HITM:  A busy show with President of the USEA Max Corcoran's Maryland 5* Report, Auditor Colleen Nolan-Tran tells us how she and Moose made out at OTTB Makeover and Cowgirl in the Kitchen Jill Stanford stops by with a recipe from her new book.  Plus, Jamie and Glenn share vacation adventures and some first world problems.  Listen in...

AUDITOR POST SHOW: Vacation report!

HORSES IN THE MORNING Episode 2790  – Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings:   co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.
• Title Sponsor: Eagle Equine Products Coupon code HRN gets them 15% off their order at eagleequine.com (one-time use)
• Image Credit: Auditor Colleen Nolan-Tran's OTTB Moose
• Guest: Auditor Hannah Reppert
• Guest: Jill Stanford, Cowgirls in the Kitchen
• Guest: Auditor Colleen Nolan-Tran
• Guest: Max Corcoran, President of the USEA
• There's an App for that!  Download the new FREE Horse Radio Network App for iPhone and Android
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by: Equiderma, Wintec and Listeners Like You

Apple Pumpkin Butter Recipe Discussed in Today's Show

• 3 cups of unsweetened applesauce (canned or homemade)
• 1 1/2 cups of pumpkin puree ( canned or homemade
• 3/4 cups of packed brown sugar
• 3 tablespoons of good maple syrup
• 1 teaspoon of pumpkin pie spice or to taste
• 1 teaspoon lemon juice

1. In a medium large saucepan, empty the apple sauce and pumpkin puree and mix it well. Bring to a boil (saucepan lid off), then reduce the heat to low. Simmer this for about an hour, stirring frequently.
2. To this partially reduced mixture, add the rest of the ingredients. Bring it to a boil again, and reduce the heat to low and let this gently simmer for about 45 minutes. Stir it often. 
3. Cool, taste, adjust seasonings if you like but a little pumpkin pie spice goes a pretty long way.
4. Store in the refrigerator for about a week, and it freezes well too.

Happy Fall!

Jill Charlotte Stanford
The Cowgirl in the Kitchen