Thursday, October 31, 2013

Happy Halloween



SpookTacular Cookies

Happy Halloween! Time to fill your candy bowl and put out those carved pumpkins.  It's trick or treat night.  We usually get our first guests around 6 with the wee ones.... it's really fun to answer the door and see the littles all dressed up in their cute costumes... I prefer that over scary!

We have one friend who comes over with her boys and I'll never forget this as long as I live.  About 5 years ago, the doorbell rang, we answered and there stood a 4 old year batman... well obviously we knew who he was, gave him some candy, he said thanks and then he pulled off his mask and said "It's me, Marcus!"  I just thought that was so adorable... he just wanted to make sure we knew who he was.... loved it!

Today's recipe is tried and true in our house and you may remember I had these as a contributor post last week with the same recipe but decorated differently. 

Almond Cookies (Aunt Katies)
by Deb Attinella
Prep Time: 5 minutes plus 1 hr chilling time
Bake Time: 12 minutes

Ingredients (3 dozen)
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 dash salt
  • 2 teaspoons almond extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 can vanilla frosting
Instructions
1. Combine the first seven ingredients in a mixer (shortening will be lumpy but that is ok)
2. Mix flour and baking powder then add to liquid mixture. Refrigerate one hour.
3. Preheat oven to 350. Drop rounded 1 1/2 tablespoons on cookie sheet that is lined with parchment paper. Bake for 12 minutes and let cool completely.
4. Frost with vanilla frosting and top with sprinkles if desired.
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This recipe is really versatile - by using different color sprinkles or tinting the frosting, you could create them for any holiday or occasion.

Almond Cookie | Cooking on the Front Burner #cookies

Almond Cookies | Cooking on the Front Burner #halloweencookies

So what do you think will be the most popular costume this year?  I have a hunch there is a Unicorn coming by :) 

Tuesday, October 29, 2013

Chocolate Pumpkin Crepes



Chocolate Pumpkin Crepes

It's sweet tooth time and while these Chocolate Pumpkin Crepes might look a bit intimating to make, they really aren't!  You'll need to trust me on this one.  And if you like pumpkin pie, you've come to the right place.

I've seen many recipes that use a cream cheese based filling but this is actually baked pie filling. Read this through and then continue reading about a tip to make this even easier!

Chocolate Pumpkin Crepes

by Deb Attinella

Ingredients (8 crepes)
    For the Filling
    • 1/2 cup sugar
    • 2 teaspoon pumpkin pie spice
    • 2 eggs
    • 1 (15 ounce) can pumpkin
    • 1 (12 ounce) can low fat evaporated milk
    For the Crepes
    • 3/4 cup milk
    • 2 eggs
    • 3/4 cup all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons granulated sugar
    • 1/2 teaspoon vanilla
    • pinch salt
    • Melted butter, for brushing the pan
    • Caramel sauce
    • Whipped cream
    Instructions
    For the filling
    1. Preheat oven to 425°F.
    2. In a bowl, beat eggs until mixed well then stir in sugar, salt, pumpkin pie spice, pumpkin and evaporated milk.
    3. Pour into 9″ pie plate and bake for 15 minutes then reduce the heat to 350°F and bake for another 45 minutes. Use your cake tester comes out clean to make sure it’s done.
    4. Remove from oven and leave on counter for at least one hour; once it has cooled, scoop the entire pie into a bowl and whisk filling until it is is very smooth
    For the Crepes
    1. In a large bowl whisk together the milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Place in refrigerator for 30 minutes.
    2. Heat a 10-inch nonstick skillet over medium heat then lightly brush with melted butter. Ladle about a 1/4-cupful of batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.
    3. Place pumpkin filling in crepe and roll up and if desired, top with caramel and whipped cream.
    Powered by Recipage

    Now - the easy part, you could buy a pumpkin pie and scoop out the filling!  It might even be cost comparable to buying all the ingredients - either way, I'm sure you will love it.  A drizzle of caramel sauce with whipped cream jazzes them up a bit!

