Pumpkin Fudge
Time: 30 minutes + 2 hours to cool
Yield: One 9×9 pan
Recipe from Real Mom Kitchen
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3/4 C pecans
1 t olive oil
salt
3 C sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
2 T corn syrup
1 t pumpkin pie spice
12 ounce pkg. white chocolate chips
7  ounce jar marshmallow cream
1 t vanilla

1. Line a 9×9 pan with tin foil and spray it with cooking spray.

2. Into a small hot skillet pour the teaspoon of olive oil. Once the oil is hot add you pecans…
and sprinkle them with some freshly ground salt.

3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.

4. Put your butter into a medium sized sauce pan. Melt it over medium high heat. Add the evaporated milk…
the canned pumpkin…
corn syrup…
sugar
and pumpkin pie spice.

5. Stir the mixture to combine. Bring it to a boil over medium high heat, stirring constantly. Cook and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.

6. Remove it from the heat and quickly….QUICKLY! add the marshmallow cream….
white chocolate, vanilla and toasted pecans. Stir them all together to combine.

7. Pour the fudge into the 9×9 pan.

8. Let the fudge cool for at least 2 hours. Cut and serve! Store leftovers, covered tightly in the fridge.

RASPBERRY SWIRL ROLLS
(Adapted from this recipe)
*Makes 16 rolls*

YOU WILL NEED:
Dough:
1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour

Filling:
10oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch

Glaze:
3/4 cup confectioners' sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream



DIRECTIONS:
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Black Cat Oil ☽○☾
2 ounces of Grapeseed oil
5 drops of Frankincense oil
3 drops of Dragon blood oil
3 drops of Sandalwood oil
2 drop of Mugwort oil
1 whisker or 3 hairs from a Black Cat
Blend your oils together in an amber or dark bottle. When blending, don't shake your bottle...give it a little swirl around to blend the oils together. Label and date your bottle and store in a cool dry place.
Black cat oil is used to break hexes, protection during Magical rites, reversing a string of bad luck, to bring good luck & money spells.
This oil should be made right before the Dark Moon, preferably on a Saturday. Use it during the Waning Moon for Monetary spells.
Anoint green candles for Good Luck, Protection & Money spells and Black candles for reversing or breaking a hex.
After Sageing, anoint your doorways and windows to keep negative energies out. If you want some luck when you go gambling place a drop or two in each shoe, a couple of drops rubbed into your hands won't hurt either.
By no means should you ever pull out a cats whisker or hair! Gather them when they fall out naturally. The hair can be gathered when brushing your cat.

No Bake Peanut Butter Pie

You can use low fat cream cheese and whipped topping and your No Bake Peanut Butter Pie will still be delish

1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8 oz. cream cheese
1 c. peanut butter
½ c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
Directions for No Bake Peanut Butter Pie

With an electric mixer, beat cream cheese and sugar until smooth.

Blend in peanut butter and vanilla.

Fold in whipped topping. Spoon mixture into prepared pie crust.

Refrigerate for at least 4 hours.

Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate.

Keep refrigerated.

See, I told ya it was easy and quick! I think this is the easiest No Bake Peanut Butter Pie I have seen! Yummy! 

SWEET SOUTHERN APPLE SPICED CORNBREAD

Makes 1 – 10 1/2″ Cast Iron “Chicken Fryer” Skillet-full (Or 2 – 9″ deep dish pie plates-full, or one 13×9 pan)

1 1/2 cups sugar

1 stick butter, softened

1/2 tsp vanilla

3 extra-large eggs, room temp

2 cups water

2 cups Indian Head Old Fashioned Stone Ground Yellow Corn Meal

2 cups flour

1 Tbl. fresh baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. Pumpkin Pie Spice (mine includes cinnamon, ginger, nutmeg and allspice)

1 Red or Golden Delicious apple, peeled and coarsely grated up to core, (discard core or toss for the birds)

DIRECTIONS:

Preheat oven to 400 degrees.

