Autumn Leaves

The Outlands
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Pumpkin Spice Latte

Ingredients
1/2 cup strong coffee or espresso
1 cup milk
2 tbsp vanilla
2 tbsp canned pumpkin
1/2 tsp pumpkin pie spice
2 tsp sugar

OPTIONAL
sweetened condensed milk
whipped cream

Instructions
Mix together milk, vanilla, canned pumpkin, pumpkin pie spice and sugar together in saucepan and heat it to a froth while stirring. Do Not Boil.

Pour milk mixture into a mug and add coffee, stirring until combined.

For a creamier and sweeter version, add a bit of sweetened condensed milk, about 1 tablespoon or to your liking.

Top with whipped cream and sprinkle a little pumpkin pie spice on top.

Note
Now, opening an entire can of pumpkin seems a little ridiculous for one cup of coffee, right? Here’s a secret: freeze the remainder of your pumpkin in 2 tablespoon portions so that you can just add 1 cube of pumpkin to your milk mixture when you make your Pumpkin Spice Latte!

Pumpkin Spice Syrup for Lattes and More

2 tablespoons pureed pumpkin
1/2 cup brown sugar
1 cup of water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Pour the water into a small saucepan, and over low heat, stir in the remaining ingredients. Raise the heat to medium, stirring regularly until all the sugar has dissolved and the mixture is smooth (no lumpy bits). Remove from the heat and allow to cool to room temperature, then pour into a jar with a tight-fitting lid, and refrigerate. This will last for about a month in the fridge, but you can always freeze it in an ice cube tray and then pop one of the cubes into your drink as desired. These will stay good for 4-6 months in the freezer.

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Looks awesome !!!

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Savory Sweet Potato Casserole

Ingredients
3 cups cooked mashed sweet potatoes
1/2 cup white sugar
1 cup brown sugar, packed
1/2 cup butter (for potatoes)
1/3 melted butter (for topping)
1/3 cup evaporated milk
1/2 cup flour
2 eggs (beaten)
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup whole or chopped pecans

Instructions
Preheat oven to 350 degrees and grease a 9 x 13 inch baking dish.

In a large bowl, mix together sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, nutmeg and vanilla. Pour in and spread evenly in baking dish.

In a small bowl, mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Mix well and sprinkle over sweet potato mixture.

Bake at 350 degrees for 25 minutes or until topping looks lightly toasted.

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Cranberry Sauce to Crave

Ingredients
1 12oz package fresh cranberries
1 cup orange juice
1/2 cup white sugar
1/2 cup brown sugar

Instructions
In a saucepan, heat the sugars and the orange juice and cook until sugar liquefies. Add cranberries and place a splatter guard over your pan. Cook until the cranberries start to pop (about 10-15 minutes).
Remove from heat and cool completely before serving. It is best to let it cool overnight to get the sauce a chance to thicken.

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Slow Cooker Spiced Cranberry-Apple Cider

Ingredients
1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon (3 inch)
1 bottle (48 oz) apple cider (6 cups)
1 bottle (48 oz) cranberry juice cocktail (6 cups)

Directions
In 4- to 5-quart slow cooker, mix all ingredients.

Cover; cook on low heat setting 4 to 6 hours. Before serving, remove allspice and cinnamon.

Expert Tips
*Put the spices in a paper coffee filter and tie it with a piece of kitchen string to make the spices easy to remove from the hot cider.

*Fresh orange slices add a pretty touch of color to this ruby-red hot drink. Add them to the cider in the slow cooker just before serving.

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Thanksgiving Oreo Turkeys

1/3 cup semi-sweet chocolate chips
1/2 Tbsp vegetable oil
12 fudge-covered Oreo cookies
36 chocolate-covered pretzels
24 candy eyeballs
12 pieces candy corn

Directions:
Melt chocolate chips and vegetable oil 30 seconds in a small microwave-safe bowl. Remove and stir. Continue cooking in 30-second increments until chips are melted.

Assemble cookies using chocolate like glue; spread on back of Oreo and attach 3 pretzels in a fan pattern to look like feathers.

Dip backs of eyeballs and candy corn in chocolate and stick to the front of the “turkey” to make a face.

Place finished turkeys on a plate and cool in refrigerator 1 hour to allow chocolate to set.

Little Cornucopias

Dip tip of waffle cone in warm water for about 20 seconds then microwave for 20 seconds. Roll the softened end of the cone around a clean pencil then hold in place for 20 seconds.

Pumpkin Dip

1 tub Cool Whip
1 instant vanilla pudding mix
1 can pumpkin

Mix above ingredients and serve with graham cracker sticks, apple wedges, or ginger snaps.

Pumpkin Pudding

8 ounce container of low fat vanilla yogurt
1 cup canned pumpkin
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Mix all ingredients together. Chill and serve.

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Mulled Cranberry Apple Cider

4 cups cranberry juice blend
6 cups apple cider
Peel of 1 orange, cut in wide strips
2-inch pieces of ginger, peeled and sliced
3 cinnamon sticks
1/2 tsp whole cloves
Garnish: cinnamon sticks, orange slices, fresh cranberries

Combine all ingredients in a crock pot and heat on low for 4 to 6 hours, covered. Serve in festive mugs with desired garnish.

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Quick Cranberry Punch

1 can (6 ounces) frozen pink lemonade concentrate, thawed
1 bottle (32 ounces) cranberry juice cocktail, chilled
2 cans (12 ounces each) ginger ale, chilled

Directions
Make lemonade as directed on can in large pitcher.

Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.

Sparkling Cranberry Punch

Ingredients:
2 quarts cranberry cocktail juice, chilled
1 6oz can frozen pink lemonade concentrate, thawed
1 quart sparkling water, chilled

Preparation:
In a large punch bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve immediately.

Notes: if you want to get a head start, mix this up without the soda water and add that right before serving. Also, ice is not required if you have all of your ingredients chilled.

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Sparkling Ginger Hard Apple Cider

Ingredients
1/2 cup bourbon or brandy
3/4 cup ginger-flavored liqueur
1/4 cup clear orange-flavored liqueur
1/2 cup pure maple syrup
Several dashes aromatic bitters
4 bottles (12 oz each) hard apple cider, chilled
Ice chunks or ice cubes, if desired
Red apple slices

Directions
In pitcher or punch bowl, mix bourbon, liqueurs, maple syrup and bitters. Slowly add hard cider. Carefully add ice. Garnish with apple slices.

Apple Ginger Martini

Ingredients
1/4 cup chopped unpeeled apple
1 tablespoon chopped gingerroot
1/4 cup vodka (2 oz)
2 tablespoons orange-flavored liqueur (1 oz)
2 tablespoons white cranberry juice cocktail (1 oz)
1 tablespoon lime juice
Ice cubes or crushed ice
Apple slice or lime wedge

Directions
In bottom of cocktail shaker, muddle chopped apple and gingerroot with muddler or end of wooden spoon. Add vodka, liqueur, cranberry juice cocktail and lime juice.

Fill cocktail shaker with ice; shake until blended. Pour into chilled martini glass, straining out apple, gingerroot and ice. Garnish with apple slice.

Expert Tips

  • Use a spoon to remove the peel from the gingerroot before chopping.

  • Apple juice can be substituted for the white cranberry juice.

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Butternut Squash, Ricotta and Sage Crostini

Ingredients
2lb butternut squash, peeled, seeded, cut into half ince cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Salt and pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
12 each 3/8" thick baguette slices, toasted
Fresh lemon juice

Instructions
Preheat oven to 425.

Toss squash, 2 Tbsp. oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.

Heat 1 1/2 Tbsp. oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain.

Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.

Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

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Stuffed Acorn Squash

Ingredients
2 acorn squash (about 1 1/2 lb. each), rinsed
8 ounces bulk pork sausage
1/2 cup chopped onion
2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 teaspoon dried thyme
3 tablespoons chopped pecans
1/4 cup maple syrup

Preparation

  1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9 by 13 inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.

  2. Meanwhile, in a 10 to 12 inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

  3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Sausage and Rice-Stuffed Acorn Squash

Ingredients
4 small acorn or sweet dumpling squashes (about 10 ounces each)
2 (4-ounce) links sweet Italian sausage, casings removed
1 tablespoon canola oil
1 cup finely chopped onion
1/3 cup chopped celery
1 1/2 tablespoons minced garlic
1 1/2 cups cooked brown or white rice
1/3 cup dried cranberries
3 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 ounce Swiss cheese, shredded (about 1/4 cup)

Preparation

  1. Preheat oven to 425°.

  2. Place whole squashes in a roasting pan. Bake at 425° for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.

  3. Preheat broiler to high.

  4. Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.

  5. Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan cheese). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.

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Pumpkin Chocolate Chip Brownies

Ingredients
1/2 cup pumpkin puree
2 eggs
1 tbsp canola oil
1 cup brown sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1 tbsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1 cup semisweet chocolate chips

Instructions
Preheat oven to 350 degrees and grease the bottom of a 11×17 inch baking pan.

Combine pumpkin, eggs, vanilla and brown sugar and mix well.

In a separate bowl, combine flour, baking powder, cocoa powder, cinnamon, allspice and salt.

Add flour mix to pumpkin mixture a little at a time until combined well.

Fold in chocolate chips, mix well.

Spread out evenly over baking dish and bake for 16-18 minutes or until center runs clear with a toothpick. Serve warm.

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Pumpkin-Heath Bar Poke Cake

1 box yellow cake mix
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub Cool Whip
1 cup Heath Bar crumbs

Directions:

  1. Preheat oven to 350 degrees. Mix cake mix with pumpkin puree. You will not need any eggs, water or oil.

  2. Spray a 9 x 13 pan with cooking spray. Pour cake batter into pan. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.

  3. Let cake cool 10 minutes. With the handle end of a wooden spoon, poke holes into cake. Pour sweetened condensed milk over cake. Put cake in refrigerator to cool 30 minutes. Remove, spread Cool Whip over top, and sprinkle with Heath Bar crumbs. Serve.

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