Pumpkin Spice Steamer...

1 1/2 C Pureed Pumpkin
1 1/2 C Sugar
1 Tbsp Pumpkin Pie Spice
Pinch of Salt
4 Tbsp Vanilla

Combine pumpkin, sugar, spice and salt, in a saucepan and bring to a full boil, stirring constantly. Remove from heat and stir in vanilla.  Store this in a glass 1 Qt canning jar with lid.  To make 1 steamer... In a saucepan put 1 Cup milk (of your choice) and 2-3 Tbsp of pumpkin mixture (more or less to taste...)  Whisking constantly, whisk the mixture into the milk and bring almost to a boil. Serve immediately.

(This is delicious.  This is MY original recipe after doing much research on Pumpkin Steamers and Lattes... I have to agree with many people's suggestion that a lot of the fun of this awesome drink is NOT having to make it.  Just walking in and buying a ridiculously expensive drink in the cool cardboard cup, is fun.  So, if you buy one or two a season... Don't worry about it, continue on!  But if you want it more often, this is a yummy alternative.)

Chicken Cordon Bleu Casserole...

1 6 oz Pkg. Chicken Flavored Stuffing Mix
1 10 3/4 Can Cream of Chicken Soup
1 Tbsp Dijon Mustard
3 Cups Cubed (Cooked) Chicken
3 Cups Fresh Broccoli Florets
2 Cups Cooked Chopped Ham
6 Slices of Swiss Cheese

Preheat oven to 375.  Prepare stuffing as directed on package.  Mix soup and mustard in a bowl.  Add Chicken, broccoli and ham.  Spray a 9x13 baking dish with cooking spray.  Spoon chicken mixture into dish, top with cheese slices and stuffing.  Bake 45 min or until heated through.

(This was a Pintrest find... The name and magazine photo conjured up delicious thoughts in my head.  It fell quite short of my expectations...  But, the reason I'm putting it on here even though it wasn't my favorite is that it has LOTS of potential.  The flavors were awesome!  I would call this made as directed a "low cal dish", I researched it and 1/12 serving (good size!) is only 190 calories total.  If you're expecting lo-cal you'll be delighted.  If however, like me, you take the word "casserole" to mean "delicious comfort food"... You might be disappointed.  Here's what I did AND what I will do the next time I make this.  Because as I said, it has lots of potential and the flavors truly are there!  I steamed my broccoli before adding it to the sauce.  Tender crisp.  It was a good choice.  I also did not use chopped ham.  To me, Cordon Bleu has ham SLICES, so that's what I used.  Very thin slices and laid it out under the cheese, but on top of the chicken mixture.  Also a good change.   I didn't find out until eating it for dinner how thin the sauce is.  To me, it's needs a thicker, heartier, creamier "sauce".  Something reminiscent of a chicken divan sauce.  At the very least I will use 2 cans of cream of chicken, 2 Tbsp mustard and probably 1/4 C mayonnaise.  I give it (made as directed) a solid B, but with the opportunity to tweak a few things and resubmit it for FULL POINTS!)  This concludes your "Cooking with Betsy" spotlight... ;)