Apple Pockets

This are a delicious, quick and easy dessert.  Nice to make with all the apples that are available to us in the fall season. *Picture to follow.

1 tube refrigerator crescent-style rolls
1 small apple, peeled, cored and finely diced
2 tbsp sugar
1/2 tsp ground cinnamon

Grease a cookie sheet.  Open the crescent rolls and separate into 8 triangles.  Combine the apple, sugar and cinnamon.  Mix well.  Drop a small spoonful of the apple mixture near the wide end of each triangle.  Fold the long point toward the middle over the top of the filling.  Pinch to seal.  Fold the other two corners toward the middle.  Pinch to seal.  Bake in 375 oven for 12 minutes.  Drizzle with icing when cool.

Iced Cinnamon Chip Cookies

 I made these cookies a few years back using ground cinnamon because you can't buy cinnamon chips in Canada, they were good then too. But if you can get to the states and find the actually cinnamon chips they are just that much better!! 

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 package (10 ounces) cinnamon baking chips *

ICING:  **

• 1/4 cup butter, melted
• 1/4 cup shortening
• 1-1/4 cups icing sugar
• 1 Tbsp milk
• 3/4 tsp vanilla extract

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.

Yield: about 3-1/2 dozen

* I would not use a whole bag in one recipe. It seemed like too much so I just added until it met my approval.

** This icing doesn't taste like much on its own, but once you have it on the cookie it comes to life. However, the cookies taste great even without it.

Chai Rice Pudding

Chai Rice Pudding

• 8 cups 1% milk
• 1 cup uncooked basmati rice
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice

In a heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently.

Remove from heat; stir in the spices. Serve warm or chilled. Refrigerate leftovers.

Yield: 10 servings

* I halved this recipe and added 1/2 tsp vanilla as well.

* And yes, I did actually buy the basmati rice just for this recipe. Not sure how it would work just using your regular rice

 Made it yesterday and just ate the last bit while typing this...and Darren didn't have any. I have very little self control :( It was SOO good!!

The Best Pancakes I've Ever Had

No need to retype, just click below! 

http://disgustinglygood.com/2012/03/27/lemon-pancakes/

We had these this morning, oh wow.... Mmmmmmmmmm....

Creamy Chicken

A very simple but yet delicious way to do chicken and pasta.

Creamy Chicken

- 3/4 to 1 cup chopped onions
- 1/4 cup margarine
- 3 to 4 chicken breasts, cut into chunks
- 1 can mushroom soup
- 1/8 tsp celery salt (or chopped celery)*
- 1 cup water
- 1 1/2 tsp (approx) chicken oxo
- 1 1/2 - 2 tsp parsley flakes
- 1 to 1 1/2 cups frozen peas**
- 1/2 to 1 cup sour cream

Fry onions in margarine till soft.  Add chicken and fry till chicken is cooked through.  Then add next 6 ingredients.  Simmer for a few minutes.  Just before serving, add sour cream. Serve over any kind of pasta.

* I prefer to use chopped celery
** I don't have a lot of pea lovers in my household so I use mushrooms instead.  Fresh is best but canned works too.

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!