1 package of chocolate pudding
250 ml of whipped topping
1 prepared chocolate pie shell
6 gummy worms

1. Prepare chocolate pudding according to the instructions on the box.
2. Fold the whipped topping into the pudding and mix them together until the filling is smooth.
3. Pour the filling into the pie shell and spread it evenly with a spatula.
4. Sprinkle the top of the pie shell with chocolate cookie crumbs ( that is the dirt for the worms)
5. Top the whole thing off with 6 gummy worms on top of the pie.
6. Chill the pie in the freezer until it's firm enough to serve.

Thanks to Katie Long, Age 9, from Cameron, Ontario, for the Worm Pie recipe.

COOKIES:
1/2 Cup Butter
1/2 Cup White Sugar
1/4 Cup Brown Sugar, packed
1 Egg
1/2 tsp. Vanilla
1 Square unsweetened Baking Chocolate, melted, cooled
1 1/4 Cups, plus 3 Tbsp. Flour
1/4 Cup, plus 1 Tbsp. Baking Cocoa
1/2 tsp. Baking Soda

FROSTING:
1 1/2 Tbsp. Meringue Powder
2 Cups Powdered Sugar
1/2 tsp. Clear Vanilla Extract
4-5 Tbsp. Water

1. In mixing bowl, cream butter and sugars. Beat in egg and vanilla. Add melted chocolate.
2. In another bowl, combine flour, cocoa and baking soda. Gradually add to creamed mixture.
3. Cover and refrigerate for 1-2 hours, or until easy to handle.
4. On lightly floured surface, roll dough to about 1/8" thick. Cut with 3" gingerbread cookie cutter.
5. Place on greased baking sheets. Bake at 375 degrees for 8-10 minutes, or until set.
Remove from pans, cool.
6. For icing, beat together Meringue Powder, Powdered Sugar, Vanilla and water. Add more water
as necessary, for creamy (easy to pipe) frosting. Cut small hole in corner of resealable
plastic bag; fill with icing. Pipe skeleton bones on cookies. Takes 1-2 hours for frosting
to harden. Yield-24-27 cookies.

6 Boneless skinless chickn breasts
1 Stalk celery
1 Bunch green onions
2 to 3 small cans of sliced mushrooms
Salt
Pepper
Garlic
Place chicken in bottom of 13x9 pan, add salt, pepper and garlic (lightly sprinkled layer) layer celery sliced 1/2 inch thick, add salt,pepper and garlic again. Layer green onions, add salt pepper and garlic again. Layer mushrooms top again with salt, pepper and garlic. Add enough water to fill pan 1/2 way. Check water while cooking. Bake in oven at 350 for 1 to 1 1/2 hours or till chicken is done.

Thanks to Berny for the chicken recipe!

3/4 pound medium, shell-on shrimp
1 onion, chopped
1 carrot, peeled and sliced
1 rib celery (with leaves), sliced
1/2 cup dry white wine
1/2 tsp. black peppercorns
1 bay leaf
1 T. olive oil
1/4 pound mushrooms, sliced (about 1 1/2 cups)
1/2 green bell pepper, cored, seeded and chopped
1/4 cup chopped scallions
2 T. chopped fresh parsley
1/4 cup all-purpose white flour
1 1/2 cups low-fat milk
1/4 cup reduced-fat sour cream
1/4 cup dry sherry
1 T. fresh lemon juice
Salt & freshly ground pepper
Dash of hot sauce
Some sourdough bread to serve with this

1. Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

2. In a large heavy saucepan, combine the shrimp shells with about half of the onions, all the carrots, celery, wine, peppercorns and the bay leaf. Add 3 cups water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all of the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups; set aside.

3. In the Same saucepan, heat oil over medium heat. Add mushrooms, green peppers, scallions, parsley, and remaining onions. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until the flour starts to turn golden, about 2 to 3 minutes. Slowly stir in milk and the reserved shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until the turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through; do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.

Makes six 1-cup servings.

