| Homemade Caramel Apples | Here's how to start...
Recipe Ingredients: 8 medium-sized apples 2 (14 oz.) pkgs. caramels (try chocolate!) 1/4 c. water Wash and dry the apples. Insert popsicle sticks into the stem of each apple. Set aside. Unwrap the caramels and add them with the water in a medium sized saucepan. Heat on low while stirring until the caramel is completely melted. Dip each apple into the caramel until the apple is completely covered, allowing the excess caramel to drip off. Scrape bottom if necessary. Place apples onto greased waxed paper and let them sit for about 15 minutes or until caramel is completely set. Store in the refrigerator. Eat! |
| Chex Snack Mix | Here's how to start...
Recipe Ingredients: 4 c. Corn Chex 4 c. Rice Chex 1 1/2 c. salted peanuts 1/4 c. butter or margarine 1/4 c. peanut butter 2 1/4 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. Accent seasoning 1 c. candy corn or autumn mix Toss the Chex cereal and peanuts in a large mixing bowl. In a small saucepan, heat the butter, peanut butter, Worcestershire, salt and Accent seasoning until melted together. (Make sure your heat is set to low to medium to avoid scorching.) Pour the mixture over the cereal and peanuts, and mix together. Spread into a greased cake pan and bake for about an hour at 250 degrees, occasionally stirring. Cool and stir in the candy corns or autumn mix. Store in an airtight container. Great Munchies! |
| Pumpkin Bars | Preheat oven to 350 degrees.
Recipe Ingredients: 2 cups flour 2 cups sugar 2 cups pumpkin 1 cup applesauce Mix ingredients together and spread on a jellyroll pan. Bake for 25 minutes at 350 degrees. Cool the bars and frost. Frosting 3 oz. cream cheese - fat free 3/4 stick oleo 1 tsp vanilla 1 tsp milk 1 3/4 cup powdered sugar (added gradually) Spread the frosting evenly over the pumpkin bars and you're finished! HINT: For Black icing, add equal parts of red, yellow, and green food coloring to your icing. For Orange icing, add two parts yellow and one part red food coloring to your icing. |
| Roasted Pumpkin Seeds | How to Harvest Pumpkin Seeds
For flavorful roasted seeds, hand-pick your pumpkin fresh from the pumpkin patch if at all possible. Don't waste the remainder of the pumpkin, have some fun and carve out a scary jack-o-lantern while extracting the seeds. With that in mind, dig the seeds and pulp out of the pumpkin with a scoop or large spoon and place in a bowl. Dig out the individual seeds to prepare for roasting. If you decide to wash them first, this will remove some of the natural flavor. It's just a preference. You can let the seeds dry before you roast them, or put them directly in the oven. Keep in mind that dry seeds require less baking time. Roasting Pumpkin Seeds Spray a cookie sheet with no-stick cooking spray and spread them evenly across the sheet. Very lightly spray the seeds before roasting. Put them in the oven and bake at 300° for about 35 minutes, until they're a toasted, golden brown. Salt the seeds to your preference and consider adding additional seasoning and spices such as garlic salt, Worcestershire, Cajun or accent seasoning. Allow the roasted pumpkin seeds to cool before eating. Store the seeds in an air-tight container or bag for up to a week to retain flavor and freshness. Why waste something so delicious? |