Delicious Punch

1 package each of Orange, Lemon, Cherry, and Strawberry Kool-aid (small packets)
1 gallon water
3.5 cups of sugar
1- 46 ounce can of pineapple juice
1- 2 liter bottle of Sprite

Mix all together EXCEPT Sprite. Right before serving add in Sprite. Serve chilled over ice.

*can add orange slices to make pretty

Gluten Free Pumpkin Bread

1 cup pureed pumpkin
2 eggs, room temperature
1/3 cup canola oil
1/3 cup almond milk
1-1/4 cups GF flour blend
1/2 cup GF rolled oats
3/4 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/2 t. pumpkin spice

Preheat oven to 350 degrees. Lightly grease a metal loaf pan and set aside.

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Blend until creamy.

In a separate bowl, mix the flour, oats, sugar, baking soda, cinnamon, and pumpkin pie spice.

Add the dry ingredients into the wet and mix thoroughly until smooth. Pour batter into prepared loaf pan.

Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in pan before removing to a wire rack.

Creamy Bacon Mushroom Thyme Chicken

4 bone-in chicken thighs (can also use boneless thighs or breasts)
1 T. olive oil
2 t. italian seasoning
salt and pepper

Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed

Preheat oven to 350 degrees.

Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.

Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.

Brown Butter Almond Green Beans

1-1/2 pounds washed green beans, trimmed
2 T. unsalted butter
3 T. sliced almonds
sea salt

Melt butter in a small skillet for several minutes over medium-low heat. As butter melts and begins to darken slightly, add almonds. When almonds are just turning golden, remove from heat.

Steam green beans for 5-10 minutes. When they are still bright green and barely fork tender, remove from steamer. Drain and place in serving dish. Pour butter and almond mixture over beans. Sprinkle lightly with sea salt and serve.

Baked Acorn Squash

2 acorn squash, halved and de-seeded
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper

Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.

Churro Popcorn

3 bags microwave popcorn, popped, unpopped kernals removed
3/4 c. cinnamon chips
3-1/2 T. butter
1/2 c. powdered sugar
1/4 c. sugar
1-1/2 t. cinnamon

Stir together sugars and cinnamon. Set aside. Melt cinnamon chips with butter. Drizzle over popcorn. Sprinkle sugar mixture over all and stir together until well coated.

Cookies and Cream Popcorn

3-4 bags kettle corn, popped, any unpopped kernals removed
24 crushed oreos
1 bag white chocolate chips

Mix the cookies with the popcorn in a large bowl. Melt the chocolate chips. Pour over popcorn and stir well until it's all coated. Pour into a single layer on a sheet pan until cool. Break apart.