PUMPKIN PANCAKES

Pumpkin pancakes, what better way to start your Halloween morning!

Libby's Pumpkin Pancakes


2 Cups all-purpose flour
2 Tablespoons packed brown sugar
1 Tablespoon baking powder
1-1/4 Teaspoons pumpkin pie spice
1 Teaspoon salt
1-3/4 Cups milk
1/2 Cup LIBBY'S® 100% Pure Pumpkin
1 Large egg
2 Tablespoons vegetable oil

Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)
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1 Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

2 Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce

Heat 1 cup maple syrup, 1 1/4 cups LIBBY’s 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.

MAGNOLIA BAKERY PUMPKIN BARS WITH CREAM CHEESE ICING

To toast the pecans, place on a baking sheet in a 350-degree oven
for 15 minutes or until lightly browned and fragrant

Magnolia Bakery's Pumpkin Bars With Cream Cheese Icing

For the bars:
1-1/2 Cups all-purpose flour
1-1/2 Teaspoons baking powder
1-1/2 Teaspoons cinnamon
1 Teaspoon baking soda
1/4 Teaspoon salt
1-1/4 Cups canned pumpkin puree
1-1/4 Cups sugar
3/4 Cup vegetable oil

3 Large eggs, at room temperature
1/2 Cup coarsely chopped toasted pecans

Icing:
1 8-oz package cream cheese, softened and cut into small pieces
3 Tablespoons unsalted butter, softened and cut into small pieces
3/4 Teaspoon vanilla extract
2-1/2 Cups sifted confectioners sugar

Garnish:
1/2 Cup coarsely chopped toasted pecans
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Preheat the oven to 350º. Grease and lightly flour a 13 X 9 inch baking
pan.

To make the bars:
Sift together the flour, baking powder, cinnamon, baking soda, and salt
in a small bowl In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan.

Bake for 25-30 minutes, or until a cake tester inserted in the center
of the pan comes out clean.Remove from the oven and allow to cool
completely.

Make icing:
Using a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing 2 to 3 hours, but no longer, to thicken before using.

Ice the top of the cooled cake with the cream cheese icing. Garnish
with pecans and desired.

HARD ROCK CAFE® APPLE COBBLER

This recipe calls for a "hotel pan". It is a 12" x 20 x 2" stainless steel rectangular pan designed for steam tables. Any pan of the same or very close demisions will work.

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Hard Rock Cafe® Homemade Apple Cobbler

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Dough:
3 Cups all-purpose flour
2 Tablespoons granulated sugar
1 Teaspoon salt
1 Cup unsalted butter
10 Tablespoons water

Filling:
2-1/2 Pounds sour cream
3 eggs
3 Cups white sugar
2 Tablespoons vanilla
1-1/2 Teaspoons salt
12 Granny Smith apples
4 Cups sugar
1 Cup cinnamon
2/3 Pound unsalted butter
2-1/2 Cups flour
1 Cup white sugar
3 Tablespoons cinnamon
1/2 Teaspoon salt
8 Ounces walnuts

Garnish:
Caramel Sauce
Chopped walnuts
Powdered Sugar
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Dough:
In a suitable container combine flour, sugar, and
salt. Mix thoroughly. Cut in butter until mixture resembles coarse
crumbs. Butter should be cold, not melted. Sprinkle ice water, 1
tablespoon at a time, over flour mixture and knead lightly until
mixture holds together. Press mixture together to form a ball.
Let rest for 30 minutes covered in refrigerator.

Filling:
Whisk sour cream and eggs in large bowl. Add remaining dry ingredients
and whisk until well blended. Peel and core apples. Add 1/4 inch sliced
apples and reserve filling until ready to bake.

Cinnamon Sugar Mix:
Measure and place in container. Combine sugar and cinnamon
until thoroughly mixed.

Topping:

Cut cold butter into cubes. Pulse in food processor with flour until mixture becomes crumbly. Do not over mix.

Baking:
Place cobbler dough in full hotel pan and roll out with a rolling pin, making sure bottom is fully covered. Using the tines of a dinner fork, poke holes in the dough to prevent it from rising during baking. Place parchment paper completely over the dough and then using rice or dried beans, evenly fill the pan 1 inch deep.

Bake at 350ºF for 10 minutes. When done, remove pan from oven and remove rice or beans and parchment paper. Pour cobbler filling into hotel pan and distribute ingredients evenly. Place hotel pan in 350°F convection oven on low fan for 45 minutes. Remove hotel pan from convection oven and sprinkle cobbler topping evenly over the filling. Return hotel pan into 350°F convection oven for an additional 10 minutes. Remove and allow product to cool and setup prior to cutting.

Serve with vanilla ice cream, drizzle with caramel sauce, sprinkle chopped walnuts and dust with powdered sugar.

OLIVE GARDEN® RASPBERRY WHITE CHOCOLATE CHEESECAKE

Cheesecake Factory


Olive Garden
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Just look at both pictures, they are one in the same recipe.


The Cheesecake Factory makes cheesecakes for many restaurants including Olive Garden.
I have a request for Olive Gardens White Chocolate Raspberry Cheesecake. My suggestion was to use the recipe posted for The Cheesecake Factory's version. This should be the closest version to the Olive Garden Cheesecake. Just for the skeptics I will post the recipe that has been circulating on-line for years, as Olive Gardens version.
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Olive Garden White Chocolate Raspberry Cheesecake
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1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package

frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages creamcheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
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Preheat oven to 325 degrees F.
In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
Press mixture onto the bottom of a 9 inch springform pan.
To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil.
Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.
In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.
Remove from heat and allow to cool to luke warm.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.
Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.
Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set.
Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

This dessert is from Southern Living. A great source of ideas and recipes.

Look for a blemish free pumpkin for a nice presentation.

Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
12 servings

1 (2 1/2- to 3-pound) pumpkin*
2 tablespoons butter or margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16-ounce) raisin bread loaf, cut into 1-inch cubes
1/2 cup fresh cranberries
Lemon-Vanilla Sauce - recipes follows

Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
Bake at 350° for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
Southern Living, OCTOBER 2002

Lemon-Vanilla Sauce

Yield 1 2/3 cups

1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice
Preparation
Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean.
Southern Living, OCTOBER 2002

CANDY CORN SHOOTERS...ADULT BEVERAGE

The last several posts have been loads of Halloween recipes for potential Halloween parties for kids, so now it's time for a treat with some "Adult Content". Just remember to act responsibly!
This snappy looking adult treat from The Nest just might be the perfect ending to a hectic day that included 10 over-sugared 8 year-olds running through your house in costumes.
There were no amounts listed for this recipe, but I went ahead and posted it anyway since it is just too pretty. Plus I am one of the 4 people on earth who love candy corn (the candy), so I couldn't resist. If you have all these liqueurs on hand you'll probably already know how much of each you'll need. This recipe looks like it really pack some punch!

Candy Corn Shooter

Oranje Van Gogh vodka
Banana liqueur
Coconut rum
Orange curacao
Cream
Grenadine
Whipped cream

Directions
1. Combine Oranje Van Gogh vodka and banana liqueur into a shaker with ice. Shake and pour into the bottom of a shot glass.
2. Combine coconut rum, orange curacao, cream, and a dash of grenadine (for color). Shake with ice and gently layer on top pouring over the back of a spoon.
3. Top with whipped cream.

WHOLE FOODS CHEDDAR, CORN AND POTATO CHOWDER

Another great recipe from Whole Foods Market.

Cheddar, Corn and Potato Chowder

3 tablespoons butter

1 yellow onion, chopped

1 tablespoon flour

32 ounces vegetable broth

2 1/2 cup diced Yukon Gold potatoes (about 4 large)

2 cups frozen yellow corn

2/3 cup milk

1 1/2 cup shredded sharp cheddar cheese

Salt and pepper to taste

Pinch of cayenne pepper (garnish)

Chopped parsley (garnish)

In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.

CHEESECAKE EYEBALLS

Ok, I know, but just one more "eyeball" recipe. I think you could also you green M&M for your eyeballs. This recipe is from Taste of Home

Scary Eyeballs Recipe

40 Servings
Prep: 50 min. + standing

1-1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
12 ounces white candy coating, chopped
1 tablespoon shortening
20 blue milk chocolate M&M's
20 brown milk chocolate M&M's
Red decorating gel

In a small bowl, cream the peanut butter, butter and vanilla. Gradually beat in confectioners' sugar. Shape into 1-in. balls. Cover and refrigerate for at least 30 minutes.
In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip peanut butter balls into coating; place on waxed paper. Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes. Yield: 40 pieces.

Scary Eyeballs published in Taste of Home October/November 2007

HARVEST SNACK MIX

From Taste of Home

A sweet and salty snack with a touch of cinnamon.

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Harvest Snack Mix Recipe

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16 Servings Prep: 20 min.

Bake: 30 min. + cooling

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2 cups pretzel sticks
1 cup mixed nuts
1/2 cup sunflower kernels
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
8 cups popped popcorn
1 cup candy corn
1 cup chocolate bridge mix

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In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of butter mixture over pretzel mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes.
Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture. Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine.

