Monday, November 30, 2009
1 can Eagle Brand milk
2 teaspoons butter
6 ounce chocolate chips
1 cup flour
1 cup nuts
1 teaspoon vanilla
Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.
1 cup butter
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon cinnamon
1 cup pecans (finely chopped)
Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch baking pan. Spread on mixture covering pan. Brush slightly beaten egg white over batter. Sprinkle with pecans, pat lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do not remove from pan until cool. For a crisper cookie, use the same recipe, but only use 1 cup flour and 3 teaspoon cinnamon. May want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees.
1 lb. brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 (6 oz.) pkg. butterscotch morsels
1 can marshmallow fluff
1 tsp. rum extract
1/2 tsp. vanilla
1 c. chopped nuts
Cook sugars, milk and butter to soft ball stage. Remove from heat and add butterscotch, marshmallow and extracts. Stir until begins to lose its gloss. Add chopped nuts and pour into a greased 13x9 inch pan. Cut into squares while warm to prevent crumbling.
1 cup packed brown sugar
2 tablespoons butter (no substitutes) , melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
3/4 cup shortening
1 1/4 cup sugar
2 teaspoons grated
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in.
x 2-in. . Sprinkle with cranberries and oranges; set aside.
In a mixing bowl, cream shortening and sugar. Beat in eggs and orange peel.
Combine the flour, baking powder, salt and baking soda; add to creamed mixture
alternately with milk and orange juice. Spread over cranberry mixture.
Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted into the
cake comes out clean. Run a knife around edges of pan; immediately invert onto a
1 box angel food cake mix
1 package (3/4 oz. size) flavored gelatin, any flavor
Following package directions, make cake, adding box of gelatin. Stir well.
Bake as directed on package. Cool completely. Serve with whipped cream.
Can use different flavors of gelatin. Can also add a few drops of food coloring
to whipped topping.
Take a can of Sweetened condensed milk and add a couple of cups of coconut and a teaspoon of vanilla.
Spoon out the batter by teaspoon onto a parchment paper lined pan and bake at 350 for approx 10 minutes until the coconut begins to brown. Remove and let cool. They are moist and crispy and yummy! If you want it a little less rich and a little more fluffy, you can add a half cup of flour to the mix. That makes it more like a cookie and less like candy.
1 8-ounce package cream cheese, softened "
1/4 cup granulated sugar
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 cup full-flavor molasses
1/2 cup buttermilk or sour milk
Preheat oven to 350 degrees . Lightly grease an 8x8x2-inch baking pan; set aside. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and 1 egg until combined. Set aside. In a small bowl, stir together flour, cinnamon, ginger, baking soda, and baking powder. Set aside. In a large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in molasses and 1 egg. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour about 2 cups of the batter into the prepared baking pan. Pour filling over batter in pan, spreading evenly. Spoon the remaining batter in mounds on top of filling. Using a table knife or narrow metal spatula, gently swirl the batter into the filling to marble. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Cut into squares. Serve warm. Makes 9 servings.
Kitchen Tip: To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.
Makes 4 servings
1 pound pork tenderloin cut into 1/4 strips
1 medium sweet red pepper cut into 1 pieces
1 cup broccoli florets
2 green onions chopped
1 tablespoon vegetable oil
1 1/2 cups water
2 packages pork ramen noodles
1 tsp parsley; minced
1 tablespoon soy sauce
In a large skillet, cook pork, red pepper, broccoli and onions in oil until meat is no longer pink.
Add the water, noodles with contents of the seasoning packets, parsley and soy sauce.
Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles are tender.
1 Pkg Mint Oreos
1 8 Oz Cream Cheese-softened
1 Pkg White or Chocolate Bark
2-3 dashes of green food coloring
1/4 cup mint or chocolate chips
Process the Oreos until smooth in blender etc.
Stir in softened cream cheese and roll into ball and refrigerate until solid. Melt the almond bark and blend in the green food coloring.
Dip balls into melted almond bark. Melt chips ad drizzles over top with a fork.
