Ghost & Mummy Cookies

Thanks to the gals at My Sister's Cucina for this recipe, isn't this a super easy but fun recipe? I thought it was another great way to make something fun especially with kids, but not spend all day doing it. I hope you enjoy it too!

1 package Nutter Butter Sandwich Cookies
1 Package Oreo Sandwich Cookies
1 Block Vanilla Bark, White Chocolate Chips, or White Baking Chocolate
Mini Chocolate Chips

Ghost: Melt Chocolate according to package directions. Dip Nutter Butter cookies into chocolate leaving about 1/4 of the cookie showing. Lay flat on wax paper. (I didn't have wax paper on hand, so I sprayed my tin foil and it worked great). Place 2 mini chips for eyes.


Mummy: Melt Chocolate according to package directions. Lay Oreo cookies flat on wax paper. Drizzle chocolate back and forth over cookie to make mummy bandages. Remember, its good to see some of the cookie still. Place 2 chips for eyes.

"Granny B's" Sugar Cookies

Thanks to Laura at Real Mom Cooking for this recipe, and I'm not gonna lie to you, these really do taste like those "Granny B's" big pink frosted cookies you know you have all tried. Yummy! My mouth is watering already!

1 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream


Cream Butter and sugar together, then slowly add eggs, and Vanilla. Sift dry ingredients together, then add dry mixture to the wet mixture along with the sour cream, mix until smooth.

Chill: 2 to 3 hours

roll out to 1/4 - 1/3 " thick depending on your preference and cut into shapes
bake at 375 degrees for 6 to 8 minutes or until golden brown on bottom and let cool.

Butter Frosting

4 Tablespoons butter
2 1/3 cup powdered sugar
milk
3/4 teaspoon vanilla
for chocolate frosting add 3 Tablespoons cocoa

Put butter in bowl and beat with electric mixer until fluffy. Then add about half the powdered sugar. Then beat in 1 Tablespoon milk and the vanilla. Slowly add in the rest of the powdered sugar. Add more milk if needed. Add food coloring if desired. The makes enough frosting to ice half of a cake mix, so I usually double the recipe.

Candy Corn Krispies

The kids enjoyed this little venture, especially consuming after they delivered several plates to our neighbors. They were super easy.

3 Tbsp Butter
4 Cups Marshmallows
6 Cups Rice Krispies

Melt Butter, add marshmallows, stir until fully melted. Stir in Rice Krispies. Shape mixture into individual triangles. Divide a store bought container of vanilla frosting into three bowls. Using food coloring make one orange, one yellow and leave the last one white. Lightly frost in sections and waa laa! We doubled the recipe so we could take plates to the neighbors. It made about 20 treats.

My taste testers gave them a thumbs up.

Candy Corn Cookies

What a fun twist on classic Sugar Cookies! My husband loves sugar cookies only he prefers his unfrosted, and this is a way to do that, and still have them look festive! Gotta love it!

1	pouch of sugar cookie mix (or you can use Homemade)
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

	Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
	Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
	Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
	Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Marsh Monsters

I thought this was another fun Idea for Halloween, but could also be done for any other holiday, making turkeys for thanksgiving, bunnies for Easter, and so forth. Thanks to the Pilsbury website for this one.

8	thick pretzel rods
8	large marshmallows
	Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles® corn snacks, gummy peach rings, fruit snacks, candy sprinkles, as desired
1	container (1 lb) vanilla creamy ready-to-spread frosting
	Assorted food colors

DIRECTIONS

	Gently push 1 pretzel into 1 flat side of each marshmallow; set aside. Plan and assemble decorations for each marshmallow.
.	In 1-cup microwavable measuring cup, microwave 1/2 cup frosting uncovered on High 10 to 20 seconds or until smooth and melted when stirred. Add 1 to 2 drops food color as desired--green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.
	Dip and decorate 1 marshmallow at a time. Hold pretzel, and dip marshmallow into frosting to coat all sides. Immediately add decorations to create features--candy corn for noses, baking bits for eyes, string licorice for whiskers. To make witch’s hat, push corn snack through center of peach ring. For devil’s or witch’s cape, use fruit snack cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft. Set pretzels in drinking glass to dry before storing. Store in airtight container.

Ice Cream Cone Cupcakes

What a fun idea to do for kids, it makes birthday cake or cake anytime so much more fun! Thanks again to the Betty Crocker folks!

	1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and egg whites called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3.	Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.

