Fall Inspired Sweet Treats

sweet treats

One of the best things about fall, from a food lover’s perspective, is of course the food! Below are some of our favorite apple and pumpkin inspired sweet treats this season:







Salted Caramel Apple Pie BarsSalted-Caramel-Apple-Pie-Bars

Recipe source:  Sally’s Baking Addiction


Shortbread Crust:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 2 large apples, peeled and thinly sliced (1/4 inch thick)1
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • homemade salted caramel sauce (step-by-step photos included)


  • Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  • Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  • Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
  • Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
  • Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
  • Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
  • Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.

No-Bake Mini Pumpkin Cheesecakes

Recipe source:  A Family Feast

Serves: 10 servings (using 9-ounce cups)Mini Cheesecake


For the crust:

  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the filling:

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or ⅓ of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired


  • Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  • Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  • Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  • Add the sweetened condensed milk and mix again until well combined.
  • Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  • Allow the mixture to sit in the refrigerator for about an hour to firm up.
  • Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  • Garnish with additional whipped topping if desired.

Caramel Apple Pie Cookies

Recipe source: Cincy Shopper 


  • 1 package Refrigerated Pie Crust (2 crusts)Caramel-Apple-Pie-Cookies-3
  • 5 oz Caramel Topping
  • 10 oz Apple Pie Filling
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar


  • Preheat the oven to 350.
  • Spray cookie sheet with non stick spray and set aside.
  • Allow crusts to warm slightly to make them easier to work with.
  • Dust work area with flour and slightly roll out crusts.
  • Spread a thin layer of caramel on one of the crusts.
  • Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
  • Cut other crust into 1/2″ strips.
  • use strips to create a lattice top over pie covered crust.
  • Cut out circles and transfer to prepared baking sheet.
  • Beat egg in bowl until well blended.
  • Mix together sugar, cinnamon and nutmeg.
  • Brush lattice tops with egg wash and sprinkle with sugar mixture.
  • Bake for 20-25 minutes or until golden brown.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese

Recipe source: Cooking Classy

Cookie Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking sodapumpkin-sugar-cookies2-edit+srgb.1
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1/3 cup unflavored vegetable shortening
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla extract

Frosting Ingredients:

  • 3 oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 – 1 1/2 Tbsp milk


For the cookies:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you’ll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.

Looking for some more delicious recipes, follow our “Fall Inspired Recipes” board on Pinterest and if you have any recipes of your own you would like to share please do in the comment section below!



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Simple Recipes For Campus Living

dorm room recipes

Making your own meals at college can be challenging. Most likely you will have a mini fridge that that stores less than you are accustomed to. You might also share this fridge with your college roommate, leaving you with even less space. This, along with your peers and time constraints, may influence you to just grab something quick at a fast food restaurant or your campus cafeteria. The truth is, this is not a healthy diet and can be much more expensive than preparing your own food.  Here are some simple recipes that are healthier for you than your local fast food chain.


Grilled Chicken Teriyaki

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish will make a healthy and delicious dinner option. Chicken teriyaki leftovers are great over a green salad or on a sandwich so dinner, as well as lunch, are both taken care of. Grilled Chicken Teriyaki is easy to make and all you need is a small indoor grill; this Proctor-Silex 32 Square Inch Non-Stick Indoor Grill only weighs 3lbs, takes up little space, and is under $20 – perfect for campus life!



  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki sauce
  • ¼ cup lemon juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons sesame oil


  • Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large Ziplock  Bag. Seal bag and shake to coat. For best results, leave in refrigerator the night before you plan on cooking your chicken, giving your chicken enough time to marinate.
  • Preheat your grill for high heat.
  • Remove chicken from bag, dispose of any remaining marinade. Grill for 6-8 minutes on each side, or until juices run clear when chicken is pierced with a fork.

Bean & Cheese Nacho Boats

These fun and tasty little boats will the make the perfect snack for you and your roomie.  All you need is a toaster oven, microwave and a 6 cup toaster oven muffin pan. Don’t own a toaster oven? Check out these toaster ovens for $50 and under here.


