Pepperoni Pizza Dip
Kristine Coburn
Dansville, NY
Simple to make in a slow cooker...simply delicious!
14-oz. jar pizza sauce
1 c. turkey pepperoni, chopped
8 green onions, chopped
1/2 c. red pepper, chopped
2-1/4 oz. can sliced black olives, drained
1 c. shredded mozzarella cheese
8-oz. pkg. cream cheese, softened and cubed
broccoli flowerets, cherry tomatoes, carrot sticks
Mix pizza sauce, pepperoni, onions, red pepper and olives in a 1-1/2 quart slow cooker. Cover and cook on low setting for 3 to 4 hours, or until heated through. Add cheeses and stir until melted. Serve with vegetables for dipping. Makes 14 servings.
Savor a crisp, clear day by enjoying a leaf walk with your family. See who can find the most different kinds of fallen leaves...the biggest, the smallest, the most brightly colored and the most unusual. Back home, treat everyone to mugs of hot cider...what fun!
Pizza Nibblers
Jennifer Martineau
Gooseberry Patch
These little nuggets are wonderful and just a little different! I got this recipe from my mom, who persuaded a pub owner to share it with her. The pub served these yummy pretzels during their happy hour every evening.
1/2 c. oil
1 c. grated Parmesan cheese
20-oz. pkg. pretzel nuggets
1-1/4 oz. pkg. spaghetti sauce mix
Combine all ingredients in a large bowl; toss to coat nuggets well. Spread nuggets on a baking sheet that has been lined with aluminum foil. Bake for 45 minutes at 275 degrees. Makes 6 to 8 servings.
Look for mini enamelware pails in bright home-team colors...they’re perfect for filling with crunchy party mixes!
Apple-Pecan Log
Lisa Ann Panzino DiNunzio
Vineland, NJ
A co-worker shared this recipe with me, and I have made it many times since then. This is an easy, delicious and fun appetizer to serve at a party, brunch or any special event...watch how quickly it disappears!
8-oz. pkg. cream cheese, softened
1/2 c. tart apple, cored, peeled and finely chopped
3/4 c. chopped pecans, toasted and divided
1/4 t. cinnamon
tortilla chips, snack crackers, butter cookies, apple slices, pretzels
Combine cream cheese, apple, 1/4 cup pecans and cinnamon; form into a log. Roll log in remaining pecans; cover with plastic wrap and chill for 3 to 5 hours, or overnight. Let stand at room temperature for 20 minutes before serving. Serve with a variety of dippers. Makes 6 to 8 servings.
Toasting brings out the flavor of shelled nuts. Spread nuts in a shallow baking pan, dot with butter and pop into a 350-degree oven. Bake for 5 to 10 minutes, stirring occasionally and watching carefully. As soon as nuts turn golden, remove from oven and let cool.
Berry Good Kielbasa
Rosa Smoyak
Yardville, NJ
Every year we get together with a few close neighbors for a holiday swap. This simple slow-cooker appetizer is a favorite and is always requested. It’s also a big hit at football parties.
3 16-oz. pkgs. Kielbasa, sliced into bite-size pieces
32-oz. jar strawberry preserves
Place Kielbasa in a slow cooker and pour preserves on top, no stirring is needed. Cover and cook on low setting for 4 to 5 hours. Makes 12 to 18 servings.
Invite friends over for snacks on game day. With hearty appetizers simmering in a slow cooker or two, you’ll be able to relax and enjoy the big game with your guests!
Mexican Nacho Chips
Jena Buckler
Bloomington Springs, TN
I combined two recipes to come up with this yummy appetizer, one from a friend and one from a magazine. Every time I serve it, I get rave reviews! We even enjoy the hamburger mixture as an easy meal...just spoon it over bite-size tortilla chips and garnish it with your favorite taco toppings.
2 lbs. ground beef
1 onion, finely chopped
15-oz. can black beans, drained and rinsed
15-oz. can corn, drained
16-oz. jar salsa
15-oz. can diced tomatoes with chiles
1-1/4 oz. pkg. taco seasoning mix
13-oz. pkg. large scoop-type tortilla chips
In a large skillet over medium heat, brown ground beef with onion; drain. Stir in remaining ingredients except tortilla chips. Mix well and heat through. Place a spoonful of mixture into each tortilla chip and serve immediately. Serves 10 to 12.
Hang a collection of warm fuzzy throws on wooden pegs...ready for snuggling in nippy weather!
