On Guard Popcorn

Makes 4 servings

Ingredients:

• 1 cup popcorn kernels
• 1/4 cup unrefined coconut oil
• 1/4 cup pure maple syrup
• 5-6 drops On Guard Protective Blend essential oil
• 2-3 drops Cinnamon Bark essential oil
• ground cinnamon to taste
• salt to taste

Directions:

1. Air pop the popcorn and place in paper bag.
2. Melt the coconut oil.
3. Stir in the maple syrup and essential oils (On Guard and Cinnamon)
4. Pour maple syrup mixture over the popcorn and shake well.
5. Sprinkle with ground cinnamon and a touch of salt.

Original Link

On Guard Pumpkin Smoothie

Makes 4 servings

Ingredients:

• 1 cup almond milk (or milk of choice)
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt (or coconut milk yogurt)
• 2 frozen bananas
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie seasoning (optional)
• 2-3 drops On Guard Protective Blend
• 1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

Original Link

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

http://allrecipes.com/Recipe/Roasted-Pumpkin-Seeds/Detail.aspx?evt19=1

Pumpkin Pillows

Ingredients:

1. 12 KRAFT Caramels
2. 1 tsp. water
3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4. 1 tsp. ground cinnamon, divided
5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6. 1/2 cup canned pumpkin
7. 1 Tbsp. brown sugar
8. 1 tsp. flour
9. 1/4 tsp. orange zest
10. 20 won ton wrappers
11. 1 egg white, lightly beaten
12. 2 cups oil
13. 1 Tbsp. powdered sugar

Directions:

1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.holidayspage.net/pumpkin-pillows/

Ghoul's Punch

Ingredients:

1. 1/2 gallon apple cider or apple juice (8 cups)
2. 1/2 cup cinnamon honey, wildflower honey, orange blossom honey, or desired honey
3. 1 orange, sliced
4. 6 inches stick cinnamon
5. 1 tablespoon coarsely chopped, peeled fresh ginger
6. 1 teaspoon whole allspice
7. 1 teaspoon whole cloves
8. 1 bay leaf, (optional)

Directions:

1. For punch base: In a 4-quart Dutch oven, combine cider and honey. Add orange slices. For spice bag, place cinnamon, fresh ginger, allspice, cloves and bay leaf, if you like, in the center of a double-thick, 8- to 10-inch square of 100-percent-cotton cheesecloth. Tie closed with a clean string. Add spice bag to the saucepan with cider mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove orange slices and spice bag; discard. If you like, strain mixture through a fine mesh sieve*. Use in the following party drinks. Makes about 8 cups base.
2. Variation
3. Mulled Apple Cider: Prepare Haunted Halloween Party Punch Base as above. Serve warm base in mugs or heatproof glasses. If you like, garnish each serving with a cinnamon stick and a thin apple slice. Makes 8 (8-ounce) servings.
4. Awfully Good Ghoul's Punch: Prepare Haunted Halloween Party Punch Base as above. Cool to room temperature. Transfer punch base to a large pitcher or punch bowl. Cover and chill for 4 to 24 hours.
5. Awfully Good Ghoul's Punch: In a punch bowl, combine punch base; one 12-ounce can frozen cranberry-raspberry juice concentrate, thawed; one 6-ounce can frozen lemonade concentrate, thawed; and 3 cups cold water. Add ice, if you like. Thinly slice 1 medium apple. Float apple slices and cranberries in punch. Makes 18 (6-ounce) servings.
6. Golden Apple Cocktails: Prepare Haunted Halloween Party Punch Base as above. For each serving, combine 2 to 3 tablespoons vodka, Southern Comfort, bourbon, apple brandy or brandy, rum, vermouth or dry white wine and 1/2 cup of the hot punch base in a mug or heatproof glass. Or, cover and chill punch base until completely cool. Add 2 to 3 tablespoons desired alcohol and 1/2 cup of the chilled punch base to an ice-filled glass; stir. If you like, garnish each serving with an orange twist and a maraschino cherry on a cocktail pick. Makes 16 (5 to 6-ounce) cocktails.

http://www.holidayspage.net/ghouls-punch/

Bite-Sized Swirled Pumpkin Cheesecake

Ingredients:

1. 12 Cupcake liners
2. Nonstick cooking spray
3. 2 pkg. (8 oz. each) Cream cheese, at room temperature
4. 1/2 cup Granulated sugar
5. 1 1/2 Tbsp. All-purpose flour
6. 1 tsp. Vanilla extract
7. Pinch of salt
8. 2 large Eggs
9. 1/2 cup Pure Pumpkin
10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
11. 2 tsp. Ground cinnamon

Directions:

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.
6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

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

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/

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.

APPLE PIE BAKED IN APPLE

Ingredients:

• 5-6 Granny Smith apples (make sure they can stand on their own)
• 1 tbsp. cinnamon
• 1/4 cup sugar
• 1 tbsp. brown sugar
• pie crust (homemade or pre-made)

Directions:

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Sweet Potato Soup

Ingredients:

1 tablespoon flour
1 tablespoon unsalted butter (Earth Balance)
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt


Directions:

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. 
Add the broth and brown sugar, bring to a boil, then lower to a simmer. 
Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. 
In a blender, puree the soup in batches and return to saucepan. 
Add the milk, and reheat soup. 
Season with salt and pepper, ladle into warm soup bowls and serve.

http://www.foodnetwork.com/recipes/cooking-live/sweet-potato-soup-recipe/index.html