Yield: 3 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 260 calories, 16 g fat (5 g saturated fat), 12 mg cholesterol, 263 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Harvest Snack Mix published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p241

CARAMEL APPLES

Caramel apples are a synonymous with Halloween. My previous employer would have a caramel apple bar set up in the kitchen. On your break you would grab a "staked" apple, dip it into the crock pot with caramel and then the fun would begin. There would be nuts, coconut, mini M&M's, crushed Oreo's, mimi chocolate chips and more. You would roll your freshly dipped apple into the extra's of your choice, plop your apple onto a large paper dessert cup and enjoy. Letting it cool a bit while walking back to your desk.

With young children I wouldn't let the kids do their own dipping. It may be a good idea to dip the apples and bring them out to the kids one or two at a time to let them roll their apple into what ever extras they prefer. Be sure there is a parent with the child doing the rolling to help and to insure they don't attempt to taste the caramel until it has cooled and set. Place apple on waxed paper or it you have access to paper dessert cups (they look like giant cupcake cups) to cool. Once the caramel apple has cooled place in a plastic food bag and tie with orange and or black ribbon to take home.

I find these easiest to eat by cutting the apple into slices rather than trying to chop down on the apple whole.

Also, one more tip. The caramel is pretty sticky and with small children under the right conditions they could pull out a loose tooth or possible a not loose tooth.

Here is a recipe from Southern Living/October 2003 to get you started making your own caramel apples.


Caramel Apples

Makes 6 apples

6 large Granny Smith apples
6 wooden craft sticks
1 (14-ounce) bag caramels, unwrapped
1 tablespoon vanilla extract
1 tablespoon water
2 cups chopped pecans, toasted
1 (12-ounce) bag semisweet chocolate morsels
Pecan halves (optional)

Wash and dry apples; remove stems. Insert craft sticks into stem end of each apple; set aside.

Combine caramels, vanilla, and 1 tablespoon water in a microwave-safe glass bowl. Microwave on HIGH 90 seconds or until melted, stirring twice.

Dip each apple into the caramel mixture quickly, allowing excess caramel to drip off. Roll in chopped pecans; place on lightly greased wax paper. Chill at least 15 minutes.

Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring twice; cool 5 minutes. Pour chocolate where craft sticks and apple meet, allowing chocolate to drip down sides of apples. Press pecan halves onto chocolate, if desired. Chill 15 minutes or until set.

NOTE: For testing purposes only, we used Kraft Caramels.

Calypso Caramel Apples: Substitute 1 cup chopped toasted macadamia nuts and 1 cup toasted coconut for pecans.

Georgian Caramel Apples: Substitute 2 cups chopped toasted peanuts for pecans.

Black-and-White Caramel Apples: Microwave 6 ounces white chocolate morsels at HIGH 60 seconds or until melted, stirring once; drizzle evenly over semisweet chocolate.

Southern Living, OCTOBER 2003

CARAMEL APPLE DIP

This dip is delicious, fast and easy! From KraftFoods.

If you are serving this at a Halloween Party for kids, be sure to serve the dip in individual serving dishes (custard cups work nicely) for each party goer to avoid double dipping "issues".

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Caramel Apple Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla

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BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Add brown sugar and vanilla; beat until well blended.
SPOON into serving bowl.
SERVE with apple wedges for dipping.

Cinnamon Honey Dip
Prepare as directed, substituting 4 tsp. honey for the brown sugar and 1/4 tsp. ground cinnamon for the vanilla.

T.G. I. FRIDAY® WITCHES BREW

Tip: Make Dragon's Eyes from yesterdays post and freeze them. Drop a couple into each drink. Eyeballs and worms, what more would you want at a Halloween Party!

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T.G.I. Friday® Witches Brew

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2 oz. Pineapple Juice

2 oz. Cranberry Juice

2 Gummi Worms

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Glassware:

Collins

Garnish:

Two Gummi Worms slithering out of glass

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Add ½ scoop of ice and all ingredients into cocktail shaker. Shake well. Strain into glass with fresh ice.

DRAGON'S EYE BREW (HALLOWEEN PUNCH)

Photo: Mary Ellen Bartley

Again with eyes, I know, but kids love this stufff and this punch from Woman's Day is extremely easy.
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Click here for all of 2008 and 2009's Halloween Ideas. These recipes are generally easy, quick and don't require special molds or that you be a professional cake decorator.


