1 cup mini pretzel twists
1 cup cheese Goldfish crackers
1 cup salted peanuts
1 cup M&Ms
1 cup of any dried fruit treat you may like
1 cup milk chocolate chip morsels
1/2 cup mini toast chips

Gently shake all of the ingredients in a bag. Serve in your favorite Halloween serving bowl. Simple, easy and yummy!




10 all beef hot dogs
1 can (11 oz) can breadstick dough, split into single strips (12 total)
1 Tbsp Dijon mustard
A small amount of flour for dusting your cutting surface and dough


Sprinkle flour to dust your cutting surface and hands.
Take a strip of dough and with a pizza cutter (or knife, if you don’t have a cutter) cut down the middle of the strip. Do this for the remaining 11 strips so that you end up with 24 smaller strips or your “bandages” for your Mummy Dogs.
Lay your strips out and dust with a bit more four to prevent stickiness of dough.
Take a hot dog and start wrapping it up with one of your strips. Starting at the very top and wrapping around the hot dog, continue so that the dough strip covers the hot dog. You may need to use part of another one, so continue where you left off with the first strip until entire hot dog is covered. Continue with your remaining 9 hot dogs.
Once covered, great a small gap about a ½’ from the top of the wrapped hot dog to begin creating a face.
Preheat oven to 375° F.
Lightly grease a baking sheet and place your Mummy Dogs on it.
Bake for 15 minutes or until dough is golden brown.
Remove from the oven and let cool for 15 minutes.
Take your mustard and with a toothpick create two eyes in the small gap you created. This creates the “face” for the Mummy Dog.
Serve with your favorite dipping sauce and enjoy!




Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

One 8-ounce cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

For the Topping:

1 – 21 ounce can cherry pie filling


For the Graham Cracker Crust:

In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press onto the bottom and up the sides of a well greased 8-9 inch tart pan or spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

For the Cheesecake Filling:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

In a clean bowl, beat the whipping cream until soft peaks form. (I always chill the bowl in the freezer before using) Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
Return to the refrigerator to chill for several hours, or even overnight.

NOTE: I have also made this recipe in a regular pie pan and not the tart or springform pan. Covering the cheesecake when doing this is a bit more difficult but not a huge problem.

Serves 6 – 8 people




3 cups sugar
3-⅓ cups flour
2 teaspoons baking soda
½ Tablespoons baking powder
1-½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup bacon, cooked and diced
1 teaspoon cinnamon
4 whole eggs
1 can pumpkin (15 Oz.)
1 cup oil
1 cup water


Preheat oven to 350 degrees F.
Add wet ingredients (eggs, pumpkin, oil, water) to the dry ingredients all at once.
Mix well with a mixer till smooth.
Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan. (If you want less loaves, divide by the amount you want).
Bake for 45 minutes to an hour or when the top starts cracking and a toothpick/knife inserted in the middle comes out clean.
Set out to cool for about 5 minutes.




1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar


Preheat oven per package directions on brownie package

Prepare the brownie mix as directed on package. Grease a 9×13 inch pan.

Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

Bake according to manufacturer’s instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve. Top with raspberries or any fruit you would like as a topping, or, they are delicious as is. Enjoy!




2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind


Preheat oven to 400 degrees F

Combine all of the dry ingredients in a medium mixing bowl.

Stir in cranberries.

Beat egg, orange juice, oil and orange rind in a small mixing bowl and then add to the dry ingredients. Add to dry ingredients all at once and stir gently to combine.

Spoon into greased muffin cups until about 3/4 full. I use a small gravy ladel to add the mixture to the muffin cups.

Sprinkle tops lightly with a bit of sugar.

Bake 15-20 mins til lightly browned and firm to the touch.




3 to 5 pound beef chuck roast
Several garlic cloves, cut into slivers, optional
2 tablespoons of bacon fat, Crisco shortening, or canola oil
Heaping 1/4 cup of all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon of Chef Ron Lock’s Cajun Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 medium onion, sliced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1-1/2 cups of beef stock or broth
1 large bay leaf
Potatoes (optional)
Carrots (optional)


Using the tip of a sharp knife, cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut.

Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture on the top of the roast, rub in, turn and sprinkle remaining flour mix over the other side of roast. Rub mixture into the roast, turning until thoroughly covered, including sides.

Carefully place the roast into the hot oil and sear it on all sides. Be careful when doing this step. Use long tongs to place the meat in the pot, and to turn it with. Very hot! While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. Sprinkle over the top of the meat. Repeat with the thyme.

Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until tender, turning once. Baste roast or make gravy from the pan drippings. If roasting potatoes and carrots with the roast, cut potatoes and carrots into equal sized pieces and place in the pot with the roast the last hour of cooking time. Baste the carrots and potatoes with the juices periodically.

Serve with your favorite side dishes, mashed potatoes (if not roasting potatoes) and gravy, green beans etc.

Serves: Dependent upon the size of the roast