Enjoy a Decadent Pumpkin Spice Latte The Night Before Thanksgiving!!

I hope everyone is enjoying their Thanksgiving Break. I will be leaving this afternoon to head out of town to see my family. I cant wait, I am looking so forward to our big Thanksgiving feast. All that yummy food to be eaten. I wanted to pop on and add a quick post. I happened upon a blog post for a homemade Decadent Pumpkin Spice Latte at Baking with Books. It looked so good and the list of ingredients were just to die for. Plus it stated it was compared to the Starbucks Pumpkin Latte, so I knew it had to be great. We made these lattes last week and I am happy to say they turned out so yummy and in deed were decadent. So good that I knew I had to share this recipe. I think these latte's have the perfect amount of pumpkin so it is not overpowering at all. I wanted to get this post up because I think this would be the perfect little treat on this eve of Thanksgiving. Why not whip up a batch and sit back and enjoy some time with family and friends. Pop in a holiday movie or just sit back and catch up with everyone. The night before Thanksgiving is all about relaxing before the big day. So why not make pumpkin lattes everyone will love you for it.


I want to wish everyone a "Happy Thanksgiving" from my home to yours! I am so thankful that my family is happy and healthy. I am also so blessed to have wonderful friends in my life, including all of you!!! I will be back posting after the Thanksgiving Holiday so I get a bit of a blogging break. Remember Gobble Gobble till you Wobble.

These are the ingredients you will need:
pumpkin, strong coffee, milk, cinnamon, vanilla extract, brown sugar, sugar, non dairy creamer, nutmeg, ground cloves and whipped cream.

In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla.

Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffee mate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.

I think after the pumpkin milk is heated on the stove. It could easily be added to a slowcooker to keep warm. Then everyone can add the pumpkin milk to their mugs and then the rest of the ingredients.



Decadent Pumpkin Spice Latte

1 level tablespoon pumpkin puree
1 cup milk (whole if you dare!)
1/2 tablespoon light brown sugar (packed and leveled)
1/4 tsp cinnamon
1/8 tsp nutmeg (+ a pinch for dusting later)
1/8 tsp ground cloves
1/2 tsp pure vanilla extract
2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
You can also use a shot or two of espresso instead of coffee.
4 tablespoons Coffee mate creamer
4 to 8 teaspoons of granulated sugar
Whipped cream

Begin brewing coffee. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffee mate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.

Makes- 2 servings.
I doubled the recipe


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Dulce de Leche Pumpkin Cheesecake a Nice Change From Pumpkin Pie

Hi everyone, here is the Pumpkin Cheesecake recipe I had mentioned in my Thanksgiving video. Right off the top I am going to apologize for not getting a picture of just a slice of this beautiful cheesecake. You see I made this Pumpkin Cheesecake ahead of time because I am taking to my mother in laws for Thanksgiving, so I couldn't cut it. I know y'all understand. I really wanted to get this post up just in case anyone wanted to try out this recipe for Thanksgiving. I found this recipe over at Baking and Books. The original recipe did not call for a Dulce De Leche topping, that was just a perk I added. I thought pumpkin and caramel would be a perfect combination. I also did not use the same crust recipe. I didn't have gingersnaps on hand and I really did not want to run to the store yet again. So I improvised and used a regular graham cracker crust.

~ Update ~ I snapped a picture from Thanksgiving Day!

I think my mother in law is going to be quite surprised when she finally gets to see this cheesecake. I am freezing it until we leave so that is one more dish finished!!!!! I do know one thing for a fact, this cheesecake taste out of this world good. And you know why I know this, because I had a slice already. You see the cheesecake filling made more than enough for a 8-9 inch spring form pan. Way more..... So I made a additional crust recipe and added it to a pie plate and made a additional cheesecake. I thought it was a perfect treat, especially since this was my first attempt at this recipe. At least I got to taste it before taking to my families. I know they will be very happy with the end result just like I was. I do hope someone will give this recipe a try this year, there is still time to throw it together for the upcoming Thanksgiving Holiday.


I apologize if the photos are a little off. It was a really cloudy overcast day here in Dallas. Also if you are unfamiliar with Dulce de leche what it really is, is a delicious caramel-like candy made from milk and sugar that's popular in many South American countries.