Apple Caramel Dips

Apple Caramel Dips
#1- 8 oz. cream cheese
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup caramel sauce
1 tsp. vanilla
mix together and chill... you could mold this into a ball and then roll in broken Heath pieces.

#2 1 jar of Carmel sauce ( I like to use Mrs. Richardson's)
1/2 cup of Sour Cream
Heath Bar pieces

** Serve both recipes with apples slices!

Wassill

Wassail is such a warm, yummy, Fall tradition! Heres a delicious version.

1 gallon apples juice

1 cup orange juice

3/4 cup lemon juiced

2 cups sugar

15 cinnamon sticks

20 whole cloves

15 whole allspice berries

( if you want to add a dash of red... throw in 10-20 cinnamon red hots)

Bring to a boil and then simmer. Strain all the spices out and serve with a cinnamon stick. Any extra can be saved in the fridge to warm up later.

Pumpkin Chili

One of the nurses I work with told me about this soup, and I was skeptical at first but it's definitely a keeper!

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

DIRECTIONS

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Pumpkin Seeds

I love roasted pumpkin seeds, it's one of my favorite parts of carving pumpkins, and it's actually really nutritious!

• 1 1/2 cups raw whole pumpkin seeds that have been washed
  
• 2 teaspoons butter, melted
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Grandma's Cream of Tomato Soup

1 tsp grated onion (or dried minced onion)
2 Tbsp butter
3 Tbsp flour
2 tsp sugar
1 tsp salt
1/8 tsp pepper
2 C. Tomato Juice
2 C. Milk


Saute onion and butter. Stir in flour, sugar, salt, and pepper. Cook until smooth and take off stove. Add tomato juice to pot slowly, stir everything together. Bring to boil for 1 minute. Add milk slowly to tomato mixture. Heat and serve. Yep, it's that easy! Dip grilled cheese sandwiches in it and you have a great meal.

Caramel Apples

What says fall more than Caramel Apples, they are a fun nutritious snack that kids love. I love mine rolled in Nuts and candy and drizzled with chocolate, like the ones you would buy from a high end chocolate store. But you also have to love the traditional caramel apples!

• 6 apples
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons milk

DIRECTIONS

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Pumpkin Pie

Who doesn't love Pumpkin Pie? It is definitely my favorite kind of pie, hands down, and this is my favorite recipe, it comes from the can of Libby Pumpkin. Mmmm, Mmmm, Mmmm my mouth is watering already.

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

DIRECTIONS

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Roasted New Potatoes

This is from my same friend Elizabeth Dansie. These go great with chicken, but I also love it with Salmon or basically any meat. You can't go wrong with red potatoes.












2-3 lbs. potatoes (new potatoes are best, but any type will work. I always leave the skin on, even with russets.)
1/2 onion, chopped
A few splashes of oil
2 T minced garlic
1-2 T herbs de Provence (or Italian seasoning)
Seasoning salt, pepper

Cut the potatoes into 1-inch wedges. (I usually cut in half and then cut each half into 4-6 pies slices). Place in bowl, splash on plenty of oil, garlic, and season generously. Give it a good stir and place on a baking sheet or pan in a single layer. The key is a single layer. This lets the potatoes get crispy on the outside, while keeping their softness inside. Bake in 350 degree oven or on the grill with the chicken for about 1 hour. Flip the potatoes once or twice while baking.

Classic Roast Chicken

This recipe is from a friend of mine and I love it. It made a great Sunday meal and there were plenty of leftovers to make a soup.












1 3-4 lb whole chicken
4 T. butter
1-2 T. minced garlic
salt, pepper, and herbs, to taste

Remove the gizzards, neck etc (if any) from the cavity of the bird. Loosen the skin around the breast with hand. Tuck 2 T. butter under the skin. Place the rest in the cavity. Pile on the garlic and season generously with salt, pepper, and dried or fresh herbs. Place in baking dish, with the breast up (I always do a chicken dance to figure out which side is the breast) and bake in 350 degree oven or preheated grill on medium-low about 1.5 hours or until a thermometer placed between the leg and thigh reads 165. Baste often with the drippings. This is where you get the crispy skin and it helps keep the rest of the bird moist. Let the chicken rest 10 minutes after taking it off the grill. This gives the juices a chance to go back in to the meat, otherwise all the yummy moistness will be in the pan as soon as you slice the bird.

Thanks Lizzard

Pumpkin Pie Bars

Pumpkin Pie Bars

1-1/3 cups flour

3/4 cup granulated sugar, divided

1/2 cup packed brown sugar

3/4 cup (1-1/2 sticks) cold butter or margarine

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup chopped walnuts

1 pkg. (8 oz.) cream cheese, softened

3 eggs

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 teaspoon vanilla extract

2 teaspoons bourbon (optional)

a handful of butterscotch or chocolate chips for sprinkling on top (optional)

HEAT oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Pumpkin Roll

With fall here, I keep thinking of the holidays and anything pumpkin, I have been craving pumpkin rolls, and when I came across this recipe I couldn't help but post it. Hope you enjoy it!

• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• confectioners' sugar for dusting
• 1 (8 ounce) package cream cheese
• 4 tablespoons butter
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• confectioners' sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

Halloween Chex Mix

Here is another festive Halloween idea for kids, or parties, or an quiet evening in!

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 Betty Crocker® orange and black candy decors

1.	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.
2.	Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3.	Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Strawberry Shortcake

I was looking for something to use my strawberries on before they go bad when I came across this recipe! Oooh LaLa.... Thanks to the Pillsbury folks for this one!

Biscuits
1	can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
2	tablespoons butter or margarine, melted
1/4	cup sugar
Strawberry Mixture
1 1/2	pints (3 cups) fresh strawberries, sliced
1/3	cup sugar
Whipped Cream
1/2	cup whipping cream
2	tablespoons sugar
1/4	teaspoon vanilla, if desired

DIRECTIONS

1.	Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
2.	Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
3.	In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
4.	To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.

Dinner In A Pumpkin

I made this last night with the kids. The fun is in the making. The kids loved it!

The Recipe
1 small-medium pumpkin, cleaned out
1 medium onion chopped
1-1 1/2 lbs ground beef cooked
4 Tbsp. soy sauce
2 Tbsp brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice
2 stalks celery diced
1 can sliced water chestnuts, drained & diced
1 teas. salt
Pepper to taste

Cook rice. Brown hamburger & onion, add celery & water chestnuts. Add soup, soy sauce, brown sugar, salt & pepper. Stir together with rice and put in pumpkin. Bake inside pumpkin, with lid, on a cookie sheet lined with tin foil at 350 degrees for 1 hour.

Scarecrow Cake

I love the Betty Crocker website, there is so much fun stuff, especially for kids, which is where my focus is at in life right now. Hope you all enjoy this one!

3	cups Gold Medal® all-purpose flour
2 1/2	cups sugar
1	cup unsweetened baking cocoa
1	cup butter or margarine, softened
1	cup buttermilk
3/4	cup water
2	teaspoons baking soda
1	teaspoon vanilla
1/2	teaspoon salt
3	eggs
1	container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1	tablespoon chocolate-flavored syrup
1	box (4 oz) waffle ice cream bowls (10 bowls)
1	box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (6 rolls)

1.	Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In large bowl, beat all ingredients except frosting, syrup, waffle bowls and fruit snack with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
2.	Bake 50 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
3.	Place cake on serving plate. Stir together frosting and syrup; reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.
4.	For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.
5.	For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake.
High Altitude (3500-6500 ft): Decrease butter to 3/4 cup, buttermilk to 3/4 cup and baking soda to 1 1/2 teaspoons. Increase water to 1 cup. Bake 1 hour 5 minutes to 1 hour 10 minutes.

Witches Brooms

I also got this off of the Betty Crocker site, what a fun idea for a party!

1/2	cup packed brown sugar
1/2	cup butter or margarine, softened
2	tablespoons water
1	teaspoon vanilla
1 1/2	cups Gold Medal® all-purpose flour
1/8	teaspoon salt
10	pretzel rods, about 8 1/2 inches long, cut crosswise in half
2	teaspoons shortening
2/3	cup semisweet chocolate chips
	Butterscotch-flavored chips, melted

1.	Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2.	Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
3.	Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
4.	Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Witches Hats..

I got this off of the Betty Crocker site, and thought it was appropriate for the time of year! Enjoy!

32 Hershey®'s Kisses® milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing

1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.

Pumpkin Cheesecake

A gingersnap crumb crust underlies this spicy cheesecake, and caramel-coated pecans adorn the top, for an irresistible alternative to traditional pumpkin pie. Cut this rich dessert into small wedges to serve.

Ingredients:

For the gingersnap crust:

1/4 lb. gingersnaps (about 20 small cookies)

1/3 cup pecan halves

1/4 cup firmly packed light brown sugar

4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:

3/4 cup firmly packed light brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1 lb. cream cheese, at room temperature

3 eggs

1 cup pumpkin puree

For the topping:

1/2 cup pecan halves

1 Tbs. unsalted butter

2 Tbs. granulated sugar

Directions:

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.

