.Velvety Orange Gelatin Pie.

Yield: 10 servings.

.Ingredients.
1 package (.3 ounce) sugar-free orange gelatin
1/2 cup boiling water
1 can (14 ounces) fat-free sweetened condensed milk
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons grated orange peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 extra-servings-size graham cracker crust (9 ounces)


.Instructions.
In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange peel. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.


(Source: Taste of Home)


Enjoy!

.Bloody Intestines.

.Ingredients.
2 c. hot tap water
1 T yeast
2 T sugar
Red or pink food coloring
1 T salt
4-5 c. flour
canned cherry pie filling
2-3 T. melted butter
cinnamon and sugar mixture (1 to 6 ratio)


.Instructions.
1. Pour water into a bowl or mixer. Sprinkle yeast over the top and then sugar on top of the yeast. Let work about 5 minutes. When bubbly, add food coloring to desired color. Add 1 cup of flour and mix. Add salt and then enough flour to make a soft dough. Let rise.

2. When risen, grease a 9×13 baking dish and spoon in cherry pie filling.

3. Halve the dough and roll out dough into a rectangle. Cut into inch wide strips. Take each strip and pinch ends together. Twist and place randomly over the pie filling.

4. Brush with melted butter and sprinkle with cinnamon and sugar.

5. Bake in oven at 400 for 15-20 minutes or until the middle is set.


.Tips.
Reserve some cherry filling to pour over the top after baking to give a truly bloody look.

This could also be done with strips of puff pastry dough.


(Source: Gourmified)


Enjoy!

.Puff Pastry Intestines.

This puff pastry topping has endless possibilities - you can cover pie filling or savory beef/chicken/turkey dishes!

.Ingredients.
1 package (17.3 ounces) frozen puff pastry
3 cups filling of your choice (savory or sweet)
1 egg, beaten
red food coloring
small paintbrush


.Instructions.
1. Thaw puff pastry according to package’s directions. Preheat oven to 375 degrees F and line a 9″ x 13″ baking pan with parchment paper.

2. Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips.

3. Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed.

4. Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.

5. Carefully lift intestine onto baking sheet, seam-side down, and form an “intestine-like” pattern.

6. Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw ”blood” in the creases.

7. Bake about 20 minutes, or until golden brown.


(Source: The Knead for Speed)


Enjoy!

.Jack-o'-Lantern Pie.

This makes 8 servings, 1/2 cup each.


.Ingredients.
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
decorating gel and 16 small round candies


.Instructions.
1. POUR cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

2. SPOON mixture into large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze mixture into 8 small (7 oz.) clear plastic cups or glasses to resemble ghosts. Create a "face" with decorating gel and candies.

3. REFRIGERATE until ready to serve. Store leftover desserts in refrigerator.


.Tips.
* Healthy Living: Save 2.5 grams of fat per serving by preparing with fat-free milk and COOL WHIP LITE Whipped Topping.


(Source: Kraft Foods)


Enjoy!