Pumpkin Spice Latte

I love coffee! I REALLY love specialty coffees. I don't hit Starbucks nearly as often as I would like to, which is probably for the best since a drink there is nearly a small fortune. As I was spending much too much time on Pinterest I came across this recipe for Pumpkin Spice Lattes that were supposed to taste just like the ones Starbucks makes! Yay! And luckily for me I had everything I needed to make them! It was absolutely delicious! So I must share this with any other coffee lovers out there!

• 2 cups milk
• 4 Tbsp pumpkin puree
• 2 Tbsp white sugar
• 2 Tbsp vanilla
• 1/2 tsp pumpkin pie spice
• 1/2 cup strong coffee
• whipped cream

Add first 5 ingredients to a small saucepan over medium-high heat. Bring almost to a boil. Remove from heat, add to blender. Blend on high til milk begins to froth, about 2 minutes. Divide milk between 2 mugs. Add the coffee slowly down the side so as not to disturb the frothiness. Top with whipped cream and sprinkle with additional pumpkin pie spice. Enjoy!!

*For me, this recipe was enough for 3 mugs. I guess if you have really big mugs you might just get 2!

*If I am just enjoying this drink by myself I skip the blender part. It tastes the same and I really don't enjoy the dishes. When I am having company I will do the extra step just for flare ;)

* You can also mix the milk mixture and keep it in your fridge until you are ready to indulge in another cup. I have some in my fridge at this very moment!

Cream-Filled Cinnamon Coffee Cake

For those of you who have the cookbook that the West End church put together, Tastes For All Seasons, this recipe is in there. Sometimes its just nice to have a picture to go with a recipe :)

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream

Topping

• 1/2 cup sugar
• 1/2 cup chopped pecans
• 2 tsp ground cinnamon

Filling

• 1 Tbsp cornstarch
• 3/4 cup milk
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1/2 tsp vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined. Pour into two greased and waxed paper lined 9-inch round baking pans. Combine the topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Filling: In a small saucepan, mix the cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes until thickened. Cover and refrigerate until chilled. Cream the butter, shortening and sugar until light and fluffy. Add the vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes* Place one cooled cake on a serving plate, spread with filling. Top with remaining cake. Store in refrigerator.

* I don't know about you but I do not have the patience to beat something for 10 minutes!! I beat it until I thought it looked right and it tastes great!

Chocolate Oatmeal No Bake Cookies

My Mom made a version of these cookies a lot when we were growing up.  These are a little different as they have peanut butter in them.  Which is always a plus in our house.  A recipe from my cousin Ashley - thanks!

- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 4 tbsp cocoa
- 1/2 cup peanut butter
- 3 - 3 1/2 cups quick cooking oats
- 2 tsp vanilla

Add the first four ingredients to a saucepan.  Bring to a rolling boil and boil for one minute.  Stir in the next three ingredients and drop onto wax paper.  Let cool until set.

Cream of Potato Soup

Cold rainy days are great days for staying inside and enjoying a bowl of homemade soup.  Which is what we did today.  In the mood for something a little different from my usual homemade soup, I dug out our church cookbook and tried my hand at cream of potato soup.  Yum!  It was a hit with my six year old, which is great because I can put it in a thermos and sneak some vegetables into his school lunch.

- 6 cups chicken broth (or Oxo cubes)
- 1 1/2 cups chopped onion
- 3 cups chopped potatoes
- 3 cups chopped carrots
- 1/4 cup parsley
- 1 to 2 tsp dill weed
- 1/2 cup margarine
- 1/2 cup flour
- 1 tsp salt
- pepper to taste
- 4 cups milk
- 6 tbsp cheez whiz or 6 cheese slices
- 1 1/2 cups cooked chopped ham or sausage

Combine broth, onions, potatoes, carrots, parsley and dill weed in a large pot.  Bring to a boil and simmer until veggies are tender.  In a saucepan, melt margarine, blend in flour, salt and pepper.  Add milk all at once, cooking until thickened, stirring constantly.  Stir in cheese until melted.  Add to broth and veggies; mix well.  Add meat.  Cook until heated through.

Cookie Fruit Salad

I know...sounds disgusting but this is so delicious!! My aunt has been bringing this to family gatherings for years and it used to be served at the old "Penner Foods" grocery stores-anyone remember those?? Anyway, I recently had dental work and this qualified as some delicious "soft" food that I could actually eat. This salad (-or dessert as my husband calls it-) is so good and is perfect for big gatherings.

