Pumpkin Pancakes with Apple Cider Syrup

These were so YUMMY! My whole family loved them, and that is saying alot! You HAVE to make the syrup. It is what totally makes the meal! YUM-O!

Apple Cider Syrup
submitted by Michelle
(from Sisters Cafe)

3/4 Cup sugar

1/4 cup brown sugar

2 Tbs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Cream Cupcakes

These cupcakes were so very moist, and yummy!!! I had fun making them with my 3 1/2 year old little guy this week! Brought to a "Recipe Night" I had, and everyone loved them!!! Enjoy!!!



Pumpkin Cream Cupcakes
submitted by Camille
(from kraftfoods.com)


1 pkg.(2-layer size) spice cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350ºF.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cup.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Creamy White Chili

This Chili is so yummy!!! I found it over at My Kitchen Cafe. It is not too hot, yet it still has a good kick to it....my kind of Chili!!!! I have made this a few times now for some of our family gatherings and had gotten requests for the recipe. Here it is...once again, My Kitchen Cafe did not disappoint ; ) Thanks Melanie!!!




Creamy White Chili
submitted by Camille
(from My Kitchen Cafe)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Quiche-me-Quick

Quiche-me-Quick
(submitted by Michelle)


2 deep dish pie shells
8 oz cheddar cheese grated
8 oz. Jack cheese grated
1 pt. half and half
8-10 large eggs
Salt and Pepper
1 pound Sausage

Cook and ground up Sausage. Mix grated cheese's together. Beat eggs and half and half together; add salt and pepper and mix thoroughly. Layer cheese on bottom of Pie Crust. Add Sausage; pour egg mixture over filling. Bake at 400 for 30 minutes or until toothpick comes out clean.

(I make this alot for dinner and add a side salad to go with it. Yummy!).