Fall Treats

Fall Treats
Designed by
All Rights Reserved

Last Minute Fall TreatsEasy Last Minute Fall Treats

During October and November there are not only two holidays, but it often seems as if the potlucks, school or work parties and various family gatherings are nonstop. I love this time of year, but sometimes there isn’t time for planning  when communication falls by the wayside, and I find out about guests or potlucks at the last minute. This happens more often than I care to admit with three kids and a busy husband.

Over the years, I have learned that short cuts in cooking or baking help control my stress level when I need to fix quick, fun desserts. Below are recipes that have one thing in common. The ingredients can be picked up at any grocery store, and they are easy and quick, but still bring smiles.


Iced Pumpkin Pancakes

Ingredients:
1 box complete pancake mix
1/3 cup pumpkin (solid pack canned)
1 cup Confectioners' Sugar
2 tbsp. margarine or butter, soft
2 tbsp. milk
1/2 tsp. ground cinnamon
Green Gumdrops or any green jelly type candy

When I feed 6-8 people, I use an entire box of the complete pancake mix and about 5 cups water. I have made pancakes for so long that I often don't measure. The chart on the box has measurements if you aren't sure.

In a bowl combine the pumpkin and the pancake mix plus water or milk called for on the box. Stir until combined. Cook as normal, pouring onto a heated griddle or skillet that has been coasted with cooking spray. When the pancake is bubbly on the top, flip over to cook the other side. Remove from the pan, and spread with the icing, and a sliver of the green candy for the stem. Serve while warm.

Icing and Candy Instructions:
Combine the sugar, butter, cinnamon and lastly the milk in a small bowl. Mix with a fork or whisk until fluffy. Set aside.

Cut a gumdrop in half or quarters to use as a pumpkin stem.

FASTER: Buy frozen pancakes, then add a bit of the pumpkin to the icing instead. Heat the pancakes as directed, then ice and decorate.

Last Minute Fall Treats


Fall Rice Crispy Treats

Ingredients:
1/4 cup stick margarine
1 ten-ounce bag marshmallows
1/2 cup peanut butter
5 cups Rice Crispies, or store brand crispy rice
1 cup white chocolate chips
Orange sprinkles

Melt the marshmallows and margarine in a large pan on the stovetop at a very low temperature, stirring constantly. When melted, stir in the peanut butter, remove from the heat, and stir in the cereal. Immediately press the mixture into a 9x13 pan (or smaller if you want the treats to be thicker) that has been coated with margarine. A large wooden spoon that has been buttered works well. Press lightly to spread the mixture evenly.

Place the white chocolate chips in a small bowl. Microwave 15 seconds on high, then stir to melt. If it needs more time place the bowl back in for 10 seconds at a time until the chips are soft and can be stirred. Spread or drizzle the melted chips over the treats. Quickly shake orange sprinkles over the chocolate. This can be refrigerated until needed to serve. Cut into squares with a sharp knife.

FASTER:  Buy premade rice crispy treats and decorate with the white chocolate and sprinkles.  


Quick Pumpkin Sugar Cookies

Ingredients:
2 Pouches Sugar Cookie Mix, or ready to bake dough
Round or pumpkin shaped cookie cutter
Green Gumdrops

Frosting:
1 3/4 cup confectioners' sugar
1/4 cup butter or margarine, softened
1/8 cup milk

Orange sprinkles
Optional:
Orange food coloring
Vanilla or other extract

Make the cookie mix according to instructions. Sprinkle the counter or table with flour. Flatten out the cookie dough to about 1/4 inch thick. Cut out the circles or pumpkin shapes. Place on a cookie sheet lined with parchment paper. Bake according to instructions. If you bake a small cookie like we did they will take less time to bake, so watch carefully. Remove from the oven and cool.

Frosting: Blend the sugar, butter and milk until fluffy. If it's too thin, add more sugar. If it's too thick, add a very tiny amount of water at a time.

Candy: Cut each gumdrop into strips, and place in the top middle of the cookie to look like a stem.

Sprinkle with orange sugar or sprinkles.

FASTER: Buy small round sugar cookies and a tub of vanilla frosting. Decorate as directed.

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada