Pumpkin Pancakes

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Serves: 6

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Easy Chicken Parmesan

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6

1 (700 ml) jar pasta sauce
6 tablespoons grated parmesan cheese, divided
6 small boneless skinless chicken breasts
1 1/2 cups mozzarella shredded cheese

1. Heat oven to 375 degrees F.
2. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover pan with tinfoil.
3. Bake 30 minutes or until chicken is done (170 degrees F).
4. Top with remaining cheeses; bake 5 minutes (without tinfoil) or until mozzarella is melted.

Homemade Bread Crumbs

1. You will need bread slices. Any type of bread (white, wheat, sourdough, rye, etc.) works great.
2. Lay bread pieces in a single layer on a baking sheet; allow a bit of room between pieces to dry properly.
3. Bake in a 300 degree F. oven for approximately 10 to 15 minutes; about halfway through, turn them over so they dry evenly.
4. Remove from oven and let cool.
5. Tear dried bread into smaller pieces and place in your food processor. Whirl until desired coarseness. OR Place dry bread slices in a re-sealable plastic bag, and using your rolling pin or a large drinking glass, roll over the top of the plastic bag and crush bread until desired coarseness. OR Chop with a sharp knife until desired coarseness.
6. Store in freezer until use.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.