Pumpkin Pancakes

I made these pancakes for my kids on Halloween morning. They were a little thin, I think I was a little too generous with my measurement of the pumpkin. But, they had a great taste and the kids loved them.--Elnora



2 eggs
1 1/4 cups buttermilk
4 Tbsp. melted butter
5 Tbsp. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
few drops of orange gel food coloring

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto a hot skillet coated with no stick spray. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. Serve warm with syrup.

TIP: To make buttermilk, put 1 Tbsp. white vinegar in the bottom of a one cup measuring cup and fill the rest of the way up with milk. Let sit for a couple of minutes.

Mom's Pumpkin Cookies

Mom used to make these soft moist cookies quite often as we were growing up. She used to top them with a shortening frosting but I did a cream cheese frosting instead. They were quite a hit with the family.--Elnora


1/2 cup shortening
1 1/4 cups sugar
1 egg
1 tsp. vanilla
1 cup pumpkin

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cream the first five ingredients together. Add the dry ingredients, mixing well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Cool then frost.

Mom's Crisco Frosting:
1/2-1 tsp crisco
about 3 cups powdered sugar
1 tsp. vanilla
milk until spreading consistency

Cream Cheese Frosting:
8 oz. cream cheese
2-3 cups powdered sugar
3 sprinkles of salt
1 tsp. vanilla
1-2 Tbsp. milk (start with 1; want the frosting to be a little thick)
Zest of one lemon (optional)

Nichole's Butter Frosting:
1/4 c. butter, softened
3-4 cups powdered sugar
2-3 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond

Tortilla Soup!

This is a staple in our home. My kids love coming home from school and having the smell of this soup filling our home. (Plus it's Christmas colors)--Elena

1 small onion chopped

1 4 0z can of green chilies

2 cloves of garlic ( I use the fresh garlic that is chopped in a glass jar)

2 tsp oil

Put in a pot and let cook a bit.

Then add:

1 can diced tomatoes

2 can beef broth

1 can chicken drained (I use frozen chicken tenders or chicken breasts and then cut up)

12 oz can tomato juice

1 tsp ground cumin

1 tsp chili powder

2 tsp worstershire sauce

cilantro to taste

Simmer

Garnish with

Tortilla chips

grated cheese

sour cream

fresh diced avacado