Pumpkin Pancakes

I don't know about the rest of you, but I love a hot breakfast! It is probably my favorite meal to go out for. One of the classics is of course the pancake. There is the faithful standby, buttermilk, delicious blueberry, dessert-like chocolate chip, banana, ricotta, sweet potato, etc. You can even do savory ones for a side dish with zucchini, scallions, or even bacon. You can do thin or thick one...oh the variety:) A while back my son discovered the love of pancakes. So, in honor of his birthday this weekend, as well as the start of fall, we are having pumpkin pancakes. There is nothing fancy about this little recipe. Though you can jazz it up with toppings such as sugared pecans or a delicious syrup.

Hope you enjoy! Kendal

Pumpkin Pancakes

ingredients:

2 C bisquick (we like the heart smart version)

2 eggs

1 1/4 c milk

1/2 c pumpkin

2 T sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

Mix altogether and cook ladle-fulls in your pan or griddle.

Monster Cookies

(I ran out of wax paper, so I had to use foil instead!)

Fall means BAKING in our home!  These are one of my very favorite cookies.   I made them last night and had about five for breakfast this morning.  So much for losing that baby weight! 

Ingredients:

½ cup shortening

1 cup granulated sugar

½ teaspoon vanilla extract

1 ¼ cups brown sugar

3 eggs

1 cup peanut butter

¼ teaspoon salt

2 teaspoons baking soda

8 oz M&M’s

6 oz chocolate chips

4 ½ cups oatmeal, uncooked

Preheat oven to 350^o F.  In a large (monster-sized) bowl, mix all ingredients in given order except M&M’s, chocolate chips, and oatmeal. 

 Add remaining ingredients and drop by tablespoonfuls onto ungreased cookie sheets.  Bake at 350^o for about 10 minutes.  

I usually follow recipes to a T, but I always add extra M&M’s and chocolate chips to these.  I usually take them out before they look all the way done and let them cool on the cookie sheet so that they don’t fall apart when I take them off.  They are perfect the morning after you make them! 

And a picture of my little man for good measure:

Enjoy!

Chicken Kiev and Cheese

This was the first meal I ever made for Ben, and it's since become a staple (especially in the fall/winter). I usually serve it with wild rice and asparagus, but I'm sure all starches and greens would be a most wonderful compliment. Obviously, you can adjust the amounts of things (like butter) to make it a little more healthy, but I love butter--and would rather run an extra mile than skimp on such a culinary luxury.

*Pound 4 chicken breasts until 1/4 inch thick
*Butter, salt and pepper them (just like slice of bread)
*Roll a stick of mozzerella cheese (I often use string cheese) inside each piece of chicken
*Coat each piece of chicken/cheese in 1)flour 2)beaten egg 3)dried bread crumbs and then place, seam down, in a glass baking dish
*In a seperate bowl, melt 1/2 cup butter. Add 2 Tbsp parsley, 1 tsp marjoram or oregano, 1/2 tsp thyme and spoon mixure over chicken
*Bake at 350 for 20 minutes (uncovered)
*Pour 1/2 cup chicken broth over chicken and cook, uncovered, for 15 more minutes (or until chicken is cooked through).

Cheers!