Oh my goodness!  It's Fall!  It's Autumn!  Officially...at 5:18 p.m.  It's sad that I know that...

I have a confession.  Wal-Mart is out of pumpkin.  How in the world that happened two days before the first day of Fall is beyond me!  I  checked more than one store and nada!  Nothing.  I plan to track it down over the phone.  If I do nothing else, we're going to eat some scrumptious Pumpkin Pecan Pancakes and Chocolate Gravy today...I hope!

I thought I would share the recipe I've adapted over time.  Everyone eats these up like a horse, getting seconds and thirds, and I always double up the batch to freeze some for the future.

My little kitchen helper, complete with her chef's hat and all!

Pumpkin Pecan Pancakes

4 cups flour ( Most times I use oat flour or half whole wheat half white.  To me, they are far too dense if you use 100% whole wheat, but they're very fluffy if you use oat flour.)
4 T. brown sugar or Sucanat (Seriously, if you've never tried Sucanat, it's very good and you can't tell a difference between it and brown sugar in this recipe.)
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
cinnamon to taste
nutmeg to taste

3-4 eggs

1 cup of pure pureed pumpkin (I use canned.)
4 cups buttermilk (or regular milk 'soured' with vinegar)
1/2 cup melted butter (You can use canola or olive oil, as well.)
3/4 to 1 cup chopped pecans

Whisk together your dry ingredients.  Stir in your eggs.  Fold in the remainder of your ingredients.  And you're good to go!  Use a 1/4 cup or 1/2 cup measuring cup for pouring on your griddle.  They'll be similar size and take a similar amount of time to cook.

Chocolate Gravy

3T Cocoa

3T All purpose flour

1 1/2 cups of sugar (Don't use Sucanat here!)

3 cups of water

1 t. vanilla

Whisk all your ingredients together and bring to a boil over medium heat. Cook for about 10 to 15 minutes, and remove from the heat.  It will thicken.

The chocolate gravy is just homemade chocolate sauce.  It's amazing on those pumpkin pancakes!  Enjoy!

If ever you've wanted your home to smell like AUTUMN, you must give these muffins a try.  Three out of the four children were still napping so I let Daniel help me in the kitchen.  He pulled up a chair and had a blast!  (He kept referring to the cranberries as blueberries!)

Also, I've never figured out how to get videos onto my blog, so I've started a blog here for videos.  I may switch everything over, but I'm having a hard time wanting to do that.  I've only got one video up, but it's pretty cute...if I do say so myself!  I'll probably add them periodically. 

Cranberry Pumpkin Muffins

3 c. whole wheat flour

2 1/2 t. baking powder

3/4 t. salt

1 t. ground cinnamon

1 t. ground cloves

2 c. Sucanat or white sugar

1/2 c. butter, softened

4 eggs

2 c. canned pumpkin

2 c. cranberries (fresh, frozen, or dried, coarsely chopped)

2/3 c. nuts, chopped

Preheat oven to 400 degrees.  Grease muffin cups or line.

In a medium bowl, combine first five ingredients.

In a large bowl, cream together sugar and butter until fluffy.  Add eggs, one at a time.  Add pumpkin.  Add flour mixture, just until incorporated.  Fold in cranberries and nuts.

Spoon batter into muffin cups.  Sprinkle with streusel topping (1/2 c. flour, 1/2 c. sugar, 1/4 c. butter, 1/2 t. cinnamon...blended with a pastry blender).

Bake at 400 degrees for 20-25 minutes. Makes 30-36 muffins.

This is a new recipe I tried recently.  It was such a hit with everyone...especially Deron...that I thought I'd share.   I adapted the original recipe but we've still thoroughly enjoyed these cookies.

Oatmeal Raisin Cookies

2 cups soft whole wheat flour

1 t. baking soda

1 t. baking powder

1 t. salt

1/2 t. cinnamon

1 c. butter, softened

3/4 c. honey crystals

3/4 c. molasses crystals

2 large eggs

2 t. vanilla

3 c. oats (not instant)

1 1/2 c. raisins

1. Preheat oven to 350 degrees.

2. Whisk dry ingredients; set aside.

3. Combine wet ingredients with a hand mixer on low.

4. To cream, increase to high and beat until fluffy and the color changes slightly.

5. Stir the flour mixture into the creamed mixture.

6. Now, add the oats and raisins; stir to incorporate.

7.  Bake 11-13 minutes on greased baking sheet.

(You can substitue regular all-purpose flour, white sugar, and brown sugar, if desired.  You can also leave out the cinnamon and raisins and add chocolate chips, too.  Chocolate is always a good thing! )

Enjoy!

I mentioned last week that we'd bought lots of apples in Ellijay when we went on our trip to Atlanta.  I never did get around to doing anything with them last week, and I'm still not done "tending" to them!  However, I've made a few things this week that have turned out really well!

