Tuesday Recipes

Enjoy!

LIBBY'S PUMPKIN SPICE LATTE

This yummy recipe comes from Very Best Baking. The recipe begins, “Enjoy this coffeehouse-style Pick-Me-Up Pumpkin Spice Latte drink anytime. Pumpkin melts right into the coffee and adds body and natural flavor. This is a great satisfying specialty beverage for all year round.

”This 'gluten free' recipe was developed using products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.” Prep Time: 5 minutes; Cooking Time: 5 minutes; Skill Level: Easy; Makes 1 serving, about 1 cup

To view this online, go to https://www.verybestbaking.com/recipes/141685/libbys-pumpkin-spice-latte/.

Ingredients

1 cup strong coffee

2/3 cup Nestle Carnation Evaporated Milk

1/3 Libby's 100% Pure Pumpkin

2 teaspoons granulated sugar or more to taste

1/4 teaspoon McCormick pumpkin pie spice or ground cinnamon

1 teaspoon McCormick pure vanilla extract

Whipped cream (optional)

Directions

Combine coffee, evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract in 20cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Pour into mugs.

TIPS:

• To make a foamy top to your latte much like your favorite coffee house creation, prepare as above without the whipped cream. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.

• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.

• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk.

SPICED SOUFFLE CREPE WITH SAUTEED APPLES

This comes from Amanda Hessler in The New York Times. Hessler writes, “Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.” Makes 8 to 10 servings in 1 hour.

To view this online, click here.

Ingredients

5 tablespoons unsalted butter

6 sprigs thyme

4 tart apples, peeled, cored and quartered

3/4 cup, plus 2 tablespoons, sugar

1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved

5 tablespoons melted butter

7 eggs, separated

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup, plus 1 tablespoon, cake flour

Salt

2 cups whole milk, at room temperature

Confectioners' sugar, for dusting

Vanilla ice cream or crème fraîche (optional)

Preparation

Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.

In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.

Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.

Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

SLOW-COOKER ENCHILADA SLOPPY JOES

This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4

To view this online, click here.

Ingredients

2 tablespoons olive oil

1 small onion, chopped

1 lb ground beef

1 tablespoon Old El Paso™ taco seasoning mix

1 can (10 oz) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/2 cup fresh cilantro, chopped

1 cup shredded Mexican cheese blend (4 oz)

4 soft burger buns

Directions

Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.

Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.

Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.

Serve on buns. Top with remaining cheese. Enjoy!

”BETTER THAN THE DELI” MACARONI SALAD

This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8

Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

ORANGE PINEAPPLE TORTE

This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins.
Serves: 12

Ingredients

1 package yellow light cake mix, (18-1/4 ounces)

2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided

4 egg whites

1 cup water

1/4 cup Vegetable Oil

1/4 teaspoon baking soda

1 cup cold skim milk

1 carton (8 ounces) reduced-fat frozen whipped topping, thawed

1 can (20 ounces) unsweetened, crushed pineapple, well-drained

1 can (11 ounces) mandarin oranges, drained, divided

fresh mint, optional

Directions

In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pans to a wire rack to cool completely.

For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.

In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.

Weekday Meals

Think how much time and money we could save if we didn't have to eat. But then, it would be pretty boring not to have some yummy food throughout the day. After all, if we're going to have to eat, anyway, it might as well taste good, right? Enjoy!

ULTIMATE CHOCOLATE LAYER CAKE

Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”

Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10

Ingredients:

3/4 cup unsweetened cocoa powder

3/4 cup boiling water

1/2 cup (1 stick) butter, at room temperature

2 cups granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 cup buttermilk

2 cups all-purpose flour

Chocolate Frosting

3 cups confectioners sugar

3/4 cup unsweetened cocoa powder

1/2 cup (1/2 stick) butter, at room temperature

3 to 4 tablespoons heavy cream

1 1/2 teaspoons vanilla extract

Preparation:

Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.

In a small bowl, mix the cocoa and boiling water until blended and smooth.

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.

Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.

Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.

Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.

To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.

Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.

”BETTER THAN THE DELI” MACARONI SALAD

This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8

Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

ORANGE PINEAPPLE TORTE

This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins.
Serves: 12

Ingredients

1 package yellow light cake mix, (18-1/4 ounces)

2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided

4 egg whites

1 cup water

1/4 cup Vegetable Oil

1/4 teaspoon baking soda

1 cup cold skim milk

1 carton (8 ounces) reduced-fat frozen whipped topping, thawed

1 can (20 ounces) unsweetened, crushed pineapple, well-drained

1 can (11 ounces) mandarin oranges, drained, divided

fresh mint, optional

Directions

In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pans to a wire rack to cool completely.

For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.

In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.

PUMPKIN APPLE MUFFINS

From another long-forgotten emailing list. Makes 2 dozen

1 2/3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 Tbls pumpkin pie spice

1 cup sugar

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 granny smith apple, peeled and finely chopped

3 Tbls sugar

1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

PUMPKIN SOUP

From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6

Ingredients

2 tablespoons unsalted butter

3 tablespoons chopped onion

2 tablespoons flour

6 cups chicken broth

one 15-ounce can unsweetened pumpkin puree

one 8-ounce jar applesauce

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup heavy cream

freshly ground pepper, to taste

croutons, optional

Directions

Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.

Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.

Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.