Cranberry Slush Revisited

Are you all busy getting some pre-Turkey Day preparations done?  Don't forget this super delicious and easy to make Cranberry Slush drink!  Freeze it up today so that it will be ready for tomorrow's feast!

Cranberry Slush  

Have a wonderful Thanksgiving!

Pumpkin Pie Bars

I love the crackly top on these bars.  Another yummy pumpkin dessert.  Best served with some whipped cream and a dash of cinnamon or pumpkin pie spice on top. Mmmm...

(By the way...the cake mix I used in this photo had black and orange sprinkles in it in case you were wondering what those spots were or why yours doesn't have spots when you make it =)

Pumpkin Pie Bars

Crust:

1 yellow cake mix (reserve 1 cup dry cake mix and set aside)

1 egg

1 stick (1/2 cup) butter, melted

Combine dry cake mix, egg, and melted butter.  Press into a 9x13 baking dish.

Filling:

1-1/2 cups canned pumpkin (not pumpkin pie filling)

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. ginger

12 oz. can evaporated milk

2 eggs

Beat together until smooth.  Pour over crust layer.

Topping:

1 cup reserved cake mix

1/2 cup sugar

1 tsp. cinnamon

3 Tbsp. butter, room temp

chopped nuts, optional

Mix dry ingredients.  Work in butter with fork until crumbly.  Sprinkle over filling layer.  Bake in 350 degree oven for 1 hour.  (Check around 45 minutes as oven temperatures vary.)  Cool.  Serve with whipped cream and sprinkled cinnamon or pumpkin pie spice.

Mini Caramel Apples

I made these for a preschool Halloween party.  They were super easy, super fast, and super tasty.  I got the recipe from FamilyFun.  I did use caramel dip instead of the melted peanut butter/butterscotch chips but you might want to read the reviews to see that a lot of people have a hard time getting their caramel to stick to the cut part of the apples.  I didn't have any problems but I think the sprinkles kind of helped "hold" it on.  Plus...I think the longest the caramel had to stick to the apples was about 20 minutes.  They didn't last long! :)  I think next time I'm going to try dipping them in melted peanut butter or almond butter for an even healthier after school snack.  One apple makes about 8 pops.  You can find the sticks with candy making or cake making supplies at stores like Walmart, Michaels, Joanne's, or Hobby Lobby.  Cut each one in half at an angle to make them easier to put in the apples.

Mini Caramel Apples

4-inch lollipop sticks
Melon Baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut, etc.
Small paper candy cups

1.  First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2.  Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set. (I placed mine on waxed paper to set.)

Pumpkin Lentil Soup

Yet another spin-off of my favorite pumpkin soup.  But I pretty much think that anything with pumpkin in it is the best!  I used orange lentils and they just disappeared in this soup!  Perfect match!  This soup is packed with veggies, protein, and...fiber!  You could make this in a Crockpot and enjoy the smells all day.

Pumpkin Lentil Soup

2 carrots, diced

2 stalks celery, diced

1 small onion, diced

4-6 mushrooms, diced

1 head of broccoli, chopped (or you can use frozen)

1/2 cup lentils, sorted and rinsed

8 oz. whole wheat noodles (uncooked)

1 can pumpkin

32 oz. vegetable stock

4 cups water

1/4-1/2 tsp. allspice (start out with the smaller amount and see how "spicy" you like it.  I like it "spicy"!)

salt & pepper to taste

Saute carrots, celery, onion, and mushrooms for about 5 minutes in a large soup pot.  Add lentils, vegetable stock and water and bring to a boil.  Turn down to med-lo and simmer for 25 minutes.  Turn burner up to about med-hi.  Add noodles and cook for an additional 10 minutes.  Add broccoli during last 5 minutes or so.  You don't want to cook the broccoli too long or it will lose its pretty green color (but if you do it will still taste good.) Stir in one can of pumpkin.  Add allspice, salt, and pepper.  Enjoy!