New Recipe Wed: Ooo La La Pumpkin Latte

Another fabulous Latte Make-Over ~ MotherHOOD style!

So I totally LOVE pumpkin, love those pumpkin lattes, however, I HATE the artificial chemicals found in that famous cafe specialty coffee place that charges you $5 for a cup of coffee... what is wrong with us? We pay big bucks to drink something that isn't even remotely natural???

I will step down from the pumpkin crate now and get on with the recipe... I had some pumpkin left over from making a fabulous cake found here and you know me-  I try to use every last scrap of whatever I am cooking with and repurpose it to another delicious treat. Same with this recipe and it does NOT disappoint, I believe it tastes like Liquid Pumpkin Pie!  

A mouthful of JOY!!!

This makes a whole pot and as I don't drink the whole pot I saved it to savor the flavor for a few days later. Unlike my Chai latte this is not as tasty cold as it is hot, the pumpkin has a texture that I am NOT thrilled with cold, but hot I didn't notice. 

I didn't brew the spices with the coffee grounds I added it when I "cooked" the pumpkin with scm so there is some settling after you brew it and let is sit {IF you have any left over that is!!}, so if this an issue with  you I wouldn't recommend this recipe for you. 

Remember the reason you don't have settling with those flavored coffee and creamers is 

bc most are chemicals and not natural... 

Just saying!

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• One pot {8 cups} of Coffee brewed as you normally do {I am partial to 4 T of hazelnut to 8 C water}
• 1-2T cinnamon
• 2 t all-spice
• 1-2 t grated nutmeg
• 1-2 t dried ground ginger
• 1- 1 & 1/2 C pumpkin puree (NOT Pie Filling!!)
• 1 can *sweetened condensed milk

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1. Over low heat, heat pumpkin w/scm until the milk & pumpkin are well blended and hot. 
2. Stir in  the spices with a whisk until the spices are well incorporated into the pumpkin milk. 
3. ADD to pot of coffee or pour coffee into the pan of heated pumpkin milk.
4. DRINK as you normally would. I personally LOVE to SWIRL IN some steamed milk and grate nutmeg on top of a pipping hot mug!!

*IF you want to make this more low cal, you could use condensed milk for a similar richness then add stevia, like about 7 drops and you would have a decadent low cal/ high fiber delicious morning treat!

UPDATE 9/21/14: I recently saw a blog post where the blogger made the "pumpkin milk" pulsed in a blender to make smooth (you wouldn't have to cook then) and kept the milk in the fridge and made as needed. 

Interesting concept, then you could heat up the milk and add to fresh brewed coffee.. BTW- the pumpkin does sink to the bottom, if this is an issue for you, strain the pumpkin before adding to coffee or refrigerating...

Breakfast Banana Kabobs

What do you do when you have a ton of cereal boxes opened 

but not enough 

in one box 

to make a decent bowl for breakfast???

Make Kabobs!!

In our childhood years my sisters and I would take bananas and use it to pick up cereal from our bowls before we added the milk- we thought we were so smart!

When I had kids I showed them our little banana trick & they loved the novelty of it! Then one day in my inbox I noticed that I-Village e-mailed me breakfast ideas and I saw this pic...

 

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What an updated idea & the kids loved it even more  when I expanded the idea further by allowing them to prepare these tasty treats with little intervention from me! 

I allow them to:

• Prepare the Banana- {Peel & place on skewers}
• Dip bananas in yogurt or*other ingredient to roll bananas in

They feel so proud of themselves and grown up when they make these kabobs, especially when I "let" them make me breakfast, LOL!

I altered the recipe to fit our family, we dip the bananas in:

• Honey, Vanilla yogurt, Peanut butter that I have slightly warmed in microwave to thin

Then Roll Banana Kabob with whatever we have on hand:

• Left over cereal, Granola, chocolate chips, almond slivers, Coconut flakes...

Breakfast Banana Kabobs:

• 4 - Small Bananas
• Yogurt, Honey,  or Peanut Butter that has been heated up to thin
• Choice of Cereal-(We use that last cup or so or cereal left in box), *Almond slivers, Chocolate Chips, Cocout Flakes, or Granola...
• 4 wooden skewers, pointed ends dulled down

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1. Peel bananas and insert wooden skewers in center
2. Place yogurt, warmed p.nut, butter or honey in deep enough bowl to fit bananas or heat peanut butter to thin enough to brush on bananas
3. Pour cereal/granola/coconut flakes or other ingredients* on plate
4. Roll banana kabob in cereal, granola, or coconut flakes 

linked to weeked potluck

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

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With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

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Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

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Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

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Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,

MYO CHAI-SPICED {COFFEE} LATTE!!!

This downward economy has effected so many of us that we all have had to buckle down and find ways to save a buck or two Most times it starts with the frivolous treats in the food budget & unfortunately the compromise in taste  that comes from this exchange often leaves us quite disappointed.......

Does this look awesome?  Read further...

But Boy-oh-Boy have I got good GREAT NEWS for you!!!!!!!! 

This is NOT of those times!!! 

YIPPPPPEEEEEE KIAIAHHHH YAYYYYYY!!

OK, so it doesn't take me much to get excited what I am talking about is my early morning delights, the one thing that makes me feel more human, a tasty lil' delight I would like to call YUM! Or I guess to the lay person coffee.

 I LOVE, LOVE, LOVE--did I mention LOVE and ADORE chai spices so I added that to my morning pot of JAVA & made it  JAVAID.  Translation ... DELICIOUSNESS!!!! 

I like a sweet creamy latte so I add 1 can of sweetened condensed milk, hey I didn't say it was low-cal, just low cost and HIGH FLAVOR content..... You can thank me later!!!