    Chocolate Pumpkin Crepes | Cooking on the Front Burner #crepes

    The key to making the crepes, is having a non-stick pan and let it heat up over medium heat until it is hot but not so hot that the butter is sizzling.  And when you pour the batter in the pan, be sure to swirl it around quick. 



    Chocolate Pumpkin Crepes | Cooking on the Front Burner #dessert #pumpkin #crepes

    So are you going to run out and get what you need to make these?  Please do and for more inspiration here is another post from earlier this year - Strawberry and Nutella Crepes

    Nutella and Strawberry Crepes | Cooking on the Front Burner #crepes #nutella

    And last but not least - I have a contributor post at White Lights on Wednesday - be sure to stop by.  I'll give you a clue - it has 8 legs and smaller than a bread box!

    Sunday, October 27, 2013

    Link Party: Marvelous Monday #70


    Sunday, October 27, 2013

    Good evening and welcome to another edition of the Marvelous Monday party - it was so great to see what was linked up and especially all the festive Halloween food and projects last weekend. As soon as I finish writing this post, I'm heading out to buy Halloween candy.  I am never sure how much to buy and how many kids we will get.  I'm not one of those who keeps track of the kids (I depend on my neighbor to do that!).  One year I even had to go over to her house to borrow more candy - it's great to have a neighbor you can borrow a cup of sugar get Halloween candy from!
    Stay Connected with Cooking on the Front Burner

    Starting this week besides the main feature, we will be featuring a post from one of the other Marvelous Mondays hosts.  We realized some of you may only link to one party and this way you can get to know the other hosts a bit better and what they are working on.  While we are no longer featuring three other posts, we do all share on facebook and pinterest throughout the week which we've seen better results for you.

    This week I'm swapping posts with Carrie from Frugal Foodie Mama and her post of Pumpkin Spice Scones with Pumpkin Spice Coffee Glaze.  I'm not sure about you but I love scones - they go perfect with coffee!  And I'm a coffee drinker - I need it to get my day rolling.


    Now onto the party!

    Hosts:
    Julie@ThisGalCooks 
    Paula@CallMePMc
    Carrie@FrugalFoodieMama 
    Deb@CookingontheFrontBurner


    Most Viewed 

    From I Heart Eating



    And in case you missed it, I had my contributor post on the The Best Blog Recipes.  Click on the blog name to get the recipe.

    Casper Cookies | Cooking on the Front Burner #halloween


    Reminder - All of the hosts share on facebook and pinterest (we each have our own board).


    A few rules:

    • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email. Please leave me a  comment stating how you followed so I can follow you back. Links can be found in the right hand column.
    • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
    • Grab a button. It’s not mandatory but it helps get the word out about the party.
    • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
    • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

    Friday, October 25, 2013

    Spinach Chicken Orzo Soup



    Spinach Chicken Orzo Soup

    Cooking on my front burner today is a soup that has a lot of flavor and comes together quite quickly.  Orzo is one of my favorite pastas for soup - it just something about the shape that looks good!  And it's also chocked full of veggies and chicken.  Kinda like a new version of good old fashioned chicken noodle soup curing what ails ya!

    And speaking of that - I decided to make this earlier in the week because I felt like a I had a cold coming on - not good!  I'm working on a big conference that is today and Saturday and couldn't be sick.  So I've been popping zicam and had this dish two nights this week.....  and (knock on wood) I'm feeling good!

    Spinaach Chicken Orzo Soup | Cooking on the Front Burner #soup

    My recipe plug-in I use is on the fritz so until I can figure out what to use next, I'm just typing it here... I would love a suggestion on what works for you.

