Pumpkin pancakes.... WHAT??? YUM!

Maple, Pumpkin Pancakes:

Ingredients:
2 cups Original Bisquick® mix

2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.


2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.

3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Pumpkin Scones

(adapted from Pinch My Salt)

2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla

Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.

2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.

Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)

Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.

I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit! 
 
Enjoy,
~Mommy of 6 <3

Its so bad for you!!!

This recipe is BY NO MEANS good for you... it will plain out drop kick your diet good bye!!!  But it taste too good not to share! 

Easy Gorilla Bread

Thanks ladies for posting such a great recipe!  We loved it!

Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Directions:
1. Preheat the oven to 350 degrees F.  Spray a bundt pan with nonstick cooking spray.
2. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
3. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
4. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
5. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert
Recipe from Paula Deen and pictures from a guest post from Six Sisters Stuff, on the Blog: Polka Dots on Parade

Gluten Free Chewy Granola Bars

Gluten free chewy granola bars

1 3/4 cup gluten-free quick-cooking oatmeal
1 1/4 cup gluten-free crisp rice cereal
1/2 cup miniature gluten-free semi-sweet chocolate chips
1/2 cup dried cranberries
1/3 cup lightly packed light brown sugar
1/3 cup canola oil
1/3 cup honey

Ingredients:
1. Mix oatmeal and rice cereal together in a medium-sized bowl and set aside.
2. In a medium saucepan, mix together brown sugar, oil, and honey.  Place over medium-high heat and bring to a gentle boil. Cook, stirring for 1 minute.
3. Remove from heat and pour over oatmeal and rice cereal. Stir until well-coated. Spray 8x8 pan with cooking spray, and pour mixture into an 8x8 pan; lightly pat into pan. Sprinkle chips and fruit on top and press down into pan. Let bars to completely cool, cut into bars and enjoy!

~Mommy of 6 <3

A Healthier Version of Cornbread

Cornbread

Less egg, less sugar, and less butter- you can't go wrong.

Ingredients:
1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup 1% fat buttermilk
1 cup whole egg
1/4 cup tub margarine

Directions:
1. Preheat oven to 350 degrees F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to dry ingredients.
5. Add margarine and mix by hand or mixer for 1 minute.
6. Bake for 20 - 25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares
Recipe from Babyfit.com

Buttermilk Pancakes

What a great breakfast, best when topped with fresh fruit, and whip cream. These can even be wrapped in plastic wrap and frozen and then reheated.  My kids love them!

Ingredients:

1 1/2 cups buttermilk
2 cups all purpose Flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon salt
2 eggs
1/4 cup butter, melted
1 teaspoon vanilla
1/3 cup apple sauce
Cooking spray

Directions:
1. Combine dry ingredients into a boal, and whisk together.


2. In a small bowl whisk together buttermilk, eggs, vanilla, butter, and apple sauce.

3. Pour the wet ingredients into the dry ingredients and mix until lumps are smooth.

4. Heat a skillet to 300 degrees or medium temperature and coat with cooking spray.

5. Pour 1/3 cup fulls onto skillet and cook until bubbles start to appear on the surface. Flip with a spatula, and cook until browned on the other side (about 3 minutes).

Enjoy,
~Mommy of 6 <3

Breakfast Burrito

Ingredients:
2 tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8'') whole-wheat tortilla

Directions

1. In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.
Mommy of 6 <3

Hearty and Healthy Oatmeal

Hearty and Healthy Oatmeal

Oatmeal just happens to be one of my favorite breakfasts.  I think maybe because it is yummy, and easy to make, and QUICK!  Quick is the key when you have 6 kids to get fed, dressed, and out the door!  :)

Ingredients:
1 cup soy milk or water
1/2 cup old-fashioned oats
1/4 cup blueberries or raspberries
1/4 teaspoon cinnamon
1 tablespoon maple syrup


Directions:
1. Combine the milk or water and oats in a medium saucepan over medium-high heat and bring to a boil. (Use more or less liquid to reach desired consistency.) Reduce the heat to low and simmer for 5 minutes. 2. Serve topped with the berries and maple syrup
Enjoy
Mommy of 6 <3