Today’s Product:  Round Baking Stone

ROUND BAKING STONE : This baking stone absorbs moisture while cooking to insure flaky crust and evenly cooked cookies and tasty delights. Item: 93094 $27.50

Today’s Recipe:  Sausage & Parmesan Puffs

*   1 (17 ounce) package frozen puff pastry sheets, thawed
* 1 egg
* 1 tablespoon milk or cream
* 1 (1 pound) package Bob Evans® Original Recipe Sausage Roll, well chilled
* 6 tablespoons grated Parmesan cheese, divided

DIRECTIONS

1. Preheat oven 400 degrees F. Cut each pastry sheet into 3 strips lengthwise. In small bowl, beat egg with milk until well blended. Brush top of each pastry strip with the egg/milk mixture and sprinkle each with 1 tablespoon of cheese.
2. Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the pastry strips. Place one sausage log in the middle of each pastry strip. Fold edges of the pastry up to enclose sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
3. Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1 inch slices and place on top of the brown paper. Bake for 15-20 minutes or until sausage is cooked and pastry is lightly browned. Refrigerate leftovers.

Today’s Product:   Tuscan Home Pasta Bowl

A combination of stylish stoneware infused with functionality to beautifully serve you and your guests every time. 14 x 2½" New Item: 93234 $46.00

Today’s Recipe:  Sassy Fiesta Spaghetti

1    package (16 oz) spaghetti
2    tablespoons olive oil
1/2    cup chopped onion
1    medium red bell pepper, chopped
1    lb lean (at least 80%) ground beef
1/4    cup sugar
1    package (1 oz) Old El Paso® taco seasoning mix
1    can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
1    can (8 oz) tomato sauce
1    can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1    jar (4.5 oz) Green Giant® sliced mushrooms, drained
Grated Parmesan cheese, if desired

1.    Cook and drain spaghetti as directed on package; cover to keep warm.
2.    Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
3.    Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

Today’s Scent:  Caramel Coffee

PETITE JAR CANDLE – CARAMEL COFFEE (BROWN) Enticing aroma of fresh brewed coffee flavored with caramel. (Brown) 2¾ x 2¾ x 4" 7.5 oz. New Item:03890 $7.50

Today’s Recipe:  Caramel Macchiato Cheesecake

* 2 cups graham cracker crumbs
* 1/2 cup butter, melted
* 2 tablespoons white sugar
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 eggs
* 1 (8 ounce) container sour cream
* 1/4 cup brewed espresso or strong coffee
* 2 teaspoons vanilla extract
* pressurized whipped cream
* caramel ice cream topping

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons white sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 (8 ounce) container sour cream
• 1/4 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• pressurized whipped cream
• caramel ice cream topping

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What to Drink?
	Sparkling wine
	Coffee

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Today’s Scent:  Pumpkin

Don’t want to bake?  Then burn the Warm Cinnamon Pumpkin Candle!

Today’s Recipe:  Pumpkin Dip

*  1 (16 ounce) container frozen whipped topping, thawed
* 1 (5 ounce) package instant vanilla pudding mix
* 1 (15 ounce) can solid pack pumpkin
* 1 teaspoon pumpkin pie spice

DIRECTIONS

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Make this in the Spice Casserole Dish.

1 1/4    cups Original Bisquick® mix
1/4    cup butter or margarine, softened
2    tablespoons very hot water
1/2    lb bulk spicy Italian pork sausage
1/2    cup chopped green bell pepper
1    cup Alfredo pasta sauce (from 16-oz jar)
1    cup shredded mozzarella cheese (4 oz)
2    tablespoons grated Parmesan cheese
1/2    cup grape tomatoes, cut in half
2    tablespoons fresh basil leaves, cut into strips

1.    Heat oven to 400°F. Lightly spray bottom of 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, stir Bisquick mix, butter and water until dough forms. Press dough in bottom of pan.
2.    In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain if necessary. Spread sausage mixture over crust; spread pasta sauce over sausage. Sprinkle with cheeses.
3.    Bake 25 to 30 minutes or until mixture is bubbly around edges and cheese is lightly browned. Sprinkle tomatoes and basil over top.