   
Enough chit-chat bring on the recipe!!

Items Needed:

• 1 Coffee Pot {Mine makes 12 C I pour in water to 10 C line)
• Filtered Water {Tastes better that way, but since we are on the "down-low I use plain tap)
• Heat resistant Spoonula
• Hazel Nut Coffee or Coffee Grounds of Choice {My perfect money saving tip, try using less coffee grounds, I know you are looking at me like I am nuts, but if you can do it you can save so much money just by using 1 T less grounds per pot of coffee to actually make 1 extra pot of coffee per can.. :-)
• 1- Can sweetened condensed milk (SCM)- {I use the cheapest brand I can find) 
• Coffee Filter
• Can Opener 

The Spices Used
2 Cardamon pods opened and crushed
1-2 T Ground Cinnamon
1-2 t Ground Cloves
1/2-1 t Dried Ground Ginger (fresh grated doesn't have the correct flavor profile)
1/2 t fresh Grated Nutmeg or can use the ground version in spice aisle
1/8-1/2t ground allspice 

Directions;

1. ADD the spices above to the coffee filter along with the preferred amount of coffee. 
2. ADD enough coffee grounds to make a pot of coffee minus 2 cups. For instance, my coffee maker makes 12 portions- I add enough coffee grounds to make 10 C pot.
3. ADD water to your coffee maker leaving a 2 C portion space available on the water line.
4. MAKE coffee...SEEEE SOOOOOOO EASY, YOU CAN DO THIS!!!!  
5. ADD SCM to the freshly BREWED pot of Java, be sure to scrape all the ooey, gooey, goodness from bottom, sides and top of can w/your heat resistant spoonula.
6. STIR w/spoonula for 2 minutes, the heat of the coffee will help you to completely blend the SCM
7. POUR into MUG/CUP of choice 
8. ADD whipped cream and fresh sprinkle of cinnamon
9. ENJOY!!!!!

TIPS:

• I save more money by purchasing both Hazel Nut Coffee and Reg Coffee Grounds (My choice is Mild Mexican Ground), I add in a 2 -1 ratio, giving me a hazel nut flavor but saving me some $$.
• My perfect 10 pot of coffee is 4T & 1 t of my coffee ground mixture
• I usually only drink 1-2 mugs that is all I need, plus this isn't a low-cal beverage and personally I would rather eat my calories rather than drink them...                                   So WHAT DO YOU DO WITH THE REST???
• I am glad you asked....I am a cheapskate and semi-hoarder (YIKES!) so I saved the glass jars that once held pasta sauce about 19-28 oz jars with tightly fitting lids and I pour the coffee in them. Loosely place lids on top until completely cooled, will semi-seal them, once completely cooled tightly close them and store in fridge.
• This allows me to have about 2-3 jars of coffee creamy Chai goodness at moments notice just awaiting me through out the day.
• YOU can do this throughout your work day even if  you work away from home- WHY NOT use your thermos and pour this deliciousness in, take it work and when those co-workers do a coffee run to that $5/venti splash of this skinny soy that specialty coffee shop .... you say polietly "no thank-you", pocket that $5- not only have saved $$ but you know have made it exactly how you like. (No one can screw up your specialty drink  order or "accidentally" drink your coffee and leave you with their cup of gross espresso bitter  yuckiness...ohh this never happened to you???
• Or you could be a sweetie and major brown-noser by show off you barsita skills or pinterst pinning "good taste" and brew  a couple pots. Bring your coffee goodness to work &  share with your favorite co-workers. Brownie points SCORED that saved you $5/serving, I think this is like .20/serving!!!!
• IF you like to enjoy your latte iced but hate the way ice weakens your coffee as it melts, pour some of the coffee into your ice tray, freeze completely, & place "coffee cubes" into a gallon/pint storage freezer bags. Then when the mood strikes your fancy, place the coffee cubes into clear container of choice, (I Like to SEE my chilled work of art) and pour your chilled tasty treat over "coffee cubes",  top with whipped cream, sprinkle with cinnamon and add straw.....HMMMMMM MMMMMM MMMMMM!!!!

Ohh by the way........It's Later... :-)

Linked to Weekend Potluck,30 Days Pity Party,Tidy Mom,

RECIPE WED # 19: SAUSAGE GRAVY

This is not for the dieter! It is sooooooo good rivals Bob Evans, we really like it in my house, but bc it is so unhealthy I only serve it on special days! My kids LOVE it!

• 2 lbs ground bulk sausage
• Flour
• 4 T butter
• Whole Milk
• Sage
• Kosher Salt 
• Fresh Cracked Pepper

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1. Brown the sausage in a large heavy skillet- I always use my HUGE aluminum clad stainless steal chicken frying pan
2. Sprinkle with ground dried sage and pepper a touch of salt, taste to be sure it needs it
3. Remove the sausage and drain over a bowl to capture all the drippings
4. Pour the fat back into the pan along with 4 T butter and melt the butter
5. Add enough flour to absorb the juices in the pan and cook for 2-3 minutes to cook the flour
6. Slowly add Milk to pan whisking constantly
7. I use about 2-3 Cups of milk. I add about 1/2 C at time. You will know the right amount to add by how the milk looks.
8. Allow to come to a gentle boil and reduce to simmer until the desired viscosity is achieved.
9. Add sausage back to pan to warm in gravy.
10. Season with lots of pepper and some salt as needed

Serve with buttermilk biscuits, fresh fruit, & diced hash-browns for the ultimate stick to your ribs breakfast! Perfect for day out hiking with kids looking for the prettiest leaves for your Thanksgiving place mats!!