4 cinnamon sticks, broken in half
1 T. cardamom seeds, crushed
2 t. whole cloves
Peel of 1/2 lemon and 1/2 orange
2 cups vodka
2 bottle dry red wine
1 cup sugar
Grape clusters, mints sprigs and orange slices for garnish
Steep cinnamon sticks, cardamom seeds, cloves and citrus peel in vodka in large pot over low heat for 10 minutes. add wine and sugar, heat 30 minutes, stirring occasionally. Strain out spices. Serve mulled wine warm, garnished with small clusters of grapes, mint sprigs and slices of orange.
Makes 8 cups
1 cup Butter
1 cup Shortening
2 cups Brown sugar
2 cups Granulated sugar
2 ts Vanilla
4 cups Flour
2 ts Soda
2 ts Baking powder
2 cups Oats
2 cups Corn flake cereal
2 cups Chocolate chips
1 cup Coconut
1 cup Pecans
Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes.
2 cups chicken broth
2 cups heavy cream
8 ounces linguine pasta
6 slices bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese
Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.
1 cup almonds
3 cups white sugar
1 cup butter or margarine
1 (5.33 ounce) can or 2/3 cup evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch chips
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
Butter a 9x13 inch pan and set aside.
Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie
sheet and place in oven to toast. Stir frequently.. Do not burn. Remove from
oven and set aside.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring
to a boil, stirring constantly. Continue boiling over medium heat until
mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about
Remove from heat. Stir in butterscotch chips. When chips are melted, add
marshmallow cream, nuts, and vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool
at room temperature. Cut into squares, and store in the refrigerator in an
Makes 3 dozen squares
2 sticks (1/2LB.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1-3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1-1/2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300 F. Using an electric mixer, cream the butter,brown sugar and granulated sugar until fluffy(about 3 minutes). beat in egg and vanilla extract. On low speed, add baking soda,salt and then flour. Mix completely. Stir in oats,coconut, pecans,and Andes Peppermint Crunch Baking Chips.
Measure about 2Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. remove from cookie sheets and let cool. Yield approx: 30- 3" or 60- 1-1/2 cookies.
1 roll (16.5 oz) refrigerated sugar cookies
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 egg white
1 tablespoon water
1 cup sliced almonds
1/4 cup sugar
Heat oven to 350. Grease 15x10x1-inch pan with shortening. In large bowl, break up cookie dough. Stir in cinnamon and almond extract until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. In small bowl, beat egg white and water until frothy. Brush over dough. Sprinkle evenly with almonds and sugar. Bake 17 to 22 minutes or until edges are light golden brown. Cool completely, about 30 minutes.. For diamond-shaped bars, cut 5 straight parallel lines about 1 1/2 inches apart down length of pan; cut diagonal lines about 1-1/2 inches apart across straight lines. Makes: 48 bars.
1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane
Place all the above in a mug, attach the following poem.
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!
My shopping is done,(I started in June)I am waiting on 4 gifts that are being mailed form different companies,once they arrive and I wrap them ,the tree and gifts will be complete.Now I have a birthday party I am planning for the 12 th,I can work on that,and the Christmas menu,I already know that I HAVE to make my sweet tator casserole and my sausage dressing,the rest is up in the air so far.
I worked on Thanksgiving , so I had our family Thanksgiving dinner here on sat.the weather was so nice,and everyone had a wonderful time,so nice to have my kids,family and close friends share this with me.Merry CHRISTmas every one
1 16 oz. bottle apple juice
1 16 oz. bottle cranberry juice
1 16 oz. bottle lemon-lime soda
3 cinnamon sticks
Tiny candy-cane stirrers
1. In a large saucepan, mix the apple juice,
cranberry juice, and lemon-lime soda with the
2. Heat, and then serve in mugs with tiny
natural peanut butter
-Spread peanut butter on pinecones
-Roll peanut buttery pinecones in birdseed until covered
-Tie the top of the pinecone with a long piece of ribbon
-Hang on tree branches
1. Get regular exercise.
People who exercise for 20 or 30 minutes at least 3 times a week can significantly reduce their stress, says the American Council on Exercise. Any form of physical activity works, including walking, cycling, running or playing a team sport, such as soccer or basketball, and even typing really fast at your computer (just kidding).
