recipes

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This is my favorite recipe for pot roast. You put it on in the morning and it ready for dinner that night.
 I have tried others  recipes but always have come back to this one.
1 chuck roast 3 to 4 pounds ( the size really doesn't matter. It can be bigger or smaller)
1 large onion chopped up.
6 to 8 button mushrooms.
 A hand full of the leaves from one stalk of celery or 1 stalk finely chopped.
1 can of mushroom soup
1 package of dried brown gravy mix.
1 tbs of minced garlic
2 full tsp of Italian seasoning (  Don't brush off the top of the measuring spoon when taking it out of the jar.)
about a 1/2 of a cup of fresh parsley leaves.
Mix the mushroom soup,Italian seasoning, and brown gravy together. DON'T ADD WATER . You will get plenty of liquid from the roast.  ( It will make it,s own thick gravy) .  Place your onions and mushroom in the bottom of your crock pot. Add your roast then spread your garlic on top of it. Pour your gravy mixture over the roast .  Add your celery leaves and parsley leaves. If you are using celery stalk add it with the onion. Turn your crock pot on high for three hours then down to low to finish cooking for the rest of the day.
If you have a high watt crock pot you can leave it on low all day. But I have found that giving it that three hours on high real adds to the flavor.

 The next night I cut up the leftover meat then added it back to the gravy, add sour cream to it   Poured it over noddles .  It was wonderful.

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My favorite homemade brownies

I love these Brownies. These are definitely my favorite. If you like a fudge texture brownie these are not for you. They are not like a cake brownie either, they are somewhere in between.

• 2 eggs whipped
• 1 teaspoon vanilla extract
• 1 cup white sugar 
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• FROSTING
•   1 1/2tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey ( whipped if possible. Regular is ok )
• 1 teaspoon vanilla extract
• 3/4cup confectioners' sugar 
• a dash of cinnamon  
  Mix your eggs, butter, and vanilla together in a small bowl.
   Mix sugar,flour,salt,coco,and baking powder together in a large bowl. Add your wet mix to your dry and stir just till combined. Don't over mix. Place in a greased and floured small baking pan. Bang on counter to even out batter. Bake at 350 for 25 to 30 minutes.
   Frosting:

  Mix your frosting ingredients together , add a little water till you get the frosting texture you like.( sometimes I like just a light glaze, other times I like a frosting. ) Frost the brownies while still warm. 

  I don't like a sweet frosting ,if you do make it with 3 tablespoons of butter and 1 cup powder sugar. 

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                                                     Russian Tea from A farmish kind of life blog
1 cup Tang (yes, the orange powdered drink mix that you didn't think was still around. It is.)
1 cup sugar
1 tsp. cinnamon
1/2 cup instant black tea (unsweetened)
1/2 tsp. ground cloves

(You can also add 1/3 cup lemonade mix if you'd like.)

Now gather your ingredients and find Nine Year Old Farmboy (or any equivalent you have available) to mix everything up together.
  Recipe makes about 1 pint jar of drink mix. To prepare, stir 2 to 3 tsp drink mix into hot mug of water.
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Fruit Salad with orange and vanilla syrup

I made this salad for my Ladies Church Luncheon. It turned out to be a big hit. I saw this on "The Pioneer Woman" on Food Network.  Perfect for a summertime meal.

                                                       Ree's Fruit Salad
4 pints Strawberries ( sliced )
2 pints Blueberries
2 cup green seedless grapes ( cut in half )
2 cup red seedless grapes ( cut in half )
 Mint leaves ( optional )
  GLAZE
1 cup water
1 cup sugar
juice and zest of one orange
insides of one vanilla bean
Add water, sugar ,juice, and zest in a sauce pan. Slice your vanilla bean lengthwise, scraping out the seeds and add to the saucepan, bring the mixture to a boil ,then lower heat to a slow simmer. Simmer for 15 minutes to let it  thicken . While your sauce is cooling mix your berries together. Once the sauce is cool add to berries and place in frig for at lest 30 minutes .  Add mint leaves to  the top of the salad .

 I added a pint of raspberries to mine and used a Cara Cara orange.   This was so good that I made a second batch for my husband to take to the guys at work.

