Tomato Basil Soup

• I got this recipe many moons ago from Light & Tasty, a magazine put out by Taste of Home.  It's a perfect accompaniment to the last recipe I posted, Chicken Pesto Paninis.  It's yummy just the way it is, but I sometimes add some freshly pressed garlic to it, because we love our garlic and it's good for you!  I'm thinking about making it this weekend, in addition to some other goodies for one of the few football games I actually care to watch.  Go Dawgs!! =)

• Tomato Basil Soup
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• 

photo & recipe by: Taste of Home

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• 4 medium carrots, finely chopped
• 1 large onion, finely chopped
• 1/4 cup butter, cubed
• 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
• 1 can (29 ounces) tomato puree
• 5 teaspoons dried basil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 can (12 ounces) fat-free evaporated milk

In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.

    In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. 

    Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2-1/4 quarts). 

Chicken Pesto Grilled Sandwiches / Paninis

A while back, I entered a recipe contest {I used to have time to do that sort of thing ; ) }, and this was my contribution based on a specific list of ingredients.  Super yummilicious served with a bowl of  homemade Tomato Basil Soup ( <----- check back next week)!


I make these on a large electric T-Fal griddle so that I can make the whole family's meal at once. Instructions are given based on cooking in this manner, but these could easily be made on a grill or Panini grill as well. The pesto recipe is a little thicker than I normally make it to prevent the oil inthe pesto from saturating the bread before the sandwich is done. Cook and prep time include time for making pesto and marinade, but do not include the time needed to marinate the chicken, so plan ahead! You'll be glad you did! :)


 **We really like this sandwich, but not the Nutritional Facts! If you would like to lighten it up a bit, instuctions are at the bottom of the page......you could also omit the chicken and do all veggies if you want (but the chicken is delish).

Chicken Pesto Grilled Sandwiches/Paninis-Original & Lighter

Pesto:

2 1/2 cups spinach leaves, fresh

1 cup asiago cheese, grated

1/2 cup pine nuts, toasted

2 garlic cloves, large, peeled and cut in half

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

Chicken Marinade:


1/4 cup pesto sauce
1/4 teaspoon salt, opt.
1/4 teaspoon pepper
1 lb skinless chicken breast halves, cut lengthwise into 1/4-inch s thick strips


Other Ingredients:


2 ounces sun-dried tomatoes, julienne cut (or roasted red peppers)
1/2 cup water1/4 cup olive oil, divided
6 ounces baby portabella mushrooms, sliced
1 loaf Italian bread10 ounces gouda cheese, thinly sliced
4 tablespoons butter, divided

Directions:

For pesto, combine first six ingredients in a food processor.
Process until finely chopped; gradually pour in olive oil and process until all ingredients are thoroughly combined.For chicken marinade, combine all marinade ingredients (using 1/4 cup of the pesto you just made and reserving remaining pesto for later use).

Place marinade and chicken in a bowl or zip-top plastic bag. Make sure chicken is thoroughly covered; refrigerate 6-8 hours.  Remove chicken from marinade; discard marinade.

In a nonstick skillet, cook chicken in 2 Tablespoons oil over med-high heat, about 5 - 7 minutes. Remove chicken and divide into 6 equal portions; set aside.  Drain tomatoes.   In same skillet that you cooked the chicken in, saute mushrooms and sun-dried tomatoes in remaining 2 tablespoons oil  until mushrooms are tender and liquid is absorbed; divide into 6 equal portions; set aside.

Separate thinly sliced Gouda into 6 equal portions.  Cut 12 slices, 1/2" thick, from Italian bread loaf.For each sandwich, do the following:. On one slice of bread, layer chicken strips, mushroon/tomato mixture, and then Gouda slices. Place remaining bread slice, pesto side down on top of cheese. Spread approximately 1 teaspoon butter on top bread slice.  Place, buttered side down, on preheated griddle or grill.  With a spatula, press down on the sandwich - just to kind of "smoosh" it together, and while it is cooking, spread approximately 1 teaspoon butter on top slice of bread. Grill approximately 5 minutes, flip and grill approximately 3-5 minutes more or until cheese is melted and bread is golden brown and crispy.Repeat for remaining sandwiches.

