DIY Pony Treats

Here at the ranch we love to treat our ponies right!
That's one of the big reasons why we LOVE our Pony Camps during the summer.  Our ponies get an extra special dose of love and attention from all of the campers.  This year, they got really spoiled with some brand new tasty treats!
Our Pony Professor, Vicki Massey, shared her equine chef knowledge with the campers by teaching them how to make this fun recipe.
Follow the instructions below to make some of your own to share with your favorite pony!

"Chef Vicki" teaching the campers the recipe.

Sticky Pony Pleasers

Ingredients:

apple slices

carrot pieces

corn syrup

instant quick-cook oatmeal 

Instructions:

1.  Line up 3 paper plates.  Pour a generous puddle of corn syrup on the first plate.  Spread a layer of dry instant oats in the second plate.  

2.  Dip an apple slice or carrot piece in the corn syrup, coating on all sides.  

3.  Dip the syrup coated apple or carrot into the oatmeal and roll until all sides are covered. 

4.  Place the coated apple slices/carrot pieces onto the third plate.

5.  Lick your fingers (yup, there's a treat in it for you too!) and then continue coating the remaining apples and carrots.

6.  Serve to your pony or horse in their feed bin or bucket.  You'll be their favorite person with this delicious snack!

Our Campers hard at work!

What kind of snacks does your pony or horse like?  Do you have any special recipes like this one?

Have a great day, ya'll!

~ Your Friends at Faulkner's

PS - Remember it's not too early to sign up for our 2014 Pony Camp I.
Click here to fill out your registration form!

Tuesday Treats: Not Your Average Snow Ice Cream

Most of us know the traditional way to make snow ice cream:

8 cups of snow, 1 (14oz) can sweetened condensed milk, and 1 teaspoon vanilla extract all mixed together.

But, if you have five minutes and are looking to switch things up, why not try this recipe?

To make "Not Your Average Snow Ice Cream" you will need:

10 cups of clean snow

1 cup of cream

1/2 cup of sugar

1 teaspoon vanilla

1 tablespoon sugar-free instant vanilla pudding mix

Now follow these directions:

1.  Stir 6 cups of snow and the rest of the ingredients together until they have reached a thick, milk-shake like consistency.

2.  Cover the bowl and set it out in the snow for about fifteen minutes.

3.  Mix in the rest of the snow.  The mixture should now be thick like ice cream and ready to eat!  Top with your chocolate syrup, sprinkles, fruit, etc.

Enjoy!

For more delicious Tuesday Treat recipes, click here!

Have a great SNOW day ya'll!

~ Your Friends at Faulkner's

Thirsty Thursday: Hot Mulled Cider

Can you believe that the first week of December is almost over?
This year sure has flown by!

Despite the fact that it has been unusually warm for this time of year, there is still that hint of chill that says winter is right around the corner.

So why not warm up with the delicious drink that is just perfect for one of those days!

This Hot Mulled Cider from My Recipes is easy to make in your slow cooker and will leave your house smelling like a happy fall day!

Just follow the simple recipe below and enjoy!

HOT MULLED CIDER

INGREDIENTS: 

2 qts. apple cider 

1 orange, quartered 

1/4 cup brown sugar, packed 

1/4 teaspoon pumpkin pie spice 

2 (4-inch) cinnamon sticks 

6 whole cloves 

DIRECTIONS: 

Combine all ingredients in a 3-quart slow cooker; cover and cook on low setting 2 to 4 hours. 

Remove orange sections and spices before serving.

Variation: For a different twist, combine one quart apple cider with one quart apricot nectar and add some slices of fresh ginger root to the mix.

For more Thirsty Thursday recipes, click here.

Have a great day ya'll!

~ Your Friends at Faulkner's

Pumpkin Fluff Dip

Thanksgiving is tomorrow folks!

Are you in need of last minute side dish to bring along to your get-together?

Why not make something that will blow everyone's socks off!

This Pumpkin Fluff Dip is the perfect thing!

image via

It's easy AND delicious!

Plus, it works great as an appetizer while everyone is waiting for dinner or a light dessert after everyone is stuffed!

Trust us, everyone will be asking you for the recipe - it's that good!

To make a batch of your own, just follow the super simple recipe below:

PUMPKIN FLUFF DIP

INGREDIENTS:

1 (16 oz) container of frozen whipped topping, thawed

1 (5 oz) package of instant vanilla pudding mix

1 (15 oz) can of solid pack pumpkin puree

1 (8 oz) package of cream cheese, softened (optional)

1 teaspoon of pumpkin pie spice

DIRECTIONS:

1.  In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice*.  Fold in thawed frozen whipped topping and cream cheese.

