Pumpkin Pancakes

I had nothing to cook for dinner tonight....so our usual standby are waffles or pancakes. But who wanted boring old pancakes? No one that's who!

So, I saw the pumpkin can sitting in my cupboard and I thought pumpkin pancakes! Well, they were a hit with ALL the kids! I have to share!

This is also the perfect way to use up leftover pumpkin!

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup water
1 large egg
2 tablespoons vegetable oil

In large bowl, combine dry ingredients and set aside. In separate bowl combine evaporated milk, pumpkin, water, egg and oil. Add wet mixture to dry ingredients and stir just until moistened. The batter will be lumpy.

Lightly oil griddle and cook them up!

Salsa Chicken Burritos

4 chicken breasts
1 pkg. taco seasoning
14-16 oz. jar of salsa
1 can of black beans, drained and rinsed
Tortillas
Put the chicken in the crock-pot with the taco seasoning and salsa. Cook for 4-8 hours depending on if the chicken was thawed or frozen when you put in the crock-pot. Shortly before assembling the burritos, shred the meat with a fork in the pot. Fill the tortillas with meat then black beans and cheese, sour cream, sliced olives, whatever you prefer. Roll up and serve. I have used canned chicken with this recipe, however I didn't cook it that long in the crock-pot.

Peanut Butter Rice Crispy Treats

Combine in a sauce pan:

1 cup sugar
1 cup Karo syrup

Bring to a boil and add:

1 cup peanut butter

stir in

6 cups Rice Krispies

Pun in a 9 x 13 pan and frost with melted chocolate chips or Hershey Bars