1 box of Spice cake mix
1 (15 oz.) can of Libby’s 100% pure pumpkin
1 t. Cinnamon
1/2 t Ginger
1 t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray Using a hand mixer mix all the ingredients until all lumps are removed. Batter will be very thick. Pour into baking dish and spread evenly.
Bake according to directions on cake mix package.  Servings 12
WWPoints: 1 per serving

Famous Recipes

3-Bean Casserole

2 cups blueberries
1/3 cup light cream cheese (1/3 of an 8-ounce block)
1 Tablespoon apricot preserves

In processor, mix blueberries, light cream cheese and apricot
preserves; blend until smooth.

Serve with cut up fruit.

Makes 8 servings

INGREDIENTS

- 4 (6-inch) mini-baguettes cut lengthwise
- 1 pound roasted vegetable salad, drained
- 1/4 cup chopped parsley
- 4 (2-oz) slices provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.

Open each baguette and fill with vegetable salad. Sprinkle
on 1/4 of parsley, and lay a slice of provolone cheese over
the top. Close sandwich.

Place sandwiches on a baking sheet and bake for 5 minutes,
until cheese melts.

INGREDIENTS

- 1 tablespoon vegetable oil
- 2 teaspoon crushed garlic
- 3/4 cup chopped sweet green pepper
- 3/4 cup chopped mushrooms
- 3/4 cup pot barley
- 1-1/2 cups crushed canned tomatoes
- 3 cups chicken stock
- 1-1/2 teaspoons dried basil (or 2 tablespoons chopped fresh)
- 1/2 teaspoon dried oregano
- 3 ounces feta cheese, crumbled

DIRECTIONS

In large nonstick saucepan, heat oil; saute garlic, green pepper and mushrooms until softened, approximately 5 minutes. Add barley and saute for 2 minutes, stirring constantly.

Add tomatoes, stock, basil and oregano; cover and simmer for approximately 30 minutes or until barley is tender. Pour into serving dish and sprinkle with cheese.

6 cups apple cider
3 whole allspice berries
3 whole cloves
6 cinnamon sticks
1 navel orange, peeled and quartered
1 navel orange, unpeeled

1. Combine the cider, allspice berries, cloves, cinnamon sticks and the peeled, quartered orange in a saucepan and bring to a boil. Turn the heat down and let the mixture simmer for 5 minutes.

2. Slice the remaining orange into half moons.

3. Strain the cider and ladle it into warm mugs. Garnish each mug with a cinnamon stick and a fresh orange slice.

Serving Size: 1 mug

Haunted Hayride Apples

1/4 cup seedless raisins
1/4 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 teaspoon ground cinnamon (optional)
dash nutmeg (optional)
4 firm, tart apples (such as Granny Smith)

1. Preheat the oven to 350°F.

2. In a small bowl, mix the raisins, walnuts, brown sugar, cinnamon and nutmeg together.

3. Wash and core the apples using an apple corer or a small knife.

4. In a baking dish, arrange the apples with the tops up. Fill each apple with one-fourth of the raisin mixture.

5. Pour water into the baking dish to the depth of 1/2″.

6. Bake for 30 to 40 minutes. Baste the apples once or twice with the cooking liquid. The apples are done when they still hold their shape and yield to a knife when pierced. Serve the apples when they are cooled slightly.

7. To warm in the microwave: Place the apple in a microwave-safe dish and microwave on low for 1 minute at a time, until warm. Caution: Parts of the apple can get very hot!

Serving Size: 1 apple

Halloween Recipes

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Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

1 ½ cups chicken stock
¾ cup dry white wine
¼ teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ½ pounds boneless, skinless turkey breast
Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
¾ cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Garnish:
1 teaspoon capers

In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ½ cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.Makes about 4 servings.