Thanksgiving in Encinitas CA

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• CA, encinitas, Encinitas Neighbors California, Encinitas residents, Garden of Eden Organics, Harvest Apples, Julian Fall Apple Festival, San Diego, Thanksgiving
• November 25, 2009

With Thanksgiving right around the corner what better than to enjoy the holidays while avoiding the cold, snowy winter weather in Encinitas, CA.  Enjoy some beautiful ripe, red apples from the Garden of Eden Organics Store in the beautiful Encinitas, California. One of my favorite recipes is the Harvest Apples.  Visit the Encinitas Neighbors California for the exchange of recipes with fellow Encinitas residents. If you are truly an apple fanatic make sure to visit the Julian Fall Apple Festival in nearby San Diego.

Harvest apples

• Prep Time: 10 min.
• Decoration Time: 15 min.
• Difficulty: Easy
• Yield: Makes 12 small apples.

• 12 small apples, washed and patted dry
• 1 bag soft caramels
• 2 tablespoons water
• 36 pieces SNICKERS® Brand Miniatures, roughly chopped
• 12 craft sticks
• Cookie Sheet
• Reynolds® Parchment Paper

• 1. Press the craft sticks into the tops of the apples.
• 2. Melt the caramels with water in a 4-cup, heat-safe glass measuring cup for 1 – 2 minutes in the microwave. Stir occasionally until smooth.
• 3. Dip the apples into the caramel, rolling each apple to cover. Immediately roll in the chopped SNICKERS® Brand Miniatures. Set on a cookie sheet lined with Reynolds® Parchment Paper. Refrigerate for 10 minutes.

• Calories per serving 275
• Total Fat 7 g
• Saturated Fat 2 g
• Trans Fat 0 g
• Cholesterol 4 mg
• Sodium 119 mg
• Carbohydrates 55 g
• Dietary Fiber 4 g
• Sugars 45 g
• Protein 3 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV

Caramel chocolate pumpkin pie

• Prep Time: 20 min.
• Bake Time: 55-60 min.
• Decoration Time: 10 min.
• Difficulty: Easy
• Yield: Makes 12 servings

• 1 ½ cups MILKY WAY® Brand Chocolate Covered Caramels
• 1 can (12 oz.) evaporated milk (reserve one tablespoon for making the chocolate drizzle)
• 1 box (15 oz.) refrigerated pie crust
• 1 can (15 oz.) solid pumpkin
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 2 large eggs
• ¾ cup whipped topping
• 1 9-inch pie plate
• Disposable piping bag, or 2 resealable plastic bags
• Star-shaped pastry tip

• 1. Reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. Roughly chop the rest of the candy.
• 2. Line pie pan with the prepared pie dough. Sprinkle dough with chopped candy.
• 3. In a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the mixture into the pie crust.
• 4. Bake in a preheated 425°F for 15 minutes. Reduce temperature to 350°F, and continue baking for 40-45 minutes. Transfer to a wire rack, and let cool completely.
• 5. To decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
• 6. Fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. Drizzle with caramel sauce over the rosettes.
• Tip: For easy and no-mess chopping, freeze the MILKY WAY® Brand Milk Chocolate Covered Caramels first.

• Calories per serving 239
• Total Fat 11 g
• Saturated Fat 6 g
• Trans Fat 0 g
• Cholesterol 52 mg
• Sodium 238 mg
• Carbohydrates 31 g
• Dietary Fiber 2 g
• Sugars 20 g
• Protein 5 g
• Vitamin A 1%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV