Pumpkin Pancakes with Black Cinnamon Syrup

These were fun to make.  I took a little bowl of the batter before adding pumpkin (sweet potato/yam works too) and food coloring for the green stem.  Loved the black syrup.  Next time I definitely want to put in a squirt bottle for kids to decorate (see tip). (favorite pumpkin waffle recipe is in 2009 taste of home)

Ingredients

Syrup

1/2

cup granulated sugar

1/2

cup packed light brown sugar

2

tablespoons Gold Medal® unbleached all-purpose flour

2

teaspoons ground cinnamon

1

teaspoon vanilla

1

cup water

Black food color

Pancakes

2

cups Original Bisquick® mix

1

cup milk

2

eggs

1/2

cup canned pumpkin (not pumpkin pie mix)

2

tablespoons granulated sugar

1/2

teaspoon ground cinnamon

Pinch of nutmeg

Red and yellow (or orange) food color

Save $$$ on your favorite brands

Directions

• 1In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
• 2In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
• 3Transfer to serving plates; top with syrup, and serve warm.

Expert Tips

Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!

Add 1/2 cup chocolate chips to the batter for pumpkin-chocolate chip pancakes.

http://www.bettycrocker.com/recipes/pumpkin-pancakes-with-black-cinnamon-syrup/80c681e7-d409-43cf-85cb-b01d1338f72c?nicam2=BC12BQ_201441_BC_BQ_2013_10_23_Core_Newsletter

DANAE WINDER BREAD

Danae Winder bread recipe:
She posted this on facebook.   We all really liked. Took me longer prepare than my normal recipe.  Check bread after 20 minutes of baking.


Here's my white bread recipe; I usually do 1/2 white 1/2 wheat
Combine 1 Tbls of yeast and 1/4 cup warm water and let it sit for a few minutes.
1 cup of evaporated milk, plus 1 cup very hot water (OR 2 cups scalded mlk, cooled until warm)
Add: 3 Tbls butter, melted (or melt it in the milk before you cool it), 1 Tbls salt, 1/4 cup of sugar (try honey next time)
Add: the yeast mixture
Add: 6-8 cups of flour* (can do combo of wheat and white, just remember wheat tends to soak up more moisture than white, so the more wheat you use, the less flour you will need.) Add just enough flour so the dough is soft but not sticky.
Knead dough about 8-10 min (more wheat four= more kneading) until it is soft but not too sticky. (I put mine in my Kithen Aid with dough hook and let it go!) 
Let it rise in a greased bowl until double. (Putting it in the oven with a pan of boiling water will give it that warm. moist environment so it will rise quickly!) 
Punch it down and let it rest while you grease 2 loaf pans. 
Shape into loaves, place in pans and put back in warm, moist oven (0r leave on the counter but cover with a towel so the dough doesn't dry out on top) until it is double. 
Bake 350 for 30-35 minutes. 

*at 5 cups add 1 cup at a time.

CHOCOLATE CUPCAKES WITH FROSTING - OWL

http://nancycreative.com/2013/10/12/owl-cupcakes/

http://nancycreative.com/2013/10/10/chocolate-cupcakes-with-fudgy-frosting/

CHOCOLATE CUPCAKES WITH FUDGY FROSTING 
by NancyCreative, adapted from Martha Stewart

These are very tasty and very chocolaty.  We had for FHE - Abagail's choice.  Had fun making the owls.

Makes 12 cupcakes

3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt (or substitute sour cream)
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350°F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.


FUDGY FROSTING 

Makes about 3 cups

3 1/2 cups confectioner’s sugar
1 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup Half & Half (light cream)–or you can substitute milk
1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.


Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator 

CHEX MIX

THERE ARE DIFFERENT VARIETY OF CHEX MIXES TO TRY IN FHE FOLDER

CHEX CARAMEL CHOCOLATE DRIZZLES

Scott saw this on the back of the Chex box and wanted to try it.  Jackson made it one Sunday night and everyone loved it!  We had it for dinner with apples, celery and peanut butter.

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
1/2	bag (14-oz size) caramels (about 25)
2	tablespoons butter or margarine
2	tablespoons milk
1/4	cup semisweet chocolate chips

How-To

For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

1.	In large microwavable bowl, mix cereals.
2.	In medium microwavable bowl, microwave caramels, butter and milk uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3.	Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g);Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*% Daily Values are based on a 2,000 calorie diet.

CHEX PARTY MIX

1/4 cup margarine or butter, melted

4 1/2 tsp. Worcestershire Sauce

1 1/4 tsp. Seasoned Salt

8 cups Chex cereal

1 cup Peanuts

1 cup pretzels

Combine butter, Worcestershire sauce and seasoned salt; mix well. Pour cereal, nuts and pretzels into large ziplock bag or a big bowl.

Pour margarine mixture over cereal mixture inside bag or bowl. Shake or mix until well coated.

