Ingredients:

1 teaspoon butter
4 firm, tart apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to melt completely.  Add the apples and stir to cover with the melted butter.  Sprinkle the cinnamon over the top of the apples.  Continue cooking on medium heat about 10 minutes or until the apples are fork tender.  Top your favorite ice cream, pancakes, pound cake or any other dessert or food.

Have you ever reminisced over candy from days gone by? Or walked into a store and noticed they have your favorite childhood candies? Yes those were the days. The days when you were able to play outside before sundown knowing that you had better be in the house before the first street light came on or else. You remember those days when roller skating, hide-n-seek, and freeze tag were popular games.

The Autumn Harvest Thanksgiving Nostalgic Candy Basket makes the perfect gift or centerpiece for the Thanksgiving season. Filled with good old fashioned candy this delightful basket will make children of all ages happy and satisfied.

The Autumn Harvest Thanksgiving Nostalgic Candy Basket includes candy you remember like:

Apple Heads
Pop Rocks
Necco Roll
Pixy Stix
Bottle Caps
Red Candy Buttons
Saf-T-Pops
Candy Cigarettes
Unicorn Pop
Wax Lips
Giant Smarties
Bullseye’s Caramel Creams
Candy Necklace
Jujubes
Bullseye’s Caramel Creams
Bazooka
Licorice Pipe
Mary Janes

Each box of candy contains over 50 pieces (a mixture of small, medium, and full size candies). Some items may be substituted when necessary.

Total weight: 3 pounds.
$24.48 Product by Candy Crate.

This is a great basket to take along when you have class reunions, girlfriend get-a-ways, and for other events where childhood memories will be a topic of conversation. Don’t let this treasure find go without getting one for yourself. Pick up one of these baskets and watch the talks of days gone by liven up as people take a lick of Unicorn Pop or pretend to smoke a Candy Cigarettes.

Click here to order The Autumn Harvest Thanksgiving Nostalgic Candy Basket now.

Ingredients:

1 1/2 cups apple juice
1 cup pineapple juice
1 cup fresh pumpkin, peel and cut into small chunks
2 teaspoons honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions:

Place the apple juice and pineapple juice into the blender.  Add the pumpkin chunks to the juice.  Blend until beginning to smooth.  Pour the honey into the blended mixture.  Sprinkle in the cinnamon and nutmeg on top.  Blend until all the ingredients are mixed together.  Pour into a pitcher and refrigerate until ready to serve.  Best when served chilled.

Ingredients:

4 ham steaks
2 tablespoons of canola oil
2 pickles, cut into 4 long strips
4 black olives, cut into 3 slices each
4 hard cooked eggs, cut in half
Red pimento
8 baby carrots
4 pieces of string cheese

Instructions:

Place the canola oil in a large skillet over medium heat.  Place the ham steaks into the skillet.  Fry 4 minutes or until slightly browned. Turn and continue browning 3 minutes or until cooked through.  Remove from the skillet and drain on a piece of paper towel.  Place a ham steak on a plate.  Place one slice towards the bottom of the ham steak for a mouth.  Place 3 slices of olive on the pickle for teeth.  Cut the rounded back off of each egg half.  Place the eggs on the ham slice for eyes.  Place a piece of pimento on each egg white to make them look bloodshot.  Place a carrot on each side of the ham slice for ears.  Use the string cheese on the top of the ham slice for hair.  Serve to your children for a treat on Halloween.

Ingredients:

16 medium sweet onions
1/3 cup canola oil
3 tablespoons all purpose flour
1 1/2 cups milk
1 cup American cheese, shredded

Instructions:

Place the peeled in onions in a large saucepan.  Cover with water and place on medium high heat.  Bring the onions and water to a rolling boil.  Continue to boil 8 minutes or until the onions are tender.  Drain the onions well and set aside to cool slightly.  Place the oil in the pan used to boil the onions.  Stir the flour into the oil.  Blend in the milk thoroughly.  Place the heat on the lowest temperature. Cook stirring continuously until the mixture thickens about 5 minutes.  Once the mixture has thickened sprinkle in the cheese.  Continue to cook, stirring continuously until the cheese has totally melted.  Stir in the onions back into the mixture.  Continue cooking 5 minutes or until completely heated through.