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                                                       Home made mushroom soap
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This recipe is from http://ahomegrownjournal.blogspot.com/  I have also used it for a gravy over a steak and noddles dish. I can't wait to try it in my green bean casserole

This picture is from Lazy J Bar C farms.  I didn't realize that my daughter bowl was almost empty when I took the picture. So I had to borrow Candy's.

                                  Second helpings and a ten! What has happen to my daughter!

CREAM OF MUSHROOM SOUP

1/4 cup butter

8 oz. sliced fresh mushrooms

1/2 cup chopped onions

1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon savory

Pinch of white pepper

1 can beef broth (or about 12 oz. homemade beef broth)

1 cup 1/2 & 1/2

Melt butter in a saucepan.  Add mushrooms and onions and cook, stirring often, until mushrooms are brown and most of their liquid is gone.

Sprinkle with flour, salt, savory and pepper.  Stir until coated.

Remove from heat and slowly blend in beef broth.  Put back on heat, bring to boiling, cover and reduce heat and simmer for 20 minutes.  Mixture will be very thick so simmer on a low heat and stir now and then to make sure it's not sticking.

Mix in the 1/2 & 1/2 and heat to serving temperature being careful not to boil.

This makes enough for two main dish servings with just a bit left over,

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Fridays Spot Light Recipe.  Vera's biscuits

I normally Spot Light a recipe I have tried from a fellow blogger. But this time I had to post my friend Vera's biscuits.  One they are really good .Two they are easy. Three the recipe makes 4 large or 6 regular biscuits. With it being mostly Rick and I together for breakfast ,this makes just the right amount for us.  I no longer have to worry about finding dried out biscuits in the bread box. That I forgot were in there.

Vera"s Biscuits
1/2 a cup Bisquick mix
1 cup self rising flour
About 1/2 cup of milk. ( add milk till you get the look of biscuit dough that makes you happy.)

Mix the Bisquick and flour together. Add milk . Stir everything together ,then cut out your biscuits. You can also shape them in your hands or just spoon them on the pan.
I also dab the top with butter. Cook on 425 for 8 to 10 minutes. Depending on your oven.
If you would like to make a bigger batch. Just remember two to one. One part Bisquick to two parts self rising flour. Add the milk till you get the look of the dough you like.
These really turned out great. I thought they would taste just like Bisquick. But they didn't .On the contrary they taste like a made from scratch biscuit. This is definitely a keeper.

If you don't have self rising flour, here is a recipe. One cup mince 2 teaspoons of flour. add (level Spoons) 1/12 tsp of baking powder, 1/2 of salt mix well.
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Beatty's Chocolate Cake.

I love this cake. I have finally found the recipe of my dreams. I saw it on the food channel and had to try it. SO GLAD I DID.  Hope you enjoy it as much as I do.


Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Butter cream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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Dot's Coconut Pie

Dot’s Coconut Pie

This makes 2 small pies or 1 deep dish pie

Bake pie shells at 400 degrees  until very lightly browned.

Set oven temp. to 350 degrees

4 eggs

1 stick butter melted

1 cup sugar

½ cup buttermilk

½ cup coconut (you may use more if you love coconut like we do)

1 tsp. vanilla

 Mix all together

stir in coconut

pour into pie shell or shells

Bake 350  for 30 minutes or until lightly browned

 

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 This is Candy's baking mix from Lazy J Bar C farms

 Baking Mix
5 pounds all-purpose unbleached flour
1 cup raw wheat germ
3/4 cup baking powder
3/4 cup sugar
2-3 tablespoons salt
1 tablespoon cream of tartar

 

  Homemade breakfast sausage

T

  My version of homemade  breakfast sausage
2 pounds ground pork shoulder
1 teaspoon sage
1 teaspoon Italian seasoning.
4 pinches of brown sugar. ( if you like a sweet breakfast sausage add more )

1/8 of a teaspoon of my season mix. ( equal parts salt , pepper, and garlic powder mix together.)
Cook a sample patty.
Place plastic wrap over the bowl and place in fridge over night.( this is a must) The next day shape into patties. Wrap patties in plastic wrap and place in a freezer safe bag and  freeze.

