Fall Chex Mix

3 cups Chex
2 cups Golden Grams
1 cup pretzels
Mix all together in a bowl

In saucepan add 3/4 cup butter, 1 cup sugar, and 1 cup light corn syrup.
Mix on stove until comes to a boil.  Pour over mixture and mix lightly.  Pour on wax paper till it cools.  Then add candy corn!

No Bake Peanut Butter Bars

 

1 cup corn flakes, crushed

1/2 cup crushed pretzels

1cup peanut butter

½ cup sugar

½ cup white corn syrup

6 ounces chocolate chips

 

Heat peanut butter, sugar and corn syrup over

low heat to melt. Stir in cereal and pretzels.

Pat into a 8×8 lightly greased pan.

Melt chocolate chips in the microwave and

spread over top. Cool until firm. 

3 ingredient chocolate muffins

 

1 box of chocolate cake mix

1 small can of pumpkin puree 15 ounce

6 ounces of chocolate chips

 

Mix cake mix and pumpkin together.  Add

chocolate chips.  Pour in muffin tin with liners.

Bake at 350 for 22-25 min. I made mini cupcakes

and only baked them for 12 to 15 minutes. 

Caramel apple muffins

Check out these cute caramel apple muffins from Family Fun.

Click here for the recipe.

Sweet Acorns

I am glad it is finally starting to feel like fall around

here.  I love the fall time.  Check out

these cute acorn donuts from Gracious Rain.

These would be a fun treat to make with your kids.

I know my kids would love these!

Click here for directions on how to make them.  

Root beer float Popsicles

Recipe from Smile Monsters

1 1/2 cups of Root beer
1/2 cup sweetened condensed milk

Mix root beer and sweetened condensed milk
together with a whisk. If it gets to foamy set
it in the fridge for a bit to settle down.
Pour into Popsicle molds. Freeze for a
couple of hours.

Chocolate Zucchini Cake‏

Cream together in order:
1/2 c. butter
1/2 c. oil
1 3/4 c. sugar
2 c. grated zucchini
2 eggs
1 tsp. vanilla

Measure dry ingredients, add to batter, alternating with
buttermilk until mixed.

2 1/2 c. flour
4 T. Cocoa
1/2 tsp. each salt, baking powder, baking soda, and cinnamon
1/2 c. buttermilk

Pour into a 9X13 cake pan and sprinkle the following
mixture on top. 3/4 c. chocolate chips, 3/4 c. coarsely
chopped nuts and 3/4 c. brown sugar (mix together).
Bake at 350 degrees for 40-50 minutes.

S'More Cookie Pizza

Recipe and picture from Better Recipes


1 (18-ounce) roll refrigerated sugar-cookie dough
2 cups (12-ounces) semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups M & M's
2 cups miniature marshmallows

Preheat oven to 375 degrees. Press cookie dough into
2 ungreased 12-inch pizza pans. Bake 10 minutes or
until golden. Remove from oven. In medium-sized saucepan,
melt chips with condensed milk. Spread over crusts.
Sprinkle with milk chocolate candies and marshmallows.
Bake 4 minutes or until marshmallows are lightly toasted.
Cool. Cut in wedges

Cherry Cheese Danish

2 (8 ounce) tubes refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1 cup PLUS 1 tablespoon granulated sugar, divided use
1 teaspoon vanilla
1 (21 ounce) can Cherry Pie Filling
1 tablespoon butter, melted
½ cup sliced almonds

Preheat oven to 350°F. Unroll 1 package of crescent rolls
and fit into bottom of an ungreased 9 by 13 inch baking dish.
In a bowl, combine cream cheese, 1 cup of the sugar and vanilla.
Spread mixture over dough in baking dish. Spread cherry pie
filling over cream cheese mixture. Unroll remaining crescent
rolls and lay dough over pie filling. Mix 1 tablespoon sugar,
½ cup almonds and 1 tablespoon butter. Sprinkle mixture
over top of dough. Bake 30 to 35 minutes or until golden brown.

Peep S'mores

Check out these fun Peep S'mores from Serious Eats.

Click here to find out how to make these fun colorful treats. Picture from Serious Eats

Mint Chocolate Chip Cookies

Recipe and picture from Betty Crocker

These would be a perfect treat for St. Patrick's Day!

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract,

food color and egg until soft dough forms. Stir in creme de menthe
baking chips and chocolate chunks. Using small cookie scoop or
teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from
cookie sheet to wire rack. Serve warm or cool completely.

Creamy Rice Pudding

I found this recipe on allrecipes.com, and it tastes just like what I remember having growing up.  We also always added cinnamon and nutmeg to ours. Yum!

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Strawberry Danish Parfaits

3 cups sliced strawberries
1 (4 3/4 ounce) package
Strawberry Danish
1 (6oz.) package instant vanilla pudding
2 cups milk
1/2 pint whip cream



Sprinkle a little sugar over strawberries and let stand for about
15 minutes. Make Danish Dessert according to package directions
for pudding. Cool completely. Make vanilla instant pudding
according to package, using only 2 cups milk. Let set 30 min.
Fold in whip cream and vanilla pudding. Layer ingredients in
parfait glasses, ending with strawberries.

PEPPERMINT BARK

1 package(16 oz.) vanilla, flavored candy coating (almond bark)
1 cup crushed peppermint candy canes

Melt almond bark in microwave. Once it is melted
add crushed candy cane. Mix together. Pour mixture onto
wax paper-lined cookie sheet, spreading very thinly with
spatula. Place cookie sheet in freezer until the mixture
has hardened. Take out of freezer and crack bark into
small pieces. Remove from wax paper and store at room temperature.

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

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.

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

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