Gingerbread Waffles with Lemon Whipped Cream

3 cups flour
4 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 large eggs
2/3 cup brown sugar
1 cup pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter
Syrup, whipped cream or fresh fruits for topping for serving

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Spray the waffle iron and cook waffles in batches. Keep warm in the oven(200 degrees). Serve with lemon whipped cream, butter and powdered sugar.

Lemon Whipped Cream
1 1/2 cup heavy whipping cream
5 Tbsp powdered sugar
4 tsp lemon juice

Pour the heavy whipping cream into a large bowl. With a hand mixer set on high, whip the cream. Once cream is starting to thicken slightly, start adding the powdered sugar a tablespoon at a time while mixing. Once powdered sugar is incorporated, add lemon juice. Mix until cream is thick. Serve over waffles

Baked Ziti

Ingredients:

1 pound dry ziti pasta

1 onion, chopped

• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.