Pumpkin Pancakes

These Pumpkin Pancakes are a great way to start the fall. They're light and tasty, and they're perfect for a cozy breakfast in the morning.

Ingredients:

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Instructions:

Mix the pumpkin puree, milk, egg, vegetable oil, and vanilla extract in a large bowl using a whisk

The brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt should all be mixed together in a different bowl

Slowly add the dry ingredients to the wet ones while stirring them together

Don't mix it too much; a few lumps are fine

Put a griddle or nonstick skillet over medium-high heat and lightly coat it with cooking spray or oil

Place pancake batter portions of 1/4 cup on the griddle

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

You can add maple syrup, whipped cream, chopped nuts, or anything else you like to the hot pumpkin pancakes

Traditional Cranachan Parfait

Experience the richness of Scottish flavors with this Cranachan Parfait, a delightful blend of toasted oats, Scotch-infused cream, and sweet raspberry compote.

Ingredients:

• 1 cup rolled oats
• 1/2 cup sliced almonds
• 1/4 cup honey
• 1 1/2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 1/4 cup Scotch whisky
• 1/2 cup Greek yogurt

Instructions:

Toast the almonds and rolled oats over medium-low heat in a dry pan until they turn golden brown

Take it off the heat and let it cool down

Spread honey over the toasted nuts and oats, and mix them together until they are well covered

Put away

Put fresh raspberries and granulated sugar in a saucepan and mix them together

Turn the heat to medium and cook until the berries break down and the sauce gets thicker

Take it off the heat and let it cool down

Whip the heavy cream in a bowl until stiff peaks form

Whisk the Scotch whisky and Greek yogurt into the whipped cream slowly until the mixture is smooth

Put the whipped cream with whisky, toasted oats and almonds, and raspberry compote in serving glasses or bowls

Do this again and again until the glasses are full, and then put a dollop of the cream mixture on top to finish

Put the parfaits in the fridge for at least two hours before you serve them

Before serving, top with more raspberries and a sprinkle of toasted oats

Dump & Go Taco Soup

A tasty and simple taco soup recipe that doesn't need much preparation. It's easy: just put everything in the slow cooker and let it keep cooking!

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn, drained
• 1 can 15 oz diced tomatoes
• 1 can 10 oz diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 2 cups beef broth
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions:

Put ground beef, onion, and bell pepper in a skillet and cook them until the beef is browned and the vegetables are soft

Get rid of extra fat

Move the beef mixture that has been cooked to a slow cooker

Dice the tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning, and tomatoes with green chilies

Put all of these things into the slow cooker

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

You can serve it hot with tortilla chips, shredded cheese, sour cream, chopped cilantro, or other toppings of your choice

Almond Apple Quinoa Salad

Almond Apple Quinoa Salad is easy to make and tastes great with nutty quinoa, crunchy almonds, sweet apples, and the tangy goodness of raspberry vinaigrette. A healthy and refreshing dish that's great for any event.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup sliced almonds
• 1 large apple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste

Instructions:

Rinse quinoa under cold water

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed

Fluff with a fork and let it cool

In a dry skillet, toast the sliced almonds over medium heat until golden brown

Set aside

In a large bowl, combine cooked quinoa, sliced almonds, diced apple, chopped red onion, chopped parsley, and crumbled feta cheese

Season the salad with salt and pepper to taste

Prepare the BEST raspberry vinaigrette recipe below

Drizzle the raspberry vinaigrette over the salad and toss gently to combine

Serve chilled and enjoy!