***Lighter version***.

For pesto sauce, substitute 1/2 cup chicken or vegetable broth for the olive oil and omit the salt (if using low-sodium chicken or vegetable broth, you may not want to omit the salt) and reduce pine nuts to 1/3 cup or omit altogether (if you want to go even lighter).Proceed with recipe as instructed.Reduce Gouda to 6-8 ounces (depending on your preference for cheesiness), thinly slice and proceed with recipe instructions.Omit the butter that is spread on top of the bread before grilling and instead use a lighter spread - I use Smart Balance Light Buttery Spread w/ Flax, or I Can't Believe It's Not Butter Spray (No fat or calories in this one).Depending on which and how many of the suggested changes you make, you could cut the fat and calories significantly and still have a tasty panini. :).

Beefy Calzones

I have a  recipe for you....because it's on my menu of things to make within the next week or so, and apparently there's a few of you out there who have missed my regular recipe posting! =)  Roast is on sale this week, so I'll be stocking up and roasting for future recipes like this one......

These calzones are always a hit with my family. =)  I make my own pizza dough and double the sauce to make sure we have plenty for dipping. I also frequently toss in 1 cup of frozen green pepper/ red pepper/ onion blend instead of the onion and bell pepper called for. I have made them with ground beef, but our *favorite* way is with leftover roast beef. Either way, they're good! These freeze well also.  Try them.  You'll like them.  If you don't, your kids will! ; )

Beefy Calzones

Ingredients:

• 1 lb ground beef or 1 lb beef roast 
• 1/4 cup onions, finely chopped
• 1/4 cup bell peppers, finely chopped
• 2 garlic cloves, minced
• 1 (15 ounce) cans tomato sauce
• 1/2 cup A-1 Steak Sauce
• 1 teaspoon Italian seasoning
• 2 (11 ounce) packages refrigerated pizza dough
• 2 cups mozzarella cheese, shredded ( 8 oz.)
  

Directions:

1. In a large skillet, over medium-high heat, cook beef, onion, pepper and garlic until beef is no longer pink, stirring to break up meat;drain.
2. Keep warm.
3. In small skillet, over medium-high heat, heat tomato sauce, steak sauce & Italian seasoning to a boil.
4. Reduce heat to low; simmer 5 minutes or until slightly thickened.
5. Stir 1 cup tomato sauce mixture into beef mixture; set aside.
6. Keep remaining tomato sauce mixture warm. Unroll pizza dough from 1 package; divide into 4 equal pieces.
7. Roll each piece into 6 square; spoon 1/3 cup reserved beef mixture onto center of each square.
8. Top with ¼ cup cheese.
9. Fold dough over to form triangle.
10. Press edges together, sealing well with tines of a fork.

11. Repeat with remaining dough, filling & cheese to make a total of 8 calzones.
12. Bake at 400* for 20 minutes or until golden brown.
13. Serve with warm sauce. Garnish as desired. Serves 8.
    
    
     Notice my new banner?  Come back next Thursday for another recipe.....I've put myself on schedule! =)
    

Strawberry Ice Cream ~ Kid Friendly Recipes ~ Fun in the Summer Sun Link-Up!!

Welcome to the 7th week of our Fun in the Summer Fun event!  Each Monday until September 7th,  Mama to 4 Blessings along with:

Adventures of Mommydom,
Sweet Diva,
 Harvest Moon By Hand,
and
Sweet Phenomena

 will be hosting Fun in the Summer Fun link up events.

Here's the line up:

The 1st Monday of each month: link up your "Kid friendly summer activities"

The 2nd Monday of each month: link up your "Kid friendly summer crafts"

The 3rd Monday of each month: link up your "Kid friendly summer recipes"

The 4th Monday of each month: link up your "How to stay cool in the summer heat"


Here’s our “Kid Friendly Summer Recipe!”


