Thursday, March 8, 2012

Pumpkin Pancakes

We had tried the seasonal pumpkin pancakes at IHOP a few months ago, and really enjoyed them, so I started searching for a recipe we could make at home. These turned out fantastic! I'd love to make them again, but top them with whipped cream and pralines...and maybe a little caramel drizzle! (Note: We didn't have the heavy whipping cream it calls for to make the Nutmeg Whipping Cream in the original recipe, so I tried to flavor Cool Whip. Don't even bother...nasty!)

2 1/3 cups pancake mix (such as Bisquick)
2 1/2 Tbsp white sugar
1/3 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp ginger
2 eggs
1 1/4 cups milk
1/3 cup canned pumpkin
1/4 cup applesauce (or vegetable oil)

1. Whisk together the pancake mix, sugar, cinnamon, nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and applesauce (or vegetable oil). Combine the two mixtures, stirring just until all ingredients are moistened.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until the edges of the pancakes start to look dry. Flip pancakes over, and continue cooking until the other side is golden brown.

{Kudos to "Pumpkin Pancakes with Nutmeg Whipped Cream"}

Cream Cheese Pudding Dessert

***Check out my new blog to find better pics of this dessert!

I remember making this with my mom when I was young- it's a classic dessert, and definitely one kids can help with! Plus, the crust on this is so yummy- I'd eat it by itself! (And, pardon the slightly grainy/yellow pic- it's from a cookbook my mom has had for a while!)

1 1/2 cups graham cracker crumbs
1/2 cup sugar, divided
1/3 butter, melted
1 package (8 oz) cream cheese, softened
2 1/2 cups plus 2 tablespoons milk
3 1/2 cups (8 oz) Cool Whip, thawed
1 package (6- serving size) Jell-o instant pudding, any flavor

Combine crumbs, 1/4 cup of the sugar, and the butter; mix well. Press firmly into the bottom of a 13 x 9-inch pan. Chill 15 minutes
Combine cream cheese, remaining sugar, and 2 tablespoons milk in a medium bowl. With an electric mixer at medium speed, beat until smooth. Fold in 1 3/4 cups of the Cool Whip. Spread over the crust.
Pour remaining milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1-2 minutes. Pour over cream cheese layer in pan. Chill several hours. Just before serving, spread remaining Cool Whip over pudding. Garnish with chocolate curls, if desired.

{Kudos to Jell-o Fun and Fabulous Recipes (aka "the red Jell-o book")!}