Candy Barrel Cake

I made this cake for my son's birthday last week.

He loved it! He asked me to make it for him again

next year.

1 Box Favorite Cake Mix
2 Tubs Favorite Cake Frosting
1 Big bag of Peanut or Peanut butter M&Ms
14 Regular Sized KitKats

Prepare Cake according to box directions in two
separate 8 inch round cake pans. Once cakes cool
Place one baked layer of the cake on a
a plate and cover it with frosting. Place second
layer on top and frost entire cake.
Break KitKats into two piece sticks and place
side by side around the entire outer edge of the cake
Fill the top of the cake and KitKat barrel with M&M's.

Printable recipe

Toffee Apple Dip

My good friend Amanda gave me this recipe-super easy and soooo yummy!

3/4 cup brown sugar

1/2 cup powdered sugar

1 tsp. vanilla

8 oz. cream cheese, softened

1 cup HEATH milk chocolate toffee bits (in chocolate chip aisle)

Combine sugars, cheese, and vanilla. Beat until smooth and creamy. Stir in toffee bits and mix well. Cover then chill. Enjoy!

Printable recipe

Edible Cornucopia ideas

Check out this sweet roll cornucopia from

Makes and Takes. Yum!

A tortilla cornucopia from Family fun:

Pumpkin Pecan Spice Monkey Bread

Picture and recipe from Amazing Moms

•cooking spray
•1/3 cup granulated sugar
•1 ½ tablespoons pumpkin pie spice
•1 cup pecans, chopped
•2 (11 ounce) packages of Pillsbury Thin Crust Pizza Dough
•2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Spray a 10-11-inch spring form

pan with cooking spray and set side. In a medium bowl, combine

sugar, pumpkin pie spice, and pecans. Stir until everything is

well combined. Lightly flour a surface and roll out both pieces

of pizza dough, side by side. Brush each piece of dough with

melted butter. Sprinkle sugar/pecan mixture over each of the

pieces of dough, leaving a 1- inch border around the edge.
Roll up both pieces of dough into a log, jell-roll style. Trim off

the ends of each roll to make them neat, and then cut each roll

into about 15 (1-inch pieces). Place each piece of dough side by

side in concentric circles into the prepared pan.
Bake for 30 - 35 minutes or until bread is lightly browned.

Serve warm.

"Bananas about Pumpkin" Pudding

Picture and recipe from Very Best Baking

1 (8 oz.) container frozen whipped topping, thawed, divided
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Fat Free Milk
1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding

and pie filling mix
2 medium bananas
12 reduced-fat vanilla wafers

Reserve 1 1/2 cups whipped topping in small bowl.
Beat pumpkin, evaporated milk and pudding mix in medium
bowl until well blended. Immediately fold in remaining 1 1/2 cups
whipped topping into pumpkin mixture. Crumble 1 wafer into each
of six glass serving dishes. Divide half of pudding mixture evenly
over crumbled wafers in dishes. Slice one banana into 18 slices.
Top each pudding with three slices of banana. Divide half of
reserved whipped topping over banana slices. Repeat with
remaining pudding mixture, banana and whipped topping.
Top each pudding with 1 of remaining whole wafers.

Pecan Bars

Recipe and picture from My Recipes

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in 3/4 cup softened butter using a pastry blender or
fork just until mixture resembles coarse meal. Pat mixture
on bottom and 1 1/2 inches up sides of a lightly greased
13- x 9-inch baking dish. Bake at 350° for 20 minutes or
until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping
cream to a boil in a saucepan over medium-high heat. Stir
in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and
bubbly. Cool completely before cutting into 2-inch squares.

Creamy Chicken and Wild Rice Soup

Recipe from Jamie Cooks it up

1 large pot full of water
4 chicken breasts (you can start with frozen

10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 small cans mushrooms
4 cans cream of chicken soup

Fill a large pot with hot water add the chicken, onion, bullion,

salt, and pepper and bring to a boil. Reduce heat to medium

and simmer about 25 minutes.
Take chicken breast out of the pot, and shred it up. Put shredded

chicken back in the pot. The chicken should be cooked through.
Add the carrots, celery, mushrooms and boxes of rice (pour in the

rice and the seasoning packets that come along in the box). Cover

and let simmer about 15 minutes more, until the veggies and rice

are cooked. Add the cream of chicken, turn up the heat and let it

come to a boil. Once the soup is thickened just a bit it is ready to eat.