We were cream maker as a wedding gift (many years ago) and I think we used it maybe three times before packing it away. It was just easier to buy it at the store. When my children got old enough to help, I dug it out so that they could experience the novelty of making ice cream. This was the first recipe I tried - from my Best of Country Cooking Cookbook collection - and it is the BEST strawberry ice cream I've have ever had!  We make ice cream and sherbert several times every summer and love experimenting with different recipes & flavors! 

Please forgive the lack of pics....I am out of town and am having trouble accessing the online album I uploaded them to....I'll update this post when I get home with the photos. =(


Strawberry Ice Cream 

2 eggs
2 cups milk
1 1/4 cups sugar
1 cup miniature marshmallow
 2 cups pureed unsweetened strawberries
 1 cup half-and-half cream 1/2 cup heavy whipping cream
 1 teaspoon vanilla extract


In a large heavy saucepan, combine eggs and milk; stir in sugar.  Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160, about 14 minutes.  Remove from the heat; stir in the marshmallows until melted. Set saucepan in ice and stir the mixture for 5-10 minutes or until cool.  Stir in the remaining ingredients.  Cover and refrigerate overnight.  When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.

8 Yield: about 2 quarts.

Cheeseburger Pizza ~ Kid-friendly Recipes ~ Fun in the Summer Sun Link-Up

Welcome to the 2nd week of our Fun in the Summer Fun event!  Each Monday until September 7th,  Mama to 4 Blessings along with:

Adventures of Mommydom,
Sweet Diva,
 Harvest Moon By Hand,
and Sweet Phenomena

 will be hosting Fun in the Summer Fun link up events.

Here's the line up:

The 1st Monday of each month: link up your "Kid friendly summer activities"

The 2nd Monday of each month: link up your "Kid friendly summer crafts"

The 3rd Monday of each month: link up your "Kid friendly summer recipes"

The 4th Monday of each month: link up your "How to stay cool in the summer heat"

Cheeseburger Pizza:

Sausage Cheeseburger Pizza (Cooking for Kids - Southern Living at Home Ckbk)
*made this way, it tastes much like a Krystal

1 lb. Bob Evans Original Recipe Roll Sausage (or lean ground beef or turkey)
1 (12 inch) prepared pizza shell
1/2 cup yellow mustard
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup chopped onion
15 dill pickle slices
3/4 cup (3oz.) shredded cheddar cheese

Preheat oven to 425. Crumble and cook sausage in medium skillet until browned; drain well on paper towels. Place pizza shell on lightly greased 12" pizza pan on baking sheet. Spread mustard over shell; top with mozzarella cheese, sausage and onion. Place pickle slices evely on top; sprinkle with cheddar cheese. Bake 12 min. or until crust is cooked through and cheese is bubbly. Cut into thin wedges and serve hot. Refrigerate leftovers.

Makes about 8 servings.

Altered Version(pictured)

I ususally don't use the mozzarella when making it this way and use 8 oz. of cheddar cheese instead. Follow above instructions, using your choice of meat. I chop 1/2 cup onion and cook it with the meat because the kids like it better when the onions are softer - I like it either way. On top of crust (we usually make our own instead of the prepared), spread a layer of ketchup (maybe 1/3- 1/2 cup); I have put it on the pizza sometimes, and other times have served ketchup on the side - the family likes it either way and I haven't decided yet which way I like it best, then a layer of mustard. Add cooked meat, pickles, about 1/2 - 3/4 cup chopped fresh spinach and approx. one tomato, thinly sliced. Top with shredded cheddar cheese. Bake as directed above.

Pizza Dough:
Just in case you want to try making your own, too!  Makes enough for 2 pizzas; we double the above recipe because 1 pizza isn't enough for our family. ; )

1/2 Tbsp. dry yeast
1/8 c. warm water
1 1/4 cup milk
1/4 cup sugar
3/4 tsp. salt
Approx. 5 1/2 cups flour
1 egg, slightly beaten
1/4 cup oil

Dissolve yeast in warm water.  Heat milk to warm (110-115 degrees).  Add sugar, salt, and yeast to milk.  Gradually mix in 2 cups flour.  Add beaten egg and oil.  Mix well, then add remaining flour, until you have a soft dough, kneading well.  Cover with a damp cloth and let rise until doubled.  Punch dough down and let rest for 10 min.  Divide in half and spread each half on a greased and floured 12 in. pizza pan.  Add favorite toppings.  Bake at 400* for 15 minutes; add shredded cheese and bake 5 min more until cheese melts.

Confession:  this was on our menu for last week, but these photos are about 2 yrs. old.  We had a crazy busy week and it got pushed to this week's menu instead.  Bad blogger ~ but look how cute my Ashlyn was! ; )  This is one of her favorite recipes!

rolling out homemade pizza dough:

browning the meat:

 

about to put it in the oven: 

 yummy =)

 

Quick Peach Crisp

The calendar may not say it's summer yet, but here in the South {Florida, specifically} it sure is feeling like it!  Being a major foodie, one of my favorite parts of summer is the flavors!! ; )

This past week, we excitedly cut into our first watermelon of the year, and arrived home from a beach day on Monday to find a surprise waiting for us on our doorstep!  One of my favorite flavors of the season happens to be peaches......and I am convinced that there ain't nothin' quite as sweet as a juicy Georgia peach!!!  With family in The Peach State, I've got connections and get them straight from the packing shed every summer.  My mom was coming home on Memorial Day from a weekend visit with my Granny and delivered a huge box! =)

If you live within driving distance or happen to be passing through close enough to Musella, GA, you should consider making a pit stop at Dickey Farms, visiting their packing shed or shop and picking some up!  Trust me.  They grow the BEST peaches and have been doing it since 1897!!  Visit their website for lots of interesting facts and tons of recipes as well!

We've been going to town on these peaches all week, but I spotted several that needed to be used ASAP.  I whipped up a double batch of Quick Peach Crisp because I will never, ever let a precious peach be wasted if I can help it! ; )  You can use another type of fruit if you don't have peaches {or, (gasp!!!!) if you don't like them}.  As always, I'm posting the original recipe with my whole grain substitutions in parenthesis.  Alas, no picture for you.....I took it out of the oven as I was leaving for my Thursday evening choir rehearsal and it was not picture-worthy the next time I saw it!  Greedy little beggars.......but I gotta love 'em! =)

Quick Peach (Fruit) Crisp

4-5 cups sliced fresh apples, peaches or pears 

 Tbsp. lemon juice

2/3 cup firmly packed brown sugar

2 Tbsp. all-purpose flour (or freshly ground soft wheat or oat groats)

1/2 cups regular oats, uncooked

1/2 tsp. ground cinnamon

Dash of salt

1/3 cup butter or margarine

Vanilla ice cream (opt)

Place fruit in a lightly greased 8-in. square baking dish; sprinkle with lemon juice.  Combine sugar, flour, oats, cinnamon and salt; cut in butter with pastry blender until mixture resembles coarse crumbs.  Sprinkle crumb mixture over fruit.  Bake at 350 for 30 minutes or until fruit is tender and topping is browned.  Serve with ice cream, if desired. 

Yield: 6 servings {haha! not in this house ; ) }

**When I double this, as I usually do, I often lower the fat by not doubling the butter.  If your fruit is very juicy (like my peaches were), the juice from the fruit makes up the difference in the moisture content.  I feel less guilty with less butter, and it's still oh-so-yummy!  We want-to-be-healthy-but-really-like-to-enjoy-our-food people have to use all the tricks we can find! ; )

Speaking of Summer, make sure to stop by and visit me every Monday beginning June 6 ~ Sept. 7.  I am so excited to have been asked to collaborate along with

 Ticia at Adventures in Mommydom,

Ann at Harvest Moon by Hand,

Tiffany at Sweet Phenomena  

and our host, Nicole at Mama to 4 Blessings' "Fun in the Summer Sun" Blog event! 

We'll be posting some super fun summer activities that our families enjoy, crafts, recipes & keeping it cool in the summer heat tips and ideas! ; )

Tasty Thursday

Zoned Hummus

From Zone Perfect Meals in Seconds. This is my favorite hummus recipe - the ingredient list may look a little strange, but it has delicious flavor and a great balance of protein/carbs/fat. My family is a big fan of hummus, and say they prefer my hummus over any other. We're serious about enjoying our food, so I'm pretty sure it's not just flattery! ; )  I often serve it alongside quinoa tabouleh as an appetizer with pita bread/pretzels/crackers/celery for dipping or as a spread in wraps, etc.  Grill some mushrooms & chicken (for the carnivores) and wrap it, along with the tabouleh, all up in a whole grain wrap or pita. YUM.

Zoned Hummus

{Sorry, no pic today.  It looks like.....hummus! ; ) }

Ingredients:

2 cups chickpeas, drained, canned, cooked ( save juice)

14 ounces tuna in water, drained, canned, no-salt

2 hard-boiled eggs

1/2 cup tahini, raw or 1/2 cup sesame tahini, raw, toasted, unsalted

1/3 cup lemon juice, fresh ( 1 lemon)

1/4 cup fresh parsley, minced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1 cup filtered water or 1 cup chickpea liquid

1/2 teaspoon sea salt (optional)

ground paprika ( to garnish)

Directions:

Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor.

Add sea salt if desired.

Cover and process until smooth, stopping to scrape down the sides with a spatula.

Add additional water as needed to blend. Taste and adjust the seasonings.

Cover and refrigerate.

Quinoa Tabouleh - Recipe

Back when my life was my own (or, I thought it was - aka: before children), I was going to school  for Interior Design while working as a store manager for a local decorative fabric store.

One of my very ♥sweet♥ employees was an older lady named Mary Tringadjis, who kind of adopted me into her family and treated me as such ♥.  Mary introduced me to the wonderful, amazing flavors of Greek and Mediterranean food and made the most amazing Baklava I had ever tried, or have tried since.  I thought I didn't like baklava until I had hers ~ I am convinced no one could make it like she could!  When I was expecting my daughter, she would bring me all of my favorites on a regular basis. =)

While this isn't a recipe for Baklava, it is a Mediterranean recipe and every time I make it, I think of Mary and silently thank her for exposing me to what has now become my favorite Ethnic cuisine......and I sometimes close my eyes and imagine I am in the one place in the world I would go if I could:

Care to join me? ; )

Unfortunatley, I'm not there right now.  : ( 

But, I am starting a fruit and veggie fast today.  Because I am exhausted.  Really exhausted.  And don't feel well......and kind of tired of not feeling well.  Often when I get in this run-down rut, I find that fasting and praying helps get me back where I need to be.  So, that's what I'm going to do......and this recipe fits into my fast for lunch or dinner.  When I'm not fasting, I combine it with my homemade hummus and grilled portebello mushrooms and wrap it in a whole grain wrap.  Amazingly, wonderfully, healthfully delicious!!

Quinoa Tabouleh

Photo by Timeless Gourmet

 Prep Time: 10 mins Total Time: 30 mins Servings: 6-8

Ingredients :

1 cup quinoa
2 cups water
1 -2 medium tomatoes, cut into cubes
1 medium onions or 6 green onions, finely chopped
1 medium cucumbers, peeled and cut into cubes
1 small green peppers, seeded and cut into 1/2 inch cubes ( opt)
1 bunch parsley, finely chopped
1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
1/3 cup lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon sea salt
pepper

Directions:

Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.

In a medium saucepan, bring the water and quinoa to a boil over high heat.

Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes.

Let cool completely.

Stir the tomatoes, onion, cucumber and parsley into the quinoa.

In a small bowl, whisk together the lemon juice, oil, garlic and salt.

Pour over the quinoa and toss well.

Cover and refrigerate for at least 30 minutes before serving

Curried Chicken Lettuce Wraps

I am starving.  Really.  So hungry right now.  And I want to make this....but I don't have all  the ingredients.
Sigh. 