Chicken Florentine Quesadillas
Wendy Ball
Battle Creek, MI
Scrapbook nights at my sister-in-law’s house are always a time to relax, laugh and share stories while we scrapbook the evening away. Snacks are part of the fun too. I created this tasty appetizer by combining our favorite spinach-artichoke dip with the cheese quesadillas that I taught her son Jake how to make.
4 10-inch flour tortillas
8-oz. pkg. frozen spinach- artichoke dip, thawed
2 6-oz. pkgs. grilled chicken breast strips
1 c. shredded Mexican-blend cheese
1/2 red onion, thinly sliced
1/2 c. black olives, sliced
2 roma tomatoes, thinly sliced
1 green pepper, thinly sliced
Optional: sour cream, shredded lettuce
Warm tortillas on a griddle. Spread 2 tortillas with dip. Top with chicken strips, cheese and sliced vegetables. Add remaining tortillas; place on a lightly oiled griddle over medium-high heat. Cook for 3 to 5 minutes until heated through and cheese is melted, using a spatula to carefully turn over. Quesadillas may also be placed on a baking sheet and baked at 375 degrees for about 10 minutes. Using a pizza cutter, cut each quesadilla into 4 to 8 wedges. Garnish with sour cream and shredded lettuce, if desired. Makes 8 to 10 servings.
Celebrate Good Neighbor Day, September 28, by hand-delivering a cheery potted fall mum to a neighbor.
Spiced Apple Tea
Jennifer Niemi
Nova Scotia, Canada
A mug of this spicy brew really takes off the chill! Pop the spices into a small muslin bag and you won’t even need to strain it.
5 6-inch cinnamon sticks
1 T. whole cloves
1 t. whole allspice
8 c. water, divided
1 c. instant iced tea mix
4 c. apple juice
In a small saucepan over medium heat, combine spices and 2 cups water. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Strain, reserving liquid; discard spices. In a Dutch oven or large saucepan, combine remaining water with tea, apple juice and reserved liquid. Heat over low heat, stirring often, until all tea mix has dissolved. Increase heat to medium-high; heat until piping hot. Makes 12 servings.
A thermos filled with hot tea or coffee is a must for sipping at hometown football games. If your thermos has been tucked away since last autumn, freshen it up by spooning in a heaping teaspoon of baking soda, then filling with boiling water. Cap, shake gently and rinse...it’s clean again!
Hot Cranberry Punch
Linda Thompson
Ringgold, VA
I make this every Thanksgiving and Christmas for family gatherings and church socials...it is always a hit! To keep the punch warm for the whole party, I like to just leave the pot simmering on the stove, but you could also serve it from a slow cooker.
64-oz. bottle cranberry juice cocktail
12-oz. can frozen orange juice concentrate
12-oz. can frozen pineapple juice concentrate
3 c. water
1 t. cinnamon
Garnish: orange slices, cinnamon sticks
In a 5-quart saucepan, combine cranberry juice, frozen juice concentrates, water and cinnamon. Simmer over medium-low heat, stirring occasionally until frozen juice melts and is well blended. At serving time, carefully float orange slices and cinnamon sticks on top of punch. Makes 12 to 14 servings.
A fun icebreaker for a large gathering of all ages! Divide into two teams...the goal is to line up alphabetically by everyone’s first names. After 60 seconds, blow a whistle and have each team sound off by name. The team with the most participants in alphabetical order wins!
Too-Good-to-Stop Spread
Denise Reich
Acampo, CA
This blend of creamy cheeses and savory flavors is just delicious. Once your guests have tasted it, they won’t leave the appetizer table until it’s all gone!
8-oz. pkg. cream cheese, softened
8-oz. pkg. crumbled feta cheese, softened
2 T. balsamic vinegar
1/2 c. kalamata olives in oil, drained and coarsely chopped
1/2 c. sun-dried tomatoes in oil, drained, coarsely chopped and 1 T. oil reserved
10 fresh basil leaves, thinly sliced and divided
garlic toast, bruschetta slices or flavored crackers
Blend cheeses together in a medium bowl; add vinegar. Stir in olives, tomatoes, reserved oil from tomatoes and half the basil. Line a small bowl with plastic wrap; sprinkle with remaining basil. Pack cheese mixture into prepared bowl. Cover with more plastic wrap and refrigerate for an hour. At serving time, remove top piece of plastic wrap. Invert bowl onto a serving plate and peel off remaining plastic wrap. Serve with small slices of garlic toast, bruschetta or flavored crackers. Serves 8 to 10.
