Pumpkin Waffles
recipe from Jackie
2 cups flour
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 ground nutmeg
1/2 tsp salt
3 beaten eggs
1 3/4 cups milk
3/4 cups mashed pumpkin
brown sugar (to taste)
1/2 cup oil
1/2 cup chopped nuts
In large bowl mix flour, baking powder, and spices.
In another bowl mix eggs, milk, pumpkin, sugar, and oil.
Combine two mixtures. Stir in nuts. Cook in waffle iron.
Broccoli Wild Rice Soup
(this is so fast and so good!)
1 pkg. (6 ounces) chicken and wild rice mix
5 cups water
1 pkg (10 ounces) frozen chopped broccoli, thawed
1 medium carrot,shredded
2 tsp dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pkg. (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, opt.
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once.
Stir in broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings.
Apple Dip
(easy, yummy appetizer)
1 block cream cheese,softened
1/2 cup packed brown sugar
1 tsp vanilla
3 medium tart apples, cut into chunks
Beat cream cheese, sugar, and vanilla in mixing bowl. Serve with apples. Yum!
Cranberry Salad
(I had this salad at a Bunko once and fell in love with it!)
1 pkg. white marshmellows
1/2 cup chopped walnuts
1 and 1/2 cups sugar
2 (8 oz.) cans canned pineapple
2 bags whole cranberries
1 16 oz. cool whip
Chop cranberries in blender, add sugar. Dissolve. Drain pineapple and add to cranberry mix. Add walnuts and marshmellows, and fold in cool whip. Spread in 9x13 pan. Chill in refrigerator 24 hours before serving.