Dragon's Eye Brew

By Woman's Day Kitchen from Woman's Day
October 22, 2008

Yield 24 1-cup servings
36 large seedless green grapes
18 large raisins or dried cranberries, halved lengthwise
4 (1-liter) bottles cold ginger ale
3 (1-qt) tubs lime sherbet

1. To make dragon eyeballs: Make a lengthwise slit with a paring knife in grapes. Holding grape between thumb and index finger, gently squeeze to open slit and insert a raisin sliver. Freeze eyeball grapes until rock-hard.
2. To make brew: Stir 2 liters of ginger ale and 1 qt of sherbet in a punch bowl until blended. Float scoops of the remaining sherbet on top of brew mixture. Pour remaining ginger ale over sherbet scoops (it will create a foamy top). Decorate with frozen eyeballs.
Plan Ahead: You can make eyeballs up to 2 weeks ahead and freeze.

WHACKY BATTY CUPCAKES

These Batty cupcakes from M&M MARS Brightideas.com are really easy to decorate and cute enough the kids will love them.

Whacky Batty Cupcakes

Prep time: 10 min
Baking time: 22 min
Decoration time: 25 min
Difficulty: Easy

1 bag MILKY WAY® Brand FUN SIZE® Bars
1 bag M&M'S® Brand Milk Chocolate Candies Pumpkin Patch Mix
1 bag M&M'S® Brand Peanut Chocolate Candies Pumpkin Patch Mix
1 18.25-oz. chocolate cake mix
1 16-oz. can vanilla frosting
Yellow food coloring
1 Cup dark chocolate frosting
Black food coloring
2 12-cup cupcake pans
24 paper cupcake liners
3/4 Cup yellow decorating sugar (optional)
Spatula
Resealable plastic bag

What to do: Preheat oven to 350 degrees. Line the cupcake pans with
paper liners. Prepare the cake mix according to package instructions
and spoon the batter into the prepared pans. Place 1/2 of a MILKY WAY® Brand FUN SIZE® Bar in the center of each cupcake. Bake for
approximately 19-22 minutes, or until a toothpick inserted in the
center comes out clean. Remove from the oven, transfer to a wire rack
to cool completely.

Tint the vanilla frosting bright yellow with food coloring. Tint the chocolate frosting black with the food coloring and spoon into a resealable bag. Spread the top of the cupcakes with the yellow frosting. Roll the edges in to the decorating sugar if desired.

Place one or two black M&M’S® Brand Milk Chocolate Candies Pumpkin Patch Mix and M&M’S® Brand Peanut Chocolate Candies Pumpkin Patch Mix on top of each cupcake as the bats’ bodies. Snip a small corner from the bag with the black frosting. Pipe bat wings on the either side of
each M&M’S® and ears on top of each M&M’S®.

Makes 24 cupcakes.

VANILLA COATED RICE KRISPIE GHOSTS

From Better Homes and Gardens, (another great website) these ghosts are made of rice krispy treats covered with vanilla flavored candy coating. If you prefer to use white chocolate, melt over hot water in top portion of a double boiler and dip and decorate your ghosts following the remaining instructions.


Eat-'em-up Ghosts
From the book, Halloween Fun: 101 Ideas to Get in the Spirit
What You Need:
1 10-ounce bag of marshmallows
1/4 cup margarine or butter
6 cups crisp rice cereal
12 ounces vanilla-flavored candy coating, melted
Black licorice candy
Chocolate sprinkles
Miniature semisweet chocolate pieces

1. In a large pot, combine marshmallows and margarine. Cook and stir over medium-low heat until mixture is melted. Gradually stir in cereal until well combined.
2. Use 1/2 to 1 cup of the cereal mixture per ghost to form into ghost shapes. Set aside to cool completely.
3. Dip each ghost shape into melted candy coating. Use pieces of licorice, chocolate sprinkles, and/or chocolate pieces for the eyes, nose, eyebrows, and mouth. Makes 9 to 12 ghosts.

HERSHEY'S EERIE EYEBALL COOKIES

Anything "eyeball" is always a big hit with the kids. This recipe is from Hershey's website.

Eerie Eyeball Cookies

1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
About 1 cup vanilla frosting(homemade or ready-to- spread)
Red and black decorator frosting in tubes
WHOPPERS Malted Milk Balls

1.. Heat oven to 375° F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye.

About 4 dozen cookies.

CANDY CORN PUDDING PARFAITS

Candy Corn seems to be one of those things you either love or hate (I'm a lover, especially Harvest Corn) but these parfaits from Hershey's Website are just too cute to pass up. Everyone is sure to enjoy these pudding treats.

