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.

Grilled Chicken over Penne Pasta in a Tomato Cream Sauce

1 lb boneless skinless chicken breasts

Montreal Steak Seasoning

1/2 pound Penne pasta

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup chicken broth

1 (8 ounce) can tomato sauce

1 cup heavy whipping cream

salt and pepper (to taste)

1 tablespoon parsley flakes

1 tablespoon dried basil

Grilled Chicken:

-Season both sides of the chicken with the Montreal Steak Seasoning.

-Grill chicken breasts until they are fully cooked with no pink middle (you can also cook the chicken breast in a skillet if you don't want to grill).

-Set chicken aside to cool and to allow the juices to redistribute.

-Later slice the chicken into strips.

Pasta:

- Cook pasta according to directions on box.

-While the pasta is cooking begin the sauce (just don't forget about the pasta).

Tomato Cream Sauce:

-In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.

-Add the minced garlic and cook, stirring occasionally, until the garlic is tender. DO NOT burn the garlic. This should take about 3 mins.

-Add in the chicken broth and turn the heat up to medium-high. Stirring occasionally you want to let the chicken broth reduce by half. Otherwise the sauce will be too runny.

-Pour in the tomato sauce and the heavy cream and stir until well blended.

-Add salt and pepper to taste (about 1/2 tsp to 1 tsp).

-Add your parsley and basil and stir.

Finale:

-Pour the sauce over your noodles and stir everything together.

-Serve the noodles and sauce mixture on a plate and top with your sliced grilled chicken.

-ENJOY!

Watermelon Sugar Cookies

I love this idea. They are super easy and way cute. All you do is add green food coloring to your favorite sugar cookie mix and then make the pink frosting and use mini chocolate chips as the seeds.

Peanut Butter Chocolate Butterscotch Bars

1 cup corn syrup

1 cup sugar

1 cup peanut butter

6 oz chocolate chips

6 oz butterscotch chips

5-6 cups Special K cereal

-In a medium size pot bring corn syrup and sugar to a boil.

-Add peanut butter and butterscotch chips and stir until completely melted.

-Add in the Special K cereal and continue stirring until well mixed.

-Grease a 9x13 pan and pour mixture into the pan.

-In a separate pot, melt the chocolate chips at a low heat.

-Once chocolate chips are completely melted pour it over the mixture in the pan.

-Let it cool completely and enjoy!

*Recipe by Tiffany Bori*

Creamy Chicken Enchiladas

1 tbsp butter or margarine

1/2 onion; chopped

1/2 green peppers; chopped

1 (8 oz) pkg cream cheese; cut up in cubes and soften (room temp.)

4 chicken breasts; cooked and shredded

10 flour tortillas

shredded Monterey Jack cheese (use as much as you like)

1 pint whipping cream

-Preheat oven to 350 degrees.

-Spray a 9x13 baking dish with non-stick cooking spray.

-In a large skillet melt the butter over medium heat.

-Add the onions and peppers and saute for a few mins.

-Stir in cream cheese and chicken and cook, stirring constantly until the cream cheese melts.

-Spoon 2-3 table spoons of the chicken mixture down the center of each tortilla.

-Sprinkle some cheese and then roll up the tortilla and place seam side down in the baking dish.

-Sprinkle more cheese over all the tortillas and drizzle with whipping cream.

-Cover with tin foil and bake for 30 mins.

-Remove the foil and cook for another 15 mins. or until top is golden brown.

Bar-B-Q Pineapple Meatballs Over Rice

1 bag frozen precooked meatballs

1 () can of pineapple chunks, drained

1 () can of pineapple chunks with juice

1 () container of bar-b-q sauce

3 cups uncooked rice

-Place the first 4 ingredients in a crock pot on low for about 3 hours..

-Cook the rice according to the directions

-Serve the meatballs and pineapples over the rice

Sausage Breakfast Casserole

Here is Grandma Orme's version:

1 pound cooked sausage

2 cups shredded cheese of your choice

2/3 cup chopped green onions

1 cup Bisquick

2 cups milk

6-8 eggs

salt and pepper to taste

sour cream and salsa for topping (optional)

- Heat oven to 400 degrees and grease a 9x13 pan.

- Sprinkle sausage, cheese, and onions in the pan.

- In a large bowl mix the Bisquick, milk, and eggs until well blended.

- Pour in pan over the sausage, cheese, and onions.

- Bake for 30-35 minutes or until knife comes out clean when inserted in the middle.

- Serve and top with sour cream and/or salsa (optional)

Cheddar Broccoli Soup

1 tablespoon butter

1/2 onion; chopped

1/4 cup butter

1/4 cup flour

2 cups half and half

2 cups chicken broth

1/2 pound broccoli; chopped

1/2 cup shredded carrots

1/2 teaspoon nutmeg

1 cube chicken bouillon

1 teaspoon all seasoning

8 oz shredded cheddar cheese

Extra shredded cheddar cheese for topping and/or crumbled saltine crackers

- In a small pan saute the onions in 1 tablespoon of butter, then set aside.

- In a large pot melt 1/4 cup of butter.

- Slowly stir in flour with a whisk for about 3 mins.

- Take the pot off the heat and slowly pour in the half and half while stirring with a whisk.

- Pour in the chicken broth and continue stirring with the whisk.

- Place the pot back on the burner and simmer for 20 mins. while stirring.

- Add the broccoli, onions, carrots, chicken bouillon, and all seasoning and let simmer for another 20 mins. while stirring.

-Add the cheese and nutmeg and stir until cheese is melted and soup has thickened up a little.

-Add salt and pepper to taste.

- Serve and top with shredded cheese and/or crumbled saltine crackers.