"My two boys love them. They're not a bit rich, but they taste so delicious everyone raves about them" -- Mrs. Robert Rypinski, Pasadena, California.

• 1 1/2 C. whole grain oats
• 2 C. buttermilk
• 1/2 C. sifted flour
• 1 tsp. brown sugar
• 1 tsp. soda
• 1 tsp. salt
• 2 eggs, beaten

Mix together oats and buttermilk. Add rest of ingredients, Mix well. The batter will be thin. Pour onto a medium-heat griddle and cook till golden brown.

 

Submitted by Eileen Hundt 
 

This is a recipe for a delicious and delightfully decadent yet healthy breakfast that is just perfect for these brisk fall mornings and will be great for the upcoming chilly winter mornings. Although it takes a little longer to prepare then a bowl of cereal or toast, it is very simple to make and it is totally worth getting up a few minutes early just to make it! This is totally a comfort food breakfast, it has the perfect hint of sweetness and spice, and it is comforting, filling, and satisfying. It has a wonderful pumpkin flavor and the spices will warm you right up from the inside out and keep you nice and cozy. If you are a lover of pumpkin, then be sure to give this a try! 

• 1 1/2 C. soy or almond milk or regular milk
• 1 C. pumpkin puree
• 1/2 tsp. vanilla
• 1 tsp. cinnamon
• 1/4 tsp. ginger (I omitted this)
• 1/4 tsp. nutmeg
• 1 C. rolled oats
• 2 Tbsp. brown sugar 

In a large saucepan, whisk together the milk, pumpkin puree, vanilla, and spices over medium heat. When it starts to boil, add the oats and cook for 7-10 minutes, stirring occasionally, until the oats are soft and the liquid has been absorbed. Sprinkle with desired amount of brown sugar and enjoy! (makes 2 servings)

 Submitted by Gail Junion-Metz

Miz Tinsley was my 90 year-old neighbor in 1975. She was a wonderful cook and this recipe is her traditional turkey dressing (she was born and raised near Atlanta GA). The first time I tasted it, it blew away every other dressing I’ve ever tasted. I’ve  updated it to make it much easier and faster to prepare. I hope you like it as much as I do and will serve Miz Tinsley’s wonderful recipe to others you love. 

• 2 boxes of Jiffy corn muffin mix
• 1 roll of sage or spicy sausage (I prefer Bob Evans)
• 1 C. finely chopped onion
• 1 C. finely chopped celery
• 8 oz. bag of baking pecans (chopped finely)
• 1 ½ tsp. salt
• ½ tsp. pepper
• 1 tsp. sage
• ½ C. butter melted
• ¼ C. water
• 2 eggs, whisked 

2 days before - Following the instructions, bake the Jiffy mix (as cornbread, not muffins). When cooled dump into a large bowl, break up into tiny pieces, and let sit in a cupboard a couple of days to let it get somewhat dry.

Fry sausage till brown, cool slightly, then put in a food processor and whiz till sausage is just finely chopped up. In the food processor finely chop the onion and celery, then sweat in the sausage pan till both are slightly transparent. In the food processor chop up the pecans (or buy a bag of finely chopped ones).

Dump the cooked sausage, onions, celery, and chopped pecans into the bowl of dry cornbread. Mix. Add the salt, pepper, sage. Add the melted butter (when slightly cooled). Mix together water and eggs and add to stuffing. Mix till all ingredients are well blended.

Pour into deep casserole dish. Press down slightly to remove air pockets. Top with foil and bake for around 1 hour at 325 – 350 degrees - till sides are slightly browned. Before serving, mix in some warm turkey gravy till it is as moist as you like.

Enjoy!(BTW – it is great warmed up the next day!)