Cocktail sauce

1/2 C ketchup

1 1/2 Tbsp fresh lemon juice

1 Tbsp Worcestershire sauce

2 Tbsp prepared horseradish

1 clove garlic minced

1tsp black pepper, large grind

3 dashes hot sauce

Mix together well.

Pumpkin Pie

Ingredients:

1 frozen unbaked deep dish pie crust, 9-inch

1 can (15 ounces) canned pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon Pumpkin Pie Spice

1 teaspoon Vanilla Extract

INSTRUCTIONS:

Preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack.

Dust Repelling Spray

 2 C Water

1/4 C White Vinegar

3 drops dish soap (blue dawn)

1 Tbsp olive oil

10 - 12 drops of your favorite essential oil

Add to a spray bottle and shake up

Cleaning Paste

 1 C baking soda

1/4 C dish soap (blue dawn)

1/4 C Water

Mix well and put in a squirt bottle

Instant Pot Mac and Cheese

Ingredients:

16 ounces elbow macaroni

4 cups chicken broth

4 Tablespoons butter

½ teaspoon salt

1/2 tsp pepper

1 cup half and half

2 cups sharp cheddar cheese, shredded

½ cup shredded Mozzarella cheese

½ cup shredded Parmesan cheese

½ teaspoon garlic salt

½ teaspoon dry mustard

Instructions:

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is completely covered by liquid.

Cut butter into small pieces and place on top of pasta. Add salt.

Cook on MANUAL button for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Add half and half, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.

Maple Glazed Apple Blondies

Ingredients:

Blondies

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter softened

1/4 cup sugar

1 cup dark brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

Apple Filling

2 large apples chopped finely

2 Tbsp brown sugar

1 Tbsp butter

1/2 tsp vanilla extract

1/2 tsp cinnamon

Maple Glaze

2 Tbsp butter

1/4 cup pure maple syrup

1/2 cup powdered sugar

1/4 tsp vanilla extract

1/8 tsp ground cinnamon

Instructions:

Preheat oven to 350 and line an 11x spray with pan with cooking spray

Apple Filling:

On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool.

Blondies:

Cream butter until light and fluffy, about 1 minute. Add in brown sugar and granulated sugar, and mix until well combined.

Add in eggs, 1 at a time, beating well after each addition.

Add in salt and vanilla extract. Mix until combined.

In a separate bowl, mix flour, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.

In the bottom of the pan, spread half the blondie batter evenly, using an off set spatula.

Spread apple filling all over the layer.  Top with remaining blondie batter and spread evenly.  Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.

Maple Glaze:

Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.

Allow bars to cool for about 10 minutes, then pour the glaze over the bars and allow it to set.

Apple Cider Margarita

Ingredients:

Sugar Rim:

2 Tbsp. Cinnamon and Sugar 

2 Tbsp. maple syrup

Margarita:

2 oz. apple cider

1 oz. silver tequila

1/2 oz. orange juice

1/2 oz. orange liqueur

Splash of sprite

Directions

For the sugar rim: Put cinnamon and sugar in a shallow dish. Put the maple syrup in a separate shallow dish. Dip the rim of a glass in the maple syrup, then into the spiced sugar, turning to coat; set aside.  

For the margarita: To the base of a cocktail shaker add the apple cider, tequila, orange juice, and orange liqueur. Add ice, secure the lid, and shake until very cold. Fill the rimmed glass with ice and pour in the shaken cocktail. Top with a splash of sprite

Pumpkin Crumb Cake Muffins

Full credit or blame as the case may be for this one goes to Sally.  Do NOT skip the icing.  

Ingredients

Muffins:

1 3/4 c all-purpose flour 

1 tsp baking soda

2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1/2 c canola oil

1/2 c sugar

1/2 c packed light brown sugar

1 1/2 cup canned pumpkin puree

2 large eggs, at room temperature

1/4 c milk

Crumb Topping:

3/4 c all-purpose flour

1/4 c sugar

1/4 c packed light brown sugar

1 tsp pumpkin pie spice

5 Tbsp unsalted butter, melted

Maple Icing:

1 1/2 c confectioners’ sugar

2 Tbsp pure maple syrup

2 Tbsp milk

Instructions:

Preheat oven to 425°F.  Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 14

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them almost full.

Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

Bake for 5 minutes at 425° then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F the entire time.

Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Tomato sauce / Pasta

INGREDIENTS:

Olive oil

Tomatoes, wash, cored and quartered

Bottled lemon juice

Salt 

Put tomatoes tossed in olive oil on a cookie sheet skin side up.   Bake at 425° until the skins are darkened and starting to peel. Approximately 30 to 45 minutes.  Puree tomato and basil in batches in a blender.  Bring to boil and then simmer to desired thickness.  

I used the crock pot on low for about 12 hours.

Before filing each jar with tomato sauce, add lemon juice, salt and any other herbs desired to the hot jar in the quantity specified below:

Add lemon juice

Per Pint: 1 Tbsp bottled lemon juice

Per Quart: 2 Tbsp bottled lemon juice

Add salt 

Per Pint: ½ tsp

Per Quart: 1 tsp

Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5 lbs of tomatoes.

For pasta sauce I add a row of fresh basil for roasting as well as cut up onion (as much as you would like).  When blending I add minced garlic.  

Adapted from Ball Canning recipe 

Salsa

INGREDIENTS

7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)

6 green onions, chopped

4 jalapeno peppers, diced

4 cloves garlic, minced

1/2 cup white vinegar (5% acidity)

2 Tbsp bottled lime juice

2 Tbsp minced cilantro

2 tsp salt

Combine ingredients. Bring to a boil and then reduce to a simmer to desired thickness.  

Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. 

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars and half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Adapted from Ball Mason site