Perfect Pancake Batter!

Here is a simple but very delicious recipe for pancakes. It can also be used for waffles.

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar (may vary)
2 1/2 teaspoons baking powder
3 tablespoons melted butter
1 cup buttermilk

Directions:
Sift all the dry ingredients into a large bowl. In a medium bowl combine butter and milk. Beat egg in small container and add to butter and milk. Make a hole in the center of the dry ingredients. Pour in the liquid ingredients. Stir for twenty seconds and you have perfect pancake batter!

Happy Thanksgiving!

Happy Thanksgiving Everybody!
We hope you will find awesome recipes on other websites and even on our blog that you can use to cook up a delicious feast!

Best Regards,
Will and Annabel

Pic from: http://www.dreamstime.com/royalty-free-stock-photography-cartoon-turkey-image13440257

Pumpkin Crunch Parfaits!

"Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving."
"Rated 4 1/2 stars and 1,720 people saved this recipe."

"Ingredients:
3/4 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
2 cups whipped topping
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans
1 1/2 cups crushed gingersnaps
additional whipped topping."

"Directions:
In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in THE whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.
Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping.
6 servings."

"Prep Time:
15 Min
Ready In:
15 Min."

Info, pic and recipe from: http://allrecipes.com/Recipe/Pumpkin-Crunch-Parfaits/Detail.aspx

An Awesome Cookbook!

Hi Everyone! So today I have a special post about the Best Recipe Cookbooks! I know that many of you have heard of them and I'm not surprised because they're amazing! My dad loves this cookbook and the awesome thing about it if any of you don't know is that for every recipe in the book, they made sure they tested it out 38 times before deciding which one was the best. 38x1,000 recipes--- do the math. WOW! That ends up with 38,000 tries! I think that these are amazing cookbooks and you should try them out! I think you'll find that this will definitely improve your recipes are ton.

All the Best Recipe Cookbooks:
Best Recipes
Best 30 Minute Recipes
Best Light Recipes
More Best Recipes
Best Make Ahead Recipes

Best Make Ahead Recipe Book pic from: http://www.google.com/imgres?imgurl=http://www.notmartha.org/images/other/2009mar/makeaheadrecipes.jpg&imgrefurl=http://www.notmartha.org/archives/2009/03/19/cooks-illustrated-make-ahead-recipes/&usg=__XMaQtDYLflf1HXzx8FicAEyrzTo=&h=300&w=300&sz=26&hl=en&start=0&zoom=1&tbnid=c1h6tStc2zf4hM:&tbnh=167&tbnw=167&prev=/images%3Fq%3Dbest%2Bmake%2Bahead%2Brecipes%26hl%3Den%26client%3Dsafari%26sa%3DX%26rls%3Den%26biw%3D1280%26bih%3D627%26tbs%3Disch:1%26prmd%3Div&itbs=1&iact=hc&vpx=297&vpy=78&dur=1327&hovh=225&hovw=225&tx=90&ty=149&ei=hoPoTIeDLcOAlAeyjIGtCw&oei=hoPoTIeDLcOAlAeyjIGtCw&esq=1&page=1&ndsp=18&ved=1t:429,r:1,s:0
Best Recipe Book pic from: http://www.google.com/imgres?imgurl=http://simplyrecipes.com/assets_c/2009/04/best-recipe-book-thumb-180xauto-1315.jpg&imgrefurl=http://simplyrecipes.com/recipes/book_reviews/&usg=__PMv8hxCVqTFAx7BPF63Q8Det4-g=&h=217&w=180&sz=13&hl=en&start=0&zoom=1&tbnid=YCjTXGy74F8-kM:&tbnh=135&tbnw=112&prev=/images%3Fq%3Dbest%2Brecipes%2Bbook%26hl%3Den%26client%3Dsafari%26sa%3DX%26rls%3Den%26biw%3D1280%26bih%3D627%26tbs%3Disch:1%26prmd%3Divs&itbs=1&iact=hc&vpx=1081&vpy=192&dur=214&hovh=173&hovw=144&tx=120&ty=60&ei=t4PoTJmvEcaAlAes64CkCw&oei=t4PoTJmvEcaAlAes64CkCw&esq=1&page=1&ndsp=25&ved=1t:429,r:8,s:0
Best Light Recipes Book pic from: http://www.google.com/imgres?imgurl=http://whatyacookin.com/images/test_kitchen_light/test-kitchen-light.jpg&imgrefurl=http://whatyacookin.com/healthy.php&usg=__T2YEyWVnwxtahRQrkRIqfbp56Ro=&h=489&w=377&sz=17&hl=en&start=0&zoom=1&tbnid=wCenkEDawX7nEM:&tbnh=122&tbnw=94&prev=/images%3Fq%3Dbest%2Blight%2Brecipes%26hl%3Den%26client%3Dsafari%26sa%3DX%26rls%3Den%26biw%3D1280%26bih%3D627%26tbs%3Disch:1%26prmd%3Divn&itbs=1&iact=hc&vpx=494&vpy=152&dur=381&hovh=145&hovw=111&tx=95&ty=150&ei=4oPoTLOEMIWClAflosCtCw&oei=4oPoTLOEMIWClAflosCtCw&esq=1&page=1&ndsp=24&ved=1t:429,r:3,s:0