To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.

Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.

Fresh Salsa

Last night I made up a batch of Fresh Salsa. YUMMO!
I actually made it a bit spicier than usual, but still enjoyed it.

6 ripe beef stake tomatoes diced
1 green pepper diced
1 medium onion diced
2 Tbsp Cilantro chopped
1 Tbsp Lime Juice
1/4 of Jalapeño pepper diced (you can always add more later)
1 tsp salt
fresh ground pepper

I just throw everything in my food processor, taste, add more of whatever it needs, then serve it up with chips. Enjoy!!

Salsa

This recipe started out with my Aunt JonnaLu who gave it to my mom, we have made this recipe for as long as I can remember when canning season rolled around, and it's definitely a family favorite. It's a great way to use all of those fresh veggies from the garden!

8 quarts of Tomatoes cut into 1/8 – 1/16 pieces

4 large onions chopped

2 green bell peppers chopped

3 red bell peppers chopped

½ C. salt

¾ C. Sugar

1 large can of tomato paste (optional for thickening)

1Tbsp. chili powder

4 Jalapeno peppers diced

2 Anaheim peppers diced

2 Hot Yellow Banana peppers (or 1 large can diced green chiles)

2 C. white vinegar

Combine all ingredients into a heavy/thick pan and simmer for 1 ½ -5 hours depending on how thick you want your salsa. Keep the heat at medium or lower to avoid scorching the bottom of the pan. You may also want to add some additional tomato paste to thicken the salsa if desired. Then pour into jars and process for 45 minutes in a steam canner or water bath canner.

Pumpkin Pie Squares

This is my mom's recipe, and nothing says fall like these do... they are like the appetizer you need to get you ready for Pumpkin Pie at Thanksgiving. We love these at our house!

Crust:
1 Box spice or Yellow Cake mix with 1 C. of mix reserved for topping
1/2 C. melted butter
1 egg

mix the ingredients together and press into the bottom of a 9x13 pan.

Filling:
3 C. pumpkin (1 -28oz can)
2 eggs
2/3 C. Milk
3/4 C. Brown Sugar
1 tsp Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Ginger

Mix together and pour over crust.

Topping:
1 C. reserved Cake mix
1/4 C. Sugar
1 tsp. Cinnamon
2-3 Tbsp. Melted Butter

Mix together and crumble over top of filling
Bake at 350 for 40-50 minutes or until toothpick inserted comes out clean.

Raspberry Jam

This recipe comes from my husbands Grandma, and it is nearly fail proof, if you follow the directions it's sure to set up, and it's super easy and very good! There is nothing to make you feel more domestic than canning your own jam, and it is super easy! Hope you enjoy this one as much as we do!

4 Rounded cups of Raspberries
3 Cups of sugar
Bring to a rolling boil (one which cannot be stirred down) and boil for 6 minutes, then add:
1 Cup Sugar
1/4 tsp. vegetable oil
Boil for an additional 2 minutes. Then remove from heat, and skim off any foam on the jam mixture. Then place into jars, and process the jars in a steam canner for 15 minutes to seal.

Pumpkin Bars

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
  
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
  

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Chocolate Chip Cookies

I love Fall!! I love the smell of pumpkin and spices cooking in my kitchen, what could be better?

1/2 C. oil
1 C. sugar
1 egg
1 C. cooked or canned Pumpkin
2 C. flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 C. chopped nuts
1/2 pkg. chocolate chips

Cream the Sugar, oil, eggs and pumpkin. Add dry ingredients and mix well, then add nuts and chocolate chips and mix well. Place 1 spoonful onto a greased cookie sheet and bake at 375 degrees for 15 minutes.

BYU Mint Brownies

This just posted on the BYU Alumni website. Maybe you all got the email like I did,
but in case you didn't catch this and you're a fan of these like I am, here is the recipe.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Vegetable Chowder

The Autum Air makes me want to make Soup, and this is a great one to make using all of your fresh vegetables from the season, and it freezes great so you can enjoy it all winter long!

• 3 tablespoons butter
• 1 large onion, diced (about 2 cups)
• 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
• 1/2 teaspoon dried thyme
• 3 cups milk
• 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
• 8 ears corn, kernels removed (about 4 cups)
• Coarse salt and ground pepper
• 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
• Hot pepper sauce, for serving (optional)

1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

**If you slightly undercook the veggies they will still have a little big of a "fresh crunch" to them if you freeze them and then defrost and cook them. **