Candy Corn Pudding Parfaits
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9 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
1 package (6-serving size) vanilla cook and serve pudding and pie filling mix
3 cups milk
1/2 cup frozen non-dairy whipped topping, thawed
Additional whipped topping and candies for garnish(optional)
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1. Remove wrappers from candies. Stir together pudding mix and milk in medium saucepan.

2. Cook on medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Set aside 1/2 cup pudding; place plastic wrap on surface and refrigerate. Evenly divide 1 cup pudding among 4 to 6 clear parfait glasses. Cover loosely, refrigerate while preparing next step.

3. Add 9 candies to remaining pudding in pan. Stir until candies are melted and mixture is uniform orange color; cool slightly (about 10 minutes). Evenly layer orange pudding onto vanilla pudding in serving dishes.

4. Stir 1/2 cup whipped topping into cooled vanilla pudding. Evenly layer onto orange layer in serving dishes. Cover; refrigerate until ready to serve. Garnish with additional whipped topping and candy piece, if desired. 4 to 6 servings.

TRICK-OR-TREAT CARAMEL CORN

From the Land O Lakes website (it's got loads of great recipes and ideas) a sweet and salty snack for Halloween.

TRICK-OR-TREAT CARAMEL CORN

Mix pretzels, candy corn and other goodies for a perfect Halloween party treat.

Preparation time: 25 min Baking time: 45 min
Yield: 26 (1-cup) servings
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup LAND O LAKES® Butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn
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Heat oven to 200°F. Combine popcorn and pretzels in large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240°F. (3 to 5 minutes). Remove from heat; stir in baking soda. Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.

HAUNTED HOUSE CAKE

Another cute idea from M&M Mars Bright Ideas. This cute haunted house cake is made from frozen pound cake and uses candy to decorate.

Haunted House Cake

Prep Time: 20 min.
Decoration Time: 40 min.
Difficulty: Moderate
Yield: Makes 24 servings

3 cups prepared vanilla frosting
Orange food coloring
2 frozen pound cakes (16 oz. each), thawed
24 pieces thin chocolate wafer cookies
1 tube black decorating icing or gel
8 pieces TWIX® Brand Caramel Cookie Bar Minis
¾ cup M&M’S® Brand Peanut Chocolate Candies
¼ cup M&M’S® Brand Chocolate Candies
2 resealable plastic bags
Spatula

1. Tint the frosting orange and set aside.
2. Use 1/2 cup of orange frosting to spread on the bottom of both pound cakes then press them together. Stand the cakes up so that they are vertical on a serving plate.
3. Create the pitch of the roof by trimming the top of one cake on a slight angle to give it the appearance of looking tipsy. Trim the other cake on a steeper angle. Completely cover the cake with remaining orange frosting. Break the chocolate wafers in half and arrange, overlapping slightly, for the roof.
4. Using the photograph as a guide, pipe black decorating icing for the windows and other decorations. Use 3 TWIX® Cookie Bars as the door and chimney. Use broken wafer cookies for the shutters. Use M&M’S® Brand Peanut Chocolate Candies to outline the top of the roof and sides of the house.
5. Grind the remaining cookies along with remaining TWIX® Cookie Bars in the food processor. Spread this mixture around the base of the house as "dirt". Scatter M&M’S® Brand Chocolate Candies on the cookie "dirt".

GOBLIN BARS

It's about that time of year when some of us start looking for those cute/creepy little treats for Halloween parties. These brownies covered in loads of candy come from M&M Mars Bright Ideas.

Goblin Bars
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Prep Time: 20 min.
Bake Time: 30 min.
Decoration Time: 10 min.
Difficulty: Easy
Yield: Makes 16 bars.

1 package brownie mix
8 pieces DOVE® Brand Miniatures Milk or Dark Chocolate
6 pieces SNICKERS® Brand FUN SIZE® Bars, chopped
½ cup M&M’S® Brand Dark Chocolate Candies for Halloween

1. Prepare brownie mix according to manufacturer’s instructions for an 8x8-inch pan.
2. Bake and let cool slightly.
3. Place the DOVE® Brand Miniatures in a mixing bowl and place the mixing bowl over a pot of simmering water.
4. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat.
5. Pour half of the melted DOVE® Brand Miniatures over the top of the brownies and set aside the remaining half.
6. Sprinkle SNICKERS® Brand FUN SIZE® Bars andM&M’S® Brand Dark Chocolate Candies for Halloween over the brownies.
7. Drizzle remaining DOVE® Brand Miniatures on top.
8. Let cool completely prior to serving.

