Banana Boats. STYLE: Foil DIFFICULTY: Beginner TOTAL TIME: Prep 20 min/bake: 5-10 min SERVINGS: 4

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1 Banana Boats STYLE: Foil TOTAL TIME: Prep 20 min/bake: 5-10 min SERVINGS: 4 4 medium unpeeled ripe bananas 4 teaspoons miniature chocolate chips 4 tablespoons miniature marshmallows Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

2 Dutch Oven Caramel Apple Pie STYLE: Dutch Oven TOTAL TIME: Prep: 20 min/bake: min SERVINGS: Pillsbury Cinnamon Rolls thawed 1 large Granny Smith apple, peeled and diced 1/4 cup brown sugar 1 teaspoon cinnamon 1/2 cup graham cracker crumbs 3 tablespoons, chopped pecans Caramel Icing 2 packets frosting (included with rolls) Open rolls and arrange in the bottom of a 12-inch Dutch oven (lined with aluminum foil, if desired) sprayed with non-stick cooking spray. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Remove lid and sprinkle evenly over rolls. Cover with lid and bake at 350 F minutes. For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm. Dutch Oven Temperature Control using Briquets: 350 F in a 12-inch Dutch oven, oven top 16, oven bottom 10

3 Creamy Pumpkin Crumble STYLE: Dutch Oven DIFFICULTY: Intermediate TOTAL TIME: Prep: 30 min/bake: 60 min SERVINGS: oz can Pumpkin ½ cup white sugar ½ cup brown sugar 112oz can evaporated milk 4 eggs, beaten 1 tsp vanilla ½ tsp salt ¼ tsp ground nutmeg ¼ tsp ground clove 1 ½ tsp cinnamon ½ tsp ground ginger 1 box yellow cake mix 1 cup chopped pecans ½ cup raisins 1 ¼ sticks butter, melted 䜀 Ѫ Line your Dutch oven with parchment paper. In a bowl, combine the pumpkin, white and brown sugar, spices and salt. Add in the beaten eggs and mix until combined. Gradually stir in the evaporated milk and mix well. Pour the mixture into your Dutch oven. Sprinkle cake mix evenly over the top of the pumpkin mixture then sprinkle pecans and raisins on top. Drizzle with melted butter. Bake at 350 for approximately 1 hour or until edges are firm and top lightly browned. Remove from your Dutch oven and allow this Dutch oven desert to cool on a wire rack. Allow it to cool before serving in order to give the desert time to firm up. Top with whipped cream when serving. You can also serve this warm with vanilla ice cream. Dutch Oven Temperature Control using Briquets: 350 F in a 12-inch Dutch oven, oven top 16, oven bottom 10

4 Iced Pumpkin Cookies STYLE: Scotch Box or Dutch Oven TOTAL TIME: Prep: 20 min/bake: min SERVINGS: /2 c. all-purpose flour 1 t. baking powder 1 t. baking soda 2 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground cloves 1/2 t. salt 1/2 c. butter, softened 1 1/2 c. white sugar 1 c. canned pumpkin puree 1 egg 1 t. vanilla extract Icing 2 c. confectioners' sugar 2 T. milk 11/2 T. butter, softened 1 t. vanilla extract 璠 ѫ Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Make icing: Combine confectioners' sugar, butter, and vanilla. Add milk, 1 Tablespoon at a time as needed, to achieve spreading consistency. Cool cookies, then drizzle glaze with fork. Dutch Oven Temperature Control using Briquets: 350 F in a 12-inch Dutch oven, oven top 16, oven bottom 10

5 Pumpkin Pillows STYLE: Stovetop TOTAL TIME: Prep: 30 min/bake: 2-5 min SERVINGS: Kraft Caramels 1 tsp. water 1/2 cup Sour Cream 1 tsp. ground cinnamon, divided 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened 1/2 cup canned pumpkin 1 Tbsp. brown sugar 1 tsp. flour 1/4 tsp. orange zest 20 won ton wrappers 1 egg white, lightly beaten 2 cups oil 1 Tbsp. powdered sugar Heat caramels and water in medium saucepan, stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use. Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until blended; spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal. Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool. Sprinkle with powdered sugar. Serve with caramel sauce.

6 OREO Caramel-Dipped Apples STYLE: Stovetop TOTAL TIME: Prep: 30 min SERVINGS: 5 5 apples (1-1/2 lb.), washed, well dried 1 pkg. (14 oz.) Kraft Caramels 2 Tbsp. water 12 Oreo Cookies, coarsely chopped 1 oz. Baker's White Chocolate Yellow and red food coloring Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently. Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until completely coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed-paper-covered baking sheet; let stand 25 min. or until caramel is firm. Melt chocolate as directed on package; stir in 4 drops yellow food coloring and 1 drop red food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm.

7 Bats & Bones Brownie Pizza STYLE: Dutch Oven TOTAL TIME: Prep: 10 min/bake: 15 min SERVINGS: 16 1 pkg. (18 to 20 oz.) brownie mix yellow and red food coloring (15 drops yellow, 3 drops red) 2 cups thawed COOL WHIP Whipped Topping 12 fun-size candy bars (1/2 oz. each), chopped (about 1 cup) 2 Tbsp. Halloween sprinkles Prepare brownie batter as directed on package; spread onto bottom of Dutch Oven lined or sprayed with cooking spray. Bake 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 30 min. Add food colorings to Cool Whip; stir gently until blended. Spread over brownie; top with remaining ingredients. Cut into wedges. 걐Ѭ Dutch Oven Temperature Control using Briquets: 350 F in a 12-inch Dutch oven, oven top 16, oven bottom 10

8 Halloween Whoopie Pies STYLE: Stovetop AND Scotch Box or Dutch Oven DIFFICULTY: intermediate TOTAL TIME: Prep: 20 min/bake: min SERVINGS: 8 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup buttermilk or sour milk Filling 1/4 cup (1/2 stick) unsalted butter, softened 4 ounce (1/2 pkg) cream cheese, softened Red and yellow food coloring Ѭ In a medium bowl, whisk flour, cocoa powder, baking soda and salt. In a large bowl, beat butter until creamy. Beat in brown sugar for 1 minute, until fluffy, and beat in egg for 1 minute. Beat in vanilla. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Use small cupcake papers and half-fill for top and bottoms of pies. Bake at 350 degrees for 11 to 13 minutes or until dry to the touch. Remove from oven to cool. In a medium bowl, beat butter and cream cheese until smooth. Fold in marshmallow cream and tint with food coloring to desired color. Spread 1 to 2 tbsp of the filling onto flat side of a cookie. Sandwich with a second cookie. Dutch Oven Temperature Control using Briquets: 350 F in a 12-inch Dutch oven, oven top 16, oven bottom 10

9 Apple Turnovers STYLE: Scotch Box or Dutch Oven DIFFICULTY: Intermediate TOTAL TIME: Prep: 30 min/bake: 25 min SERVINGS: 8 2 tablespoons lemon juice 4 cups water 4 Granny Smith apples - peeled, cored and sliced 2 tablespoons butter 1 cup brown sugar 1 teaspoon ground cinnamon 1 tablespoon cornstarch 1 tablespoon water 1 (17.25 ounce) package frozen puff pastry sheets, thawed 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon vanilla extract 꺠 Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes at 400 degrees F, until turnovers are puffed and lightly browned. Cool completely before glazing. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

10 Pumpkin Chocolate Chip Cookies STYLE: Scotch Box or Dutch Oven TOTAL TIME: Prep: 20 min/bake: 10 min SERVINGS: 12 1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract 2 cups semisweet chocolate chips 璠 ѫ Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

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