Easy Apple Cobbler

5 sliced, peeled apples (I used Sayman Winesap.)

1 stick butter, melted

1/2 c. sour milk (You can sour it by adding 1 1/2 t. of vinegar or lemon juice.)

1 t. vanilla

1 c. flour (I used whole wheat flour.)

1/4 t. salt

1 t. baking powder

Topping:

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. water

1/4 t. cinnamon

1/4 t. nutmeg

Line bottom of pan (11 1/2 x 7 1/2 or 9 x9) with apples. Combine  butter, milk, vanilla, flour, salt, and baking powder.  Pour batter over apples and spread.  Combine brown and white sugar with the 1/2 cup of water and spices.  Pour over batter.  Bake at 350 degrees for about 1 hour or until top is lightly browned.

Cinnamon Apple Walnut Bread

2 eggs

1 c. sugar (I used Sucanat.)

1/2 c. oil

1 t. vanilla

1 1/2 c. flour (I used whole wheat.)

1 t. baking powder

1/2 t. baking soda

1/8 t. salt

2 t. cinnamon

1 c. chopped, peeled apples

1/2 c. raisins (optional)

1/2 c. walnuts (optional; I used 2/3 c. walnuts and no raisins.)

Grease a 9x5 inch loaf pan.  In a large bowl, combine all of the ingredients.  Pour into the prepared pan.  Bake in a preheated 350 degree oven for 50-60 minutes.  (The only problem I had was that the edges of the bread would be done and the middle wouldn't quite be ready.  Next time, I'll use foil around the edges and bake the bread for well over an hour.)

I also made Apple Crisp, and we enjoyed that with yogurt for dessert one night  and then for breakfast the next morning!

I plan to make applesauce, apple pies, apple cookies, and apple muffins, and I'm toying with the idea of making apple butter.  I'll post which recipes I actually end up making!  We'll see what I have time for!

I've been so thrilled about making stock!  A silly thrill, I know, but a tasty one!  I'd always thought stock was the water after I'd boiled a chicken.  No.  That's broth...good broth...but broth not stock.  One of my fellow homeschool moms was sharing with me the difference between the two, and I decided to try it out.  You...

1. Boil a chicken...a whole chicken with added seasonings.  I, usually, add garlic, onion, and reduced sodium chicken boullion during this process.

2. When the chicken is finished, take it out and pull the chicken off the bones. (I drained out a little broth, so I could compare the finished stock with the broth.)

3. Put the bones back into the broth.

4. Add in vegetables.  I added celery (two stalks cut into three pieces each), carrots (again, three or four cut into large chunks),  potatoes (quartered), and onions (sliced into rings).  I added a little more garlic, too.

5. Bring it to a boil, and then, turn it down and simmer it on low for 24 hours.

6. After 24 hours, drain everything, and you have stock! (I let mine sit in the fridge, so I could skim the fat off the top, too.)

Oh my!  It turned out beautifully!  The taste was out of this world!  The color was dark and brown not yellowish-clear.  It was full of flavor and a richness that I can't compare to anything else!  I made chicken soup with it last week, and even the boys enjoyed it!  There was enough to put two quarts in the freezer, too!  I highly recommend trying this.  You won't be sorry!

This is a wonderful and I repeat, wonderful, homemade pizza recipe.  I, originally, got the original recipe off of Biblical Womanhood, but I tweaked it based on the  ingredients I had on hand.  You can divide the ingredient amounts by 3 to make 1 pizza, if needed.  You can also freeze the dough for easy preparation next time or freeze the pizza if you have leftovers!  This made thick crusts.  That made me think of my nephews who are growing up into their double digits now...  My BIL told me that they always order thick because it stretches farther with the boys' increasing appetites!

Pizza Crust (Yield: 3 thick crust pizzas...

I wonder if I divided the dough, would it made 2 thinner crusts? I may experiment next time and let you know. It's supposed to take only 15 minutes to prep everything, but I had a lot of help, so it took a little longer.  It is the fastest crust I've made at home though, because there is no rising time.)  Anyway...

3 T. active dry yeast

3 cups warm water

3 t. sugar

3 t. salt

6 T. olive oil

7 cups of flour (I used a mix of all-purpose and hard whole wheat. Also, you can use flour when you knead because I cut the flour amount by a half-cup, so I didn't add too much in the kneading process. For one pizza, it calls for 2 1/2 cups.)

1. Dissolve the yeast in the warm water, and let it sit a few minutes.

2. Add the sugar, salt, and oil.  Mix.

3. Add the flour. Mix.

4. Dump onto a floured surface.

5. Knead (5 minutes) into a smooth dough.

6. Divide the dough into three balls and press onto a greased pizza pan.

7. Add your toppings.

8. Bake at a preheated 450 degrees F for 15 minutes until lightly browned.

I let the boys have a piece of dough to knead.  Then, they got out cookie cutters and made "fall leaf" shaped pizzas with part of the dough.  I don't even get to claim that as my creative genius since it was Ethan's idea!  It was actually a ton of fun letting them help.  They enjoyed tasting the ingredients, and I informed them that tasting is the best part of cooking!  I found rectangular pans first, so those are what we used.