Make a pretty serving platter for cheese and other finger foods. Brush découpage medium onto faux silk autumn leaves and arrange them on the underside of a clear glass plate.
Cheddar Cheese Crispies
Lorrie Smith
Drummonds, TN
A quick & easy snack! For a spicier flavor, add a little more cayenne pepper, a little black pepper and a dash of dry mustard.
8-oz. pkg. shredded sharp Cheddar cheese
1 c. butter, softened
2 c. all-purpose flour
1/4 t. cayenne pepper
2 c. crispy rice cereal
Combine cheese and butter; mix well. Let stand for a few minutes to soften. Add remaining ingredients; mix well. Shape into about 2 dozen balls and flatten slightly to about 1/4 to 1/2-inch thick. Place on ungreased baking sheets. Bake at 350 degrees for 15 minutes. Makes about 2 dozen.
Before the first frost, save garden cuttings to brighten a sunny windowsill. Clip stems of impatiens or coleus, pull off most of the leaves and slip them into water-filled Mason jars. When roots form, plant the cuttings in potting soil and grow indoors until spring returns.
Yummy Campfire Cheese
April Jacobs
Loveland, CO
Warm, melting cheese...a scrumptious taste treat to try at your next cookout! Or prepare this dish indoors by placing the aluminum foil packet on a baking sheet. Bake at 450 degrees for about 10 minutes.
8-oz. pkg. round Brie cheese
1 T. brandy or white grape juice
1 loaf crusty bread, torn
Set cheese in the center of a 12-inch piece of heavy-duty aluminum foil. Pierce top of cheese several times with a fork; sprinkle with brandy or juice. Seal foil tightly over cheese. Place foil packet on hot campfire coals. Cook, turning occasionally with tongs, for about 10 to 12 minutes, until cheese is soft and melted. Set packet on a heat-proof plate; open carefully. Serve with chunks of bread for scooping out warm cheese. Makes 4 to 6 servings.
With cozy fall fires beckoning, boxes of extra-long wooden matches are a useful gift. Dress up plain boxes in a jiffy with scrapbooking paper and tie on a pine cone or two with jute. Keep some on hand for spur-of-the-moment guests.
Boo’s Pimento Cheese
Abby Kramer
Asheville, NC
My grandfather is known as Boo. He is now 80 years old and still makes this dip to bring along whenever he comes to visit. It’s the best pimento cheese I’ve ever tasted, and it’s versatile too! It can be warmed and served as a hot cheese dip with tortilla chips or dolloped onto grilled steaks. We even like to make grilled pimento cheese sandwiches with it. Try it...you’ll love it too!
3/4 lb. extra-sharp New York Cheddar cheese
1 lb. Colby or Longhorn cheese
2-oz. jar diced pimentos, drained
assorted crackers
Put cheeses into a food processor. Process until cheese starts to clump, stopping before a smooth texture is reached. Transfer cheese mixture to a large bowl and stir in pimentos. Serve with crackers. Makes 6 servings.
Score a touchdown with football-shaped dipping chips! Use a cookie cutter to cut shapes from corn tortillas. Spritz with non-stick vegetable spray, place on a baking sheet and sprinkle with salt. Bake at 350 degrees until crisp, 5 to 10 minutes.
Crispy Potato-Bacon Puffs
Becky Drees
Pittsfield, MA
These cheesy treats are irresistible! If you’re short on time, pick up a package of ready-to-use precooked bacon.
10 slices bacon, halved lengthwise
5 slices American cheese
20 frozen potato puffs
In a skillet over medium-high heat, cook bacon until partially done but not crisp; drain. Cut each cheese slice into 4 strips. Wrap a strip of cheese, then a bacon slice around each potato puff. Secure with a wooden toothpick; arrange on an ungreased baking sheet. Bake at 425 degrees for 15 to 20 minutes, until bacon is crisp and potato puffs are hot. Serve with Mustard Dipping Sauce. Serves 6 to 8.
Mustard Dipping Sauce:
1/2 c. mustard
1/4 c. brown sugar, packed
1/2 t. ground ginger
onion salt to taste
Mix ingredients well. Serve at room temperature or slightly warmed.
Do you love tailgating but can’t score tickets to the big stadium football game? Tailgating at the local Friday-night high school game can be just as much fun...round up the gang, pack a picnic and cheer on your team!
Beth’s Party Piggies
Beth Bundy
Long Prairie, MN
With just 5 ingredients, you can stir up a party in no time at all. The plum jelly makes these little sausages unusually good.
1 c. catsup
1 c. plum jelly
4 T. mustard
1 T. lemon juice
16-oz. pkg. mini smoked sausages
In a saucepan over medium-low heat, combine all ingredients except sausages. Mix well. Add sausages and simmer for 10 minutes. Serve hot. Makes 40 to 50.
Homemade sweet potato chips...yummy! Peel sweet potatoes and slice thinly, toss with oil and spread on a baking sheet. Place on the center oven rack and bake at 400 degrees for 22 to 25 minutes, turning once. Sprinkle with cinnamon-sugar and serve warm.
Pepperoni Pinwheels
Tammy Kirby
Evington, VA
I absolutely love Gooseberry Patch cookbooks and own every single one...I even have a separate bookshelf just for them! So I’m delighted to share this recipe with other readers...it always brings compliments when I serve it.
2 8-oz. pkgs. cream cheese, softened
1-oz. pkg ranch salad dressing mix
8-oz. pkg. shredded Cheddar cheese
1/2 lb. pepperoni, diced
Optional: 2-1/4 oz. can chopped black olives, drained
Optional: 1 green pepper, diced
8 to 10 10-inch flour tortillas
Combine all ingredients except tortillas. Spread a thin, even layer of mixture onto each tortilla. Roll up tortillas and wrap; chill. At serving time, trim ends off rolls; slice into 1/4-inch pieces. Makes 50 to 60 pieces.
October gave a party,
The leaves by hundreds came...
The Chestnuts, Oaks and Maples,
And leaves of every name.
Mini Veggie Pizzas
Marian Buckley
Fontana, CA
Use whatever veggies you like! Fresh green broccoli, carrots, red onion, yellow squash and red bell peppers look beautiful and taste great with the mixture of three different cheeses.
1-1/4 c. favorite vegetables, finely chopped
1/4 c. chopped black olives
1/4 t. lemon zest
salt and pepper to taste
5 6-inch flatbreads or pita rounds
4-oz. container spreadable garlic & herb cheese
1 c. shredded Cheddar cheese
1/4 c. Muenster cheese, shredded
Toss together chopped vegetables, olives, lemon zest, salt and pepper; set aside. Spread each flatbread or pita with spreadable cheese; top with vegetable mixture and shredded cheeses. Cut into wedges. Serve immediately, or wrap with plastic wrap and refrigerate. Makes 12 to 15 servings.
Are you hosting a party? Take a stroll through your neighborhood dollar store, where all kinds of colorful, clever items for table decorating, serving and party favors can be found...big fun at a small price!
The Dip Lady’s Famous Dip
Sherry Hill
Sylacauga, AL
No matter what the occasion, I am always asked to bring this appetizer, a warm bread bowl filled with creamy dip. I just love knowing how much everyone enjoys the dip made by the Dip Lady...that’s me!
1 round loaf Hawaiian-style bread
8-oz. pkg. cream cheese, softened
2-1/2 oz. pkg. deli-style sliced ham, chopped
8-oz. pkg. shredded sharp Cheddar cheese
1-1/2 c. sour cream
8-oz. pkg. shredded mild Cheddar cheese
1 bunch green onions, chopped
1/8 t. garlic powder
1/8 t. flavor enhancer
scoop-type corn chips
Cut a large hole in the top of bread, reserving top for a lid. Scoop out the insides to make a bread bowl; set aside loaf. Mix remaining ingredients except corn chips in a separate bowl until well blended. Fill bread bowl with mixture; replace top and wrap in aluminum foil. Bake at 350 degrees for one hour. Remove top and stir; serve with corn chips. Serves 8 to 10.
Pick up a basket of hardy pansies to plant in autumn. Available in many cheerful colors, they’ll brighten the garden as it’s winding down, then will bloom again in springtime.
Mari’s Special Salsa
Mari Bochenek
Lacey, WA
I adapted this salsa from a friend’s recipe and now everyone insists that I bring it to any function. It’s easy, adaptable to different levels of heat, and is especially good after a day in the refrigerator. Serve it with tortilla chips or use it to sauce up some boneless chicken breasts.
2 14-1/2 oz. cans stewed tomatoes
4-oz. can chopped green chiles
3.8-oz. can chopped black olives, drained
1-1/4 c. hot salsa
1 green pepper, finely chopped
1 red pepper, finely chopped
1 bunch green onions, very thinly sliced
1 T. olive oil
1 T. red wine vinegar
1/8 t. salt
1/8 t. pepper
Combine both cans of tomatoes and their juice in a large serving bowl; chop up tomatoes with kitchen shears. Add chiles, olives, salsa, peppers and onions. Drizzle oil and vinegar into bowl; add salt and pepper to taste. Stir all ingredients together. Refrigerate for a few hours before serving to blend flavors. May be kept refrigerated up to 4 days. Makes about 7 cups.
