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Married, mother of 3, grandmother of 3. I have a 27 year old son that is the Bud-Man(Budweiser delivery driver), I have a 22 year old son that is in the Army National Guard, works full-time for the Guard and attends MTSU as a full-time student, I have a 17 year old a drama queen :)that is a senior in High School,she is also on the swim team.

Saturday, October 8, 2011

Saturday Morning....And I Am Starving

It's Saturday morning and I am up before the chickens as usual. This morning I would like to make some pancakes for my family....but not just any pancakes...whole wheat, PUMPKIN pancakes! These can be served with your choice of syrup whether it be regular, light, or sugar free syrup, or smuckers has organic jellies and jams.

How about an easy homemade sugar free apple butter that is made in a crock pot. It smells amazing while it is cooking! This will make around 4 cups and is also an awesome gift for the upcoming holidays.





Whole Wheat Pumpkin Pancakes


Makes 10 pancakes


1 ½ cups whole wheat flour

3 teaspoons baking powder

2 tablespoons sugar

½ teaspoon salt

½ teaspoon cinnamon

1 ½ teaspoons pumpkin pie spice

1 cup milk

1 cup pumpkin puree

1 large egg, lightly beaten

2 tablespoons butter, melted


In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice. Make a well in the center and add in milk, pumpkin puree, egg and butter and stir until well combined.

Preheat a large greased skillet (or use a non-stick spray) and pour desired amount of batter. Flip pancakes when tiny pin size bubbles begin to form.

Sugar Free Crock Pot Apple Butter


4 lbs cooking apples, washed, UNPEELED, cored and cut into quarters

1/2 cup of Splenda granular

1 teaspoon cinnamon

1 pinch clove

1/4 teaspoon ground allspice


Slice apples into crockpot.

Cook on low until they are very soft (4 to 5 hours)

Remove from the crock pot and press soft apples through a sieve to remove peels

Stir in Splenda, cinnamon, clove, and allspice.

Return mixture to crockpot

Continue cooking 3 to 4 hours on low.

Spoon into jars, leaving about an inch of room at the top.
Can be stored in the freezer if you don't wanna share.

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