Welcome October

Apparently we blinked and September came and went. What a whirlwind! To welcome in a new month, the first "true" one of autumn, I thought a tasty warm beverage was the perfect way to usher it in.

We are big slow cooker drink lovers. From apple inspired ones in the fall to festive wassail at the holidays and warm hot cocoa on a cold winter's day, they are something I make a lot on the weekends when we are at home hanging out.

Seriously, what tastes better on a chilly day than a big mug of something warm and delicious to soothe your soul? Not to mention most of the time, whatever you've got warming in that slow cooker makes the house smell AH mazing!

Got a long day of raking ahead of you? Come inside to this. Visiting the local pumpkin patch or corn maze? Have this waiting on you when you get home. Having some people over for a big bonfire? This will stay warm all night long!

It would taste just as delicious with apple cider, maybe even more so, but I had juice on hand. (Not to mention, sometimes apple cider is just too darn expensive! Seriously! It can be a tad ridiculous!)

This is one of those drinks that will take you through October, would be great on Halloween night, and terrific for those turkey day guests coming quicker than you think!

We still might have some warm sunny days left, but they are definitely getting fewer and farther between, so when the rain drops are puddling, the leaves are falling and that crisp autumn wind is blowing, a mug of this is certain to warm you from the inside! 

Warm Autumn Apple Punch

4 c. apple juice

1 can frozen orange juice, thawed

2 cinnamon sticks

3/4 tsp. ground ginger

3/4 tsp. ground allspice

1/4 tsp. ground cloves

Combine all ingredients in slow cooker. Stir well to combine, whisk if needed. Cook on LOW 4 hours. Keep on warm and serve all day!

Shared at Weekend Potluck
Shared at Meal Plan Monday

Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

Fall is Coming

Any one that knows me well, or is a faithful reader of this blog knows I love summer...and when it comes to an end I tend to get a little grumpy. I don't mind fall, in fact, I enjoy it. Sunny days at the pumpkin patch, apple orchard or one of our favorite autumn festivals. Donning a hoodie because there is a chill in the air. Decorating for Halloween. Enjoying a family meal with all the trimmings at Thanksgiving. 

But this is where the train comes off the track. See, while I don't mind fall, I detest what comes next. I hate snow. I hate the cold. The only bright spot for me in winter is Christmas. As far as I'm concerned, we can go from summer, to fall, back to summer, take a two-day break at Christmas for some festive flakes, and then go right back into summer again. Yeah, I know....I live in the Midwest...it's a pipe dream. But there are things to look forward to with fall on it's way, so I try to make the best of it, and find solace in those. 

One thing I love to do during the chilly fall days is make a big pot of a warm drink to enjoy all day long while we are watching football, coming and going, or in this case, feeling a little under the weather. That's right, before summer was over, little man and I both got sick. Between his strep throat and my sinus infection, we made a good pair. But the one thing we could both enjoy was this delicious, warm, comforting drink that not only tasted great, but really soothed our oh so sore throats. 

If you love apple cider, this takes it to the next level. It combines fantastic autumn flavors with the brightness of citrus. It's perfect for your fall cook-out or bonfire too because you can heat it up, and then leave it warm in the slow cooker all day and night long. Oh, and if there is some left, you can keep it in the fridge for up to three days, so it doesn't go to waste. 

Autumn is on it's way. I can't hide from it. But I can enjoy these last warm days, and look forward to the things I do love about the next season. And as far as what is coming after it, denial is a beautiful thing.

Hot Citrus Cider

1/2 gal. apple juice

2 1/4 c. water

1 1/2 c. orange juice

3 4-inch cinnamon sticks

1 TBS whole cloves

1/4 c. molasses

Garnish: apple slices

Mix together all ingredients except garnish in a large saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until heated through. Transfer to a slow cooker; keep warm on low setting. Serve in mugs, garnished with an apple slice. May be refrigerated in a covered container up to 3 days. Makes about 3 quarts. *NOTE* I did not have cinnamon sticks on hand, so I used 1 1/2 tsp. ground cinnamon.

Shared on The Country Cook Sept. 12, 2014

From Gooseberry Patch

Slow Cooker Summer Series Day 3

Every summer backyard barbecue, cook-out, family reunion, graduation party, bonfire at the lake, etc. has some tried and true staples. The top ones that come to my mind? Potato salad, coleslaw, grilled meat of some kind, and of course, baked beans! Now, I've shared with ya'll my favorite bean recipe on the face of the planet, my mom's, and I still say nobody makes them better; but this recipe definitely comes in 2nd, for both flavor and the use of my slow cooker!

If you've never tried making baked beans "from scratch", please jump in my boat, because neither had I. The can of Bush's is my friend, what can I say? But I'm telling you, trying it for the first time might have been intimidating had I not had my trusty Crock Pot doing most of the work for me! 

And for a big get together, what's better than knowing you don't have to think about making sure one of the side dishes is always full? Simple set up your slow cooker to make these, then turn it down to warm, and let your guests eat out of it all day long! 

The flavor of these lets your taste buds know they were slow cooked all day. Sweet, savory and rich they are just what you're looking for in a good summer time baked bean. Oh, and did I mention they have bacon in them too? 

Next time you've got a crowd coming over, or you are just firing up the grill on a Sunday for the family, be sure to remember this recipe. I promise you won't be sorry! 

