Julie's Craisin Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg
1 (8 ounce) shredded cheese
1 (8 ounce) shredded parmesan
1 pound bacon, crumbled
1 cup sliced almonds, toasted
1 8 ounce package of craisins

DRESSING

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 tsp salt
2 teaspoons mustard
1 cup salad oil

In blender, mix all ingredients except oil. Add oil and blend again.

Award Winning Pumpkin Chili

1 1/2 lbs lean ground beef ( I usually use only 1 lb but for the cook off I used more!)
1 onion diced
1 clove garlic, minced (or more!)
2 cans of Mexican style diced or stewed tomatoes
1 can diced green chilis
1 can of chili beans
1 can black beans, rinsed
1 can pumpkin
1 cup frozen corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Brown beef and add onion.
Add garlic the last few minutes. Drain well. Then add all the rest of the ingredients and put in the crock pot and cook on low all day or 4 hours on high. Yummy! You can also add a can of pinto beans too!

rolo cookes

https://www.sixsistersstuff.com/recipe/rolo-cookies/

INGREDIENTS

• 1 (15.25 ounce) box Devils Food Cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 12 ounces Rolo's caramels (individually wrapped)

INSTRUCTIONS

1. Mix cake mix, oil, and eggs.
2. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
3. Place on greased cookie sheet and bake at 350 for 7-8 minutes.
4. Sprinkle with powdered sugar.

Pumpkin Spice Muddy Buddies

INGREDIENTS

• 6 cups Cinnamon Chex Cereal
• 2 1/2 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups white chocolate chips
• 1 teaspoon vegetable oil

INSTRUCTIONS

1. Pour Cinnamon Chex Cereal into a bowl and set aside.
2. Melt white chocolate chips in a a microwave safe bowl on high for 2 minutes, stirring every 30 seconds until smooth.
3. In a separate bowl, combine powdered sugar, pumpkin pie spice, cinnamon, and nutmeg until fully incorporated.
4. Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly coated.
5. Pour the powdered sugar mixture over the cereal and gently fold until evenly coated.
6. Sprinkle a little extra pumpkin pie spice on top before serving.

Caramel Cheesecake Bars

https://www.sixsistersstuff.com/recipe/caramel-cheesecake-bars/

I can't wait to try these!

Ingredients

      Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
Cheesecake Filling:
• 3 (8 ounce) pkg. cream cheese
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1/2 cup sour cream
Caramel Topping:
• 1/2 cup brown sugar
• 6 Tablespoons butter
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons corn syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. For the crust:
2. Preheat oven to 350 degrees F.
3. In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
4. Press into the bottom of a 9x13-inch baking pan sprayed with nonstick cooking spray; set aside.
5. For the filling:
6. In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
7. Beat in eggs, 1 at a time.
8. Add sour cream and mix again until smooth.
9. Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
10. Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
11. Remove from the oven, and let cool for an hour.
12. For the caramel topping:
13. Combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved.
14. Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
15. Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
16. Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake, smooth and let sit until cool.
17. Cut into squares and serve.

Mexican Quinoa Salad

https://www.cookingonthefrontburners.com/2016/03/29/mexican-quinoa-salad-jalapeno-vinaigrette/


yuuuummmm

INGREDIENTS

• 1 cup uncooked quinoa
• 2 cups water (or vegetable broth)
• 1/2 large red pepper diced
• 1/2 large orange pepper diced
• 11 oz canned corn drained
• 15 oz black beans, rinsed and drained
• 4 green onions sliced
• 1/4 cup chopped cilantro
• 1/2 avocado diced
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 teaspoons minced fresh jalapenos
• 1/2 teaspoon dijon mustard
• 1 small garlic clove minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cilantro

DIRECTIONS

1. Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
2. In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
3. In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
4. When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
5. This can be served warm or chilled