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CROCKPOT SAUSAGE & VEGGIES WITH PEPPERS

1 pound smoked sausage, cut in pieces

6 potatoes, peeled and halved

1 large onion, peeled and sliced or chopped

3 or 4 large carrots, scraped and cut in pieces

1 large green pepper

1 large red sweet pepper

1 (14 ounce) can beef broth or 2 cups

1 package onion soup mix

2 bay leaves

1 teaspoon basil

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

 

Place sausage and vegetables in crock pot.  Mix together the broth, onion soup, spices and Worcestershire sauce and pour over the vegetables.  Cook on low for 5 or 6 hours or high for 3 to 4 hours until the potatoes and carrots are done.  Makes six to eight servings. Enjoy! 

As you can see from the picture it can also be cooked in the oven . When cooking it in the oven ,it takes about an hour  to an hour and a half .Depending on your oven.

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Crock Pot Candy

 I have to add one last candy recipe. This was so easy and so good. That I couldn't pass it up. This is off the Trisha Yearwood cooking show on food network. I wish I had thought of it. But be warned this does make a lot.
Layer in the crock pot about 2 pounds roasted peanuts,1 regular  bag semi sweet chocolate chips, two bars of dark choc( about 8 oz. total) , and two packages of white almond bark.

 Place lid on the crock pot and cook on low for 3 hours. I accidentally put mine on 4 hours . Didn't hurt it any.

 While you wait on your crock pot, line your muffin pans with cupcake liners. When candy is ready just stir it together and put into cups. Not only is it easy ,but little clean up. Less dishes to wash always makes me happy.  This takes a little more time to cool then other candies. Mainly because the cups hold the heat in.

About half way thru I got the idea to add marshmallows. I put a little of the candy in the bottom ,then added a large marshmallow I had cut in half. Then covered the top with more of the candy. Everyone said these reminded them of a old time candy called Mellow Gold or was it Gold Mellow. I am not sure of the name. But they did go quick. My husband like the ones with the marshmallows. My daughter preferred the ones with out.  All I know is I took them to a candy, cookie swap and had none left to bring home. Which is probably a good thing considering all the tasting I have done while cooking this holiday.

 

                                           WONDER FUDGE 

I couldn't believe how easy and fast this fudge was. And the best part is it always turns out great. But I am getting a head of my self.
While Rick and I were in the Home Depot the cashier was talking about this fudge she  made. I told her I was in the process of making Christmas candy. She told me she had the best fudge recipe. The cashier at the other register chimed in that it was the best she had ever eaten. I was polite but told her that I didn't have much luck with fudge and the stirring it took to make it. She assured me this had very  simple ingredients with little stirring.  She gave me the recipe to try. I told my husband I appreciated the recipe but probably won't make it. I am so glad I did. It was good and the texture was perfect.

 The recipe.
1 can condensed milk
Dash of vanilla
Dash of salt
2 cups semi-sweet chocolate   chips
1 cup milk chocolate chips
Nuts ( optional )


Heat milk ,vanilla, and salt together. Add the chocolate, stir till dissolved and smooth. Pour into foil lined baking pan. Let cool at least 4 hours. If you try it while it still not set it does affect the taste. I learned this the hard way. It still tasted good. But was much better the next morning.

I am going to try different types of fudge  using white chocolate chip, peppermint chips, peanut butter chip, and Andies candy. Will let you know how it turns out.

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Mountain Dew Cake

This recipe is a combination between Paula Deen's cake and my glaze.  The two together make a great cake. I am ask to make it for my husbands work all the time. Hint for every wife out there. If you send something good to your husband work, they will ask for it again and again.  Be prepared. But it does make you feel good.
                                               MOUNTAIN DEW CAKE
one box of lemon cake mix.
one regular box of lemon pudding
3/4 cup of oil
4 eggs
12oz or 1 and 1/2 cup of mountain dew. ( not diet )

Preheat oven to 350. Grease and flour a fluted pan . Mix all the ingredients in a large bowl with a mixer on medium speed. Mix till smooth.Pour into prepared pan .Cook for 4o to 45 minutes. Use a tooth pick to make use the cake is done. Let cool in pan for 10 minutes.  Turn out on plate.

