Another Yummy Fall Dinner

Maple-Glazed Chicken with Sweet Potatoes
Ingredients:

• 1 1-lb. 8-oz. pkg. refrigerated mashed sweet potatoes
• 1 lb. chicken breast tenderloins
• 2 tsp. steak grilling seasoning blend, such as Montreal
• 2 Tbsp. butter
• 1/4 cup maple syrup
• 1/2 cup sliced green onion (about 4)

Directions

1. Prepare sweet potatoes in microwave oven according to package directions.

2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

Pumpkin Spice quick bread

I picked up a box of this at Costco and had to share because it is soo soo yummy! I added a little extra nuts, vanilla and cinnamon to mine. MMMMmm

Pocket Pies

Jeff and I bought these pocket pie molds from Williams Sonoma last year and we have had so much fun creating all kinds of tasty pocket pies. We were so happy to see that they are back this year and have a new lattice design. The molds are only $9.95 or $16.95 for 2 so they are such an inexpensive item for lots of family fun. These are great for kids and if you want to make it easier you can buy pre-made refrigerated pie dough and filling. They also make a perfect little gift when put in a cleophane bag with ribbon.
Check them out here: http://www.williams-sonoma.com/search/results.html?activeTab=products&words=pie+molds&cm_sp=OnsiteSearch-_-GlobalNav-_-Button
Happy Pocket Pie Making!

Trick or Treat??? TREAT PLEASE!

Peanutty Buckeye Bars

Ingredients

• 1 19.5-ounce package brownie mix
• 2 eggs
• 1/3 cup cooking oil
• 1 cup chopped peanuts
• 1 14-ounce can sweetened condensed milk
• 1/2 cup peanut butter

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Courtesy of BHG.com

Squash Soup in Pumpkin Bowls

This recipe is courtesy of foodnetwork.com and what an adorable and tasty soup to serve while entertaining over the next few months. This would also make a great pre-thanksgiving meal soup or would be so fun to serve on Halloween night for dinner for your family or friends. Enjoy!

Ingredients

For the Bowls:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 teaspoons sugar
• Kosher salt

For the Soup:

• 3 tablespoons unsalted butter
• 1/2 small onion, chopped
• Kosher salt
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 3 tablespoons
• heavy cream (optional)
• Freshly ground pepper

Ideas For the Toppings:

• Pumpkin seeds
• Sourdough and/or pumpernickel croutons
• Paprika, or chili powder
• Crisp prosciutto, serrano ham or bacon
• Fried onions

Directions

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan. Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Pumpkins Galore

Head over to Better Homes & Gardens website by clicking this link http://www.bhg.com They have posted so so many to DIE for pumpkin decorating and carving ideas. You can even print out stencils and templates to use to carve your perfect pumpkin. I picked up some great decorating ideas so thought I'd share! I love the idea of stacking pumpkins and carving a number of your address in each one. Super cute and functional! Happy Carving and Decorating!

The Perfect Caramel Apple

To Me nothing SCREAMS Halloween (and Fall) like the perfect Caramel Apple. Here is a recipe to make some at home for friends and family so you can give them a trick or a TREAT!
Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.


Its the season to DIG IN to a yummy caramel apple. This is the REAL HOMEMADE way of making them. If you are looking for something faster they also sell the pre-made dip at the store that is so easy and fun there is no excuse to not make these at home! Have fun rolling them in toppings as well, popcorn & nuts, oreo cookies, m&m's, toasted coconut, etc. The sky's the limit!! Have fun and Happy Apple Eating!!

Welcome Back, and Welcome Fall!

Well it looks like we all took a hiatus for summer time but now that Fall is here lets get back up and running. With the change of season we will all have more time spent indoors baking, cooking and crafting and that means more fun recipes and ideas to share! I am going to start our relaunch of the site with a few of my favorite fall recipes/Ideas.

1.) I always have a crock of spiced cider on the stove. Use a covered stockpot and add apple cider, mulling spices, a few cinnamon sticks and fresh orange slices. We make a new batch about every 5 days and it is so great to have all season. We warm it up when we have company dropping by, makes the house smell great and is such a nice treat. We take it with us on our walks to keep our hands and bodies warm, and we just love having it there whenever we want it.
2) After carving your pumpkin don't throw away your seeds. Toast them instead. It is super easy and a nice, healthy snack. You can do them salty or sweet.
-Remove the membrane and seeds from your pumpkin. Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
-Heat oven to 300. Spread 1 tablespoon vegetable oil in a shallow pan. Sprinkle seeds over oil in single layer. Sprinkle 1 teaspoon salt (or cinnamon and sugar/get creative) over seeds.
-Bake 15 to 20 minutes or until lightly browned; cool. Happy munching!
3) Try making a soup. I recently made a homemade loaded baked potato soup that you actually make in the microwave and only takes about 25 mins total! Soups are the perfect dinner on a chilly fall night. I am looking for recipes if anyone has any to share. Also pick up a few sourdough bread bowls at the store to serve your soup in the tastiest way!

Loaded Baked Potato Chowder

3 large baking potatoes (Russets best; NOT Yukon Gold)

3½ cups milk

4oz cream cheese

2 tbsp butter

1 small bunch green onions

1 4-8 oz block sharp cheddar cheese

1 small bunch broccoli

Optional toppings (choose 2 or more): cooked bacon, sour cream, croutons, black beans, corn

-Slice potatoes in half lengthwise, place in a covered baker. Pour 1/2 c. milk over potatoes. Microwave, covered, on high for 11 min.

-remove baker, move center potatoes outward and outward potatoes to the center. Cover; microwave on high for another 8-11 mins until potatoes are easily pieced with a fork.

-remove baker form microwave and mash potatoes (leaving good sized chunks)

-Meanwhile whisk cream cheese until smooth, slowly add remaining 3 cups of milk, whisking until mixture is smooth. Add cream cheese mixture and butter to baker. Microwave covered 3-5 mins or until hot

-slice green onions, and grate cheddar cheese

remove baker from microwave and stir in desired toppings. Add addition toppings to tops of each soup bowl if desired. ENJOY!

4) Go out to a coffee shop and enjoy a pumpkin spiced latte. One of my favorite ways to indulge in one of the simple pleasures of the season.
5) Make a centerpiece on your table of oranges with whole cloves stuck in them. It smells soo nice!
Happy Fall! and please share some of your ideas! Glad to see everyone back to the blog!