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  • Bananas (underipe)
  • Milk Chocolate
Take a sharp knife and slit the bananas, leaving peelings intact, from end to end so the flat part is on the bottom. Go deep into the banana but do not cut the bottom peeling. Force the slits wide and stuff with chocolate broken into pieces. Wrap the bananas in foil. Place them on the grill with medium heat for about 10 minutes or until the chocolate is melted and the bananas are partially cooked. Peel away the tin foil, then the peeling, and scoop out with a spoon. It doesn't hurt to add some vanilla ice cream at this point to fully enjoy the experience. Pineapple slices can be put on the grill at the same time as the bananas and served along with the bananas and chocolate.

  • 1 ripe golden pineapple
  • 1 can (14 ounces) unsweetened coconut milk
  • 1-1/2 cups turbinado sugar or granulated sugar
  • 1 teaspoon ground cinnamon Sprigs of fresh mint, for garnish
  • 1 quart vanilla ice cream or frozen yogurt, for serving (optional)
Set up the grill for direct grilling and preheat to high. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix. When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or serve in bowls over ice cream if desired. The pineapple can be served either hot or cold.

Submitted by Roy Slicker, Slick Que Co.
  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.

Add a Pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.

  • 1 box Swiss Chocolate cake mix
  • 1 c. walnuts, chopped
  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 1/2 c. granulated sugar
  • 10 Hershey bars with almonds, chopped
  • 12 oz. frozen Cool Whip, thawed
Prepare cake batter according to package directions. Add walnuts to batter. Pour into 8" cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.


  • 2 cups sugar
  • 1/3 cup white Karo syrup
  • 1/2 cup milk (cream or evaporated)
  • 3 Tbsp. cocoa
  • 1/3 stick butter

Boil above ingredients until the test in cold water forms a soft ball (about 10 minutes). Remove from heat and add butter. Start beating (with a wooden spoon) as soon as you remove from the heat. When almost thick add:

  • 1-1/2 cups pecans
  • 1 Tbsp. vanilla

Do not chop nuts. Pour into greased deep tray so the pieces will be thick when cut. This makes a very creamy fudge.


  • Unbaked 9 inch double crust


  • 2 cans (l lb. ea.) red tart cherries packed in water and 1 can of the liquid
  • 1/3 c. packed brown sugar
  • 1/3 c. granulated sugar
  • 1/4 c. cornstarch
  • 1/2 tsp. cinnamon
  • 1 c. cherry juice
  • 1-1/2 Tbsp. butter
  • 1 Tbsp. vanilla
  • 1/2 tsp. almond extract


  • Milk
  • Granulated sugar

Preheat oven to 425 degrees. Filling: Drain cherries, reserving 1 cup of the liquid. Combine brown sugar, granulated sugar, cornstarch, and cinnamon in saucepan. Stir in reserved cherry juice. Cook and stir until mixture is thick and bubbly. Boil and stir one minute. Add cherries and cook one minute or until mixture comes to a boil. Remove from heat. Add butter, vanilla and almond extract. Spoon filling into unbaked pie shell. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam. For glaze: Brush crust with milk and sprinkle with granulated sugar.

Bake at 425º for 15 minutes. Reduce temperature to 350 degrees. Bake 25 minutes or until crust is golden brown. Cool until barely warm or to room temperature before serving. Yield: One 9" pie.

  • 2 oz. soft brown sugar
  • 1 Tbsp. Worcestershire sauce
  • A pinch of ground cinnamon
  • A pinch of ground ginger
Halve and stone the peaches. Place the sugar, Worcestershire sauce, cinnamon and ginger in a saucepan and heat very gently until the sugar has dissolved. Arrange the peach halves in a shallow foil tray and spoon the sugar mixture over them. Leave the peaches for 2-3 hours, turning them occasionally. Prepare the barbecue for grilling. Lightly drain the peaches and grill, over medium heat, until they are just heated through and beginning to brown.

  • 1-1/2 cups sugar
  • 1/2 cup white Karo syrup
  • 1/2 cup water
  • 1 dash salt
Cook above ingredients until hard ball stage when dropped in cold water. Add 2 cups peanuts and cook until peanuts are done. Take from stove and add 2 tablespoons of butter and 1 tablespoon baking soda (stir until well mixed). Pour on buttered cookie sheet until cooled.

