8 ounces cream cheese, softened

6 ounces shredded Cheddar cheese

4-6 slices crisp bacon, crumbled (or more … no such thing as too much bacon)

½ cup Werewolf Sauce

10-12 jalapenos, halved & seeded

Onion ring batter mix

Warm cream cheese to room temp then mix well with cheddar, bacon and Werewolf Sauce. Chill for 1 hour til firm. Slice jalapenos lengthwise and seed. Fill with chilled filling and roll in onion ring batter, coating well. Fill 10-12” skillet about 1” deep with oil and heat to med high. Place battered jalapenos in hot oil and fry for 2-3 minutes, or until batter is golden brown. Remove from oil and drain. Let cool for a few minutes before serving.

6 oz can tomato paste
8 oz can tomato sauce
8 oz bottle Werewolf Firehouse Everything Sauce
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon 17th Street Magic Dust
16 oz package little smokies

Combine all ingredients in saucepan or crock pot and heat on low until
warmed through. Add smokies and heat well.

This recipe was created for us by Chef Dylan Lipe. It won 3rd place in the cookoff division, specialty category at this year's Fiery Food Challenge. I hope you enjoy it as much as I do.

3 lb coarse ground pork
3 ears sweet corn, (cut kernel off cob)
2 each red, yellow and green bell peppers sliced
2 sweet vadalia onions sliced
1 jar Devil's Breath Bread & Butter Jalepenos
6 oz sliced portabello mushrooms
12 oz shreded cojack cheese

Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.

Devil's Island Dressing
Credit for this recipe goes to Hoshwa the Magnificent. It is incredible on ruben sandwiches!
2 parts moyo or Miracle Whip
1 part ketchup
1 part chopped Bread & Butter Jalepenos
Drain and chop jalepenos before measuring. You may use more if you like. This is the mild version.  :)

Jalapeno Cherry Cheesecake

1 10 oz jar marichino 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.

Deep Dish Werewolf Pumpkin Pie

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
3/4 cup Werewolf Sauce
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.

Jalepeno Apple Pie

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

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.

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