Baking soda; ¼ tsp. Salt; 1 egg; 1 ¼ c. Mile; ¼ c. Molasses; 3 T. Vegetable oil; Lemon Syrup: ½ C. Sugar; 1 T. Cornstarch; Pinch ground nutmeg; 1 c. Cold water; 2 T. Butter, melted; 2 T. Lemon juice; ½ Tsp. Grated lemon peel

 

Directions: In a large missing bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. And to the dry ingredients; beat just until blended.

 

Pour batter by ¼ cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.

 

For syrup, combine the sugar, cornstarch and nutmeg in saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice and peel. Serve with pancakes.

HALLOWEEN recipes submitted by: C. Codori Witches’ Brew   Ingredients:  2 c. Apple cider; 1 ½   to 2 c. Vanilla ice cream; 2 T. Honey; ½ Tsp.Ground cinnamon; ¼. Tsp. Ground nutmeg   Directions: Process cider, ice cream, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into glasses and sprinkle with additional nutmeg. Add a few drops of desired food coloring to ingredients in food processor to make a scary brew.     Hot Cocoa with Floating Eyeballs   Ingredients: 16 large marshmallows; 16 black licorice candies; 2 qts. Milk; 1 c. Chocolate-flavored mix; 1 c. Mint-flavored semisweet chocolate chips - Supplies: 16 lollipop sticks   Directions: Make slit in center of each marshmallow; insert candy into slit. Insert lollipop stick into center of bottom of each “eyeball”; set aside.   Combine milk and drink mix in med. Saucepan. Stir in chocolate chips. Cook over med. Heat, stirring occasionally, until chips are melted and milk is hot.   Place 2 eyeballs in each mug; fill mug with hot cocoa. Serve immediately.     Ghost on a Stick   Ingredients/Supplies: 4 wooden craft sticks; 4 medium pears, stems removed; 9 squares (2 oz. Each) almond bark; Mini chocolate chips   Directions: Line baking sheet with waxed paper and 4 paper baking cups. Insert wooden sticks into stem ends of pears. Melt bark according to package directions. Dip pear into bark, spooning over top to coat. Remove excess by scraping pear bottom across rim of measuring cup. Place on baking cup; let set 1 minute. Decorate with chocolate chips. Repeat with remaining pears. Place spoonful of extra bark at bottom of pears for ghost tails. Chill until firm.     Feet of Meat   Ingredients: 2 ½ lbs. Ground beef; 1 tsp. Minced garlic; ½ C. Bread crumbs or oatmeal; ½ C. Milk or water; 1 egg; 1 envelope onion soup mix; 8 Brazil nuts or almonds; 2 T. Bbq sauce or ketchup   Directions: Preheat oven to 350 degrees. Mix ground beef, minced garlic, breadcrumbs, milk, egg and onion soup mix in large bowl until blended. Remove 1 cup mixture and set aside.   Divide remaining mixture in half and shape each half into oval about 7x4 inches. Place oval shapes side-by-side on rimmed baking sheet. Divide reserved mixture into 8 balls and place 4 balls at end of each oval to form toes. Press 1 almond into each toe to form toenails. Brush meat with barbecue sauce and bake 1 ½ hours.   Tip: When shaping feet, form “ankles” that have been “cut off” fill with dripping ketchup before serving for a creepier effect!   HALLOWEEN recipes submitted by: M.G. Lacey Ghoulish Fingers   Ingredients: 3 pkgs. (8 oz. Each) assorted lunch meat; 1 pkg. (3 oz.) cream cheese, softened; 12 grape tomatoes, halved-lengthwise   Directions: Roll up each slice of lunch meat; spread a small amount of cream cheese at seam to secure roll. Insert a tomato half at one end of each roll to resemble a fingernail;secure tomato in place with a small amount of cream cheese. Place seam side down on a platter. Cover and refrigerate before serving.     Goblin Eyeballs   Ingredients: 12 eggs;  Red food coloring; 3/4 c. Mayo; 1 T. Prepared mustard; Salt and pepper to taste; 12 large stuffed olives, halved widthwise   Directions: Place eggs in a single layer in a large saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat;cover and simmer for 15 minutes. Drain; let stand until cool enough to handle. Gentle crack eggs. DO NOT PEEL.   Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).   Cut eggs in half widthwise; place yolks in a bowl. Set whites aside. Mash yolk with a fork; stir in Mayo, mustard, salt and pepper. To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving.   Witch's Cauldron Corn Ingredients: 1 (3.5-ounce) bag microwave popcorn, popped; 2 cups bugle-shaped corn snacks; 2 cups braided twist pretzels, broken in half ; 1 cup roasted pistachios; 1/3 cup Butter, melted; 3 tablespoons granulated sugar; 1 cup candy corn Directions: Place popped popcorn, corn snacks, pretzels and pistachios in very large bowl; set aside. Melt butter on HIGH in microwave-safe bowl (30 to 45 seconds). Add sugar; stir. Pour butter mixture over popcorn mixture; stir to coat. Carefully stir in candy corn. Makes 32 (1/2-cup) servings. Hand Ice Mold With Dragon's Blood Punch Ingredients: 2 quarts apple juice; 2 quarts cranberry juice; 2 liter bottle ginger ale; New rubber glove; Red food coloring; 1 pound coffee can; Water Directions: To make the hand, fill a new rubber glove with water. Make sure the glove does not have powder inside. Tie at the wrist with string and freeze one or two days. Carefully cut glove away to unmold. Don't worry if you lose a finger when unmolding, this only adds to the ghoulish effect.  For Punch: To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm. To make the punch, mix apple juice, cranberry juice, and ginger ale, If you would like to change the size of the recipe, use an equal amount of each juice and the ginger ale. Refrigerate to chill thoroughly. When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch. For added effect, place a few drops of red food coloring on the tips of the fingers just before serving. Makes 1 1/2 gallons of punch.   Spider Web Dip Ingredients: 1 (16-ounce) jar (1 3/4 cups) black bean dip; 1 (12-ounce) container guacamole ; 1/4 cup Sour Cream, 1 cup shredded lettuce; 4 ounces (1 cup) Cheddar Cheese, shredded ; 1/2 cup chopped tomato ;Tortilla chips   Directions: Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole. Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design. Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips. Makes 15 servings. Submitted by L. Herman

