Starbucks' Caramel Apple Cider

Ingredients:

-Cinnamon syrup, just a few squirts (sold in stores)

-Treetop premium apple juice

-Whipped cream

-caramel syrup

Directions:

1. Blend cinnamon syrup with apple juice and heat up.

2. Top with whipped cream and caramel syrup!

Emmalee Oct 20013

Fall Pumpkin Dip

Fall Pumkin Dip

Ingredients:

-15oz can of pumpkin

-5 oz pkg of instant vanilla pudding (just the powder, do not make the pudding)

-16 oz container of cool whip
-small pumpkin
-1/2 TBS pumpkin pie spice
-1/2 TBS cinnamon

Directions:
1.  Mix pumpkin, dry pudding, cool whip and pumpkin pie spice together (by hand) in a large bowl.
2.  Chill for several hours before serving.  Meanwhile, carve your pumpkin!
3.  Fill pumpkin with mix. Sprinkle with cinnamon. Serve with apples, cookies, or crackers.

Emmalee Nov 2013

PUMPKIN PIE CAKE DESSERT....ALWAYS 33 :)

CRUST
1 reg. size pkg. yellow cake mix
1/2 cup melted butter
1 egg

*grease bottom only of a 9x13 pan. Empty mix into bowl and measure out 3/4 cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mix and put into pan.

FILLING
3 eggs
2/3 cup evaporated milk
1 (29 oz.) can pumpkin
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp. vanilla
1 1/2 tsp. cinnamon

*prepare filling by beating 3 eggs slightly, adding milk and then the remaining ingredients. when smooth our over crust.

TOPPING
3/4 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
nuts (opt)

*prepare topping by cutting together the ingredients and then sprinkle over filling. Bake at 325 degrees for 70 min. or until knife blade inserted near the center comes out clean.
served with whipped cream

Geraldine Nov 2013

Alfredo Spaghetti Squash

Alfredo Spaghetti Squash

1 spaghetti squash

1 Tbsp. butter

3 cloves garlic, finely minced

2 Tbsp. white whole flour

 1 cup milk

1 Tbsp. cream cheese

1 cup grated melty cheese (I used Parmesan with a little mozzarella

1/4 cup grated mozzarella or Parmesan, for topping

*Bake your spaghetti squash.  Use a fork to break up squash inside of the squash casing.  In a small sauce pan over medium heat, melt the butter.  Whisk in the garlic and cook for 1 minute until fragrant.  Whisk in the flour until combined.  Slowly whisk in the milk until combined and no longer has lumps.  Still over the heat, whisk in the cream cheese.  Remove from the heat and whisk in the cheese until melted.  Evenly distribute the sauce to both of the spaghetti squash halves and stir.  Top with the remaining cheese and place under a broiler for a minute or two until light brown.  Serve immediately.  Can garnish with parsley of red pepper flakes or hot sauce.

 * To bake your spaghetti squash preheat oven to 375 degrees.  Cut the squash in half; scoop out the seeds.  In a baking dish, place the halves face down and fill with 1/2 inch of water.  Bake for 45 minutes.  Turn the squash face up and bake for another 15 minutes or until tender when poked with a fork.   

Tiffany

2013

Martha Stewart's Baked Eggplant Parmesan

Eggplant Parmesan

serves 8

2 large eggs

3/4 cup plain breadcrumbs (I love panko)

3/4 cup finely grated Parmesan cheese, plus 2 T. for topping

1 tsp. dried oregano

1/2 tsp. dried basil

salt and pepper

2 large eggplants, peeled and sliced into 1/4 inch rounds

6 cups tomato sauce (spaghetti sauce)

1 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees.  Spray baking sheet with olive oil spray.  Set aside.  In a wide, shallow bowl, whisk together eggs and 2 T. water.  In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, basil, and salt and pepper to taste.  

2.  Dip eggplant slices in egg mixture.  Let excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.  Bake until golden brown on bottom, 25-30 minutes.  Turn slices; continue baking until browned on the other side, 25-30 minutes more.  Remove from oven;  raise oven heat to 400 degrees.

3.  Spread 2 cups sauce in a 9x13 baking dish.  Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.  Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 T. Parmesan.  Bake until sauce is bubbling and cheese is melted, 15-20 minutes.  Let stand 5 minutes before serving.  Serve with spaghetti noodles!

NOTES:  When I've made this, I cooked the eggplant in a 9x13 pan.  I just used one eggplant.  When I took it out of the oven, I just added the sauce to that same pan.  I lifted up the eggplants, and put sauce under them, and then on top as directed.  I only did one layer.  :)

Ann White
November 2013