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.

Crackle Top Molasses Cookies

Serves: 24

2/3 cup vegetable oil
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup white sugar

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

BBQ Chicken Pizza

Prep Time: 10 minutes
Cook Time: 11 minutes
Ready In: 21 minutes
Serves: 4

1/2 pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

1. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
2. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
3. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
4. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
5. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
6. Serve hot, topped with green onions.

Cook Sandra Lee's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Spicy Pasta

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Serves: 6

1 (12 ounce) package rotini pasta
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.

Note: For a milder flavor, simply leave out the chiles.

Chocolate Chip Pancakes

Serves: 8

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown.

Too Much Chocolate Cake

Servings: 12

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Chip Pumpkin Cookies

Serves: 42
Prep Time: 15 minutes
Cook Time: 15 minutes

4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 cups semisweet chocolate chips
1 cup chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.

Chicken Flautas

Serves: 36

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
6 (6 inch) corn tortillas
1 tablespoon vegetable oil

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.