pumpkin pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Cookies

Great Pumpkin Cookies

2 cups flour
1 cup rolled oats
1 tsp baking soda
1 Tbsp. cinnamon
1/2 tsp.salt
1/2 cup butter
1 cup brown sugar
1 cup sugar
1 egg
1 tsp. vanilla
1 cup canned pumpkin
1 cup chocolate chips

Combine flour, oats, baking soda, cinnamon and salt. Set aside. Cream butter in a large bowl and gradually add sugars, beating till light and fluffy. Add egg, vanilla and mix. Add pumpkin to mix, mix well. Add flour mix. Add in chocolate chips. Drop dough onto a lightly greased cookie sheet. Bake at 350 for 12-15 minutes or until lightly browned and firm. Makes 40 cookies.

Fruit dip or sopapillas

Ingredients

• 1 (8 ounce) package cream cheese
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract

Serve with chopped fruit.

Or put in crescent rolls and top with butter cinnamon and sugar and bake.

MexiCali Breakfast Burrito with Chipotle Sour Cream

MexiCali Breakfast Burrito with Chipotle Sour Cream
There are a lot of steps to this recipe, and it is rather time-consuming to make. However, the recipe yields more than enough for seconds, and you're going to want them. Double the recipe? Yep. You might even want to do that. These are, hands down, the best breakfast burritoes you'll ever eat.

Garlic Grilled Chicken
1 chicken breast, cut in half lengthwise
2 T. melted butter
1 T. worchestschire sauce
1 T. minced garlic (the bottled sort)
½ tsp. cumin
Salt
Pepper
Place chicken in a shallow baking dish. Mix together remaining ingredients and pour over the top of the chicken. Allow to marinate for 10 minutes (or up to overnight). Grill marinated chicken on a hot grill until cooked through. Allow to cool. Dice into bite-size pieces.
*
Fluffy Cheddar Scrambled Eggs
6 scrambled eggs
1 T. pancake mix
2 T. milk
½ tsp. onion powder
¼ tsp. garlic salt
½ c. sharp grated cheddar
Beat eggs, milk, onion powder, and garlic salt together until well mixed. Pour into a non-stick cooking pan. Cook, scrambled-egg style over medium heat. Sprinkle with cheddar cheese, turn off heat, allowing cheese to melt over eggs.
*
Green Chili Rice
1 c. prepared brown basmati rice, warmed
¼ c. green chili’s
Juice of 1 lime
Pinch salt

Stir together all ingredients in a large bowl.
*
Fresh Pico de Gallo
1/3 c. tomatoes, diced
¼ c. purple onions, diced
¼ c. cilantro, diced
Mix all ingredients together in a medium bowl. Add Salt & fresh ground pepper to taste.

*Chipotle Sour Cream

2-4 Tbsp. chopped chipotles in adobo sauce

1 c. sour cream

Mix together in a small bowl.
Spoon ample amounts of each ingredient onto a large, good-quality tortilla. Roll tortilla up. Serve immediately.

Grandma W's Goulash

- 2/3 box or bag Shell pasta (medium or large- not small)

- 28 oz can diced tomatoes

- smallest can of tomato paste (even just a couple of scoops)

-1 small white onion chopped

- 1lb of ground meat ( I use 1/2 lb)

-2-3 medium carrots grated

- italian seasoning

-chili powder

- chopped fresh garlic

- salt and sugar to taste

Sautee onion and garlic in oil or butter till soft, throw in grated carrots and stir till slightly softened. Add ground beef to the same pan and brown. Pour in tomatoes and tomato paste. Add seasonings, salt and sugar to taste. Add sauce to cooked pasta and let simmer for any desired amount of time. Simmering not necessary but grandma does it so I do too.

Serve with buttered sourdough and carrots and grated cheddar cheese.

white chocolate chip oat cookies

makes 36

ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rolled oats
• 2 cups white chocolate chips
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Asparagus melt with pesto

Asparagus melt with pesto

Ingredients

• 16 asparagus spears
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon commercial pesto
• 2 (2-ounce) slices sourdough bread, toasted
• 2 (1-ounce) thin slices ham
• 4 (1/4-inch-thick) slices tomato
• 2 (1-ounce) slices part-skim mozzarella cheese
• Freshly ground black pepper

Preparation

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.

Preheat broiler.

Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.