Recipes for Oct. 21

Ghastly Ghost Popcorn

8-12 c. air popped popcorn or 3-4 bags of microwave plain popcorn (not flavored)

20 oz. pkg. vanilla almond bark

1 c. Halloween mix M&M candy (plain)

Pop the corn and remove any hard kernels. Put in a very large bowl. Melt almond bark and pour over the popcorn. Add M &M candy, and stir gently to combine. Spread out into jelly roll pans and let cool. Note: You can add cranberries, nuts, and other holiday themed candy to make it specific too.

Allison Olson

Two Harbors

Thanksgiving Apple Cranberry Relish

1 bag washed cranberries

2-3 apples, sliced

3/4 - 1 c. sugar

chopped walnuts (optional)

Grind cranberries and apples in a blender. Add sugar and walnuts. Stir and enjoy.

Shirley Smith

Duluth

Christmas Brandy

1 lb. butter softened

1 lb. brown sugar (2 ¼ c.)

1 lb. powdered sugar (3 ½ c.)

2 tsp. nutmeg and more for garnish

1 1/2 tsp. cinnamon

1 qt. vanilla ice cream, softened

rum or brandy

Beat the butter, brown sugar and powdered sugar until fluffy. Add the nutmeg, cinnamon and ice cream. Whip all together and freeze. Put about 1 - 2 T. of batter into your mug, add either rum or brandy or both, add boiling water, mix and sprinkle top with nutmeg.

Annette Reid

Duluth

It is easy and can give all the premade Tom and Jerry batters a run for their money. Great hot drink on a cold winter’s night!

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