Crock Pot Caramel Apples

When I saw this recipe and the picture how can I pass this by. The rich caramel that dripping on top of the baked apples, it's a welcome site. I imagine a windy brisk fall night that beckons you to make a such inviting treat such as these. 4 very large tart apples, cored 1/2 c. apple juice 8 T. brown sugar 1/2 hot cinnamon candies 4 T. butter or margarine 8 caramel candies 1/4 tsp. ground cinnamon whipped cream 1. Remove 1/2 inch wide strip of peel off the top of each apple and place apples in crock pot. 2. Pour apple juice over apples. 3. Fill the center of each apple with 2 T. brown sugar, 3 hot cinnamon candies, 1 T. butter or margarine, and 2 caramel candies. Sprinkle with cinnamon. 4. Cover. Cook on Low 4-6 hours, or until tender. 5. Serve hot with whipped cream.

Pumpkin-Oatmeal Ginger Glazed Cookies

Remember I mentioned that I love pumpkin....hold on your hats.  That icing dripping along the sides the cookies, ooh my stars.  Why does it have to be 11 pm here and I will go to bed thinking about those cookies. Anyway,  here the decadent recipe.

Ingredients:

1 cup Ready Mix (pie Ready) Canned Pumpkin
¾ cup White Sugar
2 Eggs, beaten
One 3.4-oz Box Instant Vanilla Pudding Mix
¾ cup Canola Oil
1 tsp Freshly Grated, peeled ginger
½ tsp Salt
½ tsp Ground Cinnamon
1 tsp Baking Soda
2¼ cups Flour
1 cup Rolled Oats
(for Chewier Cookies, add additional oats

Fresh Ginger Icing:

1 cup Powdered Sugar
1 tsp Freshly Grated, peeled ginger
½ tsp Vanilla
Milk

Directions:

1. Preheat oven to 350 degrees.

2. In large mixing bowl add pumpkin, sugar, eggs, pudding mix, oil, ginger, salt and cinnamon.

3. In another bowl combine baking soda, flour and oats, mix.

4. Add dry mixture to wet mixture, completely blend together by folding.

5. Drop cookie batter by spoonfuls onto nonstick cookie sheets, about 3 inches apart.

6. Bake 10-12 mins or until brown. Cooking time depends on size of cookies. Let cool on rack.

7. Make Icing: Combine powdered sugar, the remaining ginger and the vanilla. Add milk, a little at a time, to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.

Pumpkin Cheesecake Dip

I absolutely love pumpkin especially when I find creative ways to use it such as this decadent dip showing.  The picture with the dip served in the hollowed-out pumpkin is ingenius and what a clever thing to do.  I will definitely do this in the next few weeks.

Ingredients:

1× 8-oz pkg Cream Cheese, softened
½ – ¾ cup Sugar, to taste
1× 15-oz. can Pumpkin, not pie mix
1 tsp Vanilla
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Cloves
1 Small Sugar or Pie Pumpkin, hollowed-out
Gingersnap Cookies or Graham Crackers

Directions:

Beat cream cheese and sugar until smooth, add pumpkin and beat well. Add spices, then adjust sugar to taste. Cover and refrigerate a few hours or overnight. Fill hollowed-out pumpkin with dip. If desired, sprinkle top with cinnamon-sugar and roasted pumpkin seeds. Serve with graham crackers or gingersnap cookies.