Ingredients:
1 package instant vanilla pudding mix
1 1/4 cup buttermilk
1 (16 oz) container cool whip, thawed
2 cans mandarin oranges, drained
1 can crushed pineapple, drained
1 pkg chocolate teddy grahams or crushed oreo crumbs

Directions:
Mix pudding mix, buttermilk, and cool whip together. Add drained fruit and fold in until combined. Mix in cookies or crumbs. If using cookies, let sit for a few hours to let cookies soften (best if made the night before) but salad made with crumbs can be served right away.

Peanut Butter and Chocolate Dessert

I created this dessert in honour of of my husband's birthday.

Base:

1 1/2 cups Oreo Cookie Crumbs
1/4 cup butter, melted

Mix together and pat into the bottom of a spring form pan and a little ways up the sides. Bake for 10-15 minutes at 350 degrees. Let cool.

Filling:

500 ml whip cream
1 pkg milk chocolate chips
1 pkg peanut butter chips

Whip cream until stiff. Melt milk chocolate chips and peanut butter chips. (I use the defrost setting on my microwave!) Stir until smooth and let cool slightly. Fold melted chips into whipped cream and mix until well combined. Spread mixture over cooled crust.


Topping:

1 pkg mini Reese peanut butter cups, cut in half

Sprinkle on top of filling. Cool entire dessert for at least 2 hours so chocolate has a chance to set firm enough for slicing. Remove outer ring of spring form pan to serve.

Indoor Smores

There's nothing overly fancy (or even pretty!) about this dessert, but it's a favorite of my husband (or at least I assume because he ate almost half the pan at once) and it really easy to whip up when you're stuck for a lunch on the go.  It's combining season around here so many, many lunches are being made and consumed on the field.  I found this recipe on the back of the golden graham box.

- 5 cups golden grahams
- 4 cups mini marshmallows (divided)
- 1/3 cup butter or margarine
- 1 cup milk chocolate chips

If you spray your bowl and pan with cooking spray before using it, you'll have less mess to clean when you're done.
1. Measure cereal into a large bowl,  In saucepan heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted.  Remove from heat.
2. Pour marshmallow mixture over cereal.  Quickly toss until completely coated.  Then stir in remaining 1 cup marshmallows.
3. Press mixture into 8 or 9 inch square pan.  Pop into fridge about 10 minutes until firm enough to cut into bars.

Microwave directions: Measure cereal into large bowl.  In large microwavable bowl, microwave 3 cups marshmallows, chocolate chips and butter on high 1 1/2 to 2 minutes.  Stir every 30 seconds until melted and smooth.  Continue with step 2 above.

Caramelized Onion Hummus

Ingredients:

1large or 2 medium onions, diced
2 tbsp butter or margarine
brown sugar, to taste
4 garlic cloves, chopped finely
1 (16 oz) can chick peas, rinsed and drained
2 Tbsp tahini (make your own with this recipe!)
3 tbsp lemon juice
1/4 - 1/3 cup olive oil
salt and pepper, to taste
2 tbsp plain yogurt
1 tbsp sweet paprika

Directions: Heat butter or margarine in a frying pan over medium heat. Add onions and brown sugar and cook over medium heat until onions begin to turn golden and are translucent (about 10-15 minutes). Add garlic and cook for an additional few minutes, stirring often to prevent burning. Remove from hear and let cool.

In a blender combine remaining ingredients and blend well. Add a little more oil or water if the consistency is too stiff. Add cooled onion and garlic mixture to blender and blend until smooth. Allow to chill several hours to allow flavours to combine.

Serve with crackers, vegetables, or pita bread that is cut into wedges.

Spaghetti Sauce

If you've ever had a garden, you know how you can get loads and loads of tomatoes from what seemed like very few plants in spring.  We've eaten our share of tomato sandwiches and there's still so many tomatoes left to go.  

 I tried a new recipe this fall (thanks Roxie & Christina) and was happy with the results.  Tasty, tasty spaghetti sauce.

Here's the recipe:

• 12 cups chopped tomatoes (I put everything through my food processor, skins and all.  Easy peasy)
• 1 cup chopped onion (again through the food processor)
• 1 green pepper (still through the food processor)
• 1/4 cup oil
• 1 1/2 tsp minced garlic
• 2 tbsp salt
• 1/4 tsp pepper
• chopped half bay leaf
• 1 1/3 tbsp oregano
• 1 1/2 tbsp basil
• 1 1/2 tsp chili powder
• 1/3 cup sugar
• 3 6oz cans of tomato paste
• 3-4 tbsp cornstarch

 Fry onions, garlic and green pepper in the oil.  Add to simmering tomatoes.  Add spice ingredients, sugar and tomato paste.  Simmer on low heat for 1-2 hours, stirring occasionally.

