• Pumpkin Overnight Oats 

• • • 1/2 cup oats 
    • 1/2 cup milk (dairy or non-dairy) 
    • 1/4 cup pumpkin puree 
    • 1/4 tsp vanilla extract 
    • 1/2 tsp pumpkin spice 
    • 2 tbsp maple syrup (to taste)
    • Optional toppings: chopped pecans/walnuts, pumpkin seeds or granola 
      • In a container, mix together milk, pumpkin puree, oats, vanilla, pumpkin spice and maple syrup 
      • Seal the container and refrigerate for at least 4 hours or overnight 
      • In the morning, you’ll be left with delicious pumpkin and vanilla overnight oats 

• Pumpkin French Toast Sticks 

• • • 6 slices of thick bread 
    • 3 large eggs 
    • 1/2 cup milk (dairy or non-dairy) 
    • 1/4 cup pumpkin puree 

      

    • 2 tbsp brown sugar 
    • 1 tsp vanilla extract 
    • 1 tsp pumpkin spice 
    • Pinch of salt 
    • 2 tsp butter 
      • Cut each slice of bread into 3 sticks 
      • In a shallow dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin spice and salt until consistency is smooth 
      • Dip each bread stick into the mixture, making sure the drip off excess so the bread doesn’t get soggy 
      • Heat a skilled over medium heat and melt butter 
      • Cook the sticks in batches, turning them until all sides are golden brown and crispy 
      • Stack them up and serve these fall inspired french toast sticks

• Fall Harvest Salad 

• • • 2 1/2 – 3 cups mixed greens (arugula or spinach) 
    • 1/2 apple, thinly slices 
    • 2-4 tbsp dried cranberries (or pomegranate seeds) 
    • 1/4 cup candied pecans or toasted walnuts 
    • 1/4 crumbled feta 
    • Optional: 1/2 cup cooked quinoa 
    • Dressing: (maple Dijon vinaigrette) 
      • 1 1/2 tbsp olive oil
      • 1 1/2 tsp apple cider vinegar 
      • 1 1/2 tsp maple syrup 
      • 1/2 tsp Dijon mustard 
      • Pinch of salt and pepper (to taste) 
        • Mix together olive oil, vinegar, maple syrup, mustard and seasonings in a bowl 
        • In a large bowl, combine greens, apple slices, cranberries, nuts, cheese and quinoa (if using) 
        • Add dressing to salad and you have a fall inspired sweet salad

• Pumpkin Gouda Pizza 

• • • 12 oz pizza dough (store bought or homemade) 
    • 3/4 cup pumpkin puree 
    • 1 tbsp olive oil
    • 1 small garlic clove, minced 
    • 1/2 tsp thyme 
    • 1/4 tsp nutmeg 
    • Salt and pepper, to taste 
    • 1 1/2 cup shredded Gouda cheese 
    • 1/2 cup baby arugula (for topping) 
    • Optional toppings: cooked bacon crumbles and toasted pecans 
      • Preheat oven to 475 degrees Fahrenheit 
      • In a small pan over medium heat, warm olive oil and garlic until fragrant
      • Stir in pumpkin puree, thyme, nutmeg, salt and pepper 
      • On a floured service, roll out dough into a 12-inch circle 
      • Spread pumpkin sauce over dough. Top with Gouda cheese (bacon/pecans if you choose to use) 
      • Transfer pizza to a baking sheet 
      • Bake for 10-12 minutes or until crust is golden brown and cheese has completely melted 
      • Remove pizza from oven and let sit for 5 minutes
      • Garnish with fresh arugula and enjoy a crispy pumpkin and Gouda slice! 

• Caramel Apple Cider Floats

• • 2 cups apple cider 
  • 2 scoops vanilla ice cream 
  • 2 tbsp caramel sauce 
  • Whipped cream (optional) 
  • Ground cinnamon or apple pie spice (optional for topping) 
  • Apple slices (optional) 
    • Drizzle caramel sauce inside two tall glasses 
    • Divide apple cider evenly between the glasses 
    • Drop a scoop of vanilla ice cream into each glass (or more if desired) 
    • Add whipped cream, more caramel, and a sprinkle of cinnamon. Garnish with apple slice 
    • Serve with a spoon and straw and enjoy this sweet apple cider and vanilla concoction 

Mummy Pretzel Rods: 

• 1 Bag of pretzel rods 
• 1 bag of white chocolate chips (or melting wafers) 
• Candy eyeballs
• Ziploc bag
  • Line a baking sheet with parchment paper 
  • Place the chocolate in a microwave safe bowl
  • Microwave chocolate in 30-second intervals until chocolate is fully melted 
  • Once chocolate is melted, dip each pretzel rod ⅓ of the way into the chocolate 
  • Place the chocolate covered pretzel onto parchment paper 
  • Take a ziploc bag and put in excess chocolate 
  • Cut a small hole on the corner of the bag 
  • Lightly drizzle the chocolate back and forth on the pretzel rods to give the illusion of a mummy wrapped up 
  • Stick two candy eyeballs at the top of the pretzel 
  • Let chocolate rods sit until firm in the refrigerator, then enjoy!

Halloween Bark: 

• 1 bag of white melting chocolate (any color will do fine) 
• Halloween eyeballs and sprinkles
• Halloween Oreos
• Any other toppings you would like 
  • Melt the chocolate in a microwaves safe bowl in 30 second intervals until the chocolate is completely melted 
  • In a square or rectangular sheet pan, line with parchment or non-stick paper 
  • Pour chocolate onto parchment lined sheet pan
  • Immediately all in decorations like Oreo’s, eyeballs and sprinkles (if chosen) 
  • Let firm in refrigerator 
  • Once firm, get ready to break things! Take a mallet or end of a butter knife, and start breaking up the chocolate 
  • Once chocolate is at desired size, you are done! 

Chocolate Halloween Popcorn Balls: 

• 2 bags of popped popcorn 
• ½ cup unsalted butter 
• ½ cup light brown sugar 
• ½ cup light corn syrup 
• ¼ cocoa powder 
• 1 teaspoon vanilla extract (or measure with your heart) 
• 1 cup mini marshmallows (optional)
• ½ cup mini chocolate chips 
• Any additional add-ins like M&Ms, crushed pretzels or candy corn
  • Put popped popcorn in a large bowl 
  • In a saucepan, melt the butter over medium heat 
  • After melted, stir in corn syrup, brown sugar, cocoa powder and salt 
  • Bring to a boil and let it bubble for 2 minutes, stirring constantly 
  • Do not let the mixture burn!!
  • Add in marshmallows (if using) and melt until smooth 
  • Take mixture off heat and add in vanilla extract 
  • Pour the mixture over the popcorn and make sure everything is evenly incorporated 
  • Fold in any extra add-ins you want 
  • Shape the popcorn-chocolate mixture into balls, placing them on a non-stick surface when done 
  • Add any extra decorations 
  • Let the popcorn balls sit for about 30 minutes, or until firm and now you have a festive sweet treat for movie night!