PUMPKIN PANCAKES AND HOT APPLE CIDER SYRUP

I'm no Pioneer Woman, so excuse the lame pictures.

We have friends from Spokane named Joe and Amy Lee. This is her recipe. Her blog is private, otherwise, I'd send you there.

Nothing says (or smells) like Fall like these!

Pumpkin Puff Pancakes (which I make into waffles because we like waffles better than pancakes)

2 (8) eggs
1 (4) cup buttermilk
1/2 (2)cup cooked pumpkin (I use the Libby's can)
1 1/2 (6) cups Bisquick
1/4 (1) cup oil
pinch of salt
2 (8) TBSP sugar
1 (4) tsp soda
1/2 (2) tsp cinnamon
1/2 (2) tsp nutmeg
1/2 (2) tsp ginger

(I quadruple the recipe and leave the left overs in the frig to eat at will - like when the kids are in school and I can take my time enjoying the delight.) Beat the eggs until they are pale yellow and foamy. Stir in the remaining ingredients. (I leave it all in my kitchenaid and just add the ingredients.) Pour onto ungreased griddle. Flip. OR pour into waffle iron. Flip. Open. See:

MMMMMMMM... that steam smells delicious!

Serve with this syrup:

Apple Cider Syrup

2 TBSP cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups apple CIDER (not juice - VERY IMPORTANT!)
2 TBSP lemon juice
1/4 cup butter, melted
sugar to sweeten

In saucepan, mix sugar, cornstarch, cinnamon, and nutmeg. Stir in lemon juice and mix the cornstarch good. Add apple CIDER. Cook, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat and stir in butter. Make about 2 1/2 cups syrup.

Now, here's my notes. Check your cider. Usually the cider in Spokane was sweet. Here it is not (or hasn't been) so I've had to add as much as a cup of sugar. I double this recipe.

You are welcome!

UTAH'S CHICKEN SALAD

As in Utah's. As in Kristina, my dear friend. Her blog is private, or I would refer you to it.

This is her salad. It is divine. Nothing says spring or summer to me like this salad, although it is delicious any time. It makes a HUGE bowl (like a Tupperware thatsabowl) and my family can eat in a day. In a meal. It's that good. I actually double the recipe to get a full day's use out of it.

I am posting it now for Amy, my oldest friend (not the same Amy as the one who makes the pumpkin pancakes). Ahhh, we had such good times back in the day....

UTAH'S CHICKEN PASTA SALAD
4 cups chicken, cooked and cubed
2 cups chopped celery
2 cups pineapple tidbits
1 - 2 cups salted cashew halves
1 bunch green onions, chopped
1 bag Rotini noodles, cooked and cooled (we like the tricolored ones)
1 bag Bowtie noodles, cooked and cooled
3 cups green apples, cubed, skins on
1 bunch of red grapes, halved (I use a ton of grapes - so pretty and so tasty!
2 cans water chestnuts, drained

Mix it all together, except the cashews.

For the dressing: Mix 2 cups mayonnaise and 2 cups LIGHTHOUSE brand Coleslaw dressing (it won't be as good if it's not Lighthouse brand). Stir it into the schtuff in the bowl. Chill for several hours. Right before serving add the cashews.