Mix cornstarch with a bit of water to make a smooth paste and add to tomatoes.  Bring to a boil and pour into jars and seal.

I put the jars into my 300 degree oven for 15 minutes, on a cookie sheet with a bit of water in it.  Then take them out and wait to hear the lids "pop" and you know it's sealed.
One recipe makes 3 quarts.

Homemade Granola

photo by Kezia

Ingredients

• 4 cups rolled oats
• 2 cups 12 grain mix (from bulk barn)
• 1/2 cup wheat germ
• 1/2 cup oat bran
• 1 cup sunflower seeds (I used honey coated ones from bulk barn)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup honey
• 1/2 cup butter
• 1 tablespoon ground cinnamon
• pinch nutmeg
• pinch ginger
• 1 tablespoon vanilla extract
• 1 cup raisins or sweetened dried cranberries (if desired)

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet with aluminum foil and spray with cooking oil.
2. Combine the oats, grain mix, wheat germ, oat bran, sunflower seeds in a large bowl. 
3. Stir together the brown sugar, maple syrup, honey, margarine and spices in a saucepan. Bring to a boil over medium heat. Remove from heat and add vanilla then pour over the dry ingredients, and stir to coat. 
4. Spread the mixture out evenly on the baking sheet.
5. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. It will clump together and become more crispy as it cools. Be careful not to overcook it.
6. Cool, then stir in the raisins or cranberries before storing in an airtight container.

recipe request - chocolate zucchini cake

If someone has an all-time favorite, no fail, delicious recipe for zucchini chocolate cake I really think you should share it! An aunt of mine emailed to ask whether I had a recipe, and I went looking for one because I knew that I made one last year and it turned out well.

The two community cookbooks I have contain a combined total of three recipes. I don't know which one I used! I thought the best way to find a good recipe would be to just come here!

Kansas Cucumber Salad

This is a variation of a coleslaw type recipe.  Except it's even better with the addition of cucumbers and some onion.  Thanks for sharing the recipe Christina!

• 1 cup mayo
• 4 tsp vinegar
• 1/2 tsp salt
• 1/4 cup sugar
• 1/2 tsp dill weed

Mix the above ingredients, which make up the dressing for the salad.  This is a large recipe, so unless you're heading to a family reunion, you might want to half the recipe.  

Add grated or chopped cabbage, chopped cucumbers and green onion or white onion, chopped fine.  

Mix an hour before serving.  Salad does not keep for very long, as it gets watery.  But it's so good, there probably won't be any left anyway!

* Christina also mentioned that mixing this dressing with an equal amount of bought coleslaw dressing is a delicious variation.

Alfredo Sauce with a Kick

Sauce Ingredients:

3 tbsp butter or margarine

3 tbsp flour

2 cups milk

1/2 tsp garlic powder

1/2 tsp Italian Seasoning

1/2 -3/4 cup parmesan cheese

1/4-1/2 cup Red Thai Sweet and Spicy Sauce (I like the one from M&M meat shops!)

pepper, to taste

Sauce Directions:

Melt butter in a medium saucepan over low heat. Add flour and mix well. Pour in milk and whisk to combine and stir until no lumps remain. Add garlic and Italian seasoning. Cook until sauce begins to thicken. Add parmesan cheese and Red Thai Sauce and pepper to taste. Continue to cook unto heated through and sauce is as thick as desired. 

Serve over your favourite noodles (cheese ravioli is especially yummy!) and add chopped cooked chicken if you want-it's a perfect way to use up leftovers!

Pizza Rollups

Ingredients

2 (1/4 ounce) packages fast rising yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

4 tablespoons olive oil

1/2 cup canola oil

1/3 cup grated parmigiano cheese

6 cups flour (can use a mix of whole wheat and white)

Directions

In a medium bowl combine water, yeast, sugar, and salt. Let sit until foam appears on the top.

In the bowl of a stand up mixer combine the yeast mixture with the olive oil, canola oil, and 3 cups of the flour. With the whip attachment, beat for 10 minutes. Clean and remove the whip attachment. Add the remaining flour and cheese. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides. Transfer the dough to a large, oiled bowl and cover with plastic wrap.

