Fall Fun

Don't you just love this time of the year......the colorful leaves, crispy sweater-weather, comfort food, all the decorations, and Thanksgiving and Christmas right around the corner.

I only managed a few fall decorations this year, but today I was inspired to get together some goody bags for Kenzie's teachers. This candy mix goes together quickly and is pretty yummy, too.



Lots of sweet and crunchy all in one bite.....



Here's a few more pictures of my kitchen window and then the foyer table.







Here's the candy recipe if you'd like to try it:
1 box of peanut butter Ritz minis
1 bag of mini-pretzels, any shape
1 large jar of roasted peanuts
1 bag of m&m's
1 bag of candy corn
1/2 c. light corn syrup
1/2 c. butter
2 Tb. vanilla extract
1 t. baking soda
1 c. sugar

In a very large, sprayed roasting pan or cookie sheet, mix together the pretzels, crackers, and peanuts. In a medium saucepan, mix together the sugar, butter and corn syrup. Over medium heat, bring to a boil, stirring constantly for 5 minutes. Remove the mixture from the heat and add the baking soda and vanilla. Pour the hot mixture over the pretzel mix and stir to coat everything. Heat in a 250 degree oven for 30 minutes, stirring at 15 minutes. Pour contents onto wax paper immediately upon removal from oven. Let it cool for just a few minutes, and then start breaking apart the pieces that are stuck together. Let it cool completely. Put into containers (or I used cellophane bags) and add in the m&m's and candy corn. Keep in an airtight container for several days. (Yea...right!)

Say cheese, please!

Tonight for dinner I made a favorite, yumm-o, meal of my family's...teriyaki chicken, twice-baked potatoes and corn-on-the-cob! My fam loves the potatoes so much, they stand in line to kiss me!!*smmmmack*

The potatoes are a Paula Deen recipe that I thought I'd share with you .. I promise, your family will adore you, too.



I've used this teriyaki marinade for so long, I don't recall where I found it. Anyway:
Blend together: 2 tbsp garlic powder, 2 tbsp ginger, 1/2 cup brown sugar, 1 cup soy sauce, 1 cup pineapple juice, and 1/2 cup saki (I've never used the saki when I make this). Divide in half. Use half for marinade (2 hours) and put 1/2 in saucepan and heat. Thicken with cornstarch and use for sauce while grilling. Oh, and use fresh chicken breasts (so much better than frozen).




ENJOY!