Pumpkin Pancakes and Syrup

2 TBS Sugar

2 Cups Flour

4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

4 Eggs

2 cups Milk

1 Cup Pumpkin

4 TBS Canola Oil
Put all dry ingredient into a zip lock bag and shake until mixed well. separate egg whites form yokes and whip egg whites in till they form soft peeks set aside. In a bowl put all wet ingredients including egg yokes and mix well. Then add dry ingredient and continue to mix. Fold in egg whites(this gives you a nice fluffy pancake. Cook on a griddle or pan until golden brown

Serve with homemade syrup and whipped cream.

Syrup

1 1/2 Cups Apple Cider(you can use apple juice)

1 Cup Brown Sugar

1 Cup Corn Syrup

4 TBS Butter

1 tsp lemon juice

1/2 tsp.Cinnamon

1/2 tsp nutmeg

Put all ingredient into a pan and Bring to a Boil on you stove top , continue to boil until you reach desired thickness.

Pumpkin Seeds

Megan and I for the past three years have carved pumpkins as a Hart, Stott Family Tradition. Last year Megan decided to try out a recipe she found and made really good pumpkin seeds and shared with us. Well my husband got hooked so this year we started an after Halloween Tradition of doing pumpkin seeds with all the pumpkin guts. We both enjoyed trying out all our flavor experiments.

Pumpkin seeds

Butter
Seeds

Any flavors you want to try.

This year we did Hot salt, Cinnamon and Sugar, Pickle, BBQ and Salt.

First off you want to clean all the orange gunk off of the pumpkin seed and set them a side in a thin layer to dry out completely. Melt some butter in a pan, we used three sticks of butter for 8 gutted pumpkins. Once the butter is melted dump all your seeds into the butter(after they have dried out) and let them hang out for a minute.

You will want to cover your cookie sheet with parchment paper then take a cup or two and mix the flavoring that you want in a bowl with you butter covered pumpkin seeds. After they are well seasoned and fully covered dump them out onto your cookie sheet in a thin layer. At this point you can sprinkle more seasoning if desired. Place them in the oven making sure to check on them every ten min, and stirring them around.

For the Pickle ones we used the juice from our favorite Pickle jar and let them marinate for 45 min(next year we might let them marinate over night to intensify the flavor) then spread them out onto the cookie sheet. The pickle ones browned up fairly fast so keep an good eye on them.

The BBQ we are going to try a different way next year our advice don't use liquid BBQ sauce maybe just try a dry rub or BBQ seasoning.

Oven temp is 400*

Bake for about 30 min or until golden brown and crispy.

Enjoy this Yummy Fall treat! Its a Family Favorite and my kids love them!

Great Grandma Nell's Cinnamon Buns

2 yeast cakes

1 cup Milk

1 Cup Lukewarm water

1 Tbs sugar

7 Cups sifted flour

10 Tbs. shortening

1/2 cups sugar

3 eggs

1/2 tsp. salt

Dissolve yeast and 1 Tbs sugar in warm water and add 3 c flour and beat add shortening and 1/2 sup sugar and eggs then beat until smooth then add remaining flour milk and salt until mixed well roll in to golf sized balls then roll the ball into butter and cinnamon sugar mixture place into a grease bunt pan and let rise 2 hours

Bake at 350* for 30 minutes

Make a frosted icing with powdered sugar milk and vanilla and pour over the cinnamon buns while still warm.

Graham Cracker "Conference" Muffins

When it comes to TRADITIONS...it seems like FOOD is present more often then not!

That is especially true of this recipe in my family.

Every General Conference Sunday my mom prepares a Breakfast/Brunch in between the two sessions. This tradition actually started when my mom was in college. She and her roommates every conference would make graham cracker muffins and cheese eggs. And now for 31 years my mom has continued this tradition. I love it! Our breakfast comes with the graham cracker muffins, cheese eggs, bacon and sausage, and a cold glass of OJ!

What a fun tradition, and good time to be together and enjoy food and inspiration!

Graham Cracker "Conference" Muffins

INGREDIENTS:

1 Cup Sugar

1 1/2 Cups Flour

6 Graham Crackers, Crushed {6 FULL grahams}

3 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 Cup Shortening

1 Egg

1 Cup Milk

DIRECTIONS:

Combine dry ingredients.

Cut shortening into dry ingredients with pastry cutter {or 2 knives}.

Add eggs and milk and mix only until combined.

Fill muffin tins with baking papers, or grease muffin tins.

Fill cups 2/3rds full.

Bake at 350* for 15-18 minutes.

{I hope you can enjoy this recipe as much as it has been for the past 31 years!}

Cream Cheese Carmel Apple Dip

When the weather changes to bring about fall and the apples are ready to pick at my parent's home, I find myself making this just about every week.

This is one thing that I love and that reminds me of fall!

Cream Cheese Carmel Apple Dip

INGREDIENTS:

8 oz. Package Cream Cheese

1/4 Cup White Sugar

3/4 Cup Brown Sugar

1 Tablespoon Milk

1 teaspoon Vanilla

DIRECTIONS:

Mix all ingredients together really well. {I use a handmixer.}

Eat with fresh cut apples.

{This recipe is one that doubles really well!}

Favorite Oatmeal Chocolate Chip Cookies

Favorite Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1/2 Cup Butter, Softened

1/2 Cup Margarine, Softened

1 Cup Brown Sugar

1 Cup Sugar

2 Eggs

2 teaspoons Vanilla

1 teaspoon Salt

2 teaspoons Baking Soda

1/2 teaspoon Baking Powder

2 1/4 Cups Flour

2 Cups Old-Fashioned Oats

1 {11 oz.} Bag Milk Chocolate Chips

DIRECTIONS:

Preheat oven to 350*.

Cream together butter, margarine and sugars.

Add vanilla and eggs and mix well.

Add salt, soda, powder and flour and mix just until combined.

Stir in oats and chocolate chips.

Roll into balls with a cookie scoop and bake on ungreased cookie sheets for 10-12 minutes.

{I bake them for 11 minutes and then they stay soft for a couple of days...

...or as long as they last!}

Makes 4 dozen cookies.

Fresh Strawberry Salad

Fresh Strawberry Salad

Ingredients:

1 Container of Fresh Strawberries, Sliced

1 Head of Green Leaf Lettuce, Chopped

1 Head of Red Leaf Lettuce, Chopped

1/2 Bag of Italian Blend Cheese

1/2 lb. Cooked Bacon, Chopped

{I use about 12-15 precooked bacon slices}

1/4 Red Onion, Finely Chopped

{Dressing}:

1/2 Cup Red Wine Vinegar

1 Cup Canola Oil

2 Tablespoons Dry Mustard

1 Cup Sugar

Directions:

In a large bowl combine sliced strawberries, lettuce, cheese, bacon, and red onion.

Mix the dressing until combined.

Serve the dressing on the side.

Enjoy!