Thursday, October 29, 2009

Ranch Snack Mix

Recipe and picture from Taste of Home

1 package (12 ounces) miniature pretzels
2 packages (6 ounces each) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil
In two large bowls, combine the pretzels, Bugles, cashews
and crackers. Sprinkle with dressing mix; toss gently to combine.
Drizzle with oil; toss until well coated. Store in airtight containers.
Yield: 6 quarts.

Monday, October 26, 2009

Pumpkin Spice cream cheese rolls

Recipe from Picky Plate

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumpkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Preheat oven to 350 degrees F. Unroll crescent rolls to form
4 rectangles placed side by side. Pinch seams together to form
one long rectangle. Place cream cheese, brown sugar, pumpkin,
cinnamon and nutmeg into a mixer; beat until well combined.
Spread mixture over crescents leaving a 1/2 inch border around
edges. Starting at long end, roll up then cut into 1 inch pieces.
Place around 2 9 inch cake pans that have been sprayed with
cooking spray. You can leave centers open so the rolls form
a circle. Bake for 28-30 minutes or until rolls are golden brown.
Remove and let cool for 10 minutes. Frost warm rolls with cream
cheese frosting recipe below

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

Mix all ingredients into a large bowl until smooth.
Spread over warm rolls.

Friday, October 23, 2009

Pumpkin Pie milkshake

Recipe and picture from Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start
with 1/4 C milk and then slowly add more if needed to
make the blender process it all. I used somewhere
between 1/4-1/2 C. Sprinkle with crushed graham
cracker crumbs before serving.

Pumpkin Spice Magic Bars

Recipe from Picky Plate. She made little muffins, but I liked
making them in a 9 x 13 inch pan like on
Tried and True recipe

1/2 cup melted butter
1 1/2 cup graham cracker crumbs(about 9 whole graham crackers crushed)
2 T. brown sugar
4 oz softened cream cheese
1 cup pumpkin
1 egg
6 T. sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup milk chocolate chips
1 cup chopped pecans (optional)
1 cup shredded coconut
1 (14 oz) can sweetened condensed milk
Melted caramel and chocolate for drizzling on top

Preheat oven to 350 degrees. Combine the butter, graham crackers,
and brown sugar in a bowl and mix well. Press into the bottom of a
9x13 inch pan. Bake for 8 minutes then remove from the oven. In
a bowl beat the cream cheese, pumpkin, egg, sugar, vanilla, and
cinnamon until smooth. Pour evenly over the crust in the pan.
Next dump the chocolate chips over pumpkin layer then the
pecans then the coconut and then pour the sweetened
condensed milk all over the top. Bake for 25-30 minutes
or until golden brown on top. Remove and let cool. Drizzle
with Melted chocolate and caramel. Cut and enjoy. Store
leftovers in the fridge.
I made these treats to give to friends. I just added a tag
that said "Something to Sink you teeth into" and also
tied some vampire teeth to it.

Monday, October 19, 2009

Pumpkin Waffles

1 cup all purpose flour
2 Tablespoons all purpose flour
2 tablespoons brown sugar
1 teas. ground cinnamon
1/2 teas. salt
1/2 teas. baking powder
1/4 teas. baking soda
2 eggs
1 cup milk
1/2 cup canned pumpkin

Prepare an electric waffle maker. In a large bowl whisk together
pumpkin, milk, eggs, and brown sugar. In another bowl combine
flour, baking powder, baking soda, salt, cinnamon. Add the dry
ingredients to the pumpkin mixture; mix well until combined.
Bake in a preheated maker.

Sunday, October 18, 2009

Snack-o’-Lantern Fruit Cups

Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and reserve for filling. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges. Dice up desired fruit, including the reserved orange segments and fill each cup. Set the lid back on top and serve.

Ghoul Aid

1 package unsweetened Grape Kool-Aid
1 package unsweetened Orange Kool-Aid
2 cups sugar
3 quarts cold water
1 quart Ginger Ale

Mix all of the ingredients together in large punch bowl.
For some extra fun, try freezing gummy worms and extra
ginger ale in ice cube trays and serve with the Ghoul Aid.

Recipe from Mormon Chic

Wednesday, October 14, 2009

Sweet and Sour Chicken

1 small package of petite baby carrots
1 onion, chopped
2-3lbs. of boneless skinless chicken breasts (cut in small pieces)
¾ cup brown Sugar
½ cup white vinegar
¼ cup ketchup
1 Tbsp. Soy Sauce
½ tsp. salt
¼ cup pineapple juice
1 large green pepper, sliced

Place carrots and onions in bottom of slow cooker. Lightly brown
chicken in oil in a skillet, then transfer to slow cooker. Mix the
remaining ingredients (except green pepper) in a bowl and then pour
over the chicken, carrots and onions. Cover. Cook on high for 4
hours or low for 8 hours. Stir in the green peppers during the last
hour so they don’t get mushy. Serve over rice.

