Almond Bark Candy

A quick and inexpensive treat!  These are always a favorite...and you can customize the wrappers for any holiday.

Almond Bark Candy
Courtesy of {Linda Sackett}

20 oz almond bark or white chocolate
1/2 cup peanut butter
2 cups rice krispies
1 cup mini marshmallows
1 cup dry roasted peanuts

Directions
In a large bowl microwave almond bark and peanut butter for one minute
Remove and stir, if not melted microwave for additional 30 seconds
Stir until smooth
Fold in rice krispies, marshmallows, and peanuts
Use a cookie scoop to measure each serving and drop on wax paper
Let cool completely to set up
Tip:  I like to scoop mine into mini cupcake wrappers in my mini muffin tin

Kentucky Blackbottom Pie

I have a few family members who don't like Pumpkin Pie...hard to believe, I know!  So this year for Thanksgiving I decided to make one of my sister's favorites for those who would like something other than Pumpkin.  It was so delightful!  Of course the big scoop of vanilla ice cream helped too.  I hope you and your loved ones have a Happy Thanksgiving!

Kentucky Blackbottom Pie
Courtesy of {Angela Watkins}

1/3 c. flour
1 c. sugar
2 eggs
pinch of salt
1 tsp vanilla
1 stick butter, softened
6-7 oz milk chocolate chips (I recommend Ghirardelli)
1 c. chopped pecans
1 frozen deep pie shell

Directions
Mix flour, sugar, eggs, salt, vanilla, and butter.
Fold in chocolate chips and pecans.
Pour into pie shell.
Bake 50-60 minutes at 325 degrees

Pumpkin Roll Cake

Can't get enough pumpkin this time of year!

Pumpkin Roll Cake
Adapted from Libby's Pumpkin Roll

Prep
1/2 cup powdered sugar

Cake
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pure pumpkin puree

Filling
1 pkg (8 oz) cream cheese, room temperature
6 Tbl butter
1/2 cup white chocolate chips
1 cup powdered sugar, sifted
1 tsp vanilla extract

powdered sugar & melted white chocolate chips for garnish

Cake
Preheat oven to 375°F
Grease 15x10" cookie sheet
Line with wax paper
Grease and sprinkle with powdered sugar
Lay out and sprinkle a thin, cotton kitchen towel with powdered sugar
In a small bowl combine flour, baking powder, baking soda, cinnamon and salt
In a large bowl beat eggs and sugar until thick
Beat in pumpkin puree
Bake for 10-15 minutes or until top of cake springs back
Immediately loosen sides and turn cake onto towel
Carefully peel off wax paper
Roll up cake and towel together, starting at the narrow end
Cool on wire rack

Filling
Beat cream cheese
In a small bowl melt butter and chips until smooth
Mix with cream cheese until incorporated
Blend in powdered sugar and vanilla extract
Carefully unroll cake
Spread filling over cake
Roll cake again without the towel this time
Wrap in plastic wrap and refrigerate at least one hour
Before serving sprinkle with powdered sugar and drizzle with melted white chocolate

Halloween Caramel Chex Mix

A fun treat for the holiday!

Halloween Caramel Chex Mix

6 cups corn chex cereal
3 cups pretzels
2 cups peanuts or favorite nut
2 cups candy corn M&Ms

1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
pinch of salt
1/4 tsp baking soda

Directions
Heat oven to 250°F
Line large cookie sheet with foil
In a large bowl combine cereal, pretzels and nuts
In a small saucepan stir together brown sugar, butter, corn syrup and salt
Cook and stir for 8-9 minutes over medium-high heat until mixture begins to boil
Boil 1 minute stirring constantly
Remove from heat and stir in baking soda
Pour over cereal mixture and evenly coat
Spread mixture onto cookie sheet
Bake for 30 minutes stirring half way through
Cool for at least 10-15 minutes
Stir in M&Ms

Virginia Dip

Just in time for your super bowl party!  Something a little different to dip your cracker into.

