This entry to the fall recipes actually includes three! I had a can pf Pumpkin Pie mix in the pantry that needed to be used & just started experimenting. What I found was that you can make a can of pie mix go along way. And the proceeds are delicious!

First we start off with a simple pumpkin cream cheese danish.

You will need:

• A few spoon fulls of pumpkin pie mix
• Cream cheese
• Crescent rolls

What you do:

Mix the pumpkin with the cheese & spread in the rolled out crescent dough. Wrap the dough over the mix & bake as directed on the roll tube. Sprinkle with pie seasoning or cinnamon!

Ohh so good with coffee & a friend!

Well as you will notice you still have most of a can of pie mix left so lets get to it!

Yummy Pumpkin Spice Cupcakes with Autumn flavored frosting!

(Sorry no picture my family ate them all before I got my camera out. I guess that’s saying something!)

What you need:

In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased or lined cupcake pan. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack completely before frosting!

Autumn Frosting:

• 1can of white frosting
•  1block of ream cheese
• Remainder of pumpkin pie mix
• Pumpkin pie spice to taste

Just start whippin until it’s fluffy, & tastes just the way you like it, which may require many spoon samples.  (Just  a note left over frosting is great on a graham cracker for breakfast! )

Frost your cupcakes & enjoy with the ones you love by the fire with some hot apple cider! 

So there you go one can three recipes to warm your sole, fill your belly, & not take your entire day.-Happy Fall

There are classics that I stick to around certain holidays, but I am always on the look out for new & fun things to bring to the table. After all the classics are only classic because someone made them classic! So in the name of adding to my family traditions in my own way I went on a search for new Halloween treats. www.foodnetwork.com had the cutest Halloween treats. like this one below!

For this weeks spooky treat we look to the food networks Pudding Ghosts in our house. But they had all kinds of cool recipes on their Halloween page to inspire your creepy creations. Hopefully you will find something new to bring to your table & make a family tradition of your own.

Ingredients

Pudding:

• 1 package gelatin
• 2 cups whole milk
• 1 cup sugar
• 6 large egg yolks (reserve 2 whites for topping)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 (15-ounce) can pure pumpkin puree

Topping:

• 2 large egg whites
• 1/3 cups sugar
• 1/2 teaspoon cream of tartar
• 1 pinch fine salt
• Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

We are a busy family & one of my most trusted kitchen gadgets it my crock pot. So when I need a hearty family favorite with little effort I turn to my old friend crocky & whip up some french dips paired Fries, or salad, or whatever is in the fridge & my family thinks I am the coolest!

Jenna French Dip

One roast any kind

One can beef broth

One package pot roast seasoning (I likeMckormic )

One can water

Throw all in the crock pot  minus the rolls & cheese & cook on low for 8 hours

When done shred meat & return to liquid. Fill each hoagie roll with meat & cheese. broil for a few seconds, you can also serve with onions or your mushrooms for some added kick.

 Use liquid from crock for dipping!

I serve this dish with fries & it’s always a hit You can serve french dips with just about anything, and since the bread fills the plate you will most likely have left over meat you can reinvent for a new meal like beef pot pie, or beef quesadillas.

Fall means baking for our family. We love to create in the kitchen with our kids this time of year. Whether it is caramel apples, or spooky cup cakes there is always something to treat in our house  around Halloween. 

I am going to try to post a new recipe each week that will thrill, chill, & fill your family through Halloween! To start us off My boys chose spooky haunted houses

You will need:

Graham crackers or gingerbread pieces

Frosting ( I recommend a tub for gluing & several colors with decorator tips for the fine work)

Candy

A base for your house

Little imaginations to help

How to:

There reallyis no how too here! A hunted house can be any shape size or look, so just get creative & go for it. The best part of this crafty eatable creation is the time you spend doing it. So dig in & create with your kids. Don’t forget to buy your favorite candy to snack on & be careful with colored frosting’s that can stain.

-Enjoy