Tuesday, October 23, 2012

Grande Pumpkin Spice Latte - Single Serving

Makes one serving and it's MUCH lower calorie than the coffee shops and healthier
  • 1 cup 2 percent milk
  • 2 tablespoons pumpkin purée (fresh or canned)
  • 2 teaspoons brown sugar, packed
  • 1/4 teaspoon vanilla extract
  • 1 cup strong brewed coffee
  • 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon plus a dash each of ginger, nutmeg, allspice and cloves)
  • In saucepan, heat all ingredients over medium, whisking constantly.
  • When it begins to steam but not boil, remove from heat. (Optional step: if desired, carefully transfer to blender, cover, and blend on high until frothy.)
  • Serve warm.
Nutrition Facts: 152 calories, 5 grams fat, 3 g saturated fat, no trans fat, 20 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 9 g protein, 40 percent daily value of vitamin A, 30 percent of calcium, 3 percent of vitamin C, 2 percent of iron.
Jennifer Motl is a registered  dietitian.

Pumpkin Spice Lattes- Crockpot

-2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.

Best Brussel Sprouts - Crockpot

Best brussel sprouts ever... and in a crockpot!

1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. 9This is a good, and not something to worry about)

Sunday, October 21, 2012

Outback Steakhouse Salt Crusted Baked Potato

Spaghetti Warehouse Stuffed Bruschetta

From one of my favorite websites, copykat.com

A salad caprese inspired appetizer

1/2 baguette
1 pound fresh Mozzarella
1 small bunch basil
2 - 3 Roma tomatoes
2 tablespoons balsamic vinegar reduction

Slide baguette into 3/8 inch slices. Use the broiling feature in your oven to toast the bread. Turn the broiler on high, places the baguettes on a cookie sheet, and broil until the bread begins to turn brown. Remove cookie sheet from oven, then flip over and brown the other side. Slice the basil into tiny little strips by rolling several leaves together.

Assemble by placing a piece of the toasted bread onto a plate, add a thin slide of Mozzarella, then a thin slide of tomato, top with basil. Drizzle with balsamic vinegar reduction.

(note- may want to brush the bread with with a tiny amount of EVOO first)

Harbor Haus Restaurant Caesar Salad Dressing

  • 6 ounces Olive Oil
  • 6 ounces Salad Oil
  • 2 teaspoons Crushed Garlic
  • 1 teaspoon Ground Black Pepper
  • 2 ounces Grated Parmesan
  • 1 ounce Balsamic Vinegar
  • 1 ounce Champagne Vinegar
  • 1 Tablespoon Stone Ground Mustard
  • 2 teaspoons Anchovy Paste
  1.  Combine the egg and lemon juice in a bowl. Mix them together well with a balloon whip until the mixture is slightly foamy.
  2. Gradually add the oils in a thin stream, constantly beating them with a whip until they are incorporated and the dressing is thick.
  3. Add the remaining ingredients and mix well, refrigerate immediately.

Harbor Haus Restaurant Creamy Bacon Dressing

Creamy Bacon Dressing
Approximately 1.5 Quarts
  • 3/4 lb. bacon, diced
  • 1 1/2c. onion, small diced
  • 4c. mayonnaise
  • 2c. buttermilk
  • 1/2c. apple cider vinegar
  • 3/8c. honey
  • 1/8c. dijon mustard
  • 1 1/2 dashed of Worcestershire sauce
  • pepper to taste
  • chopped chives to color
  1. Cook bacon until crisp.
  2. Add onions and continue cooking until the onions are translucent.
    For lower fat content, drain bacon.
  3. Cool slightly.
  4. Add remaining ingredients, except chives and pepper, and mix well.
  5. Add pepper to taste and chives to color.

Smaller amount - Below

Makes: Makes 12 servings

½ pound bacon, finely chopped
¾ cup finely diced onion
2¾ cups mayonnaise
1/3 cup apple cider vinegar
1 1/3 cups buttermilk
¼ cup honey
1 tablespoon Dijon-style mustard
1 dash of Worcestershire sauce
1 tablespoon finely diced fresh chives

Sauté bacon until crisp. Discard fat.

Add onions and cook until translucent, 2 to 3 minutes.

Set aside to cool for about 10 minutes.
Add remaining ingredients and mix well.
Serve immediately.

Hot Apple Pie Drink

1 Gallon Pasteurized Cider
1 Jar Apple Juice
3 Cinnamon Sticks
3 Cups Sugar

Bring to a boil and continue boiling until the sugar dissolves.

Let cool.

½ Bottle Bacardi 151


To serve by the shot:  Serve cold, top with whipped cream

To serve by the glass:  Heat – top with a few drops of HOT DAMN (Cinnamon Liquor) and whipped cream.  If desired, garnish with a cinnamon stick.

To gift:  Pour it into a mason jar and tie a ribbon around it, with a cinnamon stick.
Pie Drink

This is my favorite adult fall beverage - but since it's not low carb, it's now special occasion only - but for all you who don't have to worry about carbs - you will want to make a big batch or two of "THE RECIPE".
Keeps a couple weeks but I doubt it will last that long at your house!

Overnight Sticky Rolls in Bundt Pan

15 Rhoades fozen rolls (frozen)
1/2 pkg cook & serve butterscotch pudding mix
1/2 cup brown sugar
1/2 cup melted butter
1/2 t. cinnamon (optional)
Pecans (optional)

Grease bunt pan. Sprinkle pecans in the bottom of the pan (if using), then arrange rolls around the bottom of the pan putting close together in one ring.

Sprinkle pudding mix on top of rolls. In a sauce pan melt butter, brown sugar, cinnamon until consistancy of a caramel. Pour over rolls.

Cover with plastic wrap and raise overnight. Bake at 350 degrees for 20-30 minutes. Cool 5 minutes, then invert.