Christmas Candy Corn

Pop 3 batches of plain popcorn.
2 pkgs. Marshmallows (12 oz. each)
1/2 lb. butter
1 c. red and green gumdrops
1 c. dry roasted salted peanuts
1 c. crushed peppermint (optional)

Melt marshmallows and butter in heavy
pan. Stir well. Pour over popcorn. Add
other ingredients and mix well.

Leftover Turkey or Chicken Enchiladas

3 cups shredded chicken or turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

In a bowl, mix chicken or turkey, sour cream, 2 cups shredded
cheese, and salt. Heat oil in an 8-to 10inch frying pan over low
heat. Dip the tortillas, one at a time, in the hot oil just until
limp, about 5 seconds. Fill tortillas equally with chicken mixture,
roll up, and arrange side by side, slit side down, in a 9-x13 inch
baking dish. Pour salsa evenly over top. Bake in a 350 degree
oven until heated through, about 20 minutes. If desired sprinkle
with more shredded cheese over hot enchiladas before serving.

Southwestern Turkey Soup

1/2 cups shredded, cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chili peppers
2 Roma tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper
1 avocado, peeled, pitted and diced
1/2 teaspoon dried cilantro

In a large pot over medium heat, combine turkey, broth,
canned tomatoes, green chiles, fresh tomatoes, onion,
garlic, lime juice, cayenne, cumin, salt and pepper.
Bring to a boil, then reduce heat and simmer 15 to 20
minutes. Stir in avocado and cilantro and simmer
15 to 20 minutes more, until slightly thickened.

Watergate Salad

This is a traditional Thanksgiving salad/treat at my house. . .

1 (3.4 ounce) package JELLO instant pistachio pudding mix
1 large(20 ounce) can crushed pineapple, with juice(I use about half the juice)
1 bag colored miniature marshmallows
1/4 cup chopped walnuts (optional)
1 (8 ounce) container Cool Whip

Mix together and chill overnight before serving.

Turkey pancakes

My boys would love this. I'm going make

these turkey pancakes for them next week.

Picture and idea from Little Nummies

Easy peasy pizza dough

A yummy and quick pizza dough recipe. You don't have to wait for the dough to rise!

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon salt
1 cup warm water

Combine flour, salt, sugar, and yeast in a bowl. Mix in oil and warm water. Spread out on a large pizza pan(or two small). Top with desired toppings. Enjoy!

Hot Caramel Apple Cider

This would be perfect for a cold day like today. :)

Picture from Our Best Bites

click here to get the recipe

Pumpkin pie bites

I think these pumpkin pie bites by Bakerella

are so cute. They would make for great

finger foods at a party or anytime. :)

Click here to get the recipe.

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.

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

Frosting
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.

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
blog.
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.

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.

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