Warming beverages are a must at any autumn get-together! Whip up some name tags to slip onto mug handles. Stamp or write names on metal-rimmed round paper tags. Slide onto precut loops of memory wire along with a decorative charm. A craft store will have all the supplies you need.
Zesty Pretzel Dip
Shirley McGlin
Black Creek, WI
Pretzels make a party...and this dip makes pretzels even tastier!
2 8-oz. pkgs. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
16-oz. container sour cream
1 c. mayonnaise
1 c. shredded Cheddar cheese
3/4 c. beer or milk
pretzel twists or sticks
Mix together all ingredients except pretzels. Refrigerate for a few hours to allow flavors to blend. Serve with pretzels. Makes 10 to 12 servings.
Indian Summer is perfect for a neighborhood block party...the weather is still warm and fall foliage is gorgeous. Set up tables with hay bales to sit on. Everyone can snack on favorite finger foods while waiting for burgers and hot dogs to grill. Don’t forget a game of beanbag toss for the kids!
Charlie’s Chicken-Chive Dip
Janice Tarter
Morrow, OH
Charlie has been a life-long friend since our youthful days of working together at a fast-food restaurant. He has come to several of my parties and can always be counted on to bring this terrific dip.
8-oz. pkg. cream cheese, softened
2 4-1/4 oz. cans chicken spread
1 T. mayonnaise
3 T. fresh chives, chopped
1 t. soy sauce
1/4 t. celery salt
1/4 t. salt
Garnish: sesame seed, toasted
assorted crackers
Mix together all ingredients except sesame seed and crackers. Form into a ball; wrap and chill until firm. At serving time, sprinkle ball with sesame seed. Serve with crackers. Makes 20 servings.
A sunny autumn day is perfect for a family adventure. Pack the cooler with yummy snacks, load up the mini van or car and head out for somewhere you’ve always wanted to go...a state park, an outdoor museum or a shopping area. New memories in the making!
Creamy Cocoa 3 Ways
Linda Robson
Boston, MA
When the weather turns damp and chilly, I like to have sweet hot cocoa ready and waiting in the slow cooker when the kids arrive home from school. This recipe makes it so easy, even on the busiest day!
3/4 c. sugar
1/2 c. baking cocoa
2 qts. milk
1 T. vanilla extract
Garnish: marshmallows or whipped cream
Combine sugar and cocoa in a slow cooker; stir in milk. Cover and cook on low setting for 3 to 4 hours. At serving time, stir in vanilla. With a whisk or a hand mixer, carefully beat until frothy. Ladle hot cocoa into mugs. Garnish with marshmallows or whipped cream. Makes 8 to 10 servings.
Nice & Spicy Cocoa:
Add one teaspoon cinnamon and 1/8 teaspoon nutmeg along with the cocoa. Cover and cook as directed.
Mocha Cocoa:
Prepare recipe as directed. At serving time, stir 3/4 teaspoon instant coffee granules into each mug of hot cocoa; stir to mix.
After hydrangeas have finished blooming in late summer, be sure to save the blossoms for year ’round decorating. It’s oh-so easy...just cut the stem of each large blossom and tuck them into a vase. The flowers will air-dry naturally.
Hot Vanilla
Michael Curry
Ardmore, OK
This is a soothing hot drink I enjoy at night to help me sleep...I love it! With no caffeine and a delicious vanilla flavor, it’s great anytime. I use fat-free milk, sugar substitute and low-fat whipped topping because of my diet, but if calories are no concern, treat yourself to whole milk and real sugar.
1 c. milk
1 T. sugar or calorie-free sweetener
1 t. vanilla extract
Garnish: whipped topping
Optional: candy sprinkles
Pour milk into a microwave-safe coffee mug; stir in sugar or sweetener and vanilla. Heat in microwave for about 2 minutes, until heated through. Garnish with topping and sprinkles, if desired. Serve immediately. Makes one serving.
Host a canning party! Whether you stir up one big kettle of apple butter together or make several flavors of easy freezer jams, you’ll all have sweet souvenirs to take home. Be sure to have lots of vanilla wafers, round buttery crackers and cream cheese for sampling!
Antipasto Crescent Bites
Karen Boehme
Greensburg, PA
My cousin made these for a holiday party several years ago and I have been making them ever since for gatherings, picnics and sporting events.
2 8-oz. tubes refrigerated crescent rolls
1/4 lb. deli salami, thinly sliced
1/4 lb. deli ham, thinly sliced
1/4 lb. sandwich pepperoni, thinly sliced
1/4 lb. provolone cheese, thinly sliced
1/4 lb. Swiss cheese, thinly sliced
12-oz. jar roasted red peppers, drained
3 eggs, beaten
3 T. grated Parmesan or Romano cheese
Arrange one tube of rolls in the bottom of a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Pinch seams together. Layer sliced meats and cheeses in order listed. Arrange peppers over top layer, tearing them to make them fit. Whisk eggs and grated cheese together; spoon half of mixture over peppers. Arrange second tube of rolls on top, pinching seams together. Spoon remaining egg mixture over top. Cover; bake at 350 degrees for 30 minutes. Uncover and bake for an additional 15 minutes, until golden. Cool; cut into bite-size pieces. Makes about 40.
Create a sweet back-to-school display on the mantel with children’s alphabet blocks, slate chalkboards, old-fashioned school books and vintage tin lunch pails. Don’t forget a shiny apple for the teacher!
Crabmeat-Stuffed Eggs
Marilyn Miller
Fort Washington, PA
Who doesn’t love deviled eggs? This recipe is from my friend Gail. They are delicious served as appetizers or along with the main course at a picnic lunch.
1 doz. eggs, hard-boiled and peeled
1 c. crabmeat, flaked
1 c. celery, finely chopped
2 T. green pepper, finely chopped
1 T. mayonnaise-type salad dressing
1/3 c. sour cream
Slice eggs in half lengthwise; remove egg yolks and mash them. Place egg whites on a serving dish and set aside. Combine mashed yolks and remaining ingredients; blend well. Spoon mixture into egg whites. Chill until serving time. Makes 2 dozen.
Greet visitors with a charming homespun wreath on the door. Simply tear checked homespun fabric in golds and browns into strips and tie onto a grapevine wreath.
Spicy Chili Crackers
Gloria Robertson
Midland, TX
These savory crackers are irresistible! Serve with a bowl of soup or add to your game-day buffet table.
16-oz. pkg. saltine crackers
1 c. olive oil
1-oz. pkg. ranch salad dressing mix
2 t. chili seasoning mix
1 t. garlic powder
Optional: cayenne pepper to taste
Place crackers in a large bowl; set aside. Combine remaining ingredients in a separate bowl and stir to mix. Pour over crackers in bowl; gently stir around and let stand overnight. May also be spread on a baking sheet and baked at 250 degrees for 20 to 30 minutes. Store in an airtight container. Makes 15 to 18 servings.
Nothing says “autumn” like a warming mug of spiced apple cider! Pour 2 quarts of cider into a saucepan and stir in 1/2 cup of red cinnamon candies. Simmer over low heat, stirring constantly, until hot and candies are dissolved, about 8 minutes.
Snackin’ Seeds
Gladys Kielar
Perrysburg, OH
Tasty for eating out-of-hand...try sprinkling them on an autumn salad of apples and greens too.
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1 T. Worcestershire sauce
1/8 t. garlic powder
1/8 t. soy sauce
Combine all ingredients in a small bowl; toss to mix well. Pour into a skillet over medium heat. Cook and stir for 5 minutes, until light golden. Spread on paper towels to cool. Store in a covered container. Makes one cup.
Host an old-fashioned game night. All you need are a stack of favorite board games and some yummy snacks. Pick up some whimsical prizes from a nearby dollar store...guests of all ages will have fun!
Cadillac Cocoa
Narita Roady
Pryor, OK
When our girls were younger, we lived in a small farmhouse with only one wall heater and the wind blew through the cracks. We were always looking for tasty, warm drinks yet we didn’t have a lot of money. One night we put our heads together, rummaged through the cabinets and came up with this recipe...it became a family favorite!
1 env. instant hot chocolate mix
1 T. powdered non-dairy creamer
1/2 to 1 t. instant coffee granules
1 t. vanilla extract
1 T. marshmallow creme
Stir hot chocolate mix, creamer and coffee granules together in a mug. Add hot water as hot chocolate package instructs; stir well. Add vanilla and stir again. Top with a dollop of marshmallow creme. Makes one serving.
Share the warmth. With winter on the way, autumn is a perfect time to pull outgrown coats, hats and mittens out of closets and donate them to a local charity.