Spray the inside of 10 1/2″ cast iron deep chicken fryer with butter-flavored cooking spray. (*Or 2 – 9″ deep dish pie plates or one 13×9 pan.) Set aside.

In large mixer bowl, beat sugar and butter. Scrape sides and bottom, add vanilla and beat again until well blended.

Beat in eggs until very well blended. Beat in water and cornmeal,  scraping bowl as needed to make sure all is incorporated.

Sift, or whisk well to mix, flour, baking powder, salt, cinnamon and Pumpkin Pie Spice into medium bowl.

Add to batter with the grated apple, and mix until just blended and moistened but still lumpy. DON’T over mix. 

Pour batter into prepared pan (or pans) of choice, scraping with a spatula to add all.

*For one large cast iron pan, bake at 400 degrees for 35 minutes, reduce heat to 350 and continue to bake for 8-10 minutes longer until toothpick inserted near center comes out clean.

**13×9 pans and 9″ deep dish pie plates only take about 35 minutes at 400 using the toothpick doneness test as well.

Let cool almost completely before serving. Pieces can be rewarmed in the microwave.

Serve warm with soft butter and honey if desired. 

Store covered tightly at room temperature. Even better the next day!

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows – OR -
4 cups miniature marshmallows
1/2 cup peanut butter
2 1/2 cups Regular Crispy treats cereal
2 1/2 cups Chocolate Crispy Treats cereal
1/2 cup Reese’s cut up
chocolate chips
peanut butter chips


HOW YOU MAKE REESE’S PEANUT BUTTER CRISPY TREATS

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.
Stir until smooth.
Add peanut butter, stirring until combined.
Add crispy treats.
Spread into a 9×13 cake pan.
Top with cup up Reese’s.
Melt chocolate and peanut butter chips and drizzle on top.

Molasses Ginger Cookies

 

 

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Serves: Makes 2 dozen cookies

Ingredients

• 2-1/3 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¾ cup vegetable shortening, preferably organic
• 1 cup light brown sugar, lightly packed
• 1 large egg, room temperature
• ⅓ cup molasses
• ¼ cup crystallized ginger, coarsely chopped
• Sugar, for rolling

Instructions

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and allspice. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening with the sugar until light and fluffy, about 5 minutes. Add in the egg and beat well. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. With the mixer on low, add in the flour mixture and ginger and mix until just combined. Use your rubber spatula to fold in any bits of flour on the sides and bottom of the bowl.
2. Chill the dough in the refrigerator until firm enough to handle, about 2 hours.
3. Line a cookie sheet with parchment paper (bake one batch at a time). Preheat the oven to 350 degrees. Place some sugar in a small bowl.
4. Shape the dough into 1-1/2-inch balls and roll in the sugar to coat. Place on the prepared pan, spacing 2 inches apart. Bake until the cookies are crackly and the centers are almost set, 9 to 11 minutes (10 minutes in my oven was perfect). Allow the cookies to cool in the pan for 3 minutes before transferring to a wire rack to cool completely.

Home » DESSERTS » Chocolate Fudge with Nuts

Ingredients for: Chocolate Fudge W/ Nuts

1 2/3 cups of sugar
2/3 Cup evaporated milk
1 – Tbsp unsalted butter
1/2 Tsp salt
1 – (6 ounce) package of milk chocolate chips (Your choice of Brand)
16 – Large marshmallows
1 – Tsp pure vanilla extract
1 – Cup chopped walnuts or nuts of your choice
Directions for: Chocolate Fudge W/ Nuts

First, combine the sugar, milk, butter and salt in a medium sized saucepan.
Bring this to a boil.
Boil on medium high heat 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove Saucepan from heat and stir in marshmallows, vanilla and nuts.
Mix well and pour into a 8-inch pan.
After cooling cut into squares.