Place in a warm location and allow to rise for one hour or until doubled in size. Punch down dough and allow to rise a second time. After the second rise the dough is ready to be divided and rolled into 2 large rectangles. Sprinkle your favourite pizza toppings (we like chopped pepperoni and honey maple ham) on top of each rectangle, leaving about 2 inches on one long side for rolling up. Top with your favourite cheese (we like parmesan and mozzarella - and provolone if we have it) and Italian seasoning. Roll up like a cinnamon bun, cut with thread, and bake until golden. Serve with dipping sauces.

I like this one:

Favourite Marinara

• 
  
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 2 teaspoons kosher salt
• 3 tablespoons chili powder
• 1/2 cup granulated sugar
• 2 tablespoons cider vinegar
• 4 bay leaves2 tsp Italian Seasoning
• 1 large onions, chopped finely
  Combine all ingredients and simmer over a slow boil for three hours. (I use my slow cooker!) Remove bay leaves before serving.

Rhubarb Muffins

- 1 cup buttermilk

- 1/2 cup vegetable oil

- 1 egg

- 2 1/2 cups flour

- 2 1/2 cups diced rhubarb

- 1 1/4 cup brown sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 tsp vanilla

Streusel:

- 1 cup flour

- 1/2 cup butter

- 1 cup brown sugar

- 1 tsp cinnamon (optional)

Combine wet ingredients.  In another bowl combine dry ingredients.  Combine wet and dry ingredients and stir in rhubarb.  Fill muffin tins about 2/3rds full.  Combine streusel ingredients until crumbly and divide between filled muffin cups.  Bake at 350 for 25 minutes.

Mango Pavlova

I made this as a gluten free option for my daughter's middle school girl's book club. The book selection was A Mango Shaped Space by Wendy Mass.

Base:

Beat 4 egg whites with an electric mixer until soft peaks form. Add 3/4 cup sugar, a bit at a time, until it is completely mixed in. Add 1/2 tsp cream of tartar and mix well.

Spread tin foil over the baking pan you plan to use and grease well. Spread egg mixture on top in an even layer. Bake at 225 degrees for 1 hour and then turn off oven and let sit overnight. The next morning, peel back foil and set back on to the baking sheet. 

Topping

Whip 2 cups whipping cream and add 1 tsp of vanilla. Melt 1 cup white chocolate in the microwave on "defrost" setting. Fold the melted chocolate into whipped cream. 

Chop 2-3 mangos into small pieces. Add sugar to pieces if mango is not sweet enough. 

To assemble:

Spread whipped cream/white chocolate on to base. Sprinkle with chopped mangoes and serve. Yum!

(*Note* Only assemble pavlova right before serving or meringue will go soft.)

Japanese Chicken

I think all my favorite recipes come from friends!  This one is from my friend Colleen - a high school buddy, a room mate when we both "left home" and my maid of honor at my wedding.  This recipe has somewhat of a chinese take out flavor to it.  Delicious!

- Chicken (breasts or pieces)

- 1 egg

- flour

- oil

- 1 cup sugar

- 1/2 cup vinegar

- 3 tbsp soya sauce

- 3 tbsp water

- 1/2 tsp baking soda

Dip chicken (I like to cut up my chicken breasts into smaller pieces, but you can leave them whole as well) into beaten egg, then flour.  Fry in small amount of oil until golden brown and transfer to casserole dish.  Mix sugar, vinegar, soya sauce and water and pour over chicken.  Bake at 350 for an hour (less if you're using chicken breasts).  Right before serving, stir baking soda into the sauce and stir it around.

*I tried this recipe with half the amount of sugar and while it was ok, it wasn't as tasty as the full sugar version.  Surprise, surprise.  ;)

Restaurant Hotcakes

After years of feeding my family pancakes from a bought mix, I tried this homemade pancake recipe and have never looked back.  I also didn't realize how bad the other ones were until we tried these!  Another great recipe from my friend Claudette.  ;)

• 5 eggs, beaten
• 3 cups milk
• 4 cups flour
• 1 cup sugar
• 6 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 2/3 cup oil
• 1/3 tsp vanilla

Beat eggs and milk together.  Add dry ingredients.  Add oil and vanilla.  Beat until smooth.  Keeps several days in the fridge.  Half recipes can be done using 3 eggs.  (And yes, it's a BIG recipe!).