Spiced Squash Muffins 

Ingredients:2 c. Flour; 1/3 c. Packed brown sugar; 2 tsp. Baking soda; 1 tsp. Cinnamon; ½ Tsp. Salt; ¼ tsp. Ginger; ¼ tsp. Nutmeg; 2 eggs, beaten; ¾ C. Mashed, cooked butternut squash; ¾ C. Light corn syrup; ¼ c. Butter, melted; ¼ c. Veg. Oil; 1 tsp. Vanilla; Topping: ½ C. Packed brown sugar; 1 tsp. Cinnamon; 4 tsp. Cold butter

 

Directions: In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups ¾ full.

 

In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

 

Stuffed Squash For Two

Ingredients: 1 med. Acorn squash; 1 T. Butter, melted; 2 T. Brown sugar; ¾ Tsp. Salt, divided; 1/8 tsp. Pepper; 1/2 lb. Ground beef; 3 T. Chopped celery ; 3 T. Chopped onion; 2 T. Flour; ½ Tsp. Sage; 3/4 c. Milk; 1 c. Salad croutons; ¼ c. Shredded cheddar cheese

 

Directions: Cut squash in half; discard seeds. Place squash cut side down in an 11x7x2” baking pan; add ½ in. Of hot water. Bake, uncovered at 350 degrees for 30 min. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, ¼ tsp. Salt and pepper. Bake 30-40 minutes longer or until squash is tender.

 

Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Remove from the heat; stir in croutons. Spoon into squash halves. Bake, uncovered for 25 minutes. Sprinkle with cheese. Bake 5 min. Longer or until cheese is melted.

Glazed Spiced Apples 

Ingredients: ½ C. Packed brown sugar; 3 T. Cornstarch; 1 can diet cream soda; ¼ c. Honey; ¼ tsp.Apple pie spice; ¼ tsp. Cinnamon; 1/8 tsp. Nutmeg; 8 large apples, peeled and sliced

 

Directions: In a large microwave-safe bowl, combine the brown sugar and cornstarch. Stir in the soda, honey, apple pie spice, cinnamon and nutmeg until smooth. Microwave, uncovered on high for 5 minutes or until thickened, stirring after each minute. Place apples in 3-qt. Microwave-safe dish; pour sauce over apples. Cover and cook on high for 7 ½ min.; stir. Cook, uncovered, 7-10 minutes longer or until apples are tender; stir. Let stand for 5 minutes. Serve warm..