190 calories per serving
15 grams protein
9 grams fat (2 grams saturated fat)
14 grams carbohydrate
488 mg sodium
94 mg cholesterol

Swedish Wish Cookies
3 1/4 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. nutmeg
1 cup butter
1 1/2 cups sugar
1 egg
2 T. molasses
1 T. water
1/2 tsp. grated orange peel

Sift together dry ingredients. In large bowl, beat butter, add sugar, beat until fluffy. Add egg, molasses, water and peel. Beat well. Add flour mixture, mixing well. Chill dough about 2 hours.
On lightly floured surface, roll dough 1/8 inch thick. Cut with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes.
(To make a wish, place a cookie in the palm of your hand. Press in the center of the cookie with one finger of your other hand. If the cookie breaks into three pieces, and you can eat all three pieces without saying a word, you get to make a wish).

Lemon Lime Refrigerator Cake

Ingredients:
1 pkg. lime gelatin (4 serving size)
1 pkg. lemon cake mix
Topping
1 envelope whipped topping mix ( 2-2/12 cup yield)
1 pkg. lemon instant pudding mix (4 serving size)
1 1/2 c. cold milk

Dissolve gelatin in 3/4 c. boiling water. Add 1/2 c. cold water; set aside.
Mix and bake cake as directed, in 13x9x2 pan. Cook cake 20-25 minutes. Poke deep holes (with toothpick) 1 inch apart in top of warm cake (still in pan). With gelatin in cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
In chilled bowl, blend and whip topping mix, pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Store in refrigerator.

Polka Dot Potato Bake
Ingredients:
1 lb. lean ground beef
2-8 oz. cans tomato sauce
1 can whole kernel corn
1/2 c. chopped onion
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. oregano
1/4 tsp. pepper
2 cups mashed potatoes
1/2 c. sour cream
1/2 c. shredded cheddar cheese

Brown meat. Stir in tomato sauce, corn, onion, salt, sugar, garlic salt, oregano and pepper. Pour into shallow 1 1/2 quart baking dish.
Blend potatoes and sour cream. Put potato mixture in large pastry bag with large opening tip. Force potatoes through tube into 8 mounds on top of meat mixture. Bake at 350 degrees for 25-30 minutes, or until mixture is bubbly and potatoes are lightly browned. Sprinkle cheddar cheese on top of potatoes and return to oven for 3-4 minutes, just to melt cheese.

Marinated Black Pepper Venison Steak

1 (1/2 - 3/4 lb.) venison tenderloin per person (2-3 1/2 lbs. total weight)
Crushed peppercorns
1 cup red wine vinegar
1/2 cup salad or olive oil
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. marjoram
1/2 tsp. rosemary
1 cup coarsely chopped onion
2 cloves garlic, pressed
1 tsp. white pepper
1 tsp. black pepper

Combine all ingredients except tenderloin and blend well. Place steak in a shallow pan and cover with marinade. Allow to marinate for 4 hours at room temp. or overnight in refrigerator. Before grilling, remove steak from marinade, pat dry and press coarsely ground peppercorns into tenderloin.
Grill over hot fire for 5 minutes to sear. Reduce temp. to medium and grill on second side for an additional 10-13 minutes. Test for desired doneness. Place on hot serving platter. Garnish with cooked carrots and cherry tomatoes.

Venison Tenderloin

Venison Tenderloin - 1/2 lb. per person
2 garlic cloves, pressed
2 T. soy sauce
6 T. olive oil
1 T. seasoned salt
1/4 tsp. pepper
6-8 slices bacon

Rub pressed garlic over tenderloin. Combine soy sauce, olive oil, seasoned salt, and pepper. Pour over tenderloin and marinate overnight. Wrap tenderloin in bacon. Bring meat to room temperature, about 1 hour. Cook on grill over searing heat until bacon is almost done, about 5-7 minutes. Reduce temp. and cook for an additional 13-15 minutes over medium fire. Turn meat continuously while searing over medium heat to guarantee even cooking.

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