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.