BOSTON MARKET® BUTTERNUT SQUASH

For those who have been fortunate enough to have a bumper crop of butternut squash, here is a simple recipe to help use up some of your squash. For an easier method of cooking butternut squash, cut squash in half, place cut side down on a very lightly greased cookie sheet and bake at 350 degrees for 30-45 minutes, until tender. With a pot holder, scoop out squash pulp and proceed with the recipe.

Boston Market® Butternut Squash
1 Medium butternut squash

2 Tablespoons butter, melted

2 Tablespoons light brown sugar

1/2 Teaspoon salt

1/4 Teaspoon nutmeg

1/4 Teaspoon allspice

1/8 Teaspoon ground black pepper

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Cut squash into quarters. Remove the seeds and slice off the skin, chop squash into 1-inch cubes. Put squash in a steamer rack in a large saucepan over boiling water and cover. Steam for 30 minutes or until the squash is tender.
In a large bowl, mash cooked squash with a potato masher until smooth. Add the remaining ingredients and continue mashing to mix in ingredients.

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PUMPKIN PECAN SCONES

If you love Starbuck's Pumpkin Scones give this recipe a try. You may even find it's better than the coffee palaces version. The dried cranberries (or rasins, dried blueberries, dried cherries, etc) are optional. If you are drizzling with spiced glaze but don't have pumpkin pie spice substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 pinch ground ginger 1 pinch ground cloves.

PUMPKIN PECAN SCONES

Makes about6-8 scones

2 -3/4cups all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon pumpkin pie
spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup pumpkin puree
1/3 cup whipping cream
1/2 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chopped dried cranberries (optional)

Vanilla Glaze (recipe follows)
Spiced Glaze (recipe follows)

Preheat oven to 450 F. Cover top of baking sheet with parchment paper and very lightly grease.

Mix flour, sugars, baking powder, pumpkin pie spice, cinnamon, and salt.
Cut in butter, then stir in pumpkin puree, cream, and vanilla. Stir in nuts and, if using, raisins or dried cranberries. This will make a soft dough.
Knead gently on a floured board until smooth. Pat out dough to about 1-inch thick. With a 3 inch biscuit cutter or scalloped cookie cutter cut into disks. If you prefer not to use a cookie cutter after dough has been patted out into a 9 inch by use 3 inch rectangle. Using a large knife cut the dough into 3 equal portions cut each portion in half diagonally to make 6 triangular scones. Bake for 12 to 15 minutes. (Toothpick will come out clean when done.)

Drizzle the baked and cooled scones with glaze below.

VANILLA GLAZE:
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar

Mix together melted butter with milk and vanilla. Add powdered sugar, 1/2 cup at a time. Add hot water to get to a good drizzling consistency. Drizzle on cooled scones. If adding spiced glaze do not drizzle vanilla glaze, use a wide pastry brush to coat the cooled scone with the vanilla glaze. Let the glaze firm up before adding spiced glaze.

SPICED GLAZE:

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/2 teaspoon Pumpkin Pie Spice

Combine ingredients in bowl and mix together until smooth. Thin by adding 1 teaspoon hot water and mix until desired consistency. Drizzle spiced glaze with spoon, or use pastry bag and writing tip to pipe strips of glaze. You can also use a squeeze bottle (available where cake decorating and candy making supplies are sold) to strip the spiced glaze. Lastly, you can always use a zip top freezer bag with glaze, zip close bag and snip off tip of one of the bottom corners to pipe the strips onto the scone. Let glaze firm before serving.

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This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

APPLEWOOD FARMHOUSE RESTAURANT APPLE FRITTERS

As soon as you're seated at Applewood Farm restaurant in Sevierville, TN a basket of these powder sugar dusted fritter are placed on your table.

Applewood Farmhouse Restaurant Apple Fritters

1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon orange peel
1/2 cup chopped apples (with skin on)
1 teaspoon vanilla
1 1/2 cups cake flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar

Blend sugar with all wet ingredients. Fold in orange peel, salt and baking power. Fold in flour, fold in chopped apples. Do not over mix. Drop spoonfuls of batter in 325 degree oil and fry until golden brown.

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

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The Washington Post, October 6, 2004
Summary:These apple cider doughnuts -- dense, richly spiced and with a faint taste of buttermilk -- are adapted from a recipe by pastry chef Lauren Dawson from Hearth restaurant in New York City's East Village. Hearth serves the doughnuts with applesauce and whipped cream.