Crock Pot Baked Beans

1 lb. dried navy beans

1/2 c. molasses

1/2 c. brown sugar

4 TBS Dijon mustard

3 c. hot water

1/8 tsp. dried cloves

10 slices bacon, chopped

1 medium white onion, finely chopped

Salt and Pepper to taste

Place beans in a large bowl. Cover with water. Soak overnight. Drain and rinse beans. In a medium bowl mix together water, molasses, mustard, brown sugar and cloves. Spray Crock Pot with nonstick spray. In the bottom, lay half the bacon. Cover with half the drained beans. Add onions. Top with rest of beans and then rest of bacon. Pour hot water mixture over top. Season with salt and pepper. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 5-6 hours, checking water level a few times. If dry out, just add more. In the last hour of cooking, test the tenderness of beans. If not soft enough, cook on HIGH for the last hour.

Shared on The Country Cook June 13, 2014

Indian Summer Drink

When autumn rolls around most of us accept the fact chilly temperatures are here to stay. But in the back of our minds all of us know that we could also have an Indian Summer in our future with a few more days of warm, sunny weather. And when those days come, I am never one to complain. Well, that is until they leave and the rain and coolness of autumn returns. (As I've said before, I enjoy autumn...just not what comes next!) So when those warmer afternoons come, I find myself once again craving something over ice to drink to cool me down. But I still want to enjoy all the flavors of fall I look forward to each year. This drink is the perfect combination of that! Iced tea that tastes and smells like autumn! Just cooking it on the stove will make your house smell like everything you love about fall!   It is the best of both worlds. Cool enough for a warm, sunny day. "Spiced" enough to keep you in the leaves changing, hayride season, hoodie wearing kind of mood!

Spiced Iced Tea Adapted from Food.com
6 c. water
1 tsp. whole cloves
1/2 tsp. cinnamon
3 Earl Gray tea bags
1/2 c. sugar
3/4 c. apple juice
1 TBS lemon juice

Combine water, cloves and cinnamon in a medium saucepan. Stir well to dissolve cinnamon. Bring to a boil, stirring occasionally. Remove from heat. Place tea bags in water and steep for 10 minutes. In a small saucepan, combine lemon juice, apple juice and sugar. Bring to a boil, making sure sugar dissolves. Strain tea mixture into juice mixture. Stir well. Serve over ice.

Shared on Mandy's Recipe Box Oct. 9, 2012
Shared on Lady Behind The Curtain Oct. 10, 2012
Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Beverages at Very Good Recipes
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The Mall Brought Home

Young or old, most of us can't spend very long in our local shopping mall without the enticing smell of a hot pretzel taking over our senses. Then we find ourselves standing in line, our stomachs growling and just a little drool at the corners of our mouth. Come on. Don't deny it. I know it's not just me. Plus now our Walmart also has a pretzel shop inside, so now I'm not even safe there! So when I saw this recipe on Pinterest I knew immediately I had to have them and fast! But this is a 2 for 1 special, because not only did I get a delicious treat, I also learned something. I had no idea that something as simple as baking soda could change every day refrigerated bread stick dough into a very close mock of pretzel dough. Yep, that's right. Something so simple that is sitting in your pantry right now is the secret ingredient in these that will make you look like a genius to your family! These are the perfect simple supper, after school snack, or kiddie party pleaser. And to make them even more special, I'm sharing an easy dipping sauce that is just spicy enough for a little kick to your tongue. Serve it warm, cool it down, either way it is the perfect dipper for these delicious dogs. I'm so happy I can make these at home whenever we want. Maybe now I can shop in peace without any distractions. Plus no money buying pretzels means more money to buy handbags!

Pretzel Dogs with Spicy Ketchup From Examiner.com

1 can (12ct) refrigerated bread stick dough

1 (8ct) package hot dogs

3 TBS baking soda

Sea Salt

1 (28oz) can tomato puree

1 TBS tomato paste

1 TBS onion powder

1/8 tsp garlic powder

1/2 c. brown sugar

1/4 c. cider vinegar

1/2 tsp ground mustard

1/4 tsp ground allspice

1/8 tsp ground cloves

1 tsp salt

2 tsp red pepper flakes

In a medium sauce pan, combine tomato puree, tomato paste, vinegar, brown sugar, onion powder, garlic powder,  mustard, allspice, cloves, salt and red pepper flakes. Bring to a boil over medium heat. Stir. Cover and reduce heat to low, cook 20 minutes until slightly thickened, stirring occasionally. Allow to cool slightly before serving.

Preheat oven to 400. Spray a baking sheet with nonstick spray. Bring a large pot of water to boil. Once boiling, add hot dogs and boil for 3 minutes. While cooking open and separate bread sticks. (You will have 4 extra- just twist and place on baking sheet to make bread sticks.) Once hot dogs are cooked, allow to cool enough to handle. Carefully ladle out 1 cup of boiling water into a bowl big enough to fit hot dogs. Add baking soda and stir until dissolved.  Wrap each hot dog with one bread stick, twisting it around. Leave a 1 inch space at each end. When hot dogs are wrapped, carefully dip each into water mixture being sure to cover. Place on baking sheet and sprinkle with sea salt. Bake for 10 minutes, checking after 5. Bake until browned on top, but watch carefully because can easily burn. Serve with spicy ketchup on side.

Shared on The Country Cook Sept. 7, 2012

Shared on Make Ahead Meals Sept. 10, 2012
Shared on Mandy's Recipe Box Sept. 11, 2012
Shared on Lady Behind The Curtain Sept. 12, 2012
Shared on Miz Helen's Country Cottage Sept. 13, 2012

Kids at Very Good Recipes

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