RECIPES

Pumpkin Pancakes with Yogurt


2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2-3 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain yogurt
1 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Yields: 12-4 inch Pancakes

You can make a batch of these and freeze them (they freeze BEAUTIFULLY!). Then, in the morning, just pop a couple in the microwave for 45 seconds and you have a GREAT breakfast! They are really yummy plain, but also great w/ butter and syrup. I usually make a big batch on the weekend and serve them to my son throughout the week.


Nutrition Facts Per Serving:
(2 Pancakes)Calories 300; Calories from Fat 30; Total Fat 3.5g; Cholesterol 95mg; Total Carbohydrates 57g; Protein 10g

Crescent Chicken Rolls

8 oz. cream cheese
1 tbsp. butter
2 c. cooked, cubed chicken
salt and pepper to taste
2 cans crescent rolls
melted butter and bread crumbs, opt.
1 tsp garlic powder
2 green onions, chopped

Blend cream cheese and butter. Add chicken, onion, garlic powder salt, and pepper. Separate dough into 4 pieces per can. Spoon chicken mixture into center and fold over. Press ends together with fork. Brush with melted butter and sprinkle with bread crumbs. Bake according to directions on crescent rolls.