Rainbow Candy Apples
- Start with a bag of colored candy melts, food coloring and oil.
- Melt the candy melts according to package directions and then add a few drops of bright food coloring. Mix together and then add 3 tablespoons coconut oil.
- Put a popsicle stick in the top of the apple and then dip into the candy melts. Place on a plate to cool.
- Follow the same instructions with other colors of candy melts to get a rainbow effect.
- Recipe by Sugar and Charm
Beans ‘n’ Franks Chowder
2 (16 ounce each) cans baked beans, divided
4 hot dogs, cut into 1/2-inch pieces
1/2 cup chopped onion
2 tablespoons butter
1 (14 ounce) can whole tomatoes, broken up, undrained
1 tablespoon brown sugar
1/4 teaspoon hot pepper sauce
Set aside 1 cup of baked beans. In a large bowl, mash remaining beans or puree in a blender; set aside. In a large saucepan over medium-high heat, saute hot dog pieces and onion in butter 3 to 5 minutes, or until lightly browned. Add undrained tomatoes, brown sugar, and hot pepper sauce. Simmer 10 minutes. Add 1 cup reserved beans and pureed beans; cook slowly 10 to 15 minutes, stirring occasionally, until soup is piping hot. Notes This is easy and so thick – just great for dipping with crusty bread or toasted hot dog buns!
- 1 gallon apple cider
- 2/3 cup sugar
- 2 teaspoons whole allspice
- 2 teaspoons whole cloves
- 2 cinnamon sticks, 3 inches long
- 2 oranges, studded with cloves
- In 4-quart Dutch oven, heat all ingredients except oranges to boiling; reduce heat. Cover; simmer 20 minutes.
- Strain punch through sieve or colander. Pour into small heatproof punch bowl. Float oranges in bowl. Serve hot.
- Betty Crocker
Muffin Tin Pumpkin Pies
Makes 12 mini pumpkin pies
• pumpkin pie filling for one 9-inch pie
• 2 9-inch pie crust doughs – pre-made from a box
• bowl or round cookie cutter 4 inches in diameter
• muffin tin
• whipped cream
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.
Make and Takes for Kids
- Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.
- Chop up apples and Snickers into bite size pieces.
- Stir chopped apples and Snickers into pudding mixture.
- Place in a large bowl and drizzle with caramel ice cream topping.
- Chill for at least 1 hour before serving.