Pumpkin Pecan Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Topping Ingredients

• 1/3 cup packed brown sugar
• 1/3 cup finley chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup cold butter

In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 17-23 minutes or until a toothpick comes out clean. Serve warm.

"Character cannot be developed in ease and quiet. Only through experience of trial and suffering can the soul be strengthened, ambition inspired, and success achieved." ~ Helen Keller

Whole Wheat Banana Walnut Pancakes

Ingredients

• 1 1/4 cup whole wheat flour
• 1/3 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, separated
• 1/4 cup vegetable oil
• 1 1/2 cup milk
• 1 ripe banana, diced or mashed
• 1/4 cup walnuts, chopped

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid. Fold in banana and walnuts. Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Spoon 2 tablespoons batter per pancake into a hot skillet, spreading if necessary to form 3-3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through. Transfer pancakes to plate and serve with Vanilla-Brown Sugar Syrup.

"You know when I sit and when I rise; you perceive my thoughts from afar. You discern my going out and my lying down; you are familar with all my ways."

Psalm 139:2-3

Grilled Peanut Butter and Banana Split Sandwich

Ingredients

• 2 slices of sandwich bread
• 1 teaspoon butter, softened
• 1 tablespoon creamy peanut butter
• 2 teaspoons honey
• 1/2 teaspoon semisweet chocolate chips
• 1 large strawberry, thinly sliced
• 1/2 small banana, thinly sliced
• 1 tablespoon strawberry jam
  

Spread one side of each bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry and banana slices. Spread strawberry jam over plain side of remaining bread slice. Carefully assemble sandwich.
Heat a small nonstich skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.
*I found this sandwich idea on myrecipes.com





"What makes you better than anyone else? What do you have that God hasn't given you? And if all you have is from God, why boast as though you have accomplished something on your own?"
1 Corinthians 4:7