We've had a busy month with house guests for at least half of the month including every single weekend. We had some good meals thrown in here and there, but a lot of it was either spur of the moment, grilling, or eating out.
Now we're headed out for our own "vacation" for Ryan's sister's upcoming wedding. We'll be gone for three weeks, so they'll be no menu planning around here.
When we get back hopefully the weather will be cooling off and we'll be getting into my favorite "season" of cooking. I love the fall with the warm baking and cooking and the comforting smells of things like apples and pumpkins and cinnamon.
Okay, so be sure and check back next month when I'll get things rolling around here again. In the meantime, why don't you leave me some of your favorite fall recipes to try out when I get home?!!!
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Glad to see you still plan to update-always check (lurk) to find any new ideas. Here are a few recipes that I have that are fall-fun. The spiced chai makes a whole lot & is good to use as gifts for teachers, bus drivers, etc.
~Lina
PUMPKIN DESSERT
1 PKG (18 ¼ OZ) YELLOW CAKE MIX
½ CUP BUTTER, SOFTENED
3 EGGS
1 CAN (30 OZ) PUMPKIN PIE MIX
1 CAN (5 OZ) EVAPORATED MILK
½ CUP SUGAR
¼ CUP ALL-PURPOSE FLOUR
3 TSP CINNAMON
IN A LARGE MIXING BOWL, COMBINE THE CAKE MIX, BUTTER AND ONE EGG UNTIL CRUMBLY. SET ASIDE 2/3 CUP FOR TOPPING. PRESS THE REMAINING CRUMB MIXTURE INTO A GREASED 13 X 9 X 2 INCH BAKING DISH. IN A MIXING BOWL, BEAT THE REMAINING EGGS. ADD PIE MIX AND MILK; POUR OVER CRUST.
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Spiced Chai Tea Mix
1 Cup Nonfat Dry Milk
1 Cup Powdered Non-Dairy Creamer
1 Cup Powdered French Vanilla Non-Dairy Creamer
2 ½ Cup Sugar
1 ½ Cup Unsweetened Tea Mix
2 tsp. Ground Ginger
2 tsp. Ground Cinnamon
1 tsp. Ground Clove
1 tsp. Ground Cardamon
Blend the above ingredients 1 cup at a time until it is a fine powder.
Store in airtight container. Add 3 heaping teaspoons to a cup of hot water.
(I usually leave the cardamon out-it is expensive & I don't miss the taste)
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