                                                            Glaze
1/4 cup lemon juice plus two teaspoons
1 cup powder sugar
1 and 1/2 teaspoon unsalted butter

 In a microwave bowl mix juice and powder sugar together till sugar dissolved.Add butter and microwave for 30 seconds or till smooth. Let it cool.
When cake is warm ( not hot) take a toothpick and poke holes in the top. Pour by spoon full over top of cake.You can use a little or a lot. it's up to you. Once it is completely cool. Sprinkle powder sugar over the top. enjoy.

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bakery Bread Secrets

I worked at a bakery for two and a half years in a Pauls store. I learned many of their secrets.. One of them was how they got their bread to rise even in high altitudes.  I am not only going to give you the recipe but how to have tall perfect loaf of bread every time.

Recipe
1 1/4 cup warm water 110 degrees( Low altitude use 1 cup)
1 1/2 tsp salt
3 tbl sugar
3cups bread flour
3tsp dry active yeast.
3 tbl veg oil
large pan of boiling water

Add your yeast to the water. Let it sit for 5 to 10 min.  In a kitchen aid or mixer add 1/2 your flour then salt. Then add the other half of flour and sugar. I learned you need the salt. But if it is add with the yeast  it will kill the yeast,. Next add the oil and the yeast.  Start mixer with dough hook on low. Then turn speed up one notch. Walk away. Let it mix for at least 10 to 12 min. Unlike pie dough. the longer it mix's the better. The dough should be elastic and climb up the hook.
If it's to dry add water tsp at a time. Give it time to work in to dough before adding more if need. If to wet add flour a table spoon at a time. Also giving it time to work in. I use this recipe all the time and sometime I may have to do one or the other. A lot depends on the weather. ( yes it plays a factor )
 Place your dough in a greased bowl.  Don't cover your bowl . You want it to get the moisture .P lace in a cold oven. Put your boiling water in a baking dish  and put on bottom of oven. Shut the oven door and don't open for one hour. This makes a moisture box like the bakery have. Put your water back on to boil right before your hour is up so you have fresh hot water. Take your bowl out of the oven .Punch down and let rest while you spay your pan with cooking spray. Form dough into loaf shape and place in pan. Empty your baking pan and put fresh boiling water in. As close to the top as you can with out spilling it. Place bread and baking pan back in oven and close door. Let rise for 30 minutes to an hour. I find 30 minutes works for me. Then turn  cold oven to 350 for 35 min. The baking pan full of water will help keep your bread moist. And I have found it doesn't dry out as fast once it is cut. After 35 min check your bread.,by tapping the bottom of the bread. If it sounds hollow it's done. Cool on wire rack. Enjoy.

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carrot cake jam

This is great on toast with cream cheese.

2 cups finely shredded carrots,1 cup ( 1 med. pear) peeled and finely chopped,1 can ( 15oz) of crushed pineapple with juice, 2 tbl lemon juice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 package of powdered fruit pectin, 4 cups sugar 2 cups brown sugar ,1 tsp vanilla.

In a 6 quart heavy pot combine carrots,pear,pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to a boil stirring constantly. Reduce heat , cover and simmer for 20 minutes stirring frequently . You don't want it to stick.Add pectin and stir till dissolved. Bring mixture to boiling stirring constantly.Add both sugars. Return to a rolling boil,boil for 1 minute stirring constantly. Remove from heat and skim off foam, then add vanilla. Ladle into hot clean half pint jars, leaving 1/4 inch head space. Wipe rim of jars. ( it won't seal if the rim is dirty.) Process jars in boiling water for 10 minutes.(make sure there is a inch of water over the top of the lids.) Start timing after the water returns to a boil. Makes 6 to 7 jars.

Tips

It works better if you skim with a metal spoon. You can add raisins if you like. I don't, my girls don't like them. Your jam will look darker then the picture.For some reason it turn out lighter in the picture. 

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Reeses Peanut Butter Cake

 Now that it's cooler I am in a baking mood. With the holidays around the corner,I thought I would try new things. This not only looks good,but people will think you got it from a fancy bakery. The great thing is it's fast and easy. My favorite way to cook

                                                                         RECIPE

One chocolate cake mix.

One package of chocolate pudding.