Virginia Dip
Courtesy of {Linda Sackett}

2 blocks (16 oz) cream cheese
1/2 cup sour cream
1 pkg dried chip beef (or "corned beef"), chopped small
minced onion, to taste
garlic salt, to taste
1 to 2 Tbl butter
1/2 cup chopped pecans

Directions
Soften cheese
Mix with sour cream, beef, onion and garlic salt
Pour into pie plate
Saute chopped nuts in butter and spread on top of mixture
Bake at 350 degrees for about 20 minutes

Spinach & Artichoke Dip

This is one of my favorite appetizers.  You can serve it with tortilla chips like they do in a restaurant.  But my preferred way is to slice a baguette and lay them on a cookie sheet.  Brush each slice with a little extra virgin olive oil and toast in the oven at 350 degrees for about 5 to 10 minutes.

Spinach & Artichoke Dip

1 8 oz. pkg cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic salt, or to taste
1/2 tsp chili powder, or to taste
1/2 cup parmesan, grated
3/4 cup mozzarella, divided
1 small box frozen spinach, thawed
1 jar artichoke hearts, drained & chopped

Directions
In a medium bowl blend cream cheese, sour cream, mayonnaise, garlic salt and chili powder.
Stir in parmesan and 1/2 cup mozzarella
Remove thawed spinach from box and squeeze out excess water using paper towels.
Fold in spinach and chopped artichoke hearts.
Pour mixture into a small oven safe dish
Sprinkle with remaining mozzarella cheese
Bake at 350 degrees for about 15-20 minutes until hot and bubbly

Pumpkin Pancakes with Butter Pecan Syrup

I know, pumpkin again.  But these pancakes are perfect for this time of year, and the syrup is what really makes them scrumptious!  I hope you enjoy them as much as I did.

Pumpkin Pancakes

2 eggs

1 cup water

3 Tbl pumpkin

4 Tbl butter, melted

1 tsp vanilla

1/4 cup sugar

1 1/4 cup flour

4 Tbl buttermilk powder

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Directions

In a large bowl sift sugar, flour, buttermilk powder, salt, baking powder, baking soda and cinnamon together.

Make a well in the center and pour in eggs, water, pumpkin, butter and vanilla.

Lightly mix until combined.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

Butter Pecan Syrup

4 Tbl butter

2/3 cup light corn syrup

2/3 cup brown sugar

2/3 cup water

pinch of salt

2 tsp vanilla

1/2 cup chopped pecans

Directions
In a small sauce pan melt butter

Add brown sugar, corn syrup, salt and water

Bring to a boil and simmer for 10 minutes, stirring occasionally

Turn off heat and mix in vanilla and pecans

Let cool for approx 5 minutes to slightly thicken

Makes 2 cups

Pumpkin Bread

I love all things pumpkin this time of year.  This is also one of my favorite fall gifts to give.  Cover the bread in plastic wrap and then wrap it in an inexpensive kitchen towel and tie with twine or raffia.

Pumpkin Bread

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1 can pumpkin
1 egg
1/3 cup water

Directions
Combine dry ingredients
Stir in wet
Pour into two loaf pans
Tip:  Lightly sprinkle top of bread batter with sugar and it creates a simple sweet crust on top
Bake at 350 degrees 30 to 40 minutes

Red Velvet Cake Cookies

I am all for short cuts!  Don't get me wrong.  Sometimes it's great to make a mess in the kitchen and bake from scratch.  But having four little ones means that 9 times out of 10, I don't have the time.  This is one of those easy ones, and as a bonus, you can change up the combinations and make all sorts of yummy flavors.  I typically makes these every year for Valentine's Day to give our friends and neighbors.

Red Velvet Cake Cookies

1 pkg red velvet cake mix
1 stick butter, melted
2 eggs
1 Tbl vanilla
2 cups white chocolate chips

Directions
Combine cake mix, melted butter, eggs and vanilla until well blended.
Stir in chips
Drop onto cookie sheet with cookie scoop
Bake at 350 degrees for 9 to 10 minutes

Loaded Potato Casserole

This recipe is very similar to funeral potatoes, but in my opinion is BETTER. I made these as a side dish with our ham at Easter and there were no leftovers.  They are a perfect side dish.

Loaded Potato Casserole

10 cups shredded hash browns, thawed

12 oz sour cream

1/4 cup butter, melted

1 can cream of chicken soup

1/2 onion, diced

2 cups sharp cheese

8 to 9 slices of bacon, crumbled

salt and pepper to taste

Directions

Saute onions in butter until translucent

Mix all ingredients in a bowl

Pour mixture into a 9x13 baking dish

Bake at 350 for 50 to 60 minutes