Dulce de Leche Pumpkin Cheesecake

crust recipe:
2 cups graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside.

filling recipe:
4 - 8-ounce packages philadelphia cream cheese, room temperature
2 - cups sugar
1 - 15-ounce can pure pumpkin puree
5 - large eggs
3 - tablespoons all purpose flour
1 - teaspoon ground cinnamon
1/2 - teaspoon ground ginger
1/4 - teaspoon freshly grated nutmeg
1/4 - teaspoon ground allspice
1/4 - teaspoon salt
2 - tablespoons vanilla extract
1 - 14 oz can dulce de leche
(dulce de leche can be found in the Latin isle of your grocery store)

Preheat oven to 325 degrees. Pour into prepared graham cracker crust. Bake for 45- 55minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for done ness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and spread melted dulce de leche over the top of the cheesecake. Add about 6 pecans halves around the edges. I melted the dulce de leche in the microwave on the defrost setting for about 20 seconds. Chill overnight and serve.

Cooling Tip - I also read that once the cheesecake is removed from the oven and placed on a cooling rack. You can place a plate on top and cover as it cools this way it wont crack on top. I might try this next time. Mine cracked just a bit after it cooled on the rack, nothing the dulce de leche topping couldn't cover.

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Holiday Taste of Sams Event & a Conversation with The Neelys

Yesterday I was involved in the most awesome opportunity. I still cant believe it and feel like I need to be pinched so I know it was for real. Me and two other bloggers got to be in on a conference call with Pat and Gina Neely from Down Home with the Neely's. IKE'S!!!!!!!!!!!!!! The Neely's have partnered with Sam's club to help spread the word about easy entertaining for the holidays. The name of the event is Holiday Taste of Sam’s. The Neely's shared with all of us their secrets to easy entertaining. From what foods to serve to how much to have on hand. We got to ask Pat and Gina a few questions of our own on Holiday Entertaining. IKE'S again!!!!!! Pat suggested to always keep items such as frozen meatballs and smokies for drop in guests. Serve them in a savory sauce and you have a quick appetizer. Gina suggested to me a quick entertaining foods for the kids. Little Piggy's in a blanket, we all know how much Gina loves her piggies. She said the addition of a little honey takes those piggies over the top. Pre bagged vegetable for dipping and fruits along with a quick fruit dip, all the kiddos love that. I still cant believe I got to ask The Neely's a question!!! Pat also swears by his Famous Chili to be the best recipe around. I have their cookbook so I can vouch for this recipe.

We got to listen to Pat tell us their story of how him and Gina met, truly a fairytale and the luckiest man in the world Pat says. They started off a a long while back opening up their first BBQ Restaurant Neely’s Barb–B-Que with no cash register and a two burner eye to cook on. With the money they made on their opening night Pat used part of it to purchase a $80 cash register from Sam's Club. So you see Sam's Club has been apart of their life for some time now. If you don't have their cookbook Down Home with the Neely’s “ A Southern Family Cookbook” I highly recommend it. Great recipes from cover to end. Southern Food and BBQ what a combo you cant go wrong. The Neely's are working on their 2nd cookbook planned to be released next Fall, I cant wait to get my hands on their second cookbook.

What is the Holiday Taste of Sam's? well, members and non members can go into their local Sam's Club this weekend and sample foods that they could use for holiday entertaining. Foods like spiral ham, rack of lamb, cheesecakes, different cheeses and hand dipped chocolate desserts . There will be samples and recipe cards along with different demonstrations. It is also a perfect opportunity to learn more about Sam's Club. You really need to go, My family went today and sampled on a bunch of different items. We came home with summer sausage, crackers, different cheeses, dips and more so I think we are set for the upcoming holidays. When is the event?

Holiday Taste of Sam's Event
Friday November 20Th - Sunday November 22ND
11:00 AM - 6 PM

Here is a video from Pat and Gina Neely on the Holiday Taste of Sam's event. I have also included a printable coupon below. If you are not a member of Sam's Club you can print off the one day pass and get in on all the fun. Plus don't forget you can watch Pat and Gina on Down Home with The Neely’s every Saturday 11 am 10 am central time on the Food Network!