One jar of vanilla frosting
Three and a half tablespoons of creamy peanut butter

A bag of mini Reese's  Peanut Butter Cups. chopped up

Add the pudding and cake mix together. Follow the directions on the box to cook it.Let the cake cool. Mix the vanilla frosting with the peanut butter. Frost the cake. Then sprinkle the chopped Reese's Peanut Butter Cup on top . If you want it to look fancier. Instead of chopping the peanut butter cup up arrange them on top.

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Candy Apple Jelly

I made this jelly for a food swap we had recently. It taste just like the coating on the candy apples you get at the Fair . I make it for a bazaar last year. And it sold out.
    
                                        Candy Apple Jelly
4 cups apple juice
1/2 cup red-hot candies
1 package powdered fruit pectin
4 1/2 cups sugar

In a large saucepan,combine the apple juice, candies , and pectin. Bring to a boil over med heat heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes. Stirring constantly.
Skim off any foam. Ladle hot mixture into jars, leaving 1/4 head space. Run a plastic knife around inside of jar to remove any air bubbles. Wipe the rim of the jar. Place lids and rings on the jar.
A lot of recipes tell you to process in a water bath for 5 minutes. I just make sure my lids are tight and turn upside down on a towel til  cooled. The heat from the jelly seals the lid. Always check to make sure your lids seal.
Hope  you try this recipe . It,s really good. Have a great weekend.
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Pot Sticker.

My husband loves pot stickers, I use to buy them for the store ,but they weren't that good. Then I started buying them from Schwan's guy. They were good but got to be really expensive. So I decided to make my own. I found a great recipe and changed it a little to make it my own. My family and friends  love them. And it saves me a lot of money. I never know how easy they were to make.

RECIPE
1 and1/2 pounds of cooked Shrimp or 1 pound of any other cooked meat you may like.
4 chopped green onions
4 cloves roughly chopped garlic or 1 teaspoon of minced garlic.( Optional)
1 eggs and one egg white.
3 tablespoons of soy sauce
Wonton wrapper. There are normally around 60 in a package. ( Don't worry they freeze up really well)
 One husband or friend to do the frying

Put everything in a food processor and pulse until combined but still chunky

Wet all four sides of your wonton wrapper.

Place about 1/2 of teaspoon of filling in the middle.

Fold over to make a triangle. Gently push filling to the middle. Making sure to seal it all along the edges. This is very important. If it doesn't seal it will leak.  Your water helps to make it seal. Don't worry they seal really easy .

Place in a pan with a little oil They cook up really  fast. So make them all up at one time,placing them on a lightly floured sheet pan. Or have someone cook them as you make them up. I love my assistant. He looks so cute in his apron.

Place on paper towels to cool. Enjoy.

You can freeze these cooked or just made up.  If cooked, put in a plastic bag after they have cooled down. Place in freezer. Can be heated in oven or microwave. If just made up, put on lightly floured sheet pan in single layers and freeze. ( this stops them from sticking together.) Once frozen place in bags and return to freezer. I make these for the Super Bowl. I never can seem to make enough. They are highly addicting.
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Chocolate Peanut Grahams

My husband bought me the Taste of home cookies book. So in return I told him I would make a different cookie each week or two. He would get to choose which ones I make. These were his second choose. I forgot to take pictures of the first one I made. So I will make them later on and post them. I have to warn you these didn't last long at all. I did a double batch. Which still wasn't enough. Next time I will have to triple the recipe. There is no baking for these cookies and they are really fast to make. So if you need cookie in a hurry these are perfect.

4 whole graham crackers, broken into quarters

1/4 cup of creamy peanut butter

1 cup semi sweet chocolate chips

3 teaspoons shortening

Spread half of the graham cracker quarter with peanut butter; top with remaining cracker.
In a microwave bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into the bowl. Covering it with chocolate. Remove using a fork to scoop them out. Tap the fork against the side of the bowl so the extra chocolate falls back into the bowl. Place on a wax paper -lined pan. Refrigerate until set.  Enjoy---------------------------------------------------------------------------------------------------

Enchilada Casserole

 I make a family recipe for Enchiladas that my family loves. But this time I wanted to try something different.  I was a little bored  making the same dish every time.  So I decided to add a few more ingredient and turn it into a casserole.  It turned out great. I liked it a little better then the original. My family will probably string me up for that statement. But sometimes you just need to do things different.