Really, the pizzas turned out very good, and they were fun to make!  Non-stressful cooking!   Next time, and there will be a next time, I will use more sauce since these are thicker crust pizzas.

The boys dressed this pizza and their small ones.

Not beautiful pizzas but very good!

Cheesy Turkey Meatloaf

2 lbs. ground turkey

1 c. milk

1 c. Italian bread crumbs

2 eggs

1 t. salt

1/4 t. pepper

3/4 pound cheese of your choice, cubed or shredded

1/2 c. ketchup (optional)

1. Preheat oven to 400 degrees F.

2. In a bowl, mix the ingredients and top with the ketchup.

3. Bake one hour in the preheated oven.

Enjoy!

I've been asked for this recipe, and I thought I'd post it...just in case someone was interested.  I'll start with a sad note:  When we left for my parents' house this weekend, I forgot to put my nice new loaves into the freezer, and they molded!  I'm going to begin new starter today, so I can bake bread Saturday...maybe.

Whole Wheat Sourdough Bread

Sourdough Starter- Karen Meyers

1 T. yeast

2 c. warm water

2 c. whole wheat flour

Dissolve yeast in water in 1 1/2 to 2- qrt. glass jar or crock.  Do not use metal.  Let stand for 10 minutes.  Stir in flour.  Cover with lid or plastic wrap.  Let stand in warm place overnight or at room temperature for about two days until bubbly and slightly sour-smelling, or longer if you like it more sour. Use immediately, leaving a little in the jar, or store, covered, in refrigerator.  When you use some, stir equal amounts of warm water and flour back into starter and let stand until bubbly.  Stir down before returning to refrigerator.  If starter gets too sour, discard 1 c. and add 1 c. warm water and 1 c. flour and let stand as above.  Starter will last indefinitely if used at least once a week.  May substitute unbleached flour for whole wheat flour. 

Sourdough Bread- Marie Lundstrom

1 c. milk

1/4 c. butter

1/4 c. sugar [I used honey.]

2 t. salt

2 c. Sourdough Starter (above)

2 t. baking soda

5-7 c. flour

Optional: 1 T. yeast,  1/2 c. wheat germ

Heat milk in saucepan until scalded.  Add butter, sugar, and salt.  Cool to lukewarm.  Add sourdough starter.  Dissolve baking soda (and yeast, if used) in a small amount of warm water; stir into sourdough mixture.  Add flour until dough is soft and pliable.  Knead well.  Let rise for 3 hours until doubled (or one hour if yeast is used).  Punch down; shape into 2 loaves.  Place in greased loaf pans; let rise until above edges of pans.  Bake at 400 degrees for 25-30 minutes.  May substitute honey for sugar and use flour of your choice.  This dough can be used for rolls, cinnamon rolls, and dozens of variations with herbs, cheese, etc.  [Honestly, I thought 400 was too high because it seemed like the outside was done before the inside... I plan to experiment.]

Enjoy!

Stuffed Banana French Toast

8 slices bread (whole wheat cinnamon swirl)

2 bananas (1/4inch slices)

1 cup milk

4 oz. cream cheese, softened

3 eggs

1/4 cup sugar (Less sugar would work, too.)

3 T. flour (Whole wheat flour will work.)

2 t. vanilla

powdered sugar, optional

1. Place 4 slices of bread in bottom of baking dish.

2. Top with bananas.

3. Add remaining 4 slices of bread on top.

4. Blend milk, cream cheese, eggs, sugar, flour, vanilla in a blender/food processor.

5. Pour over bread.

6. Let stand at least 5 minutes/overnight.

Bake 40-50 minutes until top is toasted.

Slice and dust with powdered sugar.

Enjoy!

I am late posting this, so I'll tell you what we've had as well as what we're having.

Sunday- Spaghetti and garlic-cheesy bread

Monday- Ground beef and potato casserole, carrots, peas

Tuesday- Scrambled eggs, bacon, cheese grits

Wednesday- Herb-baked chicken, green beans, roasted/baked potatoes

Thursday- Oven-fried chicken, black-eyed peas, leftover green beans, carrots, strawberries for dessert

Friday and Saturday- away from home

Sunday- Tortilla espanola

Today, we're going to the library and pretty much having a regular day at home.  Maybe I'll call around and see if we can go anywhere and buy a camera battery charger.

