Pumpkin Pancakes

1 cup + a few heaping spoonfuls of pumpkin
1 1/2 cup milk
2 TBS oil
2 TBS vinegar
2 cups flour
1 tsp baking soda
3 TBS brown sugar
2 tsp baking powder
1 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Mix together milk, pumpkin, egg, oil and vinegar. Combine in separate bowl flour, brown sugar, baking powder, baking soda, all spice, cinnamon, ginger, and salt. Stir flour mixture into pumpkin mixture and stir just enough to combine. Cook like normal.

Red Lobster Biscuits

2 cups bisquick
2/3 cup milk
1 cup shredded cheese
1/4 cup parmesan

butter
garlic powder
parsley flakes

Mix and bake at 450 for 10 minutes. Brush with melted butter, garlic powder and parsley flakes.

I usually make my own biscuits and add the shredded cheese and Parmesan cheese.

https://www.bettycrocker.com/recipes/cheese-garlic-biscuits/afa7e3c4-f295-4384-9524-688e338f08d8

Garlic Bread

1 cube softened butter
1/4 tsp oregano
1/4 parsley flakes
1/4 tsp dried dill
1 clove garlic
Parmesan cheese on top

Makes one loaf of French Bread

Baked Beans

1 can kidney beans
2  cans pork-n-beans
1 can black beans
half a green pepper
1/4 of an onion
couple of shakes of Worcestershire sauce
3 bacon (uncooked)
1 squirt across the 9x13
couple spoonfuls of brown sugar
fill with BBQ sauce (I suggest Head Country!)

Bake at 350 for 1 hour

This came from Molly Warr

Cream Cheese Frosting

8oz cream cheese
1/4 cup butter
2 1/2 cup powered sugar
1 tsp hot water for consistency.

Beat together and enjoy!

Gooey Cake

Crust
1 yellow cake mix
1/2 cup melted butter
1 egg

Mix and press into bottom of 9x13 pan

Topping

8oz softened cream cheese
4 cup powdered sugar
1/2 cup melted butter
1 tsp vanilla
2 eggs

Mix and pour over crust. Bake at 350 degrees for 30-40 min. Turn pan around half way through.

I got this from Molly Warr.

Iced Italian Cream Cake

Ingredients

Cake:

1/2 cup (1 stick) unsalted butter, plus more for greasing

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda 

1/2 cup vegetable shortening 

2 cups sugar 

5 large eggs, separated 

1 cup buttermilk, well shaken 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1 cup sweetened shredded coconut 

Cooking spray

Italian Cream Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) butter, at room temperature 

1 pound confectioners' sugar 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1. For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
2. Sift the flour and baking soda together and set aside.
3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
4. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
5. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
6. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
7. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

https://www.foodnetwork.com/recipes/iced-italian-cream-cake-2138765