Pumpkin Waffles

I was in need of some fall foods this weekend.  I found this recipes when I was looking to use up some pancake mix.  The waffles weren't as firm as waffles are normally but top it with real maple syrup, cool whip and a little pumpkin spice and you will never know the difference.  I made extra for this week to throw in the toasters in the morning as I'm running out the door.  I also made my cheesy brat stew this weekend.  AMAZING as usual.

INGREDIENTS:

2 1/3 cup Hungry Jack Original Pancake & Waffle Mix

1/2 cup Libby's 100% pure pumpkin

1 1/2 cup skim milk
1/4 cup vegetable oil
2 tablespoons packed brown sugar

2 eggs

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/8 teaspoon ginger

DIRECTIONS:

Heat waffle iron and grease, if needed.

Combine all ingredients in a large bowl.  Stir ingredients until well blended.  Pour 1/3 cup of batter onto center of hot waffle iron. Close lid of waffle iron.

Cook about 4-6 minutes or until steaming stops. Carefully remove waffle.

Turkey Tetrazzini

Got leftover Turkey?  We did!  We finally made the turkey we bought at Thanksgiving last year and it was a lot of leftover for us.  I found this freezer meal recipe so I made one for dinner and froze one for later.  You could also substitute chicken for the turkey.

1 lbs. uncooked spaghetti
1/2 lbs. sliced fresh mushrooms
1 c. chopped onion
2 tbsp. olive oil
1/2 tsp. minced garlic
3 cans (10.75oz) condensed cream of mushroom soup, undiluted
3 c. cubed cooked turkey
1 c. chicken broth
1/3 c. sherry or additional chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
2 c. grated Parmesan cheese, divided

1. Cook spaghetti according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender.  Add the garlic, cook 1 minute longer.  Stir in the soup, turkey broth, sherry Italian seasoning, pepper, and 1 cup cheese.  Drain spaghetti; stir into turkey mixture.
3. Transfer to two greased 8-inch square baking dishes.  Sprinkle with the remaining cheese.  Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 30-40 minutes or until heated through.

To use Frozen Casserole:
Thaw in refrigerator overnight.  Remove from the fridge 30 minutes before baking.  Cover and bake at 350 degrees for 45 minutes.  Uncover; bake 5-10 minutes longer or until bubbly.