Martha Pancakes

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. sugar
2 T. melted butter
1 c. milk
1 egg

Mix together dry ingredients. Mix wet ingredients in a separate bowl. Pour wet into dry ingredients. Cook on ungreased griddle at 375 degrees.

Audrey's little note: my kids love these pancakes with chocolate chips dropped in.

from: Thomas 4th Ward cookbook

Sweet Toasted Pumpkin Seeds

1 c. pumpkin seeds, rinsed
1 T. melted butter
1 T. sugar
1/2-1 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
Pinch salt

Combine butter & spices, stir into seeds, and spread on a foil-lined baking sheet. Bake for 45-60 minutes at 300 degrees, stirring occasionally.

Super Moist Chocolate Bundt Cake

1 milk chocolate cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil (I use canola)
1 1/2 cups milk chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter.

adapted from: My Kitchen Cafe