Colorful Leaf Treats!

"For a colorful autumn snack, use leaf-shaped cookie cutters to create festive shapes."
These delicious little treats are great for the coldest autumn days!

"3 tablespoons butter or margarine
1 (10 ounce) package marshmallows
6 cups Kellogg's® Rice Krispies®
Canned frosting or decorating gel."

"Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into leaf shapes. Decorate with frosting for leaf veins and outlines. Best if served the same day."

"Footnotes:
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7oz.) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving."

"Nutritional info:
Amount Per Serving ~ Calories: 155 | Total Fat: 3.2g | Cholesterol: 8mg
Servings: 12"

Info, recipe and pic from: http://allrecipes.com/Recipe/Colorful-Leaves-Treats/Detail.aspx

Spiced Pumpkin Cheesecake!

Here's a yummy dish for your Thanksgiving feast--- Spiced Pumpkin Cheesecake!

"Ingredients:
38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
4pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs."

"Directions:
Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours."

"Calories: 380
Total fat: 26g
Saturated fat: 15g
Cholesterol: 135mg
Sodium: 370mg
Carbohydrate: 31g
Dietary fiber: 1g
Sugars: 21g
Protein: 7g
Vitamin A: 100%DV
Vitamin C: 2%DV
Calcium: 8%DV
Iron: 8%DV."

"Tips:
Variation Using Fresh Pumpkin~~
To prepare cheesecake with fresh pumpkin, substitute 1 cup mashed cooked fresh pumpkin for the 1 can (15 oz.) pumpkin. Prepare crust and batter as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed."

"Prep Time: 15 minutes
Total Time: 4 hours and 35 min.
Makes: 16 servings."

Info, recipe and pic from: http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=62444

Impossible Pumpkin Pie!

"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!"

Don't worry, impossible for this recipe doesn't mean extremely hard and you'll be thankful to hear that when you make this delicious Thanksgiving dish to make your taste buds tingle with joy!

"Ingredients:
3/4 cup white sugar
1/2 cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract."

"Directions:
#1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
#2. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
#3. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie.
High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes."

"Nutritional info:
Amount Per Serving~~~
Calories: 165 | Total Fat: 5.6g | Cholesterol: 52mg
8 servings in all."

"Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr"

Info, recipe and pic from: http://allrecipes.com/Recipe/Impossible-Pumpkin-Pie-II/Detail.aspx

Carrot Ginger Soup!

Here's a delicious recipe from The Silver Palate cookbook that will warm you up on the coldest autumn days!

