Eggnog Pankcakes

This was actually suppose to be up around Christmas-time, just got all wrapped up the festivities.
This is delicious for Christmas morning!

Eggnog Pancakes

1 1/2 cups all-purpose flour
1 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tbsp melted butter
1 egg, lightly beaten

1. Heat lightly oiled skillet or griddle over medium heat

2. In a bowl, mix the flour, sugar, baking powder and salt. Make a well in the center and pour in the eggnog, butter, and egg. Mix until well combined. You may have to add some milk to thin the batter out some, it is going to be very thick.

3. Pour 1/4 batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip and cook until lightly brown.

~Enjoy~

You can make some honey butter to put on top, and then add some powdered sugar. You really don't even need syrup they are so delicious.

Conquito

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.

Conquito

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

Directions:

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

~Enjoy~

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

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.

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.

~Enjoy~

Toasted Cider

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

Toasted Cider

Ingredients

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)

Directions

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.

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.

~Enjoy~

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

Pumpkin Cheesecake

Thanksgiving has come early. This is one of Josh and mine favorite recipes and its become sort of a Thanksgiving tradation. If we dont take it to his dad's house for Thankgiving we are not invited in.







Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 Tbsp butter (melted)
1 cup + 1 Tbsp sugar
24 oz cream cheese (room temp)
1 tsp vanilla extract
1 cup canned pumpkin
3 eggs
1 tsp cinnamon
1/2 tsp allspice

1. Mix graham crackers, melted butter, and 1 Tbsp sugar in small bowl. Press firmly into spring form pan. Bake at 350 for 5 min, and set aside.
2. In large bowl, mix cream cheese, 1 cup sugar, and vanilla with mixer until smooth. Ass the remaining ingredients and mix well.
3. Pour into crust and bake at 350 for 60-70 minutes. The top will begin to brown and crack. 4. Remove from oven and let cool at room temp for atleast an hour.
5. Run knife around the side of the pan (sometime dipping the knife in warm water helps) and remove outter ring, cover with plastic wrap and place in refrigerator.