Tuesday, October 13, 2009

Halloween Chex Mix

Recipe and picture from Chex cereal

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex or Rice Chex cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Halloween M&M's
In large microwavable bowl, microwave chopped baking bars
uncovered on High 1 minute 30 seconds to 2 minutes 30
seconds, stirring every 30 seconds, until melted and smooth.
Gently stir in cereal, pretzels and raisins until evenly coated.
Stir in candy corn and M&M's. Spread on waxed paper or foil
until cool and chocolate is set, about 30 minutes.
Break into chunks. Store loosely covered.

Monday, October 12, 2009

Goblin bars

Recipe and picture from Bright Ideas

1 package brownie mix
8 pieces DOVE Brand Miniatures Milk or Dark Chocolate
6 pieces SNICKERS Brand FUN SIZE Bars, chopped
½ cup M&M’S Brand Dark Chocolate Candies for Halloween

Prepare brownie mix according to box instructions for
an 8x8inch pan. Bake and let cool slightly. Place the
DOVE BrandMiniatures in a mixing bowl and place
the mixing bowl over a pot of simmering water. Stir
the mixture as it melts. When mixture is shiny and
smooth, turn off the heat. Pour halfof the melted
DOVE Brand Miniatures over the top of the brownies
and set aside the remaining half. Sprinkle SNICKERS
FUN SIZE Bars and M&M’S over the brownies. Drizzle
remaining DOVE Brand Miniatures on top.

Apples and Dip

1 (8 ounce) pkg. cream cheese, at room temperature
1 cup packed brown sugar
1/2 cup Skor English toffee bits
found these in chocolate chip section
apple slices

Beat cream and brown sugar until smooth. Stir in toffee
bits. Slice apples just before serving.

Hearty Stew

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1 ounce) pkg. dry onion soup mix
2 (10 ounce) cans cream of mushroom soup
1 (8ounce) can tomato sauce
1 (10 ounce) pkg. frozen green peas

Grease a heavy pan. Place beef cutes on bottom.
Layer carrots, potatoes, placing bay leaf on top. In a
separate bowl mix remaining ingredients and pour over
beef and vegetables. Cover with tight fitting lid. Bake at
250 degrees for 6 hours. You can also cook this in your
slow cooker and cook on low for 12 hours. For a holiday
touch you can serve this in a hollowed out pumpkin.

Wednesday, October 7, 2009

Pumpkin Pie a la Easy

1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

Preheat oven to 350 degrees. In bowl, combine flour, oats,
brown sugar, and chopped pecans. Add to Batter Bowl. Melt butter
until melted. Add to dry ingredients; mix well. Press mixture
onto bottom of a 9x13 inch pan. Bake 15 minutes.
Meanwhile, lightly beat eggs. Add pumpkin, sweetened
condensed milk, spices and salt; whisk until smooth.
Pour over crust. Bake 30-35 minutes or until filling is set
and knife inserted in center comes out clean. Let cool at
room temperature. Cut into square and serve with
whipped topping or pecan halves. Refrigerate any
leftover pie squares.

Tuesday, October 6, 2009

White Chip Pumpkin Spice Cake

Recipe and picture from Very Best Baking

1pkg spice cake mix
3 large eggs
1 cup Libby's 100% Pure Pumpkin
2/3 cup Evaporated Milk
1/3 cup vegetable oil
1 cup White Chocolate Chip Morsels
White Chip Glaze (recipe below)

Preheat oven to 350. Grease and flour bundt pan. Combine cake mix,
eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl.
Beat at low speed until moist. Beat at medium speed for 2 minutes;
stir in white chips and pour into bundt pan. Bake 40-45 minutes .
Cool in pan on wire rack for 25 minutes. Invert onto wire rack to cool
completely. Pour half of glaze on cooled cake; serve with remaining

White Chip Cinnamon Glaze:
Heat 3 Tablespoons Evaporated Milk in small sauce pan
and heat over medium just to a boil. Remove from heat
and add 1 cup white chocolate chips; stir until smooth.
Stir in 1/2 teaspoon ground cinnamon.

Friday, October 2, 2009

Festive Halloween Ideas

I can't believe October is already here. Here
are some Halloween recipes to try.
Halloween Cookie Pizza
I love these Halloween Ghost pancakes from
Gourmet Mom on the go. I know my boys would love

These marshmallow witches from Taste of Home
are too cute!

Boo cups from Kraft look like fun

What are some of your favorite Halloween goodies you
like to make?