The Secret Spa in Your Kitchen - Pumpkin Puree Exfoliating Facial Mask

Pumpkin Puree Exfoliating Facial Mask

*Pumpkins are not only a festive symbol of fall, they are also high in Vitamin C, which helps build and heal skin tissue. Honey makes a great base for any mask.

1/4 cup pumpkin puree

1/4 teaspoon ground cinnamon

1/2 tablespoon olive oil

1 tablespoon honey

Mix ingredients together. Slather mixture on face and let sit for 10 minutes. Rinse with warm water. *This mask may be messy but the end result is worth it.

Harvest Baked Acorn Squash

This is another new found recipe from Kraftfoods.com. After reading the reviews (and realizing I didn't have any crackers), I substituted crushed walnuts for the crackers and added in some craisins. Next time, I will also add more spice. It had great taste, but we like things to have lots of flavor.

Harvest Baked Acorn Squash

2 medium acorn squash (1-1/2 pound each)

2 cups finely chopped apple

1/4 cup apple juice

1 tablespoon butter, melted

1 tablespoon brown sugar

2 teaspoons lemon juice

1/2 teaspoon ground cinnamon

32 wheat thins crackers, coarsely crushed

1/3 cup raisins

Preheat oven to 400 degrees. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13x9-inch baking dish. Add enough water to fill dish 1/2-inch deep. Bake 40-45 minutes or until squash is tender. Remove squash from dish; cool slightly.

Scoop cooked squash from shells into medium bowl, leaving 1/4-inch thick shells; set shells aside. Add apples, apple juice, butter, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in crackers and raisins; spoon evenly into shells. Return filled sides up, to baking dish.

Bake 10 minutes or until heated through.

Cheese Pumpkins

A couple of years ago, I made these Cheese Pumpkins. Warning: 1) They tasted good and looked cute but were extremely time consuming 2) Do not be afraid of the phrase "cheese food".

Cheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from 8 ounce container), well chilled

2 teaspoons finely chopped peanuts

4 butter-flavored pretzel spindles ro sticks, broken in half

16 tiny pieces of fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10-15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. *Note: I would keep all the other "pumpkins" in the fridge until you are ready for them so they don't get soft.* Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Slow Cooker Lasagna

The other day I was looking for a fast yet somewhat healthy recipe to make. While browsing through the recipes over at Kraftfoods.com, I found this recipe. I always read some of the reviews to make sure it really isn't going to be spit-out-nasty food, but the reviews raved about how delicious and easy it was to make. I was sold! I did substitute ground turkey and added some minced garlic and Italian seasoning when cooking the meat. The reviews were right! It was good and easy to make! Although I must make a note here and say that Sissy's lasagna is still my favorite!!!

Slow Cooker Lasagna

1 pound ground beef

1 jar (24 ounce) spaghetti sauce

1 up water

1 container (15 ounces) ricotta cheese

1 package (7 ounces) shredded mozzarella cheese, divided

1/4 cup grated parmesan cheese, divided

1 egg

2 tablespoons chopped fresh parsley

6 lasagna noodles, uncooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Homemade Bread Day

This is not exactly homemade bread ... How many of you go to Red Lobster just for their biscuits? My hand is raised. They are so good! Now, no more going out - you can make them in your very own kitchen. Unless of course you want an excuse to not cook - then head on over to Red Lobster.

Red Lobster Cheddar Bay Biscuits

2-1/2 cups Bisquick baking mix

4 tablespoons cold butter (1/2 stick)

1 heaping cup grated Cheddar cheese

3/4 cup cold whole milk

1/4 teaspoon garlic powder

Brush on top

2 tablespoons butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

Pinch salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. you don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in microwave. Stir in 1/2 teaspoon garlic powder and dried parsley flakes. Use a brush to spread garlic butter over the tops of all the biscuits. Use up all of the butter.

Recipe from Top Secret Recipes