Cherry Cheese Coffee Cake

Source: Pampered Chef

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

No Bake Pumpkin Dessert

Yield: 10 servings

Easy to make, this no-bake pumpkin dessert has 4 layers of fabulous flavor!

Ingredients

• 2 cups crushed Rold Gold® Original Pretzel Thins
• 2 tablespoons  Butter, room temperature
• 1/2 cup + 2 tablespoons granulated sugar, divided
• 1 box (3.4 ounce size) instant vanilla pudding mix
• 1 1/2 cups nonfat milk
• 1 cup pumpkin puree (not pumpkin pie mix)
• 1/4 teaspoon pumpkin pie spice
• 8 ounces PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla extract
• 1 container (8 ounces) Whipped Topping, divided
• 1/2 XL Hershey Bar, grated (for garnish)

 

Instructions

1. Place the crushed pretzels in a large bowl. You want them coarsely crushed, not fine crumbs. Stir in 2 tablespoons of sugar and then work in the butter until no big chunks are left. You may need to use your hands for this step. Place in the bottom of a 9x9” baking dish. Chill until ready to use.
2. Wipe out the crust bowl, then add the pudding mix to the bowl. Add the milk and whisk until smooth. Add the pumpkin puree and pumpkin pie spice and mix until smooth. Carefully pour and spread over the crust. The crust isn’t solid, so you need to be careful it doesn’t get mixed into the pumpkin layer.
3. Place the cream cheese in the bowl and beat with a hand mixer until smooth. Add 1/2 cup sugar and vanilla and beat until combined. Fold in half of the whipped topping. Spread over pumpkin layer.
4. Spread the remaining whipped topping over the top of the cream cheese layer and top with grated chocolate. (To make the chocolate shavings start with a cold chocolate bar and grate it with a box grater over the top of the whipped topping.)

Reeses peanut butter No bake bars Recipe:

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. 

Jodies Kitchen Sweet & Sour Pork with Broccoli

 

4 pork chops cut into bite size pieces

broccoli florets as many as you would like un cooked

1 cup cornstarch

2 eggs beaten

1/4 cup oil

salt and pepper

 

Sweet and Sour Sauce 
3/4 cup sugar 

4 tablespoons ketchup 

1/2 cup white vinegar 

1 teaspoon garlic powder

1 tablespoon soy sauce 

1/2 tablespoon chili flakes. (this makes it spicy) may do to your taste or omit.

Bring sauce to a boil on top of stove for about 3 minutes and sit aside

 

Preheat oven 325F.

Salt and pepper pork. Dip pieces into cornstarch, then into egg. Heat 1/4th cup oil in skillet and brown pork on all sides but not cooking all the way. Drain and place pork in greased 9x13baking dish. Pour sauce over pork coating well. Bake in oven tossing ingredients every 15 minutes (to keep good and moist),until broccoli and pork are done and sauce has thickened a little.                                                                                                       