Just click on the pass to print.

I just want to say Thank you to Pat and Gina Neely for sharing a little of your time out of your busy schedule to chat with us. This will be something I will remember for a long time. You are as gracious and delightful as you are on TV truly a sweet couple. Thank you for all your advice and tips. And thank you Ashley for the wonderful opportunity.

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Thanksgiving Wishes & More

Hi everyone!!! I wanted to take some time to wish all my readers a Happy Thanksgiving. Before I know it time will be getting away from me. I still have so many things to bake and cook for Thanksgiving which isn't far away. So I wanted to make sure and wish everyone a happy holiday and also to let y'all know how much I appreciate all of you. I don't think Mommy's Kitchen would be what it is without all of my amazing readers. So thank you! I thought it would be fun to post a little video wishing everyone a happy holiday. You can view the video below.

Also included in today's post I have posted some information, recipes and links to help you out this Thanksgiving. Whether you are hosting the big Thanksgiving feast at your house or going to family or friends I have lots of information that will be very helpful. If you are a guest this thanksgiving please keep in mind that the turkey dinner is the highlight of the Thanksgiving Holiday. So along with a turkey dinner comes lots of hard work and preparation. Please don't forget about that special person who will be preparing that wonderful meal. Whether it's your mom, mother in law, grandmother, your husband or a friend. Remember preparing a thanksgiving meal is a lot of work. If you are invited to a Thanksgiving dinner it is always a nice gesture to take a gift for your host or hostess. A gift recognizes the hard work involved in cooking for a group and thanks them for their effort. It doesn't have to be anything big just a little something. Big or small it still shows that you are thankful for everything they are doing.

Here are a few ideas to help you when deciding on a gift to bring. Everyone loves flowers so how about a Thanksgiving flower arrangement or even a bouquet of flowers. A bottle of wine or sparkling cider if the host or hostess are non drinkers. Even a festive candle or a box of chocolates means something. You can take a harvest basket filled with lot's of goodies such as pumpkin bread, cookies and home canned items. Even though I am going to my mother in laws this holiday season I always take her a big harvest basket. Mine will have lots of baked breads, cookies, peach preserves, apple butter, apple pie jam, amish friendship bread and more.

Maybe you don't have time to bake up a bunch of goodies. You can still take a pie, cake or cobbler to contribute to the dessert table or a yummy appetizer to share. So you see if doesn't have to be anything great just a little something, I know if I were hosting this holiday season any one of those gifts would put a smile on my face. I have also included links to thanksgiving recipes on my site. There are also links for recipes on different ways to prepare your holiday turkey. I hope this information helps someone out this holiday season. I am so excited to go out of town and share all my goodies I am baking up in my kitchen. I am looking forward to relaxing a bit and spending lots of time with family and friends. So Happy Thanksgiving to everyone and I will be back posting after the Thanksgiving holiday. I do have one more item to get baked up to take to moms house, so don't be surprised if I pop on to post it before Thanksgiving. Maybe you still have some menu planning to do for your Thanksgiving Feast. I think the following recipes will be helpful. Just click on each recipe title to view and print the recipe.


Breakfast Ideas:
Sausage Cream Cheese Crescents
Pumpkin Patch Pancakes
Overnight Cinnamon Rolls
Ihop French Toast
Breakfast Casserole
Ultimate Coffee Cake

Appetizers:
Deviled Eggs
Ham & Cream Cheese Ball
Chocolate Chip Cheese Ball
Pimento Cheese Spread
Cheese Wafers

Side Dishes:
Cheesy Hash Brown Casserole
Sweet Potato Casserole
Cheesy A gratin Potatoes
Macaroni & Cheese
Cornbread Dressing

Bread & Rolls:
Dinner Rolls
Freezer Crescent Rolls
Perfect French Bread Rolls
Old Fashioned Beer Bread

Cranberry & Salads:
Cranberry Fluff/Salad
Whole Berry Cranberry Sauce
Easy Fruit Salad
Harvest Spiced Applesauce

