Source: Recipezaar

Spiced Pumpkin Waffles

1 1/2       cups   all-purpose flour
3     teaspoons baking powder
1/2     teaspoon baking soda
1     teaspoon cinnamon
1     teaspoon nutmeg
1     teaspoon ground ginger
1     pinch salt
2     eggs
1/4     cup firmly packed brown sugar
1     cup canned pumpkin puree
1 2/3     cups milk
4     tablespoons butter, melted and cooled

1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.

Source: Recipezaar

Cinnamon Muffins

1 1/2       cups   flour
1/2     cup sugar
2     teaspoons baking powder
1/2     teaspoon salt
1/2     teaspoon ground nutmeg
1/2     teaspoon ground allspice
1     egg, beaten
1/2     cup milk
1/3     cup butter, melted
TOPPING
2     tablespoons sugar
1/2     teaspoon ground cinnamon
1/4     cup butter, melted

1. Mix flour, sugar, baking powder, salt, nutmeg and allspice.
2. Add egg, milk and butter.
3. Stir into dry ingredients until moistened.
4. Spoon into greased or paper-lined muffin cups.
5. Bake at 400 degrees for 20 minutes or until done.
6. For topping combine sugar and cinnamon.
7. Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

Sour Cream Muffins

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sour cream (regular, low-fat, or nonfat)
2/3 cup milk (whole, low-fat, or nonfat)
1 teaspoon vanilla

Position the rack in the center of the oven and preheat the oven to 400 degrees. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins,, spray as directed, then place the tins on a baking sheet. Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside. In a large bowl, whisk the eggs and sour cream until smooth then whisk in the milk and vanilla extract. Stir int he flour mixture with a wooden spoon until incorporated. Fill the prepared tins three-quarters full. Bake for 18 minutes, or until the tops are lightly browned but smooth. Set the pan on a wire rack to cool for ten minutes. Release muffins from the tin. If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to one month in the freezer.

Variations:

Banana Walnut Sour Cream Muffins– add 1/2 cup chopped dried banana & 1/2 cup chopped walnuts with the flour.
Blueberry Sour Cream Muffins– Add 1 cup dried blueberries with flour.
Cherry Sour Cream Muffins– Add 1 cup dried cherries with the flour.
Chocolate Chip Sour Cream Muffins– Add 1 cup semisweet or milk chocolate chips with the flour.
Cranberry Sour Cream Muffins– Add 1 cup dried cranberries with the flour.
Raisin Sour Cream Muffins– Add 1 cup raisins with the flour.
Coconut Sour Cream Muffins– Add 1 cup unsweetened shredded coconut with the flour.

Oatmeal Waffles
2 cups quick oats (grind if necessary in food processor or blender)
1/2 cup flour
1 teaspoon salt
1 1/2 cups milk (you can use prepared powdered milk)
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn or olive oil
1 teaspoon vanilla
1 teaspoon cinnamon
1/8 cup sugar (or to desired sweetness)

Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.

Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add some water until you reach the desired consistency.

This is the only cocoa mix I make anymore- it is perfect. It would make a wonderful holiday gift too!

Amy’s Favorite Cocoa Mix 

4       cups  nonfat dry milk powder
1 1/2     cups sugar
1     cup non-dairy coffee creamer
2/3     cup unsweetened cocoa powder
1 (4     ounce) package instant chocolate fudge pudding (I just use the Aldi chocolate pudding mix)

1. Place all ingredients in large bowl.
2. Stir together with a wire whisk.
3. Place mix in a sifter and sift to make a really fine powder.
4. This really make sure everything is really combined.
5. Store in a sealed container.
6. Add 1/2 cup of mix to an 8oz.mug filled with water (If you don’t like a rich cup of cocoa, stick to 1/4 cup of the mix)

Source: Recipezaar

Almost Nutra Grain Bars

1 (18 ounce) box yellow cake mix
2 1/2 cups quick-cooking oatmeal (use only quick-cooking)
1/2 cup brown sugar (use 3/4 cup for a sweeter crust and topping)
1/2 teaspoon cinnamon
1/4 cup melted butter, plus
2 tablespoons melted butter (can use vegetable oil)
1 large egg, slightly beaten
2 teaspoons lemon juice
1 teaspoon vanilla
2 cups strawberry preserves or raspberry preserves (can use a little more, or use your favorite preserves)

1. Set oven to 375 degrees (oven rack to second-bottom position).
2. Grease a 13 x 9-inch baking dish.
3. In a large bowl combine cake mix, oatmeal, cinnamon and brown sugar; mix with a spatula or a large wooden spoon.
4. In a small cup whisk egg with lemon juice and vanilla until combined; add to the crumb mixture along with 1/4 cup plus 2 tablespoons melted butter.
5. Using a large wooden spoon toss to combine then use your fingers to finish the mixing.
6. Mix until the mixture clumps together.
7. Sprinkle a litle more than half of the crumb mixture into the pan then spread out evenly pressing firmly to cover bottom.
8. Spoon the jam carefully over the crust in the pan and spread evenly.
9. Cover with remaining crumb mixture over top of the jam then gently pat the mixture down slightly.
10. Bake for 20 minutes (the top should be very light brown).
11. Cool completely, or semi-freeze before cutting into bars (this will make cutting the bars easier).