Slow Cooker Pumpkin Spice Latte

Ingredients

• 8 cups whole milk
• 1/4 cup instant espresso granules
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 Tablespoon vanilla
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg1/2 teaspoon whole cloves5 whole cinnamon sticks
• Whipped cream and cinnamon to garnish, if desired

Directions

1. Place all ingredients, except the garnish, in a large slow cooker.  Stir to combine.
2. Cover and cook on low for 3 hours or until heated through.  Do not bring to a boil.
3. Turn slow cooker to warm.
4. Ladle 2 cups of the latte mixture into each of your favorite mugs.  Top with whipped cream and cinnamon if desired.

Apple Dessert Pizza

Ingredients

Pizza

• 1/2 cup butter, soft
• 3/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon nutmeg

Topping

• 1/3 cup chopped walnuts
• 2 green apples thinly sliced
• 8 ounces cream cheese, room temp
• 1/4 cup butter, room temp1 1/2 cups powdered sugar1 teaspoon vanilla
• 1/2 cup caramel sauce

Directions

1. Preheat oven to 300 degrees.
2. For the crust, place the butter in the bowl of a stand mixer.  Blend on high for 1 minute or until light in color.
3. Add in the sugar, egg and vanilla and blend on medium speed until well combined.  Scrape sides of bowl as needed.
4. Slowly blend in flour, salt, baking soda, cinnamon and nutmeg.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes.  Don't skip this step!
6. While the dough is in the refrigerator spread the walnuts on a baking sheet.  Bake for 10 minutes to toast.  Remove from oven and set aside to cool.
7. Increase oven temperature to 350 degrees.
8. Lightly spray your pizza stone with non-stick spray.
9. Press down chilled dough onto the stone to form a large flat circle, leaving a 2-inch space between the edge of the crust and the edge of the stone.
10. Bake for 20 minutes or until lightly brown.  Cool completely before adding the topping.
11. For the topping place the cream cheese and butter in  the bowl of a stand mixer.  Beat on high for 2 minutes or until fluffy.
12. Blend in powdered sugar, vanilla and 1/4 cup of caramel sauce.  Spread all over cooled crust.
13. Arrange apple slices in a circle pattern on top.
14. Drizzle with remaining caramel sauce and toasted walnuts.  Slice and serve or refrigerate for up to 3 days.

Homemade Egg Noodles

Homemade Egg Noodles

1 egg
2 egg yolks
3 Tbsp cold water
1 tsp salt
2 c. flour
Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.

Roll out on a floured surface to about 1/8" thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup!

Country Apple Fritter Bread

Country Apple Fritter Bread

Serves 8

1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon {I grated the apples instead of chopping them just because it was quicker}

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions
1-Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
2-Mix brown sugar and cinnamon together in a bowl. Set aside.
3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
5-Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
6-Mix milk into batter until smooth.
7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.
8-Lightly pat apple mixture into batter.
9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
11-Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
12-To make glaze, mix powdered sugar and milk or cream together until well mixed.
13-Let cool for about 15 minutes before drizzling with glaze.

Contest-Winning Caramel Apple Crisp Recipe

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When I make this scrumptious layered dessert at home, I use a variety of apples to give it a nice combination of flavors. —Michelle Brooks, Clarkston, Michigan

TOTAL TIME: Prep: 20 min. Bake: 45 min.YIELD:12 servings

Ingredients

• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup cold butter, cubed
• 8 cups thinly sliced peeled tart apples
• 1 package (14 ounces) caramels, halved
• 1 cup apple cider, divided

Directions

• 1. Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.
• 2. Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12 servings.

Fresh Peach Fritters

This recipe is easily adapted to large groups!  ! Amounts below are per person.  I made some just using two peaches this morning for Bill & I ….

1 ripe peach (or nectarine) 

1 egg 

1/4 cup all purpose flour

1 Tablespoon sugar

1/4 teaspoon vanilla extract

Apricot jam or preserves, 1 jar per 8-12 people

butter for cooking (start with a stick, may need to add more for large amounts)

Wash peach(es). Over a bowl, cut the peach in half, twist to loosen from pit, letting juices drip into the bowl. Discard the pits. Cut into smaller pieces, until they are the size you like! I usally cut them about a half inch dice. The skin is easily removed during this process. Sprinkle the sugar over the cut up peach(es). In a separate small bowl, crack open your egg(s), and add vanilla. Wisk together lightly with fork, add to peach(es) who have now released their juices. Stir gently, sprinkle flour over this, and stir some more, until the peach pieces are coated.  Place a good skillet/fry pan on medium heat, add butter until it melts and is hot, but don't let the butter scorch.  Using a scoop or just a quarter cup measuring cup, place the thick fruit filled batter in the pan and cover for a few minutes, checking on the browning taking place. My mother used to add a little milk to aid in browning.  You may also add a small amount of baking powder, about 1/4 teaspoon Per Cup Of Flour Used, if you want them a little more puffy.  Turn the fritters over, and brown on the other side.  Remove from pan, checking a fritter to see if it's cooked through.  Add apricot jam and a Tablespoon of water to a microwavable bowl or glass measuring cup. Heat in microwave.  Serve over the fritters.

A salty meat is a nice balance served with the sweet/tangy of the fritters.  (a perfect excuse for BACON!!!)

Sweet & Salty Party Mix

Sweet & Salty Party Mix - The Perfect Snack!!!

INGREDIENTS

1 pkg (3-3.5 oz) microwave popcorn (about 5 cups popped)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda

DIRECTIONS
1.) Preheat oven to 300°F. Prepare popcorn according to package directions. In a (6-qt.) Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in (2-qt.) Saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring 3 minutes. Remove from heat; carefully stir in baking soda.

2.) Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.

3.) Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools. Pour into Large Round Bowl.

Yield: 12 servings of 1 cup

Nutrients per serving:

Cook's Tips:

This recipe can be stored in an airtight container for up to three days.

Do not use dark brown sugar when preparing this recipe as it may alter the taste and appearance.

For an extra punch of caramel flavor, sprinkle the party mix with 1/4 cup Sweet Caramel Sprinkle after removing from oven; stir until evenly coated.

Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.