Cider Mimosas

Apple cider, chilled

Sparkling wine, chilled

Apple slices for garnish

Pour each wine glass or champagne flute 3/4 full with cold apple cider.  Top with cold sparkling wine.

Cider Bourbon Smash

2 ounces apple cider, chilled

2 ounces bourbon

2 ounces ginger ale, chilled

Apple slices for garnish

Combine the cider and bourbon in a cocktail shaker filled with ice and shake until very cold.  (If adjusting recipe to serve a crowd, combine cider and bourbon in a pitcher and refrigerate for at least an hour.)  Strain mixture into an ice-filled glass and top with the chilled ginger ale.  Stir gently.  Garnish with apple slices and serve.

Maple Glazed Acorn Squash

1 medium acorn squash, halved

1 1/2 cups water

1/4 cup maple syrup

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

Scoop out and discard seeds from squash.  Place cut side down in a 13 x 9 inch baking dish; add water.  Baked, uncovered, at 350 degrees for 45 minutes.  Drain water from pan; turn squash cut side up.  Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves.  Bake, uncovered, for 10 minutes or until glaze is heated through.

Chocolate-Dipped Apple Pops

4 apples

16 lollipop sticks

Orange, white, and milk chocolate melting chips

Chopped nuts or various sprinkles

Slice apples crosswise into discs 1/4 to 1/2 inch thick, about 4 slices per apple.  Insert lollipop sticks at least 1 inch into each apple slice.  Meanwhile, melt chocolate according to package directions.  Cover work surface with waxed paper.  Dip each apple slice into melted chocolate and let cool on waxed paper.  Decorate with assorted nuts and other candy toppings, and finish with a drizzle of another color melted chocolate.