Fall Harvest

Rainbow Candy Apples

Neon Colored Apples, ready to eat

Candy melts: green, pink and orange
3 Tablespoons coconut or vegetable oil
Large apples
Food coloring
  • 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
Serves: 4

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!

Pasted from <http://www.mrfood.com/Beef/Beans-n-Franks-Chowder-3405/ml/1&gt;

 

Cinnamon Cider

Cinnamon Cider

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

  • 6 regular size Snickers Candy Bars
  • 4 medium apples, I used Red Delicious
  • 1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare
  • ½ cup milk
  • 1 (16 oz.) tub cool whip, thawed to room temp
  • ½ cup caramel ice cream topping
  1. Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.
  2. Chop up apples and Snickers into bite size pieces.
  3. Stir chopped apples and Snickers into pudding mixture.
  4. Place in a large bowl and drizzle with caramel ice cream topping.
  5. Chill for at least 1 hour before serving.

http://www.chef-in-training.com

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