By Jill Sharpe
Pumpkin Pie Pancakes
Makes 8 pancakes
- 1 cup pancake mix,* such as Snoqualmie Falls
- 1 cup water
- ¼ cup pumpkin pie filling
- ¼ teaspoon vanilla extract
- Butter for greasing the pan
- 8-10 slices of bacon, cooked until crispy and crumbled
- 1/3 cup mascarpone cheese
- 1/3 cup pecans, chopped
- Maple syrup
- In a mixing bowl whisk together the pancake mix and water until fully incorporated. Stir in the pumpkin pie filling and vanilla.
- Rub butter over the surface of a large non-stick sauté pan over medium heat.
- Using a ¼ cup measure pour pancake mix into the pan. Repeat. Once the bubbles start to form on the top of the pancake flip each one over and cook for 1 minute. Keep on a warm plate covered with a warm towel or in a 200 degree oven.
- Repeat with remaining batter.
- When ready to eat, top evenly with bacon, mascarpone cheese, pecans and maple syrup.
*Make sure your pancake mix is the kind where you only need to add water.
I also like to use left over sweet potatoes, just make sure they are well pureed.
Other Recipes by Jill Sharpe
Thanksgiving Shepherd’s Pie:
- 2 teaspoons olive oil
- 1 ¼ cup green beans, ½ inch pieces
- 1 ¼ cup yellow onion, medium dice
- ¾ cup corn, frozen
- 3 cups turkey, ½ inch cubes
- ¾ cup gravy
- 2 ½ cups stuffing
- 3 cups mashed potatoes
- ¼ cup parmesan cheese, grated
- 1 cup Swiss cheese, such as Jarlsberg, grated
- Pre heat your oven to 375 degrees.
- Heat olive oil over medium/high heat in a medium sauté pan. Add green beans, onion and corn and cook for 5 minutes stirring occasionally. Set aside.
- Add turkey and gravy to 10 cup baking dish mix together and spread over the bottom of the dish. Add the beans, corn and onion to the dish to cover the turkey. Layer the stuffing on top of the veggies, cover with mashed potatoes and sprinkle the top with the two cheeses.
- Bake for about 40 minutes or until heated through.
Turkey and Brie Pockets:
Makes 4 adult sized pockets
- 2 sheets puff pastry, thawed but chilled
- Flour for dusting
- 1 egg, beaten
- 2 cups turkey, small slices or shredded
- 12, ½ inch thick slices of Brie
- ½ teaspoon dried thyme
- ¼ cup cranberry sauce (plus more for dipping if desired)
- Gravy for dipping if desired
- Lay puff pastry sheets out on a lightly floured board, roll out slightly to remove fold lines. Cut each sheet into four equal rectangles.
- With a pastry brush, lightly brush egg over four of the rectangles.
- Place ½ cup of turkey in the center of each egg washed pastry making sure to leave a 1-inch border, top with 3 slices of Brie a pinch of thyme and 1 tablespoon cranberry sauce.
- Lightly stretch the remaining pastry rectangles and place one on top of each of the turkey filling. With the tines of a fork press around the edges to seal.
- Place on a parchment or sil pat lined baking sheet. Brush the top with the egg and bake for 12-15 minutes.
- Serve alone or with a side of gravy and cranberry sauce for dipping.