Instant Pot Pumpkin Butter

This also makes a quick and easy gift.

Ingredients:

30 oz canned pumpkin
8 oz white grape juice
4 tsp pumpkin pie spice
1/2 cup sugar or natural sweetener

How to make

Combine all ingredients in your Instant Pot and cook for 3 minutes on HIGH pressure.  Allow the pressure to release naturally and cool completely before canning.

Pumpkin Butter

Ingredients:

2 12-oz cans of pumpkin

1/2 cup apple cider

2/3 cup sugar

1/4 cup brown sugar

1 tbsp pumpkin pie spice

1 tsp vanilla

1/2 tsp kosher salt

Directions:

Pour all the ingredients into your slow cooker. Cover and cook for 3 hours on high, stirring every hour. Store in mason jars in your refrigerator.

Chocolate Toffee Bark

Ingredients:

36 saltine crackers

1 cup salted butter

1 cup light brown sugar

1½ cups semi sweet choc chips

1½ cups mixed toppings (such as chopped nuts, cookies, candies, and pretzels)

Directions:

1. Preheat the main oven to 300 degrees

2. Line a rectangular baking pan with parchment paper.

3. Place the saltines in a single layer in the base of the baking pan.

4. In a saucepan, melt the butter and sugar. Bring to a boil until the thermometer reads, 280 degrees .

5. Pour the mixture immediately over the saltines.

6. Place in the oven and bake for 5 minutes.

7. Take out of the oven and set to the side.

8. In the meantime, in a microwave-safe bowl, melt the choc chips in the microwave, removing at 25-second intervals to stir.

9. Pour the melted chocolate over the candy in the baking pan.

10. Scatter over the toppings and slice into portions while warm.

11. Allow to cool completely before storing in airtight container in the refrigerator.

Cow Pies

 

Ingredients:

2 cup white sugar

1/4 cocoa powder

1/2 cup milk

1/2 margarine

1 tsp vanilla extract

1/2 peanut butter

3 cups quick cooking oats

Directions:

Add sugar, cocoa powder, milk and margarine to a pan and bring to a boil. Allow to cool slightly and stir in the vanilla extract, salt, peanut butter and oats. Line a tray with waxed paper and use a scoop to drop the batter on waxed paper in a round shape.  Store in an airtight container when set.

Birthday Cake Fudge

This is a favorite of a dear friend so I make it for her every year.

Ingredients:

1/2 cup unsalted butter

2 cups granulated sugar

3/4 cup full fat sour cream

1 tsp. salt

12 oz. pkg. white chocolate chips

7 oz. jar marshmallow creme

1 tsp. vanilla extract

1/4 cup dry white cake mix

Sprinkles for decorating

Directions:

Line an 8″ square pan with aluminum foil with non stick cooking spray. In a heavy sauce pan over low heat, add the butter. Stir constantly until the butter melts. Turn the heat to medium and stir in the granulated sugar, sour cream and salt. Stir constantly while making the fudge. Cook until the fudge reaches 235° on a candy thermometer. Stir in the white chocolate chips and marshmallow creme. Stir until the fudge is smooth and combined. Remove the pan from the heat. Stir in the vanilla extract and white cake mix. Mix until well combined.  Pour into the prepared pan and decorate with sprinkles.

Hot Chocolate Fudge

These tasty little treats look just like a mug of hot cocoa topped with whipped cream and marshmallows.

Ingredients:

1 cup white chocolate chips

14 ounces canned sweetened condensed milk

2 cups dark chocolate chips

Butter (for greasing the pan)

1½ cups mini mallows

Directions:

1. In a microwave-safe bowl, stir together the white chocolate chips and 3 tbsp. of milk.

2. In a separate microwave-safe bowl, stir together the dark chocolate chips and remaining milk.

3. Line a square baking pan with foil and grease liberally with butter.

4. Melt the dark chocolate mixture in a microwave, stirring every 30 seconds.

5. Pour the dark melted chocolate into the prepared pan. Smooth the surface with a greased rubber spatula. Refrigerate while preparing the white layer.

6. Melt the white chocolate mixture using the same process as before.

7. Carefully spread the melted white chocolate over the semi-chilled dark chocolate layer in the pan.

8. Sprinkle with mini mallows, gently pressing down into the chocolate.

9. Refrigerate for 4-5 hours or until firm.

Maple Glazed Walnuts

This is a very easy to make gift because the slowcooker does most of the work.  I’m kind of a simple gal so I just like to package them in a disposable container and sometimes I slap a crocheted ornament on top for decoration.  If you want to feel the full Martha Stewart fantasy, you could use cute cookie tins, ribbon,  glitter, etc.

 

Ingredients:

20 ounces walnuts

5/8 cup maple syrup

5/8 cup butter

1 ½ teaspoons pure vanilla extract

Directions:

Put everything into the slow cooker and cook for approximately 2 hours on low.  Stir the mixture occasionally to make sure that all walnuts are equally coated. When nuts are ready, cool them on a sheet of parchment paper. If you are going to use them soon, you can just keep it in a zip-lock bag before serving. If you want to store walnuts for later, put them in the freezer.