Pumpkin Waffles

This whole post is copied straight from Kristi Approved (http://www.kristiapproved.blogspot.com/), they just look so yummy I couldn't resist. :) Maybe we'll have these for diner tonight. (though I probably won't make it quite as healthy.) ;)




Thanksgiving morning often gets overshadowed by the "big feast" later in the day. But you still need the breakfast fuel, so try these delicious pumpkin waffles! A favorite for all ages.

Ingredients:

1/3 cup oats (raw measurement)
1 TB protein powder
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 TB plain canned pumpkin
1 TB low fat or fat free cottage cheese
3 egg whites
1/2 tsp vanilla extract
zero cal/carb sweetner of choice
1 TB sugar free syrup

Blend all dry ingredients to a smooth flour texture. Will look like this:


Combine the dry and wet ingredients and blend to a smooth batter texture. Spray a waffle maker with cooking spray and pour batter in. 



Remove cooked waffle from waffle maker. Top waffle with sugar free syrup and cinnamon and 1 TB of fat free cool whip and dig in!

Calories: 213

Carbohydrates: 25

Fat: 3

Protein: 22

Pumpkin Bars

This is from my friend Katie Hudson. She says they are "the best fall dessert EVER!" I'll have to try them. :)



Pumpkin Bars:
4eggs 
2 c. Flour 
2 c. Pumpkin 
1 tsp. baking soda
2 tsp. Cinnamon
2 tsp. baking powder
1 tsp. Vanilla
1/2 tsp. Salt
1 c. Oil
2 c. Sugar

Mix eggs, pumpkin, cinnamon, oil and vanilla. Mix in dry ingredients. Pour into greased 10 x 15 rimmed pan. Bake 20-25 minutes @ 350.
frost with cream cheese frosting! Enjoy!

Pumpkin pie pudding

I haven't tried this yet, but I was really excited to find this recipe so I thought I would share. It got great reviews, but everyone said it was ready in 3.5-4 hours, not the 6-7 hours that the recipe says.

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3/4 cup sugar
• 1/2 cup biscuit/baking mix
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• whipped topping

Directions

1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.

Indoor Smores

(from Suzy)

8 C (13 oz box) graham cracker cereal
6 C (10 oz bag) miniature marshmallows - divided use
1 1/2 C chocolate chips
5 Tbs butter or margarine, cut into pieces
1/4 C light corn syrup
1 tsp vanilla extract

Grease 9 x 13 baking pan. Pour cereal into large bowl. Heat 5 C marshmallows, chocolate chips, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract. Pour marshmallow mixture over cereal; stir until well-coated. Stir in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars. Makes 24 bars. (Or Suzy just eats it straight from the bowl without putting in pan.)

Microwave method: microwave 5 cups marshmallows, chocolate chips, butter and corn syrup in large, microwave-safe bowl on HIGH for 2 to 3 1/2 minutes , stirring every minute, until smooth. Stir in vanilla extract. Proceed as above.

Pumpkin Anything

I don't have the recipe, but if you have access to real pumpkins, try making pumpkin anything with the real thing! It is so much better (lighter, fluffier and healthier) than the canned pumpkin. It does take a little more work, but the outcome is way yummy and worth it I think.

Basically to prepare the pumpkin you gut out the pumpkin and cut the exterior into chunks (the hardest part) then once in manageable sizes, you boil til soft. Then I just put the soft pumpkin in a food processor, but I am sure a blender would work fine. You are supposed to chop til really fine mush, but I left mine a little grainy so there was a little bit of pulp which made a great texture to the pumpkin pie.

Then, you follow recipe the exact same way, just with real pumpkin instead of canned.

My mother and I made 2 pumpkin pies from some of her own pumpkin patch and we just used one medium sized pumpkin, just so you know proportions. Anyway it was a great pre-Thanksgiving treat that I will make again for Turkey Day!

Pumpkin Roll

Here is my favorite pumpkin recipe...though it's a little bit more complicated, it still tastes great!

Beat 3 eggs for 4 minutes
Add 1 cup of sugar

In a separate bowl mix:
2/3 c Pumpkin
1 tsp. Lemon juice

Dry:
3/4 c Flour
1 tsp Baking powder
1/2 tsp Ginger
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Nutmeg

.....
Frosting:
1 c Powder sugar
1 Tbsp Margarine
6 oz Cream cheese
3/4 tsp Vanilla
Mix until well blended.
.....


1.Mix everything together (not w/frosting).
2. Spray entire cookie sheet w/Pam, making sure bottom and sides are completely covered. Spread out batter.
Optional: sprinkle w/finely chopped nuts.
3. Bake for 15 min @350 degrees
4. Sprinkle old sheet/dishtowel w/ powder sugar.
5. Take out. Let sit 1 min only. Loosen (making sure it won't stick to pan) and flop onto towel.
6. Roll up in cloth. Let cool completely.
7. Unroll. Spread on frosting. Roll back up and enjoy, or it is good served chilled.
Serves 10-12

Easy Pumkin Cake

Speaking of pumpkin recipies - this is the easiest and it's delicious.

One box spice cake
One large can (30 oz.) pumpkin pie mix (the can that already has the spices added)
3 lg eggs

Blend it all together and bake on a greased 1/2 sheet cake pan at 350 degrees for about 30 minutes. (Longer for a regular cake pan, ya?)

Let cool and frost with cream cheese frosting.

Then eat it for dessert and for breakfast the next morning and then lunch and so on until it is gone.

Easy Pumpkin Chocolate Chip Cookies

I had some Pumpkin Cookies last night, and thought of this easy recipe that I'd share:

1 box Spice cake mix (I prefer Betty Crocker)
1 small can pumpkin pie filling
1/2 bag chocolate chips

Mix together and bake. I never got the official cooking temperature, but I usually do 350 degrees for maybe 12-15 minutes. The center takes a lot longer to cook, so don't make them too big. I had a friend add a 1 tsp of either baking soda or powder (I'm not a baker--so I don't know which) to help them bake nicer...but since I can't remember which, I don't!

They are really yummy, and perfect for this time of year! Enjoy.