Desserts:
Pumpkin Crunch
Apple Pie
Pecan Pie
Pumpkin Sheet Cake
Old Fashioned Chocolate Pie
Sweet Potato Pie
Pumpkin Pecan Chocolate Chip Bread

Turkey: (Lots of different ways)
Brown Bag Turkey
Grizzly’s Smoked Turkey
Alton Browns Deep Fried Turkey
Turkey in a Oven Bag
Butterballs Oven Roasted Turkey

Don't forget the Turkey Talk Experts at Butterball are also there to help you through the process of preparing your turkey dinner. No question is too tough for these turkey talkers, they are ready and excited to tackle any challenge you throw at them. You can give them a call at 1-800-BUTTERBALL (1-800-288-8372) now through December

You can also check out their website at Butterball.com for more great Thanksgiving ideas. They also have a Thanksgiving Guide to help you plan and prepare your special meal.

Here is a list of Thanksgiving Menu's from all the Food Network Chefs. (Recipes & Photos)
Recipes from the Food Network Chefs.

Mom logic has a list of great meal ideas and recipes. Just click on the link to view all the different ones:
Momlogic Thanksgiving Meal Idea’s You’ll Love.

Thanksgiving Menu Bonanza from: Southernplate.

Thanksgiving ideas from: Gourmet Mom on the Go.

Allyou Magazine has a article for Budget Friendly Thanksgiving Dishes. Check it out for some great ideas.


OK now Lets not forget about the Kid's: Preparing your holiday dinner can be a very hectic time for mom, so let's not forget about the kiddos. I know moms attention will be on getting everything prepared for the big Thanksgiving meal. So I have included some fun activities to keep the kids busy while moms cooking. Below are some links to coloring pages, puzzles, activity place mats and even directions to make Tom the Apple Turkey (my favorite). Why not let the kids have a bit of fun while all the adults are busy. I will be printing off lots of the activities and coloring pages to make each of the younger kids in my family a activity packet to take on the road. That way they can stay busy until we get to grandma's house. I think we will make the apple turkey once we arrive. The kids are so excited. So remember Don't Forget the Kiddos!!! I have linked up all the activity pages below.



Gooseberry Patches Tom the Apple Turkey Craft

Printable Diner Style Activity Place mats from Betty Crocker

Turkey Coloring Pages, Woven Place Mat Craft & More from Betty Crocker

Printable Thanksgiving Worksheets

Printable Thanksgiving Coloring Pages

Thanksgiving Bingo

Pin the Tail on the Turkey

Are you going to be Entertaining or Hosting this Thanksgiving?
If so I wanted to let everyone know that two of my favorite people from from the Food network, Pat and Gina Neely are partnering with Sam's Club for the Holiday Taste of Sam's Event. Sam's Club is the perfect stop for all your holiday entertaining needs.

What is the Holiday Taste of Sam's Event?
Basically all members and guests can walk into their local Sam’s Club to see demonstrations for how to prepare Boneless Spiral Ham, Frenched Rack of Lamb as well as hand dipped chocolate desserts. Associates will be sharing recipe cards, and other samples and tips throughout the events, so it’s a good opportunity to learn more about Sam’s and get some ideas / inspiration for your holiday meals. Why not sample the foods before you serve them this holiday season. Click here for more information on the Holiday Taste of Sam's Event or to locate a Sam's Club near you. Everyone can use a little help when it comes to entertaining this holiday season. I have included a link here for their flyer so you can see some of the items being showcased at the event. If you are not a member of Sam's Club, no problem included in the flyer is a one day printable pass. Make Sam's Club your go to place this holiday season. This event will be going on in Sam’s Club locations across the country this weekend. I cant wait to attend and sample all their yummy stuff.


November 20 – 22 (11 a.m. to 6 p.m)
Members and Non Members are welcome to attend the event.


For more great Thanksgiving recipes visit Life as a Mom Ultimate Recipe Swap & The Grocery Cart Challenge Recipe Swap


Happy Thanksgiving Gobble Gobble till you Wobble!!!

