Nine-Grain Pumpkin Pecan Waffles

This recipe comes from the Yardley Bed and Breakfast in Manti, Utah. After staying there for a wedding last year, we finally worked up the courage to ask for this recipe as we were preparing to leave..."Oh Sure, It's on our website." SCORE! We often substitute the nuts for mini chocolate chips.

Nine-Grain Pumpkin Pecan Waffles

Separate 3 eggs

Blend in blender:

• 1 1/2 cups buttermilk
• 1/4 cup oil
• 3 egg yolks
• 1/4 cup cooked pumpkin

Mix together:

• 1 1/2 cups of flour mix*
• 1 Tbsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves

Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.

* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.

Submitted by: Nanette Hill

Southwestern Cheese & Summer Squash Soup

Southwestern Cheese & Summer Squash Soup

1 Tbsp Olive oil
1 Medium onion, chopped
5 Cloves garlic, minced
3/4 tsp Oregano
1 tsp Cumin
1/2 tsp Chili powder
32 oz Chicken broth
4 Medium summer squash, cubed
1 Bell pepper, diced
1 C Corn
14 oz can Tomatoes
4 oz can Green chili peppers
4 oz Monterey Jack cheese, shredded
3 oz Cheddar cheese, shredded
4 oz Cream cheese, cubed
Salt and pepper to taste
1/4 c Cilantro, chopped

In a large pot heat olive oil and sauté onion, garlic and bell pepper until tender. Add squash and corn and cook an additional minute.

Add oregano, cumin, chili powder, broth, tomatoes, and chili peppers, bring to a boil; reduce heat and simmer, covered, for 10 minutes or until squash is tender. Reduce heat to low and stir in cheeses. Stir until cheese is melted. Season with salt and pepper. Sprinkle in cilantro.

You may also add pasta or pearl barley; remember to adjust the cooking time for them, adding the squash later so it would not be overcooked. Also cooked chicken chunks would be good.

When I made it during the summer I used eveything fresh from the garden instead of the canned items.

Submitted by: Karen Tucker

Pumpkin Sheet Cake

Pumpkin Sheet Cake

2 cups pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamin
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter or margarine, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3 to 4 tsp milk
chopped nuts (optional)

In mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamin and salt; add to pumpkin mixture and beat until well blended. Pour into greased sheet cake pan. Bake at 350 degrees fro 25 to 30 minutes or until cake tests done. (Do not overbake) Cool. For frosting, beat cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with chopped nuts. (optional)

submitted by: Nanette Hill

Zucchini Chocolate Chip Muffins

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Chocolate Zucchini Cookies

This is one of our families favorite cookies. My kids call these Chocolate Zucchini Muffin Tops because they are so soft and taste like a muffin in a cookie form.

Chocolate Zucchini Cookies

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.

submitted by: Nanette Hill

Welcome Back!

Welcome back Ladies! We are excited to be back and ready to collect and share recipes again. To finish up this month we are asking for your favorite Squash recipes. I know many of us have plenty of Zucchini and are looking for ways to get it used up. I think we would do well to throw some pumpkin recipes in as well if you have some to share. So get me some recipes and I will get them posted so we can start warming up our kitchens!

Most Requested Recipes!

This is the main dish recipe from our last Quarterly Enrichment Activity

Crock Pot Cream Cheese Chicken
3 chicken breasts
1 packet Good seasons Italian dressing (or ¾ cup Italian dressing and omit the ½ cup water)
½ cup water
1 stick butter
1 can cream of chicken soup
1 packet cream cheese

Put the chicken, Italian dressing and and butter in crock pot. Cook on low for 4 hours. Mix cream of chicken soup and cream cheese in separate bowl. You may need to microwave it for 30 seconds so that is smooth and creamy. After chicken is fully cooked, stir in crm cheese/soup mixture with the chicken. Keep on very low heat, as it can scald. Serve over rice or noodles.


This is the "Hawaiian" Chicken that the Tatom's made for our ward Hawaiian Christmas party

Teriyaki Chicken
1 package (4 pieces) chicken thighs, skinned
¾ cup soy sauce
¾ cup water
¾ cup sugar (or more if needed)
1 green onion stalk, chopped
1 thumb size piece of ginger root , chopped
2 – 3 cloves garlic, pressed

Mix water and soy sauce in a bowl. Add sugar and stir until dissolved. You may need to add more sugar – the soy sauce and water need to taste sweet, not salty. Add the onion, ginger and garlic. For best results, marinate the chicken in the sauce for at least 6 hours – best overnight. Put in a pot and bring to a boil. Boil for 30 minutes. Serve with rice.


Some of you wanted the recipe that Angela Salce talked about in her RS lesson a couple of months back.

Chicken Broccoli Casserole
4 – 5 chicken breasts, shredded
2 cans cream of chicken soup
1 cup mayo
1 pkg frozen broccoli
1 cup shredded cheese
2 cups stuffing mix

Combine soup and mayo. Defrost broccoli. Combine together in a 9x13 pan. Sprinkle the cheese on top, then sprinkle the stuffing on top of the cheese. Bake at 350 for 30 –45 minutes – until the mixture bubbles under the stuffing.