*makes 12

  • 4-5 large flour tortillas
  • 1 26.5-ounce black beans. Rinsed and drained
  • 1 box of Santa Fe 90 second microwave rice
  • Salt & pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 tomato, chopped
  • Sour cream optional


  • Preheat the toaster oven to 350 degrees F. Spray a 6 count toaster oven muffin tin with non-stick cooking spray.
  • Lay each tortilla out on a flat surface, use an empty can or cookie cutter to cut 3 medium sized circles out of each tortilla. Press firmly and use a twisting motion until the circle is cut through.
  • Press each tortilla circle in the muffin tin using your fingers to make sure they are firmly in place.
  • Meanwhile microwave your rice. Then mix rice with black beans.
  • Spoon 1 or 2 large tablespoons of the black bean rice mix into each tortilla circle. Top with a handful of the cheese.
  • Bake in the toaster oven for about 12-15 minutes or until the cheese is melted and the edges of the tortillas are lightly browned.
  • When cool enough to handle, use a knife to loosen the edges. The nacho boats should pop right out of the pan.
  • Top with chopped tomato and sour cream and you are ready to serve!


On to dessert  . . .


Mug Cookie Recipe:


When you get that craving for a warm, gooey, chocolate chip cookie – you know, the kind your mother use to make – then this is the recipe for you! Cookies may not be on the top of the healthy food list, but remember “everything in moderation” and you will be fine. This is a very simple recipe and all you need is a microwave, coffee mug and about 60 seconds!




  • Tablespoon of butter
  • Tablespoon of white sugar
  • Tablespoon of brown sugar
  • Pinch of salt
  • Dash of vanilla
  • ¼ cup of flour
  • Small bag of chocolate chips




  • First melt a tablespoon of butter in your mug.
  • Add one tablespoon of white sugar, one tablespoon of brown sugar, a pinch of salt, and a dash of vanilla.
  • Mix up with a fork until smooth.
  • Add flour.
  • Mix until it looks like cookie dough.
  • Add some chocolate chips and mix again.
  • Microwave for 40-50 seconds.
  • And bam! You have a cookie in a mug. Grab a fork and a tall glass of milk and enjoy!


For more simple recipes for college students, check out “The Everything College Cookbook: 300 Hasle-Free Recipes For Students On The Go” by Rhonda Lauret Parkinson.


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Get Healthy With Ninja –Dip and Spread Recipes

The NINJA® Culinary Team has created and developed delicious and nutritional recipes with YOU in mind. We would like to share with you some of our personal favorite recipes!


Skinny Buffalo Dip


  • 1/2 cup plain nonfat Greek yogurt
    1/2 cup low fat sour cream
    2 tbsp. buffalo sauce (mild or hot)
    1/2 tsp. minced garlic
    Blue cheese crumbles (optional, for topping)


  1. Place ingredients into the Single Serve Cup and blend until smooth and well combined. Transfer to a serving bowl and garnish with cheese. Enjoy with veggies or crackers. Makes 1 cup.
  2. Servings: 1 cup



Pineapple Cilantro Dipping Sauce


  • 1 cup pineapple
    1/2 small serrano chile, seeded
    1/2 sweet white onion, peeled, cut in half
    2 tablespoons cilantro leaves
    2 tablespoons lime juice
    1 tablespoon coconut oil or other oil
    salt and pepper to taste


  1. Place all of the ingredients into the Single Serve Cup in the order listed. PULSE until smooth. Season with salt and pepper and serve or refrigerate covered for up to 2 days.



