A taste of FALL

If there is one thing I don't like it is pancakes from a box. Yuck!  No flavor and they are usually really dense.

Ever since I was little my dad made us the best pancakes ever!  In fact I didn't even know you could make pancakes from a box till I was older.

Each time I make pancakes I like to change them up a bit, adding different ingredients and trying new flavors.

Well, I found another winner!

My husband and I love pumpkin pancakes and have been making them for years.  But since we have moved and I packed all my recipes up I had to look for a new recipe.  Which was a blessing in disguise because I found a recipe that was even yummier!!! Of course I still put my own twist on and I never make it the same way twice but that is why I love cooking!!

So here is a tasty little fall breakfast item..... Spiced Pumpkin Pancakes. (Even better!  There isn't any oil!)

Using fresh pumpkin is always better, I think, but you can also used canned.

Spiced Pumpkin Pancakes

2 C Flour
3/4 C Sugar
1/2 tsp salt
2 tsp Bak. Powder
2 tsp Bak. Soda
1 tsp cinnamon
1 tsp ginger
1/4-1/2 tsp cloves (optional)
1/4-1/2 tsp allspice
3/4 tsp vanilla
3 eggs
1 C Sour Crm
3/4 C milk
1 C pumpkin (puree)

Mix the dry ingredients together in a large bowl.

Mix wet ingredients in separate smaller bowl.

Add wet to dry and stir just till moistened.  The key to pancakes, just like cake, is to not over stir!

Enjoy and serve with your favorite homemade syrup!!

Because homemade is always better than store bought!

A quick one!! Must Try

I love a good quick bread recipe!  This one is fabulous! If you like regular baking powder biscuits you must try these.  The have a really good flavor, not blah and bland.  I used butter instead of shortening and feel that made the flavor even better.  

These are perfect right out of the oven and smothered with some honey butter!

Very fast and easy to make!!!

J.P.'s Bid Daddy Biscuits

2 C flour
1 T baking powder
1 tsp salt
1 T sugar
1/3 C Shortening (I used Butter)
1 C Milk

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Slow Cooker Jumbalaya

I really love foods that have a little "kick" to it.  This was so incredibly yummy!  Plus cooking it in the crock pot is sure to be a winner.

It was simmering all day and when my husband walked in the door the look on his face was priceless.

Let's be honest.  It makes us feel good when we are slaving away in the kitchen and our husbands come and they walk in the door and close their eyes and take a big whiff!  Then with their droopy eyes that have been hit with the scent of yumminess they exclaim, "What is that amazing aroma? or "That smells so good!" The look on their face just makes our day because you know he is hungry and now he is happy.  

Well if your mouth isn't already salivating, maybe the picture will help!  

This one is definitely a winner!  Try it out!

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth

• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Need something fabulous for dinner???

Buffalo Chicken Enchiladas

If you don't have everything don't panic!  Look at the alterations I did below the recipe.

makes 8 enchiladas

8 large whole wheat tortillas (my favorite are La Tortilla Factory!)

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your tastebuds)

1 cup shredded monterey jack cheese

4 ounces gorgonzola cheese, crumbled

5 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

Alterations

I didn't use Gorgonzola cheese or Monterey jack.  I just used Mozzarella.

I used 2 (12oz) Cans of enchilada sauce.  And I didn't store any extra sauce.  I used it all!

I added pinto beans but I think black beans would be yummy too!

Served it with sour cream.  

It was sooooo yummy!!!!!!  

Let me know if you change it up!!!

This was a huge hit!!!

Gingerbread Pumpkin Bars

So I made these for a ward temple night and they couldn't get enough of them.  The entire 15x11 sheet pan was gone by the end of the night!!!  Can you blame them?!?!  Look at those babies!!! Luckily I managed to save one for my husband who was home with our little girl.  

I know it is more of a fall recipe but you can buy pumpkin year round and it is just tooooooo good to not try right now!!!

Just as a side not when it calls for sugar I did half granulated and half brown.  I couldn't resist!  The filling might have been all brown!  Ha ha

Try it and come back and let me know what you think!!!

For the bars

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

For the filling

6 ounces cream cheese, softened
1 3/4 cups mashed pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
2 large eggs

For the drizzle

(I did my own drizzle but you can use this recipe too!)

1 cup confectioners’ sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350

To make the bars

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.

Add the oats to the reserved mixture and mix until combined – set aside.

To make the filling

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

To make the drizzle

In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon – drizzle over cooled bars.

A healthier alternative to a fried favorite!

Oh this is a tasty one!!! 

We tried it last week with chicken.  

(It wasn't ground chicken I just cut it into small chunks.)

Try it and let me know what you think and if you change it up!!

Oven Baked Chimichangas

Ingredients

• 1-½ pound Ground Turkey ( Or Chicken)
• 1 package Taco Seasoning (1.25 Oz)
• 1-¼ cup Water
• 1 teaspoon Ground Cumin
• 2 teaspoons Chopped Fresh Oregano
• 2 Tablespoons Chopped Fresh Cilantro
• 1 can Fire-roasted Green Chiles (7 Oz.)
• ½ cups Diced Fresh Tomatoes
• 2 Chopped Green Onions
• ½ cups Low Fat Sour Cream
• ½ cups Shredded Cheddar Cheese
• 4 Tablespoons Melted Butter
• 6 Flour Tortillas (burrito Sized / Large)
• ½ cups Shredded Cheddar Cheese (to Melt On Top)
• GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preparation Instructions

Preheat oven to 450 degrees. Saute turkey or Chicken until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.