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.