Lemon Chiffon

9 X 13 graham cracker crust

1/2 Can Lemonade
1 Can Sweetened condensed Milk
1 tub Cool whip

Fold together

Pour over a graham cracker crust

Muffin cake

Dry onion soup mix

1/4 cup dried onion flakes

 2 tablespoons low-sodium beef bouillon granules

 1/4 teaspoon onion powder

 1/4 teaspoon parsley flakes

 1/8 teaspoon celery seed

 1/8 teaspoon paprika

 1/8 teaspoon ground black pepper

Directions

Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Allrecipes.com

Waffles

1 ¾ C flour

1 Tbsp baking powder
2 egg yolks, beaten
1 ¾ C milk
½ C melted butter (or oil)
2 egg whites
½ tsp. salt

In a mixing bowl mix together flour, baking powder and salt.  Add  egg yolks, milk and butter.  Still till blended but still slightly lumpy.

Beat egg whites till stiff peaks form.  Gently fold beaten egg whites into flour-milk mixture, leaving a few fluffs of egg white.  Do not overmix.

Pour batter onto hot waffle iron.

Pumpkin Muffins

Mix together:

1 ½ cups flour
1 cup rolled oats
3/4 cups brown sugar
1 Tbs. Baking powder
1 ½ tsp. Pumpkin pie spice
½ tsp. Baking soda
½ tsp. Salt

Combine and stir into flour mixture:

1 cup canned pumpkin
3/4 cup milk
1/3 cup oil
1 egg

Mix until moistened.  Fill muffin cups until almost full.  Sprinkle with streusel topping.  Bake 400 degrees for 22-25 minutes.

Streusel topping:

1/4 cup oatmeal
1 Tbs. Brown sugar
1 Tsp. Melted butter
1/8 tsp. Pumpkin pie spice.

(I usually double the streusel topping because it is the best part of the muffin)

Swedish pancakes

1 c milk
3 eggs
1 c flour
2 Tbsp sugar
1/2 tsp salt

Pesto Pasta

1/2 pint grape tomatoes, halved
1 block fresh mozzarella cheese, cut to bite size pieces
1 teaspoon salt, black pepper to taste
1 Tablespoon olive oil
1 lb. campanelle pasta

Combine tomatoes, mozzarella, salt, pepper and olive oil; let stand for 30 minutes. Cook pasta according to package directions.

For pesto
4 cloves garlic
1/2 cup pine nuts & 1/2 cup walnuts
3 cups loosely packed fresh basil (about 4 oz. container)
1 teaspoon salt, 1/2 teaspoon black pepper
6 Tablespoons Parmesan cheese
6 Tablespoons grated Asiago cheese
1 cup olive oil

In food processor mince garlic. Add pine nuts, walnuts, basil, 1tsp. salt and 1/2 tsp. pepper and process until well mixed. Add Parm. and Asiago cheeses and process until smooth. With the food processor running, slowly add 1 cup olive oil and process until smooth. Toss tomato mixture with pasta and 3/4 cup basil pesto. Divide pesto into 3/4 cup servings and freeze.