Pretzel raspberry salad/jello

This is my sister in law Steph's recipe. Boy is it delicious. It's requested at every family party and everyone loves. It's like candy;). I like it because it's different

easy slow cooker pot roast

This is not the most healthy recipe-with the lipton onion soup, but its served me well multiple times on sundays. I start it around 8 and it's done around 5-6 depending on the weight of the roast. I like to add lots more vegetables. If I say, double, the vegetables, then I sometimes add another lipton onion soup packet and more water...like 3/4 cup. could make a gravy, but we like it as is most of the time.
 




http://allrecipes.com/recipe/16346/maries-easy-slow-cooker-pot-roast/

Creamy Broccoli Salad with Bacon, Cheddar & Almonds

this is a very forgiving salad. I didn't put any cheese, added craisins and used green onions instead of red. I could have done sunflower seeds inplace of almonds, but didn't have any. It takes quite a bit of broccoli. click on the title to be directed the website.

Creamy Broccoli Salad with Bacon, Cheddar & Almonds

By Jennifer Segal

Servings: 6-8

Ingredients

For the Dressing

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons cider vinegar
• 3 tablespoons honey or sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Salad

• 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns)
• 1 cup lightly packed grated sharp cheddar cheese, best quality
• 1/3 cup chopped red onion
• 6 slices bacon
• 1/2 cup sliced almonds, toasted if desired

Instructions

1. Make the dressing: Combine the mayonnaise, cider vinegar, honey, salt and pepper in a small bowl. Whisk until smooth and set aside.
2. In a large bowl, combine the broccoli, cheddar cheese and red onions. Add the dressing and toss to coat. Cover and refrigerate until ready to serve. (Can be made up to this point several hours ahead of time.)
3. Right before serving, cook the bacon according to the package instructions. Drain on paper towels, then crumble into small pieces over the salad. Add the almonds and toss well. Taste and adjust seasoning if necessary. Serve cold or room temperature.
4. Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.

Addie's apple caramel bars

Addie's apple caramel bars

We adjusted a recipe because Addie and I were in a hurry one night for a FHE treat. and OH BOY were we pleasantly surprised to find this quick and simple YUMMY bar. I had to half the recipe (used an 8X8 pan) and only did a tiny bit on the top crumble layer. When it was done, I felt like it needed some filler since we didn't do a big top layer, so we served it over chopped green apple and added whipping cream to the top. Oh, so, good. (oh! and you can also put caramel syrup on the top)
here is the original recipe
I tried doing the whole recipe again last night and we didn't like it quite as much as when I halved it. Something may have gone wrong...but I'm not sure what yet... i'll keep you posted. it was good, just maybe too buttery...

Pumpkin Blueberry Muffins

I just made these yesterday and we loved them. I used the frozen mixed berries instead of straight blueberries like in this recipe. 

Whole Wheat Pumpkin Blueberry Muffins

YIELD: 12-14 MUFFINS

My preference when using whole wheat flour in baking recipes is to use the hard white wheat variety. Any whole wheat flour can be used but red wheat will make the muffins slightly more dense and hearty. All-purpose flour could be subbed for the whole wheat, if needed.

You could try using yogurt or sour cream in place of the buttermilk but I haven't tried it so I'm not sure how it would work. Making your own buttermilk is really easy if you don't keep it on hand. If you buy/make milk kefir, I've made these muffins using that instead of buttermilk, also, and it works great.

Also, these were deliciously and lightly sweet with the 3/4 cup brown sugar. You could certainly try cutting back the sugar even more or subbing in honey or another type of sweetener - have fun experimenting!

INGREDIENTS

• 1 2/3 cups (8.25 ounces) whole wheat flour (see note above)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup buttermilk (click here for three simple ways to make your own buttermilk)
• 4 tablespoons coconut oil or butter, melted
• 3/4 cup (5.25 ounces) brown sugar (see note above)
• 1 large egg
• 1 cup fresh or frozen blueberries

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
3. In another bowl, whisk together the pumpkin, buttermilk, coconut oil (or butter), brown sugar and egg until combined. Pour the dry ingredients into the center of the wet mixture and toss the blueberries right on top of the flour mixture.
4. Using a rubber spatula or wooden spoon, fold the ingredients together gently but quickly until just combined (over mixing might cause the muffins to be dense instead of light and fluffy). It's ok if the batter is slightly lumpy; it will be thick.
5. Lightly grease a 12-cup muffin tin or line with paper liners (lightly grease the paper liners, if using). Fill the muffin cups 3/4 full and bake for 20-25 minutes until the tops spring back lightly and a toothpick inserted in the center comes out clean. Remove the muffins from the tin and let cool completely on a cooling rack.http://www.melskitchencafe.com/pumpkin-blueberry-muffins/

It is a tradition every year to make this on Halloween.  I do it because it is an easy meal and is festive.  I like to add extra chili pepper seasoning and salt and pepper at the end to taste. I didn't have a 46 oz can of tomato juice this last time so I added 5 8 oz. cans of tomato sauce. It turned out fine.
 

Pumpkin Chili

• Prep
  20 m
• Cook
  1 h
• Ready In
  1 h 20 m

Recipe By:BMWRIGHT69

"My hometown has a pumpkin festival every year and this is one of the recipes our family enjoys."

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice

• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

Directions

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

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Printed From Allrecipes.com 11/3/2015