It Inspired Me

1 cup dry oatmeal 1/2 cup choc.chips 1/2 cup peanut butter 1/2 cup ground flaxseed 1/3 cup honey 1 tsp vanilla Mix together in large bowl. Roll into small balls

Hello fall!  Time for pumpkin!!  These fluffy sweet pancakes are delicious. No toppings needed.   2 Cups All Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Nutmeg 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Pumpkin Puree, about 1/2 can 2 Large Eggs 4 Tablespoons Butter Melted 1 1/2 Cups Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix. Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into

This is another Amish Sugar Cookie recipe. These are good. Bake best when dough is a bit chilled. Would be really good with almond extract. 1 cup butter, softened 1 cup vegetable oil 1 cup sugar 1 cup confectioners' sugar 2 large eggs 1 teaspoon vanilla extract 4-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. 2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool.