SMORES....and MORE

If you don't have a campfire to make those perfect smores!  I have found an easy indoor way for those yummy smores.  Now, my family tends to like chocolate graham cracker for their smores but you can use whatever you want.

Pre-heat oven to 400 degrees, line baking sheet with aluminum foil, place as many graham crackers as you want on baking sheet and add one jumbo marshmallow to each.  Bake for about 5-6 minutes until that marshmallow is all swollen and turning brown.  Remove from the oven and place chocolate squares on the marshmallow and your cracker to top...YUMMO!  Hope you enjoy!


Well, the cool weather we have been having has made me dig up some of he fall-ish recipes that I love!  Hope you enjoy too!

Apple-Cranberry Crumble

Filling:
2 TBSP flour
2-1/2 lbs baking apples
1/2 cup sweetened dried cranberries
1/4 tsp allspice
2/3/ cup brown sugar
1-1/2 tsp ground cinnamon

Topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup quick cooking oats
1/2/ cup sliced almonds ( unless you have an allergy like us)
5 tbsp. butter (melted)

Peel, core and cut apples into wedges.  Combine all the filling ingredients, and spoon into a 2 quart baking dish.  Bake at 350 degrees for 30 minutes and remove.  Mix the topping ingredients until crumbly and sprinkle on filling. Return to oven, and bake at 400 degrees until the top is crispy and brown.


Pumpkin Pecan Crunch

1-15 oz can pumpkin
1-12 oz evap. milk
3 eggs
1 cup sugar
1 cup firmly packed brown sugar
5 tsp pumpkin pie spice (divided)
1 T. vanilla
1/4 tsp salt
1 yellow cake mix
1 cup chopped pecans
2 sticks butter melted
whip cream

Preheat oven to 350 degrees.  Mix pumpkin, milk, eggs, sugar 4 tsp pumpkin spice, pour into 13x9 greased pan.  Mix cake mix, 1 tsp pie spice and stir well.  Sprinkle dry cake mix over pumpkin mix, add pecans to top then drizzle butter over the top.  Bake 50 minutes until brown.  Serve with whipped cream!


Pumpkin Praline Pie

Filling:
1 frozen pie crust
3/4 cup light brown sugar (firmly packed)
1-1/2 tsp pumpkin pie spice
1-15 oz can pumpkin
1-1/4 cup evap. milk
2 eggs beaten
1/2 tsp salt

Topping:
3 tbsp cold butter
1-1/2 cups pecans (roughly chopped)
2/3 cup light brown sugar

In bowl, whisk together pie filling ingredients, and pour into crust.  Bake at 425 degrees for 15 minutes.  Reduce heat to  350 degrees and bake another 20 minutes.  Meanwhile, combine butter and sugar until crumbly.  Stir in pecans.  Spoon mixture on top of pie and bake an additional 10 minutes or until topping is golden.  Allow to cool!


I can smell the kitchen now! ENJOY!