    Ingredients:

    -1 tablespoon diced shallot
    -10 oz fresh spinach (stems off and rough chopped)
    -1 15 oz. can of tomatoes with basil and orgeno
    -1 cup sliced carrots
    -1 1/2 cups chopped cooked chicken
    -6 oz. sliced baby bella mushrooms
    -8 oz. orzo pasta
    -2 qts. chicken broth
    -2 qts. water
    - S&P
    - Olive oil

    Directions:
    1. In a large pot, heat 2 tablespoons olive oil and saute the shallots for 3 minutes, add the carrots and mushrooms and continue to saute until mushrooms are light brown
    2. Add tomatoes, chicken broth, water and chicken and bring to boil.  Simmer for 10 minutes then add spinach and orzo and cook until orzo is done.  Season with S&P.
    This makes about 8 decent sized servings.



    So when you aren't feeling so hot, what's your go to remedy?  Please share!!  Hope you have a great weekend!!

    Other soup recipes you might enjoy!



    Tuesday, October 22, 2013

    Casper Cookies


    Casper Cookies

    It's Two for Tuesday!  Meaning that today's my monthly contribution to The Best Blog Recipes.  I'll show you the goods here but be sure to hop over to Shauna's blog to get this tasty recipe.

    Only nine days until Halloween and even though we are empty nesters, I still like to make treats.  These cookies have been made many times as I was growing up and the name I know them by are Aunt Katies (though I'm not sure who that is!)  Even though this is a pretty basic cookie, it can be dressed up for any holiday by either tinting the frosting or adding festive sprinkles and give them a new name like Casper Cookies! 

    Aunt Katies Cookies | Cooking on the Front Burner #cookies #Halloween


     These cookies are soooo popular in our house that they disappear into thin air :)

    Sunday, October 20, 2013

    Link party: Marvelous Monday Party #69



    Stay Connected with Cooking on the Front Burner

    Happy Sunday! I'm not sure about you but where is this month going?  It just seems like it was last Sunday! Hope you you had a nice weekend.  Welcome back and looking forward to seeing what you link up.

    Do you celebrate Halloween? Do you have your candy?  I found it is much better for me (and my waistline) if I don't buy it until a couple days beforehand.  I try not to eat any but I do - I confess!  My favorite is Reese's peanut butter cups and snicker bars.  What's yours?

    Now onto the party - each week, besides the main feature from the previous week, all 4 hosts will be sharing their favorite three.  Here's your hosts and be sure to stop by!!

    Hosts:
    Julie@ThisGalCooks 
    Paula@CallMePMc
    Carrie@FrugalFoodieMama 
    Deb@CookingontheFrontBurner


    Most Viewed (no drooling on your keyboard!)


    Some of my favs:

    From Cindy at Little Miss Celebration

    From Lisa at Cooking with Curls


    From Chocolate, Chocolate and More
    All of the hosts share on facebook and pinterest.


    A few rules:

    • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email. Please leave me a  comment stating how you followed so I can follow you back. Links can be found in the right hand column.
    • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
    • Grab a button. It’s not mandatory but it helps get the word out about the party.
    • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
    • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

    Saturday, October 19, 2013

    Lemon Poppy Seed Muffins




    Lemon Poppy Seed Muffins

    This past week the area I work in had a mini muffin contest as a fundraiser for United Way.  I eagerly signed up to help out - it was for a good cause.  There were about 7 bakers and we were required to all make something different.  Besides these Lemon Poppy Seed muffins, we had orange, apple crumble, blueberry, pumpkin, chocolate chip and a savory one with ham.  People made a good will offering, sample them and then voted on a winner.  One of my co-workers won with her apple crumble muffins - they were great!

    We made about $275 and everyone enjoyed the event.