 

Sweet Potato Apple Bake

Ingredients: 6 medium tart apples, peeled and thinly sliced; 2 medium sweet potatoes,  peeled, halved and thinly sliced; 1 c. Quick-cooking oats; ½ C. Packed brown sugar; ¼ tsp. Each  cinnamon, ginger, and nutmeg; ½ C. Maple syrup; 2 T. Butter or margarine, melted

 

Directions: In a greased shallow 2 ½ qt. Baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple mixture. Cover and bake 15-20 minutes longer or until apples and potatoes are tender.

 

Coconut Pumpkin Loaves

 

Ingredients: 5 eggs; 2 c. Canned pumpkin; 2 c. Sugar; 1 ¼ c. Veg. Oil; 3 c. Flour; 2 pkg. (3.4 oz each) instant coconut pudding mix; 3 tsp. Cinnamon; 2 tsp. Baking soda; 1 tsp. Nutmeg; 3.4 c. Chopped pecans

 

Directions: In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts.

 

Transfer to three greased and floured 8x4x2” loaf pans. Bake at 350 degrees for 60-65 min. Or until a toothpick inserted near the center comes out clean. Cool for 10 min. Before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.

Curied Honey Chicken  

Ingredients: 1/4 c. Butter, melted; 1/4 c. Orange juice; 1/4 c. Honey; 2 T. Lemon juice; 1 T. Prepared mustard; 1-2 tsp. Curry powder; 1 tsp. Salt; 6 bone-in chicken breast halves (8 oz. Each); 1 tsp. Cornstarch; 1/3 c. Water.

 

Directions: In a large bowl, combine the first seven ingredients; set aside 1/3 c. For basting. Dip chicken in remaining butter mixture; place in a well greased 13x9x2" baking dish. Bake, uncovered at 350 degrees for 1 hour, basting occasionally with reserved butter mixture.

 

Remove chicken and keep warm. In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken

  

Sausage with Apple Sauerkraut

 

Ingredients: 1 medium sweet onion, sliced; 3 T. Butter; 2 medium apples, peeled and shredded; 1 T. Lemon juice; 1 can (8 oz.) sauerkraut, rinsed and well drained; 1/2 c. Unsweetened apple juice; 1 tsp. Caraway seeds; 1/2 tsp. Fennel seed, crushed; 1 pkg. (16 oz.) smoked polish sausage

 

Directions:In a large skillet, saute onion in butter for 15 minutes or until lightly browned.

 

In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut.

 

 

Pumpkin Ice Cream Delight

 

Ingredients: 1 1/2 c. pumpkin pie filling; 1/3 c. sugar; 1 tsp. vanilla; 1 qt. vanilla ice cream, softened; 1 c. chopped pecans, toasted

 

Directions: In a large bowl, combine the pie filling, sugar and vanilla. Fold in ice cream. Transfer to a greased 8" square dish. Cover and freeze 3-4 hours or until firm. Scoop into individual bowls. Sprinkle with pecans. 

 

Banana Mutt Biscuits (for the Pfaltzgraff Dogs)

Ingredients: 1 1/2 cups ripe mashed bananas; 1/2 teaspoon vanilla extract
3 cups oats; 1/2 cup finely chopped peanuts; 1/4 cup applesauce

Directions: Preheat oven to 350 degrees. Mix all ingredients together thoroughly. Drop spoonfuls of the mixture onto an ungreased baking sheet, press flat with a fork or shape into a bone. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container. Makes about 20 Mutt pleasures.

