Pumpkin Pancakes

-2 cups all-purpose flour
-3 tbsp. brown sugar
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. ground allspice
-1 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. salt
-1 and 1/2 cups milk
-1 cup pumpkin puree
-1 egg
-2 tbsp. vegetable oil
-2 tbsp. vinegar

Combine milk, pumpkin, egg, oil, and vinegar.  In a separate bowl, mix the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.  Stir wet ingredients into dry ingredients just enough to combine.

Heat a lightly oiled griddle or frying pan over medium heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides.

From freezer:  Reheat pancakes 10-20 seconds in the microwave.  Serve with cinnamon syrup.

I got the recipe for the cinnamon syrup from Allrecipes.com:
http://allrecipes.com/recipe/cinnamon-syrup/

Lettuce Wraps--Replay

Haven't had these in a while and when I thought about them, it made my mouth water! :) So, I took that as a sign that I should do them again for all of us!
The original recipe is here. I put them together just a little differently this time and when you thaw (or not) you'll just throw the contents of the bag into a skillet and stir fry until the carrots are tender and the green onions are just wilted.
To serve, pull off leaves of lettuce (Bibb or Iceberg) and put a spoonful of the mixture inside. Roll like a burrito (wrap) and enjoy. Don't forget the Mai Ploy sauce (Sweet Chili sauce). Yum!

Cranberry Chicken

I thought this recipe sounded like fall.  I hope you enjoy!  The original recipe came from a blog post here,

2 apples, cut in wedges
1 small onion, chopped
2 pounds chicken breasts
Juice of 1 1/2 lemons (about 1 1/2 Tablespoons)
1 Tablespoon quick cooking Tapioca
1 1/2 Tablespoons honey
1 can cranberry sauce

Combine all ingredients in a freezer bag.

On serving day, throw in the crock pot.  4 hours if thawed, 6-8 hours if frozen.

Serve over rice or couscous.