Apple Pie Moonshine

Apple Pie Moonshine

2 cups Everclear

1/2 gallon apple juice

1/2 gallon apple cider

4 cinnamon sticks

2 cloves

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

In a large pot, bring the cider, juice, cinnamon sticks, cloves and both sugars to a boil. Then remove from heat and let it come to room temperature.  Once cooled, add the Everclear and vanilla extract. Place in mason jars with an additional cinnamon stick. Make sure the jars are sealed and keep in a dark place for about 2 weeks. Enjoy

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal

1 can of pumpkin puree (15 oz)

1/2 cup brown sugar

2 eggs

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1 1/2 cups whole milk

2 1/2 cups dry old fashion oats

Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt and baking powder until combined. Whisk in the milk. Next, add the dry oats into the pumpkin puree.

Coat an 8x8 baking dish with a non-stick cooking spray.. Pour the pumpkin mixture into the baking dish and cover with tin foil. Bake for 30 minutes, then remove the tin foil and bake for an additional 15 minutes. Serve warm or refrigerate and re-heat when ready. Enjoy!

Hot Peanuts

Hot Peanuts

2 cups of dry roasted peanuts (not salted)

2 teaspoon vegetable oil

2 teaspoons chili powder

1 teaspoon cayenne 

1/2 teaspoon garlic salt

Using a medium sized skillet, heat the oil over medium heat. Add the peanuts, chili powder and cayenne. Mix thoroughly and cook for around 2 minutes until heated through. Place the peanuts on some paper towels to drain some of the oil. Sprinkle the garlic salt over the peanut while still warm. Let them come to room temperature before storing in air tight containers. Enjoy!