Nina’s Top 5 Halloween Treats

Since Halloween falls on my birthday month I’m usually very festive and happy around this time of the year!  I usually get into the mood but this year has been kind of hectic and I wasn’t able to make my own Halloween treats so I picked some of my favorites that you can still make in time to enjoy the holiday.  I did attempt to make some caramel apples but…let’s just say my microwave turned into a caramel nightmare so that idea was out!  Have a wonderful Happy Halloween NCJ Peeps!

♥ Nina

Pumpkin Patch Puffs from Table Spoon


Roasted Pumpkin Pasta from Annie’s Eats


Caramel Apples from Paula Deen


Crisp Candy-Corn Treats from Martha Stewart


Candy Corn Martinis from The Slow Roasted Italian


Print this Recipe

Strawberry Mango Smoothie

Yield: 2 servings

2 cups ice

1/2 ripe mango

1 banana, peeled

1 cup cranberry juice, chilled

6 strawberries, fresh or frozen

1 packet of artificial sweetener


In the container of a blender, combine the ice, fruit, juice and sweetener; process until smooth. Garnish each serving with a fresh strawberry.

*An NCJ Original*


Print this Recipe

Raspberry Lemonade

Looking for something to quench your thirst this Memorial Day weekend…well look no further!



  • 3/4 cup sugar
  • 1/2 cup water
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • 3 1/2 cups water
  • 1 container (10 ounces) frozen raspberries in syrup, thawed
  • 3/4 cup water



Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature.  Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate.  Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries.  Freeze about 2 hours or until firm.  Serve lemonade over ice cubes.




Print this Recipe