Frosty Pumpkin Nog

This just might keep you out of Starbucks!!

In a blender, combine 3 cups 2% milk, 2/3 cup low-fat vanilla frozen yogurt, 1/2 cup canned pumpkin and 1/4 cup sugar.

Add 1 tsp. each ground nutmeg, and cinnamon; cover and process for 30 seconds or until smooth.

Pour into chilled glasses; garnish with whipped cream.  Serve immediately.  Makes 5 servings.  Enjoy!

Pumpkin Cranberry Bread Pudding

Today feels like a good day for comfort food so bread pudding popped into my head.  I have a terrible weakness for a good bread pudding and thought maybe this would fit the bill!

8 slices cinnamon bread, cut into 1-in cubes (or torn!)
4 eggs, beaten
2 cups milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup dried cranberries

SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 tsp. vanilla extract

Place bread in a 9 x 13 baking dish.  Combine remaining pudding ingredients and pour over bread cubes.  Cover and refrigerate overnight.  In the morning, remove from fridge and let stand about 30 minutes to come to room temperature.  Bake at 350 degrees for 20-30 minutes depending on how well you like your pudding set.
While pudding is baking, bring sugar and water for sauce to a boil over medium heat.  Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes.  Gradually stir in cream until smooth.  remove from the heat; stir in vanilla.  Serve warm with bread pudding.  Enjoy!

**in a hurry?  In a microwaveable dish (size of cereal bowl) beat 1 egg and 1/2 cup milk.  Add 1/4 cup pumpkin, 2 tsp. brown sugar, 2 tsp. melted butter, splash of vanilla, cinnamon, nutmeg and 1/8 cup dried cranberries.  Add 1 1/2 slices of cubed cinnamon bread, smashing bread into egg mixture.  Microwave on High 2 - 3 minutes.  Top with warmed caramel sauce or pancake syrup!

All Around Seasoning Mix

This mixture is good on just about anything, particularly grilled pork, chicken and vegetables!  Yes, summer is over, but good grilling goes on year round, especially for tailgaters!

1/2 cup paprika
3 Tbsp. onion powder
3 Tbsp. garlic powder
3 Tbsp. cayenne pepper
2 Tbsp. white pepper
2 Tbsp. pepper
4 tsp. salt
4 tsp. dried thyme
4 tsp. dried oregano
4 tsp. ground cumin
4 tsp. chili powder

In a small bow, combine all ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Makes 1 2/3 cups.  Enjoy!

Hot Buttered Yum Chex Mix

How could you NOT like this?

4 cups Honey Nut Chex cereal
2 cups Cinnamon Chex cereal
1/2 cup butter or margarine
1/4 cup packed brown sugar
2 Tbsp. honey
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. rum flavoring
2 cups miniature marshmallows

In large microwavable bowl, place cereals.  In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly.  Stir in spices and rum flavoring.  Pour over cereal mixture, stirring until coated.

Microwave uncovered on High 3 minutes, stirring and scraping bowl every minute.

Cool slightly; about 5 minutes.  Stir in marshmallows.  Spread on waxed paper.  Store in airtight container.

**You can change this up a bit by reducing the amount of Honey Nut Chex and substituting pretzels and/or peanuts to equal the same total amount!

Bloomin' Onion Bread

Borrowed from The Girl Who Ate Everything

Fabulous!!!!

1 unsliced loaf sourdough bread
1 - 8 oz package shredded Colby Jack cheese
1/2 cup butter, melted
1/2 cup finely diced green onion

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust.  This can be a little tricky going the second way, but the bread is very forgiving.

Place on a foil-lined baking sheet.  Insert cheese between cuts.  Combine butter and onion.  Drizzle over bread and into cuts.  Wrap foil up over side and roll to seal; do the same with each end.  Bake at 350 degrees for 15 minutes.  Unwrap the bread and bake 10 more minutes, or until cheese is melted.  Enjoy!

**You can use any type of savory bread that comes in a loaf - I used a Parmesan bread found on the discounted rack of the local grocery store.  You can also use any type of shredded cheese.  The original recipe called for 12-16 oz, but I found 8 oz to be more than enough, however use what you think you'll like!

Muffin Tin to Hold Taco Shells

Muffin Tin to Hold Taco Shells: Taco Night? Turn your muffin pans upside down and place the shells in between the cups. They will stand erect and let your guests fill them up!

Bailey's Mug Cake

Last night I needed just a little something sweet, and if you know me, you know that if I have lots of cupcakes around I tend to eat more than just a "little something sweet"!  This recipe is fantastic when you're cooking for just one (or two if you want to share!)

5 1/2 Tablespoons all-purpose flour
4 Tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 Tablespoons Bailey's Irish Cream (any brand will do)
3 Tablespoons oil

Combine all ingredients into oversized mug.  Stir with a small whisk or fork until batter is smooth. 

Microwave for 1 1/2 minutes.  If cake is not done, microwave for an additional 30 seconds.  Serve warm.  Enjoy!

** Do not make the mistake I made.  This looks wet on top so I microwaved it for an additional 60 seconds.  Definitely DO NOT do more than the 30 additional seconds if it's not done!

This cake needs no frosting as the Irish Cream flavor comes through nicely.  However, a dollop of whipped cream creates a nice hot/cold combination!  Yummm.