"6 Tbs. (3/4 stick) unsalted butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves garlic, minced
7 cups Berta's Chicken Stock
1 cup dry white wine
1 1/2 pounds carrots, peeled and cut into 1/2- inch pieces
2 Tbs. fresh lemon juice
Pinch curry powder
Salt and freshly ground black pepper, to taste
Snipped fresh chives or chopped fresh parsley (garnish)"

"Directions:
#1. Melt the butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and sauté for 15 to 20 min.
#2. Add the stock, wine, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 min.
#3. Purée the soup in a blender or food processor fitted with a steel blade. Season with lemon juice, curry powder, and salt and pepper to taste. Sprinkle with the chives or parsley. Serve the soup hot or chilled."

"Whole Meal =6 portions."

Recipe and info from: Silver Palate Cookbook
Pic from: http://www.google.com/imgres?imgurl=http://www.blogcdn.com/www.slashfood.com/media/2006/10/carrot_ginger_soup_creambowl.jpg&imgrefurl=http://www.slashfood.com/2006/10/03/recipe-carrot-ginger-soup/&usg=__8rp7ayjUbVgd7M3kUb9tKAi8-is=&h=315&w=420&sz=114&hl=en&start=0&zoom=1&tbnid=wNIplKwmapku-M:&tbnh=139&tbnw=188&prev=/images%3Fq%3Dcarrot%2Band%2Bginger%2Bsoup%26hl%3Den%26client%3Dsafari%26sa%3DX%26rls%3Den%26biw%3D1440%26bih%3D707%26tbs%3Disch:1%26prmd%3Div&itbs=1&iact=hc&vpx=530&vpy=81&dur=1103&hovh=194&hovw=259&tx=89&ty=73&ei=YO7ZTM6CFIynnAemrdC6CA&oei=YO7ZTM6CFIynnAemrdC6CA&esq=1&page=1&ndsp=28&ved=1t:429,r:2,s:0

Pecan Coconut Pie!

Now that Thanksgiving's coming up, I decided to share a delicious seasonal recipe to share with family and friends (or to eat)!

"Ingredients:
3 eggs
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine, melted
3 teaspoons vanilla extract
Pinch salt
1 1/2 cups pecan halves
1 1/2 cups shredded coconut
1 (9 inch) unbaked pastry shell"

"Directions:
In a mixing bowl, beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake at 350 degrees F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack."

"Prep Time: 10 Min
Cook Time: 45 Min
Ready In: 55 Min"

Reviews:

"This pie was WONDERFUL. I did add some chocolate ships. I had to bake the pie MUCH longer than the recipe calls for. Also you should use a deep dish pie shell.

Pretty tasty but next time I will cook it longer and add more pecans.

Excellent!

Very good pie and so easy to make. I added some chocolate chips to the bottom of the pie before adding the pecan mix and I think that pushed the richness factor over the edge. Next time, I'll stick to the original recipe.

I found this recipe here last year and made it for Thanksgiving, and then again for Christmas. My family loved it. It has become my favorite pecan pie. I love the combination of coconut and pecan. The taste is rich and buttery. It's easy to make and it fills the house with the most divine fragrance as it bakes. I'm making it again this year for the holidays.

I made this last night. I added more coconut, but kept everything else the same. It did need baked a tad bit longer than the recipe called for, but that was no problem. Everyone in my family loved it. Its like a traditional pecan pie but with coconut included. Makes a good and pretty pie.

This was truely an excellent pie. It was quite tasty and the corn syrup added a nice sweet flavor. I am one who usually bakes cookies and cakes for shorter than the recipe says because I like them a very light brown. However, for this recipe, I didn't have to reduce the baking time...it was perfect. The center was still a little watery after it was done, with the outside being a slightly darker brown, but after the cooling process, it isn't quite so runny. I will save this recipe and use it again. Just grab a beverage of your choice, a piece of this pie, and you're all set!"

Info, recipe and pic from: http://allrecipes.com/Recipe/Pecan-Coconut-Pie/Detail.aspx