Pumpkin Spice Pancakes

These are a favorite in my house...especially by me.

I love anything pumpkin, and I love anything breakfast. This one is a good combination.

Pumpkin Spice Pancakes
Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Originally from Martha Stewart.

To make it a little faster of a process, I pre-package the dry ingredients and write what the wet ingredients are. That way if I want to make them quickly before school for the kids I can.

Baby Chronicles

Every time I have a baby, I have good intentions of recording his/her growth.

I am determined this time to follow through.

I saw these cute pics on Young House Love, a blog that I LUV.

Don't you think it would be so much fun to do this for you baby's entire first year.

ps...she didn't have a different onsie on each time, just photoshop.

So-so

Every Year I try and think of a new way to display our 'thankfuls'.

And, like everything around my house right now, it got half way done.

I guess that is what pregnancy does to you....

gives you the motivation to start something and then you loose the energy when it is half done.

Here are some pictures of the 'ideal' or what I was trying to achieve.

Andy, this is how it ended up. Half done, but it works I guess.

As we have added more leaves it looks better, just not as great as Tatertots and Jello.

Menu Planning Monday

It's been a while I have been planning my menu...I guess that is what pregnancy does to ya, or me at least.

Here is to another attempt to stay on track :)

Monday - Grilled Ham (leftover ham) and Cheese Sandwiches on sourdough with Salad

Tuesday - Spaghetti, Salad and Garlic Bread

Wednesday - Chicken Enchiladas, Corn

Thursday - Taco Ring, Salad

Friday - Papa Murphey's Pizza

Saturday- Eat Out

Sunday- Beef and Broccoli Stir-Fry

Bacon Herb Turkey

Last Thanksgiving I decided to try a new recipe. I can't remember where I got the recipe, but it turned out so good. I am going to be using the same recipe this year. Since I am only cooking for my small little family, I only cook a small Turkey Breast that is de-boned. It works out perfect for us. Even if you don't try this for Thanksgiving, please try it, it is DELICIOUS!

(this is not a photo of my turkey, just a random pic)

Bacon Herb Turkey

Ingredients:

• 3 strips thick-cut bacon
  
• 1 1/2 tablespoons minced garlic
  
• 1 tablespoon freshly chopped sage leaves
  
• 1 1/2 teaspoons freshly chopped rosemary leaves
  
• 1 teaspoon freshly chopped oregano leaves
  
• 1 teaspoon freshly chopped thyme leaves
  
• 3 tablespoons unsalted butter, softened at room temperature
  
• 2 teaspoons kosher salt, divided
  
• 1 teaspoon freshly ground black pepper, divided
  
• 1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
  

Directions:

Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.

Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Moist Pumpkin Bread

This is probably my most favorite fall recipe. I have been using it for a couple of years now. When I make it I will usually mix one in a bowl, and the dry ingredients two more times in a plastic bag so that the next time I make it, it is quick and easy.

Ingredients:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup Walnuts or Raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Batman Cake

I made this one upon request from my newley 3 year old. He loved it.