Pumpkin Pancakes

2 eggs
1 1/4 cups pumpkin
4 tbl melted butter
3 tbl canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice

Combine eggs, milk, butter, pumpkin, sugar, and salt. Use a mixer to blend together. Combine the rest of the ingredients and mix til smooth. Cook like regular pancakes. Makes 8 to 10 pancakes.

Red Lobster Biscuits

2 C Bisquick
2/3 C Milk
1/2 C shredded cheddar cheese
1/4 C melted butter
1/4 tsp garlic powder

Preheat oven to 450. Mix bisquick, milk, and cheese until a dough forms. Beat for 30 seconds. Put spoonfuls of dough on a baking sheet. DO NOT GREASE IT! Bake for 8 to 10 minutes.
Mix melted butter and garlic powder; brush over biscuits when done.

Cabo Beach Cheeseburgers

Prep time: 5 minutes Total Time: 18 minutes

1 lb. ground beef
4 slices of bacon
4 slices of pepper jack cheese
4 buns
Kraft Chipotle flavored mayonnaise
1 avocado
1/2 cup cilantro, coarsely chopped

Shape beef into 4 patties. Grill, covered 4 to 6 minutes on each side or until done. Meanwhile cook bacon as directed on package. Top burgers with cheese; grill 1 minute or until cheese is melted. Spread rolls with mayonnaise; fill with cheeseburgers, bacon, avocados and cilantro. Serves 4.

PF Changs Mongolian Beef

Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

Meat
1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger (I just used powdered ginger and minced garlic...it tasted fine) and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens (Mine did not thicken very much but it did when I poured it over the meat). Remove it from the heat.

2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. I used a large ziplock bag and just shook it till they were all covered.

4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. I designed this recipe to use a wok, but if you don't have one a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can even brush it on grilled salmon.

P.F. Chang's Lettuce Wraps

Yield: 3 Servings
Cuisine: Asian

Ingredients:

3 tablespoons Vegetable oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons Onions; chopped
1 teaspoon Garlic; minced
4 -5 leaves iceberg lettuce

Special; Sauce
1/4 cup Sugar
1/2 cup Water
2 tablespoons Soy sauce
2 tablespoons Rice wine vinegar
2 tablespoons Ketchup
1 tablespoon Lemon juice
1/8 teaspoon Sesame oil
1 tablespoon hot mustard
2 teaspoons Water
1 -2 teaspoon garlic and red chile paste

Stir; Fry Sauce
2 tablespoons Soy sauce
2 tablespoons Brown sugar
1/2 teaspoon Rice wine vinegar

Instructions:

1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you're ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

Mom Warner's Carmelita Bars

Beat together:
1 c. canola oil
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla

Then add and mix in:
2 c. flour (can use 1/2 whole wheat)
1 tsp. salt
1 tsp. baking soda

Then add and mix in:
1/4 c. water
3 c. quick oats

You will also need (and set aside):
1 bottle carmel ice cream topping (preferable Mrs. Richardson's Butterscotch Carmel Topping)
2-4 Tbs. flour (mix into carmel topping to thicken)
Chocolate chips

Press 2/3 of the cookie dough into an ungreased jelly roll pan (10x15). Cook at 350 degrees for 12 to 15 minutes. Take out of the oven and pour the bottle of carmel topping (with the flour mixed in) over partially baked dough. Sprinkle chocolate chips over carmel topping. Then crumble as best as you can, remaining 1/3 cookie dough over chocolate chips. Return to the oven and bake for approximately 20 to 25 minutes more. Don't overcook. Cool completely before cutting.

Mom Warner's Cream Cheese Frosting for that great carrot cake!

1 cube butter or margarine (room temp.)
8 oz. pkg. cream cheese (room temp.)
1 tsp. vanilla
1 lb. powdered sugar (use more or less for desired consistency)
dash of salt

Beat butter and cream cheese together, then add the rest of ingredients and beat untill smooth and fluffy.

Yummy Weight Watchers Choc. Muffins

1 pkg. chocolate cake mix
1 can (15 oz.) pumpkin
3 eggs
1/4 cup water

Thoroughly mix all ingredients together. Fill muffin cups. Bake at 350 degrees for 12 to 15 minutes. Make sure they are dry on top, or insert toothpick to check, because they are very moist. Enjoy!

Momma Warner's Carrot Cake

4 eggs
2 cups sugar
1 1/2 cups oil
1 tsp vanilla
2 cups flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon

Beat the above ingredients together and then add
3 c shredded (grated) carrots- stir in last
Grease and flour pans.
Cook at 325 for 1 hour. Makes a 13X9 or 2 8 inch rounds

Sorry to those who already have this recipe. I just received it from mom and thought I would post it.

Apple Pie by Grandma Ople

This recipe was on allrecipes.com. I love this site. I wanted to try making apple pie and found this on their site. It was given a 5 star rating by 2,900 people. It is really easy to make and a really good pie! Sorry the pie is half eaten... I forgot to take a picture before hand!

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Oatmeal Muffins

I got this recipe from my next-door neighbor. These muffins are so, so tasty and easy! This batter is best if made the night before, because it gives the oats a chance to break down a bit. Also, the batter keeps for weeks in the fridge so you can just bake off the muffins in the morning on your way out the door.

1 cup quick cooking oats
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 oil
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Mix oats, buttermilk, egg, sugar and oil. Allow to sit for 30 minutes. Add remaining ingredients and mix well. Refrigerate overnight. When ready to bake, grease muffin tins (or you can use paper liners) and fill 3/4 way full. Bake at 400 degrees for 15 - 18 minutes. Muffins will be lightly golden on top. Makes 12 muffins.

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra think slices)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla

In small saucepan melt butter brown sugar, and corn syrup over medium heat until smooth, stirring occassionally. Pour mixture onto large greaded jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight (I didn't do this and it was still really good). Bake uncovered at 350 degrees for 30 minutes. Romove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to bottom of pan). Serve with syrup.

Deep Dish Brownies

3/4 Cup butter, melted
1 1/2 Cups white sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees and grease pan. The large bowl blend melted butter, sugar, and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder, and salt. Gradually blend into the egg mixture.
Bake in preheated oven for 30 minutes or until brownies begin to pull away from the sides of the pan. Let brownies cool and enjoy!