Home Munchin’

Candy Corn Crispy Treats

What better way to celebrate fall than with some themed crispy treats? I found this great recipe from Paula Deen.

  • 4 tablespoons of butter
  • 10 ounce bag of mini marshmallows — I used about a cup more than this to balance out the butter (we all know about Paula Deen’s love for butter)
  • 1 teaspoon vanilla extract
  • 6 cups crispy rice cereal
  • 1 cup roughly chopped candy corn

Heat the butter and pour in the marshmallows until they create a nice smooth creme — then measure out the crispy cereal into a separate bowl and pour the creme to combine. Spray a glass dish with non-stick cooking spray and pour the cereal into the dish. Flatten with your hands and allow to set for at least 2-3 hours.

Pumpkin Pie French Toast

This delicious alternative to french toast tastes just like a slice of pumpkin pie! Recipe by SemiHomemade Mom.

  • 2 eggs
  • 1/4 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons light brown sugar
  • Slices of bread — I used Italian

Beat the eggs in a bowl, then add the rest of the ingredients and stir thoroughly. Dip each slice of bread into the mixture and cook on a buttered griddle until each side is golden brown. I cooked in batches, keeping the finished toast in a warm oven as I continued. Serve with warmed syrup or just a little butter — delicious and husband-approved!

Homemade Strawberry Sauce

strawberry sauce

Fresh strawberry sauce is the perfect way to dress up shortcake, pound cake or angel food cake for any dessert! The sauce is so easy to make and taste infinently better than what youโ€™ll find in the store. Here are the easy directions to create your own homemade strawberry sauce:

  • 1 container of strawberries (pint-sized)
  • 1 teaspoon vanilla extract
  • 1/3 cup of white sugar

In a saucepan, add the hulled strawberries (cut in half for easier cooking), sugar and vanilla. Allow the mixture to simmer for about 15 minutes or until they begin to soften and break the berries up with a spoon as you cook. Then, you can do one of two things depending on how you want to use the strawberry sauce:

  • Allow the mixture to cool, then add it to a blender to create a sauce. Be very careful using a blender when the strawberries are warm โ€” cover the top with a towel to prevent a kitchen disaster!
  • Mash the strawberries in the saucepan with a potato masher to get chunky strawberries โ€” perfect for drizzling over ice cream or cheesecake.

The fresh, preservative-free sauce is a delicious addition to any menu. Try it on any dessert and impress your guests!!


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