2.  Chill in refrigerator until serving.  Serve with vanilla wafers, cinnamon graham crackers/sticks, or apple slices.

*We often add way more pumpkin pie spice for taste, but it is best to begin with a teaspoon and work up from that.

Wanna get fancy? Serve in a hollowed out pie pumpkin!

We hope that you have a wonderful Thanksgiving filled with lots of love, laughs, and plenty of good food!

Have a great day ya'll!

~ Your Friends at Faulkner's

Sunday Breakfast: Baked Pumpkin Spice Donut Holes

Just because Pumpkin Season is officially over at Faulkner's Ranch doesn't mean that you have to stop those pumpkin cravings!

Hence today's Sunday Breakfast...

Baked Pumpkin Spice Donut Holes from Pennies On a Platter.

Grab a cup of pumpkin spice latte and enjoy!

BAKED PUMPKIN SPICE DONUT HOLES

INGREDIENTS

For the Donuts:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoons cinnamon

1/2 teaspoons nutmeg

1/2 teaspoon allspice

1/8 teaspoons ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

3/4 cup pumpkin puree (not pumpkin pie filling)*

1/2 cup low-fat milk

For the Coating: 

1 stick of unsalted butter, melted

2/3 cup granulated sugar

2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

*Or make your own pumpkin puree!  We still have pie pumpkins for sale at the ranch - buy one, get one half off!

DIRECTIONS:

1.  In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

2.  Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.)

3.  Bake for 10 to 12 minutes or until passes the toothpick test.

4.  Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.

* You can also also dump the sugar/cinnamon mix and around a dozen butter-coated donut holes into a gallon sized ziplock back and shake it like a polaroid picture to get the job done.

Yields: 40 Donut Holes

So there you have it! A delicious fall breakfast to enjoy!

Stay tuned because we have a lot in store for you this month.  Everything from delicious Thanksgiving recipes, to fall decor, to some exciting Word from the Herds, and more!

Have a great day ya'll!

~ Your Friends at Faulkner's

Pumpkin Turkey Burgers With a Twist!

Okay, so if you haven't caught on yet, here at the ranch we love all things pumpkin!

Give us a recipe that has pumpkin in it and we'll be your best friends.

So of course, when Matt Faulkner came across this amazing pumpkin seed recipe he just had to share it.

Enjoy!

Pumpkin Turkey Burgers

Served in a Pumpkin

INGREDIENTS:

1 pumpkin - inside cleaned of seeds

2 lbs Turkey Burger (or ground beef)

1 onion diced

3 cloves garlic

salt & pepper to taste

1 c brown rice cooked

2 green onions

2 c chicken broth

DIRECTIONS:

1.  Preheat oven 350.

2.  Cook turkey burger with diced onion, garlic & salt & pepper.

3.  Mix brown rice, chicken broth & burger together.

4.  Place everything inside pumpkin on cookie sheet & cook for 1 1/2 hrs or until pumpkin is cooked.

5.  Scrape inside of pumpkin as you are spooning out burger mix onto plate and sprinkle with green onions.

ENJOY!

Have a great day ya'll!

~ Your Friends at Faulkner's

Thirsty Thursday: Pumpkin Pie Martini

It's time for another edition of Thirsty Thursdays!

Halloween is just around the corner which means that there are lots of Halloween parties going on.  Why not make this delicious drink to enjoy while you dance the night away!

The perfect drink?

A PUMPKIN PIE MARTINI!

Image and Recipe via What To Drink

INGREDIENTS

1 oz. Vodka

3/4 oz. pumpkin pie filling

1/2 oz. Kahlua

2 oz. milk

sprinkle of cinnamon

DIRECTIONS:

Pour all ingredients into a cocktail shaker filled with ice.  Shake until cold and pour into a cocktail glass rimmed with cinnamon.

Enjoy!

And of course, remember to be safe!  Always have a designated driver!

Have a great day ya'll!

~ Your Friends at Faulkner's

Pumpkin Chocolate Chip Brownies

Remember earlier today when we shared a recipe for Pumpkin Pie Milkshakes? Well, we have the perfect treat to go with it!

Pumpkin Chocolate Chip Brownies

Image and Recipe via Pennies on a Platter

This recipe from Pennies On a Platter is deeeeeelish!

Make a batch and share with everyone you know! 

It's easy - just follow the recipe below.

INGREDIENTS:

1/2 cup pumpkin puree

1 whole egg

2 egg whites

1 tbsp vegetable or canola oil

1 cup flour

1 tsp baking powder

1 tsp unsweetened cocoa powder

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp salt

2/3 cup brown sugar, packed

1/2 cup semisweet chocolate chips

INSTRUCTIONS:

1.  Preheat oven to 350˚F.  Line an 11″ x 7″ pan with parchment paper.

2.  In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.

3.  In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

4.  Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

5.  Enjoy!

Yield: 24 small brownies

Don't forget, if you need someone to taste test you can always stop by the Pumpkin Farm!

