Pumpkin Pie Oatmeal

Mmmm, mmm, I love me some nice hot oatmeal on a cold morning. One of my favorites is pumpkin pie oatmeal.

I'll be honest and say I didn't write down exact proportions, but here's the list of ingredients. In the parenthesis next to the ingredients are my guesses to measurements for a family of four. Portion sizes, family sizes, and personal preferences are different. That's why I am just doing a list.

Oatmeal (1 1/2 c.)
Pumpkin puree (either from a can or homemade) (1/2 - 3/4 c.)
Cinnamon (1 1/2 tsp.)
Nutmeg (1/2 tsp)
Water or Milk (3 c.)
Nuts (4 Tbs.)
Maple syrup, to taste
Whipped cream, a dollop  (optional)

The technique: cook desired amount of oats in milk or water. Add pumpkin puree, cinnamon, and nutmeg. Serve with nuts, maple syrup, and whipped cream.

Go ahead, experiment and figured out what you like!

Double Chocolate Peppermint Cookies

I know this post is late...really late. I had planned on posting it around Christmas as a way to use up extra candy canes. Ahem...but maybe you still have candy canes lying around. If not you can use regular mint candies. Regardless, these cookies are good any time of year! The original recipe was from Woman's Day. But I changed it up a bit and used the Reese's cookie chocolate base, and the Womans Day ganache and technique. The Reese's cookies are so much more soft, and I'm a sucker for soft, moist cookies! So, I hope you enjoy this delicious recipe!

Double Chocolate Peppermint Cookies
 
For the cookie:

2 c. all-purpose flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter or margarine
2 c. sugar
2 eggs
2 tsp. vanilla
1 c. semi-sweet chocolate chips

Heat oven to 350° F. Stir together flour, cocoa, baking soda and salt. Set aside. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
Drop by rounded teaspoon-fulls onto ungreased cookie sheet. Bake 8-9 mins. (Do not overbake, cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.

For the Ganache:

3/4 c. semi-sweet chocolate chips
6 Tbs. heavy cream

In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about 30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. 

Put it all together:

8 candy canes (or other mint candies), about 3/4 cups, smashed
 
Spread the chocolate mixture on top of each cookie (about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.

Enjoy!

South-of-the-Border Macaroni & Cheese

We love this super easy, super yummy, crock pot mac and cheese! It is perfect for "one of those days!"

South-of-the-Border Macaroni and Cheese

5 c. cooked rotini pasta
2 c. (8 oz) American cheese, cubed
2 c. milk
1 c. (4 oz)shredded cheddar cheese
1 can (4 oz) diced green chilis, drained (I have used 1 jalepeño to replace this before. Spicy, but I like the heat.)
2 tsp. chili poder
2 med. tomatoes, seeded and chopped
5 green onions, sliced

Combine all ingredients, except last two, in slow cooker, mix well. Cover, cook on HI 2 hours, stirring twice.

Stir in tomatoes and green onions, continue cooking until hot. 

Rocky Road Ice Cream

We had some cream we had to use up, so we tried another ice cream. It was yummy!

Rocky Road Ice Cream

Ingredients:

• 2/3 c white sugar 
• 1/4 c unsweetened cocoa powder
• 1/2 c mini marshmallows 
• 1/4 c chopped pecans 
• 1 3/4 c heavy cream 
• 1/4 c milk
• 1 1/2 tsp pure vanilla extract 

Directions:
In a large bowl, whisk together the sugar and cocoa powder until well combined.  Stir in the marshmallows and pecans.  Whisk in the heavy cream, milk and vanilla.
Pour the mixture into your ice cream maker and process according to manufacturer's directions. 
Enjoy!

Source: CookingCreation.com

Caramel Apple Pancakes

Ahem...this was supposed to be posted just after Halloween with some clever...something about needed to get rid of your surplus of Halloween candy. But, it's been sitting on my desktop since then haunting me. Don't read too much into that! They are really good, and I don't know why I haven't taken the time to post them yet.

Caramel Apple Pancakes

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 eggs, beaten
1 1/2 cups milk
1 tbsp. canola oil
1 tsp. vanilla extract
1 apple, peeled and grated
1/2 cup caramel bits

Mix flour, baking powder, salt and cinnamon in a bowl. Add beaten eggs, milk, oil and vanilla. Mix well. Peel apple and grate over a separate, smaller bowl.

Fold in apple and caramel bits. Spoon onto a hot, greased griddle and flip when the edges begin to get dry, cooking on both sides.

Source: Baking Serendipity

Olive Garden Zuppa Toscana

Sometimes I think I could totally be a vegetarian...and then I make something like this. Oh.my.goodness! Talk about a party in my mouth! If you need a recipe to use up some kale or some half and half or any other ingredient below, make this soup! You will love it! (Unless you don't like sausage or bacon...in that case, skip this recipe cause the meat is the star of this dish.)

Olive Garden Zuppa Toscana

1/2 lb. italian sausage (the original recipe calls for 1lb, but I don't think it needs that much)
2 large potatoes, pealed and cubed
1 large onion, chopped
6 slices bacon, crisped and crumbled
2 cloves garlic, minced
2 c. kale
4 c. chicken broth
2 c. water
1 c. half and half

Cook and drain sausage and onions. Add bacon and garlic, cook 1 minute. Add chicken broth, water, potatoes, and simmer 15 minutes, until potatoes are cooked. Add kale and cream, simmer additional 4 minutes. Enjoy!

Source: Someone at church left some kale and this recipe in the kitchen. I don't know who, but  I picked some up and I am SO glad I did!

Pumpkin Pancakes

We love pancakes at our house! My sister introduced me to this recipe from allrecipes.com. I like to add chocolate chips, but the pancakes are moist and delicious with out them!

Pumpkin Pancakes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
   
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (These are pretty thick, so you may need to spread it out a bit.) Brown on both sides and serve hot.

Delish!