2. Be mindful of the present.
Mindfulness is the practice of being fully engaged in the present moment. Instead of worrying about the future or dwelling on the past, mindfulness pays attention to what's happening right now. Sit in a relaxed position and clear your mind. Focus on your breathing, a word or a sound, such as "oommm," [or even "idiot, idiot, he's an idiot"], for 10 to 20 minutes. It's helpful to have silence and privacy, but more skilled meditators can do it anywhere. Gently return to your breathing if your attention is drawn to something else. [They wrote the last sentence for me.]
3. Take a deep breath.
This technique is used in many relaxation practices, including yoga, meditation and visualization. Deep breathing involves not only the lungs, but also the abdomen and diaphragm. To perform it, breathe in deeply and slowly to a count of 8, holding your breath with your abdomen extended. Slowly exhale to a count of 8; then repeat for 10 minutes.
[I was flabbergasted to find this suggestion. Yah! Finally, we can speak of the spiritual in mainstream media!] Saying the rosary, repeating a prayer or chanting a mantra can lower stress and help you feel clam and protected.
5. Live a healthy lifestyle.
Take good care of yourself by getting enough sleep; eating a healthy diet; avoiding excess caffeine, alcohol and tobacco; and not abusing drugs.
6. Practice hatha yoga.
This yoga practice involves stretching and forming different poses while keeping breathing slow and controlled. Yoga helps bring a relaxed state into your daily life. Injuries can occur if yoga is done incorrectly, so it's best to learn by attentiong classes with a qualified yoga teacher.
7. Go to your happy place.
[Ha! One of my own here!] Guided imagery or visualization involves imaging a scene in which you feel free of tension and stress. Close your eyes and imagine your special place, such as a beach, favorite vacation spot or whatever you like. Picture the scene as clearly as you can, including what you can see, hear, smell and feel.
Tuesday, November 24, 2009
2 quarts prepared egg nog
1 quart egg nog ice cream, scooped into balls
In a small punch bowl, place the egg nog and ice cream and ladle into small serving glasses. Serves 8. This can be sparkled with the addition of Cognac and Kahlua liqueur, but this recipe is for the kids.
Monday, November 23, 2009
1 (29 oz.) can pumpkin pie mix
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. Pumpkin pie spice
1/2 tsp. Cinnamon
3 large eggs
1 box yellow or white cake mix
1 cup chopped pecans or walnuts 1 cup melted butter
Vanilla cool whip
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, And eggs.
Pour into 9x12 greased baking dish. Sprinkle the dry cake Mix evenly over
the pumpkin mixture, and then sprinkle on pecans. Drizzle melted butter over
the top. Bake at 350 for 1 hour. Cool. Top with vanilla cool whip.
Thursday, November 19, 2009
Mix in your favorite pudding flavors for fun variations.
1 (3.3-ounce) package chocolate instant pudding mix
2/3 cup sugar
1/2 cup all-purpose flour
2 large eggs
1/3 cup butter or margarine, melted
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
Stir together first 8 ingredients until blended. Spoon into a lightly
greased 8- or 9-inch square pan. Bake at 350° for 25 minutes or until edges pull away from pan. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired. Yield: 16 brownies
Strawberries & Pudding Cake
2 sm. boxes instant vanilla pudding
3 c. milk
Fresh strawberries or strawberry preserves
Mix pudding and milk until thick. Mix Cool Whip into pudding
using a 9 x 13 inch pan. Make layers. Layer 1 graham crackers
whole. Layer 2 pudding mixture. Layer 3 graham crackers whole.
Layer 4 pudding mixture layer. Layer 5 few crushed graham
crackers. Layer 6 scatter strawberries. Cover and refrigerate 2
hours before serving other fruits or berries can be used.
6 skinless, boneless chicken breast halves
2 (1 ounce) packages ranch dressing mix
1/4 cup dry bread crumbs
Preheat oven to 375 degrees F (190 degrees C).
Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear.
Friday, November 13, 2009
mix 1/4 cup pumpkin with 1 cup of vanilla yogurt & 1/4 teas pumpking pie spice and layer with granola..
Mix 1/2 cup of pumpkin with 1/2 cup peanut butter for sandwiches and top with sliced banana
top cooked oatmeal with a dollop of pumpkin puree and drizzle with maple syrup
add 1/2 cup pumpkin to your favorite
Thursday, November 12, 2009
4 cups milk
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 cups strong, hot brewed coffee
whipped cream, , cinnamon sticks, for garnish, optional
Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.
1 pkg. Angel Food cake mix
1/2 cup canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
water, pumpkin and spices. Pour batter into a tube pan and bake for
30 to 35 minutes. Cool cake before removing from pan.
Wednesday, November 11, 2009
2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms brand chocolate candy
16 Hershey's brand chocolate kisses
In a large bowl, gently mix all ingredients except Hershey's Kisses.
Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags.
Add one Hershey's Kiss to each bag.
Close bag with chenille stem or twist-tie.
Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our
Pretzels: Arms folded in prayer, a freedom sought by the founders of our
Candy Corn: Sacrifices of the Pilgrim's first winter. Food was so scarce
that the settlers survived on just a few kernels of corn per day.
Nut or Seeds: Promise of a future harvest, one will reap only if seeds
are planted and tended to with diligence.
Dried Fruits: Harvest gifts of our bountiful land.
M&Ms: Memories of those who came before us to guide us to a blessed future.
Hershey's Kiss: The love of family and friends that sweetens our lives.
Monday, November 9, 2009
Friday, November 6, 2009
1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
In medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.
Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.
1 pkg. (18 1/4 oz.) white cake mix
3/4 cups flour, divided
1 cup water
3/4 cup canned pumpkin
1/3 cup canola oil
1 tsp ground cinnamon
2 tbsp brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans
1 cup butter-flavored shortening
7 1/2 cups confectioners' sugar
3/4 cup milk
2 tsp vanilla
1 to 1 1/2 tsp maple flavoring
Grease three 9-inch round baking pans. Line with waxed paper. Grease the paper. Set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil, and the cinnamon. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Transfer a third of the batter to a small bowl. Beat in the brown sugar and the remaining flour. Stir in the chips and the pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. Bake at 350 F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For the frosting: In a large bowl, cream the shortening until fluffy. Add the confectioners' sugar, milk, vanilla, and maple flavoring. Beat until smooth. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer.
Top with a quarter of the frosting. Top with the remaining plain cake layer. Spread the remaining frosting over the top and the sides of the cake. Makes 12-14 servings
Thursday, November 5, 2009
1 box brownie mix
Eggs (amount according to box directions)
Oil (amount according to box directions)
1 13-ounce bag 3 Musketeer Miniatures
1. Line the muffin pan with the paper liners.
2. Make the brownie mix according to the directions.
3. Spoon a little of the brownie mixture into each cup, then place
unwrapped a 3 Musketeer on top of the mixture.
4. Spoon additional brownie mixture into each cup, covering the
5. Bake in a preheated 350-degree oven for
8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
Preheat oven to 350°F. Line a glass loaf pan with foil and then butter foil. In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.
Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour
the mixture into the prepared loaf pan. Bake until a crust forms on
top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools. When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).When ready to serve, un-mold and slice and place a little whipped cream on a plate and a slice of sin on top.
1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 cups flour
1/2 cup walnuts, chopped
1 package (6-ounce size) sweetened dried cranberries
Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
Mix sugar and butter together in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.
Add dry ingredients, mixing just until moist. Stir in nuts and sweetened dried cranberries. Spread batter evenly in a loaf pan.
Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.
3 cups defatted
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 tbsp lime juice
1/4 cup chopped fresh cilantro
In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
The lime juice and cilantro give this soup an authentic
taste and aroma.
Tuesday, November 3, 2009
- 1 cup quick-cooking
- 3/4 cup milk, or as needed
- 1/2 cup
- 1/4 teaspoon spice
- 1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.