You will need
1 pound of beef. We used our moose meat.
one package of taco seasoning

2 cans (15oz ) refried beans

2 cans ( 15 oz) enchilada sauce

1 can green giants southwestern corn 
one small chopped onion

flour tortillas
4 cups of cheese. You can use more if your like us and love cheese.

Cook your onions and beef together till half way done. Then add your taco seasoning. fill the empty bag with water and add to the pan. This helps the meat take in the flavoring. When your meat is done and you have about 1/2 cup of juice.  You can add a little water to make  it a1/2 a  cup. If your short of juice  . Just make sure to stir it in before you add  the beans. Add beans and stir till combined.

 Now we start laying.Get out a baking dish. Spray with a nonstick spray.  Add a little bit of the sauce. Just enough to lightly cover the bottom. Lay out a layer of tortillas . Using a spoon lightly spread sauce on top of them  Then add your burger mixture. Next comes your corn ,then your cheese.  Repeat the layering till you get the amount of layers you want,or run out of food. For the top layer you will want tortillas, sauce , and cheese . In that order. If you end up with to much enchilada sauce in your pan. Just use a spoon to dip it out. The sauce should be 1/4 of the way up the pan. Any more is a little to much.  Bake at 350 for 30 to 40 minutes depending on your oven.
 If you like it hot. Just add some hot chilies to the meat mixture after its cooked.  I wouldn't add layers of the peppers  to it. Unless you really love to burn. You can also use the hot enchilada sauce. Unfortunately my daughter doesn't care for hot. So we just add hot sauce to ours.   My family gave it a 9 out of 10.
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PUMPKIN LATTE

And I actually prefer the taste of my version to the Starbucks version

But I guess I’m biased

So for the recipe, there are many ways to make these and many recipes I’ve seen on the internet, but here’s what I do because I like these ratios the best.

And oh yes, it’s easy.

Get ready to slurp.  I sure do.

Pumpkin Spice Latte (Vegan, Gluten Free)

1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee.   The stronger the better)

2. Make Pumpkin Milk

1 c milk (I used almond milk but use any kind you want from half and half to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 tsp pumpkin pie spice blend, or to taste

1 tsp cinnamon, or to taste

1 tsp vanilla extract

sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a Vita or blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)

3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy.  (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top)

The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you’re dirtying dishes, I always make a little extra for refills or for later.

Notes:

The spices will not “blend” or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.

All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

After reading this post. I wonder if you can use pumpkin pie filling . That way you don't have to worry about the spices not dissolving. Posted by Michelle at 1:26 PM No com

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Homemade Butterfingers

When I saw this recipe on Jan's home page and the Taste of Home forums, I knew I had to give it a try.   I couldn't believe they use melted candy corn. My husband loves the stuff. We go thru bags and bags of the stuff over the Fall season.This is a great way to use up any leftover candy corn you may have .  OK, OK, I never have any left over. I'll just keep buying bags and hiding them.

 

Candy Corn Butterfingers
Taste of Home forums


1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

These would also be great for Christmas.

Posted by Michelle at 2:42 PM No comments:

Zucchini and Blueberry crumble cake

I still have a lot of zucchini. I have given it away, dehydrated it , and froze it. I have come to the point where it's time to come up with recipes. This one turned out great. Hope you will give it a try. It's great with or with out the crumb topping.

   3 lightly beaten eggs, 1 cup veg. oil, 3tsp.vanilla extract, 1 1/4 cup sugar, 1 cup brown sugar, 3 cups shredded  zucchini, 3 cups all purpose flour, 1tsp. salt, 1 tsp baking powder,1/4 baking soda, 1 tbl ground Cinnamon, 1 tsp nutmeg, and 1 pint fresh blueberry.

In a mixing bowl beat together the eggs,oil,vanilla, and sugars Add the other dry ingredients.  Mix well. Stir in zucchini and blueberry. Transfer to greased 9 by 13 pan or two greased loaf pans and add crumble topping. (recipe below) Bake at 350 for an hour or until a knife comes out clean.
   
                                                       Crumb Topping


2/3 cup flour, 1/2 brown sugar, 1/2 cup sugar, 1 tsp Cinnamon,  and 1 stick soften butter.
Mix together with hand and sprinkle on top.
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