8 servings
2/3 c Canned milk (or light cream)
1 1/2 c Mini marshmallows
1 1/2 c Strained pinto beans
1 ts Vanilla
1 2/3 c Sugar
1/2 c Nuts
1 1/2 c Chocolate chips

Combine sugar and milk in kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; cool and cut into squares.

Source

1 servings
1/2 c Water
1 c Corn syrup
2 c Sugar
2 lb Spanish peanuts (raw)
1 ts Salt
1 ts Soda
1/2 lb Coconut

Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temperature reaches 290 degrees. Remove from heat and add the soda.

Stir thoroughly, then gradually stir in coconut.

Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.

Source

1 servings
1 c Sugar
1 c Brown sugar; firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves; toasted
2 c Cashews; lightly toasted
8 c Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture.

Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3″ balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.

Source

1 servings
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla.

Makes 3 cups.

Source: Christmas with Southern Living 1989

Source

4 Servings

Ingredients:

• 4 c Dry Bread Cubes
• 1 c Celery chopped
• 1 Onion chopped
• 2 tb Parsley Leaves, freshly chopped
• 1 Garlic Clove, minced
• 1 c Hot Water -or- Turkey Broth
• 1/4 ts Black Pepper, ground
• 3/4 ts Ground Sage
• 1/4 ts Dried Marjoram
• 1/2 ts Dried Thyme

Combine all the ingredients in a bowl. Toss to mix well. Stuff into a 10-pound turkey or four Cornish hens.

Source

1 Tablespoon Gelatin (unflavored)
2 Tablespoons cold water
2 cups half & half
1/4 teaspoon salt
3 egg yolks well beaten
1 1/2 teaspoon vanilla
2/3 cup sugar
1/4 teaspoon almond extract
3 egg whites
1/2 cup almonds
Maraschino cherries to garnish

Scald cream in double boiler. Add salt and 1/3 cup sugar to egg yolks. Add small amount of scalded cream to egg mixture. Then add remaining cream. Put all back in double boiler and cook for 7-10 minutes. Add vanilla, almond extract and gelatin, blend well. Chill until slightly thickened. Beat egg whites until stiff. Add remaining 1/3 cup sugar gradually. Fold egg mixture into chilled mixture, add nuts. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours). Garnish with maraschino cherries.

3 Servings
————————-THE CRUST——————————
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold&cut up
3 tb Shortening; cold
3 tb Water; ice

————————THE FILLING—————————–
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 c Pecans; chopped

1. Crust – Place flour, sugar and salt in bowl of food processor.
Pulse just to combine. Add butter and shortening. Pulse until
mixture resembles coarse meal. With machine running, slowly pour in
water. Process just until mixture begins to come together. Gently
press dough into a ball. Wrap in plastic and refrigerate for 30
minutes. 2. On a lighly floured surface, roll out dough to fit a 9
in. plate. Place dough in plate and trim, crimp edges. 3. Preheat
oven 375 degrees. 4.FILLING Whisk together the eggs, sugar, corn
syrups, butter, bourbon and salt. Place the pecans in the bottom of
the pie plate. Pour the filling over the pecans. Bake until set,
about 35-40 minutes. Randy Rigg

Click here for more delicious pecan pie recipes >>

How easy!!

1 1/4 packages of Nabisco graham crackers (do not use the whole box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips

Break the graham crackers into crumbs . Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9×9 square pan. Bake for 30 minutes @ 350 degrees.

Be sure you check out these great free Halloween recipes! The Black Cat cupcakes are awesome!