Seriously, this is one of my most-loved chicken salad recipes.  Eat it by itself, stuff it in a pita pocket, roll it in a tortilla....or, as the name and pic suggest ~ make a pretty and low-carb lettuce wrap! 

I sometimes try to make it just for myself.  You know, make a batch for a healthy and delicious lunch option that will last me a few days because it's so good I don't get tired of it.  But these beggars that live with me always have to stick their noses in my business! ; )

Turns out they love it, too.....so that batch that is supposed to last me a few days usually lasts ONE.  Ahhhh....the joys of family life!  Sharing is sometimes highly overrated.

Curried Chicken Lettuce Wraps

The pic doesn't do it justice........just trust me.  I like good food!

Ingredients :

1/2 cup sour cream (or reduced-fat sour cream)

1/4 cup mango chutney

1/4 cup mayonnaise (or light mayo) 

1 teaspoon curry powder

1 clove garlic, minced

1/4 teaspoon salt

1/2 cup celery, diced

1 apple, cored and chopped

1/4 cup red onions, diced

2 cups diced cooked chicken breasts

1/2 cup dried cranberries

12 lettuce leaves (I use leafy green - or serve on a bed of fresh spinach)

1/4 cup sliced almonds

Directions :

Mix first 11 ingredients together (sour cream to dried cranberries).

Put approximately 1/4 cup mixture on lettuce leaf and sprinkle with 1 tsp almonds.

Roll up and enjoy!

Apple-Cranberry Wheat Muffins

Posting one of our favorite muffin recipes today ~ as far as my kids are concerned.....any day that begins with warm, homeade muffins is a good day indeed!  As always.....my fresh whole grain substitutions, as well as any others, are in parenthesis.

Busy mom tip:  sometimes I'll double the recipe and bake in two loaf pans instead, adjusting the time as necessary.  This saves me time in more ways than one:  loaf pans are easier and quicker to clean, and I can freeze the extra loaf for another time. =)

When I bake it in the loaf pan, my crew also enjoys it warm with cream cheese (Neufchatel - 30% less fat) if we have it!

Apple-Cranberry Wheat Muffins

photo courtesy of Luv2Bake @ food.com

Ingredients :

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

(or omit the 1st two ingredients and use 3 1/3 cups freshly ground soft wheat or a combo of ground soft wheat and ground oat groats)

1/2 cup granulated sugar

1/4 cup toasted wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

2/3 cup carnation fat-free evaporated milk { 5 ounce can} - (or low fat milk if you don't have evap.)

1/3 cup 100% apple juice, Premium

1/4 cup vegetable oil  (or 1/4 cup unsweetened applesauce)

1 large eggs

1 1/4 cups baking apples

3/4 cup dried sweetened cranberries (OCEAN SPRAY CRAISINS)

1 tablespoon cinnamon sugar

Directions:

Preheat oven to 400º F.

Grease or paper-line 12 muffin cups.

Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.

Add to flour mixture; stir just until moistened.

Fold in apple and cranberries.

Spoon batter into prepared muffin cups, filling 3/4 full.

Sprinkle with cinnamon-sugar.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 2 minutes.

Remove to wire rack to cool slightly.

Serve warm.

Pumpkin Pancakes

Earlier this week, I walked into the kitchen to clean up breakfast and lunch dishes while pondering what I wanted to make for dinner, and found this on the dry erase board......

The ♥Mom♥ in me was taken by the sweetest of this unexpected note, but the teacher in me had a hard time overlooking the spelling mistakes.  I made a deal with the writer: if he could fix the spelling mistakes without my help, he would get what he so sweetly asked for.

I posted this pic on Facebook, and received a couple of requests for the Pumpkin Pancakes my son was requesting.  If you were one of those people, this one's for you......and anyone else who happens to stop by! ; )  They are indeed delish ~ serve with butter maple syrup for a Fall/Winter taste of Heaven (we actually even like them without syrup)!

Sharing the original recipe, with my substitutions of freshly ground wheat in parenthesis for my fellow wheat grinders.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour (or 2 1/2 cups freshly ground soft wheat)

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

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 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.