  

Nutmeg Rolls

 

Ingredients: 1 cup butter, softened; 2 tsp vanilla; 3/4 cup sugar; 1 egg; 3 cups all-purpose flour; 1 1/2 tsp nutmeg; 1/4 tsp salt

 

Directions: Cream butter with vanilla, gradually beat in sugar, then blend in egg. Mix together with flour, nutmeg & salt. Add to butter mixture & mix well. Divide into 14 equal portions. On sugared board shape each piece in roll 12 inches long and 1/4 inch wide. Cut in 2 inch lengths and put on greased cookie sheet. Bake in preheated 350 degree oven for 12 minutes. Cool on rack. Spread with frosting, sprinkle with nutmeg.

 

Glaze Ingredients: 1/3 cup butter; 1 tsp vanilla; 2 tsp rum or rum extract; 2 cups powdered sugar; 2 tablespoons light cream

 

Glaze Preparation: Cream butter with vanilla. Add rum and blend in sugar and cream. Beat until smooth.

 

 Pumpkin-Cranberry Custard

Ingredients: 1 can (30 oz.) pumpkin pie filling; 1 can (12 oz.) evaporated milk; 1 c. Dried cranberries; 4 eggs, beaten; 1 c. Crushed or whole ginger snap cookies (optional); Whipped Cream (Optional)

Slow Cooker Directions: Combine pumpkin, evaporated milk, cranberries, and eggs in slow cooker and mix thoroughly. Cover and cook on HIGH for 4 1/2 hrs. Serve with crushed or whole gingersnaps and whip cream if desired. (Sprinkling the gingersnaps on the "dollop" of whipped cream) 

Apple Spice Cookies

Ingredients: 1 box spice cake; 1 cup raisins; 1/2 cup oil; 1/2 cup applesauce; 1 egg

Directions: In a large bowl combine cake mix, raisins, oil, applesauce, and egg. Beat at med speed. Drop on ungreased cookie sheet.  Bake 12-15 minutes in a preheated oven of 350

  

Eggnog Cookies

 

Ingredients: 2 cups flour; 1 tsp. Baking powder; ½ Tsp each cinnamon and nutmeg; ¾ Cup butter; 1 cup sugar; 2 egg yolks; 1 tsp vanilla; ½ Cup eggnog

 

Directions: Preheat oven to 325. Measure flour, baking powder, and spices into a bowl. Stir with a fork until well blended.

Measure butter and sugar into a large mixing bowl. Beat at medium speed. Beat in egg yolks and vanilla. While continuing to beat mixture gradually pour in eggnog. Gradually add flour mixture. Beat just until all flour is moistened. Over beating at this stage will toughen the cookies.

Drop rounded teaspoons of dough onto an ungreased baking sheet. Cookies can be decorated with freshly grated nutmeg, ground nutmeg, cocoa or a pecan half.

Bake in center of preheated oven for 15 minutes or until lightly golden.
 

 

 

 Ginger Snap Pears

Ingredients: 4 cans  (15 1/4 oz. Each) sliced pears, drained

1 T. Flour; 1 1/2 c. Finely crushed gingersnaps (about 32 cookies); 1.3 c. Finely chopped walnuts; 1/4 c. Butter, melted; Vanilla ice cream or whipped topping

Directions: Place pears in a large bowl; sprinkle with flour and toss gently to combine. Divide among 8 ungreased 8 oz. Custard cups. Combine the gingersnaps, walnuts and butter; sprinkle over pears.

 

Place custard cups on a baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through. Serve warm with ice cream. )

 

Sweet Potato-Cashew Bake

Prep time: 20 minutes Bake time: 1 hour
Makes 6-8 servings

Ingredients: 6 medium sweet potatoes, 1 16oz package frozen unsweetened peach slices, 1/2 cup packed brown sugar, 1/2 tsp ground ginger, 2 TB margarine or butter, 1/4 cup coarsely chopped cashews

Directions: Preheat oven to 350. Peel potatoes and cut into 1/2-inch thick slices. In a 2 quart rectangular baking dish layer half of the potato slices and half of the peach slices.

In a small bowl combine brown sugar and ginger. Sprinkle half of mixture over potatoes and peaches. Repeat layers. Then dot top with margarine or butter.

Bake, covered, in a 350 oven for 45 minutes, stirring once.
Uncover and sprinkle with cashews, then bake uncovered for about 15 minutes more, or until potatoes are tender.

