Pumpkin Pie Spice Kettle Corn

If you like kettle corn you will love this fall flavor favorite.  You will have to make a special trip to Kroger to make this recipe but it is worth it. 

I know kettle corn is not everyone's favorite and you could leave the extra sugar out if you just want pumpkin pie spice pop corn. 

The Land of Lakes pumpkin pie spice butter can only be found at Kroger.  I had looked for it at different stores when I would be shopping and never found it.  Then I went on line and looked to see who was carrying it.  If you live outside Alabama you might have another store that carries it too.

Measure out 1/2 cup popcorn kernels

1 Tablespoon oil.  I think I would use coconut oil next time.

Place the kernels in the pan.

Make sure they get coated with the oil.  There's not a lot of oil in the pan.  Cover and turn eye to medium heat.

While the corn is heating up measure out 1/4 cup of the butter

3 Tablespoons sugar.  I would not use that much next time.  I thought it was too much.

1/2 teaspoon salt.  I wouldn't use as much salt either.

After the first kernels start popping add the butter.  Swirl around until it melts good. Recover and continue popping.

When the popping slows add the salt and sugar.

Cover the pot and shake it well to mix the sugar and salt. Let it finish popping.

Then enjoy your nice fall treat.

Pumpkin Pie Spice Kettle Corn Recipe

1 Tablespoon vegetable oil
1/2 cup popcorn kernels
1/4 cup Land of Lakes Pumpkin Pie Spice butter spread
3 Tablespoons sugar
1/2 teaspoon salt
1/2 cup red skin peanuts.  I did not add these but feel free to add if you like.

Sweet Potato Salad with Brussels Sprouts

Those of you that have followed me for a while know that I like to find dishes with brussels sprouts in them.  Last week the new Taste of the South magazine came and there was a recipe for a dish with both sweet potatoes and brussels sprouts.  It just screamed fall.  Now if the temperatures would just agree.  I keep waiting for our one day of fall before winter sets in.

This is a nice colorful dish. 

You might need to add a few things to your grocery list so you can make this.

Chop a red onion. I usually use sweet onions but the recipe called for red.  I think it would work with either.

I used thawed frozen brussels sprouts.  I cut them in half.  About a pound.

Peel and chop about 2 1/2 pounds of sweet potatoes.

Measure out about 2 Tablespoons oil.  The recipe called for canola oil and I usually use olive oil.  I will use olive next time.

Pour over the veggies and then stir well.

Spread out the veggies on a baking sheet.  I lined it with the non stick foil.  You know I like ease of cleanup.  Place in a 425 oven.  Bake for 20-25 minutes.  Stir occasionally.

After 10 minutes.

While the veggies are cooking mix up the dressing.  5 teaspoons whole grain Dijon mustard

1 Tablespoon red wine vinegar

After an additional 10 minutes.  Back in for about 5 minutes.

2 teaspoons oil again I would use olive oil next time.

1/4 teaspoon smoked paprika

I still had some fresh parsley.

Chop that up and throw in.

The veggies are ready.

Let the cool for a few minutes.

Then put in a bowl.

Pour dressing on top.

Stir well.

And for the final touch add some roasted, salted pumpkin seeds about 1/4 cup.

Sweet Potato Salad with Brussels Sprouts Recipe

2 1/2 lbs sweet potatoes, peeled and cut into 1 inch cubes
1 pound brussels sprouts halved
2 cups coarsely chopped red onion
2 Tablespoons canola oil
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 teaspoons whole grain Dijon mustard
2 teaspoon canola oil
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh sage (I left this out.  I don't like sage)
1 Tablespoons red wine vinegar
1/4 teaspoon smoked paprika
1/4 cup roasted salted pumpkin seeds

Dark Chocolate Halloween Chip Cookies

I really enjoyed having those cookies in the freezer during the summer.  So I have put a couple of fall cookies in the freezer lately.  It's nice to be able to bake some fresh cookies when you need or want some.  Today I am sharing the dark chocolate ones. 

These dark chocolate ones remind me of the lumps of coal Christmas cookies I make. 

Sorry for the dark picture.  I was having lighting problems in the kitchen.  Too much sun coming in through the sky lights.

Start with two sticks softened butter.

Add 1 cup sugar and 2/3 cup brown sugar to the butter.  Whip until fluffy.

Add 2 eggs

2 teaspoons vanilla

This recipe calls for the special dark cocoa.

2/3 cup of the Hershey's special dark cocoa powder

1/4 teaspoon salt

1 teaspoon baking soda

2 cups all purpose flour.

Mix well.  That is a rich dark batter.

Add 1/2 cup peanut butter chips

1/2 cup white chocolate chips

1/2 cup mini Reese's Pieces baking candies

1 cup semi sweet chocolate chips.  The recipe calls for the Nestle Halloween baking chips. I had seen them until I needed them.  So I just used regular semi sweet chocolate chips.

That is a chip filled cookie dough.

I scooped them out and put them in the freezer to get firm. 

Then when I need some I got some out.  Baked in a preheated 350 oven for about 8-10 minutes. If you like you could add a few extra chips on top.

And enjoy.

 Dark Chocolate Halloween Chip Cookies Recipe

2 cups all purpose flour

2/3 cup Hershey special dark cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup softened butter

1 cup sugar

2/3 cup brown sugar

2 eggs

2 teaspoon vanilla

1 cup Nestle Halloween baking chips or semi sweet chocolate chips

1/2 cup peanut butter chips

1/2 cup white chocolate chips

1/2 cup mini Reese's Pieces baking candies

Preheat oven 350.  Bake for 8-10 minutes.