Christmas Parfait with Homemade Granola

 

Homemade Granola

1. In a bowl add 3 Tbsp oil,  2 Tbsp maple syrup, 2 Tbsp honey and whisk to combine

2. Add in I cup old fashioned oats, 1/4 cup sliced almonds, 1/4 cup sunflower seeds and stir to coat

3. Spread out on a parchment paper lined baking sheet and bake for 15 min at 325 degrees 

4. Let cool, break apart and serve 

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder 

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

•           1 1/2 c Spanish peanuts

•           1 c sugar

•           pinch of salt

•           1/2 c corn syrup

•           1 tsp butter

•           1 tsp vanilla extract

•           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.

2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.

3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.

4. Spray a cookie sheet with cooking spray and set aside.

5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.

6. Allow to cool and break into pieces.

Divinity

•           1/2 c water

•           2 c sugar

•           1/2 c corn syrup

•           pinch of salt

•           2 egg whites

•           1 c chopped pecans

•           1 tsp vanilla extract

•           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)

2. Meanwhile, beat 2 egg whites to stiff peaks

3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)

4. Slowly beat 1/2 of the syrup mixture into the egg whites.

5. Put the remaining half of the syrup back on the stove and bring to soft crack stag

6. Slowly beat the rest of the syrup into the egg whites

7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.

8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.

9. Spoon onto wax paper and allow to cool. Store in a tin.

Christmas Curry

 This is our traditional Christmas meal.  It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later.  The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition. 

1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender

2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat

3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)

4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft

5. Meanwhile start on the cinnamon rice

6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked. 

7. Strain the solids and keep the liquid

8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions

9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)

10. Add the cooked rice to the meat and peas

Optional Salad topping

This gives the curry and nice zip and really adds to the dish

1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste

2. Add 3 Tbsp white vinegar and 1 Tbsp water

3. refrigerate for at least 1 hour before serving

**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day.  This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day! 

Christmas Cookie Decorating

 Here is a video showing you some of my favorite Christmas cookie decorating techniques. 

Recipes can be found here 

Holly Jolly Hot Chocolate

Instant Hot Chocolate Mix

In a large bowl mix 

    1 lb powdered sugar

    1 large box of dry Nestle Quick

    8 qt. box of powdered milk

    1 lb container powdered coffee creamer

    1/2 cup or more cocoa powder 

Store in an air tight container

Stovetop Hot Chocolate

(Makes 4 servings)

1. In a saucepan melt 1/2 cup semi-sweet chocolate chips over medium heat. 

2. Add 4 cups milk and 1/4 cup sugar

3. Heat milk to scalding but not boiling. 

4. Stir in 1/2 tsp vanilla 

5. Serve hot and enjoy!

Add crushed peppermints or raspberry gelatin to make different flavors 

Sweet Sweets: Cherry Chocolate Chip Cake

I love to bake all the time, but especially at Christmas.  I have a whole roster of things I make each year, but I can't eat it all myself so I enjoy sharing it with family, friends and neighbors.  This recipe is perfect for sharing.  It's like my version of fruit cake that actually tastes good.

Cherry Chocolate Chip Cake

1. Mix together 1/2 cup oil, 1/2 cup butter (softened) 3/4 cup sugar and 3 eggs

2. Mix in 1 tsp vanilla extract, 1/4 tsp almond extract, 1 tsp salt, 

1/2 tsp baking soda and 1 & 1/2 tsp baking powder 

3. Mix in 2 cups flour (can use glutten free flour)

4. Throughly mix in 3/4 cup milk)

5. Chop a 10 oz jar of maraschino cherries and mix in

6. Add 1 (or more) cup of mini semi-sweet chocolate chips and stir a final time. 

7. Grease 4 mini loaf pans and divide the batter between them (about 1 cup in each)

8. Bake in a 350 degree oven for 35-45 min (until a toothpick comes our clean)

The Glaze

1. In a bowl combine 1 cup powdered sugar, 1 tsp vanilla extract

1/4 tsp almond extract and 2 tbsp water

2. Stir until smooth

3. Drizzle over cooled cakes 

4. Enjoy, share or freeze. 

Sweet Sweets - Chocolate filled bon bon cookies

It wouldn't be Christmas time without some of these! My mom used to make them every year and now I make them with my kids. I love passing down traditions like this.