Sweet Red Pepper Spread


  • 1 15-ounce can garbanzo beans, drained,
    1 4-ounce jar roasted red peppers, drained, reserving 1 tablespoon to thin, if desired,
    1 tablespoon balsamic vinegar,
    1/2 teaspoon Hungarian paprika,
    1 tablespoon extra-virgin olive oil,
    1/2 teaspoon kosher salt,
    1/4 teaspoon black pepper



  1. Using the Bottom Blades in the Pitcher, add all of the ingredients in the order listed.
  2. Select Speed 3 and flip the switch to START. Slowly increase to Speed 8 and process until smooth.
  3. Scrape down the sides of the Pitcher as needed.
  4. Serve the spread with toasted crostini or cracker rounds.
  5. Servings: 6-8



Chunky Kale Guacamole


  • 2 cloves garlic, peeled and roughly chopped
    1/2 medium shallot, roughly chopped
    1 1/2 cups loosely packed kale, stems removed
    3 tbsp. olive oil
    3 tbsp. cilantro, roughly chopped
    3 tbsp. parsley, roughly chopped
    1 medium jalapeno pepper, seeded and roughly chopped
    3 medium ripe avocados, peeled
    1 tbsp. lime juice
    Salt and pepper to taste


  1. Place the garlic, shallot, kale and one tablespoon of olive oil into the 40 oz. Processing Bowl and pulse until fairly smooth. Add the cilantro, parsley and jalapeno and continue to pulse until all ingredients are well-combined. Transfer the mixture to a bowl and then add avocados, remaining olive oil, lime juice, salt, pepper and mash until desired consistency. Serve with chips, tacos or as a creamy substitute for sandwiches.
  2. Servings: 6-8

If you like these recipes be sure to check back on our blog, where we will be sharing more of our favorites! If you don’t own a Ninja yet, you can browse products here!


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Get Healthy With Ninja – Smoothies and Shake Recipes

The NINJA® Culinary Team has created and developed delicious and nutritional recipes with YOU in mind. We would like to share with you some of our personal favorite recipes!



Pineapple Energy Shake


  • 1/2 cup fresh or frozen pineapple, cut in chunks
    1/2 fresh or frozen mango, cut in chunks
    2 tbsp. fresh lime juice
    1 cup Coconut Milk
    3-4 ice cubes


  1. Place all ingredients in the Pitcher and blend on 3 until smooth. Serve right away.



Super Green Smoothie


  • 1/2 medium cucumber, peeled, and cut lengthwise,
    1 cup honeydew melon,
    12 green, seedless grapes,
    1 large orange, peeled and halved,
    1 cup spinach leaves,
    1 cup ice


  1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
  2. PULSE 3 times. Select Speed 10 and flip the switch to START. Blend for 45 seconds.
  3. Servings: 2-4



Fresh Year Smoothie


  • 1 small beet, peeled, cut in chunks
    1/2 carrot, cut in half
    1 apple, cored
    1/2 cup spinach, tightly packed
    2 tsp. fresh lemon juice
    1 cup water
    4-6 ice cubes


  1. Place all ingredients in the Pitcher and blend on 2 for 5 seconds. Increase the speed to 3 and blend until very smooth. Serve at once.


If you like these recipes be sure to check back on our blog, where we will be sharing more of our favorites! If you don’t own a Ninja yet, you can browse products here!


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Slow Cooker Recipes for Game Day


Game day isn’t just about the game; it’s also about the food.  Whether you are hosting game day at your house or you are hosting a tailgate, you are preparing food for your party. Keeping your recipes simple (and of course delicious) will make life a lot easier for you. Here are a few of our favorite slow-cooker recipes that are perfect for game day! What makes these recipes so perfect you might ask?  Not only are they delicious and simple, but with the slow-cooker you prepare it and leave it to cook, giving you the opportunity to socialize with your party…which makes you the perfect host!

Slow-cooker Turkey Chili Recipe So delicious and so easy to make!

What you will need:  (4-6 servings)

·         1 ¼ pounds lean ground turkey

·         1 large onion, chopped

·         1 garlic clove, minced

·         1 envelope chili seasoning mix (1.25-oz)

·         1 can beer (12-oz)

·         1 ½ cups frozen corn kernels

·         1 green bell pepper, chopped

·         1 red bell pepper, chopped

·         1 can crushed tomatoes (28-oz)

·         1 can black beans, drained and rinsed (15-oz)

·         1 can tomato sauce (8-oz)

·         ¾ teaspoon salt

Toppings: shredded cheddar cheese, finely chopped red onion, sliced fresh jalapenos


1.      Cook the lean ground turkey, onion, garlic and chili seasoning first in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink.