Oven:

Preheat oven at 250. Pour contents into a roasting pan. Bake 1 hour, stirring every 15 minutes.

Microwave:

Pour into a large microwave safe bowl. Microwave on high 5-6 minutes, stirring every 2 minutes. Make sure to scrap sides and bottom of bowl.

Crockpot:

Cook on low for 2 1/2 hours, stirring every 30 minutes. Remove lid and cook another 30 mintues on Low. (a recipe with different ingredients - crockpot cookbook pg. 17)

Cool on paper towels and store in a airtight container.

SWEET CHEX MIX

Burrelle's cookbook pg. 39

So good, very easy to make, really sweet

Mexican Hot Chocolate Chex® Party Mix

I liked this but not as much as I thought I would.  Like the healthified pumpkin (see below) better.  Think I might like this better without the vanilla chex. Next time I would add an extra cup of the other cereals and eliminate the vanilla.

Savor the flavors of Mexican Hot Chocolate any time of year in this dynamite party mix.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

2

cups Vanilla Chex® cereal

2

cups Chocolate Chex® cereal

2

cups Cinnamon Chex® cereal

1/4

cup butter or margarine

1

cup semisweet chocolate chips

1/4

cup sweetened condensed milk

1

teaspoon ground cinnamon

1

cup flaked coconut

1 1/2

cups mini marshmallows

1. In large microwaveable bowl, measure cereal. Set aside
2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated.
3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.

Makes 16 servings

CHEX PUMPKIN PIE CRUNCH

This was really good.

1/4cup brown sugar

1tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex™ cereal 

2 cups Wheat Chex™ cereal

2 cups Honey Nut Chex™ cereal 

8 oz pecans

 In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

CINNAMON-APPLE CHEX MIX

We really liked this. Easy to make.

5 cups Wheat Chex cereal

1 cup whole almonds (can use lightly salted)

1/4 cup butter or margarine

1/3 cup packed brown sugar

2 TBSP light corn syrup

1 tsp cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt-covered raisins

Heat oven to 300. In an ungreased 9x13, mix cereal and almonds. In a saucepan mix butter, sugar, corn syrup and cinnamon to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake for 15 minutes. Stir in apples; bake 15 minutes longer. Spread on waxed paper or foil to cool. Place in a serving bowl; stir in raisins. Store in airtight container.

Healthified Chex® Pumpkin Pie Crunch

Makes the apartment smell so yummy and is really good.

Ingredients

1/4 

cup brown sugar

1 

tablespoon pumpkin pie spice

2 

tablespoons margarine or butter

2 

teaspoons vanilla

2 

cups Cinnamon Chex® cereal

2 

cups Wheat Chex® cereal

2 

cups Honey Nut Chex® cereal

4 

oz pecans

Directions

• Step1In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Step2Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are goodand good for you.

Before	After
1/4 cup brown sugar	1/4 cup brown sugar
1 tablespoon pumpkin pie spice	1 tablespoon pumpkin pie spice
1/4 cup butter	2 tablespoons margarine or butter
2 teaspoons vanilla	2 teaspoons vanilla
2 cups Cinnamon Chex® cereal	2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal	2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal	2 cups Honey Nut Chex® cereal
8 oz pecans	4 oz pecans

PUMPKIN PIE BAKED OATMEAL

PUMPKIN PIE BAKED OATMEAL

So tasty!  We all really liked it.  Perfect for a Fall morning or would be good as a dinner with a sausage/potato has or something like that.

• 15 ounces of pure pumpkin puree (about 2 cups)
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 cups milk
• 1/2 cup vanilla Chobani Greek yogurt (optional)
• 2 1/2 cups dry old fashioned oats

Instructions

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt.

Stir the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour the pumpkin oat mixture into the pan. Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.

Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.

Read more at http://fabulesslyfrugal.com/pumpkin-pie-baked-oatmeal-recipe/#wy5UCbEYtfT2UUqL.99

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

SMOTHERED SWEET PORK BURRITOS

SMOTHERED SWEET PORK BURRITOS

I made these for the missionaries (who are living across from us).  One of them is Elder Webb from Arizona (Lakeside - knows Jimmie's family).  The other one is from Tonga.  We really like both of them.  We were scheduled to have them over for dinner.  That night they were doing switches with other Elders.  The Tonga missionary and another elder from Surprise, AZ came.  The next day after church they knocked on our door to return the pizza pan they had borrowed the week prior.  Elder Webb mentioned how much the other Elder liked the burritos and he was sad he missed them.  We had just finished eating and I had all the left overs out.  They came in and ate lunch.  They both really liked them.  Had pretzel salad, chips & salsa and veggies with it.

YIELD: SERVES 6

You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

INGREDIENTS

For Burritos:
• 2 1/2 pounds pork roast like pork shoulder or butt roast
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
• 1/2 tablespoon butter
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

DIRECTIONS

1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6. Stir in the beans, rice and cilantro to the pork mixture.
7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.