Apple Crisp Cocktail
Recipe courtesy Sandra Lee

Prep Time:3 minInactive Prep Time:--Cook Time:--
Level:
Easy
Serves:
1 serving
Ingredients
1 part brandy
2 parts apple cider, chilled
2 parts Champagne
1 apple, sliced into thin slices, for garnish
Directions
In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.

Pumpkin Pie Spice Martini
Recipe courtesy Sandra Lee

Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:5 min
Level:
Easy
Serves:
8 servings
Ingredients
1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla vodka (recommended: Smirnoff's)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional
Directions
In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.

To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.

Williams-Sonoma always has the best ideas. Click here for their recipes, videos, menu’s and tips for your traditional holiday meal.

Yes, dear hearts, it’s a Cherpumple, it’s the dessert version of a turdurken (chicken stuffed into a duck, stuffed into a turkey) which we tried, at Ryan’s insisence, a few Thanksgivings ago.  I was not a fan.

The Cherpumple consists of a cherry, pumpkin and apple pie, all stacked on top of each other, baked into a three layer cake batter and frosted.  Sounds just horrid, doesn’t it, but it’s for real.  Here’s the video…

Don’t you just love this set of piecrust cutters for Thanksgiving.  My mother always used a leaf from the yard and cut her own leaves for the top of pumpkin pies.  It’s such a nice memory.  These are just a bit more refined…

If you’re interested – here’s the link>>>

Okay ladies, I never steer you wrong, do I?  Nope, I never do.   Law-dee, let me tell you, these things are pure heaven, nectar of the gods, bone tingling delicious. The kind of thing you take a bite, roll your eyes and go, OMG, OMG, this is delicious!  For real they are.

I picked up a pack of Caramel Creme.  One taste and and you won’t miss dessert, pinkie swear.  The taste is unbelievably good.  Reminiscent of a tart, tangy creme brulee. 

Next I’m trying the Lemon Torte,  then the Chocolate Raspberry.  The Triple Berry Creme doesn’t do it for me as much, but I’ll eventually get around to those as well.

Check them out here, all are 100 calories of pure decadence.  Trust me on this one, they are to-die-for.

~ jan

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Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

Total: 27 minutes
Yield: Makes 8 servings

Ingredients

• 2  pounds  lean ground beef
• 2  tablespoons  chili powder
• 1  tablespoon  Creole seasoning
• 1  teaspoon  ground cumin
• 2  (16-oz.) cans diced tomatoes with green pepper and onion
• 2  (16-oz.) cans small red beans
• 2  (8-oz.) cans tomato sauce
• Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes

Preparation

1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.

2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

Southern Living, FEBRUARY 2010