Monday, November 30, 2009


We went to my lovely boyfriends family house for Thanksgiving. His step mom is Puerto Rican so for the holiday festivities instead of making the usual sangria, or punch she makes conquito. If you like pina colodas you will love this, its not even as much of a coconut flavor.


2- 15oz can cream coconut
2- 14oz can condensed milk
6oz white rum (or coconut rum)
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp coconut (vanilla) extract


1. Mix all ingredients in a blender
2. Put in sealable containers
2. Refrigerate for at least 1 hour, and serve chilled


His step mom put raisins in the mix as well to add some flavor and retain some of the alcoholics flavor

Tuesday, November 24, 2009

Pesto Cheese Blossom

This is a great recipe to always have on hand for "big" parties. Its a great hit and it saves very well. We had this at my Aunt's house in TX for a family gathering. (My Aunt, let me tell you, she is the QUEEN of soiree throwing)

Pesto Cheese Blossom

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

1. Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

2. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.
3. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended.
4. Dissolve the salt and pepper in the olive oil and mix well.

5. With the machine running, add the oil in a fine stream.
Scrape this mixture into a second bowl and set aside.

6. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.
7. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.
8. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie.

9. Freeze until firm.
10. Remove the plastic wrap and invert the mold onto a serving platter.

Serve with party crackers. This will keep in the refrigerator for up to 3 months.

Saturday, November 21, 2009

Pumpkin Peanut Butter Cookies

Sounds "delish" right? Well they will be for your furry 4-legged friend. These are doggie cookies.
I found a basic recipe and modified it a little. The first batch I over cooked a little but my pup-pup didn't seem to mind at all, she gobbled it right up.

She stole the first cookie from me, before I could get the picture.

So she got a second cookie, we are up to 4 so far today.
Pumpkin Peanut Butter Cookies
2 1/2 cups flour (whole wheat is best, but all purpose does the job too)
2 eggs (I only had 1 on hand so I cut the flour to 2)
3/4 cup canned pumpkin
3 Tbsp peanut butter
1/3 cup quick oats
water (or chicken broth, low sodium) as needed to bring the dough together
1. Preheat oven to 350 degrees
2. Mix together (I used the kitchen aide stand mixer) flour, eggs, pumpkin, peanut butter in a bowl. Add water as needed to help make the dough workable. Dough should be dry and stiff.
3. Roll the dough into a 1/2 inch thick disk and cut into pieces (you could be boring and cut into squares) but I used cookie cutters. (Pumpkin, candy cane, star...)
4. Bake in preheated oven for 20-30 minutes, until hard.
5. Let them cool on a cooling rack and let pup-pup enjoy.
I put too much water in when I was working the dough, so if I wanted to I could have just spooned the dough on the cookie sheet press down a little and bake that way, but I really wanted shapes. So while I was working the dough into the disk with the rolling pin, I just sprinkled and added more flour and it worked out great.

Pumpkin Pancakes

Being that my boyfriend and I (and apparently my dog) are self proclaimed pumpkin aficionados we try to find any and all basic recipes in a pumpkin version.

Pumpkin Pancakes

2 cups all-purpose flour
3 Tbsp packed brown sugar
1 Tbsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 3/4 cups milk
3 eggs (lightly beaten)
3/4 cup canned pumpkin
1/4 cup vegetable oil

1. In large bowl combine: flour, brown sugar, baking powder, pumpkin pie spice and salt. In a second bowl combine eggs, milk, pumpkin and oil. Stir wet mixture into the dry until slightly lumpy.

2. Heat a lightly greased griddle over medium heat. Pour batter making (your) normal sized pancakes. Cook until golden brown; turn when tops are bubbly

Easy as that.


Tuesday, November 17, 2009

Toasted Cider

Courtesy of Sandra Lee, from Sandra's money saving tips

Toasted Cider


1 gallon apple cider
1 orange, zested and juiced
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
24 ounces spiced rum, if desired
(for the grown-ups)


Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving.
Serve hot in heatproof mugs with a shot of spiced rum, if desired

I cant wait to try this for the holiday season.

Monday, November 16, 2009

Cap'n Crunch French Toast

I know it's tough, but try not to eat the whole box of cereal beforehand
Cap'n Cunch French Toast
4-5 servings
3/4 cup heavy cream
3 Lg eggs, lightly beaten
2 Tbsp sugar
1 tsp vanilla extract
3 cups cap'n crunch cereal
8-10 slices of bread
butter for cooking
1 cup heavy cream
2 Tbsp confectioners' sugar
1 tsp vanilla extract
2 cups assorted fresh berries
1. Mix the cream, eggs, sugar and vanilla in a large bowl and whisk until combined
2. Put the cereal in a storage bag and crush cereal until it looks like grahm crakers crumbs. Transfer cereal into sallow dish
3. Dip a few slices of the bread into the cream and egg mixture, then press into the cereal crumbs to evenly coat, place on a sheet pan and repeat with remaing slices
4. Heat a large skillet or griddle over meduim heat, add butter as needed and cook bread on both sides until caramalized.
5. For the whipped cream topping: Beat the cream and confectioners' sugar and vanilla in large bowl with mixer until soft peeks.
6. Dollop on french toast and add berries.


It's an adult meal with some of your childhood mixed in.

Thursday, November 12, 2009

Zucchini Bread

This is a prized recipe in my boyfreinds family, and Ihave it.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 cups flour
2 cups zucchini pulp (or grated)
3 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3 tsp cinnamon

mix all the ingredients together and put into 2 greased loaf pans. Bake 1 hour at 350 degrees. Makes 2 loaves.


Its a great alternative for the holidays instead of the usual pumpkin bread, or nut bread.