6 cups Cinnamon Chex Cereal
2 cups white chocolate chips
2 1/2 cups powdered sugar
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pour 6 cups of Cinnamon Chex Cereal into a bowl and set aside.
Melt white chocolate chips in a a microwave safe bowl, stirring every 30 seconds until smooth.
In a separate bowl, combine powdered sugar, pumpkin spice, cinnamon, and nutmeg until fully incorporated.
Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly spread.
Pour and fold the powdered sugar mixture over the wet white chocolate chex mix.
Garnish with extra pumpkin seasoning or cinnamon.
4 large red bell peppers
6 large sweet potatoes
2 Tbs butter OR margarine
salt and pepper – to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 qt. heavy cream
1/2 cup dry seasoned breadcrumbs – optional
Either grill or broil peppers until the skin is charred black; place in a sealable plastic bag for 20 minutes; remove from bag and peel off skin (discard); slice in half lengthwise and remove seeds and core (discard); flatten slightly with the palm of your hand; set aside.
Peel and thinly slice sweet potatoes; place in a bowl of cold water; set aside.
Melt butter in an ovenproof glass 13″ X 9″ X 2″ baking dish; spread evenly over bottom and sides.
Blot sweet potatoes dry on paper towels.
Spread a layer of sweet potatoes over bottom of baking dish, completely covering bottom; sprinkle with salt and pepper.
Spread a layer of peppers over sweet potatoes, completely covering them; sprinkle with salt and pepper.
Sprinkle enough cheese over peppers to cover.
Continue layering until all ingredients are used up.
Pour cream evenly over all.
Sprinkle top with bread crumbs, if desired.
Place baking dish on a cookie sheet and bake in a 350 degree oven for 50-60 minutes, or until bubbly and golden brown.
Remove from oven and allow to rest for 15 minutes before serving.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
4 cups canned apple juice
Few drops red food coloring (optional)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Measure juice into 6- or 8-qt. saucepot; add food coloring.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constatnly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)