Friendsgiving part 2

Apple-Pear Crisp


  •  1 spray(s) cooking spray
  • 1 pound(s) fresh apple(s), Granny Smith, cored, cut into 1-inch-thick slices
  • 1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
  •  2 tsp fresh lemon juice   
  • 4 Tbsp dark brown sugar, unpacked

Topping  Ingredients

  •   1 large egg(s)   
  •  6 Tbsp dark brown sugar, unpacked   
  •  1/4 tsp table salt   
  •  1 tsp ground cinnamon   
  •  1 cup(s) uncooked rolled oats   
  •  6 Tbsp light butter, melted   


  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.

Stuffed Mushrooms


  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Acorn Squash



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Pineapple Stuffing


  • 1/2 cup margarine
  • 1 cup white sugar
  • 4 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 5 slices white bread. cubed


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
  2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

Pumpkin Spice Latte made in a Crockpot

Maple Pumpkin Spice Lattes

Vegetarian • Gluten free • Makes 14 cups


3/4 cup Pumpkin, canned plain
3/4 cup maple syrup
1 1/3 tbsp Pumpkin pie spice
2 tbsp Vanilla
4 cups Espresso or very strong coffee
1/2 gal Milk

Combine, cover, & cook. Add everything to a slow cooker, whisk it together, and cook on high for 2-3 hours. This makes 14 cups. I make it in a 6-1/2 qt Crock Pot. If your slow cooker isn’t big enough, you can make a smaller batch or cook it in a large pot on the stove. On the stove top, heat it at a low setting so the milk doesn’t scorch. Whether in the slow cooker or on top of the stove, it needs to cook awhile to mull the flavors.

Note about the pumpkin: Some of the pumpkin dissolves into the liquid and flavors it throughout, but some pumpkin will remain undissolved and settle into the bottom of the cooker. I prefer to ladle my latte’s off of the top, leaving the pumpkin in the cooker. But that’s up to you. If you want the actual pumpkin in your mug and not just the flavor, stir the mixture and dip from the bottom when you serve up a cup.


  • To brew espresso strength coffee for this recipe, in a drip coffeemaker use 1.5 cups ground coffee to 4 measuring cups of water. Or, use a cold-brew coffee concentrate; see my post on making iced coffee to learn how to make cold-brew concentrate.
  • To make your own pumpkin pie spice mix, it’s easy to combine the spices from your pantry.
  • For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
  • To make it caffeine-free, substitute decaf coffee or espresso.
  • To make it sugar free, substitute your favorite sugar substitute for the maple syrup.
  • Don’t like maple? Substitute brown sugar for the maple syrup.
  • Spike it with a shot of rum in each mug before adding the hot latte mixture.
  • Top with whipped cream.  Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
  • Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte’s a cup at a time in the microwave.
  • To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste). If not sweet enough, add some sugar or honey.
So I sound this recipe on Pinterest this morning and figured this would be great to share.