Pumpkin Spice Latte

Pumpkin Spice Latte

Lattes

2

cups milk

2

tablespoons canned pumpkin (not pumpkin pie mix)

1

to 2 tablespoons sugar (to taste)

1/2

teaspoon pumpkin pie spice

1

tablespoon vanilla

1/2

cup hot brewed coffee

Garnish, if desired

Whipped cream

Dash pumpkin pie spice

2

cinnamon sticks

• 1In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.
• 2Pour into 2 large mugs. Garnish each with whipped cream, dash pumpkin pie spice and a cinnamon stick.

Halloween Popcorn

Halloween Popcorn with Dark Chocolate

1 lb. plus 1 cup vanilla melts or 1 lb. vanilla melts and 1 cup orange melts

1 cup dark chocolate melts

16 Cs popped popcorn

2 C orange slice candy, cut into pieces

Halloween sprinkles

Pop popcorn and remove unpopped kernels.  Slice orange slices into six pieces.  Spray scissors with vegetable spray to keep them from sticking.

Melt 1 lb. of vanilla melts in microwave and pour over popped popcorn.  Stir well to coat.  Add in orange slices.  Stir again.

Spread mixture onto one or two cookie sheets into a nice even layer.

Melt dark chocolate melts and drizzle over popcorn mixture.    Drizzle over popcorn.  Add Halloween sprinkles if desired.

Allow to set up and then break into pieces.

*I added candy corn

Anniversary Treats

Revolutionary Berries

• 12 ounces white chocolate chips
• Strawberries

• Blue sugar or edible glitter

Instructions

1. Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).
   
2. One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.
   
3. Set them to harden on waxed paper.
   
4. Makes 35 to 45 decorated berries.
   

Spicy Pasta

Spicy Pasta

1 lb. orecchiette pasta

4 tbsp. olive oil, divided

3 tbsp. chopped garlic

2 fresh jalapeno peppers, sliced thin, plus extra for garnish

2 cups of grated Gruyere cheese

1. Prepare pasta according to package directions.  Drain, reserving 1/2 cup pasta water.

2. Heat 2 tbsp.olive oil in a large skillet over medium heat.  Add garlic and jalapeno; saute 2 minutes.  Add cooked pasta; reserved water, 2tbsp. olive oil and cheese.  Turn heat to high. Sir constantly to keep cheese from clumping.  When liquid is evaporated transfer into bowls and garish with jalapeno.

*** wear gloves while slicing jalapeno

Blueberry Crisp

Ingredients

• For the Filling

  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt

• For the Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar

1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Crockpot Pork Chops

4 Bone in/Thick cut pork chops
1 can cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
1 1/2 cups chicken broth

First place the pork chops down in the bottom. The remaining four ingredients will be mixed in a mixing bowl and then poured over the top of the meat. Cover and cook on Low for 6-8 hours. Such a tasty, simple recipe... ENJOY!