Spoon cooking juices over potatoes and peaches before serving

   

 Smoked Sausage with Cabbage & Apples

Ingredients: 1.5 lbs. Smoked sausage, cut into 2 inch lengths; 3 cooking apples, thickly sliced; 1/2 head of red cabbage, shredded; 1 onion, sliced;
1/2 cup brown sugar; 1 tsp. Salt; 1/2 tsp. Black pepper; 1/2 cup apple juice

Directions: Layer the sausage, apples, cabbage and onion in the slow cooker in the order listed above.

Sprinkle the brown sugar, salt and black pepper on top. Pour the apple juice over all the other ingredients, DO NOT STIR.Cover.Cook on Low for 6 to 8 hours or on High for 3 to 4 hours

 

This week's NEW YEARS recipes submitted by: W. Albert

Crock Pot Chicken Fajitas

Ingredients: 2 pounds of chicken or turkey in strips; 1 1.4-ounce package fajita seasonings; 2 1/2 cups (1/2 package) frozen red and green pepper and onion strips; Juice of 1 lime (approximately 1 1/2 tablespoons) ;
1/2 cup reduced-sodium chicken broth ; 12 fajita-sized flour tortillas; 1 cup reduced-fat shredded cheddar or Monterrey Jack cheese ; Fat-free sour cream, for garnish ; Shredded lettuce, for garnish; Diced tomato, for garnish

Directions: Place chicken tenderloin or turkey strips in crock pot. Sprinkle fajita seasonings over top. Add pepper stir-fry, lime juice and chicken broth. Cover and cook on low for 6 to 8 hours.

Spoon some of the chicken mixture onto a tortilla, sprinkle with some of the cheese and garnish as desired with the sour cream shredded lettuce and diced tomato.

Makes 6 servings.

   

 Crock Pot Hot Fudge Cake

Ingredients: FIRST LAYER: 1 c. Packed brown sugar; 1 c. All purpose flour; 3 Tbsp. Unsweetened cocoa; 2 tsp. Baking powder; 1/2 tsp. Salt; 1/2 cup milk; 2 Tbsp. Melted butter; 1/2 tsp vanilla; SECOND LAYER: 1/4 cup unsweetened cocoa; 3/4 cup packed brown sugar; 1 3/4 cup boiling water

Directions: Spray crockpot with Pam cooking spray. Mix 1 cup brown sugar, flour, 3 Tbsp. Cocoa powder, baking powder and salt in a mixing bowl. Stir in milk, butter and vanilla. Spoon batter into bottom of crockpot, dough will be very thick.
In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. DO NOT STIR.
Pour boiling water over the top. DO NOT STIR. Cover and cook on high for 2.5 to 3 hrs. Or until the cake pulls away from the sides of the crockpot. Serve immediately with ice cream or whipped topping or let set for 10 minutes and then invert onto a plate. Spoon fudge left in the crockpot over the cake

   

Raspberry Shortbread

Ingredients: 1/4 lb. Butter; 1-1/2 cups flour; 1-1/2 cup sugar; 2 eggs; 1 cup coconut; Raspberry jam

Directions: Beat butter and 1/2 cup sugar well to a cream. Add 1 egg, then flour. Mixture must be stiff. Press into 8x13" pan. Spread evenly with raspberry jam. Mix coconut, 1 egg, and 1 cup sugar; spread over top of jam. Bake 20-25 minutes on 325°F until top is brown. Let cool, then cut in squares

   

 Maple Glazed Pork Tenderloins

Ingredients: 1 t. Thyme; 1 t. Marjoram; 1/4 t. Salt; 1/4 t. Onion powder; 1/4 t. Garlic powder; 1# pork tenderloins, cut into 1.2" slices; 1 T. Butter; 2 T. Maple syrup

Directions: In resealable plastic bag, combine thyme, marjoram, onion powder and garlic powder; seal bag and shake well. Add pork slices. Seal bag and shake to coat.

Melt butter in large nonstick skillet over med-high heat. Add pork mixture; cook and stir 8-10 min. Or until pork is brown and longer pink. Add syrup; cook and stir until pork is glazed.

   Apple Dip

Ingredients: 1 (8 ounce) package cream cheese; 1/2 cup brown sugar ; 1 tablespoon vanilla extract

Directions: In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.