It Inspired Me

In an attempt to copy eggos waffles I tried these.  They are good but not the best and not eggos.  Also they were best fresh, not frozen. 2 individual Egg 2 cups Flour, All-Purpose 1 ¾ cups Milk ½ cups melt Butter 1 tablespoon Sugar 4 teaspoons Baking Powder ¼ teaspoons Salt ½ teaspoons Vanilla Extract Beat eggs in large bowl with a whisk until well beaten and fluffy. Using the whisk, mix in flour, milk, butter, sugar, baking powder, salt and vanilla, just until smooth. Add in chocolate chips. Pour mix onto hot waffle iron. Cook until golden brown. Repeat until all batter is cooked.

4 large potatoes, cubed 3 carrots, chopped 1 large onion, chopped 4 cups veggie broth 1 (12 fluid ounce) can evaporated milk 6 tablespoons butter 1 T chives 1 t celery salt salt and ground black pepper to taste Prep 20 m Cook40 m Ready In1 h 20 m Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mas

With fall in the air, pumpkin pancakes are a must.  Here's a version from the pioneer woman.  It is a large batch so be prepared or cut in half. 3 cups Cake Flour 1 teaspoon Salt 2 Tablespoons Baking Powder 3 Tablespoons Sugar 2 cups Canned Pumpkin Puree 2 whole Eggs 3 teaspoons Vanilla 2-1/2 cups Milk 1/4 teaspoon Pumpkin Pie Spice 1/2 cup Heavy Cream 3 Tablespoons Maple Syrup Butter, For Serving Maple Syrup, Warmed, For Serving Finely Chopped Pecans, For Serving Caramel Sauce, For Drizzling (optional) INSTRUCTIONS (Note: Recipe can easily be halved.) In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside. In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable. Heat large skillet or griddle over medium-low