Eye of Newt: Mustard Seed
Tongue of Dog: Hound's Tongue
Toe Of Frog: Supposedly Bulbous Buttercup Leaves
Adders Fork:-- Adders tongue
Adders Tongue - Dogstooth Violet
An Eagle:-- Wild Garlic
***'s Foot:-- Coltsfoot
Bat's Wings:-- Holly
Bear's Foot:-- Lady's Mantle
Bird's Eye - Germander Speedwell
Black Maidenhair:-- Black Spleenwort
Black Sampson:-- Echinacea
Blood from a Head:-- Lupine.
Blood from a Shoulder:-- Bear's Breeches
Blood Leather:-- Reindeer Moss/Rock Tripe/Caribou Lichen
Blood of a Goose:-- A Mulberry Tree's Milk.
Blood of an Eye:-- Tamarisk Gall.
Blood of Ares:-- Purslane
Blood of Hephaistos:-- Wormwood
Blood of Hestia:-- Camomile
Blood:-- Elder sap or another tree sap
Bloodwort:-- Yarrow
Bone of an Ibis:-- Buckthorn
Bread and Cheese Tree:-- Hawthorne. Whitethorn, Hazels,
Bull's Blood:-- Horehound
Bull's Foot: - Coltsfoot
Burning Bush:-- Fraxinella, Bastard, or False/White Dittany
Calf's Snout:-- Snapdragon
Candelmas Maiden:-- Snowdrop
Capon's Tail:-- Valerian.
Cat's Foot - Canada Snake Root or Ground Ivy
Cheeses:-- Marsh Mallow
Chocolate Flower:-- Wild Geranium
Christ's Eye:-- Vervain Sage
Christ's Ladder:-- Centaury, Centaury Gentian, Century Red Centaury
Clear Eye:-- Clary Sage
Click:-- Goosegrass
Clot:-- Great Mullein
Corpse Plant:-- Indian Pipe. Fungus
Courtesy:---Summer Wind
Crowdy Kit:-- Figwort
Crow's Foot:-- Wild Geranium
Cuckoo's Bread:-- Common Plantain
Cucumber Tree:-- Magnolia
Cuddy's Lungs:-- Great Mullein
Daphne:-- Laurel/Bay
Devils Dung – Asafoetida
Devil's Plaything:-- Yarrow
Dew of the Sea:-- Rosemary
Dog's Mouth - Snap Dragon
Dogs Tongue - Conoglossum Officinale
Dove's Foot:-- Wild Geranium
Dragon Wort:-- Bistort
Dragon's Blood – Calamus
Earth Smoke:-- Fumitory
Elf's Wort:-- Elecampane
Enchanter's Plant:-- Vervain
Englishman's Foot:-- Common Plantain
Erba Santa Maria:-- Spearmint
Everlasting Friendship:-- Goosegrass
Eye of Christ: - Germander Speedwell
Eye of Newt:-- Mustard Seed
Eye of the Day:-- Common Daisy
Eye of the Star:-- Horehound
Eye Root:-- Goldenseal
Eyes:-- Aster, Daisy, Eyebright, etc
Fairy Smoke:-- Indian Pipe
Fat from a Head:-- Spurge.
Felon Herb:-- Mugwort
Filwort. Centory. or Feverwort
Five Fingers:-- Five-leaf grass or Cinquefoil
Fox's Clote:-- Burdock
Frog's Foot - Bulbous Buttercup
From the Belly:-- Earth-apple.
From the Foot:-- Houseleek.
From the Loins:-- Chamomile.
Gazel’s Hooves: - Quickset, Albespyne,
Goat's Foot - Ash Weed
God's Hair:-- Hart's Tongue Fern
Golden Star:-- Avens
Gosling Wing:-- Goosegrass
Graveyard Dust:-- Mullein
Great Ox-eye:-- Ox-eye Daisy
Hag's Taper:-- Great Mullein
Hagthorn:-- Hawthorn
Hair of Venus:-- Maidenhair Fern
Hairs of a Hamadryas Baboon:-- Dill Seed.
Hare's Beard:-- Great Mullein
Hawk's Heart:-- Heart of Wormwood.
Heart of Osmund:-- Royal Fern
Herb of Grace:-- Vervain
Hind's Tongue:-- Hart's Tongue Fern
Holy Herb:-- Yerba Santa
Holy Rope:-- Common Agrimony
Hook and Arm:-- Yerba Santa
Horse Hoof:-- Coltsfoot
Horse Tongue:-- Hart's Tongue Fern
Hundred Eyes – Periwinkle
Innocence:-- Bluets
Jacob's Staff:-- Great Mullein
Joy of the Mountain:-- Marjoram
Jupiter's Staff:-- Great Mullein
King's Crown:-- Black Haw
Knight's Milfoil:-- Yarrow
Kronos blood:-- ocedar
Ladies' Meat- May Flower blossom.
Lad's Love:-- Southernwood
Lady's Glove - Foxglove
Lamb's Ears:-- Betony
Lion's Hairs:-- Turnip leaves