Lemon Poppy Seed Bread

Prep: 10 mins. Bake: 35 min. plus cooling

Ingredients

1 package (18-1/4 ounces) white cake mix
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 eggs
1/2 cup canola oil
4 teaspoons poppy seeds

Directions

In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

Yield: 2 loaves (16 slices each)

Recipe from Taste of Home

Pumpkin Pancakes

*This is not my recipe. I found it on a food blog and love it.

• 2 eggs
• 1-1/4 cups buttermilk
• 4 TBSP melted butter
• 5 TBSP canned pumpkin
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1-1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• few drops of orange gel food coloring

Preheat a skillet over medium heat. Coat pan with no stick spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn't take much). Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until golden brown. Serve warm with syrup. Makes approximately 16 pancakes.

*TIPS: 1. I used the powdered buttermilk, this way I always have some on hand – if you use the powdered – replace buttermilk with 1-1/4 cup water in the wet ingredients, and add 5 TBSP of buttermilk mix to the dry ingredients 2. My skillet makes 4 pancakes at a time, I heat my oven to about 180° and place cooked pancakes on a plate and place in oven while I cook the next batch, remove plate to add another batch to plate and place back in warm oven.

Baked Oatmeal

Yield: 6 servings

1 ½ C quick cooking oats (I used regular)
½ C sugar
½ C milk
¼ C butter
1 egg
1 t baking powder
¾ t salt
1 1/2 t vanilla

Milk
Frozen mixed berries, warmed in the microwave (I buy them in a big bag at Costco)
Brown sugar


1. Combine the first 8 ingredients together and mix well.
2. Spray a large cookie sheet with cooking spray and spread the batter out evenly.
3. Bake at 350 for 25-30 minutes, or until golden brown.
4. Serve with milk, warm berries and brown sugar.

Sour Cream-Ham Enchiladas

INGREDIENTS

3 cups chopped cooked ham
1 container (8 oz) sour cream (about 1 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 ½ cups shredded Cheddar cheese (10 oz)
1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas, 6 inch (10 tortillas)
1 can (10 oz) Old El Paso® enchilada sauce

DIRECTIONS
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles and 2 cups of the cheese.
• Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
• Spray sheet of foil with cooking spray; cover dish tightly with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. If desired, serve with shredded lettuce and chopped tomatoes.

Bake 35 to 40 minutes.

Recipe from Pillsbury