    Lemon Poppy Seed Muffins

    by Deb Attinella
    Prep Time: 10 minutes
    Cook Time: 12 minutes

    Ingredients (48 mini muffins)
      Muffins
      • 2/3 cup sugar
      • grated zest of 2 lemons
      • 3 tablespoons fresh lemon juice
      • 2 cups flour
      • 2 teaspoons baking powder
      • 1/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 3/4 cup buttermilk
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 1 stick butter melted and cooled
      • 2 tablespoons poppy seeds
      • lemon curd
      Icing
      • 1 cup powdered sugar
      • 2 tablespoons fresh lemon juice
      Instructions
      1. Preheat the oven to 375 degrees and line mini muffins pans with small cupcake papers.
      2. Mix well the sugar and lemon zest - really rubbing it together.
      3. In a large bowl combine the sugar mixture, flour, baking powder, baking soda and salt.
      4. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and butter.
      5. With a spatula mix the buttermilk mixture into the flour mixture. When almost all combined, add in the poppy seeds.
      6. Fill mini cups 1/2 full then add a small dollop of lemon curd, top with more batter until cup is 3/4 full. Bake for 12 minutes and let cool on wire rack.
      7. Making glaze by combining powdered sugar and lemon juice. Drizzle over muffins.
      Powered by Recipage

      Beside this fundraiser, we will be having a fall bazaar.

      Lemon Poppy Seed Muffins | Cooking on the Front Burner #muffins #lemon

      At the fall bazaar, my administrator and I will raffle off a dinner that will be made and served at my house.  Last year the dinner went for $200!  Click on this link to see the complete meal we made.  I'm looking forward to seeing what the bids will be this year!



      Another muffin recipe you might like - Blueberry Lemon


      Wednesday, October 16, 2013

      Pasta e Fagioli



      Pasta e Fagoili

      Last night was comfort food night.  When I left work, the weather was quite raw feeling - drizzling, cool and a bit windy and guess what?  I forgot to wear a coat when I left the house - it was warmer when I left in the morning.  So this was a perfect night for a heartier meal.   This recipe Pasta e Fagioli is more of a soup, but I kept adding ingredients and before I knew it, it was like a stew (and to please the DIY Guy, I added ground beef).  Either way it was quite tasty and warmed my bones!

      I have a new tip for you - well - more of a new tip to me but I think you will like it.   Don't cook your pasta noodles in the soup (stew).  Boil them separately and add to the individual bowls as you are scooping.  This helps if you have leftover soup as noodles tend to get mushy and magically grow when they sit in soup too long.  For our dinner I cooked only what I thought we would need and when I reheat the leftovers, I'll make a small batch of noodles again.

      Pasta e Fagioli

      by Deb Attinella
      Prep Time: 10 minutes
      Cook Time: 35 minutes

      Ingredients (10 servings)
      • 1 lb. ground beef
      • 1 cup diced carrots
      • 3 celery stalks sliced
      • 1/2 cup chopped onion
      • 28 oz. crushed tomatoes
      • 15 oz. can diced tomatoes (undrained)
      • 1 can red kidney beans rinsed and drained
      • 1 can white kidney beans rinsed and drained
      • 1 can beef broth
      • 1/2 cup water
      • 1 teaspoon basil
      • 1 tablespoon oregano
      • 1 tablespoon parsley
      • 1/2 teaspoon crushed red pepper
      • 1 bay leave
      • salt and pepper
      • 8 oz. cooked Ditalini pasta
      Instructions
      1. Brown beef in a dutch oven then add onion, carrots, and celery. Saute for 10 minutes.
      2. Add crushed tomatoes, diced tomatoes, beef broth, water, kidney beans, white beans and spices.
      3. Bring to boil, cover and simmer for 30 minutes - remove bay leave
      4. I added pasta to each bowl and did not cook in soup.
      Powered by Recipage

      We topped ours off with a bit a pecorino romano cheese.  Hope you enjoy this recipe!

      Pasta e Fagioli | Cooking on the Front Burner #soup #stew #Italian

      Monday, October 14, 2013

      Pumpkin Ice Cream



      Pumpkin Ice Cream | Cooking on the Front Burner

      Hi, how was your weekend?  As usual they go by too fast!  Saturday I attended my very first blogging conference that was sponsored by SITS called Bloggy Boot camp.  I had no idea what to expect.  I met some fun gals (yep all gals and no guys) and took a lot of notes which I need to go through again.  Overall I was very glad I attended!  Then on Sunday we went to the Vikings/Panther game - well, while we had a blast with our friends, the game was really bad.  We go to one game a year and this is the last year they are playing at the Mall of America Field; the next two years they will be at the U of Minnesota field while they build their new stadium on the current site.  My fan status won't change but hoping things improve soon :)

      That was my weekend!  Be sure to let me know about yours.