Ingredients:
3/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup chopped pecans
Hershey's Kisses
Powdered sugar (For rolling)

1. Cream together shortening, white sugar and brown sugar.
2. Beat in egg, vanilla extract and almond extract.
3. Sift in flour, salt and baking powder and mix
4. Mix in pecans
5. Take a small amount of dough and roll it around a hershey kiss and place on a cookie sheet.  Repeat with all the dough.
6. Bake for 12 min at 350 (they will not turn brown so don't over bake)
7. Let cool completely and roll in powdered sugar
**Best when warm, can warm in the microwave for about 10 sec.

Thanksgiving Favorites

 A Compilation of my go to Thanksgiving recipes. 

1. Turkey - See the post Turkey Tips

2. Sides

     A. Country Style Green Beans 

1. Clean green beans and break off the ends.  Put them in a stock pot with; 

chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt

2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)

3. Drain water and add more salt to taste

**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)

    B. Cheesy Green Beans

1. Preheat oven to 350 degree

2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 

3. Add 1 cup milk and ½ tsp of salt, stir to combine

4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 

5. Add ¼ tsp chili powder and stir

6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish

7. Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

8. Sprinkle with French fried onions and top with foil

9. Bake for 15 min, remove foil and bake for an additional 15 min. 

    C. Sweet Potato Casserole

Casserole Ingredients 

3 cups mashed sweet potatoes or yams

3/4 cup brown sugar

2 eggs beaten

1 tsp vanilla

1/2 cup milk

1/4 melted butter

1/2 tsp cinnamon 

Topping Ingredients 

1/3 cup brown sugar

1/3 cup flour

1/4 cup melted butter

1 cup chopped pecans

Directions

1. In a bowl, combine all the casserole ingredients and pour into a greased baking dish 

2. Mix topping ingredients together in a separate bowl and sprinkle over top of casserole 

3. Bake at 350 for 40 min. 

    D. Tabouli

    This is a light and refreshing salad that taps into my Gibson roots. It was a favorite at our Thanksgivings growing up. 

Ingredients

1. cup cracked wheat (also called bulgar wheat or wheat couscous)

1/2 cup chopped fresh parsley

1/4 cup diced onion (soak onion in ice water for 15 min to reduce sharp onion aftertaste)

2 cups diced tomatoes (I use cherry or grape tomatoes for better flavor in the fall)

1 diced cucumber

1/2 cup fresh lemon juice

1/2 cup oil

Salt and pepper to taste

Direction

1. Soak cracked wheat in 1 cup warm water for 1 hour (it will absorb the water and become a fluffy texture) 

2. Add other ingredients and toss

3. Chill overnight (might need to add a bit more lemon juice and oil before serving if too dry)

***For this all important meal I'm a bit of a semi homemade fan.  I use boxed stuffing and Rhodes frozen rolls to help save time and make life a little easier. ;0) 

3. Desserts

    A. Pecan Pie

Ingredients

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tso vanilla

6 ounces pecan halves

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Roll our pie shell in the bottom of pie pan.  Place pecan halves in concentric circles to cover the bottom of the shell.  

3. Carefully pour filling over pecans

4. Bake at 350 degrees for 1 hour

    B. Pumpkin Pie

  Ingredients 

1 can pumpkin

1 1/2 cups evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp ginger

2 eggs, beaten

1/2 tsp vanilla

1 pie shell (see here for pie crust recipe) 

Directions

1. Mix all filling ingredients in a bowl.  

2. Roll out pie crust and place in bottom of pie plate

3. Pour filling into shell 

4. Add some fun fall leave pie crust cut outs for a beautiful decorative touch.  (place a pie shield over the crust to prevent burning while baking) 

5. Bake at 425 for 15 min, then reduce heat to 350 and bake for 30-40 min, until pie is set. 

Serve with whipped cream 

Hope you all have a fabulous Thanksgiving.  

Turkey Tips

 

It's Turkey Time! 

Here are some tips to help you roast a turkey everyone will be thankful for.  

#1 Thaw in the fridge

I usually give my turkey's at least 2-3 days to thaw in the fridge. Then remove gizzards. 

#2 Brine, Brine, Brine

   If you are a fan of Bob's Burgers you'll recognize his 3 day "Father of the Brine." It sounded like such a good idea that I tried it out and indeed, it is very good.  Here is my brine recipe. 

   In a stock pot, heat 1/4 cup salt, 1 quart vegetable stock and 1 quart water. Heat until salt is dissolved. let cool and add 1 tsp poultry seasoning.  

I like to use the large bags that are made for crockpots but a large zip lock bag or container would work well too.  Anything to keep the liquid all around the turkey.  

Brine for 3 days in the fridge.  

#3. Roasting 

I like to roast my turkeys with some onions, carrots and celery stuffed inside.  Dry the bird and cover with butter and season salt. Cover the bird with a lid or heavy duty foil and roast at 325 according to weight. 15 mins per pound of turkey.  

#4 Bump of the heat

At the end remove the foil and bump up the heat to 425 degrees.  Cook for about 15-30 mins to crisp up the skin and give the turkey that desired golden brown color.  

#5 Serving

   Remove the inner veggies and carve the bird.  I like to remove the legs, wings and thighs first.  Then cut the breast meat off the bone and slice with an electric knife. 

#6 All aboard the Gravy train. 

Pour all the drippings into a skillet. Add some turkey stock of  you need more.  In a separate bowl mix a little water with 2 Tbsp corn starch until smooth.  Pour that into the drippings.  Bring to a boil, while constantly whisking (to prevent lumps).  Add 1/2 tsp kitchen bouquet and stir. Boil until desired thickness is reached.  Add salt to taste if needed.  

Happy Thanksgiving! 

Fruit Salsa and Cinnamon Chips

 

Ingredients and Directions

1. Use cookie cutters to cut out chip shapes from large tortillas

2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon

3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip

4. Bake at 350 for 10-11 mins. 

5. In a food processor chop of various fruits into a salsa, add 1 tbsp apple jelly, 1 tbsp white sugar, 1 tsp brown sugar

Serve and enjoy. 

Thanksgiving Punch

 

Ingredients and Directions 

Combine: Pear or Apple Cider, cranapple juice and ginger ale, 

Top with whole fresh cranberries. 

Salted Caramel Cheesecakes

 Ingredients and Directions

1. Combine 1 package softened cream cheese, 1 egg, 6 Tbsp Sugar, 1 Tbsp lemon juice, 1 tsp vanilla

2. Pour in greased silicone mold and top with graham cracker or vanilla wafer cookies 

3. Bake at 375 for 15-20 min

4. Let cool and turn out.  

5. Melt salted caramel candy melts and pour into cleaned molds, place cheesecake in each mold and allow chocolate to harden. Remove from mold and enjoy. 

Hot Wassail

Nothing says fall like a glass of hot wassail. So delicious. 

Ingredients 

2 cups orange juice

2 cups pineapple juice

2 quarts apple cider

1 tsp whole cloves

1 cups sugar

1 cinnamon stick, broken

Directions

1. Place all ingredients in a stock pot and simmer for 20 min

2. Remove cloves and cinnamon stick before serving

**Also great in a crock pot or beverage warmer 

Halloween Party Drinks (non alcoholic)

 These 2 punches will be a surefire hit at your Halloween party

Witches Brew Punch

Ingredients

1 jug Green Berry Rush Hawaiian punch (or any green colored drink) 

1 lt lemon lime soda

1 container lime sherbert

Dry ice (for misty affect) ** Don't touch dry ice with bare hands, use tongs.  Don't put dry ice directly in the drink, only in a separate bowl underneath the actually punch bowl.  Pour water over dry ice to activate the misty effect. 

**If adding alcohol I would suggest green apple vodka

Blood Punch 

Ingredients

1 bottle grape juice

1 bottle cran-apple juice

1 bottle V8 Strawberry Banana juice

1 Lt lemon lime soda

1 container raspberry sherbert 

**If adding alcohol I would suggest raspberry vodka

Fall Chex Mix

 This is a favorite Fall tradition with my kids and each year it's slightly different depending on what we find at the store 

Basic Chex Mix Recipe 

• Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
• In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag soup crackers, 1 bag mini pretzels, 1 container pumpkin seeds.  Stir to mix up
• Pour the sauce over the crackers and stir to evenly coat (I usually have to do this in 2 bowls because I don't have 1 bowl that is big enough to hold it all) 
• Pour out on 2 baking sheets and bake in a 325 degree oven for 25 (stirring every 8 min to prevent burning
• Turn out on a paper sack and let cool
• Add the fall fixings and stir to mix. 
• Store in zip lock bags or air tight containers

Fall Mix in Ideas

• Caramel corn
• Dried apples
• Candy Corns
• Reese's Pieces 
• Honey Roasted peanuts
• Caramel bits

It makes a ton so it's perfect to share with neighbors and friends. 

Now That's A Party! - Halloween Party

 Here are some awesome recipes for a kid friendly Halloween party. 

Store bought treats

Boo Sticks - Draw a ghost face on some white cheese sticks

Jack-o-Lantern Cuties - Draw a jack-o-lantern face on mini oranges

Homemade Treats

Witch Fingers - 1. Cut Celery sticks into finger shapes. 2. Spread backside with peanut butter. 3. Use a bit of PB on a dried cranberry for the nail. 

Mini Mummy Dogs - 1. cut hotdog in half. 2. Cut croissant dough into strips. 3. Wrap the dogs with the croissant strips. 4. Bake a 375 for 12-15 min. 

Pumpkin Cheese Ball

1. In a mixing bowl combine: 1 package softened cream cheese, 1/4 cup minced orange pepper, 1 sliced green onion, 1/2 cup shredded cheddar cheese, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional) 1/2 cup chopped chipped beef 

2. Form into a ball and cover outside with more cheddar cheese. Wrap in plastic wrap.  Use string to wrap around forming the pumpkin shape.  Refrigerate at least 1 hour. 

3. To serve, remove string and plastic wrap and top with the orange bell pepper top 

Witches Brew Punch - Combine lime sherbet, sprite and green koolaid.  

To have the misty effect, place some dry ice in a container below the punch and when you pour some water on it, it will mist and bubble. **Don't touch dry ice with bear skin, it will burn. Use tongs. 

Add Halloween cookies and or cupcakes and you have yourself a spooky party! 

Spooktacular Halloween Feast

 Jack-o-lantern Pasties 

Ingredients

2 refrigerated package of 2 pie crusts (or 2 recipe homemade pie crust)

1 package cube steak

1 large carrot

1/2 onion

1/2 can of whole potatoes 

2 Tbsp Worcestershire sauce 

Salt and Pepper to taste

Directions: 

1. In a food processor pulse carrots and onions. Then add beef and pulse again. Add potatoes and pulse

2. Add Worcestershire and salt and pepper and pulse until well mixed

3. Unroll pie crust and cut 8 tops crusts and 8 bottoms bottom crusts

4. Place about 1/3 cup meat mixture on the bottom crust, brush a little water on the pie crust edge to help with sealing.  Place the top crust on and seal edges

5. Brush top with egg wash for color

6. Bake at 400 for 35-40 min until crust is fully cooked. 

Jello Brains with Eyeballs

Ingredients

Brain Jello mold

2 large packages of jello (flavors that will create a light pinky peachy color)

2 cups boiling water

2 cups ice water

9-10 rambutans (fruit)

18-20 blueberries

Strawberry Syrup (optional) 

Directions

1. Fully Dissolve jello in boiling water (stirring), add ice water and mix

2. Pour into jello mold and allow to set in the refrigerator (a couple of hours) 

3. Peel rambutans, cut in half long ways and remove seed (some seed shell may remain that ok)

4. Place a blueberry in each seed cavity 

5. When jello is set remove onto a platter (setting the mold in hot water for a couple seconds can help release the jello from the mold)

6. Arrange "eyes" around the brains and drizzle strawberry syrup if desired for extra spooky. 

Smashing Pumpkin Recipes 2

Pumpkin Cream Custard Recipe

1. In a saucepan over medium heat cook: 1 cup brown Sugar, 1/4 cup white sugar, 1/4 cup corn (or other) starch, 1/8 tsp salt, 2 cups heavy whipping cream and 2 cup milk

2. Whisk until smooth and cook until a thermometer reads 175 degrees. Then remove from heat. 

3. In a separate bowl beat 4 eggs add 1 can pumpkin and 2 tsp pumpkin pie spice. 

4. Temper the eggs by adding small amounts of the hot mixture while constantly whisking. Once you have done this with half of the hot mixture, pour the rest of the now egg mixture back into the pan and whisk until combine.  

5. Place back on the stove and cook until the mixture reaches 160 degrees or coats the back of a metal spoon. (optional add the seeds of a vanilla bean)

Frozen Pumpkin Custard

Place 1/2 of the mixture in an ice cream maker and freeze. 