Also, my friend over at Ponderings from Picket Fence Cottage recommended International Delight's White Chocolate Macadamia Nut creamer...and ooh, it's very good!  I bought several, and I plan to try the Caramel Hazelnut Swirl.

We went to the grocery store yesterday, and I bought some things I don't normally buy but things we'd definitely use like cereal...lots of cereal.  Anyway, I got $87 worth of groceries for $41 with coupons and sales!  WooHoo!  Tuesday night I only got $53 for $28, so all-in-all, I bought my whole load of groceries for the next three weeks (except I'll restock milk and yogurt) for 51% off my total orders, and I got a coupon for another free gallon of milk.  I'm learning and trying to tweak my grocery buying skills, so for go-round #1, I think I did okay.

Biblical Womanhood has inspired me to work on those skills because she is the Queen of grocery buying.  However, my hubby says we will always buy milk and meat, so our grocery budget with three children (two of whom can eat like adults!) will be a bit more than theirs.  Anyway, I'm inspired and I'm trying to work on it, so wish me luck!

Chicken Fajita Casserole

1. I prepared my own refried beans for the bottom layer.  I used dried beans that I began soaking Monday night, and after they were cooked the next night, I added garlic salt, onion salt, a little cheese, and some sour cream (to taste) ,and I used a mixer to blend it all together.

2. For the next layer, I added 2-3 tortillas. (whole wheat will work)  I just laid them flat on top of the refried beans.

3. I added a small layer of black beans that I had prepared from dried beans.  Canned will work as well.

4. Add some 2-3 more tortillas as another layer.

5. I boil some frozen corn (to taste).

6. While corn is boiling, I cook 1-2 diced chicken breasts, and I add fajita seasoning.

7. Once the corn is softened, I add it to the chicken mixture.

8. Then I pour it on the tortilla layer.

9. Lastly, I add 1-2 cups of cheese (any kind), and put it in the oven until the cheese is melted.

  It's kind of something that can be adapted and changed based on your own family's personal preferences, but my family loves it!  I've done it with enchilada sauce and no black beans, too, and they enjoyed that, as well.

Enjoy!

I'm trying not to go to the store (except for bread, eggs, milk, and International Delight Vanilla Hazelnut creamer , you know, the basics!) until Friday or Saturday...so it's time to get creative or well, it's time to use up what I already have!  I have a tendency to go to the store out of habit rather than because I actually need something, so it's time to reevaluate how that's going.  

Monday- We had Broccoli Chicken Casserole and baby carrots (We had leftovers, but before I had time to react, Ethan said something about giving a treat to the dogs and well...Sammie had a great supper last night!)

Tuesday- Chicken fajita casserole with black beans, corn, and homemade refried beans on the bottom

Wednesday- Chicken linguini with salad, green beans, and carrots

Thursday- Chicken fingers, homestyle potatoes, purple-eye peas, leftover carrots

Friday- Chicken and rice medley

Saturday- Apple crepes, scrambled eggs (breakfast), Chicken salad sandwiches, veggies (for lunch),  Blueberry pancakes and hashbrowns

Sunday- Baked Chicken, salad, peas and carrots, mashed potatoes (maybe)

Today, we're going to run by the dry cleaners, take some things to the Goodwill dropoff (I think we have one in our town.), get the "basics" at the store, and our homeschool group is coming over this afternoon, so we need make sure the back yard is picked up.  I used to get stressed out about a lot of people coming over, but I'm kind of excited about it, today!

Let me just say, I have not adhered, strictly, to my menus, but they have been very helpful by providing a spring board for ideas.  This week consists of several evenings out of town, but for the "at home" nights...

Monday- Out of town

Tuesday- Chicken divan, carrots, and green beans

Wednesday- Vegetable soup and sour cream cornbread

Thursday- Tortilla espanola and quesadillas

Friday and Saturday nights- Out of town

Sunday- Breakfast (sending soup from the freezer to work with hubby for Monday)

Breakfasts- Muffins and fruit/ Baked oatmeal and yogurt

Lunches- Leftovers or picnic lunch

So there's my spring board. 

Due to the fact that I forgot that we were going to be out of town last week, there will be some repeats from last week's menu. 

Monday- Spaghetti, garlic bread, salad

Tuesday- Creamy crock pot chicken and pasta, carrots, broccoli salad

Wednesday- Parmesan herbed baked chicken, broccoli, "from-scratch" brown rice pilaf,  salad, boiled apples w/ yogurt

Thursday- Hamburger steaks, mashed potatoes/gravy, green beans

Friday- Chicken and black bean quesadillas, homemade refried beans, ice cream for dessert

Saturday- Chicken/vegetable soup and pimento cheese sandwiches

Sunday- Roast with carrots and potatoes, rice, black-eyed peas

Lunches- Leftovers/picnic style lunch

Breakfasts- Baked oatmeal with yogurt and blueberries/ eggs with toast and fruit