Make Your Own Natural Healthy Disinfectant Spray

2 Cups Water
1/4 Cup White Vinegar
1/4 tsp. Tea Tree Oil
1/4 tsp. Lavender Oil
Combine and store in a spray bottle. Shake occasionally. Use where ever a disinfectant spray is needed.
http://www.natural-healthy-home-cleaning-tips.com

Aut-yum Leaves

Family Fun Magazine
Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips -- but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.

Ingredients
• 1 egg
• 1 teaspoon of water
• Prepared pie crust
• Mini chocolate chips
• Peanut butter chips
• Raw sugar
• Flour for work surface

Instructions
1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
3. For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

Pie Crust Recipe

This recipe comes from Debbie Bracken’s family and is simple and delicious. The instructions are to cut in half and then in half again. For example:
Start with
1 cup flour, then
1/2 cup butter, then
1/4 cup water and a
pinch of salt.
Put flour and salt in and cut in butter (Debbie uses a fork) and then put in water and mix until it just forms a ball. The less mixing the better. Roll it out in a circle and place in pie dish and fold over extra on the edge with whatever ruffle pattern making the edges thicker to hold in pie filling and less waste. Poke with fork all around crust. Bake until light brown at 475 degrees for about 8 minutes.
This can also be made in a bowl with a lid without even touching it. Add flour, salt and butter and roll in bowl until butter has made flour flakey. Add water and roll again until it forms a ball. Make a ball and roll it out for the pie pan.

October or Halloween Recipe

Do children even eat dinner on Halloween? Well even if they don’t, here is one way to use up some pumpkins.
Pumpkin Sauce for Pasta
3 cloves garlic, peeled and crushed
1 onion, peeled and finely chopped
1 tbsp. olive oil
1 LB pumpkin flesh, peeled seeded and diced (use one pumpkin about 1 3/4 LB)
8 fl oz strong vegetable stock
2 tbsp. parsley, or 1 tsp. dried parsley
4 fl oz single cream
1/4 tsp. ground nutmeg
pinch of salt
pinch of ground black pepper
pasta, freshly cooked, to serve
Gently fry the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn. Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for 15  minutes, stirring occasionally, until the pumpkin is tender. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick. Pour over the pasta and serve immediately. Serves 3.
http://www.pumpkin-patch.com/recipes_main.html

Recipe: Ice Cream Cone Cakes

From Cooking With Kids
Ingredients:
1 package (18 1/4 ounces) devils food cake mix plus ingredients to prepare mix
1/3 cup sour cream
1 package (2 5/8 ounces) flat-bottomed ice cream cones (about 18 cones)
1 1/4 cups nonfat frozen yogurt (any flavor)
Cake decorations or chocolate sprinkles
Directions:
Preheat oven to 350 F. Grease and flour 8– or 9-inch round cake pan; set aside.
Prepare cake mix according to package directions, substituting sour cream for 1/3 cup of the water and decreasing oil to 1/4 cup.
Spoon 1/2 of the batter (about 2 1/3 cups) evenly into ice cream cones, using about 2 tablespoons batter for each. Pour remaining batter into prepared cake pan.
Stand cones on cookie sheet. Bake cones and cake layer until toothpick inserted into center of cake comes out clean, about 20 minutes for cones and about 35 minutes for cake layer. Cool on wire racks, removing cake from pan after 10 minutes. Reserve or freeze cake layer for another use.
Top each filled cone with 1/4 cup scoop of frozen yogurt just before serving. Sprinkle with decorations as desired. Serve immediately.
Makes 8 servings.
(These ice cream cone cakes are versatile desserts that can adapt well to any holiday or occasion.)
Side note: green ice cream could be used to celebrate St. Patrick’s day this month.

Fall Recipe

Roasted Pumpkin Seeds
Ingredients :
Pumpkin seeds
Water
Salt
Melted butter
Vegetable spray

Preparation:
Preheat oven to 350 degrees. Rinse seeds well. For every 2 cups of seeds, put 4 cups of water and 2 tbsps of salt into saucepan. Add the seeds and simmer over low heat for 10 minutes. Drain well in strainer. Place on paper towels and pat dry. Toss the seeds with melted unsalted butter in a large bowl until evenly coated. Spray cookie sheet with vegetable spray. Spread seeds over tray and bake for 30 minutes, stirring, and tossing occasionally. When seeds are golden brown they are ready. Store in airtight container in cool place.