Pumpkin Cake Mix Cookies

These are inbetween a cookie and a muffin...the texture is very soft and moist.  This is a very easy, kid-friendly making recipe. -Kristin

1 box Spice Cake Mix

1 (15oz.) canned pumpkin

Optional: add some chopped pecans, or chocolate chips

• Mix together well with a mixer the cake mix and canned pumpkin.
• Stir in optional toppings if desired.
• Bake at 350 for 9-11 minutes on lightly greased cookie sheets.

Easy Apple Pie Filling

I can't remember where I found this recipe years ago, but I thought it was brilliant! I have a hard time getting my regular apple pie filling cooked through without over browning the crust. This solves that problem beautifully. When the filling is done it will resemble canned apple pie filling with a much better flavor. -Sarah

1 recipe pie crust

5 cups peeled and thinly sliced apples

• Place apples in a microwave safe bowl. Microwave for 6 minutes.

1 cup sugar

4 T. cornstarch

1/4 t. nutmeg

1 t. cinnamon

dash of salt

• Combine sugar, cornstarch, nutmeg, cinnamon and salt. Pour over apples and stir well. Add 1 T. of water.
• Pour filling into unbaked pie crust and dot with 2 T. butter. Top with another crust and bake pie at 425 degrees 20-25 minutes.

Apple Crumble

This is my Mom's apple crumble recipe that we grew up with.  It is the best in my opinion!  So delicious served warm with ice cream or whipped cream...yummy :) -Kristin

5-6 cups sliced apples

1/4 c. orange juice
3/4 c. sugar
3/4 c. flour
1 t. cinnamon
1/4 t. nutmeg
pinch of salt
1/2 c. butter, melted

• Mound apples in a 9" pie pan sprinkle with orange juice.
• Combine sugar, flour, spices and salt and cut in butter till mixture is crumbly.
• Sprinkle over apples.
• Bake at 375 for 45 minutes or till apples are tender and topping is crisp.

Pumpkin Blondies

These pumpkin brownies are very moist and chewy....but most of all, absolutely delicious!  -Kristin

1 1/2 c. canned pumpkin

1 c. melted butter
1 c. sugar
1/2 c. dark brown sugar
1/2 c. brown sugar
1/2 c. milk
1 T. vanilla
2 1/2 c. flour
1/2 t. baking powder
1/2 t. salt
2 t. cinnamon
2 t. pumpkin pie spice
1 c. toasted, chopped pecans

• Preheat oven to 375 and grease a 9x13 pan.
• In a large mixing bowl combine the wet ingredients.
• In a separate bowl whisk together the dry ingredients.
• Mix in the dry ingredients into the wet.
• Fold in the toasted pecans.
• Bake for 26-33 minutes or until a knife inserted into the middle comes out clean. 

Pepperoni Pizza Puffs

My daughter Mikayla made these easy pizza puffs.  These are such a yummy snack...very addicting too.  Serve these as a snack, appetizer or along side a meal...very good!  This recipe made 36 mini-muffin cup puffs. -Kristin

1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 c. milk
2 eggs, lightly beaten
8 oz. shredded mozzarella cheese
4 oz. pepperoni, cut into small pieces

Pizza Sauce, optional for dipping

• Preheat oven to 375 and grease the mini muffin tin.
• In a large bowl, whisk together the flour and baking powder. 
• Whisk in the milk and eggs.
• Stir in the mozzarella cheese and pepperoni; let batter stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.  Fill them to the top.  Bake until puffed and golden, 20-25 minutes. 
• Serve with pizza sauce if desired.

***You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag.  To reheat bake the frozen puffs on a baking sheet in a 350 oven for 8-10 minutes.

Butternut Squash, Bacon and Rice Soup

This is a new recipe that I have been working on and we love it! Our family loves squash and it wasn't a surprise that they would love this squash based soup. The roasted squash gives it such a rich creamy texture. -Sarah

2 medium butternut squash, peeled and diced

1/4 cup olive oil

salt and pepper

3 1/2 cups chicken broth

2 1/2 cups diced onion

8 oz. mushrooms, sliced

2 cups frozen corn, thawed

1 cup cooked wild rice blend

1 cup half and half

1/2# bacon, diced

• Heat oven to 400 degrees. Toss squash with oil and season with salt and pepper. Roast until squash is very soft, about 45 min.-1 hour.
• Cool and blend with 2 cups of chicken broth.
• Cook bacon and remove from pan. Cook onions and mushrooms in bacon grease. Add corn and cook 4-5 minutes.
• Add remaining broth and squash. Bring to a boil. Reduce heat to medium low. Cover and simmer about 1 hour until mixture is reduced and thickened a little.
• Stir in rice and half and half. Adjust seasoning and heat through.
• Just before serving add diced bacon.

Grilled Sweet Potatoes

I started making these over the summer and we loved them! Kristin also loved them and that's why we are friends, just kidding, but we both love sweet potatoes! Hope you give these a try.-Sarah

sweet potatoes, diced

maple syrup

butter

salt

• Lay out a large square of foil. In the center place desired amount of diced sweet potatoes.
• Drizzle with maple syrup and season with salt.
• Dot with butter.
• Fold up and seal foil. Grill over med-low heat until sweet potatoes are soft. I put the packet on with whatever meat I'm grilling and leave it on the entire time, checking it when the meat is done.