{ Dianic Draft }

There's nothing better than settling down on Samhain and having a glass of apple cider. And the market just doesn't make it right. Now, you can make it at a decent price, simply and beautifully.

Apple Cider:
7 c. apple juice
⅓ c. brown sugar (packed)
1 T. lemon zest
4 cinnamon sticks
¼ c. fresh cranberries, halved
1 t. allspice or 8 whole allspice
½ t. clove or 6 whole cloves
2 apples, cut into slices 
½ t. butter (for each serving)

1. Combine Juice, Cinnamon, Allspice, Cloves, Lemon Zest, Apple Slices and Cranberries to a large cooking pot. Boil, then allow to simmer for 5 minutes, covered.
2. Serve into mugs with ½ t. butter and a sprinkle of brown sugar (and a splash of nutmeg!). Make sure each serving contains an apple slice and a cranberry or two.

Unknown amount of servings. Liz, Romeo, Geni and 6 other people rated this recipe 5/5.
Note: For more spicy cinnamon flavor, cook two days in advance, storing in the fridge until serving time. Boil for 3 minutes, then allow to simmer while serving to keep warm. 
Add 1 T. butterscotch liqueur for a late-night grown-up version w/ a cinnamon stick in each to stir.

{ Dagda Wheels }

These fluffy pastries are stuffed with cream cheese and pepperoni for a satisfying snack that your family will love. And they're easy to make too!

Stuffed Rolls:
1 tube of biscuits
1 box of cream cheese
2-4 ounces of pepperoni, sliced

1.  Unroll your biscuits and flatten them out, making sure to preheat the oven to the temperature specified on the tube's instructions.
2. Place about a tablespoon of cream cheese in the middle and top with pepperonis. Use as many as you like. I tend to put 3-4.
3. Press the dough around the contents, sealing it tight and then bake for the same time as listed on the biscuits' tube.
4. Serve hot or warm. Makes as many as you can bake!

Servings vary. Liz rated this recipe 3/5 for satisfaction, but lack of as many as she wanted to eat.

Note: I use pillsbury crescent rolls in the tube, rolling them out and then filling. Its easier!  If you don't like pepperoni, replace it with broccoli and chicken for a yummy treat. A great way to slip veggies into your kids.

{ The Third Degree }

A Soup named for Traditional Styles and Higher Levels of Quality, this is a Chicken Noodle Soup that will win anyone over! So, give your loved ones 'The Third Degree'!

Soup:
1½ c. Chicken Stock
3 c. Water
½ c. ¼" sliced Carrots
½ c. Chopped Potatoes
1 cube Chicken Bouillon
½ c. Orzo or other noodle
1 can cream of chicken soup

1.  Boil the stock and water and add the potatoes, carrots and Bouillon together.
2. Once the carrots and potatoes are tender, add the remaining ingredients and any spices you would like. Make sure you stir the cream of chicken soup so there are no remaining chunks.
3. Serve and salt and pepper to taste.

Makes 12 large servings. Liz & Her Grandmother rated this recipe 5/5 for deliciousness & aroma!

Note: The stock and water can be substituted for 3c. of Chicken Broth and 1½ c. of Water; For a vegetarian version, replace the broth/stock for Vegetable Broth/Stock and replace chicken with tofu or beans, then instead of 1can of cream of chicken soup, use ½ t. of Corn Starch to thicken, or leave it brothy! For larger noodles, use 1c. instead of ½c. , as Orzo takes up less room in a cup. :)

This soup is perfect for canning leftovers in the freezer and always tastes as good as fresh when served as leftovers.

{ When Someone's Caught Evil Spirits }

This quick and easy spell can be used for any recipe that can be stirred effectively. It is to be used when a person feels under the weather and needs no particular ingredients, although I do recommend adding a touch of something citrus (i.e. lemon, lime, orange, etc.). So, all you'll need is a spoon and your finished recipe before being served. Stir the contents widdershins (counter-clockwise), clearing your mind and saying the following out loud:

" All that ills

Is causing chills;

What causes pain

Is now in vain! "

Now serve up your recipe, imagining those who are eating it becoming less sick with each bite! Repeat as necessary. 
 Note: I do this spell loudly when my children feel sick and they feel better right after they eat, convinced it will work!

{ That Witchy Brew }

Soup:
¼ c. dried Lentils
½ c. ¼" sliced Baby Carrots
½ c. Chopped Celery
1 b. Chopped Spinach
¼ c. Chopped Onion
2 T. diced Bell pepper
2½ c. cubed Potatoes
1 c. Pre-cooked ground sausage
1 can chicken broth
1 c. water

1. Boil the lentils, carrots, onion and potatoes in the broth with an added cup of water.
2. Once the carrots, potatoes and lentils are all soft, add in the celery, spinach and pepper. If the water is low, top it off. Don't forget to lower the heat a tad.
3. Add whatever seasonings you feel are necessary at this point. I used a dash of garlic powder, a half-t of garlic salt, a half-t. of rosemary and a dash of dried and powdered chipotle pepper for a kick. Again, lower your heat until the celery is softened.
4. Add your remaining ingredients (sausage) and cook an additional 15 minutes on low. Should you desire your soup to be slightly thicker (as this recipe makes for a loose broth), add a half-t of corn starch before you add the sausage, whisking it in gently and adding the sausage as the broth thickens. If you wish for more broth, simply use 2 cans of chicken broth instead of one.

Makes 6 large servings. Liz rated this recipe 4/5 for flavor and heartiness.