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Makes 18 doughnuts and doughnut holes
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For the doughnuts
1 Cup apple cider
3-1/2 Cups flour, plus additional for the work surface
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/2 Teaspoon salt
1/8 Teaspoon ground nutmeg
4 Tablespoons butter, at room temperature
1 Cup granulated sugar
2 eggs
1/2 Cup buttermilk (low-fat or nonfat work fine)
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Vegetable oil for frying
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For the glaze
1 Cup confectioners' sugar
2 Tablespoons apple cider
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For the doughnuts:

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

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For the glaze:

While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.

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To fry and assemble:

Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried.
Dip the top of the warm doughnuts into the glaze and serve immediately. If you don't want to glaze your doughnuts, they can be dusted with powder sugar or shaken in a bag with granulated sugar or cinnamon and granulated sugar.
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Recipe Source:

Adapted from a recipe by pastry chef Lauren Dawson from Hearth restaurant in New York City's East Village
Nutrition Facts Information per serving ( 1 doughnut)
Calories: 201 % Daily Values*
Total Fat: 6g 9
Saturated Fat: 2g
Cholesterol: 31mg 10
Sodium: 200mg 8
Total Carbohydrates: 33g 11
Dietary Fiber: 1g 4
Protein: 3g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

CARIBOU COFFEE'S HOT APPLE BLAST

If you've been to "Dime" you've seen this recipe. It was worthy of being reposted since this is the perfect time for this drink. With the cooler weather and apples a-plenty this was made for enjoying while curled up in front of a warm fire with a good book.

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Caribou Coffee's Hot Apple Blast

Courtesy of: Chef Robert the Roastmaster--Caribou Coffee

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2 oz. cinnamon flavored syrup

4 oz. caramel flavored syrup

14 oz. apple cider

whip cream cinnamon

graham cracker

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Pour syrups and apple cider into a saucepan at medium heat. Stir gently. When warmed to desired temperature, pour in a mug and top with whip cream, a sprinkle of cinnamon and a square of graham cracker.

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OPTIONAL: If you love things "goey", omit the cinnamon and try topping whipped cream with drizzled caramel sauce.

RUBY TUESDAY® WHITE CHICKEN CHILI

Ruby Tuesday’s White Chicken Chili
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1 lb. Bag Navy Beans

6-8 cups Chicken stock
2 medium Spanish onions, chopped
6 cups diced bakes chicken breasts
2 Jalapeno peppers, seeded diced
2 anaheim or serrano peppers, seeded and diced
1 1/2 teaspoons oregano
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1/2 teaspoon salt

Salt and pepper to taste

Garnish
Sour Cream
Monterey Jack Cheese, shredded
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Clean and sort beans, discarding and moldy, broken beans, small rocks, and clumps of dirt. Rinse beans. Place beans in a large pot and cover the beans with cold water. Soak overnight or for 8 to 10 hours. Keep the beans covered with water while soaking.

After cleaning, sorting and soaking beans, drain beans and add 6-8 cups chicken stock. Add 1 medium onion, chopped, and 1 clove of garlic, minced. Simmer, covered for approximately 1 1/2-2 hours, or ntil the beans are tender, stirring often. Add diced cooked chicken,salsa and 1/2 teaspoon salt to beans.
Saute jalapenos and anaheim peppers, remaining onion and garlic and spices in oil until onion istranslucent. Add to beans. Simmer approx 1 more hour. Season with additional salt and pepper to taste.
Garnish with sour cream and or Monterey jack cheese.

TORTILLA SOUP

I have a rather busy week, so I am going to cheat a bit on a few posts.

Tortilla Soup is often a favorite for many so I am posting a link to several paost posts for several tortilla soup recipes. Find your favorite and enjoy!

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TORTILLA SOUP

DEER HILL INN AND RESTAURANT POTATO CHEDDAR SOUP

Not only is it that time of year when soup is the prefect food, but it is also the time of year for "Leaf Peeping". The beautiful Deer Hill Inn and Restaurant in West Dover Vermont is the perfect place for both. Here is their recipe for Potato Cheddar Soup, using Vermont Cheddar Cheese.

Deer Hill Inn Potato Cheddar Soup

1 teaspoon cracked black pepper
2 Tablespoons butter
1 large Spanish onion, chopped
4 large Yukon gold all-purpose potatoes, peeled and sliced
1/4 pound Vermont Sharp Cheddar Cheese, cubed
2 quarts chicken stock
2 fresh bay leaves

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In a 6-quart pot combine the butter and saute the onions with the black pepper until the onions are tender. Add the potatoes and chicken stock and bring to a boil. Simmer for 45 minutes to 1 hour. Remove from the heat and gradually stir in the cheese until melted. Carefully ladle contents and bay leaves into a food blender and puree until creamy. Return to the stock pot and carefully re-heat to serve.
Garnish with fresh ground nutmeg and fresh shredded Vermont Cheddar.

MORE POTATO SOUP RECIPES

T.G. I. FRIDAY® ROASTED RED PEPPER SOUP

It's soup weather, and to start of here is Bravo TV's 2006 Top Chef winner Betty Fraser's recipe.
Both the sandwich and soup winning combo were added to the menu back in November 2006, but have long since been removed. If you miss this soup you can still make it at home with the recipe below.
I found this a bit too sweet so you may want to go light with the sugar, and add more if needed, to match your taste.
If you don't has a gas grill to roast the peppers on, you can use this broiler method:
Slice washed and dried peppers in half and place on a cookie sheet, skin side up. Heat oven to broil. Place peppers in oven. Broil until skin bubbles and wrinkles, about 5-15 minutes.

T.G.I. Friday® Roasted Red Pepper Soup


3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 40-ounce can of tomatoes in juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 cups heavy cream
2 tablespoons sugar

Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
Remove from bowl and remove skin, seeds and stems.
In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
Add heavy cream and mix until well combined.
Serve warm.

WENDY'S® GARDEN SENSATION™ MANDARIN CHICKEN SALAD

This popular salad is still on Wendy's menu after being introduced in 2002, which is a pretty long time for chains, they frequently dump your favorite item after a few years. So it makes sense that this recipe has been floating around the internet for years.

The salad dressing can also be made with an electric mixer or food processor. If you really want to make this dressing without the use of any electric appliances you will need to whisk in the oil to create an emulsion to make the dressing creamy and thicker. You'll have to whisk like crazy while adding the oil in a slow, constant stream, so if you're not a professional chef or an avid whisk user you may tire-out, and may need a third hand to help.

Wendy's® Garden Sensations™ Mandarin Chicken Salad

Sesame Dressing
1/2 Cup corn syrup
3 Tablespoons apple cider vinegar
2 Tablespoons pineapple juice
4 Teaspoons granulated sugar
1 Tablespoon brown sugar
1 Tablespoon rice wine vinegar (not seasoned)
1 Tablespoon soy sauce
2 Teaspoons sesame oil
1/4 Teaspoon ground mustard
1/4 Teaspoon ground ginger
1/8 Teaspoon salt
1/8 Teaspoon paprika
1/8 Teaspoon garlic powder
Ground black pepper to taste
1/2 Cup vegetable oil
1/2 Teaspoon sesame seeds

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4 boneless skinless chicken breasts
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1 Large head iceberg lettuce, chopped
4 Cups red leaf lettuce, chopped
1-1/3 Cups canned mandarin orange wedges
1 Cup rice noodles
1 Cup roasted sliced almonds
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Prepare the Sesame Dressing:
Combining all dressing ingredients except
vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture in a steady stream while blender is running.
Add sesame seeds, blend for about a second or if your blender has a pulse option, pulse 2-3 times.
Refrigerate dressing into a covered container until it is chlled and you are ready to use.
Cooking the Chicken:
Lightly salt and pepper chicken breast and grill over medium heat about 5 minutes on each side to completely cook chicken, you don't want to see any pink in your cooked chicken breast. Refrigerate chicken until cold. Slice or dice each chicken breast into small pieces.
Four each salad:
Place about 1 cup each iceburg lettuce and red leaf lettuce on each plate.
Top each plate of lettuce with 1 chicken breast that has beensliced or diced into small pieces.
Divide the of mandarin orange wedges equally over each salad, about 1/4-1/3 cup for each salad.
Sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.
Add dressing.

Servings: 4

PANERA BREAD® TOMATO, CHEESE AND BREAD SOUP

This recipe from Panera Bread is great served in one of Panera's Bread Bowls.

Panera Bread® Tomato, Cheese and Bread Soup

8 ounces crusty Sourdough croutons
2 tablespoons extra-virgin olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 cups chicken stock or low-salt chicken broth
2 28oz cans peeled plum tomatoes, drained and crushed
1/4 cup freshly grated Parmesan cheese
Parmesan Reggiano rind (optional)
1/4 cup thinly sliced fresh basil leaves (for garnish)
1/4 cup Parmesan cheese shavings
1/4 cup freshly grated Asiago cheese

Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.
Ladle soup into Panera Bread Sourdough bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.
makes 6 servings