Ingredients:

1 1/2 pound lean ground beef
1 egg
1 teaspoon pepper garlic salt
1 1/3 cup bean sprouts

Instructions:

Break up the beef into a large mixing bowl.  Add the egg and pepper garlic salt.  Mix together with your hands until completely blended.  Add the bean sprouts and mix until the bean sprouts are distributed throughout the meat mixture.  Form the mixture into desired size patties.  Place a scant amount of water, just enough to cover the bottom, of a large skillet.  Place over medium heat.  Place the patties into the skillet.  Brown 10 minutes.  Turn the patties over.  Continue to brown another 8 minutes or until the patties are cooked through and done to your liking.

Ingredients:

3 (14 ounce) cans chicken broth
3 cups water
1 butternut squash, cut in half and seeded
3 green apples, peeled, cored and diced
1 onion, diced
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream

Instructions:

Pour the water and the broth into a large soup pot.  Place the squash, apples and onion into the broth.  Sprinkle in the rosemary, marjoram, salt and pepper.  Stir to combine the ingredients together.  Place the pot of medium high heat.  Bring the mixture to a complete boil.  Turn the heat to medium and cook uncovered for 50 minutes.  With a slotted spoon remove the squash from the soup.  Take the pulp out of the peel. Place the pulp back into the soup.  Puree the soup in small batches in the blender until it reaches a smooth consistency.  Place the soup back into the soup pot.  Place the pot back over medium high heat and return it to a rolling boil.  Once boiling well remove from the heat and stir in the heavy cream.  Serve warm after garnishing with fresh parsley.

Ingredients:

4 egg yolks
4 egg whites
1 cup sugar + 1 teaspoon sugar
1/2 teaspoon cinnamon + 1/4 teaspoon cinnamon
1 cup butter, melted + 1/3 cup butter, do not melt
1 1/2 cup flour
3 sweet apples, cored, peeled and thinly sliced
3/4 cup brown sugar
3 tablespoons water
1/3 cup corn syrup
1/4 cup sweetened condensed milk

Instructions:

Place the egg yolks in a large mixing bowl.  Add 1 cup sugar and the 1/2 teaspoon cinnamon to the eggs.  Beat 3 minutes.  Pour in the melted butter and beat an additional 1 minutes.  Add the flour and continue beating until the mixture becomes very smooth.  Place the egg whites in a separate bowl.  Beat until light peaks begin to form.  Place the beaten egg whites into the egg yolk mixture and mix to combine well.  Heat the oven to 375 degrees.  Spray a square baking pan with a non stick cooking spray and dust with flour.  Pour the cake mixture into the prepared pan.  Place the apple slices on the top.  Put the 1 teaspoon of sugar and 1/4 teaspoon of cinnamon into a bowl and toss to combine.  Sprinkle over the top of the cake.  Bake 45 minutes or until a knife inserted in the center of the cake comes out clean.   Place the brown sugar in a saucepan.  Pour the water in on top of the brown sugar.  Pour in the corn syrup and mix well.  Place the pan over medium low heat.  Cook 3 minutes, stirring continuously until the brown sugar has fully dissolved.  Add the butter and continue cooking 2 minutes, stirring constantly until the butter has melted.  Turn off the heat and add the milk to the mixture.  Stir to mix all together completely.  When the cake is done allow it cool about 10 minutes.  Cut the cake into squares. Serve with the warm topping poured over the top of square.

Ingredients:

1 1/2 cup apple cider, unsweetened
1/3 cup light brown sugar, packed
5 cloves
2 cinnamon sticks

Instructions:

Place the apple cider into a saucepan over medium heat. Add the brown sugar and stir until starting to melt. Add the cloves and cinnamon sticks. Stir often cook the mixture for 15 minutes or until it begins to thicken and is reduced to just shy of 1 cup of liquid. Serve warm over pancakes or waffles.