The Best Ever Pumpkin Pancakes

2 1/2 cups flour
4 tbsp sugar
4 tsp baking powder
1 tsp cinamon
1 tsp ground ginger
1 tsp salt
1/4 tsp nut meg
2 cups milk
12 tbsp pumpkin puree
4 tbsp melted butter
2 eggs

Blend milk, pumpkin, butter and egg together.  Add in all of the dry ingredients and mix thoroughly.  Heat griddle to 400 degrees and be sure to spray.  Cook for 2 minutes on each side making sure to check them so they don't burn. 

Syrup
1 cup butter
2 cups sugar
2 cups butter milk (milk will work fine too)
2 tbsp vanilla
2 tbsp corn syrup
1 tsp baking soda

In a Large pan bring first 5 ingredients to a boil, mixing the whole time with a whisk.  Add the baking soda and boil for 10 seconds (Beware, the syrup will bubble and if you're not careful it will boil over onto the stove) remove and serve with pancakes.

This is by far the best pumpkin pancakes recipe I have found.  Hope you Enjoy!  I found this recipe at Sugar n' Spice Gals

The Best Caramel Dip

1/2 cup salted butter
1 1/2 cups brown sugar (light or dark)
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla

In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes:
Don’t let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long.

I found the recipe HERE.

White Chicken Chili

Serves: 6-8

Ingredients

• 4 skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 medium onion, diced
• 2 (15-ounce) can white beans, with liquids from beans
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano

Instructions

1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.

 

Notes: I made it in the crockpot. I just put all the ingredients in the crockpot on low for 6 hours. Take the chicken out and shred it put it back in and let it cook for 30 minutes. We love this recipe it's so delicious! I found the original recipe HERE.

Chicken Salad Sandwiches

Ingredients

• 2 cups cooked chicken, shredded
• 1½ cups red grapes, halved
• 2 cups chopped celery
• ½ cup slivered almonds
• ½ cup miracle whip
• ⅔ cup mayo
• ½ teaspoon Mrs. Dash Original Seasoning
• ⅛ teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. to make the filling, mix together in a large bowl the chicken, grapes, celery, and almonds.
2. to make the dressing, whisk together in a small bowl the miracle whip, mayo, seasoning, garlic powder, and salt.
3. add dressing to the filling and stir to combine.
4. *if possible, refrigerate for 1-2 hours before serving, adding the almonds just before serving.
5. serve on top of your favorite bread, roll, or croissant. enjoy!

We love these sandwiches. I found the recipe here.

Kickin' Chicken Marinade

Ingredients 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless) 1 Cup Frank's RedHot Original 1/4 Cup Olive Oil 1/4 Cup Lime Juice (fresh is best, but bottle is good too) 2 Cloves of Garlic, miced or pressed (you can use garlic powder) Lime - cut into slices Directions In a medium size bowl, mix RedHot, olive oil, lime juice and garlic.  Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade.  Marinade for four hours in the fridge.  Remove chicken from marinade and grill.  The chicken is great with fresh lime juice squeezed on top!  Enjoy!   This is so easy to make and tastes great! I found the recipe HERE