  • 6 cups Ocean Spray® Cranberry Juice Cocktail
  • 1 cup sugar
  • 6 Bartlett pears, peeled and cored with stems intact
  • 16-ounce can Ocean Spray® Jellied Cranberry Sauce
  • 1/2 cup chocolate chips
Combine cranberry juice cocktail and sugar in a large saucepan. Bring to a boil over high heat. Place pears in pan. Cover and simmer on low heat for 10-15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature. Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth. Remove pears from liquid; drain. To serve, spoon 1/4 cup chocolate cranberry sauce on each serving plate. Place pears on plate. Spoon remaining sauce over tops of pears.

Submitted by Marsha Russell, a.k.a. Late Night Whisky Smokers
  • 2 Cups water
  • 1/2 Cup uncooked quick-cooking grits
  • 1/2 teaspoon salt
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 (8 ounce) package cream cheese
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 (9-inch) graham cracker crusts
Bring water to a boil: add grits and salt, and return to a boil. Cover, reduce heat to low, and cook five minutes, stirring occasionally. Remove from heat. Combine grits, pineapple, and cream cheese in container of an electric blender: process until smooth. Add eggs, one at a time. Add sugar, milk and vanilla; process until smooth. Pour into crusts. Bake at 300° for 1 hour or until mixture is set. You can also use stone ground grits (cook for 25 minutes) and fresh pineapple. To remove some of the bits of corn meal, you might want to sift the grits first.

  • 1 large, medium-ripe, firm banana
  • 1 tsp. lemon juice
  • 1 tsp. rum or a few drops of rum flavoring
  • 1 oz. good quality dark eating chocolate, chopped roughly
  • 2 marshmallows, each cut into 8
Peel the banana and place on the center of a piece of heavy-duty foil (or use a double thickness of ordinary foil) about 9 x 6 inches in size. Sprinkle the lemon juice over the banana to drain down onto the foil. Using a small-bladed knife, carefully cut a V-shaped wedge from the banana along its length. Reserve the wedge to one side. The cavity should be roughly 1/2-inch wide and l/2-inch deep. Sprinkle the rum or rum flavoring into the cavity. Partially fill the cavity with the chocolate and top with the marshmallow pieces. Press the banana wedge firmly back into place. Lap the long edges of the foil together, leaving a small air space. Firmly squeeze the open ends of the package and turn the crushed ends upwards so the package is roughly gondola-shaped. Chill the package in the refrigerator until required, keeping the 'boat' upright. Prepare the barbecue for grilling. Place the package on the grill and cook over medium heat for about 10 minutes or until the chocolate softens. If cooking lots of bananas, check the progress of one of the packages situated on or near the barbecue's 'hot spot' after 5 or 6 minutes. Overcooking will make the flesh of the banana pulpy. Serve the banana with whipped cream or vanilla ice cream.


When preparing pineapple for grilling, cut pieces large enough so that they won't fall through the grill rack. Cut off 1/2 inch from the top and bottom of the pineapple, removing the leaves at the same time. Discard top and bottom.

Set the flat bottom of the pineapple on the cutting board. Using a sharp knife, cut the outer 1/2 inch off the pineapple, running from the top to the bottom of the pineapple. Discard the outer portion. Cut the peeled pineapple lengthwise through the center. Cut each piece in half crosswise to yield a total of 4 equal pieces. Use a chef's knife to remove the core of each piece cutting at an angle to one side of the core and then cutting at an angle to the other side to meet the first cut, forming a V-cut. Remove core and discard. Cut each cored quarter crosswise into 1/2-inch-thick slices. Each piece should resemble half a pineapple ring.

Grill over a medium-hot fire. Brush all prepared fruit lightly with vegetable oil before grilling. Fruit is done when it is marked on the exterior and just barely softened and heated through at the center.

  • 3-1/2 cups sifted flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 cups sugar
  • 1 cup pecans
  • 4 large eggs
  • 1-1/2 cups canned pumpkin
  • 1 cup unsalted butter
  • 2/3 cup water
  • 2 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in two greased 9x5x3-inch pans in preheated 350F degree oven for one hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar. Yield: Two loaves.