      As many of you know I contribute dessert recipes to White Lights on Wednesday twice a month - this recipe posted two weeks ago, so if you missed it, here's another chance. Be sure to stop by and see Julie sometime!


      Hi, Happy Fall!  Deb again from Cooking on the Front Burner and I'm starting to get into fall flavors for desserts.  While I'm sure most of you are baking, I decided to give making pumpkin ice cream a try and since it is pumpkin it counts for fall :)

      This summer I purchased a Cuisinart ice cream maker and so far have only made vanilla - I know - pretty bland!  But this recipe is really great with pumpkin puree and spices.  If you own an ice cream maker, you know that when it first is done, it is very creamy.  My husband and I took these ginger snaps (not homemade) and dipped them in the ice cream.  Wow - that was really good!  However, taking pictures of very soft ice cream is a challenge so I firmed this up a bit so I didn't have a 'milkshake' to film!

      Pumpkin Ice Cream

      by Deb Attinella
      Prep Time: 5 minutes
      Chilling Time: 1 hour plus 20 minutes in ice cream maker

      Ingredients (10 1/2 cup servings)
      • 9 oz. whole milk
      • 3/4 cup dark brown sugar
      • 1 Tbl molasses
      • 1 cup pumpkin puree
      • 1 tsp cinnamon
      • 3/4 tsp ginger
      • 1/8 tsp nutmeg
      • 15 oz. heavy cream
      • 3/4 tsp vanilla
      Instructions
      1. In a medium bowl use a hand mixer on low to combine the milk, brown sugar and molasses until it is well combined and sugar dissolved.
      2. Stir in the pumpkin puree, cinnamon, ginger and nutmeg.
      3. Add heavy cream and vanilla last.
      4. Store in refrigerator for an hour or overnight/
      5. This recipes uses the Cuisinart ice cream maker (model ICE-21)
      6. Follow directions in instruction booklet.
      Powered by Recipage

      I'll be back in a couple of weeks with another fall dessert.  But for now enjoy this dessert that has a hint of summer!

      Pumpkin Ice Cream | Cooking on the Front Burner

      Sunday, October 13, 2013

      Link Party: Marvelous Monday #68



      Stay Connected with Cooking on the Front Burner

      Happy Sunday! Welcome again to another Marvelous Monday party.  Last week I mentioned it was our 30th anniversary and we had celebrated with a fantastic dinner and show in Minneapolis.  Our actual anniversary was on the 8th and we ended up going out again for dinner at a local place which was also a good time!  Are you curious how we looked back then?  Well, I thought I would share our wedding picture and a current shot!

      Back in the day

      Summer 2013 with both my catches!
      Our girls tease me about my glasses back in the day... hey, I thought I was pretty styling!!!

      Now onto the party!

      Each week, besides the main feature from the previous week, all 4 hosts will be sharing their favorite three.  Here's your hosts and be sure to stop by!!

      Hosts:
      Julie@ThisGalCooks 
      Paula@CallMePMc
      Carrie@FrugalFoodieMama 
      Deb@CookingontheFrontBurner


      Most Viewed



      Some of my favs:

      Cowboy Chili from Easy Life Meal and Party Planning

      Halloween Mantel from I Dig Pinterest

      Monster Cookies from DelightfulEMade


      All of the hosts share on facebook and pinterest.


