Apple Cider Float

Ingredients:

1 cup apple cider
1/2 cup ginger ale
1-2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie
ground cinnamon and nutmeg for sprinkling
1-2 tablespoons jarred caramel sauce

Directions:

1. Pour apple cider and ginger ale into a glass. 
2. Add vanilla ice cream. 
3. Sprinkle on nutmeg and cinnamon to taste and drizzle caramel sauce on top. Serve immediately with a straw and a spoon.

http://www.holidayspage.net/apple-cider-float/

Apple Coffee Cake*

INGREDIENTS:

Streusel Topping:

2/3

cup Original Bisquick® mix

2/3

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg (optional)

1/4

cup cold butter or margarine (Earth Balanced)

Coffee Cake:

2

cups Original Bisquick® mix

2/3

cup milk or water

3

tablespoons granulated sugar

1

egg

2

medium cooking apples, peeled and thinly sliced (2 cups) 

 (Cortland, Northern Spy, Rome Beauty, Winesap, Golden Delicious or Granny Smith)

2

tablespoons chopped nuts (optional)

Glaze:

1/2

cup powdered sugar

2

to 3 teaspoons milk (rice milk)

Directions:

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or fork), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

To Pre-Make:

Cut up apples and rinse in lemon water to keep from browning. Make Step one. Put both in fridge so there is less to do in the morning.

http://www.bettycrocker.com/recipes/apple-coffee-cake/63265d92-bd10-4d8b-aa11-507291aa5e5a

Chicken Pot Pie*

Ingredients:

•   2 Pie Crust
•   4 boneless skinless chicken breasts (or 3 cups of shredded cooked chicken)
•   1/2 cup butter, plus more for baking disk
•   salt
•   black pepper
•   2 large carrots, peeled and diced
•   1 medium onion, chopped
•   3 cloves garlic, minced
•   3/4 cup all-purpose flour
•   3 cups low-sodium chicken broth
•   1/4 heavy cream
•   1 cup green beans
•   2 Tbsp freshly chopped parsley
•   2 tsp freshly chopped thyme leaves
•   egg wash

Directions:

1. Cook Chicken in the crock pot with chicken broth, salt and pepper for about 4 hours on high. When finished cooking shred the chicken and use the juice's in the filling. *(Alternate in Oven: Preheat oven to 400 degrees. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken in cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.)
2. In a large pot over medium heat, melt butter. Add onions, carrots and green beans and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, shredded chicken, parsley and thyme. Season mixture with salt and pepper. 
3. Place one pie crust in dish then add filling then top with the second crust. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with sea salt.
4. Bake pie at 375 degrees until crust is golden, about 45 minutes. Let cook for at LEAST 15 minutes before serving (if you don't let it cool it will fall apart).

Delish Chicken Pot Pie Recipe

Halloween Layer Cake

Ingredients:

1. 1 cup butter, softened
2. 2 cups sugar
3. 4 Eggs
4. 3 cups all-purpose flour
5. 1 tablespoon baking powder
6. 1/2 teaspoon salt
7. 1 cup milk
8. 1/4 cup baking cocoa
9. 1/4 cup water
10. 1/2 teaspoon vanilla extract
11. 1/2 teaspoon orange extract
12. 1 tablespoon grated orange peel
13. 10 drops yellow food coloring
14. 6 drops red food coloring

FROSTING:

1. 3 packages (3 ounces each) cream cheese, softened
2. 5-3/4 cups confectioners' sugar
3. 2 tablespoons milk
4. 8 drops yellow food coloring
5. 6 drops red food coloring

GLAZE:

1. 3 ounces semisweet chocolate
2. 1/3 cup heavy whipping cream
3. Candy corn for garnish

Directions:

1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. 
2. Combine cocoa, water and vanilla; stir in only 2 cups cake batter.
3. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
4. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
5. Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

http://www.holidayspage.net/halloween-layer-cake/

Harvest Dumplings

Ingredients:

1. 4 medium to small apples
2. ½ cup chopped SNICKERS® Bars (or try caramel and/or chocolate)
3. 1 package refrigerated pie dough (or Homemade)
4. 1 egg
5. 1 tablespoon water

Directions:

1. Hollow out the core of the apples and fill with SNICKERS® Bars.

1. 2. Unfold the pie dough. Cut two 4-inch circles from each round of pie dough. Lay the circle flat on the counter; make five 2-inch slits towards the center of the circle.
2. 3. Lay the dough over the apple, shingling the slits for ease in covering the apple. Tuck edges of dough underneath apple.
3. 4. Beat the egg and water together and brush the pie dough with egg & water mixture.
4. 5. Gather up the dough scraps and re-roll them flat. Roll dough into a sausage shape and cut into 1½-inch pieces. Put one piece on top of each apple for a stem. Refrigerate while the oven is preheating to 350°F.
5. 6. Bake for approximately 20 minutes.