Printable recipe

Harvest Table Decorations

Check out these beautiful Harvest Table Decorations

from Better Homes and Gardens.

Click here to see more.

Holiday Sweet Potatoes

Casserole:
6 large sweet potatoes, peeled and cut into chunks
1/2 c. sugar
2 eggs
1 t. vanilla
1 t. salt
1/4 c. butter

Topping:
1/2 c. brown sugar
5 T. butter, at room temperature
1/2 c. flour
1 c. pecans, chopped

Cook the peeled, chunked sweet potatoes in boiling water until tender.
Preheat oven to 350 F. Drain potatoes and mash with electric mixer. Beat
in remaining ingredients and place in 9 x 13 baking dish. Mix together
topping ingredients and sprinkle over potatoes. Bake 30 minutes, or
until browned.

Recipe from Jenny Miner

Printable Recipe

Pumpkin Oatmeal Scotchies

1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 cup butterscotch chips
1 cup chocolate chips

Preheat oven to 375 degrees F. Whisk flour, baking soda,
cinnamon, nutmeg, and salt in a small bowl.Set aside.
Beat butter, sugar and brown sugar until smooth and
creamy. Add egg and vanilla extract. Next, add in
pumpkin and mix until combined. Slowly add in flour
mixture. Stir in oats and butterscotch chips and
chocolate chips. Drop dough by the spoonfulls onto
prepared baking sheets. Bake for 10 to 12 minutes or
until the cookies are set and golden. Remove cookies
from the oven and cool on a wire rack.

Printable Recipe

Spiderweb Dip

Make a fun spiderweb dip for Halloween night.

Click here to get the recipe.

Recipe and picture from Woman's Day.

Monster Munch

Recipe from Our Best Bites

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reece's Pieces

Pop popcorn and place in a large bowl. The largest you have.

It will make mixing easier! Pour peanuts, candy corn, and

Reece's pieces on top. Take a large knife and break up almond

bark. Melt according to package directions. Once melted pour

over popcorn mixture. Stir until everything is well coated and

then spread out onto waxed paper. Let sit until completely

dry and then break up into clumps. This is super yummy and

very addicting. You can't just eat one little bite. :)

Printable Recipe

Whole wheat pancakes

1 cup whole uncooked wheat
1 cup milk
Combine and blend in blender for 4-5 minutes.

Add:
3 Tb. Honey
2 eggs
¼ cup veg. oil
2 tsp baking powder
1 tsp. baking soda
¼ tsp salt
1 tsp vanilla
2tsp Cinnamon and (nutmeg to taste)

Blend all together for a 1-2 minutes.
Pour pancakes onto griddle and cook until sides start to bubble,
flip and cook a minute more. Remove. Serve with your favorite
syrup.
Recipe from my friend Jessica

Click here to get printable recipe

Pumpkin bread french toast

Use your favorite pumpkin bread and turn it into

french toast.

Picture and recipe from Pennies on a Platter

1 loaf pumpkin bread, at least a day old
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
pinch of salt
2 Tbsp butter

Preheat the oven to 400˚F.
In a large bowl, whisk together the eggs, milk, vanilla,

cinnamon, allspice and salt; set aside.
Slice the pumpkin loaf into 8 thick slices, not counting
the end pieces (crust). Melt the butter in a large skillet.
Meanwhile, dip each slice of bread in the egg batter. Let the
bread soak up the custard. Transfer to the heated skillet
and brown for 1 to 2 minutes on each side.
Place the browned pieces of bread onto a baking sheet.
Bake for 12 to 15 minutes. Serve with maple syrup or choice of toppings.

Pumpkin poptarts

Check out these cute pumpkin poptarts from

The Family Kitchen.

They have a yummy pumpkin filling

inside. I know my boys would love

these.