Have a great day ya'll!

~ Your Friends at Faulkner's

Chocolate Chip Pumpkin Spice Bars

Image and Recipe via Recipe Girl

Do you like chocolate?

Do you like pumpkin?

Well then, you're in luck because these Chocolate Chip Pumpkin Spice Bars from Recipe Girl are sure to make you smile!

INGREDIENTS:

Batter:

1 3/4 cups unsweetened pumpkin puree

1 cup canola or vegetable oil

4 large eggs

1 1/2 cups granulated white sugar

1/2 cup light brown sugar, packed

1 cup all-purpose flour

1 cup whole-wheat pastry flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup mini- chocolate chips

Frosting:

8 ounces cream cheese, at room temperature

4 Tablespoons butter, at room temperature

2 teaspoons milk

1 teaspoon pure vanilla extract

4 cups powdered sugar, measured then sifted

1/2 cup mini- chocolate chips (for topping)

DIRECTIONS:

1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

Yields 45 bars

We hope that you enjoy these yummy goodies!

Be sure to share!

Have a great day ya'll!

~ Your Friends at Faulkner's

Pumpkin Pie Smoothie

image via

Is it just another Manic Monday for you?

Then beat the Monday blues and get an extra boost of energy with this delicious

Pumpkin Pie Smoothie
from Low Fat Cooking.

Here is what they have to say about it:

"This healthy pumpkin smoothie is like chilled pumpkin pie in a glass, but without the fat and calories. This thick and creamy smoothie makes a delicious and filling liquid breakfast or an energy-boosting 'snack.' Be sure to use a very ripe banana, preferably frozen, and sweeten your smoothie according to your preference."

Ready to try one of your own?

Just follow the simple directions below!

INGREDIENTS:

1/2 cup pumpkin puree

1/2 very ripe medium-sized banana

3/4 cup fat-free vanilla yogurt

1 tbsp honey

1/2 tsp pumpkin pie spice

1/4 tsp vanilla extract

1 cup crushed ice

PREPARATION:

Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.

Makes two servings.

Feel free to throw in some chia seeds, kale, baby spinach, and more for an extra energy boost!

For some alternate pumpkin pie smoothie recipes check out the ones below:

Gluten Free Pumpkin Pie Smoothie

Pumpkin Pie Protein Smoothie

Overnight Pumpkin Pie Smoothie

We hope these recipes help kickstart your week!

Have a great day ya'll!

~ Your Friends at Faulkner's

Pumpkin Poppers

Earlier we shared with you how to make Pumpkin Spice Lattes for Thirsty Thursday.  Well, you might recall that we promised a super tasty recipe to go with them.

These Pumpkin Poppers are the perfect little treat!

image via

They look and taste just like a pumpkin donut hole and are the perfect treat to enjoy with your coffee!

image via

PUMPKIN POPPERS

from Domestically Speaking

INGREDIENTS:

Popper:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 pumpkin (fresh or canned, just not pumpkin pie filling)
1/2 cup low-fat milk

Coating:1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

These are made in a mini muffin pan, but you could definitely use a regular size muffin tin, just add to your cooking time.

DIRECTIONS:

1.  Preheat your oven to 350 and spray your muffin pans.

2.  Combine all the dry ingredients in one bowl and whisk till combined.

3.  In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.

4.  Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).

5.  Fill your mini tins till almost full.

6.  Bake for 10-12 minutes.

7.  While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.

8.  Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.  If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.

We hope that you are enjoying all of these yummy fall recipes! Keep checking back every day because we have plenty more to share!

Have a great day ya'll!

~ Your Friends at Faulkner's 

Crockpot Pumpkin Bread

It is easy to do a search for Pumpkin Bread and come up with a variety of recipes.  But did you know that you can make this yummy fall treat using your crockpot?

That's right!

The best part about cooking this delightful treat in your crockpot is that it won't heat up your house on a warm day and it is incredibly moist!

To get this easy recipe, just visit Let's Get Crockin'.

Enjoy!

~ Your Friends at Faulkner's

PS - You might want to go ahead and make some tonight to go with what we have in store tomorrow for Thirsty Thursdays!

Super Bowl Dips

There is nothing more perfect on Super Bowl Sunday

than some super dips!

Below are three of our favorites! Just click the link above each picture for the recipe.

Skinny Buffalo Chicken Dip

(only 3 Weight Watchers points!)

Homemade Queso dip from Kayotic Kitchen

Skinny Taco Dip

 

Wanna snazzy up your dip?

Add some ranch dressing and some veggies to make your own football field like the picture above!

Do you have a favorite Super Bowl Snack? Please share it with us!

Now, who's ready for some football?

~ Your Friends at Faulkner's