Pumpkin Pancakes

2 cups pancake mix

2 tablespoons packed brown sugar

2 teaspoons ground cinnamon

1 1/2 cups (12 oz can) evaporated milk

1 teaspoon ground allspice

1/2 cup Libby's solid pack pumpkin

2 tablespoons vegetable oil

2 eggs

1 teaspoon vanilla extract

-In a large mixer bowl combine biscuit mix, sugar, cinnamon, and all spice.

-Add evaporated milk, pumpkin, oil, eggs, and vanilla and beat until smooth.

-Pour 1/4 to 1/2 cup batter onto heated and lightly greased griddle.

-Cook until top surface is bubbly and edges are dry.

-Turn and cook until golden.

-Serve with syrup or honey.

(Makes about 16 pancakes_

*Recipe by Clarissa Meegan*

Bacon Ranch Cheeseburger Chicken

1/2 pound bacon; cooked and chopped into bits

6 chicken breast thin

2 tablespoons olive oil

2 tablespoons butter

1/4 cup Teriyaki sauce

1/2 cup Ranch dressing

1 cup shredded Cheddar cheese

-Preheat oven to 350 degrees and spray and 9 x 13 baking dish with a non stick butter spray.

-In a large skillet heat oil and butter over medium-high heat.

-Add chicken breast and saute 4 to 5 minutes on each side until it is lightly browned.

-Place browned chicken breasts in the 9 x 13 baking dish.

-Cover chicken with Teriyaki sauce and Ranch.

-Sprinkle with cheese and top with bacon bits.

-Bake for 25 to 35 minutes, or until the chicken is no longer pink and the juices run clear.

Butterscotch Pull-Apart Rolls

10 Rhodes Rolls

1 small Butterscotch pudding (cook and serve)

3/4 cube butter

1/2 cup brown sugar

-Melt the butter and brown sugar in a pot.

-Add half the package of pudding (dry) and mix all together.

-Spray bundt pan and arrange the rolls in two layers.

-Pour butter and sugar mixture of the roles.

-Spring the other half of the dry pudding over the rolls.

-Let them set over night.

-Bake at 350 degrees for 12 minutes and then tip them upside down on a plate and serve.