2.      Stir in beer and cook 2 minutes, stirring occasionally. Next, spoon mixture into a 5 ½-qt. slow-cooker: stir in corn and next 6 ingredients until well blended. 

3.      Cover and cook on LOW for 6 hours. Serve with desired toppings.

Recipe Courtesy Southernliving.com

Buffalo-Style Drummettes with Blue Cheese DipClassic game day treat!

What you will need: (15 servings)

·         3 pounds of chicken wing drummettes, skinned (30 drummettes)

·         ¼ teaspoon freshly ground black pepper

·         ¾ cup thick hot sauce

·         2 tablespoons cider vinegar

·         1 teaspoon reduced-sodium Worcestershire sauce

·         2 garlic cloves, minced

·         Blue Cheese Dip

·         30 carrot sticks

·         30 celery sticks


1.      Preheat oven to 450 degrees.

2.      Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake uncovered at 450 degrees for 7 minutes or until lightly browned.

3.      Combine hot sauce, cider vinegar, Worcestershire sauce and garlic in an oval 4-quart electric slow cooker coated with cooking spray.

4.      Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks.

Recipe Courtesy Oxmoor House

Slow-Cooker Pulled Pork Sandwiches – Guaranteed to be a hit!

What you will need: (4 servings)

·         3 tablespoons light brown sugar

·         2 teaspoons hot paprika

·         1 teaspoon mustard powder

·         ½ teaspoon ground cumin

·         Kosher salt and freshly ground pepper

·         1 to 4 pound boneless pork shoulder, trimmed of excess fat

·         2 teaspoons vegetable oil

·         ½ cup apple cider vinegar, plus more to taste

·         3 tablespoons tomato paste

·         6 potato buns

Barbecue sauce and prepared coleslaw, for serving


1.      Combine 1 tablespoon brown sugar, paprika, mustard powder, cumin, 2 teaspoons salt and ½ teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

2.      Heat the vegetable oil in a large skillet; add pork and cook, turning until browned on all sides for 5 minutes. Remove the pork and transfer to a plate; whisk ¾ cup water into the drippings in the skillet. Transfer the liquid to a 5-6 quart slow cooker.

3.      Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low for 8 hours.

4.      Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt roughly, chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Recipe Courtesy Food Network Magazine

Loaded Creamed Corn with TomatoGet ready for a loaded bowl of Southern style goodness. This easy side dish is perfect for game day!

What you will need: (16 servings)

·         4 packages of frozen kernel corn thawed (12-oz)

·         1 ½ cups half-and-half or light cream

·         1 cup chopped onion

·         ½ cup freshly grated parmesan cheese

·         ¼ cup butter cut up

·         1 teaspoon sugar

·         ½ teaspoon salt

·         ¼ teaspoon ground black pepper

·         5 thick slices of bacon

·         ¾ cup shredded Monterey jack cheese with jalapeno peppers  (3-oz)

·         ½ cup chopped tomato

·         2 tablespoons snipped fresh Italian parsley

·         1 teaspoon red wine vinegar

·         1/8 teaspoon sugar


1.      In a blender combine the corn from one package and the half-and-half. Cover and blend until smooth. In a 4 quart slow cooker combine blended corn mixture, the remaining corn, the onion, parmesan cheese, and butter, 1 teaspoon of sugar, salt and pepper.

2.      Cover and cook on low-heat setting for 3-4 hours or on high-heat setting for 2 hours.

3.      In a skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1 inch pieces.

4.      Sprinkle Monterey jack cheese and bacon over corn in slow cooker. Cover; let stand about 5 minutes or until cheese is melted.

5.      In small bowl stir together tomato, parsley, vinegar, and sugar. Before serving, spoon tomato mixture over corn in slow cooker.

Recipe Courtesy Better Homes and Gardens

We hope you’ll give these recipes a try on game day.  We can’t guarantee your team will win, but we can guarantee the food will be a success!


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