      A few rules:

      • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email. Please leave me a  comment stating how you followed so I can follow you back. Links can be found in the right hand column.
      • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
      • Grab a button. It’s not mandatory but it helps get the word out about the party.
      • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
      • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

      Thursday, October 10, 2013

      Pumpkin Donuts with Chocolate Cream Cheese


      Pumpkin Donuts with Chocolate Cream Cheese Frosting | Cooking on the Front Burner

      Today is reveal day for The Lady Behind the Curtain Dessert Challenge - each month there are two ingredients that must in your recipe with this month being pumpkin and cream cheese.  I was happy because (1) I like challenges (2) I've been wanting to buy one of those donut pans for awhile and (3) experiment with some different donut flavors - so as you can see I chose pumpkin with a chocolate cream frosting and then to keep it festive used some fall color sprinkles.  Chopped nuts would also be a good choice.  At the end of this post you can see what others have made - be sure to stop by!!!

      Lady Behind the Curtain Dessert Challenge


      Pumpkin Donuts with Chocolate Cream Cheese Frosting

      by Deb Attinella
      Prep Time: 10 minutes
      Cook Time: 10 minutes

      Ingredients (8 donuts)
        For Donut
        • 1 cup cake flour
        • 3 1/2 oz sugar
        • 1 tsp baking powder
        • 1/4 tsp fresh grated nutmeg
        • dash ground cloves
        • dash ground cinnamon
        • 1/2 tsp salt
        • 4 oz buttermilk
        • 3 oz pumpkin puree
        • 1 egg
        • 1 tbl melted butter
        • 1/2 tsp vanilla
        For Frosting
        • 4 oz dark chocolate bar chopped
        • 2 tbl heavy cream
        • 4 oz cream cheese
        • 2 tbl powdered sugar
        Instructions
        For Donut
        1. Preheat oven to 375 and grease and flour a donut pan (mine had 6 donut molds)
        2. Sift the flour, sugar, baking powder, nutmeg, cloves, cinnamon and salt in a large bowl.
        3. Stir in buttermilk, pumpkin, eggs, butter and vanilla with a wooden spoon until combined.
        4. Fill each donut mold about 2/3 full and bake for 10 minutes or until donut springs back when lightly touched.
        For Frosting
        In a double boiler, melt the chocolate, remove from heat and stir in heavy cream. With an electric mixer cream together the powdered sugar and cream cheese. Slowly add the chocolate mixture. Frost the donuts and top with desired toppings - sprinkles, nuts, etc.
        Powered by Recipage

        Thanks for stopping by and hope you enjoy the other recipes. If you would like to join in next time, be sure to stop by Sheryl's page for all the details!!

        Pumpkin Donuts | Cooking on the Front Burner #donuts #pumpkin

        Wednesday, October 9, 2013

        Red Apple Sangria



        Red Apple Sangria

        This tasty beverage is one of my favorites for fall - it's a copycat version of a drink that still may be on the Applebee's menu.  I know sangria can be a year-round drink but the combo of the wine and apple liqueur reminds me of fall time.  I first noticed this drink a couple years ago when we went out with friends and saw it on the table next to me. I decided to give it a try and once I did I was on the search for the recipe.  A good friend of mine found this version and I say it comes pretty close to the original!

        Red Apple Sangria {Copycat}

        by Deb Attinella
        Prep Time: 5 minutes

        Ingredients (2 servings)
        • 2/3 cup Cabernet Sauvignon
        • 2 1/2 oz apple liqueur (not green colored)
        • 1 oz grenadine
        • 3 oz cranberry juice
        • 3 oz pineapple juice
        • Sierra Mist
        • Garnish (2 of) - apple ball, orange wedge, lime wedge, maraschino cherry
        Instructions
        1. Fill two 8 oz glasses with ice
        2. Combine all liquid ingredients in a shaker and shake well
        3. Pour over ice, top with some Sierra Mist and garnish with fruit
        Powered by Recipage

        Since you may want to serve this to a larger crowd, you could adjust the recipe accordingly and top with the Sierra Mist after they are poured!  Enjoy!

        Red Apple Sangria | Cooking on the Front Burner #Sangria

        Other fall cocktails you might enjoy - Apple Cider Martini and Apple Pie Cocktail