http://www.holidayspage.net/harvest-dumplings/

Baked Potato Soup

Ingredients:

1. 2 large baking potatoes (about 8 ounces each)
2. 6 tablespoons thinly sliced green onion (3)
3. 3 tablespoons butter
4. 3 tablespoons all-purpose flour
5. 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper
8. 4 cups milk
9. 1 1/4 cups shredded American cheese (5 ounces)
10. 4 slices bacon, crisp-cooked, drained, and crumbled

Directions:

1. 1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. 2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. 3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4. 4. Makes 5 to 6 servings (5 1/2 cups)

http://www.holidayspage.net/baked-potato-soup/

Frosty Pumpkin Squares

Ingredients:

•  1 quart (4 cups) vanilla ice cream
•  1 1/4 cups graham cracker crumbs (about 16 squares)
•  1/4 cup butter or margarine, melted
•  1 cup canned pumpkin (not pumpkin pie mix)
•  1/2 cup packed brown sugar
•  1/2 teaspoon salt
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg

Directions:

1. Let ice cream stand at room temperature 30 to 45 minutes to soften.
2. Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
3. In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
4. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

http://www.holidayspage.net/frosty-pumpkin-squares/

Mini Zucchini Pizza

Ingredients:

1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce


Directions:

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

Pumpkin Yogurt

Ingredients:

1/4 cup of pumpkin puree

1/2 cup of nonfat plain Greek Yogurt

1/4 teaspoon vanilla extract 

stevia to taste

Directions:

Mix everything and enjoy!  Just 100 calories and full of fiber.

Impossible Pumpkin Pie Cupcakes

Ingredients:

1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
3. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. 
4. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Caramel Apple Dip

INGREDIENTS:

• 16 individually-wrapped caramels unwrapped
• 1/4 cup water
• 8 oz. cream cheese softened
• 1/2 cup brown sugar
• 1 tsp. vanilla

INSTRUCTIONS:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
2. In a medium bowl, cream together cream cheese, sugar and vanilla.
3. Lastly, fold in caramel mixture into the cream cheese mixture.
4. Serve immediately with apple slices.

http://www.chef-in-training.com/2013/08/caramel-apple-dip/

Sparkling Cider Pound Cake with Sparkling Cider Glaze

INGREDIENTS:

• 1/2 cup butter softened
• 1/4 cup shortening (Crisco)
• 1 1/2 cups sugar
• 2 eggs
• 1/2 tsp. butter extract
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup Sparkling Cider 

. GLAZE . .

• 1 1/2 cups powdered sugar
• 1/4 cup Spakling Cider

INSTRUCTIONS:

1. Cream butter, shortening and sugar together in a large bowl.
2. Beat in eggs one at a time along with the butter extract.
3. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with 1/2 cup sparkling cider to the wet ingredients and beat until well incorporated.
4. Pour into a greased and floured 9 inch by 5 inch loaf pan.
5. Bake at 325 degrees F for about 60-70 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean. Let cool in the pan for 5-10 minutes then transfer to a cooling rack.
6. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.

http://www.chef-in-training.com/blog/wp-content/uploads/2012/08/IMG_1923-4-190x100.jpg

Breakfast Biscuit Quiches*

Ingredients:

2/3 cup shredded Swiss cheese (optional) 
1/3 cup finely chopped ham
1/4 cup finely chopped green onions
3 eggs
2 Tbsp. milk (rice milk)
1/4 tsp. salt
1/8 tsp. pepper
1 pkg 12 oz, 10 biscuits refrigerated buttermilk biscuits (or crescent rolls)

-Can mix eggs with any omelette ingredients instead. 

Directions:

1. Heat oven to 350. Combine cheese, ham and green onions in small bowl: mix well. Beat eggs, milk, salt and pepper in medium bowl until blended.
2. Separate biscuits" press or roll each into a 5-inch round on lightly floured surface. Place 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press biscuits firmly against bottom and sides of cups and form rim at top.
3. Spoon 2 Tbsp. cheese mixture into each cup. Pour in egg mixture, dividing evenly.
4. Bake in center of 350 oven until filling is set and biscuits are deep golden brown 20 to 25 minutes. Remove from pan. Serve warm.

http://www.incredibleegg.org/recipes/recipe/breakfast-biscuit-quiches?from=/recipes/collection/brunch/baked