Pumpkin Creme Brûlée

1. Divide the mixture into ramekins (if serving later cover with plastic wrap and store in the fridge)

2. Sprinkle 1 Tbsp sugar over each ramekin and use a blow torch to melt the sugar into a crust. 

Smashing Pumpkin Recipes

Pumpkin Cookies with Brown Sugar Frosting

1. In a mixing bowl place 1 cup pumpkin, 1 cup shortening, 1 cup sugar and mix
2. Add one egg and 1 tsp vanilla and mix again
3. Sift in 2 cup flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp ginger and mix a final time
4. Spoon cookies onto a baking sheet and bake in a 350 degree oven for 15 min.
5. For the frosting, melt 3 Tbsp butter in a sauce pan, add 1/2 cup brown sugar and 1/4 cup milk, stir until sugar is dissolved.
6. Place in your mixing bowl and add 1 tsp vanilla and about 3 cups of powdered sugar, mix until smooth.
Frost cookies and enjoy!
Makes about 2 dozen cookies. 

Pumpkin Apple Bread with Streusel Topping

1. In a mixing bowl place 1 can of pumpkin, 1 cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, and 4 eggs and mix
2.  Add 3 cup flour, 2 Tsp baking soda, 1 tsp salt, 1 tsp pumpkin pie spice, 1 1/2 tsp cinnamon and mix again
3. Peel, core and dice 2 tart apples and fold into the batter
4. spray loaf pans and evenly divide the batter between them.
5. To make streusel topping in a bowl combine 2 Tbsp flour, 1/2 cup white sugar, 2 Tbsp brown sugar, 2 tsp cinnamon, and 2 tbsp softened butter. Mix with a fork until crumbly. Spread over each loaf.
6. Bake in a 350 degree oven for 35-40 min (until a toothpick comes out clean) up to 1 hour for large loaves 
Makes 8 mini loaves for 2 large loaves.

Pumpkin Popcorn

1. Pop 1/2 cup popcorn kernels or use a bag of microwave popcorn.
2. While it is still hot pour into a paper bag with 1/2 cup pumpkin chips and shake, shake, shake. (if the pumpkin chips aren't melting, you can microwave the paper bag for a 20 or so sec until they melt)
3. rip open the bag and allow the pumpkin to cool and harden a bit and serve.

Pumpkin Juice

1. In a blender pour 3 cup apple cider, 1 - 6 oz can pineapple juice, 1 cup pumpkin, 1 tsp pumpkin pie spice and 1 cup orange juice (you can sweeten with some agave nectar or honey)
2. Blend for 30 sec.
3. Store in a pitcher in the fridge. The pumpkin will settle to the bottom so stir before serving.

Mini Pumpkin Whoopie Pies with Cream Cheese Frosting. 

(This was a Martha Stewart recipe that I adapted and changed a little.  Here is a link to the original recipe http://www.marthastewart.com/344826/pumpkin-whoopie-pies-with-cream-cheese-f )

1. In a mixer place 1 1/2 cup pumpkin, 1/2 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar and mix
2. Then add 1 egg and 1/2 tsp vanilla and mix again
3. Sift in 1 1/2 cup flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice and mix a final time
4. Line baking sheets with parchment paper and put batter into a prepare piping bag
5. Pipe out an even number of cookies (for sandwiches) and bake at 350 for 10 min. Allow to cool completely.
6. For frosting place in a mixing bowl 1 cup powdered sugar, 3 oz softened cream cheese, 3 tbsp softened butter and 1/2 tsp vanilla. mix until smooth
7. place frosting in anther prepared piping bag and place a dollop of frosting on 1/2 of the cookies. Top with other cookie to make the whoopie pies. Make about 3 dozen mini pies.
Store in the fridge in an air tight container with parchment paper as a liner for layers.

Apple of My Eye - Apple Recipes

Apple Pie Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.  

2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Wassail Applesauce 

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Butter

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color.  Stir often to prevent burning.  You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Fritter Donut Holes

1. Cut biscuits into 4ths
2. Deep fry until golden brown 
3. Roll in cinnamon/sugar

4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft

5.Pour over the donut holes and toss to coat

Serve hot and enjoy!

Apple Pie

2 pie crusts

6 tart apples (peeled, cored & thinly sliced)

3/4 cup sugar (1/2 cup white, 1/4 cup brown)

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400
2. Combine sugar, apples, flour and spices in a bowl
3. Pour into bottom crust
4. Dot with butter
5. Add top crust
6. Bake 40-50 min