O my yum!!! Who doesn’t love Coffee Cake?!?! I’m a team Apple gal since pumpkin just isn’t my jam! So when autumn hits, apples galore!!!

One of my favorite fall recipes happens to be Apple Butter Coffee Cake! This recipe does take some time, so it’s on my “only make one time a year” list! Definitely worth the effort that’s for sure. Beyond delicious, so make sure you make plenty.

Ingredients

• 1 cup butter
• ½ cup milk
• 2 packages dry yeast
• ¼ cup warm water
• 3 eggs, separated, reserve the egg whites
• 2 ½ cups flour
• ¼ teaspoon salt
• ¼ cup sugar

Filling
• ½ cup walnuts, chopped
• ½ cup raisins
• ½ cup milk
• 1 cup apple butter
• Reserved egg whites
• 1 cup sugar

1.Heat butter and milk over low on the stovetop until butter has melted. Cool to lukewarm.

3.Sift in the flour, salt, and sugar. Beat until the mixture is smooth and
creamy.

4.Cover bowl and refrigerate overnight.

5. The next day, blend walnuts, raisins, milk and apple butter in a saucepan over medium-low heat.

6 Stir until mixture thickens. Let cool.

7. Beat egg whites until stiff.

8. Slowly add in the 1 cup of sugar.

9. Pour into the cooled apple butter walnut mixture.

10.. Divide dough into two equal pieces (4 if using 2 small bread pans) and dust each with flour.

11. Roll out (one at a time) to make a large circle.

12. Pour half of the walnut filling onto the dough and spread out over the dough.

13. Roll up jelly-roll fashion. Set aside and roll our second piece of dough and repeat process.

14. When done, twist the two pieces of filled dough
together, making a braid or twist.

15. Place in carefully in bread pan. Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees. Bake for 40-45 minutes.

16. Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a vanilla glaze.

Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.

Can you believe it!!! We are half way through October!!!! Which means Turkey Day is not that far away! I don’t know about you, but we tend to over cook on Thanksgiving and end up with leftovers galore. Our eyes are ALWAYS bigger than our stomachs. I also don’t know why we feel the need to make every single side dish known to man. No reason to have 628 different side dishes, but we do it every year thinking this year will be different. We will actually eat ALL the food. We never come close!

Since we will be chillen at the Cowboys/Indians game this Thanksgiving hopefully celebrating a Cowboys win, we had a yummy Turkey dinner not to long ago and had plenty of leftovers to play with. One of my yummy left over creations just happened to be an Instant Pot Turkey Noodle Soup. Enjoy!

• 2 cups cooked turkey breast, chopped
• 1 tablespoon butter
• 2 cloves garlic, minced
• ½ white onion, chopped
• 3 celery stalks, chopped
• 12 ounce bag frozen mixed vegetables
• 1 cup macaroni noodles
• 4 cups chicken broth
• 1 tablespoon oregano
• 1 teaspoon salt
• ½ teaspoon ground pepper

1.Turn Instant Pot on to saute mode and add the butter, onion and garlic to the inner pot. Cook while stirring for 1-2 minutes.

2. Add your veggies.

3. Add your turkey.

4. Add your noodles.

5. Pour in your broth.

6. Add those spices. Close the instant pot lid and turn pressure valve to seal. Cook on manual
high pressure for 12 minutes. Allow for a quick pressure.

7. Serve & Enjoy!

Can you believe it?!?! It’s already October! Just a few short weeks until Halloween is here!!!! To be honest, I was never that into Halloween as a kid. It was fun to dress up, but I just didn’t get overly excited about it. I was more of a Thanksgiving/Christmas season kiddo. I loved that big turkey dinner and I was all about Santa Clause and those presents.

Now that I’m an adult however, I feel I grow to like Halloween more and more every year! Between all the yummy Halloween treats and the cute decor, how can you not love all things Halloween? My second favorite time of the year when it comes to home life.

One of my biggest hits last Halloween season was the Dunkaroos Halloween Edition Dip I made. My family enjoyed it so much, it was number one on my Halloween dessert request list.

​Enjoy!

• 1 Box Halloween Funfetti (Vanilla Cake Mix will work too. You just need to add extra sprinkles)
• 8oz Container Coolwhip
• 1 Plain Yogurt Cup
• Halloween Sprinkles
• Teddy Bear Cookies for dunking

Take your box of Funfetti & pour it into a large mixing bowl. Then add your yogurt cup.

Scoop your Coolwhip out of the container and place it in your large mixing bowl.

Mix well. You can also use your hand mixer if you have one handy. The Dunkaroo batter does take awhile to mix throughly.

Add those extra sprinkles! What’s Dunkaroo Dip without those sprinkles?

Scoop your Dunkroo Mix into a small bowl. Then grab those cookies for dunking!

Serve & Enjoy!

On Sunday my family and I attended the Busti Apple Festival in Busti, NY! A yearly tradition for us! While at the Busti Apple Festival, we picked up apples & cider! That evening I decided to whip up some of my famous Apple Cider Sangria & make an Apple Pie!

​Curious on how to make that cider? Of course you are! That’s why you’re here. Keep on scrolling to find out how you can make a pitcher of this yumminess in your very own home :)

• 1.5 Liter Bottlr Moscato
• 4 Mini Bottles Carmel Vodka
• 2 Red Apples
• 1 Green Apple
• Handful of Grapes
• Half Lemon
• Apple Cider

Pour the bottle of Moscato into a large pitcher. This is a fabulous recipe to use that random bottle laying around you received for a gift since quality does not matter!

Squeeze that half Lemon into the pitcher. Then toss the squeezed lemon into the pitcher.

Chop up your green & red apples. Then toss your apples & grapes into the pitcher.

Now mix in your caramel vodka and top off with cider. The caramel vodka has a very strong caramel taste. I suggest using 4 since you do want to taste the cider! Too much vodka and this will turn into Carmel sangria ;-)

After your Apple Cider Sangria is all mixed together, toss it into the refrigerator for an hour or so. You want the fruit flavors to soak a bit before serving.

Serve & Enjoy!

Ahhhhhhh fall! ‘Tis the season of all things pumpkin! I may not be the biggest pumpkin fan. Actually, I’m not a pumpkin fan at all. I know, I’m going to basic girl hell for this! Don’t worry though, what I lack in Pumpkin I make up with all things apple since I’m a team apple girl!

Just because I may not care for pumpkin doesn’t mean I don’t have a pumpkin recipe or two up my sleeve for fall get togethers! I know I’m in the minority with my feelings about pumpkin & I won’t let my guest suffer for it.

This Pumpkin Cheesecake Dip has been in my family forever! Literally. I can’t remember a fall family get together without it. Before Cheesecake Pudding was a thing, I remember my grandma using vanilla pudding. So if you’re a team pumpkin gal & need an easy peasy, crowed pleasing recipe, I guarantee this Pumpkin Cheesecake Dip will do the trick!

• Cool Whip
• 1 Package Cheesecake Pudding Mix
• 1 Can Pumpkin Purée
​• Cookies for Dipping

Take your container of Cool Whip & your can of Pumpkin Purée and pour them into a large mixing bowl.

Mix Well.

Take your packet of Cheesecake Pudding Mix and add it to your large bowl.

Mix Well!

Serve & Enjoy!