Loaded Biscuits

I love biscuits! And I love all the extra things added to make these biscuits extra tasty. A recipe from my hubby's Mom.
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/4 cups grated cheddar cheese
- 3 tbsp finely chopped green onion
- 2 tbsp finally chopped green pepper (I used orange as that's what I had on hand)
- 1/3 cup oil
- 3/4 cup cold milk

Mix the flour, sugar, baking powder, salt, cheese, onion and pepper in a large bowl. Add oil and milk. Using a fork, toss the ingredients together until the mixture forms a ball or mass, which will stick together, adding more milk if necessary. Excess liquid makes a sticky dough that is hard to handle and too little makes a dough that will crumble and crack. Turn out onto a lightly floured board; knead lightly two or three times. Roll untili 3/4 inch thick. Cut into biscuit rounds with a biscuit cutter or drinking glass. Place on greased baking sheet and bake at 400 degrees C for 15 to 20 minutes or until browned.

* I think I rolled these a little too thin. Still tasted good, but wouldn't roll it quite so thin next time. Yummmmmmmmmmmmm!!

Whole Wheat Ham and Cheese Calzones

Ingredients

CRUST

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 2 tablespoons canola oil
• 1 tablespoon molasses

FILLING

• 3 tablespoons boiling water
• 2 tablespoons bulgur (buy as much as you need from a bulk food store)
• 1/2 cup pizza sauce1 tsp oregano
• 1 cup diced deli ham (honey maple is my favourite!)
• 2 cups grated mozzarella cheese

Directions

1. For the Crust: Measure the first 6 ingredients into a large bowl. Stir. Make small indentation in the middle.
2. Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
3. For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
4. Add remaining 3 ingredients. Stir. Divide into 8-12 equal portions.
5. Shape portions into balls. Roll out 1 portion to form an 3-4 inch diameter circle. Place about 3 tbsp of filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
   
   6. Press edges to seal.
   7. Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
   8. Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
   9. Makes 8-12 calzones.
   10. To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
   
   
   

Copy Cat "Tall Grass Prairie" Cinnamon Buns

Buns:

5 cups warm water

1/2 cup brown sugar

9 tsp yeast

3/4 cup oil

1 tsp salt

3 eggs

5 1/2 cups whole wheat flour

8 cups white flour

In a large bowl, add water, yeast, and brown sugar and let sit for 10 minutes. Add oil, salt, and eggs and mix well. Add flour, a small amount at a time and mix into a smooth dough. Set aside and let rise for 1 hour. Divide into 2 pieces and roll each piece into a large dough rectangle.

Filling

2 cups brown sugar

1 tsp cloves

1 tsp ginger

2 Tbsp cinnamon

1 tbsp flour

margarine (for spreading)

Mix brown sugar and spices together and then blend in flour. Spread a thin layer of margarine onto your large dough rectangles and sprinkle half the filling mix on top of each rectangle. Roll up and cut into 1 or 2 inch pieces.

Glaze:

Mix together 1 1/2 cups brown sugar and 3/4 cup margarine. (Double this amount for ooey gooey buns) Spread glaze evenly on to your baking pan and then put cinnamon buns on top of the glaze to bake. Leave space in between for buns to rise slightly for a half hour or so. Bake at 350 degrees for 18-25 minutes. Remove from oven and immediately flip buns onto a pan of equal or larger size so that the glazed side is up. Serve warm for an extra treat.

**This recipe makes a HUGE batch!! You may want to cut the recipe in half or make the whole recipe and bless someone with the extras.**

Chocolate Ice Cream Divine

Devin requested this dessert a while back. I confirmed the recipe with his Mom and made it for the first time last week. (Although I must admit I've enjoyed this dessert at my in-laws before - so good!). The thing I like about it was that you can make it ahead and keep it in the freezer, so it makes a great dessert for company, because you can work ahead.
- Two cups crushed chocolate wafers (I used oreo crumbs)
- 1/2 cup margargine, melted
- 2 L vanilla ice cream, softened
- 1 cup chocolate chips
- 2/3 cup icing sugar
- 1/2 cup margarine
- 1 1/2 cups evaported milk
- 1 1/2 cups peanuts (I used chopped peanuts)

Combine crushed wafers and 1/2 cup melted margarine. Press evenly into a 9 x 13 pan; chill. Spread ice cream evenly over base; sprinkle with peanuts, pressing in gently. Freeze. Combine chipits, sugar, 1/2 cup margarine and evaporated milk in saucepan. Bring to a boil and simmer 8 minutes, stirring constantly. Cool. Spread over ice cream. Store in freezer. Divine!!
* Although the recipe doesn't call for chocolate sauce over top, it makes a big difference in flavor. Try it!