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We know it’s technically still back-to-school shopping time, but with the heatwave that’s come through much of the country recently, we don’t blame you if you’re wistful for the Halloween season. Stock up on pumpkin decor, skeleton wine glasses, and fall table decorations now so you’ll be ready as soon as the first cool fall breeze hits. Get our favorite décor pieces and serve up a big batch of witch’s brew in the festive drinkware we can’t wait to get our hands on....

2 tablespoon butter 2 cup powdered sugar 2 tablespoon milk 1 teaspoon vanilla

1 cup fresh or frozen raspberries, thawed ¾ cup sugar 3 tablespoon cornstarch 1 cup whipping cream 1 cup milk 5 egg yolks, lightly beaten 2 tablespoon raspberry liqueur (optional) 1 teaspoon vanilla Red food coloring

To Make Ahead Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill up to 3 days or freeze up to 6 months. If frozen, thaw in the refrigerator before serving. Stir before serving.

1 whole garlic bulb 1 tablespoon olive oil 1 cup sweet onion, finely chopped ½ cup Granny Smith apple, finely chopped ½ cup balsamic vinegar ½ cup sugar

Roses are also the national flower of the United States, the flower for June birthdays, and the flower for the 15th wedding anniversary.

Pork Chops in Nogada Sauce: Prepare Salmon in Nogada Sauce as directed through Step 3, except use four 5- to 6-ounce boneless pork loin chops, trimmed, instead of the salmon. Grill on a greased grill pan for 11 to 13 minutes or until chops are slightly pink in centers (145°F). Let stand for 3 minutes before serving. Continue as directed in Steps 5 and 6.Nutrition facts per serving: 449 calories, 41 g protein, 7 g carbohydrate, 29 g total fat (10 g sat....

3 cup water (105°F to 115°F) 1 tablespoon instant or active yeast 1 tablespoon kosher salt 6 ½ cup unbleached all-purpose flour This dough keeps in the fridge up to 2 weeks. Remove portions to make a boule, a loaf, or rolls.