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.

Pumpkin Streusel Cheesecake Bars

I made these bars for a dinner with my college friends and they were a big hit.  In the words of my friend Mur, "these bars are made of magic".  These are a great fall treat and would be a great addition to a Thanksgiving meal.

Cookie Base

1 pouch (1lb 1.5oz) Betty Crocker Oatmeal Cookie Mix

½ c. crushed gingersnap cookies

½ c. finely chopped pecans

½ c. butter

Filling

2 pkg. (8oz each) cream cheese, softened

1 c. sugar

1 c. canned pumpkin (not pumpkin pie mix)

2 tbsp all-purpose flour

1 tbsp. pumpkin pie spice

2 tbsp. whipping cream

2 eggs

Topping:

1/3 c. chocolate topping

1/3 c. caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.