1 10 oz jar maraschino cherries, (keep the juice)
1/2 cup Devil’s Breath Bread & Butter Jalepenos (drained)
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Combine all ingredients in a small saucepan over medium heat until it boils. Reduce heat to low and cook, stirring frequently, for about 10 minutes. Let cool and serve over cheesecake.
This recipe was perfected by chef Evan Gandrimas, and is one of my personal favs. A can’t miss on your holiday table.
1 can pumpkin
12 oz evaporated milk
3/4 cups brown sugar
1/4 cup flour
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs beaten
1 Tablespoon Werewolf Rabid Rub
9″ deep dish pie shell
Blend all ingredients well and pour into pie shell. Bake in 450 degree oven for 20 minutes. Reduce heat to 350 and bake another 20 minutes, or until toothpick comes out clean.
An alternative to baking your own pie is to dust an already made pumpkin pie with Werewolf Rabid Rub.
Paula Fraley is responsible for this recipe, and all I can say is WOW!
6 apples of your choice, (everyone has their opinion on the best apples to use)
2 Tablespoons cinnamon
2 Tablespoons sugar
1/3 cup sugar
3 Tablespoons flour
1/3 cup Bread & Butter Jalepenos, drained WELL and chopped
butter
Peel & slice apples into large bowl. Add mixture of cinnamon and 2 tablespoons sugar, then stir in 1/3 cup sugar, flour and Bread & Butter Jalepenos. Mix well and place into deep dish pie crust. Spot butter before placing top crust. ake in 350 degree oven for 45 minutes or until crust is golden brown.