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Old Fashioned Chocolate Pie with Meringue Topping "My Favorite Pie"

Thanksgiving is right around the corner, and everyone loves a good old-fashioned homemade pie for the holiday. I love pumpkin and pecan pie, but my most favorite is Old Fashioned Chocolate Pie. This Chocolate Cream Pie Recipe is amazing! It is rich and velvety, sweet and thick just like an old fashoined chocolate pie should be. The chocolaty pudding filling is so comforting because it’s the way Mom and Mamaw used to make it. Well not my mother but my friends mother. That's where I got this recipe about about 15 years ago. I wanted a good old fashoined chocolate pie and her mom had the perfect recipe. I made it once and now I have been making it ever since. I love old fashoined desserts they have to be my absoulute favorite. Ya know the ones old fashioned cream pies like chocolate, coconut or banana, lemon ice box pie or homemade banana pudding from scratch. Red velvet cakes, coconut cake, marble cake, sock it to me cake or a sunshine cake. Chocolate pudding from scratch and one of my favorites creamy rice pudding.

My list could go on forever. All those homemade desserts from scratch they hold a special place in my heart. I think my most favorite spot after our Thanksgiving meal is hanging out at the dessert table. Um mm it is so fun to stand amongst all the goodies just trying to decide what I want first. I am so bad I usually end up taking a bit of everything cause I just cant decide on one thing. I know I am a sucker for sweets. I will probably more than likely be making this pie to take to Thanksgiving. My sister in law loves it as much as I do, so I cant disappoint. This year I made a slight change in my chocolate pie recipe. Carnation sent me some free coupons for their evaporated milk and challenged me to make a dish using their milk. This recipe was the first one that came to mind. I wanted to see if my original chocolate pie recipe would be better using carnation evaporated milk or regular whole milk. I was a bit nervous changing up a already great recipe, but I gave it a try. Well the verdict is.............. I like it way better using the Carnation Evaporated Milk. Why? because it made the homemade pudding so much richer than before. I will be substituting evaporated milk in this recipe from now on. Thank You Carnation!!!! If you want a old fashioned favorite I highly recommend serving or taking this pie on Thanksgiving. Everyone will L♥VE you for it. What is your favorite holiday dessert from the Dessert Table?

Let's start by getting our pie crust prepared. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.


Mix the sugar, cornstarch and cocoa together in a medium size pot.



Add the 2 cups evaporated milk or whole milk. If using evaporated milk I used a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk. You will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a full cup.


Using a wire whisk blend together and stir constantly over medium high heat.

When the mixture is heated through add the 3 egg yolks. You will need to temper the egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs).


Stir constantly until thickened and bubbly and the mixture looks like a thick pudding.


Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping.



Now for the Meringue topping this can be made two ways. One using the reserved egg whites from the pudding recipe. Or you can use trusty Meringue Powder which is my choice. The reason I like to use Meringue powder is because it turns out perfect every time. Sometimes when using eggs whites they wont set up or you get a bit of the yolk in them and it ruins the meringue and it separates all over your pie. No one wants that, so to prevent that I use Meringue Powder for perfect meringue every time. I purchased my Meringue Powder at Walmart for $4.50 for the small can or the large can is $14.50. I never need quite that much. I found it in the cake decorating isle in the craft and floral department.

*If using Meringue Powder save the reserved egg whites for another recipe. Follow the directions on the back of the can of the Meringue Powder for Meringue Pies. I doubled the meringue recipe. It was the perfect amount for my chocolate pie.

If using the egg white method, mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form.


Here is the meringue using the meringue powder. Nice pretty peaks and it smells so heavenly!!!!


Add pudding to cooled pie shell and



top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking.


Broil till lightly golden brown on top



there is nothing better than a old fashioned chocolate pie just like granny used to make.




Old Fashioned Chocolate Pie

1 - Pkg Pillsbury Pie Crust (one crust)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt
1 - heaping tablespoon of unsweetened baking cocoa
2 - cups carnation evaporated milk or whole milk
3 - eggs, separated - reserve egg whites
1 - tablespoon vanilla
2 - tablespoons butter

Meringue Topping
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar or
use Meringue Powder

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling. Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk or whole milk. If using evaporated milk I use a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk. you will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a cup. Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs) Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.


*If using Meringue Powder omit the egg whites and sugar. Follow the directions on the back of the can of the Meringue Powder for pies. I doubled the meringue recipe.



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